Thursday, April 17, 2008

Potatoes & Mushrooms Recipe

The first ZMO Journal recipe might deserve a little bit of introduction.

I cook at home a fair bit. I'm not a great cook by any means, but I've learned it's not too hard to cook really tasty stuff quickly. Even when they're not quick most of the things I make don't take a lot of time in front of the stove.

Most of my cooking is very simple. Now I know everyone says that about cooking, so let me explain what simple means to me.

There aren't a lot of ingredients
I use the same ingredients often so I don't have to buy a things that'll go bad
I don't use a lot of pans that I have to wash
I don't use many specialized tools

From time to time I'll post something that I made that I think is tasty enough you might want to make it at home. It'll feature an ingredient we sell. Call it education, demystification, or food porn...whatever you name i, I'm simply posting in in the spirit of sharing so that we can each feed our friends, families and loved ones just a little bit better. Enjoy!

Last night's dinner was a store-bought rotisserie chicken with some greens and this homemade side:

Potatoes & Mushrooms

Parboil whole potatoes (peeled, unpeeled, your choice) in well salted water for a few minutes. Parboil means you can poke a fork in them easily but they're not completely done. It took me about 10-15 minutes when I started from cold water with potatoes the size of small apples.
Slice into thick cuts, about a quarter inch at least.

Sauté some shallot, garlic in olive oil in a large skillet.
Add some salt and black pepper.
I also added some Merken, the smoky pepper we have from Chile.
Add the potatoes in one layer.
Add a little chunk of butter and enough liquid to just cover the potatoes.
Broth is best, but water is OK (you can even add half a bullion cube to water).
Add thick slices of some decent, small mushrooms on top.
If you've got some herbs, add those. Rosemary, bay and thyme are nice.
Put a lid on at first.
Take lid off about 10 minutes in.
Flip the potatoes gently so they don't fall apart.
Let the liquid cook off until it's gone.
Potatoes should be done now.

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