After making the Eggplant Pie, we had enough crust left over for another pie. We thought about putting the crust in the freezer for later, but we waited a day to see if we could come up with an immediate use. We thought about a fruit pie, or perhaps a custard pie, but, as you can see from the title we settled on Potato Pie. So, what, exactly, is Potato Pie? We had no clue, except that it contained potatoes. In fact, we made up the idea of Potato Pie on the notion that it sounded like it might be good. Then all we had to do was come up with something resembling a recipe!
Potato Leek Soup
You might think that this recipe is just in time for St. Patrick’s Day, and you could certainly make it up for dinner on the 17th; however, we have to tell you that we’re not sure how Irish this particular recipe is. Sure, you can find plenty of Irish versions of potato leek soup, but, as far as we could tell, most of them used heavy cream, which we didn’t have on hand. So, we went with this recipe, and, based on the book from which it came, it might just be a Continue reading “Potato Leek Soup”
Greek-Style Potatoes
We knew we wanted potatoes, but were unsure of how we’d prepare them. We did a quick check through a couple of cookbooks, but nothing stood out. Then we thought to scan our food links for something involving potatoes. We look through a lot of cookbooks from the library, and, when we see a recipe we might like to try, we check to see if there’s something similar on the Internet. If so, we bookmark it for later. So, we looked and this recipe stood out.
Lentil Shepherd’s Pie
For several weeks, we’ve tried to decide on a main dish to bring down to a church Session meeting/dinner this coming week. After some discussion, we decided that we’d go with a shepherd’s pie. It seems as though it’ll travel well, is pretty much a whole meal all in one pan, and you just bake it up beforehand. There was only one problem. We hadn’t made a shepherd’s pie in so long, we had trouble deciding what actually went into one.
Smoked Gouda Mashed Potatoes
It’s been ages since we’ve made these Smoked Gouda Mashed Potatoes. We started making them years ago after we tried them at a restaurant, but then they sort of dropped off our food radar, along with, surprisingly, any variety of mashed potato. Now, you might think that we’re resurrecting these potatoes for you, dear reader, but, as it turns out, we need them for a dish that we’ll be writing up next week.
Hasselback Potatoes
Tired of eating baked potatoes for the holidays, but still love the simplicity and ease of making them? We suggest this simple variation on the baked potato: the Hasselback Potato. It’s only slightly more trouble, but it looks as though you spent hours making it up. Okay, well maybe not hours, but it does look nice.
Pot Pie with a Biscuit Crust
It’s been a long, long time since we’ve had a pot pie. Partly that’s because we think of it as a winter dish that uses up some of the Thanksgiving day leftovers, and partly because we haven’t had the right mix of vegetables in the house. This past weekend, we’d picked up bags of frozen peas and frozen green beans (both of which we think are almost required in pot pies), so we were good to go.