#BrunchWeek: Cheesy Potato Asparagus Tart

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

What is the first produce that comes to mind when you think spring?

For me, it’s asparagus.

Asparagus is in season from May until mid-June, and here in the US, Michigan has the 2nd largest crop in the nation.

We just love asparagus and typically enjoy it simply roasted (in the microwave) with butter, olive oil, S+P. But for brunch, I wanted something a little fancier.

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook (1)

How do you brunch? Sit down or buffet?

I prefer a sit down restaurant for brunch, but there is something appealing about a buffet style brunch on occasion. The ability to get just about any and every taste on your plate can be quite fun and a great way to try something new.

The dish I present to you today would be perfect for that buffet style brunch. As a side dish, it would complement the carving station quite nicely.

The asparagus on top of these cheesy potatoes is what makes this side dish fancy and perfect for brunch.

Cheesy Potato Asparagus Tart

Ingredients:

  • 3/4 lb asparagus
  • 2 russet potatoes, peeled and cubed
  • 1 C plain whole fat yogurt
  • 1 block (6 oz) Cabot Alpine Cheddar Cheese, shredded
  • 3 eggs, beaten
  • 1 sheet puff pastry, thawed

Steps:

  1. Bring a pot of salted water to a boil. Have a large bowl of ice water handy.
  2. Snap off the woody ends of the asparagus. Cook in the boiling water 3-4 minutes. Remove asparagus from the pot and place in the ice water. Once cool, remove to a paper towel to dry.
  3. Preheat oven to 400 degrees F.
  4. Cook the potatoes in the same pot of boiling water until fork tender. Drain and mash. Fold in the yogurt and shredded cheese. Season to taste with S+P. Stir in the eggs.
  5. Roll out puff pastry and place in a greased tart/pie pan. Fill with the mashed potatoes. Top the tart with asparagus spears, trim to fit as needed. Place pan on a baking sheet and place in the oven.
  6. Turn oven down to 375 degrees F. Bake 35-40 minutes, until the crust is golden and filling is set. Allow tart to cool 10-15 minutes before serving.

*This recipe is adapted from Stacy at http://sundaysuppermovement.com/cheesy-potato-asparagus-tart-sundaysupper/*

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

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BrunchWeek Beverages:

Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:

Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:

Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:

Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Parmesan Crusted Potato Wedges

With St. Patrick’s Day fast approaching, you’ll see the price of potatoes dropping. While colcannon, mashed potatoes with kale or cabbage, is the popular side dish associated with the holiday, I have another suggestion for you.

Parmesan Crusted Potato Wedges.

These baked beauties are perfect for celebrating alongside an Irish dinner with a good beer. And will become a year round favorite, too.

Parmesan Crusted Potato Wedges

Ingredients:

  • 3 large Russet potatoes, sliced in wedges
  • 1/4 C olive oil
  • 2 tsp Italian seasoning (or any blend of seasonings you prefer)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 C shredded Parmesan cheese

Steps:

  1. Preheat oven to 400 degrees F. Grease a large rimmed baking sheet.
  2. In a large bowl or plastic bag, combine the olive oil, Italian seasoning, salt, pepper, and garlic powder.
  3. Rinse potato wedges and pat dry. Toss in the seasoned oil. Arrange in a single layer on the prepared baking sheet. Sprinkle with Parmesan.
  4. Bake 35 minutes, or until fork tender.

*This recipe is adapted from Amy at http://theblondcook.com/baked-herb-parmesan-potato-wedges/*

Parmesan Crusted Potato Wedges | Sew You Think You Can Cook

Bangers and Mash

When I think about British cuisine the first thing that comes to my mind is Bangers and Mash. Don’t ask me why!

6 years ago I tried starting a Harry Potter book club with my friends and I remember making Bangers and Mash to serve everybody.

I was given The Unofficial Harry Potter Cookbook a while ago and I’ve enjoyed reading through it to discover more traditional British cuisine, but the first thing I made was the Bangers and Mash. I didn’t remember the onion gravy from my first experience with the meal, but it was probably my favorite part of our dinner!

The boys loved the sausages. Firecracker wouldn’t touch the mashed potatoes, though. If it’s not in French fry form – he won’t eat a potato… I served our bangers and mash with Brussels sprouts. We found a caterpillar on one of the sprouts and attempted to keep it as a pet. Yea, that lasted about a day – whether it died from lack of oxygen or being shaken by the toddler (picture Darla from Finding Nemo) I don’t know.

Bangers and Mash

Ingredients for bangers:

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 2 egg yolks
  • 1 C panko
  • 1 1/4 tsp Italian seasoning
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp pepper
  • butter for frying

Ingredients for mash:

  • 3 russet potatoes, cubed
  • 3 tbsp butter
  • 3/4 C milk

Ingredients for gravy:

  • 3 tbsp butter
  • 1 onion, chopped
  • 3 tbsp flour
  • 2 C vegetable broth

Steps:

  1. Make the onion gravy: Cook the onions in butter over low heat, stirring occasionally, about 30 minutes until the onions are golden. Stir in the flour until combined. Add the broth and cook over medium heat until thickened, stirring often. Season to taste with S+P.
  2. Make the mash: Place the potatoes in a pot and cover with cold water. Bring to a boil over medium-high heat, reduce heat, and cook until potatoes are fork tender. Drain. Mash with butter and milk until creamy. Season to taste with S+P.
  3. Make the bangers: Combine meat, egg yolks, panko, seasonings, and zest. Form into sausages. Fry bangers in the butter over medium-high heat, searing on all sides, and cooking until an internal temperature of 165 degrees F is reached.
  4. Serve the sausages atop the potatoes, finishing with the gravy.

*This recipe is adapted from The Unofficial Harry Potter Cookbook*

Bangers and Mash | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Disclaimer: This post contains affiliate links.

 

#FreshTastyValentines: Peruvian Purple Potato Soup

LogoCamilla’s (of Culinary Adventures with Camilla) #FreshTastyValentines continues!

I am not showcasing any of our amazing sponsors with today’s post because this soup is what I made last year for Valentine’s Day! (That being said, Gourmet Garden products would work beautifully in this soup.) I’m sharing it during this event because it falls beautifully under the theme of #FreshTastyValentines! It’s a fresh take on potato soup by using purple potatoes, it’s tasty (and spicy!), and it’s quite healthy with only 1 gram of fat, 4 grams of fiber, 5 grams of protein, and 150 Calories per serving.

Because Valentine’s Day fell on a Saturday last year and my MIL was visiting I wanted to pull out all the stops and make a three course meal. Soup, entree, and fondue for dessert.

For the entree my husband and I had picked up some Cornish hens to try out. We bought them too far in advance and hadn’t put them in the freezer. When we cut the packaging open we were bombarded with the smell of “don’t you dare try to eat me.” We were so disappointed! I don’t even remember what our Plan B was, probably pork tenderloin, but I do remember that we didn’t even make Plan B! Our decadent breakfast (which I’ll be sharing next week) kept our tummies happy all day.

But I did still make this soup, which ended up being our main course. I was once again disappointed by my menu, but only by appearance. I was expecting a purple soup, perfect for Valentine’s Day, but instead this soup was the color of chocolate. Which, I suppose, is still appropriate for the holiday. Squeezing lime right over the soup did create a fun purple swirl though! And this soup packs a kick, so that lime was necessary.

This soup makes 6 servings.

Peruvian Purple Potato Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 sweet onion, diced
  • 2 jalapenos, deseeded and diced
  • 2 bay leaves
  • 1 1/2 tsp minced garlic
  • 4 C vegetable stock
  • 2 lb purple potatoes, peeled and chopped
  • 1/4 C fresh cilantro
  • lime juice

Steps:

  1. Heat olive oil over medium-high heat in a large pot (I used my Dutch oven). Saute the onion, jalapenos, and bay leaves until onion is tender and translucent. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the stock and potatoes. Season with salt. Bring to a boil, reduce to a simmer, and cook 15 minutes, or until potatoes are tender.
  3. Using an immersion blender, puree the soup. (If you don’t have an immersion blender very carefully transfer to a traditional blender. Leave a gap in the lid and cover with a towel to prevent burns.)
  4. Add the cilantro and lime juice. Adjust salt if needed. Serve with an extra spritz of lime juice.

*This recipe is adapted from Isa at http://foodreference.com/html/purple-potato-soup1008.html*

Peruvian Purple Potato Soup for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

 

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

#FoodieExtravaganza: American Pie

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It’s the first Wednesday of February and I’m taking a quick break from the #FreshTastyValentines event to celebrate “American Pies” with the #FoodieExtravaganza crew. My blogging friend Wendy over at A Day in the Life on the Farm is hosting today.

I’m not going to lie, I didn’t even look at what an “American” pie would be. All that comes to mind is apple, or maybe cherry. Pies aren’t my favorite dessert. I have an issue with warm fruit. My number one pie is Key Lime – cool and tart! Instead, I decided to go the savory route today and make a side dish that could work nicely with a brunch spread.

Yet another confession: I wasn’t happy with the photography. I struggle immensely with photographing cheese. AND the recipe actually called for gruyere, not cheddar. I accidentally deleted gruyere from my grocery list (it was part of this shopping fiasco) so I had to use what I had – cheddar. Which worked quite well, (Hey, cheddar is more American so maybe my dish does qualify after all!) but provided that yellow/orange tint. I was going to “give up” and try a different pie. But that was an even bigger fail! The only pie dish I have wasn’t large enough for the recipe I was making and everything had to be tossed into a dutch oven instead – delicious, but not pretty, and definitely not a pie. (Because it was a huge hit with Firecracker and myself, I will be trying it again with either a new pie dish or simply halving the recipe so it fits, so stay tuned for that one!)

So here I am sharing a fantastic recipe with mediocre pictures.

Cheddar Leek Potato Pie

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 1 tsp butter
  • 1 bunch leeks, thinly sliced
  • 1 large Russet potato, thinly sliced (I used a mandoline)
  • 1 egg
  • 3/4 C half-and-half
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 C shredded cheddar cheese

Steps:

  1. Preheat oven to 350 degrees F. Line a pie dish with the thawed puff pastry. Trim and patch as needed to fit.
  2. Melt butter in a skillet over medium-high heat. Saute the leeks until cooked.
  3. In a small bowl whisk together the egg and half-and-half.
  4. In another small bowl whisk together the thyme, garlic powder, pepper, and salt.
  5. Evenly layer 1/3 of the sliced potatoes in the pie crust, top with 1/3 of the leeks, 1/3 of the spice blend, and 1/3 of the cheese. Repeat. For the final layer: place potatoes, leeks, and spices, pour the half-and-half over top of the pie, and top with remaining cheese.
  6. Bake 60-70 minutes, or until golden, bubbly, and a knife can cut smoothly through the potatoes.

*This recipe is adapted from Karen at http://www.karenskitchenstories.com/2015/03/potato-leek-pie.html*

cheddar potato leek pie for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other pies:

BLT Pie by Georgina of G’Gina’s Flavors Palatte

Cheeseburger Pie by Kathleen at Fearlessly Creative Mammas

Grapefruit Pie by Rebekah at Making Miracles

Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm

Homegrown Blackberry Pie by Carlee of Cooking with Carlee

No Bake Peanut Butter Pie by Lauren of From Gate to Plate

Peaches and Cream Pie by Elaine at Cookin and Craftin

Penne Pie by Terri at Our Good Life

Red Velvet Pudding Pie by Teri of The Freshman Cook

Tar Heel Pie by Tara of Tara’s Multicultural Table

The Impossible Coconut Pie by Stacy of Food Lust People Love

Walnut Crumble-Topped Apple Tart by Caroline at Caroline’s Cooking

Mexican Monday Latkes

My husband has always had a mild obsession with trying to make potato pancakes at home. He did it once with a sweet potato a couple of years ago but it just wasn’t right. (Odds are there was still too much moisture in the potato.)

So when the December issue of Food Network magazine arrived with a page on “Mix-and-Match Latkes” it was immediately added to the menu. I looked at the “recipe” and decided on a Mexican Monday themed latke (because Mexican is always welcome in our house and I usually have all the ingredients I need).

We were beyond impressed with how our recipe turned out! Stuart squeezed the liquid out of the potatoes and onions and he must’ve done a perfect job, because there wasn’t any splattering when I added the latkes to the oil (aka no water!) and they held together wonderfully. These latkes were crispy on the outside and tender on the inside.

To make the latkes our main meal I topped them with chorizo, sour cream, and cheese. I realized when I pulled out the camera that I didn’t have any greanery – I’d be “chopped” for my plating for sure! And while eating dinner I realized that chorizo is a pork product and therefore these latkes were no longer Kosher. Oops. But any taco meat would work – ground or pulled beef, turkey, or chicken.

We will definitely be experimenting with other flavor combinations! A BBQ inspired one is up next.

Mexican Monday Latkes

Ingredients:

  • 1/2 lb sweet potato, peeled and shredded
  • 1/2 lb russet potato, peeled and shredded
  • 1/4 of a large sweet onion, grated
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 1/4 C diced red bell pepper
  • 1/2 C frozen corn, thawed
  • 1/2 tsp minced garlic
  • 1 tsp cumin
  • 1 egg, beaten
  • 1/3 C flour
  • vegetable oil for frying
  • optional toppings: taco meat, shredded cheese, sour cream, scallions, cilantro, salsa, etc

Steps:

  1. Place shredded potatoes, onion, salt, and pepper in a clean dish towel. Squeeze until potatoes are dry.
  2. Put potatoes a large bowl along with the bell pepper, corn, garlic, and cumin. Mix. Add the beaten egg and flour, mixing until combined.
  3. Form potato mixture into 1/4 C patties and place on a paper towel lined plate. Will make 9-12 latkes.
  4. Heat 1/4″ vegetable oil in a large non-stick skillet over medium-high heat. Fry latkes 4 minutes on each side. Remove to another paper towel lined plate and sprinkle with a little salt.
  5. Serve latkes warm with desired toppings.

Mexican Monday Latkes | Sew You Think You Can Cook

Smoked Sausage and Brussels Sprouts Soup

It’s October and that means the days are getting shorter and the temperatures are getting cooler. Menus are starting to transform from bright and light salads to warm and hearty soups.

While everyone is already amped up on pumpkin everything, it’s still fairly warm in some areas and they’re just not yet feeling the Fall love. Instead, I am starting the season off with a good transitional soup. Smokiness from the sausage and paprika flavors the broth and the Brussels sprouts add heartiness without heaviness. (Did you know Brussels sprouts are at their peak in October?)

Smoked Sausage and Brussels Sprouts Soup

Ingredients:

  • 1 tbsp olive oil
  • 8 oz smoked pork sausage, chopped
  • 1 onion, diced
  • 1 lb Brussels sprouts, quartered
  • 1 tsp minced garlic
  • 5 C chicken stock
  • 2 C diced Yukon gold potatoes
  • 1 tsp paprika

Steps:

  1. Heat oil in a Dutch oven over medium high heat. Saute sausage until caramelized on both sides. Remove with a slotted spoon and set aside.
  2. In the same Dutch oven, cook the onion until tender. Season with S+P. Add the Brussels sprouts and cook until they start to brown. Add the garlic and cook another 1 minute, stirring.
  3. Add the chicken stock and scrape the bottom of the pot. Add the potatoes, paprika, and S+P. Bring soup to a boil, reduce to a simmer, cover and cook 10 minutes, or until potatoes are tender. Return the sausage to the soup and serve.

*This recipe is modified from Ali at http://www.gimmesomeoven.com/creamy-chorizo-and-brussels-sprouts-soup-recipe/*

Smoked Sausage & Brussels Sprouts Soup | Sew You Think You Can Cook