Gleanings of Wheat

I got this recipe out of my Martha Stewart Living cookbook . The second I read the title of it I knew I had to try it. My kids, however, could not be convinced to try it. It was really quite good, I saved the left overs and plan on having it for lunch in the next day or two. 1 tbsp whole fennel seeds, toasted 1 lb white onions, quartered 3 lg Yukon gold potatoees, peeled & quartered 3 tart apples, such as Fuji or Granny Smith 1 tbsp plus 1 tsp olive oil 1 1/2 tsp ground cumin 1/2 tsp kosher salt, plus more for seasoning 1/4 tsp freshly ground pepper 3 1/2 to 4 c chicken broth, skimmed of fat 3 sprigs fresh tarragon Transfer the seeds to a spice mill, and grind into a fine powder. Reserve 1 1/2 tsp of the ground fennel. Preheat the oven to 450, arrange onions & potatoes in a large roasting pan. Core 2 apples (skin on) and add to the pan. Drizzle with 1 tbsp olive oil, sprinkle with cumin, ground fennel, 1/2 tsp salt, & pepper. Roast 25 minutes. Remove app...

I made this for dinner tonight...regular potatoes instead of purple though. It turned out great. The chives really brightened up the dish a lot. Even my kids loved it. 4 (4- to 6-ounce) tilapia fillets 8 to 12 ounces purple potatoes, peeled and very thinly sliced 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon 2 tablespoons  olive oil 2 tablespoons  butter 1/2 cup extra-virgin olive  oil 1/3 cup minced fresh chives 1/2 teaspoon  salt 1/4 teaspoon freshly ground black pepper Directions Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves. Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted ...

As promised, here is my first experiment! I wanted eggs for lunch (I had cookies for breakfast) so I decided to attempt making hash browns for the first time and decided to dress it up a bit by adding cheese & onions. I started off by dicing 1/4 of an onion I had sitting in my fridge and adding it to a hot skillet with a tablespoon of butter. I cooked the onion till they just started to brown - about 3 minutes. Meanwhile I got my handy IKEA cheese grater * out and shredded a small potato over it. I tossed that into the skillet and mixed up the contents and let it cook for about 5 minutes before adding a handful of shredded cheese to it. Results Honestly? It was pretty ugly looking. Not golden brown like I'm used to, but it tasted great! Next time I think I'd use 1/8 of a onion or a larger potato, I'd also let the onion cook a few minutes longer. Other than that it was great. Went great with the eggs. I'm pretty happy about it. Next experiment will be posted ...

Another one from Loveless in Nashville. 1 lb bag frozen shredded potatoees 2/3 c finely-diced onion 2 c shredded cheddar cheese 1 can condensed cream of chicken soup 16 oz sour cream salt and pepper to taste Mix all ingredients together. Place in oven-safe casserole dish and bake covered for 30 minutes. Remove cover and cook for an additional 30 minutes.

3-5 potatoes cut into 1/2 pieces (I leave the skin on) evoo for drizzling rosemary for sprinkling Preheat the oven to 400 degrees. Cut the potatoes and place them on a cookie sheet, sprinkle evoo & rosemary on top. Bake until golden brown.

I have two recipes for fried chicken, did you know that? Yup, two. This is my non-kosher one. Eventually the other will surface. 1 chicken breast per person 3 eggs, beaten flour to coat canola oil, enough to come half way up the sides of the chicken 4 potatoes (use more if you're feeding more than two adults and two small children) Preheat the oven to 350. Slice the potatoes into wedges, sprinkle with salt, pepper, and oil. Bake for about 25 minutes, flipping the potatoes half way through. While the potatoes are cooking sprinkle the chicken with salt and pepper, dip into the beaten eggs, and then coat with flour. Place in preheated skillet filled with the oil. Cook until golden brown (about 4 minutes per side) and then flip. Put chicken on paper towel to collect excess oil. As always, I microwave the chicken afterwards just to be sure they're cooked completely through. I probably don't need to do this, but it makes me feel safer about it and so I do it.

My friend Jessica introduced this to me about a year ago. Cheese, eggs, and potatoes; it doesn't get much better than this. Have I told you I don't actually like scrambled eggs? That being said if you throw enough stuff in them I do like them. 2 unskinned potatoes, diced (I like the skin, if you don't then peel them) 3 eggs, scrambled cheese to taste Fry the potatoes in enough oil to cover them. As the potatoes are cooking scramble your eggs and remove to dish or bowl. Strain the potatoes once they are soft while being poked with a fork and mix in with eggs. Top with cheese, lots and lots of cheese. I used Jewel's Mexican Mix but cheddar works well.