Potatoes and Ham

This is my take on the classic scalloped potatoes and ham. I don’t use the classic shape, though, which usually requires a mandolin. Its a great way to use up leftover ham from big meals, such as Christmas.

Ingredients:

8 to 12 Dutch Gold Potatoes, scrubbed and peeled

6 cloves garlic, minced

1 whole small onion, diced

1.5 tsp Salt

1 tsp black ground Pepper

1/2 tsp Smoked Paprika

A pinch of Nutmeg

1 stick (1/2 cup) butter

1.5 cups ham, cubed

4 cups whole milk

1/2 cup ap flour

Directions:

Quarter the potatoes, and then thinly slice each quarter. Add potatoes to a bowl with the ham and set aside. Preheat oven to 375°F. In a large ovenproof Dutch oven, melt half the butter over medium heat. Add onions and garlic to butter with a pinch of salt and pepper and saute 3 to 5 minutes, until onions are softened and garlic fragrant. Add the remaining butter to the pot. Once melted, add in potatoes and ham. Cook and stir over medium heat, adding remaining salt, pepper and the Paprika. Cook 5 to 7 minutes, stirring to keep cooking even and bottom from browning too much. Add flour and stir in, cooking for 3 additional minutes. Pour the milk over the mixture and stir everything together, adding the Nutmeg at this time. Bring the pot to a simmer and cook until the sauce begins to thicken. Check the seasoning and adjust to taste. Lid the pot, and transfer to the oven. Cook for 1 hour. Once the hour is up, remove from the oven and allow to cool, uncovered, for 20 minutes before plating.

Larpmom’s Hamburger Rolls

Ingredients:

2 envelopes rapid rise yeast
1 cup ap flour, plus 1/2 cup reserved
1/2 cup whole wheat flour
1 cup whole milk, plus 1 Tbs reserved
1 tsp salt
1 Tbs sugar
3 Tbs unsalted butter
2 eggs, beaten, plus 1 egg reserved

Instructions:

Scald milk over medium heat in saucepan. Melt butter in milk. Remove from heat. Slowly whisk teaspoonfuls of hot milk mixture into eggs to temper, then add eggs into pot. Cool to warm to touch, not hot, then add sugar and yeast. Whisk and let bloom for 10 minutes. Combine flour in large bowl of stand mixer with dough hook attachment. Add milk mixture and combine with hook. Scrape down the bowl and add the salt. Knead on medium high for 8 minutes, add flour as needed until dough begins to pull from the sides of the bowl. Remove from stand mixer, flour hands and manually knead into a soft ball. Add about a tsp of vegetable oil over top and smooth around the dough. Cover and let rise 40 minutes to 1 hour. Turn out onto floured surface, roll and knead gently into a ball, then cut in quarters with a sharp knife. Cut each forth in half, then roll gently into bun shapes and place on a parchment lined baking sheet. Cover and preheat oven to 425°F. Combine reserved milk and egg and brush tops of rolls with this wash. Bake for 10 to 15 minutes, turning halfway through baking time.

“Meatloaf” Burgers

1 lb ground beef (I use ground round)
1/4 cup breadcrumbs, plain
1/4 cup shredded parmesan cheese
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp garlic powder
1/8 tsp oregano
1/4 tsp dried parsley
1 large egg
2 Tbs whole milk

Using clean, dry hands, combine all ingredients in a large bowl. Pinch off large handfuls and roll, then press into burger patties. I always press a dimple into one side of the patty with a knuckle to help prevent the burger curling while it cooks. Heat over grill, in a pan or on a griddle until burger is cooked to preference (I usually cook 3 to 4 minutes per side), then let rest about 10 minutes on a serving plate.

* Sometimes I add 1/2 tsp dried onion and 1 tsp Worcestershire Sauce as well for added flavor*

Herbed Pork Penne with white wine cheese sauce

I had some pork chops that needed to be cooked, but I really wanted mac and cheese. So I decided to make an adult mac and cheese style pasta dish with pork and herbs. My family loved it! I hope you will, too. 🙂

Serves 6

Ingredients:

16 oz box penne, cooked to package directions and reserved in pasta pot
1 lb boneless pork loin (I used a 6 pack of boneless chops), cubed
1 cup sweet white wine
1/2 cup reserved pasta water
2 Tbs chopped Rosemary leaves
2 Tbs chopped Sage leaves
6 cloves Garlic, minced
1 1/2 cups milk
2 tsp Salt
1 1/2 tsp Pepper
1/4 cup shredded Mozzerella cheese
1/2 cup grated Parmesan cheese
1/4 cup Cream cheese
1/8 cup shredded Applewood Smoked Gouda
1/4 to 1/8 cup shredded Sharp Cheddar cheese
1 stick butter, divided
1/4 cup flour

Directions:

Preheat oven to 375°F.

Mix the salt and pepper in a small container. Pour over cubed meat and massage with fingers to coat.

Melt half the butter in a large skillet. Add herbs and garlic. Stir until fragrant.

Add the pork. Arrange in pan so that all the cubes touch the bottom of the pan. Allow to cook over medium heat for 5 minutes. Turn pork over and cook another 4 to 5 minutes. Stir until white on all sides and firm. Spoon out pork, leaving as much liquid in pan as possible.

Add rest of butter. When melted, add the flour and whisk smooth. Add wine and pasta water to pan. Whisk until combined. Add the milk and whisk until heated through. Turn off the heat and add the cheese. Stir until melted, and adjust seasoning as needed.

To the pasta pot, add the pork and all the cheese sauce. Stir until well combined. Pour pasta into a large baking dish. Sprinkle more mozzarella and grated parmesan over top. Cover and cook 15 minutes. Remove cover and cook 5 more minutes, until the cheese sauce starts to bubble.

Remove from oven and let sit 5 or 10 minutes, then serve.

LarpMom’s Guacamole Dip Recipe

I love snack time. It’s my favorite time of day, next to nap time. And I wanted something new. Most of the guacamole in my area has onions and tomatoes. One I dont care for at snack time, and the other I can’t eat. I figured I would try and make my own. Here is the recipe!

Ingredients:

1 large ripe green Avocado, seeded and sliced

1 clove garlic

A quarter of an Jalapeno, diced

1/2 a lime

1/8 cup milk

1/4 to 1/2 tsp salt

1 Tbs Cilantro, roughly chopped

Directions:

Scoop Avocado from skin and put into a food processor along with the garlic, cilantro and Jalapeno. Squeeze in lime juice and pulse. Scrape down sides of processor and add milk. Pulse until smooth, then add salt to taste, pulsing to incorporate. Serve with Tortilla chips.

This recipe Serves 6.

LARPMom’s “Red” Sauce

This was initially an update on my weeknight red pepper sauce, but it turned into a completely different creature. One I like much better! Because of the flavor and consistency, I serve it over pasta, on pizza, or as an alternative to anything you might usually enjoy with Marinara.

I hope you love it as much as I do!

Ingredients:

2 jars roasted red peppers in water, drained
6 cloves garlic
1/4 cup flour
1 cup merlot
1 cup chicken stock
1 cup half and half
1/4 tsp smoked paprkia
Salt and pepper to taste
4 Tbs extra virgin olive oil
A little sugar, to taste
Half a sweet onion, diced
Rind of parmesan
1 Bay leaf

Instructions:

Heat olive oil in a large skillet over medium heat. Put garlic, onion and peppers in food processor and blend until smooth. Whisk flour into oil until smooth and slightly golden. Add pepper mix to skillet and whisk. Add wine, stir to combine. Add chicken stock, salt, pepper, half and half, bay leaf, rind and paprika. Combine and bring to a boil, reduce to a low simmer, and cook at least 30 minutes, stirring occasionally.

At this point, I usually add more salt, pepper, paprika and a little sugar until I feel the sauce is balanced.

LARPmom’s Insomniac Milk

I have two kids. So that means I have had two pregnancies where, at about 3 months in, suddenly I could not sleep. Bad insomnia, and terrible indigestion. The only thing that helped was this milk. I doubt you’d need to be pregnant to enjoy this. Just…brush your teeth before you go back to sleep. Cavities and all.

Here’s the Recipe:

LARPmom’s Insomniac Milk

8oz while milk
1-2 tsp sugar
1/8 tsp Cinnamon
1/4 tsp Vanilla
A pinch of Nutmeg

Whisk in a saucepan over medium heat until sugar is dissolved and milk is hot but not boiling. Pour into a mug and sip.