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Palate Recipes

Simple Breakfast Potatoes || Recipe

April 13, 2017
Processed with VSCO with a6 preset

 

 

Lately while I’ve been cooking, I’ve been trying to focus on simple food, to really taste the true flavor of the food, as opposed to smothering everything with cheese, or over seasoning it to give it more flavor. Every weekend I try to cook brunch at home, and one of my favorite parts of weekend brunch is the breakfast potatoes. I made them last weekend with a sunny side up egg on top, and it was the perfect combination! Here is the recipe I used:

 

Ingredients:

-1.5 lbs of small yukon potatoes

– 1 small onion

– 2 tablespoons olive oil

– 2 tablespoons fresh rosemary diced

– salt & pepper

 

Directions:

  1. Preheat oven to 400°
  2. Cut up potatoes and the onion and place in a bowl
  3. Add oil, rosemary, and salt & pepper
  4. Mix all ingredients till spread evenly throughout
  5. Spread the mixture onto a parchment lined baking sheet
  6. Bake for 35-40 minutes, until the potatoes are slightly crisp
Palate Recipes

Simple Homemade Bread

March 7, 2017

            

 

Original Bread Recipe Adapted from Pinch of Yum 

Let me start this by saying, I have never made bread before. We were planning on making baked potato soup for dinner on Sunday, and I thought some warm homemade bread would really complement the meal. I sifted through a few different recipes and created a small hybrid to fit my need for bread. The bread turned out great; rough on the outside and soft on the inside, perfect for soup dipping.

 

Ingredients:

  • 3 cups all purpose flour
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups luke warm water

 

Instructions:

The night before baking:

  • In a large bowl, mix together all the dry ingredients with a whisk
  • Add the water slowly to the mixture
  • Cover the mixing bowl with plastic wrap and let it sit overnight (I let mine sit around 13 hours)

Baking:

  • Preheat the oven to 450°
  • Place a large cast iron skillet in the oven to warm up for 30 minutes (I know a lot of people use dutch oven pots here, but all I had was a skillet and it turned out great!)
  • Gently scrape your dough out of the mixing bowl onto a floured surface and start to shape it into a round loaf, then move the dough onto a large piece of parchment paper
  • Once the skillet has warmed up carefully remove it from the oven, move the dough (parchment paper included!)  onto the skillet
  • Cover the pan with either a lid or aluminum foil, and let bake for 30 minutes
  • Remove the lid or foil and let bake for 10 more minutes