Tag Archives: vegetable

Roasted Potatoes

This is a good side dish for any roast.

COOKING UTENSILS NEEDED

Peeler

Chef’s knife

Cutting board

Metal baking dish (I can use the bottom half of a Whirlpool Broiler Pan)

INGREDIENTS:

3 lbs. baking (russet) Potatoes

2 tbls Olive oil and 2 tbls butter (melted) or margarine

¼ Paprika

¼ Garlic powder

¼ Onion powder

¼ Salt

¼ White pepper

DIRECTIONS:

Peel potatoes. Cut potatoes into wedges. In a 9 X 13 metal baking dish add potatoes, oil, butter, paprika, garlic powder, onion powder, salt and pepper.  Mix until potatoes are coated.

Place in oven with meat during half hour of cooking time. Remove potatoes when they begin to brown.  While meat is resting, finish browning potatoes under broiler if needed.

NOTES: This is one of those recipes I asked Aunt for when my mother and I used to visit her. She used to make this with a leg of Lamb and use some of the lamb drippings in the potatoes……it was so yummy.

I use a metal dish as I do not this the potatoes brown as nicely in a glass or Pyrex brand one.

Whirlpool Broiler Pan’s can be found on Amazon for $30.00

Holiday Dinner – Prime Rib

© Russ Ahrens and The Magic of a Perfect Pairing, 2022

Fresh String Beans

This is another Steak staple side dish my mom made.

Green Beans (steamed)

1 pound string bean (green beans)

2 cups water

Bring 2 cups of water in your 4 quart sauce pot to a boil with the steamer basket in place. Prepare beans by removing both ends and cutting in half or thirds. When the water is at a rapid boil add the beans. Cook until tender.

Green Beans (boiled)

1 pound string bean (green beans)

1 small onion

1 tsp. salt

2 cups water

Bring 2 cups of water in your 4 quart sauce pot to a boil, add salt. Prepare beans by removing both ends and cutting in half or thirds. Peel one small whole onion. When the water is at a rapid boil add the beans and onion. Cook until tender.

© Russ Ahrens and The Magic of a Perfect Pairing, 2022

Artichokes (Steamed)

Today’s lesson is the humble Artichoke.

        I know this does not sound very exciting. It is more of a treat really as opposed to a vegetable that is served with an entree. Artichokes are good if you want a nice glass or two of Chardonnay or Pinot and chat with friends over an appetizer. You could follow this up with a nice small cheese course, like say Burrata with grilled vegetables and a balsamic glaze.

        You could also make them stuffed. The artichokes that is, not your guests. Besides, taxidermy, other than in a museum, is a little creepy, if you ask me.

The Drunken Chef (Russ)

Artichokes (Steamed) 

Serves 3 to 4

SPECIAL IMPLEMENTS:

Big Pot with lid

Steamer basket

INGREDIENTS:

4 Artichokes

2 cups water

DIRECTIONS:

  1. Place a vegetable steamer into a large pot and add 2 cups of water. Bring to a boil.
  2. Meanwhile, while the water is heating up, cut the stems from the artichokes to leaving about one inch of stem. Lay each artichoke on its side, and cut away the upper third with a sharp knife (I use a sharp serrated knife). With kitchen shears, remove the prickly leaf tips from each remaining leaf. Remove any brown leaves from the lowest row closest to the stem.
  3. Place the artichokes in the pot of boiling water on a vegetable steamer. Cover and let steam 30 minutes to an hour depending on size. The chokes are done when the leaves come off easily and the heart is tender when pierced with a tip of a paring knife.
  4. Remove from pot and serve hot with melted drawn butter.