When I received the invitation to Potato Palooza I couldn’t say yes fast enough! Potatoes were the main stay of my childhood and still my favorite food.
The event was sponsored by The Idaho Potato Commission and produced by Erika Kerekes. She was assisted by Judy Lyness and they cooked up a decadent potato spread! Imagine every dish based around potatoes, really I was in heaven!
I learned all sorts of fascinating facts about my beloved potato. We won’t talk about the 125 pounds each person consumes each year. Potatoes are fat free and chocked full of potassium and vitamin C.
My favorite and clearly everyone else’s was the Kale Pesto Potato Lasagna. You must try this. It was delicious. She made them in little bit size morsels but I am thinking casserole size for my next dinner party or maybe to take to a friend.
Judy’s Sweetheart chocolate cakes were very good. I think my niece and nephews would love these for Valentine’s Day.
Vodka Potato Shooters
Dish after dish came out – Be My Valentine Twice-Baked Potatoes, Potato blintzes and Shepherd Pie Spoonfuls.
Fingerlings with Smoked Salmon Mousse
They outdid themselves. Plus I got a preview taste of the next Not Ketchup flavor. You will love it.
It was good for my soul to go and be with my people. I had the opportunity to meet Don and his team from The Idaho Potato Commission along with many other local bloggers. We clearly love food here in southern California. This year I want to make the effort more. I am never sad I went and come away energized.
I almost forgot the adorable heart shaped chips. How cute are they?
February is National Potato Lovers month. What will you cook up?
I have a bag of fingerlings I am dreaming up a new dish for…stay tuned. In the meantime, go make the Kale Pesto Potato Lasagna.
1pound Idaho® Russet potatoes (scrubbed (do not peel))
1/8 teaspoon salt
1cup) ricotta cheese (whole or part-skim)
1/2cup prepared basil pesto sauce
1 1/2cups mozzarella cheese (shredded)
1/2cup grated parmesan or Romano cheese
Wash the kale well and strip the leaves from the stems (discard the stems). Chop the leaves finely. It’s okay if some water clings to the kale leaves.Heat the olive oil in a large skillet over medium-high heat. Add the garlic and kale and saute about 5 minutes, until the kale is wilted. Remove the skillet from the heat and set aside.Slice the potatoes paper-thin. (It’s easiest to do this with a mandoline, v-slicer or food processor.) Toss the potato slices with the salt and let sit about 5 minutes.In a small bowl, mix the ricotta cheese, pesto sauce and egg together.Preheat the oven to 350° F. Assemble the mini lasagnas: Spray each cup of the muffin pan with nonstick cooking spray, or brush it with olive oil. Build the lasagnas in layers in each muffin cup, starting with a layer of potato slices, then adding a small dollop of the ricotta-pesto mixture, a teaspoon of cooked kale, a sprinkle of shredded mozzarella cheese, and a sprinkle of grated parmesan or Romano cheese. Continue building the mini lasagnas in this manner, finishing each one with a layer of potato slices and a sprinkle of mozzarella and parmesan. Bake the mini lasagnas about 40 minutes, until the potatoes are tender, the cheese is golden brown and the lasagnas are cooked through. Remove from the oven and let sit 5 minutes before attempting to remove from the pan. Use a small offset spatula or blunt knife to unmold the mini lasagnas and transfer to serving plates. Serve immediately.
After making so many sweet bakery treats I was ready for something different. Inspired by this photo of Salt Roasted Pears on marthastewart.com I decided to try it out. This was simply divine. The pears were soft but very moist and the combination of caramel with a touch of salt was perfect. My mom, who…
I know that most of you will have chosen your Thanksgiving dishes by now but I wanted to share a few more recipes with you. Today it is Sweet Potato Casserole with Cinnamon Meringue. It was only a few years ago that I started to like sweet potatoes. I started with the old school yams…
A few weeks ago when I was doing a story about CSA’s, Community Supported Agriculture, I ended up with a lot of produce to create with. I think I have mentioned before I’m a bit of a picky eater, but the beautiful produce inspired me to try a bunch of new recipes. One of them…
Can you believe it’s already Christmas Eve? Where did this year go? I know most of your baking has been done but I have one more to share. It really is a cookie for any time of the year. Looking for new cookies recipes I found an article in the LA TImes naming their staff…
I have been on a popover kick lately. I still have a sweet one to share with you but my latest was a savory cheddar cheese rosemary. It would be a perfect bread with Easter Ham or in our case a barbecue. A few weeks ago I went to a meeting of local food bloggers….
Here is another quick chicken dish that can be whipped up after dinner. I made this a few weeks ago but have taken awhile to post it. This is from the Wok Fast book by Hugh Carpenter and Teri Sandison. It has a menu of sauces that you can mix and match to create your…