Month: December 2016

Waffle Iron Hashed Browns

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Waffle Iron Hashed Browns

Waffle iron hashed browns are fun! This platform for cooking potatoes will allow for crispy crunchiness plus nooks and crannies which are great for toppings. While keeping a moist, cooked interior. A waffle iron helps achieve this. A note on cooking technique for this recipe is that a good cook controls the amount of moisture in a dish. By making this recipe, one will learn 3 great methods for controlling moisture. These moisture control skills are called for again and again in cooking. Once this basic recipe is grasped, how about adding delicious ingredients like ham and cheese; or top with sour cream chives and smoked salmon; or how about Parmesan style with tomatoes and mozzarella or even poached eggs? Where does your imagination take you? Let us know in the comments!
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Cook Time 15 minutes
Total Time 15 minutes
Course Appetizer, Breakfast, Brunch, Side
Servings 4 people

Ingredients
  

  • 2 russet potatoes shredded
  • 3 Tablespoons canola or vegetable oil
  • 2 teaspoons Kosher salt 1 for extracting water from potatoes, the other teaspoon for seasoning later
  • 2 Tablespoons onion grated, or chopped green onions
  • 2 Tablespoons herbs of choice (Thyme, basil, oregano, marjoram, dill)
  • 1/2 teaspoon black pepper freshly ground

Instructions
 

  • Shred the potatoes on the largest holes of the box grater.
  • Wrap the shredded potatoes in a kitchen towel and salt with 1 teaspoon of kosher salt. Stir salt in using a spatula and let sit for 5 minutes.
  • Wring out the towel by twisting and get out as much liquid as possible. Move potatoes to a microwave safe bowl.
  • Cook in a microwave on high for 2 minutes.
  • Turn on the waffle iron for at least two minutes. Then brush with oil the tops and bottoms of the iron.
  • To the microwaved potato bowl, add grated onions and herbs along with 1 more teaspoon salt and freshly ground pepper to taste. Using a spatula, stir the mixture, then divide the grated potatoes into four equal portions into the waffle iron.
  • Close the waffle iron and cook for 4 minutes or until golden brown on both sides.
  • Remove from the waffle iron using a tongs, spatula or a wooden spoon, then drain off the extra oil.
  • Top with whatever your imagination desires. Then serve immediately and enjoy!

Notes

To prevent potatoes from turning brown, grate them just before cooking.
Tools Necessary:
Microwave oven
Kitchen Towel
Box grater
Waffle Iron
Spatula or wooden spoon
Measuring cups and spoons
Medium bowl
Adult Supervision
Tried this recipe?Let us know how it was!

Cheesy Polenta

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Polenta is a Northern Italian dish. The main ingredient is corn meal. It doesn’t matter if it is fine or course.  Before American corn was brought over to Europe, they used Barley.

A great read is found at How to Make Polenta – The real rules

At Chefsville, there are times we want to introduce people to new concepts using basic cooking techniques. This is one of those recipes because polenta is a great platform and offers the cook a great opportunity for creative variations.

This simple recipe has been done by thousands of kids in the DFW area, and almost everyone loved it. This is also a great recipe if kids have texture acceptance problems. By focusing on the taste we have found that kids begin to become familiar and less sensitive to the texture.

Polenta can be put into a mold (circular or rectangular) and then cooled. Once cooled, cut into your favorite shapes. Then pan fry using a non-stick skillet and some olive oil until polenta pieces are brown. Turn over and cook the other side until brown.

Top with your favorite tomato sauce and mozzarella cheese. Be creative. Polenta, either soft or fried or baked (400 degree F – 30 minutes) will be a delight. Top with your favorite stew or sloppy joe or sweet-n-sour meatballs or baked vegetables. I’m getting hungry. This warm and comforting dish will become one of your family favorites.

Cheesy Polenta

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Dish, Side
Cuisine Italian, Vegetarian
Servings 8 people

Ingredients
  

  • 6 cups water
  • 1 1/2 teaspoons salt plus extra for seasoning
  • 1 1/2 cups yellow cornmeal or polenta
  • 1 cup freshly grated Parmesan or Cheddar Cheese
  • 1 cup whole milk at room temperature
  • 8 tablespoons unsalted butter at room temperature, cut into 1/2-inch pieces, 1 stick
  • 1/3 cup chopped fresh flat-leaf parsley or chives or thyme
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Bring the water to a boil in a large, heavy pot.
  • Add the salt. Gradually whisk in the cornmeal.
  • Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 12 to 17 minutes.
  • Remove the pot from the heat.
  • Add the cheese, milk, butter, and parsley.
  • Stir until the butter and cheese have melted.
  • Season with salt and pepper, to taste.
  • Transfer the polenta to a bowl and serve.

Notes

Tools Necessary-
  • Medium sized pot
  • Measuring Cups
  • Serving Bowl
  • Wooden Spoon or spatula
  • Whisk
Tried this recipe?Let us know how it was!
cooking skills

Cooking Skills Every Beginning Cook Should Learn

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Cooking skills are so important! When it comes to cooking, there are so many wonderful ingredients, equipment, cultures and techniques to use that one will find they never will get bored.

Chefsville provides all kinds of teaching venues throughout the Dallas Metroplex. After working with over 250,000 students (both kids and adults) we decided to drop this online as a great read. Teaching cooking skills is wonderful fun for us. Continue reading “Cooking Skills Every Beginning Cook Should Learn” →