Creamy Caper Smashed Potatoes

Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
  2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

Tomato Relish


Tomato Relish
Print Recipe
Servings Prep Time
1 3/4 cups 20-25 minutes
Passive Time
30-60 minutes
Servings Prep Time
1 3/4 cups 20-25 minutes
Passive Time
30-60 minutes
Tomato Relish
Print Recipe
Servings Prep Time
1 3/4 cups 20-25 minutes
Passive Time
30-60 minutes
Servings Prep Time
1 3/4 cups 20-25 minutes
Passive Time
30-60 minutes
Instructions
  1. Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.

Panfried Butter Radishes


Panfried Butter Radishes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Panfried Butter Radishes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
  2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.

Classic Pesto


Classic Pesto
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Classic Pesto
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
Servings: cup
Instructions
  1. Add all ingredients to a food processor and puree until blended but still has some texture, about 20-30 seconds. Use immediately or store in an air tight container in the fridge for up to 1 week or freeze for up to 1 month.
Recipe Notes

Romano is a little stronger and saltier than parmesan and a nice addition, however you can use all parmesan if desired.

You can also use a blender or mortar and pestle if desired.

Roasted Cranberry Whipped Shortbread


Roasted Cranberry Whipped Shortbread
Print Recipe
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Roasted Cranberry Whipped Shortbread
Print Recipe
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Ingredients
Roasted Cranberries
whipped Shortbread
Servings: dozen
Instructions
Roasted Cranberries
  1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
Whipped Shortbread
  1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
  2. Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
  3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
Recipe Notes

You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.