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.