Tag Archives: side dishes

Twice Baked Potatoes with Lavender Farmstead Cheese

On the off chance that you haven’t tried Harpersfield Farmstead cheese yet…I’m going to tempt you again….

The Catskill Mountains have been calling us lately. We just can’t seem to stay away from the fresh air, the open space and the lovely people. In case you missed my post on our “field trip” to the Brovetto family dairy, you can read it here.http://randsmeatmarket.com/2014/08/24/fresh-from-the-catskills-2/ ‎

I found these Harpersfield Farmstead cheeses at Barbers Farmstand near Cobleskill, NY. The Lavender Tilsen was the first flavor I brought home and it has remained a favorite. It may sound like a strange combination, but once you taste it ….you will be hooked!

These Lavender Twice Baked Potatoes are so mouth watering that the family will fight over the last one!
Serve them alongside a roast chicken….gourmet all the way!
‎(try this recipe for slow cooked chicken…it will melt in your mouth)

http://randsmeatmarket.com/2014/10/10/lazy-day-slow-cook-your-whole-chicken/

 

To make these loaded baked potatoes you will need:
Six Idaho Baking Potatoes
One Wedge of Lavender Farmstead Cheese ( about 6 oz.) shredded
Six tablespoons of butter, diced
One cup of half and half
Olive oil to coat potato skins
Half teaspoon of Salt and quarter teaspoon of pepper
Paprika

1.Pre-Heat your oven to 450 degrees fahrenheit.
2.Line a baking sheet or jelly roll pan with foil.
3.Scrub your potatoes, using a fork poke holes on all sides of each potato. Rub skins with olive oil and wrap each potato in foil. Place on baking tray in oven. Bake potatoes until they are fork tender, about sixty to seventy-five minutes.
4.While your potatoes are baking, dice the butter and shred the cheese.
5.When the potatoes are done, remove the tray from the oven and let them stand for ten minutes. Carefully unwrap each potato leaving foil around the base. (They will be piping hot!) By rolling the foil down around the potato,it will keep its shape once you scoop out the insides.
6. Slice the top third portion off of each potato;discard. Now you will scoop the insides of each potato into the bowl of an electric mixer fitted with the whisk attachment. Add the diced butter, shredded cheese, half & half, salt and pepper. Mix on low setting until the mashed potatoes look fluffy. (Do not over mix or the potatoes will become like glue!)
7. Using a baking scoop, mound the mashed potatoes back into the skins, sprinkle with paprika.
8.Lower oven temperature to 400 degrees fahrenheit and bake the stuffed potatoes, uncovered, for about twenty minutes.

The Butcher carries several different flavors of this Harpersfield cheese. If Lavender doesn’t suit you….try Lapsoung Black Tea, Raspberry Herbal Tea or  Basil and Tomato….just to name a few! I’m planning to use the Basil Tomato in a home-made Mac N Cheese… I’ll let you know how it turns out!

Potato’s in chip form….a breakfast food?

The latest dilemma in our household would be keeping food in the fridge. It seems that the boys have reached the age where anything and everything is a snack, and they are snacking all day long!

Last week my oldest was chowing down on a bag of Kettle chips at 9am. Yep! Potato’s in chip form…a breakfast food in his book.  I sent him back to the kitchen…anything…even tuna on a roll….had to be better than chips. (And yes, he ate a tuna salad sandwich instead.)

When I ask the  butcher to bring home dinner, I now need a dozen sausage links instead of six. Eight pork chops instead of 4…and if steak’s on the menu…wait for it……one  per kid! No joke-

Now, the change of eating habits amongst the troops, has certainly made it a lot more fun to cook…at least we are out of the chicken tender and fries stage. But at the same time, it’s quite exasperating!

My thoughts are, let’s get these boys into the kitchen! This pasta salad happens to be a favorite and is simple enough for them to make themselves. AJ, be prepared to learn how to make your favorite pasta salad:)

 

AJ’s Favorite Pasta Salad:

 

 

 

One cup of grated locatelli, 16 oz of low moisture mozzarella; diced, one red pepper finely chopped. 15oz can of large pitted black olives; halved.
1/2 cup red wine vinegar, 1 cup olive oil, 2 tablespoon dijon mustard, 1/2 tsp black pepper, 1/2 tsp of sugar.
Whisk together!
In your largest Pasta Bowl mix the red pepper , olives & mozzarella.
Cook One pound of bow tie pasta for one minute less than instructions on box. Drain through strainer and rinse with cold water to cool. Mix pasta with chopped ingredients, gently stir in locatelli to coat pasta.
Pour dressing over pasta mixture and toss. Refrigerate for several hours or overnight for best flavor.
Although, it may not last that long!

A simple way to fancy this up would be to use whole pitted Kalamata olives instead of the canned version, and fresh mozzarella balls (halved) in place of the low moisture mozzarella. Delicious!

(By the way Liz, this recipe is also for you. I know you think that “it’s easier” if we make this yummy pasta salad…but I think you would actually have fun doing it!)

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