Tag Archives: yukon gold

Corn & Potato Chowder with Seared Scallops

one of 4 wines encased in a cellophane tower.
one of 4 wines encased in a cellophane tower.

My friend Jenni, of Lasagna Cupcake fame, expressed a burning desire to find out what I made the other night when I sent her a thank-you photo of my dinner with the single-serving tower of wine she kindly gifted me last month. It was perfect for being able to cook with, and have a few modest sips -especially on a day when I wanted to avert a cold but still relax for the weekend!

Shred some scallions?
Shred some scallions?

The critical tip here is: watch those scallops closely! No more than 3 minutes searing total (90 seconds per side)!

If you read the last post and haven’t tried ribboning scallions, here’s your chance. I was too impatient with the icing, which is why you don’t see any scallion curls in the photos here.

Turkey bacon, yukon gold potato, veggie bouillon for stock, white wine, sweet corn, scallops, lite coconut milk.
Turkey bacon, yukon gold potato, veggie bouillon for stock, white wine, sweet corn, scallops, lite coconut milk.

Original source (pre-substitutions): from Real Simple Magazine.

Corn & Potato Chowder with Seared Scallops
Prep Time: 10 mins
Cook time: 35 mins
Total time: ~45 mins
Serves: 3

A filling soup with a meaty seared scallop garnish.

Photo Mar 11, 4 41 47 PM
Seared scallops + turkey bacon sizzling.

Ingredients:
3 slices bacon, cut into small dice (I used turkey bacon this time)
2-3 sea scallops, patted dry
kosher salt and black pepper
1/2 small yellow onion, thinly sliced into half-moons
1 lone but large yukon gold potato, cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream (or coconut milk, in my case)
1/2 cup corn kernels, fresh (from 2 ears) or frozen
1/4 of a sprig of scallion, diced or julienned into curls
Optional: 1/2 cup canellini beans, rinsed

Directions:

    1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes, a little more for turkey. Transfer to a plate lined with paper towels.
Potato city.. too much potato, not enough liquid!
Potato city.. too much potato, not enough liquid!
  1. If you don’t quite have 1 tablespoons of bacon drippings; supplement with olive oil and butter.
  2. Increase heat to medium-high.
  3. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 90 seconds per side. Transfer to a plate.
  4. Add the onion to the drippings in the skillet and cook until translucent, about 3 minutes.
  5. Add the potatoes, sear for 2 minutes.
  6. Add beans (optional), wine, broth, and cream/coconut milk; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
  7. Add the scallops and corn and simmer gently to heat through. Sprinkle with the scallions and bacon.
Soup with a little white wine pairing!
Soup with a little white wine pairing!

Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
I don’t make a lot of creamy soups, so this was delicious, yet not as painfully heavy (or later as unhappy for my stomach) as using cream.
Likelihood of Repeat: 65%
Lesson learned: next time chop the potatoes even smaller, almost pea-sized. When I divided the original recipe proportionately, I ended up with a wet pile of potatoes with corn, and had to add more liquid mix after the fact. I have altered the proportions here for a more soup-like mix. Doesn’t really look like the original recipe’s picture, but whatever. I think I’d use real pork bacon next time, and regular coconut milk rather than lite.

2nd day iteration: canellini beans in the bottom before reheating made it really super filling.
2nd day iteration: canellini beans in the bottom before reheating made it really super filling.

P.S. Did you notice the new Twitter and Instagram feeds on the right? If you wish you had more content from this blog, consider following me on those media feeds!

Waffle Hash Browns!

I was going to save this one, but it’s so sunny today I thought you might like a novel brunch idea: from Macheesmo (one of the most entertaining blog names ever)!

Ingredients
2 medium Yukon potatoes, grated
2 tablespoons olive oil
Salt and pepper
Paprika
Eggs
Cooking spray

HashBrownWaffles1
Shred, drain (potato cheeeeese!), make some egg cups on the side, waffle-presto!

Steps

  1. Shred potato into a bowl of water, swirl.
  2. Drain and wring out potato. Get them as dry as possible.
  3. Mix potatoes thoroughly with oil.
  4. Heat up the waffle iron, then oil the surfaces.
  5. Pile on the potatoes and cook it up. Flip, then cook some more.
  6. When potatoes are crisped up to your liking, remove and serve with salt, pepper and paprika.
  7. Optional: Fry up an egg or two and serve with potato hash!

My hash browns didn’t turn out quite as pretty as Macheesmo’s, so if you want to do this, I recommend you follow the link to get his wording on steps (and beautiful pictures).

Today’s Trial Recipe Rating:
Novelty Rating:
3 of 5 stars.
Quite a novel method for hash browns..
Likelihood of Repeat: 45%
Not sure this would turn out that much better than just frying them on a pan, but then again, I found the most tedious part to be shredding the potato, which you’d end up doing either way.
Lesson learned: Potato was a little sticky on the waffle iron, so next time I’d use a spray to get oil on rather than a pastry brush.

Stay tuned for notes on some improvements I’ve made on the chard egg cupcakes from before!

Accordion Potatoes

Saw this recipe via the latest blog I’ve been persistently sucked into perusing, Brit + Co. which led me to A Beautiful Mess’ Accordion Potatoes. I only had 3 large yukon potatoes, so scaled it down thus:

3 large yukon gold potatoes, washed and dried.
1/4 cup of butter
1 1/2 tsp olive oil
1 teaspoons minced rosemary
1 1/2 tsp minced garlic

Per instructions in the link above,
-Preheat oven to 375.
-Slice potatoes 3/4 through in accordion style.
-In a microwave safe bowl combine the butter, oil, rosemary and garlic.
-Cook just until melted, about 45 seconds.
Use a kitchen brush to coat each potato, make sure the butter gets between each slice.
Bake at 375°F for 38-40 minutes. The goal is to make sure they are done on the inside and crispy on the edges.
-Then brush with another layer of the butter mixture and serve.
-Served with sides of cream cheese, chopped green onions and shredded cheddar cheese. yum!

what the accordion say?
what the accordion say?

Today’s Trial Recipe Rating:
Novelty Rating:
3 of 5 stars
This was really quite tasty with the cream cheese I had left over from cookie-making, and I’d like to try it again for more crisp using smaller potatoes..
Likelihood of Repeat: 45%
…but it was pretty heavy on the carbs, minutely tedious to brush the mix on, and not consumed largely by my dining companion at home. I may only try making it again when he’s out of town, and I’ve pre-burned a lot of calories.