This is a simple side dish that goes well with roasted meats. I like to serve this with my Roasted Chickens because it’s just as easy and can be put in the oven about 45 minutes before the chickens are done.
2 pounds of fingerling potatoes, any color
2-3 TBSP olive oil
2 tsp kosher salt
- Heat oven to 400°F. Wash potatoes thoroughly to remove dirt/sand. Pat dry.
- Place potatoes on a heaving baking sheet and drizzle with olive oil. Shake pan to coat.
- Sprinkle with sea salt and cook until tender, up to 45 minutes depending on the size of the potatoes.
- My local store carries several varieties of fingerlings in ready to grab bags like the one shown below.
- To jazz it up a bit, add freshly chopped herbs like parsley, rosemary or thyme to the potatoes before cooking.
- You could also use a flavor-infused olive oil, such as garlic olive oil.
These grab and go bags make it easy to pick the right size potatoes and come in fun color combinations!
These are perfect fall/winter cookies. They have a lovely spice flavor and beautiful with flecks of orange persimmon pulp running through them.
This is the beautiful persimmon cookie dough. It’s more like cake batter!
Ready to bake. Look at that chunk of persimmon pulp!
These were disappearing off the cooling rack as quickly as I could get them out of the oven. A big hit with my husband and kids.
2 cups flour
1 tsp baking soda
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp salt
1/2 cup vegetable shortening
1 cup granulated sugar
Pulp from 2 ripe persimmons (about a cup)
1 tsp vanilla
1 cup golden raisins
1 cup chopped pecans
- Preheat oven to 350 and prepare cookie sheets by spraying with non-stick cooking spray.
- In medium bowl mix dry ingredients – flour, baking soda, nutmeg, cinnamon, salt.
- In the bowl of a stand mixer blend shortening and sugar. Beat in egg and vanilla.
- Gradually mix in dry ingredients until combined.
- Add raisins and nuts, mix until combined.
- Drop cookie dough onto greased sheets using a small to medium scoop.
- Bake for 25-20 minutes or until slightly browned around the edges. Transfer to wire rack to cool.
- Use very ripe Hachiya persimmons (the heart-shaped kind, not the flat type). Carefully peel off the skin and remove the calyx (the stem). Don’t worry about the very tiny seeds in the pulp, they are edible.
- Greasing the cookie sheets is recommended to ensure the cookies come off easily.
- You can make bigger cookies using a big scoop, but increase cooking time to 25 minutes. It may also be necessary to reduce oven temperature to 325°.
I was looking for something special to make this week. For inspiration I visited the Barefoot Contessa page on Food Network to browse recipes by Ina Garten. Among the most popular recipes featured was her “Chicken Stew with Biscuits”. I had nearly everything needed on hand, just had to get some frozen peas and fresh parsley.
Oh my gosh! This is one of the most delicious things I’ve ever eaten. The dish is a little time-consuming to make, but it is well worth the time and effort.
My dish doesn't look as perfect as the photo on Food Network, but hey, this is real life cooking!
To make it, you will roast six chicken breasts, bone-in and skin on. That takes a good bit of prep time to cook, cool and dice up the chicken. Then you make the stew base of onions, butter, flour, stock, cream. Into that goes the chicken, carrots, peas and pearl onions. Lastly, you make a baking powder biscuit dough with fresh parsley mixed in.
Enough for a large family (8 large servings).
The recipe makes enough for a large pan 10″x13″, but I don’t have one quite that big, so I ended up with two dishes. It’s certainly high in flavor (and calories) but wasn’t too salty. The flavor is like a rich chicken pot pie. It’s such a wonderful cold weather dish. A perfect way to celebrate the beginning of autumn.