Baked Sea Bass With Potatoes, Tomatoes and Onions

-NYTimes/Bittman, 3 Jul 2011

Baked Sea Bass With Potatoes, Tomatoes and Onions
By MARK BITTMAN
Time: 1 hour

6 tablespoons olive oil

6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices

6 medium ripe tomatoes, cored and cut into 1/4-inch slices

3 medium onions, thinly sliced

Salt and black pepper

9 unpeeled garlic cloves, crushed

6 fresh thyme sprigs, plus more for garnish

6 fresh rosemary sprigs, plus more for garnish

6 whole small sea bass or other fish (about 4 pounds total), scaled and gutted.

1. Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 30 minutes.

2. Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, about 12 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

Yield: 6 servings.

Lacy Potato Kugel

-Kosher Palette Cookbook, via Food.com

Ingredients
6 large idaho potatoes, peeled
2 large onions, 1 diced and one quartered
4 large eggs, lightly beaten
5 tablespoons oil
2 -3 teaspoons salt
fresh ground pepper
1/4 cup potato starch
1 cup boiling water
1/4 cup oil
Directions
Preheat oven to 500 degrees.
Saute diced onion until nicely caramelized and golden.
While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
Squeeze out liquid and place in a large mixing bowl.
Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
Sprinkle starch on top.
Pour boiling water over starch and stir thoroughly.
Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
Carefully pour mixture into pan and bake for 20 minutes.
After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

ORIGINAL RECIPE: Best potato salad

Microwave or boil 4 medium baking potatoes 10 min at high power or until just done. Chop warm potatoes into bite-size pieces.
In a 2-quart nonreactive mixing bowl, toss potatoes with 3 T apple cider vinegar, 1/2 t sugar, 1/4 t salt, freshly ground pepper to taste. Let sit for at least 10 minutes to absorb flavors and cool to room temperature.

Meanwhile, chop any or all of the following into bite-size pieces:

1/4 medium onion
Two 4-inch dill pickles (can substitute a few heaping tablespoons of pickle relish or sweet pickles, to taste)
1/2 small apple (red is best for color)
handful pitted black or green olives (sliced canned olives work just fine here)
3 hard-boiled eggs (optional)

Add to cooled potatoes. Add any or all of the following:

1/2 t dill
3 T chopped parsley
1/2 t sweet paprika

Fold in 1/2 c mayonnaise (fresh vegenaise is best) and 1 T mustard. Eat immediately or chill for several hours before serving.

Serves 6-8 as a side dish.

Rava Dosas with Potato Chickpea Masala

Gourmet | November 2009

by Melissa Roberts

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.
Yield: Makes 4 servings
Active Time: 40 min
Total Time: 1 hour
ingredients
For masala filling:
1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro

For rava dosas:
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing
preparation
Make Masala filling:

Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.

Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.

Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.

Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:

Whisk flours, cumin seeds, salt, and water in a bowl.

Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Cooks' note:
Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊


Read More http://www.epicurious.com/recipes/food/printerfriendly/Rava-Dosas-with-Potato-Chickpea-Masala-356035#ixzz0yyKLe9c7