This was the easiest dish ever. The vinaigrette took all of five minutes to make and mix into the cooked green beans. There was an ever so slight hint of orange and the shallots gave the beans just the right amount of zing. As far as visual appeal, cooked green beans are seriously lacking in the vibrant department. I added some chopped cooked bacon on top for some color and crunch. Might tasty foodie friends, mighty tasty.
Reinvented Green Beans with Orange Vinaigrette – Food network Robin Miller
4 cups leftover cooked green beans
2 shallots, minced
3 TBS orange juice
1 TBS olive oil
1 tsp Dijon mustard
½ tsp onion powder
¼ tsp salt
¼ tsp ground black pepper
Place green beans and shallots in a medium bowl. In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine.
The potatoes were good and it was the first time I’d ever had a potato pancake. Here’s what I learned: the patties should be on the thin side. The oil should be very hot. My first batch were testers for sure. By making them too thick and not letting the oil get hot enough, getting them crispy was a real challenge. When the oil isn’t hot enough whatever you’re frying will soak up the oil big time; lesson learned.
For the second batch I called upon my inner patience and let the oil get hot. I didn’t use a thermometer. I did the sprinkle a couple drops of water in the oil and if it pops enough that you have to run it’s hot test. I also gave the thinner patties a light dusting of flour. The result, crispy potato pancakes. Try it you’ll like it!
Preheat oven to 350°. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. Let cool to room temperature.
5 cups mashed potatoes
1 ¼ cups flour
Salt and pepper to taste
Butter or oil for frying
Put the potatoes, flour, and roasted garlic in a bowl and mix to form a soft dough. You can use a little more flour if it’s not doughy enough to shape into a cake. Taste a tiny bit and add salt if needed (depending on how salty the potatoes were to start). For large cakes, take about 1/3 cup of the mixture and pat into a round about ½ -inch thick. For smaller cakes, use 3 TBS of dough for each cake and pat them a little thinner. Melt a TBS of butter or oil in the bottom of a skillet over medium heat and fry the cakes, 2 or 3 at a time, until golden brown and crisp at the edges, about 3-4 minutes per side. Repeat with the remaining cakes, adding more butter or oil as needed, and serve hot. Makes 8 large pancakes.