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Yukon Gold Potatoes: Jacques Pepin Style

This is a really simple recipe with a few basic ingredients. Make sure to really brown the potatoes after the stock evaporates. It adds a lot of the flavor. I also added a little ground thyme and dill my boxed stock for extra flavor.

Yukon Gold Potatoes: Jacques Pepin Style

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Rachael Ray's Cinghiale and Rigatoni

2011 is all about Rachael Ray in my house. I've been burned by other cooking magazines and food blogs, but her recipes are always above average and user friendy. This is her faux version of Chingiale - a thick, savory meat sauce made with wild boar and a hint of cloves. It changed lives when I made it over the holidays this year.

Rachael Ray's Cinghiale and Rigatoni

Salt and pepper
1 pound rigatoni pasta or broken curly-edge lasagna noodles
2 tablespoons extra-virgin olive oil
3/4 pound ground pork
3/4 pound ground beef
1 carrot, finely chopped or grated
1 small onion, finely chopped
3 cloves garlic, finely chopped
3 sprigs thyme, stems discarded and leaves finely chopped
1 bay leaf
1 tablespoon unsweetened cocoa powder
2 pinches ground cloves or allspice
1/4 cup tomato paste
1/2 cup dry white wine (eyeball it)
2 cups chicken stock
1/2 cup whole milk
1 cup grated pecorino romano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a dutch oven or heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the pork and beef and cook, stirring, until browned, 10 to 12 minutes. Stir in the carrot, onion, garlic, thyme, bay leaf, cocoa and cloves; season with salt and pepper. Cook, stirring frequently, for 5 minutes. Stir in the tomato paste for 1 minute, then stir in the wine. Stir in the chicken stock and milk, lower the heat and simmer until slightly thickened, about 5 minutes. Discard the bay leaf.

Stir the pasta into the sauce and simmer for 5 minutes longer. Stir in the cheese to coat. Serve the pasta in shallow bowls.