We Provice Recipes

You cannot go wrong with this side or main dish...

Servings: 4
Prep: 5 mins. |
Cook: About 20 mins.

Posted by Sandra

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 large russet potatoes, peeled, and grated
½ onion, finely julienned
1 clove of garlic, minced
Pinch of red pepper flakes
Fine grain kosher salt and freshly ground pepper, to taste
2 tablespoons freshly chopped parsley leaves

METHOD

In a nonstick 10” saute pan, heat the vegetable oil and butter over medium-high heat. Add the onions and saute until translucent, and add garlic and red pepper flakes and saute for 30 seconds.

Meanwhile, grate the potatoes, squeeze excess moisture and add them to a medium bowl, and pour the skillet mixture over the potatoes, then gently toss to combine. Season with kosher salt and ground pepper, to taste, and add the chopped parsley and fold to combine.

Press grated potato mixture into heated nonstick skillet with back of spatula. Let cook undisturbed over medium heat, until crisp on bottom for about 8 to 10 minutes. Gently flip onto a plate, and then slide other side into nonstick skillet to finish cooking undisturbed for another 8 to 10 minutes.

To serve, slide onto a cutting board, and slice into four wedges. – Enjoy!

With sunny-side up eggs...

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Tip: This is excellent with eggs for breakfast, or a nice accompaniment with any meat, poultry, etc.


Note:  During the last 5 minutes, I like to make four indentations, and add one egg into each, then loosely tent skillet with foil -- This way your potatoes and eggs are perfectly cooked all in one skillet (See photo to the right).

A must-have pie crust recipe when baking your favorite fruit, berry, and cream pies, or crisps, and so on...

Prep: 15 mins. |
Chill: 4 hrs.
Bake: 10 - 12 mins.

Posted by Sandra

INGREDIENTS

Yields: (One 10" pie crust)
1-1/4 cups all purpose flour
1 stick unsalted butter, cold and cut into pieces
1/4 teaspoon salt
1/4 cup ice water (more or less, depending on your humidity)

Yields: (Two 10" pie crusts)
2-1/2 cups all-purpose flour
2 sticks butter, cold and cut into pieces
1/2 teaspoon salt
1/2 cup ice water (more or less, depending on your humidity)

METHOD

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

For making one-crust cream pies with fully pre-baked crusts, line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans over foil to weight bottom of crust down while baking.  Bake at 425 degrees for 10 to 12 minutes.  Remove from oven and let cool before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

For making two-crust pies.  Line the bottom of pie plate with one crust, and leave 1/2 inch around outer edge perameter after fitting in place.  Add the fruit, berry, etc. filling.  Brush the outer bottom edge of crust with egg wash (1/2 egg and 1/2 water, beaten) so the top crust adheres to it.  Add the top crust and tuck under edges to seal with bottom crust edge.  Flute the edges by pinching with fingers, or use fork tines.  Brush only inside of top crust with egg wash mixture (not edges), and cut a small hole in the center to form a steam vent, including a few decorative slits surrounding it.  Most all double-crust pies should be placed on a foil-lined baking sheet, and cover edges of crust with foil prior to baking at 450 for 15 minutes.  You should then turn down your oven to 350, and then continue baking for the time allocated per your recipe.

Its Dinner Divas time and once again it was my turn to make dessert.  The theme was Swedish food which is not the easiest to work with but I was able to find a Swedish dessert thanks to Stacey Snacks!  This was easy enough that I was able to make it and not worry too much about it being perfect.  It is a very simple rustic dish that everyone seemed pleased with....even though I forgot to peel the apples! Talk about rustic!  If you ever find yourself with an abundance of apples youve got to give Swedish Apple Pie a try. 



Swedish Apple Pie
Source: Stacey Snacks


Ingredients:

5 medium apples, peeled and sliced
1/2 cup chopped walnuts
1/4 cup sugar (for sprinkling)
2 tsp cinnamon
1/8 tsp. cloves

Topping:

1 cup sugar
1 cup flour
3/4 cup butter (1 and 1/2 sticks)
1 egg


Directions:

Preheat oven to 350F. Butter a 9" pie pan and fill with sliced apples & walnuts.

Mix the 1/4 cup sugar with the cinnamon and cloves. Sprinkle over apples and coat well.

Melt butter and add remaining ingredients (flour, sugar and egg). Pour the batter over apples and spread with a rubber spatula.

Bake for about 45 minutes or until golden.