4 russet potatoes, about 3 pounds 3 tablespoons butter 2 tablespoon olive oil ¼ teaspoon ground nutmeg 1 teaspoon salt ½ teaspoon freshly ground pepper 1 1/3 cups plain Greek yogurt (0% or 2%) 2 tablespoons chopped chives salt and pepper to taste
Heat oven to 350°F. Scrub potatoes, dry and prick skin
with knife in several places. Place potatoes directly on the oven rack. Bake
until soft and cooked through about 40 minutes. Allow potatoes to cool slightly
and peel the skins with a paring knife. Place potatoes in a shallow bowl, and
break into smaller 1 inch pieces using the side of a spoon. Take care not to
mash the potatoes, though a few can be broken into smaller pieces. Set aside.
Meanwhile, in an oven safe pan, heat olive oil and butter.
Once the butter ceases to foam, add potatoes, nutmeg, salt and pepper. Toss
gently but thoroughly so flavors combine, but the potatoes do not completely
Press potato mixture into the skillet to create a “cake” and
let cook on medium high heat until the edges begin to brown, about 15 minutes.
Place pan under broiler until top of cake browns lightly, about 5 minutes.
Meanwhile, in a small bowl, mix yogurt, chives, salt and pepper. Remove pan from oven, cover with platter,
serving side down, and flip to release potato “cake” onto platter. Smooth the
yogurt on top of the potatoes, slice into wedges and serve immediately.
1 rye or whole wheat loaf of bread, cut into 2 ½ inch
slices, 16 slices 2 slices nitrate-free bacon, minced 2 shallots, sliced, about ½ cup 3 ounces sliced mushrooms 2/3 cup Dannon Oikos plain Greek nonfat yogurt (0%) 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper
Heat oven to 350°F. Place bread on baking sheet and cook
until lightly browned, about 10 minutes. Set aside.
Meanwhile, in a large skillet over medium high heat, cook
bacon until crisp and browned about 5 minutes.
Add shallots and cook until softened about 4minutes. Add mushrooms and cook until softened about 3
minutes longer. Add a tablespoon of water if the pan gets to dry at any point
in the cooking. Set aside.
Meanwhile, in a small bowl, combine yogurt, olive oil, salt
and pepper. Spread mixture on top of crostini and top with bacon mixture and
place back on the baking pan. Return to oven to warm the yogurt topping, about
4 minutes. Serve warm.
Thanks so much for watching me over the years. Now, I'd like to ask for even more support! I am in two contests with rather confusing instructions on voting, if you could take the time to like/review my videos, it would be great. Here is the deal:
Contest #1: Recipe Rehab is a Saturday morning show on ABC. Each week chefs like myself "rehab" recipes to make them more healthy. I'm in a contest to appear on the show. Here is how to vote for me.
Visit this video link, http://bit.ly/UushJ1 or click here and simply hit the LIKE thumbs up botton on the bottom of the video. You don't have to watch it, but feel free to, it is Shrimp Scampi and really quite yummy. This one is sime sensitive, voting ends on November 10.
Contest #2:Dannon Oikos Yogurt. I have three videos, an appetizer, a side dish and a dessert. I'm particularly fond of the dessert as I don't have many. All are yummy.Click here or visit: http://www.oikosyogurt.com/greek-yogurt-recipes/blogger-recipes/heather-johnston/ and click the facebook like icon above the video. Thanks!I can win a gift certificate to Williams Sonoma, which is nice, but also bragging rights, which is better. Voting goes until December.
I did three videos for a contest with Dannon Oikos Yogurt, and to win I need "likes" on Facebook. I get a gift certificate to Williams Sonoma, but more importantly I get to say I won and maybe get a nice job somewhere! With benefits. Remember benefits? Anyway, please take a moment and show me some love...I mean "like!"
Click here or visit: http://www.oikosyogurt.com/greek-yogurt-recipes/blogger-recipes/heather-johnston/ and click the facebook like icon above the video. Thanks!
This month in Essence (November 2012) I tested and adapted Thanksgiving recipes from some of the magazine's favorite chefs, including Marcus Samuelsson, Get Em Girls Catering, Miss Robbie from Sweetie Pies, Brown Betty Desserts, and mixologist Jordan Bushell. Great ideas for putting a twist in your Thanksgiving feast!