On Our Honeymoon, I Ate a Lot of Potatoes

With our 12th wedding anniversary right around the corner, I thought I’d look up 12th year wedding gifts. The traditional gifts are silks and linens. Who came up with those? Does that mean I should expect a linen table cloth? Should Jeff expect silk pajamas? I think not.

In fact, after 12 years together, I want to give Jeff something memorable, something unique. So, I was thinking a potato. Not any potato. (What kind of wife do you think I am?) A jacket potato, as they call it in England, or as we Yanks call it, a stuffed potato. Now, before you consider me the most un-romantic person you’ve ever met, read on.

Our honeymoon had an inauspicious start. Our scheduled non-stop flight from Boston to London was cancelled due to thunderstorms, and consequently our luggage was “misplaced” (the Brits’ genteel word for “lost”). In part due to a choppy ride and part due to just-married-bliss, we did not sleep on the flight over and landed in London late and red-eyed.

When we arrived, we discovered that our inn was just as we anticipated: a Victorian brownstone on a tree lined, thoroughly British street. There was even a consummate Brit, heels clicking on the pavement, with his walking stick swinging in one hand and the Sunday Times in the other.

The woman at the inn greeted us warmly then asked for our name. After Jeff told her, she looked at him, then at me, then back at him and back to me. She said, “Uncanny how much you two look alike. Are you brother and sister?”

Brother and sister?! We weren’t even married for 24 hours and someone thought we were siblings! When she realized her error, she was terribly embarrassed, and tried (unsuccessfully) to backtrack, with things like, “Well, that’s a terrible image to have on your honeymoon.” Sometimes silence is the best antidote.

When Jeff and I were alone later, I asked him if he thought there could be anything worse than on your first day as a married couple being told you look like brother and sister. He said, “Yeah. Being told you look like father and daughter.” True.

Despite an unfavorable start, our honeymoon was grand. London in June is spectacular—the weather is glorious, the arts are thriving, and the food… well let me say this about the food. This was 1995 (pre-Jamie Oliver), and as a finicky vegetarian, whose palate was much less developed than it is now, I ate a lot of scones and jacket potatoes.

Jacket potatoes are traditional British fare: baked potatoes with a “jacket” on top. The jacket can be any number of edible toppings like simple beans and cheese or fancier prawns. While Jeff enjoyed the full range of British fare, I became well-acquainted with jacket potatoes. After two weeks of them, I was put-off potatoes for some time.

We were just reminiscing about this the other day, and as one word led to another, I decided to make a jacket potato (my first one in 12 years). I came up with two versions: olives, sun-dried tomatoes, pine nuts, and feta and another with a creamy artichoke, rosemary, and parmesan sauce. They were really quite good, but I don’t recommend eating them 14 days straight.

I used Idaho potatoes (a type of russet potato) because they are high in starch and low in moisture, which is preferable for baked potatoes. For more on potatoes, check out the British Potato Council where you can learn everything there is to know about buying, preparing, and eating 'em.

I am submitting this post to the delightful Jeanne of Cook Sister! who is hosting this month’s WTSIM stuffed fruit or vegetable. Though the Mediterranean jacket potato is my official "stuffed" entry, I'll consider the creamy artichoke potato recipe a bonus.

By the way, the "modern" gift for 12th anniversaries is pearls. I think I'll stick with potatoes since pearls really aren't Jeff's taste.

Mediterranean Jacket Potatoes
Makes 4 servings.
Print recipe only here.

4 (10-12 ounce) Idaho potatoes, scrubbed

½ cup mixed cured olives, such as Kalamata and Cerignola, sliced
½ cup sun-dried tomatoes, thinly sliced (dry-packed or oil-soaked)
1 Tbsp each of fresh rosemary, thyme, parsley, and oregano
1/8 cup extra virgin olive oil
A few shakes of crushed red pepper
Pinch of salt
6 ounces feta cheese, crumbled
2 Tbsp pine nuts, toasted

Preheat the oven to 400. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!

For the “jacket,” in a small bowl, toss together the olives, sun-dried tomatoes, herbs, olive oil, crushed red pepper, and salt. Note: If you’re using dry-packed sun-dried tomatoes, then allow them to rest in warm water for 5 minutes before slicing.

To toast the pinenuts, place in a dry skillet over medium heat for about 1 minute or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

Once potatoes are cooked, simply top each one with ¼ of the olive mixture. Sprinkle with feta cheese and toasted pine nuts before serving.

Jacket Potatoes with a Rosemary-Artichoke Cream Sauce
Makes 4 servings.
Print recipe only here.

4 (10-12 ounce) Idaho potatoes, scrubbed

4-5 baby artichokes, outer leaves removed, quartered or ½ of a (14-oz) can of artichoke hearts
1 Tbsp butter
1 cup milk
1 Tbsp flour
1/4 cup grated Parmesan cheese
1-2 Tbsp fresh rosemary, finely chopped
Salt and pepper, to taste

Preheat the oven to 400. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!

If you’re using fresh baby artichokes, then drop the cleaned, quartered artichokes in boiling water for 3 minutes and drain. For canned artichokes, do not boil.

In a small skillet over medium heat, melt butter, then add the boiled or canned artichokes, stirring occasionally, about 2-3 minutes. Add milk and flour, and stir until sauce thickens and begins to bubble, 3-5 minutes. Remove from heat; cool partially. Pour sauce into a blender; blend until smooth and creamy. Return to skillet over low heat. Add the grated Parmesan, rosemary, and salt and pepper; heat through another 3-5 minutes.

Once potatoes are cooked, simply top each one with ¼ of the sauce. Sprinkle with additional chopped rosemary and grated cheese if desired.




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“It's Fri—taaa—taa!”

Every Friday after school, my mom and I delivered groceries to my grandmother in her little apartment. (More about her here). We arrived at her front door, arms heavy with Stop n' Shop bags, and would ring the bell with a free elbow. Invariably, I would complain about how long it was taking her. (I swear, it took her 5 minutes to walk the 10 feet from her recliner to the front door). And invariably, we would hear her voice from within, “Aspette! Aspette!” (Wait! Wait!). With my arms completely numb by this point, she would finally let us in and exclaim: “Oooohh, I’m so glad you came! I just made a nice fri—taaa—taa. You’ll have some.” She said it every time as if she didn’t expect us.

Though we ate frittata often at home, I associate it most with Spring and with Nan; Fridays during Lent we would abstain from meat, so she always made a simple vegetable frittata, which was waiting for us when we arrived.

On a typical New England March day (rainy and raw), we couldn’t wait to get inside her toasty warm apartment where the thermostat was always set at 78 degrees. Her cramped apartment exuded comfort: as a girl, I loved the way every nook and cranny was filled with furniture and heirlooms and the way the smell of baked goods and coffee filled the rooms. It was so quiet that I would just sit crouched on her sofa in the few beams of light from the late afternoon sun and listen to the ticking of her grandfather clock. After filling ourselves on frittata, my grandmother (and oftentimes my mother and I!) would fall asleep.

Frittata is really nothing more than eggs with vegetables, cheeses, or meats cooked into it. Yet, made the right way, it is oh-so-satisfying. Of the countless delicious meals my grandmother made, my mother still says her frittatas were the best. They were always simple: potato and onion, sausage and pepper, or spinach and Parmesan. Invariably, we would ask her: “But Nan, what do you do? Nobody makes frittata like you.” To which she would shrug her shoulders, throw her hand in the air, and reply,“What? What do I do? It’s frittata,” then smile to herself. She loved the compliment, and we knew it.

Nan’s Potato, Pepper, and Onion Frittata
Print recipe only here.

1-2 tsp olive oil
1 small potato, diced
1 small onion or shallot
1/2 red bell pepper, thinly sliced
5 eggs (Egg Beaters or whites only are also fine)
A handful of fresh basil, thinly sliced
A handful of fresh parsley, chopped
½ cup grated Parmesan cheese
A few shakes of crushed red pepper
A few dashes of salt

Over medium-low heat, add olive oil to an 8-inch non-stick skillet; and potatoes and sauté until golden brown, about 5-7 min. Add onions; cook another 2-3 minutes. Add red bell pepper strips; cook another 2-3 minutes.

Meanwhile, beat the eggs in a small bowl; add fresh basil, parsley, cheese, salt, and red pepper. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side as it begins to cook to ensure that it cooks evenly. Do this until the eggs start to solidify and a crust begins to form around the edges. This takes about 5-8 minutes. Give the pan handle a jiggle, and when the eggs appear set, remove the pan from the stovetop and place under the broiler. Broil for 3-4 minutes, until the top begins to puff up and turn a golden brown. Keep a close eye on it so it doesn’t burn. Once nicely browned, let cool for a couple of minutes before slicing. Serve hot or at room temperature. Makes 2 large or 4 small servings.

Leftovers? Try a Frittata Sandwich

Since no one left Nan's house without food (ever), we would often eat frittata for lunch the next day. Mom would put it on toasted Italian bread with a little bit of homemade tomato sauce ("gravy" for the RI readers) and melted mozzarella. It's one of Jeff's favorites.

I am submitting this post to the Ellie of Kitchen Wench who is hosting a lovely once-off event: Nostalgia Tastes Bittersweet. Also, for another springtime frittata recipe, check out Toni's asparagus frittata at Daily Bread Journal.

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Patriots' Potato Pizza

Like most Italian families, my mom did the cooking, my dad did the eating. There were however certain culinary “events” that my dad performed with gusto such as pickling, canning, and making homemade pasta. For a period in the mid-90’s, he started making pizzas, really good pizzas. One Sunday, most likely during a Patriots game, he came up with the idea for potato pizza. It was a hit then and continues to score touchdowns with everyone who eats it.

By the way, the Patriots beat San Diego today. I have mixed emotions. Growing up in Rhode Island, it was mandatory to root for the Patriots. Plus my Dad would’ve grounded me if I didn’t. Yet, Jeff and I have become Chargers’ fans and would have liked to see them win today. Actually, we’re already over it. This seems to be the way things are here in Southern California; when a professional sports team loses, it’s like, “So, you wanna go to the beach now?” Not so in New England. Take when the Red Sox lost to the Mets in ’86 for example. Jeff's family barely spoke for a week; there were no words for their grief. So, it’s probably a good thing that the Patriots won.

Having gotten completely frustrated with San Diego’s abysmal performance today, Jeff and I took a walk after the game. When we returned home, the answering machine was flashing “1 new message.” We hit play and heard my dad's voice: “What’s the matter Doc, you taking some aspirin for your headache after that great New England win over your unbeatable Chargers?” Did I also mention that New England fans rarely gloat?

Since Dad was on my mind today, I thought I’d make his potato pizza (the next best thing to watching the game with him). I used blue and white potatoes because I think it makes the pizza more visually appealing. Of course, I just realized that blue and white are the Patriots’ colors. Hmmm, maybe I subconsciously wanted them to win after all.


DAD’S POTATO PIZZA

Print this recipe here.

1 pound pizza dough
2 teaspoons olive oil, divided
1 shallot, sliced
¼ cup shredded part-skim milk mozzarella cheese
2 small potatoes of your choice, preferably a firmer variety
¼ cup crumbled gorgonzola or blue cheese
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste

Wash potatoes and pat dry. Microwave the whole potatoes for 2-3 minutes until soft enough to handle but firm enough to cut so they won’t crumble. Cut into ¼ inch-thick slices.

Heat half the olive oil in a skillet over medium heat; add shallots; cook 4-5 minutes until slightly browned.

Preheat oven (see temps below). Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper (if using a stone) or to a parchment lined baking sheet. Brush dough lightly with remaining olive oil. Place a thin layer of shredded mozzarella on the dough, then arrange potato slices on top. Season well with salt and pepper. Add crumbled gorgonzola or blue cheese, and lightly press it down with your hands.

For a pizza stone, bake at 500 degree for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.

For a baking sheet, bake at 450 for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Let it cool for a couple of minutes before slicing.

Before serving, sprinkle pizza slices with chopped fresh rosemary and a bit more fresh ground black pepper.

TIP: Boiling the potatoes makes them too moist which leads to a soggy crust. Ugh. Microwaving or baking them are better bets. Also, adding the fresh rosemary after removing the pizza from the oven helps to maintain its color and flavor.

You might also like:
Homemade Barbecue Pizza
Broccoli and Sundried Tomato Calzone
Grilled Lobster
Grilled Lamb Sandwich
Risotto
Sunday Supper - Pasta with Meatballs and Sausage

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