Browsing Tag

potato

Cauliflower Potato Enchiladas with Chipotle Carrot Sauce

March 25, 2018

These vegetarian cauliflower potato enchiladas are baked with a rich, smoky sauce made with roasted carrots, tomato paste, and chipotle peppers. It’s comfort food with the bonus of plenty of veggies!

Cauliflower Potato Enchiladas with Chipotle Carrot Sauce Recipe | FakeFoodFree.com

 

I’ve passed by them a million times. 

I buy a lot of vegetables there – spinach, Brussels sprouts, kale. But that bag of baby carrots at Costco is huge even for that store. I always knew there would be no way we could finish them before they went bad.

But I was desperate. I needed some carrots and I had zero desire to add another stop to my afternoon. 

So I bought them, and then I told everyone about it on Instagram.

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Rustic Cream of Potato Soup with Lemon and Dill

December 4, 2017
Rustic Cream of Potato Soup with Lemon and Dill Recipe | FakeFoodFree.com

We have lemons this year!

It’s been a while. The dwarf Meyer lemon tree I bought at the farmers market in the Bay almost 5 years ago has been through a lot. Pots on a balcony then in a backyard, mild Bay temps, hot Central Valley temps…

But it’s been in the ground for at least a year now, and it seems happy. If you can define happy by about 40 lemons. 

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Herb and Goat Cheese Red Potato Pierogi

January 27, 2016

Homemade pierogis take time, but they are always worth the effort. In this recipe, each pierogi is filled with fresh herbs, goat cheese and mashed red potatoes. It’s a meal that is complemented by the crisp, herbaceous Sauvignon Blanc I received from Cultivar Wine.


Hi! Just a note. Fake Food Free is now a Substack called Every Corner of the World. I’d love for you to join me there. I also now teach food photography and styling. Learn more about that at LoriRice.com. You can still find all my old recipes right here. 
 
   
Herb and Goat Cheese Red Potato Pierogi Recipe | Fake Food Free
My husband and I have been together for 19 years, and I can’t recall going out to dinner on any Valentine’s Day. 

Despite being a big fan of the holiday, the idea of going out has always been unappealing. The pressure to make it special, being surrounded by loads of other couples, the same food we could get the weekend before for double the price. 

Have I made my case yet?

Instead of all that, I cook. Usually it’s something that takes a bit of work; a favorite food made from scratch.

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Gold Potato and Bacon Croquettes with Jackpot Beer Cheese Sauce

September 16, 2014

Gold Potato and Bacon Croquettes with Jackpot Beer Cheese Sauce | Fake Food Free

The challenge? Come up with a potato recipe that can be classified as Potatoes: Vegas-style! We go to Las Vegas every year so I started thinking of all the words I associate with that sparkly, shiny town.

Gamble – Maybe a little too negative and not something you really want to take with a new recipe.
Strip – As in the street, but it still leaves a little too much to the imagination.
Winner – Maybe.
Jackpot – Now you’re talking.

So I started thinking about what I would consider a jackpot of flavors. You can never (and I mean, never) go wrong with potatoes and bacon. And sharp cheddar, of course. Cheddar then makes me think of beer, as in beer cheese. I tossed around ideas of how to put it all together and finally decided on some crispy, crunchy baked croquettes that resembled playing chips with their disk shape. It has to be gold potatoes, by the way, because there are few cities as golden and shiny as Las Vegas.

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Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe

July 2, 2012

This homemade potato gnocchi with fresh tomato sauce is made with blue and white potatoes for a patriotic 4th of July meal!

Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe | Fake Food Free
 
As I’ve shared before, this year our garden produced an abundance of Adirondack Blue potatoes. I can’t get enough of them! They are such a fun ingredient to experiment with in the kitchen. As you can imagine, with blue potatoes on hand, I thought it appropriate to create some type of patriotic dish for the 4th of July holiday.
 
Yes, I know they look purple, but bear with me here. It has been a long time since I’ve made gnocchi, but that was the first thing that came to mind when I wanted to get creative with the blue potatoes. Paired with the white potatoes my parents brought me from their garden last weekend, and a few surprise tomatoes that arrived in the garden, I had the makings of a red, white and blue creation. Even if the blue potatoes came out a wee bit purple in the end. 
 
Gnocchi is more of a comfort dish; one that doesn’t sound all that appealing in record high temperatures. For that reason, I kept the tomato sauce raw and fresh. The basil gives the dish a refreshing quality that makes it perfectly acceptable for summer.
 
Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe | Fake Food Free
 
 
Blue and White Potato Gnocchi with Fresh Red Tomato Sauce
Makes: 4 to 6 servings
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Fresh Red Tomato Sauce
  1. 4 medium tomatoes, cored and diced
  2. ¼ large white onion, minced
  3. 20 – 30 fresh basil leaves, chopped
  4. 2 teaspoons balsamic vinegar
  5. 2 tablespoons extra virgin olive oil
  6. 1 teaspoon salt
  7. 2 tablespoons freshly grated Parmesan, plus more for garnish
Potato Gnocchi
  1. 1 lb. blue potatoes, baked
  2. 1 lb. white potatoes, baked
  3. 1 cup unbleached all-purpose flour
  4. 1 teaspoon salt
  5. 1 teaspoon dried parsley
  6. Olive oil
Instructions
  1. Fill a large soup pot with water, about ¾ of the way full. Bring to a boil as you make the tomato sauce.
  2. In a bowl, combine the tomato, onion and basil. Add the balsamic vinegar, olive oil, salt and Parmesan. Toss to mix the ingredients and set aside.
  3. Place the flesh of the white potatoes and the blue potatoes in separate medium-sized bowls. Mash the potatoes until smooth and no clumps are present. Often gnocchi calls for sending the potatoes through a potato ricer. I don't have one, so I do my best to mash the potatoes well with a hand-held masher or a fork. If you have a potato ricer, feel free to use it.
  4. Next, add ½ cup flour to each bowl of potatoes. Then add ½ teaspoon of salt to each, and a ½ teaspoon of parsley. First take the blue potato mixture and combine the flour and potato by hand. Once it holds together, turn out onto the counter and knead as you would bread dough, until a smooth ball is formed.
  5. Roll the potato dough into a thin log. You may need to do this in 2 to 3 batches. Use a knife or dough cutter to cut the log into small ¼ inch pieces. You can leave the pieces as they are, or roll them gently with a fork to create ridges. Place the gnocchi on a plate or baking sheet.
  6. Set aside the blue potato gnocchi and repeat the process with the white potato gnocchi.
  7. Prepare a place for the cooked gnocchi by drizzling about 1 tablespoon of olive oil in a medium-sized bowl.
  8. Once the water comes to a boil, sprinkle in some salt, about a 1/2 teaspoon. Add the blue potato gnocchi to the boiling water in 3 separate batches. Allow it to boil until it floats, about 45 to 60 seconds. Remove from the water with a slotted spoon and place it in the bowl with olive oil. Repeat with the remaining blue potato gnocchi and then the white potato gnocchi. Toss the cooked gnocchi gently in the the olive oil.
  9. Divide the gnocchi into 4 to 6 portions. Top with the fresh tomato sauce, and garnish with freshly grated Parmesan.
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Blue and White Potato Gnocchi with Fresh Red Tomato Sauce Recipe | Fake Food Free
 
 
 
 
Happy 4th of July to all my readers in the U.S!
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

Irish Boxty

March 17, 2012

Despite multiple trips to Ireland, I have failed miserably at taking an important culinary opportunity. I’ve read about it, and put it on the agenda, but pudding, scones, and chips always get in the way of Irish Boxty.

Irish Boxty | Fake Food Free | An easy dish to make for St. Patrick's Day!

This week, as I thought about what Irish food to make in celebration of March 17, I found a beautiful Instagram photo by Edible Ireland. Just like that, my plan was made.
 
Boxty is a potato pancake. I know that sounds simple enough, but with the right ingredients it is so flavorful and comforting that you may never turn back to baked potatoes or fries. I hate that I missed the opportunity to try authentic boxty in the past. It prevents me from being sure if I have really nailed a recipe, but that doesn’t stop me from giving it a try anyway.
 
Irish Boxty | Fake Food Free | An easy dish to make for St. Patrick's Day!
 
 We had potato cakes made from leftover mashed potatoes growing up, but now I know – boxty is different. The shredded raw potato mixed with the mashed potatoes gives it texture, and after pan frying there is a crispy, golden edge that is rich with butter flavor. Our version was meat-less, but I have no doubt bacon would make these even better.
 
Irish Boxty | Fake Food Free | An easy dish to make for St. Patrick's Day!

I decided not to adapt the recipe at all other than leaving out the bacon, so you can head over to Edible Ireland for the Boxty with Bacon and Scallions recipe. While you are there, take a look around. It is one my favorite new-to-me blogs in 2012.

Happy St. Patrick’s Day!
 

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Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

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