Duck Fat Fries!

January 14th, 2011 § 0 comments § permalink

Serves 4


4 russet potatoes, peeled and sliced into ¼ inch thick rounds
1-2 cups duck fat


Rinse the potato slices in cold water to remove the surface starch. Drain well and pat dry with cotton kitchen towels.

Heat ½ inch of duck fat in a wide sauté pan over medium heat until very hot but not smoking. Fry the potato slices in a single layer, in batches, until golden brown and crisp on each side. Transfer to a serving dish and sprinkle with salt.

© Recipe Property of Peter Berley

Spicy Italian Sausage Baked with Tomatoes & Potatoes

December 6th, 2010 § 0 comments § permalink

Serves 6 (makes 6-9 sausages)


For the Sausage

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, slab bacon, or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings of your choice

For the Baked Sausage Dish

6-9 spicy Italian sausage
2 medium sized green peppers, seeds and pit removed, cut into long strips
2 medium russet potatoes, cut into wedges
1 can (28-ounces) crushed tomatoes
½ cup fresh parsley, chopped
1 tablespoon salt


For the Sausages

Mix all ingredients in a large bowl very well, and refrigerate for about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the ened of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until your are ready. Turn the mahcine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (or lose it).

For Baked Sausage Dish

Preheat oven to 350°F.

In a large bowl, mix together all ingredients. Place in an oven proff baking dish with a lid, and bake for about 1 hour or until potatoes are soft.

Sweet Potato Gnocchi with Brown Butter and Sage

November 19th, 2010 § 0 comments § permalink

Serves 8


2 (1¼ lbs) russet potatoes
1 (¾-lb) sweet potato
1 large egg
½ teaspoon nutmeg, freshly grated
Freshly ground pepper
â…“ cup grated Parmigiano-Reggiano plus more for serving
1½ to 2 cups all-purpose flour plus more for dusting
½ stick unsalted butter
1 cup sage leaves (from 1 bunch)


Preheat oven to 450°F. Pierce russet and sweet potatoes in several places with a fork, and then bake until just tender, 45 minutes to 1 hour. Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely. Lightly flour 2 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 tsp salt, and pepper in a small bowl.

Gather potatoes into a mound in sheet pan, and form a well in center. Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1½ cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour. Cut dough into 6 pieces. Form 1 piece of dough into a ½-inch-thick rope on a lightly floured surface. Cut rope into ½-inch pieces. Gently roll each piece into a ball and lightly dust with fl our. Repeat with remaining 5 pieces of dough. Transfer gnocchi as formed to baking sheets.

Bring large pot of water to boil; add salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet.

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Add chopped. Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Repeat with remaining sage butter and gnocchi.
Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

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