Scrub the potatoes clean and roast until they are fork tender. Cool them rapidly by plunging them in ice water. Change the water, and repeat, until the potatoes are cool.
Shred the potatoes on the large holes of a box grater. You can peel them first; I didn’t.
Place the other ingredients into the bowl with the grated potatoes and use a fork to fully combine everything.
Line a baking sheet with parchment paper and rub it with a layer of olive oil.
Preheat oven to 425° F.
Using about a teaspoon of the potato mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
Bake about 35 to 40 minutes, turning once about 20 minutes into the cooking time.
Brown, Arborio, short white, basmati, instant and more! Whichever you prefer (or whichever your recipe calls for), here’s 58 ways to cook it up. Why eat rice? Besides the fact that rice has been a staple food for generations of people across the globe, it’s cheap, and, if you use a rice cooker, it’s convenient (just add water and walk away), and if you prefer instant rice, well, it’s ready in an instant! How do you like your rice?
Who says fried rice needs meat? If you think it does, try adding in a meat substitute, but first, try one of these five vegetarian fried-rice recipes, including Thai-style, Chinese fried rice, a South American fried rice, cashew fried rice and spinach fried rice (you know I love getting those greens in!).
Nearly every savory Italian recipe starts with the dynamism of garlic and onion. Whether you are slicing onions thin to caramelize them for a pizza or peeling a whole garlic clove to add a touch of flavor to crunchy toasted crostini, this powerhouse produce combo enlivens cuisine from all regions of Italy.
Whether you are an avid cook or a weekend kitchen warrior, you know that they are not the easiest things to work with. Here are five tips for making sure your cooking with garlic and onion is successful and tear free.
1
Does cooking with onion and garlic leave your hands or cutting board a little odoriferous for days? By rubbing your hands and work surface with a fresh lemon cut in half, you will naturally disinfect whatever the vegetables have touched and eliminate the smell. For a bonus, cut the used lemon into small pieces and pulse in your garbage disposal for a burst of citrusy-fresh blades.
2
What causes the dreaded tearing up we experience while cutting vegetables in the onion family, known as alliums? They emit a sulfur product called a lacrimator that escapes into the air when we chop an onion and then breaks down into sulfuric acid, an irritant that stimulates your eye to release tears to flush out the foreign substance. The best way to prevent tearing up is to rinse cut onions, leeks or shallots in cold water, or let them sit in chilled water, for a full 30 to 60 minutes before cutting.
3
The water method works for more than just keeping oniony tears at bay. If you are adding onions to a recipe in which they will be eaten raw, let the chopped onions soak in water for roughly an hour and a half. This will reduce their bitterness. (If you don’t have that much time, a hearty rinse in a sieve under cold water will help.)
4
When sautéing garlic and onion together, the garlic will always cook first. To prevent undue browning (which makes onions taste sweeter but makes garlic bitter and harsh), start your sautéing in a cold pan with a little olive oil and butter combined. The oil-butter mixture keeps the butter from burning, and the slow increase in the pan’s heat will balance the difference between the two vegetables’ cook times.
5
If you love serving garlicky food but fear the after-burn on your breath, try eating an apple. A component in garlic stays active in the digestive system a full 6 to 18 hours after eating, which is when it peaks in our mouths; but the same enzymes that cause fruit to brown will counteract the potent garlic and keep it from sneaking back into your breath.
1 bunch green onions
1 Tbsp. Bertolli® Classico™ Olive Oil
Salt and fresh ground black pepper
3/4 lb. red snapper, cut into 2 (6-ounce) pieces
Bertolli® Extra Light™ Tasting Olive Oil
1/4 cantaloupe, cut with melon baller
1/4 cup crumbled feta cheese
1 to 2 Tbsp. white balsamic vinegar
Bertolli® Extra Virgin Olive Oil
Directions:
Brush onions with 1 tablespoon Bertolli Classico Olive Oil; season with salt and fresh ground black pepper. Preheat grill or grill pan.
Brush green onions with additional Bertolli Classico Olive Oil and grill until tender, slightly brown and caramelized, approx. 5 to 10 minutes.
Season fish with salt and fresh ground black pepper on both sides. Heat 2 tablespoons Bertolli Extra Light Tasting Olive Oil in 12-inch skillet over high heat and cook skin-side down, approx. 4 minutes, pressing lightly with spatula to crisp the skin. Turn and cook 4 minutes or until snapper flakes with fork and is nicely browned on both sides. Let rest.
Combine melon balls with crumbled feta. Season with a touch of salt, fresh ground black pepper and white balsamic vinegar to taste; set aside.
Plate grilled onions, place snapper on top and finish with melon salad. Season with fresh ground black pepper to taste, drizzle with Bertolli Extra Virgin Olive Oil and serve.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.
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