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Archive for July 19, 2013

RECIPE: Pesto Parmesan Potato Stacks

If you followed yesterday’s tip and made pesto, here’s a fun recipe that works for everyday or company.

Pesto Parmesan Potato Stacks, a fun side dish from, simply tosses thinly sliced potato rounds in a bowl with Parmesan and pesto. You stack them in a muffin tin, bake and voilà! The Parmesan melts into the potatoes: Delicious!

Kids can help with the stacking and they’ll love peeling apart the layers while eating the delicious results. Alternatively, you can vary the flavors, layering the potatoes with everything from garlic and olive oil to mozzarella and marinara (see recipes below).

Prep time 5 minutes, cook time 25 minutes.


Ingredients For 6 Servings


Stack and bake for a fun side dish. Photo courtesy


  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 1/2 cup shredded Parmesan cheese
  • 3 tablespoons pesto
  • 1/4 teaspoon fresh-ground pepper
  • 1/2 teaspoon sea salt

    1. PREHEAT oven to 400°F; spray muffin tin with nonstick cooking spray. Peel the potatoes if desired, and thinly slice them by hand or with a mandolin or food processor fitted with slicer blade, discarding rounded ends.

    2 PLACE the potatoes in mixing bowl; add remaining ingredients and mix well with a spoon, separating the potato slices so that all are evenly coated with the mixture. Add salt and pepper to taste.

    3. STACK slices in the prepared muffin tin until they reach the top of the cup, beginning with smaller potato pieces at the bottom. Scrape the bowl to remove all remaining cheese mixture and spoon over potatoes.

    4. BAKE for 25 minutes or until potatoes are tender when pierced with a sharp knife.


    Yukon Gold potatoes are a favorite of chefs. Photo courtesy




  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves (2 teaspoons) garlic, minced
  • 1/4 teaspoon fresh-ground pepper
  • 1/2 teaspoon sea salt
    Follow the preparation instructions above.




  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup prepared marinara sauce
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt
    Follow the preparation instructions above.

    Yukon Golds are “gourmet potatoes” that have become a favorite of chefs for their delicious, buttery-rich flavor. They get their name from their golden skin and yellow flesh.

    The variety was developed at the Ontario Agriculture College at the University of Guelph, Canada, in the 1960s. That’s not exactly near the Yukon territory (which is on the other side of the country, abutting Alaska), but the developers did strike gold!


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    TOP PICK OF THE WEEK: Spoonable Caramel Sauce

    What‘s the first thing you think of when you hear the words “caramel sauce?”

    If you’re like most people, you’d say “ice cream” or “sundae.”

    But beyond an ice cream topping, caramel is a pretty universal dessert sauce.

  • Dip fresh fruit in it—a caramel fondue
  • Drizzle it over baked apples, sautéed bananas or poached pears
  • Shake it up with popcorn for delicious caramel corn
  • Use it as a topping for brownies, cheesecake, chocolate cake, crêpes, pound cake or pudding
  • Drizzle it over apple pie
  • Make caramel-swirl brownies or semifreddo
  • Add it to s’mores or spread onto shortbread for a gourmet twist
  • Eat it right from the jar
    Have other suggestions? Let us know.


    A classic: brownie sundae with caramel sauce. Photo courtesy Sugardaddy’s Sumptuous Sweeties.


    How would you use this luscious caramel,
    made in six different flavors? Photo courtesy
    Chef June Pagan | Spoonable.



    Our Top Pick Of The Week is Spoonable Caramel, an artisan producer in Brooklyn, New York, that makes luscious, buttery caramel sauce in six flavors:

  • Brooklyn Butterscotch (an old-fashioned style made with molasses)
  • Chewy Sesame Caramel
  • Flowery Lavender Caramel
  • Peppered Orange Caramel
  • Salty Caramel
  • Spicy Chili Caramel
    They’ll be a hit at home and a memorable gift.

    Read the full review.


    Check out the different types of dessert sauces in our Dessert Sauce Glossary.

    Find more of our favorite gourmet dessert sauces.


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    RECIPE: Tuna Sashimi Hors d’Oeuvre

    Maguro tuna with “seasoned avocado sauce”:
    guacamole. Photo courtesy Ippudo | New


    Whenever we visit Ippudo—a creative Japanese ramen chain with luscious ramen soups and so much more—we’re inspired to adapt some of the recipes at home.

    This one is very easy and for hot summer days; it requires no cooking. Fresh tuna is marinated lightly and served with “seasoned avocado sauce,” i.e., guacamole.



  • Raw tuna filet
  • Vinaigrette: 3 parts olive oil, 1 part wine vinegar (ideally rice wine vinegar), salt and pepper to taste
  • Guacamole
  • Cilantro or parsley
  • Tostitos Scoops chips or substitute
  • Preparation

    1. CUT tuna into a small dice and marinate in vinaigrette for 20 minutes or longer. Drain well and fill Tostitos Scoops.

    2. TOP with guacamole, garnish with fresh herbs. Serve immediately. Delicious with beer, wine or iced tea.

    TIP: Instead of preparing extra “scoops” to refill the tray, wait until you need them to fill the Scoops. Otherwise, they may lose their crunch.


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