2/14/2021 7:56 pm

Cornell teacher Ms. April Stewart submitted this recipe. She says these potatoes are delicious and her family LOVES when she makes them. They are easy too, and they go well with chicken, beef, pork, lamb, etc. Thanks Ms. April! For more, visit the Cornell Cookbook.

Ingredients:

3 large russet potatoes or 4 medium

4 tbs unsalted butter

2 tbs vegetable oil

1 cup chicken stock

2 cloves garlic crushed

4 sprigs fresh thyme or rosemary or oregano

Kosher salt

Coarsely ground black pepper

Instructions:

1. Preheat oven to 400 degrees F.

2. Heat a large ovenproof skillet over medium-high heat (I use a 12-inch cast iron skillet).

3. Peel the potatoes; cut off the round ends.

4. Slice potatoes into 1-inch thick slices.

5. Pat potatoes dry with a paper towel.

6. Add the oil and 4 tbs of the butter to the hot skillet.

7. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.

8. Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown.

9. Turn the potatoes and remove from the heat.

10. Pour in the chicken stock in the pan. Add the thyme (or rosemary or oregano) and the garlic.

11. Place the skillet in the oven and bake for 30-40 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes.

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2/14/2021 7:45 pm

This recipe was submitted by Cornell Teacher Ms. Joan Wickstrom. Ms. Joanie says, "My daughter is of Ethiopian origin. She and I love Ethiopian food. Traditionally we eat this wot with injera, but it is also tasty with rice. I also enjoy it as a side with my salad." Thank you for sharing, Ms. Joanie! For more, visit the Cornell Cookbook. 

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2/14/2021 7:27 pm

Amalia Thomason, a fourth grader at Cornell, and her mother Cherie submitted this recipe. Amalia reports that her mommy makes lots of desserts and this flan recipe is really yummy. Thank you Cherie and Amalia! For more, visit the Cornell Cookbook. 

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2/14/2021 11:09 am

This recipe and illustration is from Amelia Castro, a kinder student in Ms. Hanna's class. Thank you, Amelia! For more, visit the Cornell Cookbook. 

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