Wednesday, February 7, 2018

Smothered Baked Potato

Today was a cold, ice rainy day.  After two slippery walks with the doggo I realized that the weather was screaming "BAKED POTATO FOR DINNER".  The Vegetable Roux that I am using as a gravy is inspired by a recipe from New Orleans Food by Tom Fitzmorris that he calls Peas in a Roux.  I added some wine, some other veggies in addition to peas and the idea of serving it poured over a hot baked potato just seemed natural.

2 baking potatoes, washed and dried well
Extra Virgin Olive Oil
1/4 cup all purpose flour
Salt & Pepper
8 scallions, sliced
4 oz baby bella mushrooms (about a heaping 1 1/2 cups)
2 carrots, peeled, halved lengthwise and cut into half moon discs
4 tablespoons unsalted butter
1/4 dry white wine
1 cup vegetable stock
1 tablespoon Bragg's Amino Acids
1 teaspoon of Sriracha
  1. Preheat oven to 425 with rack in middle.  Using a fork poke each potato 4 or 5 times (leaving 16 or 20 holes).  Lightly coat the potatoes with olive oil.  Lightly salt the outside of the potatoes and place them on a wire rack that is on an aluminum foil lined baking sheet.
  2. Place the potatoes in the oven and bake for about an hour.
  3. Once the potatoes are done take them out and let them sit for about 10 minutes.
Start the following steps about 10 or 15 minutes before the potatoes come out of the oven.
  1. Melt the butter in a non-stick skillet over medium heat.  Add the flour and make a light roux - making sure to NOT burn the roux by constantly stirring.
  2. Add the 'shrooms, carrots and scallions and lower the heat to medium-low.  Add a pinch of black pepper and two pinches of salt.  Stir every few minutes.
  3. After the 'shrooms about half their volume (about 12 minutes) deglaze the pan with the wine then add the stock, Bragg's and Srirachi.
  4. Stir in the peas and raise the heat slightly until the peas are hot.  Cover and lower heat.
  5. After the potatoes have sat for 10 minutes: Hold each potato with tongs use a fork to make a continuous dotted line lengthwise across the top of the potato.
  6. Place the potato in the tongs so the tongs are holding each "pointed" side of the potato.  Squeeze the tongs and the potato will pop open.
  7. Serve the potatoes smothered with the Vegetable Roux as an accompaniment to a salad, or blackened fish or by itself.

    Note: Not all the gravy will be used.  I find that I need to add another spoonful of gravy about halfway thru eating the potato.
- Add grated cheese before the gravy for a fun twist.

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