Sautéed Quince Apples And Potatoes Recipes

APPLE, POTATO AND ONION HASH

Steps:

• Prick potatoes several times each with a fork and microwave on high for 10 to 12 minutes. Cool potatoes until you can handle them and chop.
• Heat a medium nonstick skillet over medium-high heat with extra-virgin olive oil and butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve.

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

SAUTEED APPLES

Steps:

• Melt butter with 3 tblsps water over moderate-low heat in a large skillet.
• Add salt and sugar and cook apples, covered, for 3-5 minutes, or just until tender.
• Increase heat to moderate and season apples; cook, uncovered, until tender and bottom layer is lightly golden.
• Invert apples onto platter and slide back into skillet to brown other half.

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

SAUTEED POTATOES WITH APPLES

Steps:

• Fill large saucepan with cold water; place potatoes in water as you peel them.
• Bring to a boil over high heat; cook for 15 minutes.
• Remove from pan, drain and let cool; once cooled, cut into pieces and set aside.
• Combine the butter and oil in a large skillet over low heat. Once melted, add scallions and potatoes. Saute' until golden brown (approx 8 min.). Use your spatula to scrape up brown bits from potatoes.
• Add the apples; cover and cook for 2 minutes, shaking the pan constantly to prevent sticking and burning.
• Remove cover and stir, once again scraping the brown bits from the bottom of the pan. Cook for another 5 minutes, until potatoes and apples are tender.
• Add salt, pepper and place into serving bowl.
• Serve with pork chops and sauteed Swiss chard.

PORK PORTERHOUSE WITH SAUTéED QUINCE, APPLES, AND POTATOES

Steps:

• Submerge the pork chops in the brine and refrigerate for 24 hours.
• Light the grill 30 to 40 minutes before cooking, and remove the pork chops from the refrigerator. If they're still wet from the brine, pat them dry with paper towels. Take the quince paste out of the refrigerator and put in a warm spot to soften to a spreadable consistency.
• When the coals are broken down, red, and glowing, brush the pork chops with the olive oil and place them on the grill. Cook them on the first side about 5 minutes, rotating them a couple of times. When they have nice color, turn them over and cook another 4 to 5 minutes, rotating them once or twice. The pork chops should be cooked to just under medium. Peek inside at the bone; they should still be a little pink, and when you press them with your thumb, they should be springy.
• Arrange the hot sautéed quince, apples, and potatoes on a large warm platter. Scatter the dandelion greens over them. Slather the chops with the quince paste, and place them on top.
• Preheat the oven to 400°F.
• Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
• When the potatoes have cooled, peel them. Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board. Cut each half crosswise into four or five wedges.
• While the potatoes are cooking, heat a large sauté pan over high heat for 2 minutes. Swirl in 1 tablespoon olive oil and wait 1 minute. Carefully place the apples in the pan, flat side down. Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper. Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown. Turn the apples over, and continue cooking until they're golden on the second side. They should be tender and cooked through. Transfer them to a plate to cool.
• Repeat this process with the quince. (They will take a little longer to cook.)
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait 1 minute. Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper. Cook the potatoes about 8 minutes, until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves if you're patient.)
• Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt. Cook another 3 to 4 minutes, and then add the apples and quince. Cook a few more minutes, tossing well to combine. Taste for seasoning, and add the parsley.
• Brine the pork chops a day or two before serving. You can roast the potatoes and sauté the apples and quince in advance. Sauté the potatoes right before you grill the pork; you can keep them warm in the oven.

SWEET POTATOES WITH APPLES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

SWEET POTATOES WITH CARAMELIZED APPLES

Steps:

• Heat oven to 425 degrees. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
• Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
• In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.
• In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add to sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over potatoes; set aside.
• In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
• Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.

SWEET POTATOES AND APPLES

Steps:

• Peel sweet potatoes and cut into slices about 1/8-inch thick. Place in pot with water to cover; cover pot and bring to boil. Cook potatoes about 10 minutes, until they are soft.
• Wash and quarter apples; remove core, and slice apples in food processor.
• Place apples, apple cider and dried fruit in pot; cover and cook until apples soften, about 5 minutes.
• When sweet potatoes are cooked, drain them and stir them into apple mixture and continue cooking over low heat until pork is ready. Season with salt, if desired, and serve.