Bangers and mash is a traditional British dish, but of course you’ll also find it in Irish and Scottish cuisine as well. In case you didn’t know, “bangers” are sausages and “mash” is mashed potatoes. Sometimes, the dish is smothered in a rich brown gravy. If you’ve ever ordered this dish in a London pub or seen pictures of it, it’s not the most appetizing plate of food and it tends to be pretty bland. Let’s be honest, it looks like a big pile of…you know.
So at the risk of offending all of my ancestors, I attempted a little Italian-English fusion last night. My concoction appeared on our dinner plates after I spent a half-hour staring at the time-to-shop-again contents of my fridge—smoked mozzarella chicken sausage, a 6-pound bag of Yukon Gold potatoes, and just the essentials in my pantry.
But with a little plating finesse and an Italian twist, you can have a tastier, upscale version of this traditional comfort fare.
Italian Bangers and Mash Continue reading
The dish may sound complicated for your average weeknight dinner, but it’s not. By doctoring up a few ready-to-go ingredients, like frozen corn and microwave potatoes, we’re skipping some of the hard work but not sacrificing flavor. So let’s get to work and get a delicious, healthful meal on the table in under 30 minutes!
Spicy Flounder With Chipotle-Lime Butter
I first had Greek lemon potatoes 3 years ago in a fabulous little Greek restaurant near my old office. I had never thought about pairing lemon with potatoes before, but boy was I missing out on something so comforting and delicious. Ever since, I’ve been trying to recreate the magic of those Greek potatoes at home. My recipe is definitely not as good as the real thing (I don’t know how they do it!), but it’s pretty close. At least, it serves as an elevated side dish to just about any main course.
Greek-Inspired Lemon Potatoes
As I get more comfortable with basic cooking techniques with my go-to ingredients, I sometimes get the burst of courage and inspiration to try something more difficult. This time, inspiration took the form of salmon with beurre blanc (which is French for “omg-I-died-and-went-to-heaven-velvety-awesome white butter sauce”). To even out the challenges of cooking a protein and sauce I’ve never made before, I kept the other parts of this dish simple—virtually foolproof steam-in-the-bag fingerling potatoes and simply dressed green beans. And, to help ensure my salmon would be evenly cooked, I bought same-sized pre-portioned filets from the fish counter and used the foil-packet technique, which I read is good for beginners. The result? A spotless plate, newfound confidence in cooking salmon, and recurring dreams of drinking beurre blanc by the gallon.
Salmon with Beurre Blanc, Haricot Vert, and Ricotta-Mashed Fingerling Potatoes
Many of my recipes are inspired by two questions: (1) I don’t feel like shopping – what’s in the pantry and (2) I want to eat now – what can I cook quickly? This recipe is extremely versatile, lending itself well to whatever you have on hand, and if you follow my time-saving tips, you’ll have a delicious, hearty side dish for breakfast, lunch, or dinner in no time.
Cheesy Skillet Potatoes With Poblano Peppers and Butternut Squash