Panfried Smashed Potatoes

• 8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano

Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper. 

Serves 4.

VERDICT:  I don't think these are good for you, but they are fantastic and easy.  Keep!

Cowboy Christmas Breakfast

• 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
• 1 (1-lb) package bulk breakfast sausage (not links)
• 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
• 1 garlic clove, chopped
• 2 dozen large eggs
• 1 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large bunch scallions, chopped (1 1/4 cups)
• 1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish. 

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note: Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

VERDICT:  I did make this--a half batch--the night before and let it stand at room temperature while the oven preheated.  It puffed up magnificently and tasted great (albeit not very garlicky), even with soy sausage.  I think you could put just about anything in there and it would be good.  Keep.

Rosy Applesauce

• 4 lbs Golden Delicious apples (about 8), peeled, cored, and cut into 1" pieces
• 1 1/2 cups fresh or thawed frozen cranberries (6oz)
• 1/2 cup sugar
• 1 (3") cinnamon stick

Cook apples, cranberries, sugar and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes.  Discard cinnamon stick.  (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.)  Cool to room temperature or chill before serving.  Can be made 1 week ahead and chilled, covered.

VERDICT:  Very pretty.  I made a half-batch to use up some Haralson apples and the cranberries from Thanksgiving.  Keep for such using-up occasions.

Garlic Bread

• 2 teaspoons finely chopped garlic
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 (15- by 3 1/2-inch) loaf Italian bread

Preheat oven to 350°F.

Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.

Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

Cook's notes: ·Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking.
·For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.

VERDICT: A little more trouble than frozen and not quite as definitively garlicy, but fewer additives and less chemical taste. Keep.