This is a trio that’s a must for your kitchen

There are certain staples that everyone has in their kitchen pantry. Canned goods and spices top the list, followed usually by pasta and other non to perishable food items that allow us to be creative and fast in the kitchen. Since ancient times, some of those staple items have been potatoes, onions and garlic — the triumvirate of basic cooking and survival.

With these three magical ingredients, you can make anything: a rustic stew, a delicate soup, or an appetizer fit for royalty. Individually these are fine ingredients, but put them together and amazing things can happen.

Potatoes come in every size, shape and texture — from drier Russets to creamy Yukon Golds, from tiny to huge (the largest weighed 18 pounds) and every size in between. In America, potatoes are the second most frequently consumed food after dairy products, and each American eats about 140 pounds of potatoes per year!

The potato has gotten a bad rap due to the popularity of French fries, America’s favorite way to eat potatoes. However, an 8 to ounce potato has about 100 calories and lots of nutrition. The texture and bland flavor make the potato a perfect canvas for the various flavors that onions and garlic can add to the mix.

Onions have been around since time began, and the ancient Egyptians worshipped them and modeled them in gold. Onions are healthful and, though not as popular as potatoes, they are among the most common ingredients in home cooking.

They too come in all shapes, sizes and kinds. The sweetest is the Maui onion, grown in the volcanic soils of Hawaii. It is thought that onions have healing properties, and some research shows that onions help fight asthma and other inflammatory diseases.

Garlic is related to the onion and was also worshipped by the ancient Egyptians, though not eaten by them as they were afraid of the strong flavors. Garlic has many medicinal purposes and was used to treat wounds when no other medicines were available. It has properties that many believe can help ward off certain cancers and can also help thin blood and protect the heart. Many people take garlic supplements for these benefits.

So here is the triumvirate of deliciousness in the kitchen — three staples that store well and can be blended in countless delicious ways for every meal of the day.

Baked Potato Skins or Twice Baked, Stuffed Potatoes with Caramelized Onions, Garlic and Cheese (Dairy)

These are a baked version of the usually fried stuffed skins. Great for appetizers or when stuffed, as side dishes for a fish dinner.

4 large Russet baking potatoes, scrubbed, rubbed with oil and baked until soft

4 large onions, thinly sliced

10 oz. mushrooms, chopped

1 head garlic, roasted

Grated cheese (Cheddar, Smoked Gouda, Gruyere, etc.)

1 bunch scallions, thinly sliced

Extra virgin olive oil

Salt and pepper to taste

Optional: sundried tomatoes, peppers, olives, broccoli or cauliflower

Optional: sour cream, chives, salsa

Bake the potatoes until fork tender. Let cool. Cut in half lengthwise and scoop out the potato, leaving a quarter to inch base. Mash the scooped to out potato.

Preheat the oven to 375 degrees. Cut off the top of the head of garlic co that each garlic clove is a bit exposed. Place in aluminum foil and drizzle the garlic with olive oil and sprinkle with salt. Cover with the foil and roast the packet in the oven for about 40 to 50 minutes. Let cool.

Heat a large skillet and add about a tablespoon of the olive oil. Add the onions and sauté over low heat until caramelized and dark mahogany. Stir often and add a bit more oil if needed to keep the onions from sticking. This may take 30 to 40 minutes, so be patient.

When the onions are done, transfer them to a bowl and, using the same pan, add a bit more oil and the mushrooms. Sauté the mushrooms until they give off their juices. Cook for another minute to reabsorb some of the liquid and then add the roasted garlic cloves to the mushrooms, by squeezing the cloves to extract the softened garlic. Mix with a fork to mash up the cloves and mix well. Add the mushroom and the liquid to the potatoes. Mix well.

Add the shredded cheese, whatever kind and as much as you like, and mix well. Season with salt and pepper. You may add some sour cream and chives to the mix for added flavor.

Stuff the potato skins with the mashed potatoes and top with the caramelized onions. Bake in a 350 to degree oven for about 10 to 15 minutes. Top with sliced scallions and a dollop of sour cream or salsa, if desired. Makes 8 pieces.

Garlic Herb Potato Chips (Pareve)

These are thicker than store bought, not deeply fried and profoundly better! They are a great side dish or a great appetizer. Serve with any dip or even as a base for lox and crème fraiche.

4 Russet baking potatoes, scrubbed and dried

1 Tbsp. salt

1 tsp. pepper

2 to 3 cloves garlic finely minced

1 Tbsp. onion powder

1 tsp. paprika

OPTIONAL: 1/2 tsp. cayenne pepper

Extra virgin olive oil spray

You can peel the potatoes if you like, but I leave the skins on. Cut the potatoes in thin slices crosswise. Each slice should be about 1/16 inch thick. A food processor or mandolin can help with this. Place the slices on paper towels and blot dry. Line a cookie sheet with parchment paper and spray with oil. Place the potato slices on the paper and spray with the olive oil spray.

Mix the spices together, except the minced garlic, and place in a salt shaker. Sprinkle the garlic evenly over the slices and then shake half the spice mixture over the slices. Bake at 350 degrees for about 5 to 10 minutes, until lightly golden. Turn the slices, spray with the oil and sprinkle the remaining spices over the chips. Bake until golden. Let cool and serve with salsa or sour cream. Serves 4 to 8.

Creamy Mashed Potato Casserole with Caramelized Onions (Meat or Pareve)

Everyone loves the comfort of good mashed potatoes which often use cream and tons of butter. These are creamy and delicious without the added fat. The little bit of corn oil adds creaminess and the onions add deliciousness. You can add some sliced shallots to the onions before caramelizing for a twist.

2 to 3 lbs. Yukon Gold potatoes, peeled, cut into chunks

1 to 2 tsp. salt

1 cup chicken or vegetable stock

1 to 2 Tbsp. corn oil

1 head roasted garlic

2 Tbsp. fresh chopped chives

Freshly ground black pepper

2 to 3 lbs. onions, thinly sliced

Canola oil

Preheat the oven to 375 degrees. Trim a large head of garlic so that the ends of each clove are exposed.

Place in a square of foil and drizzle the open cloves with canola oil. Sprinkle with Kosher salt and cover with the ends of the foil. Place the packet in the oven and roast at 375 degrees for about 45 minutes or until the head is soft and golden. Let cool. This can be done a day ahead. When cool, squeeze the softened garlic into a small cup or bowl and reserve.

Peel and thinly slice the onions. Heat a large skillet and add about 2 to 3 tablespoons of canola oil. Add the onions and simmer over low heat until deep golden brown and caramelized. Stir often and add more oil if needed. This may take about 30 to 40 minutes.

Set aside.

Peel the potatoes, cut them into chunks and place in a large pot. Cover with water and bring to a boil over high heat. Reduce heat and simmer until the potatoes are fork tender. Turn off heat.

Place the chicken stock, Corn oil and roasted garlic in a small pan. Bring to a boil and turn off the heat. Whisk to emulsify and break up the garlic cloves.

Mash the potatoes or put through a ricer. Add the hot liquid to the potatoes and whip thoroughly to blend. Add chives and season with salt and pepper to taste.

Coat a glass baking dish with a bit of canola oil and spread the mashed potatoes evenly in the pan. Spoon the onions evenly over the potatoes and bake in a 350 to degree oven for about 10 to 15 minutes. Serves 6 to 10.

Onion and Cheese Galette (Dairy)

A galette is a rustic, free-formed pie that has no top crust, is filled with a filling that holds some shape and is not too juicy. That makes it perfect for this kind of cheesy, oniony treat.

This is lovely for a Sunday Brunch or a light dinner party. Serve thin slices as an appetizer. Pretty and yummy!

FILLING:

2 Spanish onions, sliced thin

2 yellow onions, sliced thin

2 red onions, sliced thin

3 to 4 Tbsp. olive oil

1/3 to 1/2 cup dry white wine

1/2 to 3/4 cup breadcrumbs

1/2 to 1 cup shredded Gruyere, Monterey Jack, Cheddar or any cheese of your choice (including feta or goat cheese)

Salt and pepper to taste

OPTIONAL: 1 tsp. chopped rosemary or other herb like chives, Scallions, oregano, etc.

2 eggs beaten

1/8 cup heavy cream

1/8 cup sour cream

OPTIONAL: 1 Tbsp. Dijon-style mustard

CRUST:

2 cups flour (mixture of white and whole wheat works well)

1 tsp. salt (scant)

1 tsp. sugar (generous)

1-1/2 sticks very cold, unsalted butter, cut into small pieces

1/2 cup ice water

Line a large, rimless baking sheet with parchment and spray the parchment with non-stick baking spray. Set aside.

Preheat the oven to 400 degrees.

FOR THE DOUGH:

Place the flour, salt and sugar in a food processor bowl. Pulse once or twice. Add the butter and pulse until the mixture resembles coarse meal and has a few lumps.

Slowly add the ice water and mix just until the dough sticks together. 4 to 8 pulses. Remove and form into a disc. Cover with plastic wrap and refrigerate for 15 to 30 minutes.

FOR THE FILLING:

Heat a large skillet and add the oil. Add the sliced onions and cook until deep golden brown, 20 to 30 minutes. Add the wine and herbs and cook until the liquid is reduced by at least half, about 10 minutes. Add salt and pepper to taste and set aside.

In a bowl, beat the eggs and reserve 2 to 3 tablespoons in a small bowl. Add the cream and sour cream. Add the optional mustard if desired. Mix in the bread crumbs and cheese. Add HALF the onions and mix well. Let sit for 10 minutes, stirring every few minutes to help the breadcrumbs absorb the liquid.

PUTTING IT TOGETHER:

Roll the dough out on a floured surface until the crust is about 14 inches in diameter. Fold gently in half and then in half again to facilitate easy transport to the prepared baking sheet. (A rimless baking sheet makes it easy to slide the galette onto a serving platter when done.)

Preheat the oven to 400 degrees. Open the dough and mound the onion filling in the center leaving a three-inch border clear. Spread the remaining onions evenly over the filling. Fold up the sides by pleating the dough as you bring it up around the onions. Pinch the edges together to form a closed rim.

The diameter should be about 10 to 12 inches when finished with about a 2 to 3 inch slightly raised edge enclosing the onions.

Brush the dough with the reserved egg and bake for 25 to 35 minutes until golden brown. Serves 6 to 10.

Write: Columnist@TheJewishStar.com