Posts tagged ‘potatoes’

October 30, 2011

Crispy Potatoes

Crispy potatoes are simple and delicious.  They’re made in the oven, but the serious amount of oil involved takes these far away from the semi-healthy category of oven fries (and into a category of incredibly delicious).

I started with 2 medium-sized red potatoes, 2 shallots, and 4 cloves of garlic.

garlic clove on wooden cutting board, partly peeled

 

 

 

 

 

 

 

 

Shallot sliced thinly, resting on cutting board with knife

 

 

 

 

 

 

 

Pour some olive oil into the pan and place the thinly-sliced potatoes into a single layer.  Wait about 5 minutes before putting in the oven – this allows the oil to soak into the potatoes a bit more.

 

 

 

 

 

 

 

Baking time was about 40 minutes in a 375 degree oven, stirring frequently.

 

 

 

 

 

 

 

Scrambled eggs and chipotle sauce are welcome additions.  Plain old hot sauce is great on these potatoes, as is nearly any sauce you might enjoy dipping french fries into (honey mustard, ketchup and mayo, etc.).

October 2, 2011

Sweet Potato and Leek Bake

For this wonderful and satifyingly fall-like dish, you really need very little work, although lots of time.

2-4 sweet potatoes (about 1 1/2 lbs)
2 fingerling potatoes
3 leeks, white-light green parts only
1 mid-small onion
3/4 of a head of garlic
4 tablespoons butter (it’s worth it)
2 tablespoons olive oil
1/4 cup milk
1/8 cup white wine
Goat cheese
Thyme, oregano, nutmeg, salt & pepper

1. Melt the butter in a dutch oven.  A dutch oven is a oven-safe covered pan.

2. Chop the potatoes and onion into 1 inch cubes, mince the garlic, and slice the leeks first in half lengthwise and then into 2 1/2 inch strips.

3. Toss all of the vegetables in with the melted butter, add olive oil, and mix to combine.

4. Season with a healthy about of dried thyme and oregano.  Add a pinch of nutmeg.

5. Again, stir to combine.

6. Pour the milk and wine over the mixture and roast, covered, at 350 for 45 – hour, or until the potatoes are soft to a fork.  Stir every 15 minutes. About 15 minutes before the potatoes are done, toss 1/4 cup of soft goat cheese over the whole mixture.

7.  Eat immediately.  Optional: top with cheddar cheese instead of goat cheese.

May 22, 2011

A Delicious Meal of Potatoes and Righteousness

Potatoes:

  • 5-6 potatoes, in very thin slices
  • 3 mushrooms, chopped small
  • chives, finely cut
  • ramps, finely sliced
  • green garlic, minced
  • shallot, minced
  • Parmesan cheese
  • olive oil
  • salt & pepper
  • drizzle of heavy cream
  • 2 tablespoons butter

  1. Cook the ramps, mushrooms, garlic, shallot, chives, nutmeg, salt and pepper in olive oil and set aside.
  2. Peel and boil the potatoes until mostly cooked, then julienne them.
  3. Layer the potatoes and the mushroom herb mixture in a Dutch oven and top with butter and Parmesan.
  4. Bake covered at 350 for 45 minutes
  5. Serve with delicious righteous kale recipe from The Closet Dweller’s Reign, except without the pasta.
April 5, 2011

Potato Dill Soup: A Photo Memoir

Chop 1 shallot.

 

Finely chop 5-6 small carrots. Ours are mostly yellow carrots-hence the color.

Cut one head of garlic into medium chunks.

Cook the shallot, carrots, and garlic in three tablespoons of butter until the shallots start to soften.

Meanwhile, chop 5-6 medium potatoes into small chunks.

Once the shallots are starting to soften, add the potatoes and stir until everything is coated in butter. Cook for 4-5 minutes.

Add 6 cups of veggie stock and a healthy smattering of dried parsley and thyme. Cook until the potatoes are soft.

 

Add 1 cup milk

 

and about three tablespoons fresh dill. We froze fresh dill last fall and it has been a life-saver-just wash, dry, and chop it, then pop the dill in a freezer bag and you are good to go.

 

Now you add the dumplings. We'll post this recipe later, but here's what you do now: make the dumpling/biscuits into balls about an inch in diameter and drop them into the soup so that none are touching. Sprinkle a little more dill on top.

 

Cover your soup pot and put the whole thing in the oven. Bake at 425 for 15-20 minutes.

 

You have awesome, delicious, potato dill soup with yummy dumplings. Eat with or without cheese.

March 22, 2011

Portobello-Layered Mashed Potatoes

Whilst constructing a futon (care of our closet-dweller’s generous aunt), we also made this wonderful supper: Portobello-Layered Mashed Potatoes. This recipe was distributed by the folks who run our local farmers’ market and originally written by www.cookinglight.com.

Ingredients:

6 medium German butterball potatoes (or Yukon Golds – but baking potatoes will work, too)
¾ cup milk
At least 1 teaspoon salt
¼ tsp ground nutmeg
1 ½ tablespoons butter
4 shallots (or 2 onions)
5-6 garlic cloves, minced
About 6 portobello mushrooms (appx 3 cups), chopped
2 tablespoons dried basil
At least 1 tablespoon olive oil
¼ cup grated fresh Parmesan cheese
½ teaspoon paprika
A sprinkling of fresh (frozen) parsley

 

 

 

 

 

 

 

 

Directions:

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain, reserving 1/2 cup cooking liquid. Mash the potatoes with a fork – keep some texture. Add reserved cooking liquid, milk, 3/4 teaspoon salt, nutmeg, and 1/8 teaspoon pepper, and stir it around until just mixed.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and basil.

Preheat oven to 375°.

Spread one-third of potato mixture in bottom of an 8-inch square baking dish or 2-quart casserole dish coated with olive oil. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture. Sprinkle top with cheese and paprika; drizzle with oil. Bake at 375° for 25 minutes.

We found that it needed extra salt and pepper, along with a bit of butter stirred into our individual portions.

March 14, 2011

Winter Soup

Here’s a yummy and filling soup.  It’s a good recipe for this time of year: it uses most any veggie you can get locally, and it has plenty of room for variation.  It’s so nice, after all the work of the summer, to have kale in the soup.  It’s a tasty reminder of why freezing food in the summer is worth.  While spring may be only a week away, it could be May or later before we get much more variety in our veggies and the garlic supply is dwindling.

But, all of that said, I feel optimistic for the next few months.  In the last two weeks we’ve really begun to feel a change.  Certainly the days are noticeably longer now than they were a month ago, and the temperatures are rising to the mid-twenties and thirties, even giving us occasional days in the forties and fifties. But most of all there is the feeling of spring returning.  The hillsides are turning red with buds on trees and there are sap lines out for maple syrup.  Everything feels a little lighter, a little easier than it did in the darkest part of the winter.

And our supply of veggies remains good.  Despite growing some legs, the potatoes are holding up well.  We’ve started buying diced tomatoes but we haven’t yet broken down and bought non-local fresh produce.  It feels good to remember what food belongs to which season.  It marks the calendar, fills out the details of these days.  How good that will feel when the garlic finally runs out is up for debate however.  In the meantime, we still have frozen pesto and a few jars of homemade tomato sauce, as well as corn, peppers, kale, broccoli, and parsley in the freezer.

Now, enough rambling.  A recipe for an easy root-veggie soup:

1 sweet potato

3 leeks

1 onion

1 head of garlic, roughly chopped

4 potatoes

six small carrots

1 bunch of kale (we used frozen kale)

mixed veggie stock

dried parsley and basil

  1. Chop all of the veggies and put everything except the garlic and the kale in a pot with a tablespoon of butter.  Cook lightly for ten-fifteen minutes then add six-eight cups of liquid.
  2. Simmer until the potatoes begin to soften, then add the roughly chopped garlic.
  3. Season with dried parsley and basil.
  4. Finally, about ten minute before serving, add the frozen kale and mix it in.
  5. Eat!  Very good with cheddar slivers on top.

February 15, 2011

Potato-Leek Soup

5 leeks, cut into thing rounds most of the way up until the green part becomes too tough

8 smallish potatoes, cut into small pieces (we used 1 blue potato, 2 red potatoes, 1 fingerling potato, and 4 German Butterball potatoes)

A small head of garlic, minced

2 small onions, chopped fairly small

1  carrot, grated

Generous pinch of tarragon

1 teaspoon garlic powder,

Just under a teaspoon dry mustard

salt & pepper

Frozen parsley

 

  1. Put all the vegetables in a soup pot with a light coating of oil and about an inch of broth and cook until the onions start to soften.  Add salt and pepper.
  2. Add 6 cups of stock (we used partly bouillon and partly our own frozen stock-thanks to Mary at Harvest Kitchen for the idea of saving all of our cooking scraps like potato skins and carrot tops to make stock)
  3. Cook until the potatoes are soft, then season with tarragon, garlic powder, and dry mustard.
  4. Finally, turn off the heat, stir in a handful of parsley (ours we frozen raw this fall, but fresh would work as well) and eat with cheese, bread, or whatever you like on your soup.
  5. Delicious with a dollop of horseradish mustard.

 

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January 31, 2011

Blue Potato Soup

It’s getting to that time of year: our garlic is half rotted, the potatoes are growing legs, there’s only one onion left in the fridge (where we have learned onions last the longest). So, as we slog through the last week before our next market, we’re using up the last of January’s vegetables.

Tonight we had a potato soup with ditalini pasta (the very small round tubes), mushrooms, frozen kale and fresh croutons. We used a variety of blue potatoes that turn a range of soft purples after cooked-and held their shape better than white or yellow potatoes like Fingerlings, German Butterballs, or Yukon golds. In the High Mowing seed catalog the blue potato that keeps its color is called “All Blue.”

Here’s the recipe:

Peel and chop five mid-sized blue potatoes.
Chop two shallots, three large cloves of garlic, and two mushrooms.
Lightly sauté the vegetables in a tablespoon of butter at the bottom of the soup pot.
Add eight cups of water and a few pinches of tarragon.
Bring to a boil and then turn down, add one cube of vegetarian bouillon.
Seasons with black pepper, rosemary, tarragon, and salt.

Meanwhile, make up the pasta. When the pasta is ready and the potatoes have become soft, turn off the heat and throw in as much kale (fresh or frozen) as you would like. Stir until soft and then serve with croutons (and parmesan cheese, if that’s something you like).

To make the croutons we chopped up the bits of stale bread. Heat olive oil, black pepper, salt, and a hint of garlic powder, in a shallow pan. When you can just feel the warmth when you hold your hand over the pan, add the bread and stir constantly until crispy.

This soup also underscores the value of preparation before a winter of seasonal eating. The bags of kale in our freezer help us extend the stored veggies we rely on (e.g. potatoes, onions, garlic). If you can afford the expense and the time, buy a bit extra at the farmers’ market next summer and freeze it right away. Fresh herbs like parsley and dill (although not basil, which turns black) are simple – just chop coarsely and put into freezer bags. Peppers are just as easy. Blanch kale for 3 minutes before freezing to keep the color and flavor intact. Sweet corn also keeps its flavor well, although you have to boil it then cut the kernels off the cob before freezing it. These are just a few of our favorites. Putting Food By is an excellent resource if you’d like to learn more about stocking up before next winter.

The soup was certainly no midsummer fresh tomato and eggplant delight. Sure, I would love to eat tomatoes year round, would love it if every week I had two bunches of fresh parsley, but this is about eating what we have this time of year. And at this time of year, people should be eating potatoes. Here’s what I come back to: this soup is good enough. It was filling, yummy, and made with what we have.