Currently viewing the tag: "potatoes"
Think German Potato salad with a South West bent. The Purplette Quickles stand in for regular pickles, and the cilantro dressing takes the recipe South West.
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This is a riff on the Double Cooked Potatoes already on the site. A classic preparation of Pesto calls for tiny potatoes and filet beans to be added to the pasta, and it tastes great. This recipe is inspired by that traditional preparation.
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This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.
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This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usually with corned beef. This version uses some cooked veg, some raw, and does not call for any meat, although there is an option for that. Also, this version calls for a smaller dice than most recipes, but this yields more crunchy surface while allowing the vegetables to cook all the way through without burning the surface. If you wish to use eggs, you can either cook them separately or add them to the mix and bake the lot until the eggs are done.
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We grow several varieties of potatoes, including Sangre, Romanze, and Desiree, all heirloom varieties.
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The trick to this dish is to simmer it gently so the cauliflower and potatoes don’t overcook. The cauliflower should be cooked through, but still retain some toothsome texture. Reducing the stock with the fennel and leeks adds flavor. Use a waxy potato rather than something like a Russet so the potato does not disintegrate and turn to mush.
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With summer here, the time is perfect for gratins. Sure, everyone is firing up the grill, but let’s face it-grilled vegetables only hold their appeal for a while, and then you want something with a little more depth of character. All those vegetables that are great on the grill are also great in a gratin. Easy to make, gratins can be made in advance and will keep overnight, and are good hot from the oven, or at room temperature. What’s not to like?
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Parsley and potatoes are a classic combination. Usually, it seems the parley is just there for garnish, but when done well the parsley actually tastes good and enhances the sweetness and earthiness of the potatoes. This technique for cooking potatoes helps season the potatoes as well as ensures a higher temperature which renders more of the starches giving a creamier potato. Serve this on a “plate” of Little Gem lettuces for added texture and flavor contrast.
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This is a variation of Haricot Vert Salad that has a little more “pop” to it due to the lemon and yogurt in the dressing. Combined with the aromatic dill, this salad has plenty of presence. If you get tomatoes in your box, add some dice tomatoes to the mix, or see suggestions in Chef’s Tips. If you wish, you can substitute potatoes for the filet beans. If you get tomatoes in your box, go ahead and seed one or two (to yield a cup) and cut them into ¼ inch cubes and fold into the salad after everything else has been finished.
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Garlic fries seem to be ubiquitous now. Some are really good, some are dreadful. While I like garlic, it should be in balance, but if you like it incendiary, feel free to add more. After several attempts at home that fell sort, I looked at some packages and determined the secret ingredient to be sugar. Deep frying will catalyze the sugars in potatoes-baking not so much. Applying a little sugar hits just the right note. The best garlic fires I ever had were in Hawaii, but it may have been the dipping sauce. They wouldn’t share the recipe, so I reverse engineered it, and share it now. Equal parts ketchup, Thai sweet chili sauce, and guava puree (available frozen in many markets, especially Latino groceries). Be sure not to add the garlic too soon or it will burn and taste acrid and nasty.
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One of the traditional renditions of pasta with pesto is a Genovese iteration that includes filet beans and tiny potatoes. Here is a de-constructed version of that dish, minus the pasta. Using Sangre potatoes here will make for a very colorful dish, but other types of waxy potatoes would work as well.
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Here’s a riff on Pommes Boulangère, the classic French potato dish named for the fact that it was cooked in the bread baker’s oven after all the bread was done and the ovens were cooling. Desiree potatoes are called for in the recipe, but really any waxy potato will do such as Yukon Golds, Yellow Finns, Romanze, Sangre, etc. I think adding the chard brightens the dish and the potatoes can mellow the earthiness sometimes found in chard. This is another dish for your Ben-Riner or mandolin.
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Food from the UK has some of the noisiest names, and can be so, ummm, bland. Bangers and Mash. Bubble and Squeak. And Champ… When made right, this is not a bland dish. Although usually made with green onions, I have tweaked this traditional Irish recipe and used green garlic instead. It is a simple recipe that is all about the ingredients.
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INGREDIENTS:
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
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In classic French cuisine, a pave is a cube or squarish block of food resembling old French paving stones. This potato gratin uses little liquid and is cooked under weight so it is compact. This is a two day affair (for the best results, but could be hurried along. See Notes and Tips) and takes a little work, but tastes great and is a nice addition to a fancy meal. Once made, the second day work to get it on the table goes quickly.
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from Culinary Adventures with Camilla
I usually make a potato salad with caramelized leeks and pancetta, but I needed a vegetarian version for this weekend. I had some lacinto kale in my High Ground Organics CSA box, so I decided to add that.
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INGREDIENTS:
3-4 medium potatoes such as Romanze or Desiree, sliced into 1/8th inch or ¼ inch slices (around 2 cups or more)
6 slices thick cut bacon, cut into 1 inch long pieces
1 medium brown or white onion, peeled and cut into medium dice
1 cup sharp cheddar cheese, grated
1 tablespoon minced thyme
1 teaspoon minced rosemary
Neutral flavored oil if needed
3 eggs
1½ cups half-and-half
Salt and pepper to taste
1 nine-inch pie crust (use your favorite recipe )
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I no longer remember where the name came from, but I think it has to do with the fact that the potato is cut into irregular bits, or “chips”. This method allows for some variation in how crispy the potatoes cook. Some will be chewy, or cracking, some meltingly tender, others will be crunchy. That is the joy of this dish. The Carolas are great for this with their nutty sweetness. Using your biggest sauté pan and a really large pot of boiling water are two keys to success with this recipe.
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Probably the first soup I made. I remember thinking that I should make it because “Vichyssoise” was a funny name for a soup, and it was only much later (15 years?) that I learned that is the name for the cold version that has a dollop of cream added. This is one of those things that are easy to make, and it seems that if you are a person who uses leeks, there is always some in the refrigerator, just as there are always potatoes in the back of the pantry. This is my take on the classic from French cuisine.
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I love the smokey sweet flavor of Pimenton de la Vera ( Spanish smoked paprika) and am always looking for ways to show it off in dishes. This was a dish that came together on the fly to complement an herbed grilled steak and grilled Padron peppers, and I was quite happy with the results.
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One of the things I like to do in the kitchen is make vegetable dishes using the same method as I would a meat dish. In this instance, I was thinking of a pot roast done with Chantenay carrots instead of chuck roast. I love Chantenay carrots, especially when they get bigger. The stubby shape with the larger diameter makes them perfect for trimming into larger shapes that take a longer cooking yielding a deep flavor. For the potatoes, you want a waxy potato that will hold it’s shape when cooked, and the Bintje is great for this.
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Sort of like mashed potatoes, but with turnips and onions. There are some great tasting yellow fleshed potatoes appearing at market right now and these give a great nutty and sweet flavor to the mash. The potato is there to add texture and to soften the sharpness turnip sometimes has. If you do not have these potatoes, use a russet instead. I like the scallions for their bright flavor and lighter oniony-ness. Feel free to substitute leek or brown onion if you don’t have scallions.
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INGREDIENTS:
1 medium brown onion, medium diced 1 tablespoon sherry or balsamic vinegar 3 medium potatoes such as Romanze, Red-Gold, or Desiree 1 bunch of arugula, heavy stems removed, and leaves washedContinue reading »