Currently viewing the tag: "potatoes"
Chunky Zucchini Potato Braise
I saw something similar to this and the idea intrigued me. I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things like Pattypan just cut them into wedges. For the “roll cut”, trim the squash, then make a cut at a 45° angle relative to the edge of the cutting board. Roll the squash a quarter turn and cut again, about 1 to 1½ inches between each cut. This gives an interesting shape that is uniform, but won’t stack up and leave uncooked surfaces.
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This is based on one of the many “salads” that show up in Moroccan cooking. Although you seldom see green salad as we know them, Moroccan cuisine has many “salads” that start a meal, and then are left out to accompany whatever else is served. They can be served cold or at room temperature. You can use whatever type of olive you wish, but I prefer an oil cured black olive here. You can use them whole if you wish, but I prefer to pit them and cut them into smaller pieces.
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Potato Onion Gratin (without cream)
Gratin refers to the cooking vessel as well as the method of cooking, and the dish itself. So, slipping some vegetables into a gratin dish, cooking them in the oven so the top gets browned and crisp (gratinéed), yields a gratin. I do lots of them in the summer with things like tomato, eggplant, summer squash, and onions, but I love a potato gratin year-round. When it is warmer, I prefer to make them just with stock rather than using dairy such as cream, and I skip the cheese unless I grate some on in the last few minutes. This recipe gives an option for this.
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INGREDIENTS:
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No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. The recipe works especially well with potatoes like Romanze, Yellow Finn, and Yukon Gold. This recipe works best with potatoes around 3 inches in diameter.
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This dressing is for a German style potato salad, but works well as a dressing for lettuces as well. The fennel takes it into a Mediterranean direction, so if you want a true German style dressing eliminate the fennel and go with some caraway instead, but go lightly with that. Caraway can easily take over a dish. This recipe makes more than enough dressing for the potato salad recipe, but better more than not enough. If you just want the dressing for a salad, halve the recipe. Toasting the fennel seeds in this recipe give them a sweeter, drier flavor. Untoasted, the seeds are stronger and have a more licorice-like flavor. Using half and half will add another layer to the flavors. You could also use this recipe for a slaw with cabbage, carrots, and fennel.
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These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal. Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets). When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.
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(Steve is busy this week planting potatoes, and Jeanne’s off to the dentist for a root canal, so we’re rerunning this article on potatoes from 2009.)
Among the hundreds of pests and diseases that make organic farmers regularly consider changing careers, perhaps the worst of the worst is the garden symphylan. These soil dwelling, root-feeding critters are no more than ¼ of an inch long and have the appearance of an albino centipede. What makes them such a vile pest is that the classic practices of good organic soil stewardship—cover-cropping, reducing tillage, and adding compost—create the ideal conditions for them. Symphylans love loose soils, rich in organic matter. They feed on decaying plant matter and the roots of nearly every type of crop we grow.
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