Recipes
Search for Recipes
Recipe Tags
Kale & Potato Soup
Kale & Potato Soup
4 large russet potatoes, washed, cut into large cubes
3 links linguica sausage, cut into small cubes (or andouille, kielbasa or chorizo...)
2 cloves garlic, sliced
1 large onion, small dice
2 tbsp. olive oil
1 bunch kale, ribs removed, chopped
3 quarts chicken stock
3 sprigs fresh oregano, stripped and roughly chopped
Heat oil in soup pot Add linguica and sauté until the oil takes on a reddish hue.
Add onions and garlic and sauté until onions are translucent. Add chicken stock and bring to simmer. Add the potatoes and cook until they are just tender. Remove from heat. Add kale and oregano and stir until the kale wilts.
Cut thick slices of the Elmore Mountain bread. Rub with some olive oil and toast them in oven. Ladle soup into bowls and place a piece of bread on top.
Kale, Tomato & Potato Frittata
Kale, Tomato & Potato Frittata
10 of Deb’s eggs
1/4 cup Vermont Cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped
1 tomato, medium dice
Preheat oven to 350.
Whisk eggs and cheese together in a large bowl.
In a large, non-stick pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and sauté until wilted. Add egg mixture and incorporate vegetables and eggs.
Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and
Tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.
Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edg to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad of Pete's mesclun or arugula
Basil Smashed Norland Potatoes
Basil Smashed Norland Potatoes
The recipe was supplied by Vt Butter and Cheese. Serves 8.
2 lbs, Red Norland potatoes, washed and cut in half
I bunch basil
1 cup heavy cream
1/4 cup olive oil
1/2 sour cream
salt & pepper, to taste
Rinse cut potatoes well and place in a pot with salted water. Bring to boil and when potatoes are knife tender, drain and let dry out a bit. While the potatoes are boiling, heat cream and olive oil in small sauce pan. Add basil and remove from heat.
Return potatoes to pot and mash with potato masher or a large whisk. They are supposed to be chunky so don’t worry about getting every last bit smooth. Add cream mixture and fold in. Dependent on how creamy you like your potatoes, add the sour cream in bits until it is the consistency you like, Correct seasoning.
Potatoes with Oyster Mushrooms
Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.
4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
3 TB garlic scapes, chopped well
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley
Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 3 tablespoons garlic scapes, minced onion and garlic over the potatoes.
Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Kale & Smashed Potato Cakes
Kale & Smashed Potato Cakes
1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
1/2 cup scallions, bias cut
1/4 cup olive oil
salt & pepper
Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.
Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add a some olive oil and carefully place potato patties, Brown evenly on both sides.
Chilled Fennel & Potato Soup
Chilled Fennel & Potato Soup
2 tbsp. olive oil
3 cups fennel, rough chop (save fronds for garnish)
2 onions, chopped
2 cups potatoes, peeled, diced
4 cups vegetable or chicken broth
2 tsp. fresh lemon juice
1 cup whipping cream
3 sprigs tarragon, stripped, chopped
Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions and potatoes. Sauté until slightly softened. Add broth and lemon juice and bring to a boil. Reduce heat and simmer until potatoes are soft. Cool slightly.
Meanwhile, bring cream and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors can infuse.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer thinning with some water or more broth. Season to taste with salt and pepper. Chill until cold, then cover and keep chilled. Garnish with reserved fennel fronds.
Braised Fennel and Potatoes
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Makes 4 to 6 side-dish serving. Gourmet February 2006.
1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb red boiling potatoes
1/2 cup water
Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Kale and Potato Spanish Tortilla
Kale and Potato Spanish Tortilla
-adapted from Gourmet, 2003
A Spanish tortilla is very much like an omelet or frittata. It makes a filling supper on a cool night.
2 T olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lb potatoes, scrubbed clean, boiled until just tender and diced into 1/2 cubes
1 teaspoon salt
1/2 to 3/4 lb baby kale
7 large, farm fresh eggs
Heat oil in a large saucepan over medium heat. Add onions and garlic, saute until fragrant and then toss in potatoes. Cook until slightly crisp, with onions and garlic turning translucent. In the meantime, bring a large pot of water to a boil, generously add salt and cook the kale until wilted. Immediately drain and rinse with cold water to stop the cooking. Drain and squeeze the kale in your hands to rid it of excess moisture, then roughly chop and add to potato mixture. Beat eggs in a bowl and add to vegetable mixture, cooking on low heat, covered, until edges are set but center is still loose, about 10 to 12 minutes.
Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Makes about 6 servings
SWEET POTATO AND GREENS GRATIN
SWEET POTATO AND GREENS GRATIN
2 # SWEET POTATOES
1 BU COLLARDS, CHARD OR KALE
1 ONION
2 CLOVES GARLIC
SALT, RED PEPPER FLAKES, CUMIN OR OLD BAY SEASONING TO TASTE
1/3/ C FLOUR
2 C MILK
1/4 C FRESH GRATED PARMESAN OR OTHER SALTY CHEESE
I think sweet potatoes and collards are an ideal pair. If you manage to have extra sweet potatoes around, scrub & cut into 1/4 slices. Place in a large pot, cover with water and bring to a boil. Cook a few minutes, until barely tender, drain into a colander and set aside.
Combine flour and spices to taste in a little bowl.
Meanwhile, wash, remove middle stem, & chop the collards. Dice an onion and mince a couple garlic cloves. Saute the onion & garlic with olive oil and a pinch of red pepper flakes. Stir in the collards and sprinkle with salt. Saute until just tender & still bright green, a couple minutes.
In a buttered baking dish, layer the sweet potatoes and the collards. First 1/3 sweet potatoes, 1/2 collards, sprinkling the layers with the seasoned flour. Continue layering, ending with the sweet potatoes. Pour over the milk, sprinkle with the cheese. Bake @400 for about 30 minutes, until bubbly and golden.
Root vegetable gratin
Root vegetable gratin
1 tbsp butter
3 cloves garlic, minced
3 cups heavy cream (1/2 milk 1/2 cream, optional)
Salt & pepepr to taste
1/4 tsp nutmeg
1 lb parsnips
1 lb sweet potatoes
1 lb celeriac (celery root)
8 oz gruyere or other strong, sharp cheese, grated
1 tbsp fresh thyme, or 1 tsp dry
3 tbsp minced fresh parsley, or 1 tbsp dry
Preheat oven to 400 and butter a 3 quart baking dish
Make cream sauce:
In a medium saucepan, melt the butter and saute the garlic for a minute. Add cream, salt, pepper, and nutmeg. Heat just until bubbles form around the edges of the pan, 5 minutes. Remove from heat, stir in the herbs and let stand 10 minutes
Prepare vegetables:
Peel and thinly slice the vegetables.
Assemble gratin:
Arrange a layer of half of the vegetables: parsnips, then sweet potatoes, then celeriac. Sprinkle with half the cheese and pour over half of the cream sauce. Repeat layers with the remaining ingredients, ending with cheese. Cover with foil and bake for 1 hour. Remove foil; lightly press gratin down with a spatula. Return to oven for another 15-30 minutes, until the vegetables are tender and top is golden brown. Let stand 15 minutes before serving.
