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Deborah's Fried Potatoes and Fennel
Deborah's Fried Potatoes and Fennel
While working together in the farmstand the other day, Deborah told Heather about her favorite fennel and potato dish. Heather just knew she had to share it with you-all. Serves 6.
2# Potatoes
2 bulbs fennel
2-3 Tbsp oil
2 garlic scapes
salt & pepper
Slice potatoes into thin rounds. Trim the ends and the stems from fennel; cut the bulb into thin julienne. Heat oil in a large skillet and sauté the potatoes with fennel, garlic, salt & pepper until golden brown.
Roasted Potato Salad
Roasted Potato Salad
The toasted mustard seeds in the dressing make this potato salad something special. If you've got some grilled radicchio on hand, toss in about a quarter head thinly sliced. Both the color and the crunch will be welcome additions. Serves 4.
3-4 cups leftover roasted potatoes
1 TB brown mustard seeds
1/4 cup good mayonnaise, homemade or Hellmann's
3 TB cider vinegar
2 TB Dijon mustard
1/2 cup chopped pickles
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 hard boiled egg, chopped
1/4 cup chopped flat leaf parsley
Remove potatoes from refrigerator about 30 minutes before you begin to prepare the dressing. Place them in a medium bowl. Heat small frying pan over medium heat. Add mustard seeds and cook, keeping seeds in the pan moving, until seeds begin to brown, about 30 seconds. Immediately add seeds to mayonnaise in a small bowl. Add vinegar, Dijon, pickles, salt and pepper. Whisk to combine. Pour over potatoes. Add chopped egg and parsley. Mix to combine.
Meg's Blue Cheese Potatoes
Meg's Blue Cheese Potatoes
Meg bought a whole wheel of the Mossend Blue, and this is how she and Pete have been eating it. Recipe serves 4.
2 lbs. potatoes, scrubbed
1 medium onion, chopped
2 cloves garlic, chopped
2 TB oil
salt & pepper
3 TB butter
1/2 cup crumbled blue cheese
Preheat oven to 400F. Cut potatoes into chunks or slice into rounds. Toss with onion, garlic, oil, salt & pepper. Roast in oven until tender and browned, about 45 minutes, stirring occasionally. Remove from oven, dot with butter and sprinkle with blue cheese. Return to oven for another 10 minutes.
Alternatively, make mashed potatoes according to your favorite method. Place in an oven-proof casserole, dot with butter and sprinkle on the blue cheese. Bake in oven about 10 minutes until melty and bubbling.
Potato Kale Soup
Potato Kale Soup
Heather thinks this soup is even better the next day, or made early and heated again just before serving. Serves 4.
1 bunch kale
4 TB oil
salt & pepper
1 medium onion diced
3 cloves garlic minced
1/2 lb. spicy sausage, crumbled or chopped - optional
red pepper flakes to taste
4 medium potatoes, cut into 1-inch cubes
water
1 quart milk
Wash kale and strip leaves from stems. Chop the kale leaves nice and small. Heat one tablespoon of the oil in a large stockpot over medium-high heat. Add one clove of the minced garlic, and saute for one minute. Add kale with a pinch of salt and saute until bright green. Remove kale to another bowl.
Heat the rest of the oil in the same pot, add onions and remaining garlic with (optional sausage), salt, pepper and red pepper flakes to taste. Saute until fragrant and browning, about 5-10 minutes. Add potatoes and saute briefly together. Add water to just cover potatoes. Bring to a boil and simmer until the potatoes are falling apart tender. Remove from the heat and mash the potatoes with the back of a spoon to make a thick base. Add kale and enough milk to make a creamy soup; taste for salt and pepper. Bring to a very gentle simmer and cook about 15 minutes longer.
Green Soup
Green Soup
A few years back I had a summer when I ate variations of this soup all of the time. Sometimes I would throw different herbs into the pot. I would also liberally substitute radish or beet greens for mustard, or chard for spinach, etc. Serves 8.
2 lbs. spinach
1 bunch mizuna (about 1/2 lb.)
1 cup loosely packed cilantro
5 cups water
1 tsp salt, plus more to taste
1 large potato, peeled and chopped in large pieces
1 TB, + 1 tsp olive or sunflower oil
2 onions, chopped
1 TB sherry or Madiera, optional
2-3 cloves garlic, finely chopped
4 cups vegetable or chicken broth
1/2 tsp crushed red pepper flakes
1 TB lemon juice
freshly ground black pepper
Wash and roughly chop the greens. Place greens, cilantro, water, salt and potato in a large pot over medium-high heat. Bring to a boil, cover, reduce heat and simmer for about 30 minutes. While greens are simmering, heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat. Add onions and a sprinkling of of salt. Cook, stirring occasionally until onions are golden brown and soft, up to 45 minutes or more. When nicely browned, add liqueur or a bit of water and stir to bring up any remaining bits in the bottom of the pan. Add cooked onions to the pot with greens. Back in the skillet, heat remaining 1 tsp of oil and garlic. Saute for a minute or two until soft. Add to the pot. Add broth and red pepper flakes and simmer for another 10 minutes. Working in batches puree soup in a blender, or use an immersion blender in the pot. Process just until smooth, but do not over blend or the potato can make the soup gummy.
Back in the pot, return soup to a simmer. Add pepper, a dash more salt and lemon juice. Taste and adjust seasonings. Serve garnished with yogurt, feta or goat cheese.
Potato, Roasted Pepper and Mizuna Salad
Potato, Roasted Pepper and Mizuna Salad
Adapted from Epicurious.com. You can roast and peel red and yellow peppers following the directions below. The skins on purple and green peppers may be too thin for this method. Instead, consider roasting them at a lower temperature and skipping the peeling step. Serves 6.
3 pounds purple potatoes, cut into 3/4-inch pieces
1/3 cup dry white wine
3 mixed colored sweet peppers
1 3/4- to 2-ounce can flat fillets of anchovies, drained, minced
6 tablespoons white wine vinegar
3/4 cups olive or sunflower oil
1 green onion bunch, sliced
1 bunch mizuna, sliced
preparation
Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine. Char red or yellow peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Alternatively, grill green or red peppers at a lower temperature to color and soften, without a lot of char. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and mizuna to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Michael Anthony's Fork-Crushed Purple Potatoes
Michael Anthony's Fork-Crushed Purple Potatoes
Michael Anthony is the Executive Chef of New York City's Gramercy Tavern. He contributed this recipe (I've adapted it here) to New York Magazine. Serves 4.
1 lb. Purple Potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil
Maine sea salt to taste
White pepper to taste
2 tablespoons parsley, chopped
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, salt, and white pepper. Finish with parsley.
Portuguese Style Autumn Vegetable Stew
Portuguese Style Autumn Vegetable Stew
This is a warm and flavorful dish, perfect for a chilly fall evening. Serve this vegetarian stew over cooked wheat berries. Or, to make a meat version, add 1 lb. Portuguese Linguiça, or another spicy sausage. If adding the sausage, try omitting the potatoes, cutting down on the stock by 1 cup, and serving over mashed potatoes. Serves 4-6.
1 TB sunflower or olive oil
2 small sweet onions, sliced thin
4 garlic cloves, chopped
3 medium sweet peppers, cut into 1.5 thin strips
2 small bulbs fennel (or 1 large), stalks trimmed, core removed, sliced into 2 thin strips
1 tsp salt
1/2 tsp freshly ground pepper
1 TB Hungarian Paprika
1/4 - 1/2 tsp cayenne pepper, or to taste
1 tsp dried oregano, or 1 TB freshly chopped
1/4 cup red wine
2 cups vegetable or chicken stock
1/2 cup chopped fresh parsley
1 lb. potatoes, scrubbed and cut into 1 cubes
Heat oil in a heavy bottomed, large saute pan with deep sides, over medium heat. Add onion and garlic and saute, stirring occasionally, until onions are cooked through, about 5 minutes. Add sweet peppers and fennel. Saute for another 5 minutes, stirring occasionally. Stir in salt, pepper, paprika, cayenne, oregano, red wine, stock, parsley and potatoes. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover, increase heat slightly, and simmer for 5 more minutes. Taste, adjust seasonings and serve warm.
Meatless Red Flannel Hash
Meatless Red Flannel Hash
This recipe is from Barbara Kafka's Vegetable Love cookbook -- delicious with eggs your favorite way! Serves 4 as a side dish.
3/4 lb. whole beets, trimmed and scrubbed
2 large floury potatoes, scrubbed
2 tablespoons butter plus 1 tablespoon, melted
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
16 fresh sage leaves, cut into thin strips
2 teaspoons kosher salt
7-8 grinds fresh black pepper
1 tablespoon red wine vinegar
Roast beets until a knife easily slips into the flesh. When just cool enough to handle, slip off the skins and coarsely chop. Place the potatoes in a 3-qt saucepan with water to cover. Bring to a boil over high heat. Cook until just tender, about 25 minutes. Drain and refrigerate until cold. Remove the skins and cut into 1/2 inch cubes.
Heat 2T butter and the oil in a 10-inch nonstick frying pan over medium-high heat. Add onions and cook until translucent, about 5 min. Add sage and cook until wilted. Add the potatoes and cook until brown, about 15 minutes. As the potatoes begin to brown, use a spatula to turn, rather than stirring, so the potatoes don't turn to mush. When the potatoes have browned, add the beets, salt and pepper, folding them in with the spatula. Continue to cook for about 10 minutes. Pour in the vinegar and 1/4 cup water or stock. Cook for 2 minutes, or until the liquid is absorbed. Pour in another 1/4 cup water or stock and cook until the liquid has been absorbed once more.
Place an oven rack on the 2nd level from the top and set oven to broil. Center a 9-10 inch glass pie dish over the skillet. Holding the pie dish in place, flip the skillet over, turning the hash out into the pie dish. Press down into an even layer. (The hash can be made ahead at this point and refrigerated. Bring to room temperature before continuing.) Brush the top of the hash with the melted butter. Broil for 10 minutes, or until the top is crusty and nicely browned.
Kale and Celeriac Chowder
Kale and Celeriac Chowder
I've adapted Deborah Madison's original Endive and Celeriac Chowder to accommodate the items of today's share. The result should be an ideal for soup for a cold, late-fall supper. Serves 4.
2 TB unsalted butter
1/2 lb. kale leaves, washed and chopped
2 leeks, white parts only, chopped and rinsed well
2 shallots, chopped
1/2 lb. kohlrabi, peeled and chopped fine
1/2 lb. yellow-fleshed potatoes, peeled and diced into small cubes
1/2 lb. celery root, peeled and cut into small dice
2 large carrots, diced
2 tsp thyme leaves, chopped (or 3/4 tsp. dried, crumbled)
1 bay leaf
4 cups vegetable or chicken stock
sea salt and freshly ground pepper
1/2 cup cream
dash of dry sherry
2 TB finely chopped parsley*
1 TB snipped chives*
1 tsp chopped taragon*
4 slices country bread
2 ounces Manchester cheese (or Gruyere), thinly sliced
Melt the butter in a wide large soup pot over medium-high heat. Add the vegetables, thyme and bay leaf. Cook over medium-high heat, stirring frequently, until the vegetables smell good and there's a little glaze on the bottom of the pot, about 7 minutes.
Add stock to cover along with 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are soft to the point of falling apart, about 25 minutes. Using a stick blender, puree the soup so that it is a light green, with only a few chunks remaining. Pour in the cream, taste for salt and season with pepper. Stir in half the herbs.*
Toast the bread and cut each piece into halves or quarters. Divide the pieces among 4 bowls and cover with the cheese. Ladle the soup over the toast and cheese and serve garnished with a dash of sherry and remaining fresh herbs.
*If you don't have frozen versions of these from the summer, try mixing 1/3 of the amount called for in dry form into the soup while it cooks.
