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Blue Potato-Orange Carrot Latkes
Blue Potato-Orange Carrot Latkes
Serves 6.
1 1/2 pounds all blue potatoes, peeled
1 lb. carrots, scrubbed
1 small onion
1 large egg
1 teaspoon salt
freshly ground black pepper to taste
oil for frying
crumbled chevre
Using the medium holes of your box grater, grate potatoes, carrots and onions into large bowl. Stir in egg, salt, and pepper. In large nonstick frying pan over low heat, heat approximately 1/2 cup of oil until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more oil as necessary and cook remaining pancakes in same manner.
Serve pancakes warm with crumbled chevre and a side salad.
Carrot with Toasted Almond Soup
Carrot with Toasted Almond Soup
Beth Lewis, one of our shareholders, highly recommends this recipe from Epicurious.com. As she said, even the kids like it! I've modified it slightly to reflect the contents of this week's share. Garnish with plain yogurt or creme fraiche, if it's in your fridge. Serves 4 as a first course.
1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme, or 1/3 tsp dried, crumbled
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz), peeled and cut into 1/2 cubes
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
2 cups reduced-sodium chicken broth (14 fl oz), or vegetable stock
1 cup applesauce
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted
Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes. Add potato to shallot mixture along with carrots, broth, applesauce, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.
Cooks' notes:
•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.
•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Bubble and Squeak
Bubble and Squeak
This dish is said to be named after the sound that the vegetable mixture makes as it fries. Adapted from Epicurious.com. Serves 4.
1 lb yellow potatoes, peeled (optionally) and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 lb red cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper
Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
Roasted Root Vegetables with Chermoula
Roasted Root Vegetables with Chermoula
Carolyn Malcoun contributed this Eating Well recipe a couple of weeks back. I've modified it to better represent the vegetables in this week's share. If you don't still have any winter squash on hand, you can any other root vegetables you have. The vegetables are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Serves 6.
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons paprika, preferably sweet Hungarian
2 teaspoons ground cumin
1 teaspoon salt
2 medium baking potatoes, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
2 medium carrots, cut into 1/2-inch slices
8 ounces peeled and seeded winter squash, cut into 1-inch chunks
Preheat oven to 425°F. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth. Place all the vegetables in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
Carolyn suggests serving the delicious roots with a dollop of plain yogurt.
Greek Spiced Shepard's Pie
Greek Spiced Shepard's Pie
Inspired from a recipe at Epicurious.com. Serves 4.
For the lamb mixture
1 TB sunflower oil
1 large onion, chopped
2 large cloves minced garlic
1 lb. parsnips, peeled and chopped
1 lb. carrots, peeled and chopped
1 lb. ground lamb
3/4 teaspoons cinnamon
2 tsp crumbled dried mint
1 tsp crumbled dried oregano
1/4 tsp ground allspice
1 lb can plum tomatoes, drained, reserving 1/2 cup of the juice, and chopped
1 tablespoons tomato paste
1/4 lb. crumbled feta cheese
For the topping
1.5 lbs potatoes
2 tablespoons unsalted butter
1/3 cup milk or cream
1/4 lb. crumbled feta cheese
Make the lamb mixture
In a large skillet heat the oil over moderate heat, add the onion and cook, stirring, for two minutes. Add the garlic and cook the mixture, stirring, for 1 minute. Add the parsnips and carrots, lower heat slightly and allow to simmer for 10 minutes, stirring occasionally. Add the lamb, increase heat slightly and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the oregano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the feta. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Bring to room temperature before continuing. Spread the mixture in a buttered 8x8 baking dish, or small casserole.
Make the topping
In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, and some salt. Bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the milk or cream, the feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.
Mashed Potato and Shallot Gratin
Mashed Potato and Shallot Gratin
Mashing together a variety of the colorful potatoes results in a pink to bluish hue. Adding cheese to the mix should appeal to the kid in all of us. Adapted from Epicurious.com. Serves 6.
2 TB butter or sunflower oil
3/4 cup minced shallots
3 lbs. mixed potatoes, peeled, cut into 1-inch cubes
8 oz cheese curds, room temperature
1/2 cup sour cream
1/2 cup whole milk
1 tablespoon chilled butter, cut into small pieces
Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and saute until soft and translucent, about 10 minutes, decreasing heat if necessary so as not to brown. Drain potatoes; return to same pot. Add cheese and mash well. Mix in sour cream and milk, then the shallots. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.
Tomato and Potato Frittata
Tomato and Potato Frittata
Great served with a shoot and roasted root salad with a Sweet Chai vinaigrette. Serves 4.
6 whole large eggs
2 large egg whites
4 oz creme fraiche
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried crumbed oregano
4 garlic cloves, thinly sliced
1/2 small onion, minced
3 tablespoons olive oil
1/2 pound potatoes, peeled and cut into 1/4-inch dice
6 oz frozen tomatoes, thawed, peeled and chopped
1/4 cup finely grated sharp, hard cheese
Preheat broiler. Whisk together eggs, egg whites, creme fraiche, salt, pepper and oregano. Cook garlic and onion in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until translucent, and beginning to turn golden about 3-5 minutes. Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to a bowl.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes begin to brown and liquid has evaporated, about 4-5 minutes. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly. Pour egg mixture over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with grated cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into 4 wedges.
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Serve atop sunflower and radish shoots with roasted potato and onion bread spread with Cowslem cheese on the side. Serves 4.
Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup sunflower oil
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon dried, crumbled tarragon
Fine sea salt
Freshly ground black pepper
Potatoes
2 TB olive or sunflower oil
2 pounds fingerling potatoes, cut into 1 1/2 chunks
1 tsp kosher salt
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
1 small onion, chopped
2 hard-boiled eggs, peeled, chopped
2 cups shoots
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper. Preheat oven to 400°F. Toss potatoes with salt and oil. Spread out on a baking sheet and roast until edges begin to brown, stirring occasionally, about 45 minutes to an hour. Remove from oven and let cool slightly.
Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Place warm potatoes in medium bowl. Add bacon, eggs, onions, and vinaigrette. Toss well and serve over shoots.
Red Cabbage and Haluski
Red Cabbage and Haluski
This recipe harkens back to my family's Slovak roots. A comforting meal on a cold winter's eve, it comes together surprisingly fast, even with homemade noodles. If you need to have meat with every meal, serve it up with some kielbasa. Serves 6.
1 onion, diced
3 TB butter
1/2 large head of cabbage (or 1 medium head), chopped
Salt & pepper to taste
A few good shakes of paprika
3 finely grated potatoes
2 tsp. salt
4 eggs, beaten
3 or more c. flour
Pinch of baking soda
2 TB melted butter
In skillet over medium-high heat, brown onion in butter. When browned, add salt, pepper, paprika and cabbage; simmer 5 minutes covered. Add a little water occasionally, as needed, until cabbage is tender.
Grate potatoes, add salt and beaten eggs. Add enough flour with baking soda to make a stiff dough. Drop by 1/2 teaspoon into boiling water. Boil about 8 minutes.* Drain and rinse with hot water. Add to prepared cabbage; stir well, heat through. Drizzle with melted butter.
*Cook's note: I like to send the batter through a potato ricer or spaetzle maker. It makes very quick work and the dumplings boil in less than half the time. You'll know they are ready when the rise and stay at the top of the water.
Rutabaga, Potato and Apple Gratin
Rutabaga, Potato and Apple Gratin
Adapted from Jame's Peterson's book, Vegetables. Serves 6-8.
1 small garlic clove, peeled and finely chopped
3/4 cup milk combined with 1 cup heavy cream, or 1 3/4 cups half-and-half
2 medium (about 1 and one-half pounds total) waxy potatoes
1 rutabaga (2 pounds), peeled
3 medium apples, cored, peeled and sliced thin
1 cup (about 3 ounces) grated/crumbled Bourree cheese (cheddar works too)
salt and freshly groound black pepper
One-quarter teaspoon grated nutmeg
Preheat oven to 375 degrees F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream.
Peel the potatoes -- keep them under cold water if you're not using them right away -- and slice them into three-sixteenth-inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the rutabaga into rounds the same thickness as the potatoes. Cut the rutabaga in half to make the slicing easier. Bring the milk and cream mixture to a simmer.
Arrange the potato, rutabaga and apple slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. Save a fourth of the grated cheese for sprinkling over the top of the gratin. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife.
