Archive for the ‘Potatoes’ Category

Horseradish Mashed Potatoes

½ cup sour cream

1 tablespoon butter

2 tablepsoons cream cheese

1 teaspoon kosher salt

¼ teaspoon peper

2 teaspoons granulated garlic

2 lbs potatoes (red, white, or yukon-skin scrubbed)

1 tablespoon prepared horseradish

2 tablepsoons finely chopped chives, optional

Potato 2Potato 3

Cut potatoes in half ( or cut to an inch thick) and cover with water, in a medium pot.  Bring to a boil, cover and simmer on medium low heat, about 20 minutes, or until fork tender. Drain well, add the remaining ingredients and mash. Keep warm in the oven until ready to serve. Sprinkle with chopped chives as a garnish.

Easy Roast Chicken

Ingredients:

  1. 8 lb free range chicken
  2. 2 medium carrots
  3. 2 medium onions
  4. 2 sticks celery
  5. 1 bulb garlic
  6. Olive oil
  7. Sea salt
  8. Freshly ground black pepper
  9. 1 lemon
  10. Small bunch fresh thyme, rosemary, bay or  sage, or a mixture.

Method:

To prepare your chicken

Take chicken out of fridge 30 minutes before it goes in the oven. Preheat your oven to 240C/475F/gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile veg. and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper rubbing it all over the bird. Carefully prick the lemon all over with the tip of a sharp knife, or you can put the lemon into a microwave for about 40 seconds to bring out the flavour. Put the lemon inside the bird’s cavity along with your choice of herbs.

To cook your chicken

Place the chicken on top of the veg. in the roasting tray and put it in the preheated oven. Turn the heat down immediately to 200C400F/gas 6 and cook the chicken for approx. 2.5 hours (use a thermometer to 180 degrees internal heat) if you’re doing roast potatoes and veg. this is the time to get them in the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if veg looks dry, add a splash of water to the tray to stop them burning. When cooked, take tray out of the oven and transfer the chicken to a cutting board to rest for 15 minutes or so. Cover with a layer of tinfoil and a tea towel and put aside. Now is the time to make gravy, by pressing the goodness out of the veg on the bottom of the roasting tray and scraping all the lovely brown bits from the bottom of the roasting tray.

After carving the bird you will have a delicious carcass for soup and using more great veggies!

Greens with roasted Zucchini, Potato and Raspberry vinaigrette

Recipe Crampton’s CSA    from Bessie’s Best.

Baby Arugula Salad w/ Roasted Zucchini & Potato w/ Macerated Raspberry Vinaigrette & Goats Cheese.

Ingredients:

3 cups baby arugula (or any baby greens of your liking),

1 zucchini, washed- quartered and cut into small/med sized cubes,

4 baby potatoes washed and cut into small pieces,

1/2 cup raspberries,

2 TBSP crumbled goats cheese,

1/4 cup Extra virgin olive oil (EVOO),

1 TBSP balsamic vinegar,

1TSP Honey/Sugar,

2 gloves garlic finely chopped,

Salt to taste,

Cracked black pepper to taste.

Directions:

1.Preheat Oven to 400 degrees F.

  1. In a bowl toss together the zucchini & potato, 1 glove of the minced garlic, half the EVOO, salt & pepper.
  2. Bake for 30 mins in the oven, stirring occasionally, until potatoes are tender.
  3. Remove from oven and let cool.
  4. In a separate clean bowl, place the baby arugula/greens.
  5. While the zukes and potatoes are roasting prepare the vinaigrette. Mix raspberries n sugar together in a small bowl. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, remaining EVOO & minced garlic,  pepper and salt. Cover jar with lid and shake until dressing is mixed well (the vinaigrette can be prepared a day or two in advance)!
  6. Toss the greens with the vinaigrette and the cooled roasted veggies & top with the crumbled goats cheese!
  7. Voila and enjoy your juicy awesome salad.

TIP

Using Aluminum foil can be used to keep food moist, cook the food evenly and makes clean up a cinch.

Serves 4

Prep time 15 min

Cook Time 30min

Ready in 45min

Bon Appetite

Food in a Pot with Kale, spring onion, tomatoes and pork sausage

As you may have noticed we can get really really busy at the store.   Not to get graphic, but there are some days where I have to hold a pee for 3 hours before I can find the time to go.  The phone is always ringing, orders are always being delivered, customers and staff always have questions that need an answer, and disasters always need averting.  This makes cooking a meal very challenging.   I see lots of busy working Moms and Dads at the store whose  lives must be as hectic as mine.  THIS is the meal for you.  It’s just food in a pot, and it is DELICIOUS and EASY!

Look in your fridge.  Have some green onions that are going wilty?  A yellow or red onion that is going soft?

Clean it up, chop it up and put it at the bottom of a heavy pot.

Chuck in a few cloves of garlic.  Sometimes I peel them, sometimes I don’t have the time.

Sometimes I then put a layer of baby potatoes, if I don’t have the time to wash potatoes, I leave out the potatoes.  But if you can, add them next, they are very tasty at the end.

I make my next layer Kale or Swiss Chard.  If I don’t have the time, I don’t de stem either the kale or chard.  Sometimes life is just too busy to destem things.

On top of the kale and/or Swiss chard I place whatever soft veg we have kicking around.  It could be zucchini, sweet peppers, whatever you have lying around that is looking a little less than prime.  Prime veg is great too, but this meal in a pot is also a great fridge clean out method.  Chop it up and layer it on top of your greens.

The next layer should be a pork sausage.  Bison and grass fed Beef are just too lean for this dish.  I used our Berkshire hot italian sausage, but any pork sausage will do.  We’re busy here at the market, so I just usually chuck them in the pot frozen.  I use 2 packs of sausage.

On top of the sausage, I pour 1-2 pints of cherry tomatoes.  This should bring your big pot to heaping full.  I drizzle a bit of olive oil on top of it all, add whatever herbs I have kicking around put the lid on and pop the pot in the oven at 350 degrees for about and hour and a half.  (At the store we have a convection oven, so this cuts down our cooking time to about 45 minutes)  After 45 minutes, I take the lid off of the pot, move my once frozen sausages into a better less clumped together position, and put it back in the oven, for another 30 minutes.  Then I remove the lid, and put it back into the oven until the tomatoes and sausages are slightly browned, about 10-15 minutes.

The tomatoes burst and drizzle down over everything, the sausage does the same thing.  At the end you end up with tasty potatoes in sauce at the bottom, delicious braised kale in the middle, veggies and meat!

It’s food in a pot.  It’s always delicious but especially so if you haven’t eaten for 13 hours that day.

Enjoy!

Erin

Caldo Verde (Kale and Potato Soup)

This delicious soup is really easy and taste great, even kids like and it is full of Kale.  This is adapted from the Good Housekeeping Cookbook.  You can substitute other greens, such as beet greens, collard greens, cabbage ect for the kale. Also adding a sausage to the soup is also very yummy.

2   tablespoons olive oil

1   large onion, chopped

3   large garlic cloves, finely chopped

2 1/2 pounds potatoes (8 medium), peeled and cut into 2-inch pieces

2 cans chicken or vegetable broth

3 cups water

1 teaspoon salt

1/4 teaspoon pepper

1 pound kale, tough stems and veins trimmed and leaves very thinly sliced

Heat oil over medium heat in a large pot, add onion and cook on low to medium until onions are nice and translucent (about 10 min).   Add garlic, cook for one more minute.    Add potatoes, broth, water, salt and pepper, heat to boiling.   Cover and simmer until potatoes are tender, about 20 minutes.

Mash potatoes in broth, keeping some lumpy.

Stir in kale, simmer, uncovered, until kale is tender, about 10 minutes.

Make 5 servings.

Spring salad with new potatoes

Shamelessly copied from smittenkitchen.com  If you love good food and recipes that you can actually make, please go to this wonderful resource and try out a recipe!

Salad with New Potatoes and Pickled Spring Onion

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

Spring onion (Green onion) and potato patties

1 tbsp butter

1 cup chopped spring onion

2 eggs

1.5 cups cold mashed potatoes

.25 c dry bread crumbs

.5 tsp salt

.25 tsp grated nutmeg

.25 tsp ground black pepper

3 tbsp oil

Melt butter in pan over medium heat.  When hot, add onion and saute until tender (about 5 minutes)

Beat eggs, add sauteed onions, mashed potatoes, bread crumbs, salt, nutmeg and pepper.  Stir until combined.

Place a baking pan in oven and preheat oven to 250

Heat oil in a pan over medium high heat.  Shape potato onion mixture into patties.  Sautee the patties, turning once, until brown on both sides.  Transfer cooked patties to the baking pan in the oven to keep them warm while the next batch is cooking.

Can’t get your kids to eat beets? Princess potatoes to the rescue.

My mother was always fond of beets.  When I was a child, I did NOT like them.  Even as an adult I usually only enjoy them raw,  grated on salads with goat cheese or in a coleslaw with grated carrots.  Until now!!!

These “princess potatoes” are obnoxiously pink, sure to please the little gals in your household.  Just don’t tell them what the “pink” ingredient is.

The following recipe works equally well with Yam to make a bright orange batch of mashed potatoes.

Warning, boiling already peeled beets stain your cookware.  If you are concerned about this, boil UNpeeled beets in a separate pot until tender.  When tender, let cool and peel the beets before mashing into your potatoes.

Ingredients:

2 Medium Beets peeled and quartered

4 Medium sized potatoes peeled and quartered

2 tbsp cream cheese

2 tbsp butter

2 tbsp milk

Put beets in a pot with water to cover.  Boil for 15 minutes.

After the 15 minutes add peeled chopped potatoes.  Boil for another 15-20 minutes or until beets and potatoes are tender.

Remove from heat and drain water.

Add remaining ingredients into pot.

Mash briskly with a potato masher.  For very creamy mashed princess potatoes use an immersion blender to whip the potatoes.

Lemony new potatoes

Gently wash (attempting to keep on as much of the skin as possible) enough new potatoes for your family.  Then wash 50% more as having leftovers is a wonderful thing.

Cut potatoes so they are all the same size.  Place in a pot and cover the potatoes with an inch of water.  Add a little salt and boil until they are soft.  Test with a fork.  Depending on the size of your potatoes this will take anywhere from 20-35 minutes.

Meanwhile in a coffee cup mix up the juice of 2 lemons, the chopped up contents of one package of dill, and 2 tbsp of butter or olive oil

OR the juice of 2 lemons, the chopped up contents of one pack of dill, 2 cloves of minced garlic and 2 tbsp of butter or olive oil

OR the juice of 2 lemons, one chopped up bunch of cilantro, one chopped up green onion, a minced clove of garlic, and 2 tbsp of butter or olive oil.

Drain your potatoes.

Chuck in the contents of your cup.  Put the lid back on the pot and shake it around holdling the lid secure until the potatoes are coated.  Enjoy!

Cream of (insert vegetable name here) soup.

Cream of (insert vegetable name here) soup

Cream of veggie soups are ridiculously easy to make. It gets even easier if you have one of those stick hand held immersion blenders in your kitchen.

-Peel chop and sautee one onion and a few cloves of chopped garlic on medium heat. You can sautee it in olive oil, butter, margarine, whatever, it’s your soup, do as you will.

-Add about 4 cups of chopped veg of choice to the pot (broccoli works well, so does cauliflower, butternut squash, potato and leek, carrot, corn choose any one of them)

-I like to sautee the veg a bit, getting a little bit of caramelization going.

-Add a quarter tsp of black pepper if you like black pepper

-Add 4 cups (1 litre) of vegetable or chicken stock.

-Stir the whole thing up and let it simmer until your veg is cooked.
How long will it take? Depends on the veg, broccoli will be done in just 10-15 minutes, butternut squash will take longer. Test it with a fork to see how smushy things are getting.

-When your veg is soft, grab that immersion blender, plug it in and CAREFULLY start blending the veg that is cooking in the broth. You can keep your soup as chunky or make it as smooth as you would like. If you have no immersion blender you can mash everything up with a potato masher, or for a smoother texture, let the contents of the pot cool and put small batches in your blender to whisk things up.

-Return everything to the pot if you have removed things for blending

-At this point you can add dairy to make your soup as creamy as you would like. Sometimes I leave it as it and just serve it with a spoonful of yogurt or sour cream. If you are on a diet, low fat yogurt can add a nice thickness of flavour to the soup. Don’t care about the calories? A half a cup of cream will do nicely. Worried that you’ll do the wrong thing. Take a small scoop out of the pot, and try it with a little yogurt. Is it nice? No, try some with a little milk, or some cream, or some sour cream, or some creme fraiche. It’s your soup, make it how you like it.

-Taste your soup. Is it bland? Does it need more pepper? Is there a spice that you have a thought that might go well with this vegetable puree soup that you have made? I like to add some ginger to my carrot soup, sometimes corriander, sometimes I add some curry powder to my butternut squash or carrot soup. My mom likes to throw grated sharp cheddar cheese into everything (you can’t really disagree with a move like that).

Once you get the hang of it, you can churn out a pot of soup in half an hour while doing 5 other things. It’s really that easy.
Serve with toasted Ciabatta, or Alpine grain bread and tada! Lunch is served.