This recipe was one of several in Mark Bittman's article last weekend on Yukon Gold potatoes. Here's a link to the article for more variations on baked, braised, and mashed recipes.
Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider using a food processor). Toss with 3 tablespoons melted butter or oil and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30 minutes; slide the cake out onto a plate, cover with another plate, invert it and slide it back into the skillet, with a little more butter or oil if necessary. Continue cooking until potatoes are done and top is browned, 20-25 minutes; cut into wedges.
Boiled Potatoes with Parsley and Dill
This is the kind of potato salad I like. No mayonnaise or goopy sauce, just potatoes and herbs, super simple and flavorful. A plate of these potatoes with german-style sausages and a scoop of arrowhead coleslaw would make a fine winter picnic-by-the-fireside.
6 red potatoes (about 2 pounds), peeled and halved
2 to 3 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon fresh dill, finely chopped
2 tablespoons torn fresh curly leaf parsley
Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.
Risotto with Red Kale and Red Beans
Vegetables with red pigments are a good sign of anthocyanins, the beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables. This is a good way to get a heavy dose.
2 quarts chicken or vegetable stock, as needed
1 tablespoon extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced (optional)
1 teaspoon fresh thyme leaves, roughly chopped
Freshly ground pepper to taste
1/2 cup dry white wine, like pinot grigio or sauvignon blanc, or rosé
1 bunch red kale, stemmed and washed thoroughly in 2 changes of water
1 15-ounce can red beans, drained and rinsed
1/3 cup freshly grated Parmesan cheese (1 1/2 ounces)
Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Stack the kale leaves and cut crosswise into thin ribbons. Set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
Stir in the rice, thyme and the garlic (if using) and stir until the grains separate and begin to crackle. Add the wine and stir until it is no longer visible in the pan. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
After the first two additions of stock, stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste and adjust seasoning, adding salt and pepper to taste. Add the beans and another ladleful of stock to the rice, along with the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about half a minute, then serve.
Mashed Potatoes with Kale or Zucchini
Another article from Bittman, will work well with this week's red kale and even the shredded zucchini. Sautee the kale or zucchini in oil and salt, until the kale is soft or the zucchini is just slightly browned, before mixing them in with the potatoes.
While potatoes boil, heat 1/4 cup olive oil in a skillet with 1 tablespoon minced garlic and a sprig of rosemary or thyme. When the garlic is colored (not brown), add drained potatoes to the olive oil and mash, adding a bit more oil if you like. Mash in 1 pound cooked, chopped spinach, kale or other cooked greens. Garnish with buttered breadcrumbs.
Delicious. Period. This recipe yields 2 loaves or approximately 24 muffins. Make sure to let your zucchini thaw and then drain in a colander for a half-hour before using it in the recipe.
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F. Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
Add apple slices to sweeten this recipe, or grated valentine radishes for spice!
1 medium Arrowhead cabbage
2 tablespoons finely chopped red onion
1 cup mayonnaise, preferably home-made
2 tablespoons water
3 tablespoons white wine vinegar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard, or 1/2 teaspoon Dijon-style mustard
Using a large, sharp knife, remove the hard core from the cabbage and then cut the cabbage very finely. While it may be tempting to use a food processor, the best results are achieved by hand. You should have about 8 firmly packed cups. Using a vegetable peeler or mandolin, scrape the carrot and then cut it into long, fine strands or paper-thin slices about the length of the cabbage shreds. Place the cabbage, carrot, and onion in a large bowl. In a small bowl stir together the mayonnaise, water, vinegar, caraway seeds, salt, and mustard. Using your hands, combine the mayonnaise dressing with the cabbage mixture. Cover and refrigerate the salad for up to 3 hours.
Easy Radish Salad Recipe
This is a great way to just enjoy the mild, crisp flavor and texture of daikon. From the blog Sarah's Cucina Bella.
2 cups julienne cut daikon radish (you can use a food processor to shred it)
1/2 cup julienne cut valentine radish
1 tsp kosher salt
1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts
Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain. In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes). Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving. This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.
Daikon Radish and Kale Soup
It almost feels silly to write this as a recipe, it is so easy to throw together. There is nothing flashy about this concoction, but it is the perfect thing to feed yourself as you feel a cold coming on, the few right flavors to have in a steaming hot bowl before a good night sleep.
5 cups vegetable broth
4 cups kale
15 oz. daikon radish
2 tablespoons garlic, sliced
Tear kale leafs in to bite size pieces and boil in broth with garlic for about 30 minutes. Slice the daikon into half-moon 1/8? pieces and add to broth. Boil about 20 minutes.
Old Fashioned Oatmeal
This is just the basic how to cook recipe. I make a pot of this probably 5 mornings a week. There are endless possibilities of what you might add to your oatmeal including honey, maple sugar or syrup, dried fruits, frozen berries, sliced apples or melons, etc. You can go totally dairy free, omitting butter and using all water, no milk, or add just as much of those as you like. Adding sliced peeled apples before you bring to a boil is really yummy as the pieces soften so they are like apple pie in your oatmeal.
2 cups dry rolled oats
3.5 cups water (or some milk if you want to make it richer)
1/4 tsp salt
1 TB butter (optional)
Place oats, milk, water, butter and salt in a medium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat to very low and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Divide into bowls and garnish with dried fruit and sweetener of your choice and a good few glugs of milk.
Breakfast Apple Granola Crisp
From my beloved recipe source, Smitten Kitchen. A perfect excuse to eat dessert for breakfast. Granola is a breakfast food, right?
3 pounds apples, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.