Tuesday, 30 November 1999 00:00

Potato and Root Vegetable Mash

Potato and Root vegetable mash


1-2 large russet potatoes, peeled, cut into 2-inch pieces
1-2 rutabagas, peeled, halved, thinly sliced
3 small parsnips, peeled, cut into 1-inch pieces
1.5 tablespoons olive oil
Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.

Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce.


We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:

Published in Light Sides
Tuesday, 30 November 1999 00:00

Braised Lamb Shanks with Potato Root Vegetable Mash

Braised Lamb Shanks with Potato Root Vegetable Mash


There are many recipes for lamb shanks and they all call for long, slow cooking to tenderize the meat. But you are rewarded with tender, velvety meat in beautiful rich sauce. This recipe source is a combo. The Braised Lamb part comes from seriouslygood.com and the Potato Root Veg Mash comes from Bon Appetit Jan 1996 by way of epicurious.com.

2 Lamb Shanks -- closely trimmed of fat
2 tbsp olive oil
2 medium onions -- cut into eighths
3 medium carrots -- peeled and cut into 1 chunks
1 ea celery stalk -- cut into 1/4 pieces
2 cloves garlic -- sliced
2 tbsp tomato paste
1 TB dried Herbes de Provence
1 TB juniper berries -- smashed (optional, but good)
2 c red wine
1 - 2 c beef stock
salt and pepper to taste

Heat oven to 325F.

Generously season lamb shanks with salt and pepper. Heat olive oil in a dutch oven over medium high heat. Add lamb shanks and brown on all sides, including end. Remove to a plate.

Reduce heat to medium and add onions, carrots, and celery to pot. Cook, stirring occasionally, until ingredients begin to brown. Add tomato paste, juniper, herbs, and garlic. add salt and pepper to taste. Cook an addition 1 1/2 minutes, stirring frequently. Add wine, deglaze pan, and reduce by half. Return shanks to the pot and add enough beef stock to come halfway up the sides of the shanks.

Cover and place in the center of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time. The meat should be just about falling from the bone when done.


Published in Dinner
Tuesday, 30 November 1999 00:00

Vichyssoise (Cream of Leek Soup)

Vichyssoise (Cream of Leek Soup)


I am including this recipe not just because we have the potatoes and leeks but because this recipe uses miso too. From the cookbook Miso More than Food:Life by Suzanne Dionne, maker of your miso, this is a nice adaptation of the French classic. For a carrot soup, you can substitute 2 cups of grated carrots for the leeks.

2 TB butter
4 medium leeks, chopped
1 medium onion, chopped
2 cloves garlic, chopped
4 medium potatoes peeled and cubed
2 stalks of celery, cut into strips
1/2 tsp chervil
1/2 tsp marjoram
2 cups water

1 cup milk
3 TB miso diluted in 1/4 cup hot water
2 TB chives or green onions, finely chopped
a few garlic croutons

In a pot, melt the butter and cook the leeks, onions, and garlic together for 5 minutes stirring frequently. Do not brown. Add the potatoes, celery, chervil, marjoram, and half the water. Cover and let simmer for 25 minutes or until the vegetables are tender. Let cool for 15 minutes.

Place the mixture in a food processor and puree. Before serving, pour the mixture back into the cooking pan and add the milk and the remaining water. Bring to a boil, stirring frequently. Remove from the heat and add the miso.

Pour into bowls and top with a few croutons and the chives or green onions, and serve hot.

Published in Soups and Stews

Celeriac, Carrot and Yoghurt Smoothness with Salt-Crusted Potatoes


I thought this would combine well with the salad theme for a simple but yummy veggie meal. In this recipe, potatoes are topped with a smooth veggie yogurt cream sauce for a healthy delicious treat. It calls for large baking potatoes, but you could roast potatoes, or make mashed potatoes or use any kind of potato you want and they would be delicious with this topping. From the website www.luculliandelights.com.

6 oz celeriac peeled
3 oz carrots, peeled
1/2 cup creamy natural yoghurt
1/2 cup fresh cream
1 abundant tsp parsley, finely chopped
5-6 potatoes, big ones good baking and all about the same size
salt
extra-virgin olive oil

Clean but do not peel the potatoes. Boil them until half-cooked, about 10-15 minutes depending on the size.

Drain the potatoes before brushing them with olive oil and then roll them in salt. Put them in a oven-proof form and bake in a pre-heated oven 400°F for about 20 minutes.

While the potatoes are in the oven, dice the vegetables and steam until soft.
Blend until smooth with a hand blender or mixer and let it cool down a bit before adding yoghurt, cream and parsley to it, mix well and check salt.

Cut the baked potatoes open and top with the cream. Serve warm or cold.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Potato Gratin with Goat Cheese and Garlic

Potato Gratin with Goat Cheese and Garlic


OK, so not exactly a low calorie dish, but this one from Bon Appetit/February 2001 was top rated by over 150 cooks. Many suggested 4-8 cloves of garlic and adding even more goat cheese. Pair it with a lightly dressed salad and enjoy!

1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (about 5 oz)
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds potatoes, peeled, thinly sliced


Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Zucchini-Potato Frittata

Zucchini-Potato Frittata


Frittatas are so adaptable and this one would be happy to have the addition of some of the peppers from a couple weeks ago if you still have them left. The addition of herbs can change the tune of a frittata as will the type of cheese used so lots of room to be creative. This one is perfect for the share this week. The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.

1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar

Thaw zucchini. Squeeze out extra juice and set aside.

Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.

Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.

Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

Published in Lunch
Tuesday, 30 November 1999 00:00

Mama's Potato Soup

Mama's Potato Soup


I made a pot of this soup last night and savored every bite, again. I have been making this soup for 12 years or more and it never lets me down. It's a simple Mexican style soup that uses a pretty basic assortment of vegetables, but they come together beautifully and it's delicious. And spicy! The recipe comes from the Garlic Lovers Cookbook put out by Gilroy Garlic Festival Association. (Gilroy, CA is the self proclaimed garlic capitol of the world). Makes 4-6 servings.

2 TB sunflower oil
4 cloves garlic
1 cup finely chopped onion
3 medium sized tomatoes (perfect place to use your frozen tomatoes - I used 2 cups of tomatoes I had canned)
1/2 cup green chilies (or just 2 jalapenos or chili peppers or what have you - see below!)
1 TB flour
2 Quarts chicken broth (I used turkey this time and veggie broth is great too)
2.5 cups peeled raw potatoes, cut into small cubes
2 tsp salt (or to taste)
1 tsp black pepper
2 medium-sized carrorts, peeled and thinly sliced
1 medium zucchini (or half a bag frozen)

Garnish with handful of grated cheddar for each bowl of soup.
*Optional - a dollop of sour cream in the bowls
*Optional - Cilantro - if you have fresh or frozen cilantro, toss it in!

*Hot peppers - I once actually put the amount of peppers specified in the recipe, using jalapenos and served it at a party. Holy Moly. I would come across people who'd been sitting for half an hour or more at the table, teary eyed and sweating, trying to get through a bowl of soup, having downed a couple beers in the process just to cool it down. I find that just a couple peppers is plenty spice. In the summer I can hot peppers so I have them around to use in winter. I used 2 canned green chile peppers in my most recent batch.

Heat oil in a 3-Quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 mins. Stir in flour and cook for 2 more. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Top dress with a handful of grated cheddar and add a dollop of sour cream if it suits you.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Moroccan Style Chicken and Root Vegetable Stew

Moroccan Style Chicken and Root Vegetable Stew


This recipe from epicurious comes with many solid reviews. I offer it here as a theme, and there is lots of room for improvisation. If you are vegetarian, you can substitute chick peas for the chicken and veggie broth for the chicken broth. You can dig through your fridge and use different root vegetables. Potatoes, winter squash, carrots, parsnips, turnips, celeriac, even some cabbage, all would work great in this stew. Serve it up with couscous and some salad for a fine meal. Adapted from Bon Appetit January 1998, the recipe serves 6.

1 tablespoon olive oil
12 ounces boneless chicken breasts, cut into 1-inch pieces (or chicken thighs or some leftover cooked chicken would work great!)

1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick (or 1/2 tsp cinnamon)
2 cups 1/2-inch pieces peeled carrots
2 cups 1/2-inch pieces peeled parsnips (or more turnips, carrots, potatoes)
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga (or potatoes)
2 cups canned chicken (or veggie) broth
1/4 cup dried currants or raisins
1 cup drained diced tomatoes
Chopped fresh cilantro (or dried or frozen)

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl. (Skip this step if you are using leftover roast chicken from a previous meal.)

Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Winter Creme Fraiche Baked Potato Soup

Winter Creme Fraiche Baked Potato Soup


The recipe was supplied by Vt Butter and Cheese. Serves 8.

5 baked potatoes
4 slices of bacon, chopped
1 small onion, diced
1/3 cup all-purpose flour
6 cups 1% milk
1 cup sharp cheddar cheese, grated
8 oz creme fraiche
1 tsp black pepper
3/4 cup scallions

In the oven, bake the potatoes at 400°F for one hour, then peel and mash coarsely. In a large casserole, cook the bacon and onions over medium heat until onions are translucent. Sprinkle flour over bacon and onions and stir until the mixture. Lower the heat and gradually whisk in the milk til blended. Turn heat back to medium and allow the milk mixture to thicken and come to a slow boil while stirring. Add mashed potatoes and cheese stirring until the cheese is melted. Lower the heat and add the creme fraiche, black pepper, and half the scallions. Cover and lower the heat for about 10 minutes, until hot (do not boil). Place soup in bowls and garnish with remaining scallions (and more grated cheese if you would like).
Whole Wheat Apple Muffins
These dark, moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it, adds a crunchy touch. Adapted from King Arthur Flour. Yield: 12-18 muffins

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.

Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Winter Creme Fraiche Baked Potato Soup

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Apple, Parsnip and Potato Puree

Apple, Parsnip and Potato Puree


A perfect recipe for this share, this one is from EatingWell September/October 1996. Sweet apples and earthy parsnips add depth to potato puree. Serves 4.

2 sweet fragrant apples, peeled, cored and sliced
2 parsnips, peeled and thinly sliced
1 1/2 pounds potatoes, peeled and cut into chunks (about 4 potatoes)
2 large cloves garlic, peeled and cut in half
1 teaspoon salt
1/3 cup reduced-fat sour cream
Freshly ground white pepper, to taste

Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Published in Soups and Stews
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