Tag Archives: potatoes

Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette, smitten kitchen

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2 large shallots, 1 halved, 1 finely diced,
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils (see Note up top for varieties)
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste (I use less)
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley

Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.

Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.

Keeps in fridge for up to 5 days. Makes 4 lunch servings, 6 servings as a side dish

Vegetable Tian Recipe, Ina Garten

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Olive oil
2 lg Yellow onions , cut in half and sliced
2 clove Garlic , minced
1 lbs Potatoes,unpeeled , med. round
3/4 lbs Zucchini
1 1/4 lbs Tomatoes , medium
1 tsp Kosher salt
1/2 tsp Black pepper , freshly ground
1 tbsp Thyme leaves (plus extra sprig) , fresh
2 oz Gruyere cheese , grated

1. For this dish to look its best, you want to choose potatoes, zucchini, and tomatoes that are about the same diameter so the slices look similar.

2. Preheat the oven to 375F.

3. Brush a 9 x 13 x 2 inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

4. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.

5. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.

Terry’s Notes:

This is a lovely lucious dish. Perfect for a buffet.

This dish multiplies very easily; use any size pan and bake for the
same amount of time. Just be sure you only make one layer.

Ina says that Yukon gold potatoes are particularly good. I used red
bliss.

I sliced everything in the Cuisanart so it was al the elements were
the same thickness.

Served with Tomatillo Grilled Shrimp, cumin rice pilaf and cherry pie a la mode. (cck – 8/9/06)

Sabrina’s Tacos

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3 large poblano chiles
3 tablespoons vegetable oil
1 large white onion, thinly sliced
1/2 teaspoon salt
2 large baking potatoes, peeled, cooked and cubed
1 cup cooked corn kernels
1 cup crema, creme fraiche, or sour cream, optional
Red or green salsa, more crema or crumbled cotija, for garnish
limes

Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips.

In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.

Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.

Dijon Potato Salad –Martha

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  • 1 1/2 pounds  potatoes, scrubbed and cubed
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley
  • 1 hard boiled egg chopped
  • red onion chopped

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally. OR or cook in salted water until tender

In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

Add oil and parsley, onion and chopped egg to cooled potato mixture. Season with salt and pepper, and toss.

 

Classic Chicken and Grape Salad

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Always a hit! Serves 8-10

INGREDIENTS

  • 3 1/2 lb. boneless, skinless chicken breasts, poached and cooled to room temperature.
  • 5 ribs celery, coarsely chopped
  • 1 1/2 cups seedless green grapes, cut in half
  • 1 1/2 t. dried thyme
  • 1 1/2 t garlic powder
  • salt and pepper to taste
  • 3 cups (or less, as needed) Hellmann’s mayonnaise use much less
  • slivered almonds

DIRECTIONS

  • Use un-chicken, cut up (Cut the chicken breasts in 3/4 – 1″ chunks)

  • Toss the un-chicken, celery, and grapes together in a large bowl. Season with the thyme, garlic powder, salt and pepper. Bind the salad with the mayonnaise. You want to use enough to make the salad moist and creamy.

  • Transfer to a bowl and refrigerate at least 1 hour before serving.

Source: Nantucket Open House Cookbook

Pasties — Kathy Luzmoor

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Crust
mix until crumbly
6c. flour
2 tsp salt
2c. shortening

Add 2 c. water, mix to make a soft dough, may add flour as needed.

Filling
6 potatoes, diced
8 carrots, diced
1 rutabaga, diced
4 med. onions, diced

Season with salt and pepper & Lawrys.  Then add to 2 lbs lean ground beef. Mix to combine ingredients.

Roll crust, place 1 generous c. filling on one end, dot with butter, fold crust over, seal.  Brush with milk and egg mixture, puncture with fork.

Bake at 400 for 45-50 minutes or until potatoes are done.

Make 12-14 10″ pasties

Cauliflower Cheese Soup

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not a great photo but wonderful soup!!

Adapted from Mollie Katzen’s New Moosewood Cookbook

1 medium-large potato , peeled and diced (about 2 to 3 cups diced)
1 large cauliflower, cut or broken into florets
1 medium carrot, peeled and chopped
3 medium cloves of garlic, peeled
1 1/2 cups chopped onion–used less
1 1/2 tsp. salt–used less
4 cups water
2 cups grated cheese (plus extra for garnishing each serving)–used less
3/4 cup milk (lowfat OK)
1 tsp. dill (or thyme)
black pepper, to taste

1. Place olive oil in dutch oven add onions and carrots sauté for a few minutes, add garlic and cook for a min or two.  Add potatoes and cauliflower, salt, pepper and dill cook for about 5 minutes.

2.  Add water to the veggies,  bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor or immersion blender .

3.  Add grated cheese and milk then heat gently,  served topped with a little extra cheese.

Spiced Lentils and Poached Eggs from Cooking Light

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photo from magazine

Notes from dmv: despite following the directions my cooked lentils were mushy so I decided to serve them over rice and omit the eggs.  Also served with jarred cilantro chutney rather than fresh.  This simple dish was delicious.  Recipe is from one of favorite blogs: http://www.thebittenword.com/

1 cup dried small red lentils
3 cups water
1 bay leaf
2 teaspoons olive oil
1 cup chopped onion–used less
1 cup chopped tomato
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon white vinegar
4 large eggs
1/4 teaspoon freshly ground black pepper
1/4 cup plain low-fat Greek yogurt
2 tablespoons chopped fresh cilantro

Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.

Vegan Corned Beef and Cabbage

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This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it! From http://fatfreevegan.com/

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef” or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Saute the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve. Makes 4 servings.

Note: I added potatoes with other veggies along with parsley.

Potato Pizza Stuart and Raven

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Roll out your favorite pizza dough. Soak some wild mushrooms (morel or porcini) in hot water.

Slice a couple of Yukon Golds thinly. Toss with some chopped fresh rosemary, pepper, and olive oil. If you have any roasted pumpkinseed oil, a few drops of that is a good addition here. Set aside.

 

 

 

 

 

 

Slice an onion thinly, then sautee in olive oil until it softens, While that’s going on, chop the wild mushrooms. Add them to the sautee pan, and continue sauteeing until the onions are beginning to brown. Deglaze with a little Marsala and the mushroom soaking liquid, then stir on the heat until most of the liquid is evaporated.Turn off heat and put aside to cool slightly.

 

 

 

 

 

 

Grate a pile of Raclette cheese. A Gruyere will sub if you don’t have Raclette.

 

 

 

 

 

 

Sprinkle the potato mixture with salt and mix. Arrange in a single layer on top of the pizza dough. Top with the onions and mushrooms. (I’ve also done this in the opposite order, onions/mushrooms first, then potatoes. It’s all good. Just don’t salt the potatoes until just before you’re ready to use them). Top with the Raclette, then bake on a stone in the hottest oven you can imagine.  I baked this at 500 for 16 minutes.  Used a pizza pan as it was too large to put on the stone.