Tag: Potato

bubble & squeak, deconstructed (savory sauteed cabbage with roasted potatoes)

cabbage onions potato mushrooms dill roasted vegetables

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

“Bubble & squeak” is a British dish made of mashed potatoes and leftover cabbage, fried in a skillet until browned.  Here’s my version, using different cooking methods for each of the two components, to bring out the best qualities of each vegetable. My version, though, is easier than the interminable and oily pan-frying of the original! I made it with local onions, local cabbage, and local new potatoes! 

The cabbage part of the recipe is based on a galette filling recipe in Deborah Madison’s Vegetarian Cooking for Everyone. You can double the recipe if you have a big enough skillet—the cabbage mixture keeps really well in the fridge or freezer.

1-2 tablespoons olive oil
1 large onion, finely diced
sea salt or kosher salt and freshly ground pepper
4-8 ounces mushrooms, thinly sliced (but I’m sure this recipe would still be great even if you don’t have them!)
4 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried dill
6-8 cups thinly sliced green cabbage (Savoy or regular green cabbage)
¼ cup chopped parsley
———————————————————-
garlic-roasted potatoes (recipe below)

1. Heat the oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt and sauté until golden, about 10 minutes. Then add the mushrooms, garlic, and herbs and cook until softened, about 10 minutes.
2. Add the cabbage, another ½ teaspoon salt, and ½ cup water. Cover and cook slowly until the cabbage is tender, about 15 to 20 minutes, turning it occasionally. Add more liquid as necessary. When tender, uncover and raise the heat to evaporate some excess moisture, but it’s OK if it’s a little soupy.
3. Stir in the parsley and season with salt and pepper.
4. Serve alongside garlic-roasted potatoes!
garlic-roasted potatoes

2 pounds waxy potatoes (such as Butterball, Yukon Gold, or Purple Viking)
garlic oil (recipe follows, in Step 1.)
sea salt or kosher salt and freshly ground pepper

1. Make garlic oil: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut the potatoes into small bite-sized pieces. Toss them in a bowl with a few spoonfuls of garlic oil, then sprinkle with 1 teaspoon of salt and toss well.
3. Lightly oil a large baking dish or sheet pan, and transfer the potatoes onto it, making sure that a cut side of each potato is touching the pan. (The side touching the pan will brown nicely). Roast the potatoes until tender and browned, 35 to 40 minutes. Scrape and toss the potatoes after 25 minutes or so to get more than one side browned.

roasted Swiss chard and potato cake

potato swiss chard potato cake

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

roasted swiss chard and potato cake

(contributed by Nancy)
I really enjoyed this recipe from Whole Foods.  If you do not have a cast iron skillet, you could use a pie or cake pan.  Just get as much of the recipe done in a regular skillet.  Layered potatoes, cheese and greens make a lovely skillet cake. This can be the perfect side to accompany a roast chicken or to serve with a cup of soup.

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1/2 onion, finely chopped
3 medium russet or yellow potatoes, thinly sliced
salt and pepper to taste
1 bunch swiss chard, thick stems discarded, leaves coarsely chopped
1 cup grated jarlsberg or gruyere cheese

1.  Preheat oven to 350°F.
2.  Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic and onions and cook until onions are translucent, about 5 minutes. Spread out onions evenly in the bottom of the skillet and remove skillet from heat.
3.  Arrange a third of the potatoes in a single layer on top of the onions in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard and scatter a third of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.
4.  Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more.
5.  Set aside to let rest briefly, then slice into wedges and serve.

lettuce soup

potatoes onions soup potato vegetarian lettuce soup romaine lettuce

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

Sometimes when you get a beautiful head of lettuce the outside leaves are not as perfect as those inside leaves. This is a great way to use those outer leaves and ribs, which usually go to waste.  Or, when you want something a little different in your soup repertoire!  It is great hot or cold and whips up in a flash.  This is my version of a 2005 Gourmet Magazine recipe.

1 cup chopped onions
2 garlic cloves, chopped
2 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs-approximately 3/4 lb (I used Romaine)
3 cups water

1.  Cook onion mixture and garlic in 2 tablespoons olive oil in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute.
2.  Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
3.  Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer.  Taste for seasoning and add salt and pepper to taste.

red potato salad

potatoes onions eggs potato potato salad sour cream

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

This recipe is from Jean Havemeister.  She found a bread box in her root cellar full or old recipes.  This one is from her husband’s mom.  In 1935 they did not have a lot of grocery stores to go to and never used mayonnaise or Miracle Whip. They used what they had which was a lot of cream and sour cream.

4 lbs red potatoes
2 sweet onions, sliced
6 hard boiled eggs, chopped
chopped celery and olives to taste
3/4 cup vinegar
1 cup sugar
1 tablespoon flour
2 teaspoons salt or to taste
1 teaspoon ground mustard
1/2 teaspoon ground black pepper
3 eggs
1 1/2 cups sour cream
cubed cheddar cheese (optional, but delicious!) to taste

1.  Boil 4 pounds red potatoes with the skin on until crisp done. Slice with skin on after cool.
2.  Add 2 sliced sweet onions and 6 chopped or sliced hard boiled eggs and chopped celery.  You can use olives too if you like.

The dressing

1.  Boil 3/4 cup of vinegar and 1/4 cup of water and 1 cup of sugar.
2.  Add 1 tablespoon of flour and 2 teaspoons of salt and 1 teaspoon of ground mustard and 1/2 teaspoon of ground black pepper.
3.  Boil for about 2 minutes and then pour a little hot vinegar mix into 3 eggs lightly beaten Then put back in pan and boil for about 11/2 to 2 minutes until thick (160 degrees Farenheit on your thermometer).

Cool in refrigerator and when cool mix with 1/12 cups of sour cream and put on potato salad. Add the cheddar cheese if you wish.

olive oil mashed potatoes

potatoes potato russets yellow potato

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

(contributed by Nancy)

Ditch the butter for your mashed potatoes in this recipe!  If you have a special olive oil, now is the time to use it.  If not that’s ok too.  I have used big box/generic olive oil and it tasted very good!  From Lidia’s Italian American Kitchen, by Lidia Bastianich.

1 pound Russet or yellow potatoes, scrubbed but unpeeled
salt
¼ cup olive oil
freshly ground pepper, preferably white

1.  Pour enough cold water over the potatoes in a large saucepan to cover them by three fingers. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape of the potatoes.
2.  Drain the potatoes and let stand until cool enough to handle.
3.  Peel the potatoes, and pass them through a ricer or a food mill with a fine disk. Gently stir in the olive oil and season them to taste with salt and pepper. Serve hot.