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Posts Tagged ‘potato’

by Sarah Steimer

Fennel and carrot soup

The deep flavors of this soup could almost be mistaken for a bit of bacon fat or another meat product, but it all stems from slowly cooking the vegetables. Even the browned butter walnuts add another layer of depth to this very simple soup. The cream wouldn’t be totally necessary, but it’s certainly a nice touch (especially with that maple syrup).

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Lemony potato-fennel salad

by Sarah Steimer

With the tarragon and fennel in this dish, it tasted like a French twist on the classic American potato salad. Which probably means “healthier.”

  • 4-5 potatoes (I used a combination of medium-sized yellow and red potatoes)
  • 1 medium bulb fennel, finely sliced
  • 1 shallot (this means the whole clove), minced
  • juice of 1 1/2 lemons
  • 1 1/2 heaping tablespoons plain yogurt
  • 1 heaping tablespoon mayonnaise
  • 1 handful flat-leaf parsley
  • 1 teaspoon dried tarragon
  • salt and pepper, to taste
  • olive oil

Wash the potatoes and cut into 3/4-inch cubes. You may peel the potatoes if you wish, but I kept the skins on. Boil the potatoes in salted water until soft, about 10-15 minutes. Let cool in the refrigerator.

Whisk together the yogurt, mayonnaise and lemon juice. Set aside.

Place the potatoes, fennel and shallots in a medium bowl and toss with the dressing, parsley and tarragon. Salt and pepper to taste.

Serves 4-6 as a side dish.

Recipe adapted from: Josie Lee

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Garlic scape potato salad

Can’t find garlic scapes? That’s a bummer, but you could try substituting green onions or fragrant chives.

by Caitlin Saniga

  • 5 pounds red-skin potatoes, cute into 3/4-inch cubes
  • 1 medium yellow onion, sliced finely
  • 3 stalks celery, sliced finely
  • 1/2 cup chopped garlic scapes
  • 1 cup mayonnaise
  • 1 cub Dijon mustard
  • juice from half a lemon
  • 3 cloves garlic, minced
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes, cook until tender but still firm, about 12 minutes. Strain the potatoes and transfer them to a large serving dish. Add the onion, celery and scapes.

In a medium bowl, combine the mayo, Dijon mustard, lemon juice and garlic. Stir to combine. Add the dressing to the potato mixture, and stir gently but thoroughly to combine. Season with salt and pepper. Serve immediately, or chill in the fridge for up to 2 days.

Makes about 12 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Sarah Steimer

I used some of the last of my winter fingerling potatoes in this chili. You can use a regular potato instead, but I like the pink tint some of my Red Thumb fingerlings added.

  • 1/2cup onion, chopped
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 potato, diced OR a large handful of fingerling potatoes, diced
  • 1/2 cup canned artichoke hearts, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 cup vegetable broth
  • 2 tablespoons lime juice

Heat a couple of tablespoons of olive oil a medium pot or Dutch oven. Add onions and cook until softened.

Add the beans, potatoes, artichoke hearts, garlic, oregano, cumin, chipotle pepper and lime juice. Add the vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 15-20 minutes, or until the potatoes have cooked through.

Makes about two servings.

Recipe adapted from: The Mosaic Kitchen

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by Caitlin Saniga

I've only made soup about three times in my life, but this soup, by far, was the simplest, quickest soup I've made.

  • 1 cup potato (about 1 large), peeled and cut into chunks
  • 1 cup onion or leeks, peeled or trimmed, washed if necessary, and cut into chunks
  • 3 cups chicken stock
  • 1 cup milk or cream
  • salt and pepper
  • chopped parsley leaves or chives for garnish

Combine the potato, onion and stock in a saucepan and simmer, covered, until the potato is tender, about 15 minutes. If you’re serving the soup cold, chill now (or refrigerate for up to 2 days, or freeze for up to a month before proceeding).

Puree in a blender, in batches if necessary, until very smooth. Stir in the milk or cream and reheat gently  (or chill again); do not boil. Season to taste, garnish with the parsley or chives, and serve.

Makes 4 servings.

Recipe: The Minimalist Cooks at Home by Mark Bittman

Photo: Caitlin Saniga

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