Tag Archives: potatoes

Without this Fear

Root Vegetable “Lasagna”

Potato Au Gratin

Another day, another delicious recipe!  I was hoping to start prepping some delicious spring-themed treats but apparently mother nature is not quite ready for that.  As I’m writing this the temperature is preparing to drop some 40 degrees, and with the forecasted wind chill we’ll be back in the single digits.  So instead of thinking up ways to use the asparagus that will soon be arriving in the market, I’m back to my winter favorites: root vegetables (and mushrooms)!  This dish doesn’t really have a name as it’s a bit of a hybrid between an au gratin and a vegetable lasagna.  While lasagna noodles could be used I’m trying to think outside the pasta box – and so I decided to use pan fried potatoes as my “pasta” with various vegetables in between.

Root Vegetable "Lasagna"

Serves: Serves 4-5

Ingredients

  • 2 tbsp olive oil, divided
  • 1 lb butter potatoes, 1/4 in slices
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1/4 tsp black pepper
  • 1/2 vidalia onion, diced
  • 3 cloves garlic
  • 1 1/2 cups wild mushrooms, diced
  • 1 parsnip, coarsely grated
  • 2 large carrots, coarsely grated
  • 2 tbsp unsalted soy butter or margarine
  • 2 tbsp whole wheat flour
  • 1 1/4 cups milk (coconut or dairy)
  • 1 cup plain Greek Yogurt (coconut or dairy - can also use ricotta cheese)
  • 1 1/2 cups kale (or chard or spinach), divided
  • Parmesan Cheese (optional), finely grated
  • Mozzarella Cheese (optional), shredded

Instructions

  1. Heat half of the olive oil in a deep saute dish over medium heat. Add the herbs and cook for 1 minute, then add the potatoes and cook until lightly brown. Remove from heat and set aside
  2. Heat the remaining olive oil in the pan along with the garlic and onion. Cook for 5 minutes and then add the mushrooms along with the carrots and parsnip. Cook for another 7-10 minutes, or until carrots become slightly tender.
  3. Meanwhile prepare the sauce by melting the butter in a small saucepan. Stir in the flour and allow to turn slightly golden before slowly whisking in the milk. Bring to a simmer, then cover and turn heat to low.
  4. Preheat oven to 375.
  5. Spoon 1/4 cup of the sauce into the bottom of a 2QT casserole dish, and use a spoon to spread the sauce around the bottom and sides of the dish. Begin layering starting with a single layer of the potatoes, then add 1/3 of the mushroom mixture, then 1/2 cup of the fresh kale, and 1/3 cup of the Greek Yogurt. Add 1/4 cup of sauce and then begin layering again - topping with a final layer of potatoes and sauce. (Optional - add shredded cheese on top of the sauce)
  6. Bake for 35 minutes, or until sauce starts to brown on the edges. Remove from oven and allow to cool for at least 5 minutes before serving.
  7. Enjoy!

Notes

Earth Balance makes an awesome vegan "butter" while So Delicious (coconut) is my choice for Milk products, including Greek Yogurt. I used normal mozzarella in mine but have had Daiya before at various VegFests and rather certain it would be a great alternative! None of these companies know who I am as far as I'm aware - I just like what they sell!

http://www.dancingveggies.com/blog/2014/03/without-this-fear.html

Once plated this isn’t the prettiest of dishes, lots of white with a bit of green and orange for color – but it’s delicious!  I served it with some crusty sourdough, but anything with a good crust will do well when it comes to getting every last bit of the sauce.  I’m sending this on over to the amazing Ren who hosts Simple and in Season, and I’m crossing my fingers and hoping that winter will soon be over.  As much as I enjoy root vegetables, I’m ready for some fresh greens and spring onions!

Dancing Thru

Brik/Borek

Borek

When I saw the challenge for /52weeksofcooking was North African cuisine, I was a bit nervous.  Most of my recipes draw on meals I’ve had or meals I’ve seen prepared on one of the many cooking reality shows on TV.  While I’ve prepared a few tagines, that’s really the limit of my N. African exposure so I set out on an internet search.  First I decided to focus on nations in Central North Africa, in order to avoid the temptation to do another tagine or something that might be considered more Middle Eastern.  Which is what led me to finding the Algerian Brik (or Borek), which seems to come in many varieties across N. Africa thru the Middle East and up in to South Eastern Europe/South Western Asia.  After reading a few articles on the history and origin of this easy to transport dish I realized I had a different version of it while in NYC last winter.  So with my new found knowledge, and a half dozen recipes, I set out to figure out the best way to conquer this dish while living in temporary housing.  I decided to use pre-made phyllo dough and got a variety of ingredients for the fillings.  Previous experiences with phyllo dough led me to go for the flat “panini” style we had in NYC but I’m hoping one day to have the skills to make these cigar or “eggroll” style.

Borek

Serves: Makes 4

Traditional filling includes eggs, which I used in two of the boreks. All of them were filled with onion, spinach, mashed potato, and a garlic clove.

Ingredients

  • 4 tbsp extra virgin olive oil, divided
  • 12 sheets of phyllo dough (10x20)
  • 2 cups mashed potatoes , divided in to 4 portions
  • 1/2 lb fresh spinach (or kale) well washed and torn
  • 1 cup onion, diced and divided in to 4 portions
  • 4 garlic cloves, minced
  • 2 eggs, cooked scrambled style (optional)
  • 1 cup feta cheese (optional)

Instructions

  1. Take three sheets of phyllo, make sure to cover any not being used with a moist papertowel, and fold in half so that the sheet becomes 10x10. Place desired fillings in the middle third on the phyllo dough, and then fold over the edges as if wrapping a present - ends first and then sides.
  2. Preheat oven to lowest setting possible, along with a lightly greased cookie sheet.
  3. Heat the oil in a large skillet or other flat-bottomed pan. Place borek folded side down in the pan and cook for 7 minutes, or until starts to turn golden. Gently flip the borek and repeat on other side.
  4. Place the finished borek on the cookie sheet in the oven in order to keep warm while preparing the final boreks.
http://www.dancingveggies.com/blog/2013/11/dancing-thru.html

I love dishes like this, quick and simple with a million different preparations.  Once I’m fully moved in to our new place I’m hoping to give the fried version a try, though I think I’ll stick to pre-cooking the eggs if I use them.  I served this with a bit of Greek Yogurt, though sour cream would also work – or nothing at all!

Potato, Potato

Aloo Tiki

Aloo Tiki

Time for October’s installment of Secret Recipe Club!! This month I was assigned the amazing Camilla who blogs over at Culinary Adventures with Cam.  I was immediately blown away by how many amazing international dishes she has her blog, including recipe from Malaysia, Kiribati, and Estonia.  I came oh so close to trying the rhubarb cake but the farmer’s markets were working against me so I went for my back-up recipe: Aloo Tiki from Pakistan.  I loved that the recipe was vegetarian to begin with, and by leaving out the egg wash I was able to make these appetizers vegan friendly as well.

Aloo Tiki

Serves: makes 12 potato patties

Ingredients

  • about 2 lbs of small potatoes, red or white - well scrubbed and halved
  • 1 tbsp cumin seeds
  • 1/2 tbsp dried parsley
  • 1/2 tsp ground coriander
  • 2 cloves garlic, minced
  • vegetable oil

Instructions

  1. Boil the potatoes in salt water until tender, around 30 minutes. Then drain, mash, and set aside to cool.
  2. Meanwhile toast the cumin seeds in a small skillet over medium heat until dark, around 3 minutes. Removed from heat and then mash in to the potatoes, along with the remaining spices. Form potatoes in to patties, about 4 inches round.
  3. Heat the vegetable oil in a large skillet, oil should be around 1/2 inch deep. Once hot add the potato patties and pan-fry until brown, 5 minutes on each side. Remove to plate covered in a paper towel and allow to cool.
  4. Serve and enjoy!

Notes

I added some chopped red onion to the last few - which of course wound up in the pictures!

http://www.dancingveggies.com/blog/2013/10/potato-potato.html

These were amazing, both with our dinner curry and as breakfast the next morning.  For breakfast I paired them with applesauce, my mom went for the sour cream, while my sister enjoyed them naked.  Any way you dress them up (or not!) they were AMAZING!

In the Birds

Dill Potato Salad

Dill Potato Salad

Welcome to the official end of summer – when bbqs and picnics have one last blaze of glory before grills are covered and picnic baskets are put away.  This past weekend we went to two different bbqs, and I decided to bring along one of my favorite potato salad recipes.  While my family normally goes for the yellow potato salad, on occasion things get switched up and we go for the classic white potato salad.  This recipe is slightly tweaked from the original version in an attempt to lighten up this traditionally mayo heavy dish.  I decided to use one of my standard “tricks” and switch out the mayonnaise for yogurt.  While in most cases I go for Greek yogurt, I decided to use standard yogurt in order to keep the dish moist.  The main key is making sure it’s low-fat and plain flavored – and while I tend towards coconut milk, standard dairy or almond based would work just as well.

In the Birds

Serves: Serves 6-8, as a side

Ingredients

  • 1 1/2 lbs butter potatoes, halved
  • 1 tsp salt
  • 1 red onion, diced
  • 1/2 tbsp white wine vinegar
  • 1/4 tsp white sugar
  • 1 tbsp fresh dill
  • 1/2 cup plain yogurt (I used So Delicious)

Instructions

  1. Place the potato in a large stock pan and cover with water, bring to a simmer and add the salt. Allow to cook for 30 minutes or until potatoes are tender
  2. Pour the potatoes into a large strainer and rinse with cold water. Allow to cool to room temperature.
  3. Meanwhile mix together the onion, vinegar, sugar, and dill. Place in fridge until potatoes are ready.
  4. Put the onion and potato mixtures together in a large bowl. Slowly add the yogurt, breaking up the potatoes as you go along. Place in the fridge and allow to chill for at least 2 hours.
  5. Serve cold and enjoy!
http://www.dancingveggies.com/blog/2013/09/in-the-birds.html

The real key with this dish is layering everything, giving all the ingredients a chance to meet each other if you will.  Which is probably why this dish is best done the night before a gathering, or early morning.  I’m sending this over as a late submission to /52weeksofcooking classic family recipes week – in my attempt to get back on schedule with everything.  My mind set isn’t back to 100% yet (see last post for explanation) but it feels good to be back in the kitchen, and hopefully my mojo is just chilling behind the flour raiding the last of the chocolate chips.

Come Together

Sukkerbrunede Kartofler – Caramel Potatoes

Caramel Potatoes

This week /52weeksofcooking challenged everyone to try a Scandinavian dish, something totally new to me.  Outside of reading Yes, Chef last year and various Kirsten books growing up I’ve had very little exposure to Scandinavia in general, let alone the cuisine.  So I decided to reread a few chapters of Marcus Samuelsson’s memoir to see what dishes he mentioned and quickly realized that wasn’t going to work since most of the dishes he mentions are fish centered and not easily vegetarianized.  However more searching led me to Aquavit, the Nordic restaurant that Samuelsson cut his teeth on in NYC – and their incredible seasonal menu and cookbook.  I was quickly drawn to a side dish from the cookbook: potato brulee.  I’m a huge fan of anything that involves caramel, or caramelization, and was intrigued by the idea of caramelizing potatoes.  A few more Google searches brought me numerous recipes for Sukkerbrunede Kartofler, caramelized potatoes, and with that I had my dish.  These potatoes are beyond simple to make and come out more earthy than sweet, which I was pleasantly surprised by.  I decided to use some new red potatoes from the local farmers market, but I have a feeling that most potatoes would work well for this dish.

Come Together

serves 5-6, as side

Ingredients

  • 2 lbs baby red potatoes or new red potatoes, well washed
  • 1 tsp salt
  • 1/4 cup soy butter (or regular)
  • 2 tbsp white sugar

Instructions

  1. Put the potatoes in a large pot and cover with cold water, bring to a boil then add the salt and allow to boil uncovered for 15 minutes. Drain, rinse, and then set aside the potatoes to slightly cool. Once cool, half the potatoes and set aside.
  2. Melt the butter in a deep sauce pan over medium high heat, allow to slightly brown and then slow stir in the sugar. Once the mixture has turned a deep brown/mahogany color add the potatoes. Coat the potatoes in the caramel mixture and then cook until potatoes start to brown on all sides about 5 minutes per side stirring only when moving to a new side.
  3. Remove to a serving dish, sit for 5 minutes and enjoy!
http://www.dancingveggies.com/blog/2013/06/come-together.html

I served these potatoes with some BBQ tofu, a simple salad, and some homemade bread.   I’m not sure how well these potatoes would reheat and didn’t have a chance to find out since those of us at the dinner table quickly finished off these crunchy potatoes.  I’m looking forward to trying a few more dishes, specifically the beet and asparagus dish (minus the roe) which sounds like the perfect spring meal.