Archive for the ‘Potatoes’ Category

A Stir-fry with Indian Spices

Friday, July 3rd, 2015

2 handfuls baby red, gold & purple potatoes
1 handful green beans
1 cup cooked garbanzo beans
Onion, chopped

Indian Spices (mix & match as you like or use everything as I prefer):
1/4 Tsp Tumeric
1/2 Tsp Black Mustard Seed
1/2 Tsp Whole Cumin Seed
1/2 Tsp Whole Coriander Seed
1 Tbsp Fresh Ginger, cut in match sticks
15 Curry Leaves (optional)
Pinch of Asafetida (optional)
Dash of ground Fenugreek (optional)
Dried Red Pepper

Oil for stir-frying
Melted ghee or butter for finishing (optional)
Fresh coriander leaves & lemon wedges for garnish

Boil the potatoes till just tender, then cool and cut in halves. Steam green beans till they turn dark green. Drain chick peas and dice the onion.

Heat oil in a wok or frying pan over high heat, add the mustard seeds and when they start to pop add the ginger and curry leaves (if using). Add cumin, coriander seed, dried red pepper broken in half and let sizzle for a few seconds. Add onions, turmeric and asafetida/fenugreek if using. Add potatoes and toss with the onions and spices, letting them begin to brown around the edges. Add drained garbanzos, cover and let steam briefly. Remove lid, toss in green beans, and remove from heat. Adjust salt and add a little melted ghee or butter over the top for added flavor if you like.

Garnish with lemon wedges and fresh coriander if using. Serve with warmed Indian flat bread (naan, roti, chapati, parathas), yoghurt, and some mango or lemon pickle, or chutney.

NOTE: Indian flatbreads, curry leaves and mango & lemon pickles are all available at the Indian grocery at 42nd and Walnut next to the Wawa.

Light Potato Salad

Wednesday, July 1st, 2015

I’ve enjoyed this potato salad recipe for many years. It’s from my friend from grad school, Susan Olexiew. The nutmeg and vinaigrette make a fragrant and tasty combination.

* Red Bliss, Yukon Gold, or Andean Purple Potatoes
* Mild onion (Vidalia or Walla Walla) or ordinary white onion soaked in salt water for 10 or 15 minutes, chopped
* Olive Oil
* Rice Wine Vinegar (unseasoned)
* Sea Salt
* Fresh Grated Nutmeg

Chop the onion into a bowl large enough to contain the finished salad. Boil potatoes in their jackets. When done, peel (or not), dice and add the hot potatoes to the bowl with the onions, which will slightly cook the onions and make them mild.

Add lots of olive oil, rice wine vinegar to taste, sea salt, and stir to combine. Grate nutmeg into the salad until the potatoes are fragrant (taste as you go, it will probably require more nutmeg than expected). Let the salad mellow on the kitchen counter till the flavors blend and serve at room temperature.

Green Beans & Potatoes in a Thin Tomato Broth

Wednesday, April 1st, 2015

When I first joined the garden in 2008, I shared half a plot with Linda Marucci. Linda gave me this recipe from her mother, who used to prepare green beans and potatoes this way for her family. To me, it is the ultimate comfort food and I make it often when green beans are plentiful. Simple and delicious!

Green beans cut in 1 inch pieces

Potatoes, cut in a 1 inch dice (peeled or not as desired)

1 or 2 tomatoes

Splash of olive oil

Salt and pepper

Skin the tomatoe(s) if you like, then chop, add enough water and simmer until you get a light tomato broth. Season with salt and pepper and a splash of olive oil.

Add the green beans and potatoes and continue simmering until done.



Mashed Potatoes & Greens

Thursday, March 15th, 2012

This recipe, adapted from Mark Bittman (NYTimes), is so good and so easy that it demands a place in our cookbook.

You will need equal parts of blanched greens (dandelion works especially well as does arugula) and potatoes boiled in their jackets.

Blanch the greens (don’t blanch arugula if using), drain, and cut into bite-sized chunks. Boil the potatoes till soft, peel or not as you prefer, then pour a goodly amount of olive oil over them and mash roughly. Adjust the potatoes for salt and mix in the greens.

This dish works well with almost any kind of greens — kale, collard, chard, dandelion — just adjust your blanching times to make sure different types of greens get cooked their proper amounts. If you are using arugula, don’t blanch, just stir into the hot potatoes to let it wilt a bit.

Mark Bittman’s original recipe, which comes from Liguria on the north-west coast of Italy, uses dandelion greens which lend a slightly bitter flavor to the dish, along with lots of good olive oil. At the end, he finishes by topping with breadcrumbs and toasting under the broiler for a minute or so to add a bit of crunchy texture.

However, toppings are optional, broiler step is optional, toasted seeds or nuts sprinkled on at the end are optional. The real key to this dish is flavorful potatoes (yukon golds, red bliss, something heirloom from your garden) mixed with garden-fresh greens blanched just to tenderness, and a fine olive oil. And just a touch of sea salt.