Archive for the 'Potato' Category

Herbed Summer Squash and Potato Torte

Sunday, August 3rd, 2014

Nora McGinnis, adapted from Bon Appetit, June 2001

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice– getting browner at the edges and more tender inside, creating an excellent contrast.

Makes 8 servings

1 bunch CSA I’Itoi, spring, green, or other onions, thinly sliced

1 cup grated Parmesan cheese

2 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme leaves (optional)

1 1/2 teaspoons salt

3/4 teaspoon ground black pepper

2 pounds CSA potatoes, peeled and cut into 1/8-inch-thick rounds

12 ounces CSA yellow crookneck squash or yellow or green summer squash, cut into 1/8-inch-thick rounds

6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8 inch round cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Note: This torte can also be made in a single 10 inch cast iron skillet, making a thicker dish and requiring a little more time in the oven.

Summer Squash Soup

Sunday, August 3rd, 2014

Nora McGinnis, adapted from Gourmet, September 2006

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

1 medium CSA onion or about half a basket of little sweetie onions, halved lengthwise and thinly sliced crosswise

1/2 teaspoon salt

2 lb CSA yellow summer squash, halved and thinly sliced

2-4 CSA carrots, thinly sliced

1 CSA yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced

4 cups vegetable stock

Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.

Note: This soup adapts well to all sorts of variations. While the above combo of vegetables produces a fun, bright yellow color, it is equally tasty made with zucchini, ronde de nice squash, red skinned potatoes or purple potatoes. You can also substitute sweet potatoes for a sweeter flavor or chicken stock for a heartier savory flavor.

Potato and Okra Fish Stew

Monday, July 28th, 2014

Philippe, Tucson CSA

2 fish fillets (white fish is best)
1 large onion, chopped
2 cloves garlic, minced
2 large potatoes, diced
2 large tomatoes, diced
2 bell peppers, diced
1 basket okra (remove stem end and then chop in ½” segments
1 glass white wine
1 bay leaf
½ tablespoon thyme, chopped
½ cup parsley, chopped
2 tablespoons oil
Salt and pepper to taste

In a large skillet, heat oil to medium heat.
Add onions and sauté until translucent.
Add garlic and sauté for another 2 minutes.
Deglaze with white wine.
Add remaining ingredients. Stir well.
Cover, reduce heat and simmer for 45 minutes or until potatoes are soft.
Carefully insert fish fillets in sauce and simmer for another 10 minutes.

Serves 2.

Mashed Potatoes with Parsley and Parsley Root

Monday, May 19th, 2014

Sara Jones, Tucson CSA

1 basket red creamer potatoes, washed and cut in half
1 bunch parsley roots, scrubbed and roughly chopped
2 small sweet onions, peeled and chopped
2 cloves garlic
Salt and pepper
1/4 stick of butter
2 tablespoons milk or cream
1/4 teaspoon celery seeds (optional)
Freshly chopped parsley

Boil or steam potatoes, parsley root and onion and garlic until tender. Drain and place in large bowl with celery seeds, salt, pepper, butter and milk. Use a potato masher to mash by hand, or use beaters on medium setting. Beat until mostly smooth. Stir in parsley and season with additional salt and pepper, if needed.

Earthy Warm Green Salad

Friday, November 8th, 2013

Philippe, Tucson CSA

1/2 pound bacon, cut in strips; or 1/2 cup blue cheese (add blue cheese at the end)
1/2 pound potatoes, cubed
1 salad mix, chopped
1/2 bunch greens, cut in ribbons
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1/2 cup walnuts, lightly crumbled
Black pepper or red chile flakes
Salad dressing

In a non-stick pan, eat oil to medium high.
Sauté bacon and potatoes in oil.  Cover and sauté for about 20 minutes or until potatoes are soft. Stir occasionally.
Season with black pepper or red chile flakes.
Add to salad mix and greens.
Add Parmesan cheese, walnuts and salad dressing.
Toss and serve.

Southwestern Potato Okra Hash

Tuesday, July 23rd, 2013

Mary Leuchtenberger, Tucson CSA

2 medium potatoes
1(or more) chiles
1/2 share okra
2 tomatillos
shredded cheese

In a heavy skillet heat a thin layer of oil or lard. Chop potatoes and
chiles and add to pan when oil is hot, stirring periodically. When
potatoes begin to brown, thinly slice okra and add to pan, and cook for
a few minutes longer, stirring as needed. Chop tomatillos and mix into
hash. Remove pan from heat, top with shredded cheese and cover for a few
minutes to allow cheese to melt.

No okra slime!

Potato, Squash and Greens Gratin

Monday, May 6th, 2013

Philippe, Tucson CSA

1 lb potatoes
1/2 lb summer squash
1 bunch greens, chopped
4 oz goat cheese, crumbled
1/2 cup milk
1/2 cup Grated Parmesan cheese
Salt and pepper
1/4 cup basil, chopped
Olive oil

Pre-heat oven at 400.

Grease an oven dish with olive oil.

Blanch the chopped greens in boiling water for 1 minute.   Drain and set aside.

Slice potatoes and squash very thinly.

Take half the potatoes and half the squash and make a layer at the bottom of the dish.  Cover with half the cheese and half the greens.  Season with salt and pepper.

Repeat with the other halves of potatoes, squash, cheese, greens, and with some more salt and pepper.

Poor the milk evenly over the dish.  Sprinkle with grated Parmesan.

Shepherd’s Pie

Monday, April 15th, 2013

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.

Roasted Nopales, Potato and Bean salad

Tuesday, May 22nd, 2012

Dana Rosenstein, Tucson CSA

1 share CSA beans
1-2 shares CSA potatoes
1 share CSA no pales
dry CSA chili
chili powder
i’toi onions

soak CSA beans for as long as possible, best overnight, and change the rinse water at least once.

slice open a dry CSA chile a few inches along its length.  add chile with beans and water to a pot. boil, then simmer until the beans are cooked – up to 2 hours, depending on whether you are using pinto or black beans and how long they soaked.

meanwhile, preheat oven to 375. dice CSA potatoes and nopales. place in a large bowl with cumin, chili powder and salt to taste. I used ~12 red potatoes and 2 cactus pads. I added 1/2 tbsp cumin, 3/4 tbsp chili powder, 1/4 tbsp chiltipine powder, and 3/4 tbsp salt.

Stir well with some olive oil. Place on baking sheet and roast for 20-25 min or until the potatoes are cooked and the nopales are dry to your liking. Stir at ~10 min mark.

return potatoes and no pales to the bowl and set aside. when the beans are done, strain and add them to the roasted vegetables.

if you like, whip equal parts olive oil and lemon/lime juice with salt and pepper as a dressing.

garnish with (or stir in) cilantro or green i’toi onions if you like. can be served as a hot or cold salad or as a taco or burrito filling.

Stoemp (mashed potatoes with friends)

Friday, November 25th, 2011

Philippe, Tucson CSA

Pronounced stoomp, this typical Flemish and Dutch dish consists of potatoes mashed with one or more greens or root vegetables, or even with bacon. It is similar to Irish colcannon.
It’s very easy to make and versatile in its use of ingredients. Typical friends for the potatoes are carrots, kale, cabbage, spinach, green beans, or Brussels sprouts, but you can use any CSA greens or root vegetable, including mustard greens, chives, leeks, onions, garlic, endive, frisee, turnips, turnip greens, etc.

The proportions are flexible.  The potatoes should remain dominant with the other ingredients not exceeding 1/3 of the total.

1 lb potatoes, diced
1/2 lb of any combination of leafy greens or root) or root vegetables (diced)
a few clumps of butter
some milk or cream
salt and pepper

Boil the potatoes and friends together until potatoes are soft.  Drain.
You can also cook the potatoes by themselves while sauteing the greens and/or roots in some butter or oil until tender. This way, the flavor of the friends don’t get lost in the boiling water.

Mix the cooked ingredients in a mixing pot and mash together with a few clumps of butter. Add a pinch of nutmeg and salt and pepper to taste. Add a little milk or cream to achieve desired consistency.  You can use a food processor instead, if you want a smooth puree.

You can get more creative with your stoemp by adding friends such as roasted chiles, broccoli, grated cheese, summer squash, sweet corn, etc.  The sky’s the limit.