Posted on

Pan Fried Rose Gold Potatoes with Paprika

Ingredients
1 teaspoon paprika( Spanish smoked, or Hungarian Sweet)
3/4 teaspoon kosher salt; more to taste
5 tablespoon extra-virgin olive oil
1 1/2 lb WPF Rose Gold Potatoes (3-4 medium)
freshly ground pepper

Directions
Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2-3/4 wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4 wide pieces. Heat 4T. of the oil in a large skillet, preferably cast iron, over medium-high heat. When the oil is hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4t. salt, and stir again. Fry the potatoes, stirring frequently, until they’re tender in the center and nicely browned on the outside 25-30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or med-low.) Turn off the heat. Push the potatoes to one side of the pan and pour the remaining Tbsp. of oil into the empty space in the pan.Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Salt to taste. Serve hot, serves 4-6. From Fine Cooking, March 2006

Posted on

German Potato Salad

Ingredients
freshly gorund pepper
6 tablespoon white wine vinegar
1 large yellow onion, peeled and thinly sliced
12 thick slices of bacon
salt
6-8 medium Yukon Gold potatoes
1/4 cup chopped fresh parsley leaves

Directions
Put potatoes in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, reduct heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, 15-20 minutes. Meanwhile, cook bacon in a large skillet over med. heat until crisp, 10-15 minutes. Drain on paper towels, setting skillet with rendered fat aside. Crumble bacon into large pieces. Drain potatoes, peel while still hot, and cut into 1 cubes. Put potatoes into large warm serving bowl and add bacon and onions. Return skillet with bacon fat to med-high heat and heat until hot. Carefully add vinegar, salt & pepper to taste. Pour hot dressing over potato mixture and toss well. Adjust seasonings. Garnish with parsley. Serve warm. Serves 6-8 From James Beard’s American Cookery

Posted on

Potato Pancakes with Applesauce

Ingredients
salt and freshly ground pepper
2 lb potatoes, peeled
4 eggs, beaten
1 tablespoon freshly squeezed lemon juice
1 large yellow onion
1/8 teaspoon baking powder
oil for frying

Directions
Using the large holes of a grater, grate the onion into a bowl. Add lemon juice and eggs, and mix well. Using the same grater, grate the potatoes into the bowl. After each potato is grated, stir to mix well. The lemon juice should keep the potatoes from darkening. When the potatoes are grated, add salt and pepper to taste. Add the baking powder just before frying. Add oil liberally to a heavy skillet (olive oil is best for this). Heat the oil over medium high until it is just below the smoking stage. Use a large soup spoon to drop the potato mixture into the hot oil, about 1/4c. at a time. Flatten the cakes gently with the back of the spoon. Fry on one side until brown and crisp, then turn and fry on the other side. Remove from the pan and drain on paper towels. Add a dollop of applesauce and serve. Serves 6-8 From Nancy Harmon Jenkins

Posted on

Garlicky Mashed Potatoes

Ingredients
salt
pepper
1 Garlic head, peeled
1 1/2 liter All Blue, or other moist potatoes, quartered
butter
Half-n-Half, or cream (optional)

Directions
Cover quartered potatoes and a head of peeled garlic in water, boil until tender, and drain. Immediately mash with a hand masher to your desired smoothness. Add salt, pepper, butter, and if desired, a little cream. Serves 2 From Fine Cooking, March 2006

Posted on

Fleutters

Ingredients
2 tablespoon finely chopped parsley
salt
2 tablespoon flour
2 lb potatoes
1 clove garlic, crushed or minced
2 large eggs

Directions
Beat ingredients together until smooth. Form into 10-12 balls and place in a well-buttered baking dish. Brush lightly with melted butter and sprinkle with paprika. Bake at 375 degrees for about 25 minutes or until puffed and lightly browned.

Posted on

Easter Egg Potato Pizza with Onions

Ingredients
1/4 cup Parmesian Cheese
Freshly Ground Black Pepper
Sea Salt
3 cup Multi-Colored Potatoes Thinly Sliced
1 Large Ball Mozerella Cheese (Pulled to Shreds)
6 Large Garlic Cloves (Sliced)
2 cup Sweet Onion
1 tablespoon Chopped Fresh Rosemary
1/4 cup Olive Oil
1/4 cup Chopped Fresh Rosemary
1 lb Whole Wheat Pizza Dough

Directions
Preheat oven to 500 degrees. On a floured surface, shape dough into a rectangle and roll it out slightly. Lift dough onto a well-oiled baking sheet (an 18 by 13 baking sheet works best) and press the dough to fit into all corners of the pan. Heat oil in a large skillet over medium high heat. Add 1/4 cup rosemary and cook for 1 minute. Add onions and stir to coat. Cook until onions have softened a bit, but are not browned at all (4 to 5 minutes). Add garlic and cook until garlic is softened (2 to 3 minutes). Remove pan from heat, and stir in 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Use a slotted spoon to remove onion, garlic and rosemary mixture from the pan and spread it onto the pizza base to within 1/2-inch of the edge of the base on all sides. Spread shredded mozzarella cheese evenly over the top of the onions. Put potatoes into the pan with the oil that remained from cooking onions and garlic. Season with salt and pepper and toss to coat evenly with oil and seasoning. Arrange the potatoes over the mozzarella. Bake pizza for 20 minutes. Take the pan out of the oven, sprinkle Parmesan cheese and last tablespoon of rosemary over the top of the pizza. Finishing baking cheese is melted and golden brown (3 to 4 minutes). Cut and serve hot.

Posted on

Roasted Carrots and Parsnips with Shallots

Ingredients
1 lb carrots (WPF chantenay carrot is perfect)About 5 large
1 lb parsnips(4 large)
3 tablespoon extra-virgin olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, softened
2 tablespoon minced shallots
2 tablespoon finely chopped fresh chives
1 1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped

Directions
Heat the oven to 450 degree F. Cut the carrots and parsnips into 2×1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned…40-45 minutes. Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately. Fine Cooking, March 2005

Posted on

Buttermilk Potato Soup

Ingredients
4 small onions, thinly sliced
3 cup buttermilk
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon coarse salt, plus more to taste
2 lb potatoes, such as Rose Gold, ALl Blue, and Swedish Peanut; cut to similar size
Freshly ground pepper
1 tablespoon dill, roughly chopped

Directions
Place potatoes in a medium saucepan, cover with cold water and add salt. Bring to a boil, and reduce to a simmer; cook until tender, 10 to 20 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Heat buttermilk in a saucepan over medium low heat. Drain potatoes, and let cool briefly. Divide potatoes between soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper and garnish with dill. Serves 4. From marthastewart.com

Posted on

Carrot Almond Cake

Ingredients
1 teaspoon orange zest
3 tablespoon ground almonds or 3 T flour
1 1/2 cup maple syrup
6 eggs, seperated
1 1/2 cup steamed, pureed carrots
1 teaspoon salt
2 teaspoon cardamom
Cream cheese frosting

Directions
Preheat oven to 350 degrees. Butter a 9-inch cake pan. Combine the carrot puree with the egg yolks, then the maple syrup. Mix in the almonds, zest, salt, and cardamom. Beat egg whites in a separate bowl until stiff, then fold them gently into the carrot mixture. Spread in a greased pan. Bake until springy, about 40 minutes. Cool. Frost if desired. From the Maine Organic Farmers and Gardeners Assoc. Newspaper, March-May 2005

Posted on

New England Boiled Dinner

Ingredients
5 carrots, cut into 2 inch pieces
10 small boiling onions, peeled
1/2 cup maple syrup
2 quart water
2 1/2 lb cured corned beef brisket
3 baking potatoes, peeled and quartered
1 small green cabbage, cored and cut into wedges

Directions
Trim fat from brisket. Place in a large stockpot; add water. Bring to a boil, cover and reduce heat, simmering 2 hours or until tender. Preheat oven to 400 degrees. Remove brisket from pot. Set cooking liquid aside. Place brisket in a large baking dish coated with cooking spray. Drizzle with syrup. Bake, uncovered, at 400 for 20 minutes. Add onions, carrot, potato, and turnip to liquid in pot; bring to a boil over high heat. Cover; reduce heat to medium. Cook 25 minutes. Add cabbage; cook 5 minutes or until vegetables are tender. Drain; place on a serving platter. Cut brisket across grain into thin slices, and place on serving platter; drizzle with drippings from baking dish. Serves 5 From The Complete Cooking Light Cookbook Traditionally served for lunch (referred to dinner in our parts), this New England Boiled dinner provides a good meal before heading back out into the fields or barn to work.