Posts Tagged ‘Potato’

from: Cuisine Splendid Soups and Super Sides

Note:  You’ll only use the potato flesh, so save the skins for another dish or tasty treat like potato skins.

Servings: 6 (12 cups)
Total Time:  1.5 hours

4 large potatoes, pierced and coated with olive oil and kosher salt
4 strips of bacon, diced
1-1/2 cups chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp. minced fresh garlic
1/3 cup all purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1 Tbsp. dry mustard
2 cups broccoli florets
2 cups chopped, smoked ham
4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
1/2 cup chopped scallions


  1. Preheat the oven to 400 degrees.
  2. Bake the potatoes on a baking sheet until tender, about 1 hour. When they are cool enough to handle, halve the potatoes, scoop out the flesh, and chop.
  3. Cook the bacon in a large pot or Dutch oven until crisp.  Transfer bacon to a paper-towel-lined plate.
  4. Saute onions, carrot, celery, and garlic in bacon drippings over medium-high heat until onions soften, about 3 minutes.  Whisk in flour and cook 1 minute.
  5. Whisk in broth, water, cream, and mustard.  Bring to a boil.
  6. Add potato flesh, broccoli, and ham.  Reduce heat to medium and simmer until broccoli is tender, 5-7 minutes.
  7. Add 3-1/2 cups of cheddar cheese, let melt, then stir into soup.  Season with salt and pepper.
  8. Garnish each serving with scallion, bacon, and remaining 1/2 cup of cheddar.

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Potato Thyme Rolls

From: Madison Herb Society

Prep Time:
Cook Time:
Total Time:
Servings: 18 rolls

1/4 cup lukewarm Water
2 tablespoon Honey
1/2 cup Buttermilk
3 tablespoon minced fresh thyme or 1 tablespoon dried Thyme
3 to 4 cups whole Wheat Flour
1 Egg beaten with 1 tablespoon Milk for glaze
1 tablespoon dry Yeast
1/2 cup mashed Potatoes
3 tablespoons Butter
1 Egg

Combine water, yeast and honey in a cup. Set aside for 10 minutes.

In a saucepan combine potatoes, buttermilk, butter and thyme; heat to lukewarm. Combine with yeast mixture and egg in a large bowl. Stir in another cup of flour, 1/2 cup at a time. If necessary add a little more flour to form a soft kneadable dough. Knead until smooth and elastic.

Transfer the dough to an oiled bowl and turn to coat it with oil. Let rise until double about 1 hour. Punch down, turn out onto floured surface, divided into thirds. Roll each piece into a 10″ rope. Cut each rope into 18 pieces and shape into ball.

Butter 8 muffin cups. Place 3 balls in each cup. Let rise until double and then fill cups, brush with glaze. Bake at 400° for 12 to 15 minutes until lightly browned. Serve warm. Make 18 rolls. These are very light rolls. Do not over knead, adding as little flour as possible.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time: 45 minutes
Total Time:

4 medium Yukon Gold Potatoes, cleaned and cubed
1/2 cup Olive Oil, plus more for coating baking sheets
Salt and fresh-ground Black Pepper
1/4 pound fresh Green Beans, cleaned and trimmed
1 Shallot, minced
1 tablespoon Dijon Mustard
1/4 cup Balsamic Vinegar
1 tablespoon fresh Thyme Leaves, minced

Preheat the oven to 400 degrees. Place the potatoes on a couple of baking sheets. Drizzle with olive oil and sprinkle with the salt and pepper. Bake for 45 minutes or until  the potatoes are brown and well carmelized.

Blanch the green beans by immersing them in a large saucepan of boiling water for 2 to 3 minutes. Remove the green beans from the saucepan and dunk them in a bowl of ice water to stop the cooking process. Drain and dry the green beans.

In a large bowl, combine the shallot, Dijon mustard, vinegar, and thyme. Salt and pepper to taste and whisk to combine the ingredients. While whisking, add 1/2 cup of the olive oil. Continue whisking to blend the oil thoroughly into the dressing. Add the potatoes and green beans; toss to combine. Serve.

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from:  Almost Vegetarian, by Diana Shaw

Time:  50 minutes, start to finish
*This can be made up to 3 days in advance.  Reheat in a covered, heavy saucepan slowly over medium heat.

4 large boiling potatoes, peeled and quartered
2 large leeks, cut in half, cleaned, and sliced into long, thin strips
4 cups water
1 cup buttermilk or 1 cup of low-fat/non-fat plain yogurt, whisked until light and thin
salt & pepper
Garnish:  1 cup minced fresh herbs such as chervil, parsley, chives, cilantro, dill, or a mixture

In a large saucepan, combine the potatoes, leeks, and water.  Bring to a boil, cover, and simmer on medium-low heat for about fourty minutes, until the potatoes are tender and leeks are soft.  Puree the vegetables and cooking water in a blender or food processor in small batches.  Be careful to vent the blender to avoid steam buildup.  Return the puree to the sauce pan, then add the buttermilk or yogurt.  Heat the soup slowly over low heat, uncovered, until just warmed through.  SEason wtih salt and pepper.  Serve warm, sprinkled with fresh herbs, or chill and serve cold.

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from:  Crystal Lake Gardens via MACSAC

Prep Time:  ?
Cook Time:  about 20 minutes
Servings:  2

1 pound new potatoes, peeled and halved
2 tablespoons butter
5 medium leeks, sliced (white and light green parts)
1/4 cup milk
salt and pepper

Cook potatoes in boiling water until tender.  Meanwhile, melt butter in heavy, medium-sized skillet over medium-low heat.  Add leeks and cook, stirring frequently until tender and beginning to color, 8-10 minutes.  Drain the potatoes and return them to the pot.  Mash, and mix in milk.  Stir in the leek mixture.  Season with salt and pepper.

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Radish Top Soup

from:  The Victory Garden Cookbook

6 tbsp butter, divided
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, chicken stock, or a combination
1/2 cup heavy cream (optional)
freshly ground pepper

Melt 4 tablespoons of butter in a large saucepan, add onions, and cook until golden, about 5 minutes.  Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes.  Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt.  Combine with radish tops and cook, covered, for five minutes to mingle flavors.  Puree in food processor or blender.  Add cream and remainin butter, if desired.  Season to taste with salt and pepper.  Serve hot.  (or, serve cold, but omit the butter enrichment).  Makes 4-6 servings.

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