If you love all things potato
this {Pageturner Ecookbook} is for you
98 recipes
Afghani bolani - potato and green onion stuffed flatbread
Allumette potatoes
Almondine potatoes
Andorran escudella
Asparagus quiche with hash-brown crust
Balsamic potato salad
Belarusian kletski - potato dumplings
Berny potatoes
Boxty potato cakes
Caribbean conch stew
Cedar planked salmon with mustard mashed potatoes
Celery root and mashed potatoes
Chicken pot au feu with carrots potatoes and leeks
Chickpea tahini soup with harissa roasted peppers
Cod and potato chowder
Cod with vegetables and aioli sauce
Codfish cakes
Colcannon cakes
Corned beef and cabbage
Creamy mashed potatoes
Crispy potato eggplant tart
Croquette potatoes
Deep-fried cod patties
Duchess potatoes
Easy beef stew
Eggs suzette
fidleheads with asparagus and new potatoes
Fillets of salmon in potato crust
Finnish salmon soup
Fish and chip waffle with pea shoots and tartar sauce
Fish and chips
Flounder with fiddleheads and red potatoes
Garlic roasted potatoes
Garlic-layered potatoes
Garlic-roasted potato skins
Gnocchi with green chive sauce
Great Canada potato salad
Green peas soup
Grilled chicken pesto
Grilled honey-thyme chicken and potatoes
Herb potato and bread stuffing
Herb roasted potatoes
Indian Fish and potato tikkis
Irish champ
Irish stew
Khachapuri cheese bread
Lamb stew
Latkes and smoked salmon club sandwich with dill aioli
Niçoise salad
Oven baked sweet potato fries
Pear hazelnut gnocchi with greens
Pickled herring and potato salad
Pistou soup
Pot roast
Potage parisien
Potato anna
Potato bacon soup - quick and easy
Potato cake
Potato crepes
Potato eggplant tart
Potato galette with wild mushrooms
Potato galettes with smoked salmon and dill creme fraiche
Potato gnocchi -gnocchi di patate
Potato gnocchi with lobster
Potato latkes
Potato macaire
Potato pancakes
Potato pancakes with goat cheese on mixed greens
Potato pancakes with smoked salmon and creme fraiche
Potato soup with fiddleheads and garlic croutons
Potatoes dauphine
Potatoes fondantes
Poutine with homemade gravy
Provencale salt cod and potato puree
Punjabi samosa
Puree of celery root
Quinoa vegetarian soup
Roasted onion and garlic soup
Roasted sweet potato stew with kale and freekeh
Rosemary-roasted chicken with potatoes and fennel
Sautéed potatoes
Savoyarde potatoes
Shepherds pie
Smoked trout chowder
Smoky halibut chowder with charred corn
Soft potato ravioli with truffle pan sauce
Spicy oven-roasted potatoes
Sweet Potato Black Bean Burritos
Sweet potato burgers
Sweet potato gnocchi with sage and brown butter
Sweet potato kugels
The best hash brown patties
The pan-seared salmon
Tofu patties
Tourte au camembert - Potato Cabbage and Camembert casserole
Tuscan ribollita soup
Vegetable latkes
Vegetarian shepherds pie
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Potatoes are considered to be one of the greatest foods in the world due to their high nutritional value and low price.
Some surveys have found that in Russia, Bulgaria, Ecuador and other countries, there are several famous "Village of Longevity", where people's staple food is potatoes. Potatoes are rich in starch, vitamin C, vitamin A, B vitamins, dietary fiber, pantothenic acid, and minerals such as phosphorus, calcium, magnesium, and potassium. The vitamin content of potatoes is 2.5 times that of carrots, 3.3 times that of Chinese cabbage, 4.2 times that of tomatoes, and the content of vitamin C is the highest in vegetables. Sweet Potatoes One medium skin-on baked sweet potato provides 122% of the recommended daily value (DV) for vitamin A (based on a 2,000-calorie diet).
Among other nutrients, they're also rich in vitamin C, fiber, potassium, B vitamins, beta carotene, and essential amino acids. Sweet potatoes may help lower the risks of developing diabetes, cardiovascular disease, and cancer.
Mashed potatoes:
the wrong way
Potato mashers are obviously the best tool for this task, right? Actually, no. Mashers should be your last resort, as using them on your spuds can lead to an overworked mixture with a gluey consistency – and they're also not great at getting all the lumps out. Instead, a potato ricer creates perfect results and is less work to use. If you don’t have a ricer, press your cooked potatoes through a fine sieve with a spatula. Either of these methods will create a fluffier, smoother result.
Mashed potatoes
the right way
The way you boil your potatoes is important. Put them into cold water, then bring them up to temperature. This way, the potatoes will cook more evenly, resulting in perfectly smooth mash. Make sure you salt your cooking water well, too – it will permeate the potatoes as they cook, making them more flavoursome. Better yet, boil the potatoes in stock instead of water. After all, no one wants bland mash.
Some surveys have found that in Russia, Bulgaria, Ecuador and other countries, there are several famous "Village of Longevity", where people's staple food is potatoes. Potatoes are rich in starch, vitamin C, vitamin A, B vitamins, dietary fiber, pantothenic acid, and minerals such as phosphorus, calcium, magnesium, and potassium. The vitamin content of potatoes is 2.5 times that of carrots, 3.3 times that of Chinese cabbage, 4.2 times that of tomatoes, and the content of vitamin C is the highest in vegetables. Sweet Potatoes One medium skin-on baked sweet potato provides 122% of the recommended daily value (DV) for vitamin A (based on a 2,000-calorie diet).
Among other nutrients, they're also rich in vitamin C, fiber, potassium, B vitamins, beta carotene, and essential amino acids. Sweet potatoes may help lower the risks of developing diabetes, cardiovascular disease, and cancer.
Mashed potatoes:
the wrong way
Potato mashers are obviously the best tool for this task, right? Actually, no. Mashers should be your last resort, as using them on your spuds can lead to an overworked mixture with a gluey consistency – and they're also not great at getting all the lumps out. Instead, a potato ricer creates perfect results and is less work to use. If you don’t have a ricer, press your cooked potatoes through a fine sieve with a spatula. Either of these methods will create a fluffier, smoother result.
Mashed potatoes
the right way
The way you boil your potatoes is important. Put them into cold water, then bring them up to temperature. This way, the potatoes will cook more evenly, resulting in perfectly smooth mash. Make sure you salt your cooking water well, too – it will permeate the potatoes as they cook, making them more flavoursome. Better yet, boil the potatoes in stock instead of water. After all, no one wants bland mash.
Afghani bolani - potato and green onion stuffed flatbread 
Serves: 4
Preparation time: 40 minutes
Cooking time:20 minutes
Bolani can be served with coriander chutney or mint yogurt
For the dough:
3 1/2 cups all-purpose flour (580g)
1 teaspoon salt
2 tablespoons vegetable oil
1 1/4 cups water (300g)
For the filling:
1 1/2 pounds (680g) baking es
2 cups (140g) packed sliced green onion
2 cups, (60g) packed cilantro
1/2 cup (60g) chopped green pepper or to taste
1 teaspoon black pepper
1 teaspoon salt or to taste
2 tablespoons olive oil
Additional oil for shallow frying
For the dough:
Combine flour, salt, and oil in the bowl of a food processor. Process until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.
Remove the dough from the processor and knead on a floured counter to form a ball. Wrap in plastic and let rest about 20 minutes.
For the filling:
Wash es, prick with a fork, and microwave until soft, approximately 10 minutes depending on the size of your es. Potatoes are done when you can easily pierce them with a knife and they feel soft.
When the es are cool enough to handle, remove the skins and coarsely mash with a fork.
Roughly chop the cilantro.
In a skillet, heat olive oil.
Sauté green pepper for 3 minutes.
Add green onion and sauté for 5 minutes over medium heat.
Turn off the heat and stir in chopped cilantro, salt, and pepper.
Gently stir in the es.
To form the bolani:
Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.
Divide the filling into 8 equal portions.
Roll out a ball of dough on a lightly floured surface to form an 8-9 inch circle.
Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it. A little water may help to seal the dough.
Repeat with the remaining balls of dough.
To shallow fry:
Heat 2 tablespoons oil in a large skillet on medium high.
One by one, shallow fry the bolani one one side until golden brown. Flip and fry on the other side until golden brown. Press down gently on the edges of the bolani while cooking to ensure that they brown evenly.
Place cooked bolani on a metal rack.
Allumette potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
4 pounds baking es
Oil for frying
Salt to taste Peel and wash es. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until es are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry es in batches, until golden brown.Sprinkle with salt. Serve hot.
Almondine potatoes
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds es
3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4 teaspoon grated nutmeg
For breading:
3 eggs, beaten
2 tablespoonsoil
1/2 cup flour
1 cup fresh breadcrumbs
1 cup sliced almonds
oil for frying Peel and cut es into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
In a large saucepan, combine es with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown
Andorran escudella
Serves: 6
Preparation time:20 minutes
Cooking time:3 hours
1 Ham bone
4 Veal bones
4 oz Salted pork
½ Chicken (cut into bite sized pieces)
½ lb Veal (cut into bite sized pieces)
½ lb Potatoes (peeled and diced)
2 ¼ Quarts of water
4 oz Finely chopped onions
3 Tbsp Olive oil
1 Medium leek (chopped)
½ lb Carrot (finely diced)
½ lb Green cabbage (finely chopped)
4 oz Rice
3 oz Elbow/Ciocchetti pasta
4 oz Great Northern beans (cooked)
Pinch of saffron threads
Blanch the salted pork in hot water to remove excess salt. Dice the pork into small pieces.
In a large skillet, heat the olive oil and sauté the chopped onions.
As soon as the onion begins to brown, add the salted pork pieces, chopped chicken, and veal.
Add the chopped es, carrots, and leek to the skillet.
and the chopped green cabbage.
In a large saucepan, create a broth by adding the ham and veal bones to water.
Simmer on low heat for about 40 minutes. Add the saffron and salt.
Remove the bones from the broth and discard them.
Add the vegetable and meat mixture from the skillet into the broth.
Add the beans, rice, and pasta.
Cook for about fifteen minutes until the pasta and rice become tender.
Serve the hot stew into bowls with crusty bread.
Asparagus quiche with hash-brown crust
Serves: 10
Preparation time:40 minutes
Cooking time:30 minutes
2 tablespoons butter, softened, plus more for pan
4 medium russet es (about 2 pounds), peeled
1 egg
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half or light cream
1 tablespoon Dijon mustard
Pinch of grated nutmeg
6 ounces Fontina cheese or Emmenthal cheese, grated (about 1 1/2 cups)
1/2 bunch asparagus (about 1/2 pound), ends trimmed
Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
Using the coarse grater disk on a food processor or the largest holes on a box grater, shred es. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid; Transfer es to a bowl and add butter, 1 egg, salt, and 1/4 teaspoon pepper.Pat into bottom and up sides of prepared pan. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl and set aside.
Sprinkle Fontina or Emmenthal cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges.
Balsamic potato salad
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
3 pounds new little red es
1/2 cup slivered oil-packed sun-dried tomatoes
3 tablespoons capers
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons sun-dried tomato oil
1 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh oregano or basil Cook es in pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers.
Whisk together vinegar, olive oil, sun dried tomato oil, mustard, salt and pepper; toss with mixture.
Let stand for 10 minutes. Sprinkle with oregano.
Belarusian kletski - potato dumplings
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
2 c. grated raw es
1 egg
1/2 tsp. salt
3/4 cup flour
1 cup chopped onion
4 oz Butter Peel and grate the es using a fine grater. Place the grated es in a clean kitchen towel and squeeze out any excess moisture.
Combine Ingredients:
In a large mixing bowl, combine the grated es, flour, salt, and beaten egg. Mix well until a dough-like consistency forms.
Flour your hands to prevent sticking. Take a small portion of the dough and roll it into a ball, then flatten it slightly to form a dumpling. Repeat this process until all the dough is used.
Cook the Dumplings:
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water. Cook for about 5-7 minutes or until the dumplings float to the surface.
Drain and Serve:
Use a slotted spoon to remove the dumplings from the boiling water and drain excess water.
Serve with Sour Cream or Butter:
Place the Kletski on a serving dish. Serve hot with a generous dollop of sour cream or drizzled with melted butter. Optionally, sprinkle chopped fresh dill over the top for added flavor.
Saute onions with butter and pour over the dumplings.
Berny potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
8
2 pounds es
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tablespoon chopped truffles
1/2 cup toasted sliced almonds Preheat oven to 375 degrees.
Peel and cut es into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
Transfer to a saucepan, and combine with butter, egg yolks, salt, pepper, and nutmeg. Mix well over medium heat for 3 to 4 minutes. Stir in chopped truffles, and sliced almonds.
Cool mixture until it becomes easy to handle.
Shape into pancakes 3 inch round by 1 inch thick. Arrange on a greased baking sheet. Bake 8 to 10 minutes, or until golden brown.
Boxty potato cakes
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
1 cup raw, grated es
1 cup leftover mashed es
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
1/4 cup buttermilk to mix
Butter or oil for frying
Place the grated raw es in a clean cloth and twist to remove excess moisture.
Whisk together flour, salt, and baking powder. Combine flour mixture into raw es, mashed es, and eggs. Add buttermilk to make a batter.
Heat a heavy skillet over medium heat and add butter or oil. Drop batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot.
Caribbean conch stew
Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium es, peeled and cut into small cubes
1 lime
1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the es, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the es are done, about 30 minutes.
Taste and add more salt and pepper if necessary.
Cedar planked salmon with mustard mashed potatoes
Serves: 6
Preparation time:20 minutes
Cooking time:20 minutes
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches) if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment:Mustard Mashed Potatoes
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed es. Drizzle salmon with warm sauce.
Celery root and mashed potatoes
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 tablespoons lemon juice
1 celery root (about 1 pound)
4 medium es, peeled
4 cloves garlic, peeled
1/2 cup whipping cream
2 tablespoons butter
salt and pepper to taste
1/4 cup chopped fresh parsley Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)
Cut es into 2-in chunks. Drain celery root. In large saucepan, combine celery root, es, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and es are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.
Chicken pot au feu with carrots potatoes and leeks
Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2 inch lengths
8 small new es, halved
4 leeks, white and light green parts only, washed and cut into 2 inch pieces
1 teaspoon salt, plus more to taste
freshly ground pepper to taste
2 teaspoons chopped Italian parsley
1. Heat the olive oil in a large wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside.
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
2. Add the onion, carrots, es, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed.
Divide the chicken and vegetables among four large bowls, ladle the broth over them
Chickpea tahini soup with harissa roasted peppers
Serves: 4
Preparation time:10 minutes
Cooking time:40 minutes
into the soup, its fieriness is tamed. Feel free
to add less or more paste depending on your
tolerance. Freeze any extra harissa in an ice
cube tray and use cubes as needed.
2 medium red peppers
1 tsp (5 mL) harissa paste
2 tbsp (30 mL) olive oil
1 1/2 cups (375 mL) onion, finely chopped
1/2 cup (125 mL) celery, finely chopped
2 tbsp (30 mL) garlic, finely chopped
1/2 tsp (2 mL) cumin seeds
2 tsp (10 mL) smoked paprika
4 cups (1 L) vegetable or chicken stock
1 tbsp (15 mL) fresh thyme, finely chopped
1 can (540 mL) chickpeas, drained and rinsed
2 cups (500 mL) peeled and finely diced
sweet
3 tbsp (45 mL) tahini paste
Plain kefir or yogurt to drizzle for garnish
(optional) 1 On a hot grill or under a broiler, roast
peppers until charred on all sides. Let cool,
peel off skin and discard seeds. Slice roasted
peppers into strips and toss together with
harissa in a small bowl. Set aside.
2 In a large pot, heat olive oil over medium-
high heat. Add onions and celery, and cook
for 10 minutes. Stir in garlic, cumin seeds and
smoked paprika, and cook for 1 minute.
3 Add stock to the pot along with thyme,
chickpeas, sweet and tahini paste.
4 Bring to a boil, then cover and simmer over
low heat for 25 minutes.
5 Ladle soup into four bowls and garnish with
harissa roasted peppers and a drizzle of kefir
or yogurt.
Cod and potato chowder
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces salt pork, diced
8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced es
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the es and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
Cod with vegetables and aioli sauce
Serves: 4
Preparation time: 1 hour
Cooking time:40 minutes
Pascal Aussignac
Cod
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper
Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic 1.For the aioli sauce, bake the in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the , 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce
Codfish cakes
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
1 cup chopped onions
1 tablespoon butter
2 pounds cooked codfish
3 cups cooked es, cut up (about 3 medium es)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop es coarsely. Flake the cod flesh. Combine es, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.
Colcannon cakes
Serves: 2
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/2 pounds mealy es
3 cups thinly sliced Savoy cabbage
1/4 cup light cream
salt and black pepper to taste
1 cup onion, thinly sliced
2 tablespoons unsalted butter, cut into bits and softened
1 Peel the es and cut them into 1-inch pieces. In a saucepan cover the es with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the es are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the es in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the cream, the cabbage, and salt and pepper to taste.
2. Fry the onion in the butter over a moderate heat until it is soft and beginning to brown.
3. Using a spatula, press half the and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy top, a crispy bottom, and a crispy layer in the middle.
Corned beef and cabbage
Serves: 10
Preparation time: 20 minutes
Cooking time:2 hours
(3 to 3 1/2-pound) corned beef brisket
1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves
10 (about 1 pound) small whole white onions or small carrots
4 medium es, peeled, cut into quarters
1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks (optional)
1 small head cabbage, cut into 8 wedges
Mustard Sauce:
1 cup Heavy Whipping Cream
1/2 cup horseradish mustard*
2 tablespoons balsamic vinegar or red wine vinegar
Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
Add vegetables. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables have the desired doneness.
Remove brisket and vegetables to serving platter; keep warm. Beat whipping cream in chilled small bowl at high speed until soft peaks form.
Gently stir in horseradish mustard and vinegar by hand. Serve mustard sauce with brisket and vegetables.
*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.
Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.
Creamy mashed potatoes
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
2 pounds Yukon gold es
1/2 cup heavy cream, light cream or milk
4 ounces unsalted butter, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper Peel the es and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the es can easily be crushed with a pair of tongs,
approximately 15 to 20 minutes. Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over
the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of es at a time to the mill. Once all of the es have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary. Serve immediately.
Crispy potato eggplant tart
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
2 1/4 cups finely diced, peeled eggplant
1 tablespoon coarse salt plus more to taste
1/4 cup canola oil
3 tablespoons minced shallots
4 large Idaho es
to taste pepper
1/4 cup butter Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture.
Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté over medium heat until very tender. Remove from heat. Peel es.
Using a mandoline, shred es into a clean kitchen towel. Tightly squeeze out moisture. Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick sauté pan over medium heat. Using a spatula, evenly press half of the es into the pan. Season with salt and pepper.
Spread the reserved eggplant over the top. Pat remaining es evenly over the eggplant. Again season to taste. Cook, until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp.
Place in a 350 degree oven and bake for about 30 minutes or until es are cooked and tart is golden and crisp.
Remove from oven and allow to rest 5 minutes. Cut into 6 wedges.
Croquette potatoes
Serves: 8
Preparation time:30 minutes
Cooking time:15 minutes
2 pounds es
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
for breading:
3 eggs, beaten
2 tablespoons oil
1/2 cup flour
2 cups fresh breadcrumbs g Preheat oven to 375 degrees. Cut es into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).
Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.
Deep-fried cod patties
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1 pound salted cod
1 pound mashed es
1 tablespoon parsley
1 teaspoon dry mustard
1/4 teaspoon white pepper
2 beaten eggs Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.
Duchess potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
2 pounds es
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg Preheat oven to 375 degrees. Cut es into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Spoon the mixture into a pastry bag fitted with a -inch sawtooth tip. Pipe mixture into small mounds onto a buttered baking sheet.
Bake 8 to 10 minutes, or until golden brown.
Variations:
MASAGRANS:
Shape duchess into patty shells. Bake
POTATO GALETTES:
Shape duchess in 2 to 3-inch rounds cakes, or into rectangular shapes.
POTATO MARQUISE:
Potato duchess mixed with tomato paste and paprika.
BERNY POTATOES:
Add to duchess , chopped truffles, and sliced almonds
Easy beef stew
Serves: 8
Preparation time: 30 minutes
Cooking time:3 hours
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) stewing beef cubes
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
4 large carrots
2 stalks celery
1/2 small rutabaga, peeled
2 cups (500 mL) beef stock
1 can (19 oz/540 mL) tomatoes
4 es, peeled and quartered
1 cup (250 mL) frozen peas or beans
1 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) fresh parsley, chopped
In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.
Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.
Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add es; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.
Eggs suzette
Serves: 6
Preparation time:20 minutes
Cooking time:8 minutes
Princess Diana’s favorite breakfast dishes was an Egg Suzette aka BJP (Baked Jacket Potato): a baked potato scooped out with wilted spinach or creamed prawns, (tiny shrimp) in the bottom and a poached egg on top with a little hollandaise sauce and some potatoes piped around the edges.
6 whole medium baking es
6 tbsp butter
3 tbsp sour cream
1 tbsp chopped chives
2 tbsp crumbled bacon, crisp
1 tsp salt
1/2 tsp freshly ground pepper
6 whole eggs
1 cup grated cheddar cheese Bake the es using your favorite method and be sure to allow some time for them to cool down before the scooping.
Take the “top” of the to mean lengthwise and not the small end.
Scoop out the es and blend well with the butter, sour cream, chives, bacon, and salt and pepper.
Beat lightly and spoon back into the shells. Make a hollow in the top of each and into this drop a raw egg.
Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.
fidleheads with asparagus and new potatoes
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
12 small red es
Herb steaming liquid ( recipe below)
2 cups trimmed and cleaned fiddleheads
16 asparagus spears, ends snapped off
salt and freshly ground pepper to taste
4 tablespoons Italian parsley, chopped
HERB STEAMING LIQUID
2 cups Chardonnay
1/2 cup water
1 bay leaf
1 teaspoon dried rosemary
2 teaspoons dried thyme
1/2 teaspoon black peppercorns
1 lemon, thinly sliced
Place the es in a steamer, cover and steam over herb steaming liquid until tender, about 30 minutes. Add the fiddleheads and steam for 5 to 8 minutes.
Add the asparagus and steam until the fiddleheads and asparagus are crisp-tender, about 4 minutes more.
Divide the vegetables among four plates. Season with salt and pepper, sprinkle with parsley and serve immediately.
HERB STEAMING LIQUID
Combine the wine, water, bay leaf, rosemary, thyme, peppercorns and lemon in the bottom of the desired steaming equipment.
Bring to a boil. Reduce heat and simmer for 1 minute.
Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.
Yield: About three and one-half cups.
Fillets of salmon in potato crust
Serves: 4
Preparation time:40 minutes
Cooking time:15 minutes
For the salmon in crust:
4 7-ounce salmon fillets, boned and skinned
to taste, salt, freshly ground black pepper
1 teaspoon chopped thyme
2 extra large baking es, peeled
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup red wine sauce
4 small fresh thyme
1 tablespoon fresh chives, minced Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with thyme.
Cut the es lengthwise into paper thin, long slices with a vegetable slicer on or a mandoline. Do not rinse the slices as the starch will help the wrapped slices stick together.
Place the slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of with salt.
Center the salmon fillet in the middle of the wrap and fold the edges of the es over the salmon to enclose it entirely.
Since the slices are not washed, the starch discolors the rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.
To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.
While the first fillet is cooking proceed with more slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.
Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the wrapped salmon in the oven for 5 minutes. Heat the red wine sauce. PRESENTATION
Place the wrapped fillets of salmon in the middle of 4 warm plates, and ladle the sauce around. Garnish with the thyme sprigs. Sprinkle the plates with minced chives.
Finnish salmon soup
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
3 tbsp butter
2 cups thinly leek (only white/lighter part)
1 medium carrot, diced
3 medium es, diced
5 cups fish stock
1 lb salmon fillet, skinned and boned, cut into cubes
3/4 cup heavy cream
1/2 cup dill, chopped
salt and pepper to taste Melt the butter in a medium soup pot.
Add thinly sliced leek. Cook until slightly soft.
Add carrot and es. Mix.
Add fish stock. Cover pot with a lid, adjust heat to medium-high, and bring to
a boil.
Adjust heat back to medium-low and simmer soup until vegetables are almost
cooked.
Add salmon cubes and heavy cream. Mix to combine.
Turn the heat back to medium. Cover with a lid and continue cooking for 4 to
5 minutes.
Season by adding salt and pepper. Mix.
Add dill and turn heat off.
Cover with a lid and keep covered for 2 minutes.
Transfer to individual soup plates.
Garnish the soup with more freshly chopped dills, if desired.
Serve hot.
Fish and chip waffle with pea shoots and tartar sauce
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
The original recipe comes from LCBO Food and drink
TARTAR SAUCE
1 tbsp + 1 tsp (15 + 5 mL) minced shallot
1 tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) finely chopped cornichons
1 tbsp (15 mL) capers, rinsed, finely chopped
1 tbsp (15 mL) finely chopped dill or parsley
Salt and freshly ground pepper to taste
FISH AND WAFFLES
4 skinless fillets salmon, about 6 oz (170 g) each
Salt to taste
Olive oil for brushing
Freshly ground pepper to taste
5 1/3 cups (1.33 L) packed thawed frozen shoestring fries, about 500 g, cut into 1- to 2-inch (2.5- to 5-cm) lengths
1 large egg, lightly beaten
Pea shoots for serving 1. For the tartar sauce, place shallots and lemon juice in a medium mixing bowl. Let stand 15 minutes. Stir in rest of ingredients. Transfer to an airtight container. Refrigerate up to 5 days.
2. Preheat oven to 350°F (177°C). Preheat four-slice waffle maker on high.
3. Place salmon on a parchment-lined baking sheet. Season with salt and let stand for 10 minutes. Lightly brush with oil and season with pepper.
4. Bake on middle rack until slightly underdone— depending on the thickness, anywhere from 10 to 13 minutes. (To check for doneness, insert tip of a paring knife into thickest part and hold for 3 seconds. If knife tip comes out warm, the salmon is ready. If it’s still cool or barely warm, return to oven.)
5. While salmon is baking, mix fries and egg in large mixing bowl until fries are well coated. Divide among waffle moulds, close and cook until nicely browned and crispy, 9 to 12 minutes. Season with salt.
6. To serve, carefully transfer waffles to four dinner plates. Top with a handful of pea shoots then salmon. Dollop each piece of salmon with a generous amount of tartar sauce. Serve immediately with more tartar sauce on the side.
Fish and chips
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking es
6 lemon wedges
oil for frying
BATTER FOR FISH
1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water
Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried es, made with the baking es, and deep fried.
BATTER FOR FISH
In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.
Flounder with fiddleheads and red potatoes
Serves: 2
Preparation time: 20 minutes
Cooking time:10 minutes
2 large flounder fillets, cut in half lengthwise
salt and pepper to taste
1 tablespoon flour
1 egg, beaten
2 tablespoons olive oil
1 cup fiddleheads, trimmed and cleaned, and steamed 5 minutes
6 small red es, steamed
1 tablespoon melted butter
Garnish: chopped parsley and Micro greens Season the flounder with salt and pepper. Cut in half lengthwise. Coat in flour, dip in egg. Heat a frying pan with a tablespoon of olive oil. Fry fish gently until golden, about 2 minutes each side, remove from pan and transferred to 2 plates
Garnish plates with steamed fiddleheads and red es and micro greens . Pour melted butter over. Sprinkle flounder with parsley.
Garlic roasted potatoes
Serves: 8
Preparation time: 15 minutes
Cooking time:1 hour
3 pounds small red or white es
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons minced garlic
2 tablespoons minced fresh flat leaf parsley Heat oven to 400 degrees F.
Cut es in half or quarters; toss with olive oil, salt, pepper, and garlic until well coated.
Spread es in one layer on baking sheet, roast at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning. Remove es from oven, toss with minced parsley; season to taste.
Garlic-layered potatoes
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
1 large garlic, separated into cloves, unpeeled
2 tablespoons olive oil
4 pounds russet es peeled, thinly sliced
1 tablespoon fresh thyme, chopped
1/4 tablespoon nutmeg
2 1/2 cups chicken broth or chicken stock
1 1/2 cups cream Preheat oven to 375 degrees.
Bake garlic with oil drizzled over for 45 minutes. Cool briefly. Transfer garlic to work surface. Reserve oil in dish. Peel garlic and chop coarsely. Increase oven to 400 degrees.
Brush baking dish with reserved garlic oil. Layer es in dish. Sprinkle each layer with chopped garlic, thyme, nutmeg.
Combine broth and cream. Pour over es. Bake till tender.
Garlic-roasted potato skins
Serves: 6
Preparation time: 20 minutes
Cooking time:1 hour 40 minutes
3 pounds russet (baking) es (6 to 8 medium)
1 medium head garlic
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper Preheat oven to 350° F. Prick each once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and es on same rack in lower third of oven until es are tender, 50 minutes to 1 hour.
Remove es from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack. While garlic cools, halve es lengthwise, then quarter each half (to form short wedges).
Scoop out flesh (reserving it for another use), leaving 1/4-inch-thick skins. Increase oven temperature to 425°F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
Gnocchi with green chive sauce
Serves: 6
Preparation time: 50 minutes
Cooking time:5 minutes.
For gnocchi:
3 russet es
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour
For sauce:
4 bunches chives, chopped
1 tablespoon butter
1 teaspoon white wine vinegar
1 cup cream
1 cup grated Parmesan cheese Peel and boil es. Drain, and mash coarsely. Mix in egg, cream and seasonings.
Place flour in a large mixing bowl. Add mixture. Using a spatula, mix well. If sticky, add more flour. The dough should be soft but not elastic. On a work surface, form the mass into a log.
Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces.
Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with rest of dough.
Sauce:
Saute chives in butter and a tablespoon water and vinegar. Simmer for 2 minutes Add cream. Simmer 10 minutes. Cook gnocchi in boiling water for 4 to 5 minutes.
Drain. Stir in the chive sauce. Heat and serve with Parmesan cheese.
Great Canada potato salad
Serves: 10
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups cubed cooked es
2 hard boiled eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup chopped sweet gherkins pickles Combine first 5 ingredients until well blended. Chop eggs with a masher.
Add to es, onion, celery and pickles. Gently fold in mayonnaise mixture.
Green peas soup
Serves: 6
Preparation time: 10 minutes
Cooking time:25 minutes
Fresh peas give this cold soup its sweet flavor and velvety texture, but you can also use frozen.
This soup is also tasty hot.
2 tablespoons butter
1 cup chopped onions
1-1/2 cups chicken or vegetable stock
2 cups cubed peeled es (2 es)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) cream or milk
1/2 teaspoon each salt and pepper
Garnish:
1/2 cup green peas,
thinly sliced Half sweet red pepper, finely chopped
In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and es; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.
In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
(Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish:
Ladle into bowls; garnish with peas and red pepper.
Grilled chicken pesto
Serves: 4
Preparation time: 15 minutes
Cooking time:30 minutes
4 boneless chicken breasts
1/2 cup fresh basil leaves
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
2 cloves minced garlic
salt and black pepper to taste
1/2 cup olive oil
2 sweet es
20 cherry tomatoes
6 cups lettuce leaves Cut a slit in thickest part of chicken; insert 2 fresh basil leaves in each one. Chop remaining basil.
Whish together vinegar, mustard, garlic, salt and pepper. Whisk in oil and chopped basil.
Remove 2 tablespoons of the dressing and brush over chicken. Peel and cut es into 1 inch cubes.
Blanch es in boiling water for 8 minutes. Drain.
Thread es and tomatoes onto separate skewers. Brush with some of the reserved dressing.
Grill or broil chicken, and tomato skewers. Season lettuce with remaining dressing. Arrange on plates.
Slice chicken diagonally.
Fan over lettuce with vegetables.
Grilled honey-thyme chicken and potatoes
Serves: 4
Preparation time: 10 minutes
Cooking time:40 minutes
4 chicken legs, excess fat trimmed
2 tbsp olive oil
1/2 tsp salt
1 lb (454 g) baby es, sliced in half
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh thyme leaves
2 lemons, sliced in wedges
Preheat barbecue to medium.
Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss es in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
Oil grill. Barbecue chicken and es, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer es to a platter when they are fork-tender, about 15 min.
Transfer chicken to a platter with es and brush with Dijon mixture. Sprinkle with remaining thyme.
Barbecue lemons about 1 min. Serve with chicken and es.
Recipe published by chatelaine.com/
Herb potato and bread stuffing
Serves: 12
Preparation time: 30 minutes
Cooking time:1 hour
6 cups (1-inch) cubes crusty country-style bread (1 lb)
3 cups mashed es
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
4 oz unsalted butter
1 1/2 cups chicken broth
1/2 cup water Preheat oven to 325 degrees. Toast bread in a large rimmed baking sheet until dry, 15 to 20 minutes.
Peel and cook es. Drain and mash. Set aside.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderate heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, mashed es, vegetables, broth, water, and salt and pepper to taste, then cool completely.
Stuffing can be made a day ahead and kept covered and chilled.
Herb roasted potatoes
Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red skin es, cut into chunks Preheat oven to 425 degrees. Combine all ingredients, except es. Place es in lightly greased 13x9x2-inch baking pan, toss with mustard mixture.
Bake 35 to 40 minutes or until es are fork tender, stirring occasionally.
Indian Fish and potato tikkis
Serves: 6
Preparation time:1 hour
Cooking time:15 minutes
8 oz boneless and skinless cooked white fish (cod or red snapper fillets)
1 lb. russet es, peeled and cut into 1-inch chunks
Kosher salt
1/2 cup whole-wheat bread crumbs
2 tbsp. fresh lime juice
2 tbsp. roughly chopped cilantro
1 tsp. ground cumin
1 small green Indian chile or serrano, stemmed, seeded, and minced (optional)
1/4 cup vegetable oil
Mint chutney, for serving
Cover the es with salted water in a medium saucepan, bring to a boil, and cook until tender, about 15 to 20 minutes. Drain the es and let them cool completely.
Add the es to the bowl with the flaked fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the es with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.
In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Irish champ
Serves: 4
Preparation time: 15 minutes
Cooking time:30 minutes
2 pounds es, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste Place es into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the es to dry out for a few minutes.
Meanwhile, heat the milk and green onions gently in a saucepan, until warm. Mash the es, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Irish stew
Serves: 8
Preparation time: 20 minutes
Cooking time:2 hours
8 medium es, sliced
1/4 inch thick
5 large onions, peeled and sliced
5 pounds boneless lamb neck and shoulder
1 1/2 teaspoons salt
1/2 teaspoon thyme freshly ground pepper to taste
2 pounds carrots, peeled and carve into olive shapes
1 tablespoon chopped parsley Spread slices in a 5 quart stew pot or Dutch oven.
Cover with one half of the onions and the meat. Sprinkle with thyme, salt and pepper.
Arrange remaining onion on top. Half cover the ingredients with water, and bring to a boil.
Remove foamy part on surface. Cover pot. Lower heat and simmer for 1 hour.
Add carrots and more water if necessary; cover and continue cooking for another 30 to 40 minutes or until the meat and carrots are tender. Serve hot sprinkled with chopped parsley.
Note: the stew may also be baked in a 350 degree oven.
Khachapuri cheese bread
Serves: 4
Preparation time:1 hour
Cooking time:10 minutes
For the dough
¼ cup non-dairy milk
½ cup + 2 tablespoons water
½ teaspoon sugar
1½ teaspoons active dry yeast
1¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon olive oil + more for greasing and brushing
For the “cheese sauce”
6 oz baking , peeled and chopped bite-sized
½ small carrot, chopped bite-sized
¾ tablespoons nutritional yeast
¾ teaspoon vinegar
½ teaspoon salt
2-3 tablespoons water
1½ tablespoons olive oil
3 tablespoons onion, chopped finely
3 tablespoons poblano, chopped finely
½ garlic clove, diced finely
½ teaspoon chipotle in adobo sauce
A pinch of ground cumin
For the final assembly/garnish
2 teaspoons non-dairy milk
2 cup mozzarella (optional)
1 spring onion, sliced
Red pepper flakes (optional) Make the dough
In a microwave-proof bowl, combine non-dairy milk and water, and heat for 30-45 seconds or until the temperature reads 105°F – 115°F (the temperature range to activate the yeast).
Add sugar and active dry yeast, stir and let sit for 5-10 minutes until the yeast is activated and becomes frothy on the top.
While the yeast is activating, in a bowl, combine flour and salt. Make a well in the center.
Pour the activated yeast solution in the center and knead the dough. It will be sticky at the start, but as the gluten begins to develop, it’ll get less sticky and springier.
Once the dough is soft, smooth and springs back when pressed, add 1 teaspoon olive oil and coat bowl and dough generously.
Cover with a damp cloth and let proof in a warm spot for 1-1½ hours until doubled in size.
Make the “cheese sauce”
When the dough has been proofing for about an hour, bring a small pot of water to a rolling boil.
Add the chopped and carrot and cook until tender. Drain and add to a blender along with the nutritional yeast, vinegar and salt. Blend until smooth and creamy adding 2-3 tablespoons of water till you get a nice pourable consistency. Set aside.
In a small skillet, heat oil on medium heat and sauté the chopped onion, poblano and garlic with a pinch of salt until it begins to soften and brown.
Add the chipotle in adobo sauce, ground cumin. Adjust salt to taste. Remove from heat and stir into the blended sauce. Set aside.
Shape the dough
Preheat oven to 450°F. Line a medium baking tray with parchment paper.
Divide the proofed dough into two equal halves, kneading each until soft and smooth. Keep the other dough half-covered as you’re working with the first one.
Sprinkle a clean, dry work surface generously with flour and roll out one piece of dough into a circle about 10” in diameter.
Roll the top and bottom edges of the circle, and shape like a boat, twisting the left and right ends to seal the edges.
Repeat with the other dough. Transfer both “boats” to the prepared baking tray.
Brush the edge of each khachapuri with a little oil, and non-dairy milk.
Let them sit and rise for another 10 minutes.
Bake!
Bake in the preheated oven at 450°F in the middle-rack for 8 minutes.
Remove from the oven, and fill both khachapuris with the “cheese” sauce filling.
Divide the ¼ cup vegan mozzarella (if using) between the two khachapuris.
Continue baking for another 4 minutes or until the mozzarella is molten and the sauce is warm.
Remove from heat, brush the edges with olive oil and garnish generously with chopped spring onion and red pepper flakes to taste.
Serve immediately. Tear off pieces of the bread and dunk into the cheese filling and enjoy!
Lamb stew
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
4 pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds es, peeled
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and es into small footballs. Cut the beans into 1 inch pieces.
Add es and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
Latkes and smoked salmon club sandwich with dill aioli
Serves: 2
Preparation time:15 minutes
Cooking time:20 minutes
Latkes
2 pounds baking es
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
oil for frying
AÏOLI
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1 clove garlic, finely minced
1 tbsp (15 mL) finely chopped fresh dill
2 tsp (10 mL) capers, drained,
finely chopped
1/2 tsp (2 mL) freshly ground black pepper
6 oz (170 g) smoked salmon, thinly sliced
4 leaves bibb lettuce
4 slices ripe tomato
Shred the and mix with grated onion. Using a clean kitchen cloth, squeeze the liquid out of the es. Repeat the process until it's mostly drained.
Combine the mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with a small amount of vegetable oil. Working in batches, spoon 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown.
Drain on a wire rack lined with paper towels. Repeat the process. Try to keep them the same size for even cooking time and presentation.
Remove latkes and pat them dry with paper towels; keep warm.
1. To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.
2. Preheat oven to 250°F (121°C).
3. Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.
4. Spread a little aïoli over 4‑latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.
Niçoise salad
Serves: 2
Preparation time:20 minutes
Cooking time:15 minutes
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
For the Dressing
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red es
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.
Cook the vegetables on the stovetop. For the es, place the whole red es in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the es are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the es cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the es, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of es, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Oven baked sweet potato fries
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds sweet es, about 3 large ones
1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet es and cut off the ends. Cut the es in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet into disks either with a mandoline or a sharp knife.
Put the sweet es into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet es out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Pear hazelnut gnocchi with greens
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
Recipe adapted from LCBO Food and Drink, ON Canada
2 tbsp (30 mL) butter
¼ cup (60 mL) hazelnuts, coarsely chopped
1 small onion, halved and thinly sliced
2 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) Pinot Grigio
1 cup (250 mL) whipping cream
¼ cup (60 mL) Pear Paste
1 lb (500 g) fresh gnocchi
3 cups (750 mL) packed chopped Swiss chard
(leaves and tender stems) or baby kale
1 Melt butter in a skillet over medium heat until bubbling; add hazelnuts and toast them, stirring, for 2 to 3 minutes or until golden and fragrant. Using a slotted spoon, transfer to a bowl. 2 Add onion to butter in skillet and sauté for about 3 minutes or until softened. Add gar- lic, ½ tsp (2 mL) salt, and pepper to taste and sauté for about 1 minute or until just slightly golden. Pour in wine and boil, scraping up any brown bits stuck to pan, until reduced by about half. Stir in whipping cream and Bartlett Pear Paste and bring to a boil. Boil, stirring often to help pear paste melt, for about 3 min- utes or until sauce is slightly thickened. 3 Meanwhile, cook gnocchi in a large pot of boiling salted water according to package di- rections, about 3 to 4 minutes, or until they float and are just tender. 4 Add Swiss chard to sauce and stir for 1 to 2 minutes or until just wilted. Using a heat- proof strainer, scoop gnocchi out of water and add to sauce; stir gently to coat. Season with salt and pepper. Season hazelnuts with salt. Spoon gnocchi into warmed serving bowls and serve topped with hazelnuts. Serves 4 to 6
Pickled herring and potato salad
Serves: 4
Preparation time:10 minutes
Cooking time:20 minutes
For many Finns, nothing is better than a very simple Uudet perunat ja silli (spring potatoes and pickled herring), yet tasty dish of boiled new potatoes eaten with pickled herring, a pat of butter and a sprig of fresh dill.
3 tbsp (45ml) Extra Virgin Olive Oil
2 tbsp lemon juice (about 1 lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp Dijon mustard
1 tbsp fresh chopped parsley
1 tbsp chopped fresh dill
1 cup red onion, peeled and thinly sliced
1 lb small new es
1 tbsp salt
About 20-25 chunks pickled herring (4 rollmops, chopped in large chunks)
1 - In a small bowl, combine the olive oil, lemon juice, salt and pepper. Whisk vigorously to blend and emulsify. Add Dijon mustard, chopped parsley, chopped dill and red onion. Toss to combine. Cover the bowl with plastic film and refrigerate for at 30 minutes.
2 - Place the es (peeled or unpeeled) in a large pot and cover by an inch of water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the es. Drain immediately into a colander/strainer and allow to cool. The es should be warm to the touch.
3 - Slice the es into 1 inch thick slices and arrange in 4 individual plates. Place 4-5 pieces of herring on top (per person) and drizzle generously with the vinaigrette. Serve immediately.
Pistou soup
Serves: 12
Preparation time: 40 minutes
Cooking time:50 minutes
Borlotti beans:
A variety of kidney bean, this is a large plump bean that is pinkish-brown in color with reddish-brown streaks. Borlotti beans are widely used in Italian cooking and have a sweetish flavour with a smooth creamy texture. They work well in salads, soups and casseroles. The dried variety needs to be soaked in cold water before cooking.
4 tablespoons olive oil
1 onion
3 cloves of garlic
3 medium leeks
1 small fennel bulb
3 carrots
1 stick of celery
3 courgettes
2 sprigs of fresh flat-leaf parsley
2 fresh bay leaves
250 g baby green beans
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of cannellini beans
1 x 400 g tin of borlotti beans
70 g small macaroni
PISTOU SAUCE
5 cloves of garlic
6 sprigs of fresh basil
60 g Parmesan cheese
3 tablespoons extra virgin olive oil
Peel and finely chop the onion and garlic, then trim and slice the leek. Chip and chop the fennel, carrots, celery and courgettes, then pick and roughly chop the parsley leaves.
Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic and leek for 5 minutes.
Add the other chopped ingredients, the bay, green beans and chopped tomatoes. Drain and add the beans. Cover with water, season and simmer until the vegetables are tender.
Add the pasta and simmer until cooked, adding water if the soup is too thick.
For the pistou sauce, peel and add the garlic to a pestle and mortar, pick in the basil leaves and add some sea salt. Pound until puréed, then finely grate in the Parmesan and muddle in the extra virgin olive oil to make a paste.
Serve the soup with a dollop of pistou.
The pistou sauce can also be made in a food processor or blender,
Pot roast
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
FOR BROWNING MEAT
3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil
FOR AROMATICS
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme
FOR BRAISING MEAT
1 tablespoon all-purpose flour, plus more if needed
3 tablespoons red-wine vinegar
2 tablespoons tomato paste
1 1/4 cups water
FOR GARNISH VEGETABLES
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new es
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar, tomato paste and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.
Potage parisien
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1 pound leek, white part only
3 ounces butter
3 quarts chicken broth
2 pounds es, peeled and diced
2 ounces butter
1 cup croutons
Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
In a large saucepan, combine leeks, chicken broth, and es. Simmer covered for 30 minutes. Serve hot with croutons.
Potato anna
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
8 large baking es
1/3 cup clarified butter
To taste salt and pepper Preheat oven to 400 degrees.
Peel es and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange slices in an even circular pattern. Season and brush with melted butter each layer of es until mold is filled. Cover and bake until es are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Potato bacon soup - quick and easy
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
8 oz bacon slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chopped onion
3 cups cubed peeled es
1 small carrot, grated
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
2 cups vegetable or chicken broth
2 cups 2% milk
8 ounces cheddar cheese, cubed
2 green onions, thinly sliced, optional
1. Partially freeze your package of bacon so that it holds together easier while slicing.
2. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about 1/4 in wide.
4. Sprinkle with pepper.
5. Fry in a large saucepan over a medium high heat until crisp. Remove bacon from pan.
Save 1/4 cup of bacon dripping in the saucepan. Add butter and mix in the flour cooking over medium heat for a minute while stirring occasionally. Add the vegetables, seasonings and broth and milk; bring to a boil. Reduce heat; simmer, covered, until es are tender, 10-15 minutes.
Stir in cheese until melted. Serve with bacon bits and garnish with green onions.
Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds es
5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt Boil the es in their skin in salted boiling water.
Peel es when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the es and bacon bits. Season with salt. Mix well while turning the es. Brown both sides of the cake and serve hot.
Potato crepes
Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
6 medium red bliss es
2 tablespoons olive oil
1 large Spanish onion
3 tablespoons chopped parsley
6 crépes (recipe below)
4 oz brie or camembert cheese
2 tablespoons melted butter
Crêpe batter:
makes 8 to 10 crêpes
2 large eggs
1 1/4 cups milk (can be low-fat)
1 cup flour
1/4 teaspoon salt
1/4 cup melted butter
Wash es with the skin. Cook es in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in es and sauté for a minute. Stir in cheese to melt and add parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.
To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.
Potato eggplant tart
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
2 1/4 cups finely diced, peeled eggplant
1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho es
to taste pepper
1/4 cup butter Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel es. Using a mandoline, shred es into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the es into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining es evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until es are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Potato galette with wild mushrooms
Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
10 ounces wild mushrooms, cleaned
1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds es, peeled
For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the es in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of es, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until es are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown
Potato galettes with smoked salmon and dill creme fraiche
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho es
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate es. Wash es under cold water. Drain well. Toss es with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated es in the skillet to make four round galettes.
Using a metal spatula, press and flatten es into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
Potato gnocchi -gnocchi di patate
Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
The trick to gnocchi is to not over knead the dough, and to use only as much flour as is needed to create a soft, workable dough. Knead your gnocchi dough only as long as it takes for the ingredients to come together into a smooth dough. The longer you knead, the more flour you will use, resulting in a heavier gnocchi.
It is a good idea if you are new to gnocchi making to test your gnocchi before you prepare the whole batch. Drop a couple of gnocchi into boiling water and remove as soon as they come to the surface. If they fall apart, knead in a little more flour. If they hold up well, continue cutting the rest of your gnocchi.
Potatoes can also be baked. This method keeps the moisture level low allowing you to use less flour.
In some regions of Italy, ricotta cheese replaces part or all of the potatoes in this recipe.
450 gr (1 pound) medium russet es, unpeeled
120 - 150 grams (1 cup -1 1/3 cups) flour + a little to give the shape
1 beaten medium egg
Salt and pepper to taste
2 tablespoons salted butter
1/2 cup grated Parmesan cheese Wash and scrub the es.
Place the es in a medium pot and cover them with cold water and bring it to a boil.
Reduce the heat to a simmer and cook until the es are tender when pierced, but are still firm. Drain.
When the es are cool enough to handle, peel them. Using a ricer, squeeze the flesh into a mound on a large tray or baking sheet.
Form a well in the center of the es and add the egg, salt and pepper.
Mix to combine. Sift 2/3 of the flour. Mix until you have a sticky ball. Add more flour if the dough is too wet to knead.
Knead the dough until it’s smooth and all ingredients are well incorporated.
Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 dough piece into a 3/4-inch-thick rope.
Cut into 1-inch pieces. Take each piece and roll it off on a Gnocchi Paddle or against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.
COOKING GNOCCHI
Loosened gnocchi from the surface, slide them directly into a large pot of salted boiling water, avoid picking them up with your hands. Gnocchi are ready when they rise to the surface. Drain.
Melt the butter in a skillet and add gnocchi. Gently mix add a little pasta water; cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese.
Toppings for gnocchi
You can accompany them in the way you prefer! from the white ragù, to the béchamel to the Genoese pesto and also simply butter and cheese, or a good fresh tomato sauce.
Potato gnocchi with lobster
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
For gnocchi:
2 russet es
3 egg yolks
1/2 cup water
1 teaspoon salt
ground white pepper to taste
1 1/2 cups flour
4 1-1/2 pounds lobsters, steamed for 5 minutes
1 teaspoon olive oil
For sauce:
1/2 cup butter
1 cup toasted walnuts, finely chopped
rind of one lemon, julienned
to taste salt and pepper
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh Italian parsley
For the gnocchi:
Peel es, cut into 3/4-inch chunks, boil until tender, drain and passed through a ricer. Place the es on a work surface dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and mix lightly by hand. Add all but 3 tablespoons of the flour a little at a time, kneading gently just until incorporated. The dough should be soft but not elastic.
On a work surface, form the mass into a log. Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces. Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with rest of dough.
Remove lobster claws. Crack claws, and remove the meat. Cut lobsters in halves, rub with oil and grill on a hot grill for 8 minutes. Pull the meat from the shells and set aside.
Cook gnocchi in boiling water for 4 to 5 minutes. Drain.
For the sauce:
melt butter in a large skillet. Stir in walnuts and lemon strips and cook 5 minutes. Stir in the lobster meat and gnocchi and cook 2 minutes. Season with salt and pepper. Add lemon juice. Remove from heat and stir in the parmesan.
Divide among 4 plates. Sprinkle with parsley. Serve.
Potato latkes
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
6 large baking es, well scrubbed, cut into 2-inch pieces
2 yellow onions, peeled and quartered
2 large eggs, well beaten
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil for frying
Grate es in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain es. Using hands, press out as much water as possible. In a large bowl, combine es, onion, and mix well. Stir eggs, flour and baking soda in mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Potato macaire
Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
4 pounds baking es
4 ounces butter
To taste salt and pepper Preheat oven to 400 degrees.
Wash and dry es. Pierce skin before baking. Bake es for about one hour, or until the inside of es is cooked.
Cut es lengthwise, Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter.
Lightly oil 2 small Anna molds or 8 4-inch round by 2-inch molds. Divide the mixture between molds to form two cakes.
Bake 15 to 20 minutes. Unmold on platter. Serve hot.
Potato pancakes
Serves: 8
Preparation time: 15 minutes
Cooking time:30 minutes
2 lbs baking es
2 eggs
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons grated onion
1/2 cup oil
Peel and wash es. Grate in a food processor. Squeeze moisture out of es. Place in a mixing bowl. Mix in the beaten eggs, flour, salt, pepper and grated onion.
Heat 2 tablespoons oil in a non stick frying pan. Spoon mixture in oil, the equivalent of 3-inch round pancakes.
Fry to a golden brown color on both sides.
Heat in oven before serving.
Potato pancakes with goat cheese on mixed greens
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
Salad:
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallots
1 garlic clove, finely chopped
4 cups mixed baby greens
Pancakes:
2 russet es, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese (Montrachet) crumbled
4 teaspoons finely chopped fresh chives
For salad:
whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
For pancakes:
Place es in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer es to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy skillet over medium heat. Mound 1/3 cup es in skillet. Using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes.
Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives.
Cover each with another 1/3 cup es; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.
Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed es
1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges Cook es in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Potato soup with fiddleheads and garlic croutons
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
the soup:
3 medium es, peeled, and cut into 1/2-inch cubes
3 cup chicken broth
1/4 cup heavy cream
to taste salt and pepper
the garnish:
2 tablespoons olive oil
2 garlic cloves, peeled and minced
6 thick slices of Italian bread, cut into 1/4-inch cubes
3/4 cup fiddleheads, trimmed and cleaned, blanched until tender
4 tablespoons shaved parmesan cheese Peel es and cut into 1/2-inch cubes.
Cook the es in chicken broth and cream. Season with salt and pepper. Puree in a mixer.
Garnish:
Heat olive oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and cook until golden and crisp.
Ladle the soup among the 4 plates or bowls. Garnish with fiddleheads, croutons, and Parmesan shavings. Serve hot.
Potatoes dauphine
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
1 pound es, peeled and washed
salt to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil for frying
CHOUX PASTRY:
1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs Cut es into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine es and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the es will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with mixture.
CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
Potatoes fondantes
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
5 pounds es
4 ounces butter
1 quart chicken broth
salt to taste Preheat oven to 350 degrees.
Peel and wash es. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the es half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until es are tender. Brush occasionally some melted butter over es. Season with salt.
Poutine with homemade gravy
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
6 large russet es, peeled and cut into 1/4-inch (1/2-cm) thick sticks
1 1/2 lbs (675 g) cheese curds
Brown Gravy Sauce for Poutine (recipe below)
Canola oil
Salt
BROWN GRAVY SAUCE FOR POUTINE
1 tablespoon (15 ml) cornstarch
1 tablespoon (15 ml) water
3 tablespoons (50 ml) unsalted butter
2 tablespoons (30 ml) unbleached all-purpose flour
2 cloves garlic, finely chopped
1 can 10 oz (284 ml) beef broth, undiluted
Pepper In a large bowl, soak the es in cold water for about 30 minutes or up to 24 hours in the refrigerator.
Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
Drain and pat the es dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
Place the es into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven.
Divide the fries onto four plates, top with the cheese and sauce.
BROWN GRAVY SAUCE FOR POUTINE
In a small bowl, dissolve the cornstarch in the water. Set aside.
In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.
Provencale salt cod and potato puree
Serves: 6
Preparation time:30 minutes
Cooking time:40 minutes
1 pound salt cod, desalted
2 medium onions, quartered
7 large cloves garlic (3 halved, 4 minced)
2 bay leaves
12 ounces es
2/3 cup milk
3/4 cup extra virgin olive oil
3/4 teaspoon coarse salt ground black pepper to taste Heat the oven to 375 degrees.
Oil a small (4 cup) gratin dish. In a saucepan, combine 2 quarts water with the onions, the halved garlic and bay leaves. Bring to a boil, reduce to a simmer, add the salt cod, and cover the pot tightly. Turn off the heat and let the fish sit in the water 10 to 15 minutes. Remove from the water and set aside the water for cooking the es. When the fish is cool enough to handle, pick out any bones and remove any skin. Flake the fish. Transfer to a food processor.
Simmer the es until very tender. Drain the es and mash. Add 1/3 cup of the milk and 1/4 cup of the olive oil to the es and combine well. In a saucepan, heat another 1/4 cup of the olive oil over medium-low heat and add the minced garlic. When garlic begins to sizzle, remove pan from heat. Add the garlic and oil, along with the the salt, to the salt cod in the processor.
Combine the remaining 1/3 cup of milk and 1/4 cup oil and add to processor in slow stream. Continue to process until fluffy.
Add the salt cod purée to to the mixture and combine well. Season with pepper.
Spoon the mixture into the gratin dish, drizzle with 1 to 2 tablespoons olive oil, and bake until the top begins to brown. Serve hot.
Punjabi samosa
Serves: 4
Preparation time:45 minutes
Cooking time:45 minutes
The recipe is adapted from www.vegrecipesofindia.com
for the samosa pastry:
2 cups maida or all purpose flour
4 tbsp ghee or oil
5-6 tbsp water (i added 5 tbsp + 1 tsp water)
1 tsp carom seeds (ajwain)
salt as required ( i added ¾ tsp salt)
oil for deep frying
For the samosa stuffing 1:
3 medium sized es/aloo
¾ to 1 cup green peas/matar, fresh or frozen
1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
½ tsp cumin seeds (jeera)
¼ tsp red chili powder (lal mirch powder)
a pinch of asafoetida (hing)
½ tbsp oil
salt as required
whole spices to be ground:
¼ inch cinnamon (dal chini)
2 black peppercorns (kali mirch)
1 clove (laung)
1 green cardamom (hari elaichi or choti elaichi)
½ tsp cumin (jeera)
½ tsp fennel seeds (saunf)
1 tsp coriander seeds
2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
For the samosa stuffing 2:
3 medium size es
¾ to 1 cup peas/matar, fresh or frozen
1 green chili and ½ inch ginger made in a paste or chopped finely
¾ tsp garam masala powder
¼ or ½ tsp red chili powder
1 tsp dry mango powder (amchur)
1 tsp fennel powder (saunf powder)
1 tsp coriander powder (dhania powder)
¾ tsp cumin seeds (jeera)
2 tbsp chopped coriander leaves (dhania patta)
2 to 2.5 tsp oil
salt as required
preparing the samosa pastry:
- Take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
- with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
- the whole mixture should clamp together when joined.
- add 1 or 2 tbsp water.
- begin to knead adding water as required.
- knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.
preparing stuffing 1:
- steam or boil the es and peas till are cooked completely.
- peel the boiled es and chop them into small cubes
- dry roast all the whole spices mentioned in the above list till fragrant.
- once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
- heat oil in a pan.
- add the cumin seeds and crackle them.
- add the ginger-green chili paste.
- saute till the raw aroma of ginger goes away.
- add the peas, red chili powder, the freshly ground spice powder and asafoetida.
- stir and saute on a low flame for 1-2 minutes
- add the cubes and saute for 2-3 minutes with frequent stirring.
- keep the filling aside to cool.
preparing stuffing 2:
- boil or steam the es & peas till they are cooked completely.
- peel the es and chop them into cubes.
- heat oil in a pan.
- crackle the cumin first, then add the ginger-green chili paste and saute till the raw aroma of ginger goes away.
- lower the flame and add all the dry spice powders one by one.
- stir and then add cubes & peas along with salt.
- saute for 2-3 minutes.
- switch off and add the chopped coriander leaves from top and stir well.
- keep aside.
shaping, stuffing and frying the samosa:
- after keeping the dough for 30-40 mins. knead the dough lightly again.
- divided the dough 6 equal pieces.
- take each piece and roll in your palms first to make a smooth ball.
- then roll it with a rolling pin keeping the thickness neither thin nor thick.
- cut with a knife or a pastry cutter through the center of the samosa pastry.
- with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
- join the two ends bringing the watered edge on top of the plain edge.
- press the edges so that they get sealed well.
- stuff the prepared samosa cone with the prepared -peas stuffing.
- apply some water with your fingertips or brush on the round samosa cone circumference.
- pinch a part on the edge (check the video & pics). this helps the samosas to stand.
- press both the edges. be sure there are no cracks.
- prepare all the samosas this way and keep covered with a moist kitchen napkin.
- now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
- you can also fry the samosas twice as i have mentioned above in the post.
- turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
- fry the samosas in batches.
- for frying the second batch, again increase the temperature of the oil.
- add the samosas and then lower the flame, thereby decreasing the temperature of oil.
- this way fry all the samosas in batches.
baking the samosas:
- pre heat the oven to 180 degree C.
- brush oil lightly on the prepared samosas.
- place them in a baking tray and bake for 30-35 mins or till light golden at 180 degrees C.
serving suggestions:
- serve samosas hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
- they can also be served with a yogurt dip or a plain raita. another way is to serve the samosas with punjabi chole (a spiced chickpea curry).
- a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
- even bread or pav (indian bread rolls) can be served with the samosas.
- whatever you serve samosas with, remember to have hot masala chai along.
Puree of celery root
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
1 1/2 pounds es
3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk Peel and quarter es. Put in cold water. Peel celery root. Cut into chunks.
Cook es and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Quinoa vegetarian soup
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
1 tbsp olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp sea salt
1 tsp fresh cracked pepper
2 cloves garlic, minced
2 tbsp red wine vinegar
1qt vegetable broth
3 leaves bay leaf
2 cups chopped butternut squash
2 cups diced canned tomatoes
1/2 cup quinoa
1 tbsp chopped fresh rosemary
1 tbsp thyme
1 can chickpeas (garbanzo beans), rinsed and drained
2 cups chopped kale, ribs and stems removed In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.
Roasted onion and garlic soup
Serves: 4
Preparation time: 40 minutes
Cooking time:30 minutes
3 large onions, sliced
8 large garlic cloves, peeled
2 teaspoons olive oil
2 tablespoons olive oil
5 cups vegetable broth
3 fresh thyme sprigs or 1 1/2 teaspoons dried
3/4 cup russet , peeled and diced
croutons Preheat oven to 325 degrees. Mix onions, garlic cloves and 2 teaspoons olive oil in a baking pan.
Roast until garlic and onions are tender, about 30 minutes for garlic. Cool. Squeeze garlic out of skin and mash.
Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add onions and sauté 10 minutes. Stir in garlic.
Add 5 cups vegetable broth and thyme, bring to a boil. Reduce heat and simmer 15 minutes.
Add diced and simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme sprigs.
Puree soup in batches in a blender. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve.
Roasted sweet potato stew with kale and freekeh
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour
1 8-ounce package cracked freekeh (approx 1 cup)
3 sweet es, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced This is a real hit with the Freekeh Foods team!
Try using roasted pumpkin or butternut squash instead of sweet for a delicious twist.
Scrub the sweet es and cut into 1-inch cubes. Place sweet es on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the es are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet es. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.
options: Sprinkle a little grated Parmesan cheese just before serving.
Rosemary-roasted chicken with potatoes and fennel
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
2 medium fennel bulbs
2 pounds small red es, scrubbed and cut into 1-inch pieces
2 chickens, 3 pounds, (1.5 kg) each
6 sprigs fresh rosemary
1 teaspoon olive oil
1 tablespoon chopped fresh rosemary leaves
to taste salt and pepper
fresh rosemary for garnish In large roasting pan, combine fennel and es. Rinse and dry cavities of chickens; remove any excess fat from cavities. Place 3 sprigs of rosemary inside each chicken.
Tie legs of each chicken together over cavity; tuck wing tips under backs.
Place chickens, breast side up, on top of vegetables. Brush skin of each chicken with olive oil. Sprinkle evenly with chopped rosemary, salt and pepper. Roast in 450 degree F. oven for 15 minutes.
Reduce heat to 350 degrees; roast 1-3/4 hours or until drumsticks move easily in sockets and juices run clear when thickest part of thighs is pierced with a skewer.
Transfer chickens to board. Cover with foil; let stand 5 to 10 minutes. With slotted spoon, spoon vegetables onto heated serving platter. Place chickens on top of vegetables; garnish with rosemary.
Sautéed potatoes
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
4 pounds small es, red, or yellow
1/2 cup clarified butter
1/2 cup oil
1 tablespoon chopped parsley
Salt and pepper to taste Wash es. Boil in a pot of salted boiling water until tender. Drain es in a colander. Set aside to cool.
Peel es. Slice into 1/4-inch slices.
Heat butter and oil in two frying pan. Add sliced es. Fry and turn es over medium heat until golden brown. Season with salt and pepper. Transfer to a serving platter.
Sprinkle with parsley.
Savoyarde potatoes
Serves: 6
Preparation time: 15 minutes
Cooking time:45 minutes
2 pounds peeled baking es
2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese Slice es very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add es to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and es are fully cooked.
Shepherds pie
Serves: 8
Preparation time: 40 minutes
Cooking time:45 minutes
2 tablespoons olive oil
2 medium onions, chopped
2 cloves of garlic, chopped
2 pounds ground lean beef
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 tablespoons brown sauce mix
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup diced cooked carrots
1 cup blanched peas
8 cups freshly mashed es
1 cup grated Swiss cheese, for topping
2 tablespoons butter Preheat oven to 400 degrees.
Make mashed es.
Heat oil in a heavy skillet. Add onion, ground beef, and garlic.
Stir and cook over high heat until meat is brown. Add Worcestershire sauce, tomato paste, brown gravy mix ( such as Knorr brown sauce mix), water salt, pepper, cooked peas and cooked diced carrots. Cook over low heat for 10 minutes.
Spread mixture over a large buttered oven-proof casserole dish. Cover with creamy mashed es.
For a nice presentation, Pipe the mashed over meat, using a pastry bag fitted with a large star tube.
Sprinkle with grated Swiss cheese. Spoon melted butter over cheese. Baked at 400 degrees until golden brown.
Smoked trout chowder
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold es, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup cream
200 g smoked trout or salmon fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped
Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add es, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until es are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.
Smoky halibut chowder with charred corn
Serves: 5
Preparation time:15 minutes
Cooking time:30 minutes
2 cobs corn, shucked
3 tbsp (45 mL) unsalted butter
1 tbsp (15 mL) olive oil
1 small onion, finely diced
2 stalks celery, finely diced
1 large Yukon gold , peeled,
cut into 1/4-inch (5-mm) dice
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 cup (60 mL) all-purpose flour
1 cup (250 mL) dry white wine
3 cups (750 mL) vegetable broth
1/2 cup (125 mL) bottled clam juice
3/4 lb (340 g) halibut, cut into
large bite-size chunks
1/4 lb (115 g) smoked trout, flaked
into bite-size pieces
1/2 cup (125 mL) heavy cream (35%)
1/4 cup (60 mL) chopped dill
1. Preheat grill to high. Clean and oil grate.
2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside.
3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,
es, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until es are tender and chowder thickens slightly, 10 to 12 minutes.
4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprinkled with dill and crackers on side.
Soft potato ravioli with truffle pan sauce
Serves: 6
Preparation time: 40 minutes
Cooking time:20 minutes
4 cups rich chicken stock
1 cup mirepoix (finely diced carrots, onion and celery)
3 cloves garlic peeled
1/3 cup truffle butter
2 pounds russet es
2 teaspoons chopped onion
3 ounces fresh soft goat cheese
2 teaspoons chopped parsley
salt and ground white pepper
2 teaspoons flour
2 large eggs
4 12-by-8-inch fresh pasta
1 medium black truffle
2 teaspoons minced fresh chive Combine stock, mirepoix, and 1 clove of garlic in a medium saucepan over medium-high heat. Bring to a boil. Lower heat and simmer for about 20 minutes, or until reduced by half. Strain through a fine sieve, discarding solids. Stir in truffle butter. Reserve and keep hot in a small pan.
Peel and dice es. Place in a medium saucepan with cold water to cover over medium heat. Add the remaining 2 garlic cloves, the onion and salt to taste and bring to a boil. Lower heat and simmer until es are soft. Drain well.
Put es through a ricer. Add goat cheese, parsley, salt and pepper to taste and beat to combine. Cover and set aside.
Lightly flour a baking sheet and set side. Whisk eggs in a bowl. Set aside.
Working with one pasta sheet at a time, cut out 50 circles with a 2-inch round cookie cutter.
Cover pasta disks to keep them soft. Place 10 discs on a clean flat surface.
Brush with egg wash. Place a heaping tablespoon in the center of each disc. Cover with another pasta disc. Push the edges to seal the pasta around the filling.
Crimp edges to from a tight seal. Place on a baking sheet and let dry. Continue making raviolis as above until you have 25. Slice the truffle into paper thin slices.
Cook raviolis in salted boiling water for 4 minutes in two batches. Remove from water with slotted spoon or wire strainer.
Place 4 raviolis in each of 6 warm soup plates. Place truffle slices over raviolis. Add chives to reserved hot sauce. Spoon equal amount of sauce over each plate.
Spicy oven-roasted potatoes
Serves: 4
Preparation time: 15 minutes
Cooking time:18 minutes
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small es, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray
. Preheat oven to 500°F.
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the es in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out es evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly
Sweet Potato Black Bean Burritos
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
2 lg sweet es
salt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
1/2 t cumin
3 eggs + 3 egg whites
splash of milk
guacamole (1 avocado's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10)
salsa
goat cheese
Preheat oven to 350 F. Wash sweet es, poke them with a fork a few times, and wrap them in foil. Place on a cookie sheet and roast for about 1hr, until they're soft and easily pricked with a fork. Set aside and let cool, then cut into a rough dice. Transfer to a bowl and mash with a little salt and freshly ground pepper.
Place black beans into a bowl, season with cumin, salt and freshly ground black pepper. Roughly mash with a fork, or puree in a food processor.
Preheat a large skillet over medium low heat. Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper. Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set. Turn off the heat.
To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30 seconds.
On each burrito, place 3 to 4 T black bean mash, 1/3 c roasted sweet es, 1/4 of the eggs and 2-3 T guacamole. Wrap up the tortillas to enclose filling, then top with salsa and goat cheese.
Sweet potato burgers
Serves: 8
Preparation time: 15 minutes
Cooking time:1 hour
1 large sweet
1 tbsp plus 1 tsp extra-virgin olive oil
sea salt
freshly ground black pepper
4 cups cooked cannellini beans
2 tsp favorite spice blend (such as cajun or curry powder)
1/4 cup almond flour
5 oz mixed salad greens
Dressing:
1 avocado, peeled, pitted, and sliced
2 tbsp tahini paste
1 lemon juice
1 lemon zest
1 garlic clove, minced Make the burgers: Preheat the oven to 400°F. Line a small baking sheet with foil.
Using a fork, prick deep holes all over the sweet . Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.
Peel the sweet and place the flesh in a medium bowl. Add the beans and mash the and beans together with a masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.
Stir in the almond flour and shape the mixture into 8 patties.
Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.
Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.
Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet mixture can be refrigerated for up to 4 days.
Sweet potato gnocchi with sage and brown butter
Serves: 6
Preparation time: 40 minutes
Cooking time:1 hour
1 1/2 pounds sweet es, red skin variety
1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
1/4 cup plus 2 tablespoons minced fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
1. Preheat the oven to 350F/175C. Poke a few holes in each sweet to let steam escape, then place them on a baking sheet. Bake them until they're tender, about 45 minutes.
2. When the es are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.
Sweet potato kugels
Serves: 12
Preparation time: 20 minutes
Cooking time:1 hour
2 pounds sweet es, washed and peeled
1 large onion, peeled
3 eggs
¼ cup butter, melted and cooled, or margarine
5 tablespoons all-purpose flour (or matzo meal for Passover)
1 teaspoon salt
¼ teaspoon black pepper
¼ cup scallions, minced, plus more for topping
Preheat the oven to 350ºF. Prep a muffin tin with 12 cupcake liners.
Using a hand grater or food processor, grate the sweet es and onion. Squeeze out excess water from onions and sweet es using a paper towel and transfer to a bowl.
In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper, and scallions until mixed well.
Add in mixture and combine. The mixture should be moist but not soggy.
Fill the cupcake liners evenly with the mixture.
Bake in preheated oven for 45-60 minutes until lightly browned on top and cooked through.
The best hash brown patties
Serves: 4
Preparation time:
Cooking time:10 minutes
1 pound organic russet es, peeled
1 teaspoon fine sea salt
½ teaspoon baking powder
1 small garlic clove, grated or minced
½ teaspoon freshly ground black pepper
2 tablespoons corn or peanut oil
2 tablespoons unsalted butter
ketchup Line a microwave-safe bowl with a paper towel and set the box grater in the bowl.
Working quickly, so the es do not have a chance to oxidize, grate the es into the bowl.
Give them a gentle press into the paper towel, then remove the paper towel. Add the salt and baking powder and mix with hands. Microwave the es for 90 seconds. Add the garlic and pepper and mix again.
Melt the butter with the oil in a 12-inch cast iron or other nonstick skillet over medium heat. Divide the mixture into four equal portions and press each between hands to form an oblong ½-inch-thick patty. Lay the patties in the hot fat and cook without moving for 3 minutes. Flip and cook an additional 3 minutes. If pan looks dry, add a little more oil.
Flip and rotate the patties so they color evenly and cook for another 4-5 minutes. Remove to a paper-towel-lined plate and sprinkle with a pinch of salt. Serve with ketchup.
The pan-seared salmon
Serves: 2
Preparation time:20 minutes
Cooking time:12 minutes
two 8-oz salmon fillets with skin on
Brine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red es.
parsley for garnish Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.
Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed es and beurre blanc.
Tofu patties
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
❗You may need to press the tofu for 15 minutes to remove excess water.
❗Feel free to add your favourite herbs and spices to the recipe to get your favorite flavour.
❗ For the patties to hold together place patties mixture in to the fridge for 15-30 minutes.
14oz | 400g | 1 block firm tofu
4oz | 130g | 1 small
3tbsp brown rice flour or any flour of your choice
1oz | 40g | 3/4 cup grated carrot
2tbsp chopped green onion
1 garlic clove
Seasonings:
1/4tsp chilli flakes
2oz | 60g | 1 cup breadcrumbs, panko, or chickpea crumbs
salt to taste
Dipping sauce ingredients:
1oz | 30g | 1/2 cup parsley or cilantro
1tbsp lemon juice
4oz | 115g | 1/2 cup vegan mayonnaise
black pepper
Peel and grate .
Mash the block of tofu in a bowl. Add the grated , flour, grated carrot, green onion and minced garlic.
Season with salt and chilli flakes.
Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.
Shape tofu mixture into 3oz, 70g patties about half inch thick.
Coat patties with breadcrumbs.
Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
Top with the prepared sauce and enjoy.
Tourte au camembert - Potato Cabbage and Camembert casserole
Serves: 3
Preparation time: 20 minutes
Cooking time:45 minutes
1 1/2 pounds (700g) es, cut into 3 cm cubes
1/2 pound (250g) savoy cabbage, finely sliced
1 clove of garlic,crushed
1-2 green chiles, seeded and chopped
salt to taste
coarsely ground black pepper
1 egg, lightly beaten
3 tbs olive oil
1/2 pound (200g) cherry tomatoes
6 ounces (150g) Camembert, finely sliced
olive oil, extra to oil baking dish
Preheat oven to 180°C.
Steam or boil es until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
Combine es, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
Oil oven proof dish.
Spoon mixture into dish.
Arrange cherry tomatoes and Camembert on top.
Bake for 45 minutes until golden.
Tuscan ribollita soup
Serves: 6
Preparation time:40 minutes
Cooking time:2 hours
"Ribollita" means "reboiled", that is, you cook it once, then let it rest for a couple of hours, then cook it again by reboiling it.
400 g (14 oz) of dried cannellini beans or 800 g (1 ¾ pounds) of canned cannellini beans.
300 g (10 oz) of stale bread. In Italy, we use Tuscan ciabatta bread, which is traditionally salt-free.
400 g (14 oz) of cavolo nero (Dino Kale)
250 g (9 oz) of savoy cabbage or green cabbage
250 g (10 oz) of Swiss chard
250 g (~10 oz) of es (1 medium or 2 small es)
180 g (6,4 0z) of peeled tomatoes
1 large onion
2 carrots
1 celery stalk
2 sprigs of fresh rosemary
2 springs of fresh thyme
about 2 liters (8 ½ cups) of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans)
70 g (5 tablespoons) of extra-virgin olive oil
Fine salt to taste
Ground black pepper to taste
1 - DRIED BEANS - This recipe calls for dried cannellini beans. If you are using this ingredient, soak the dried cannellini beans in plenty of cold water the night before.
Once the beans are tender, drain and cook in at least 3 liters (12 ¾ cups) of water - scented with a sprig of rosemary - over medium-low heat for at least 1 hour.
Then drain the beans, saving the cooking water. Keep half the beans whole and puree the other half with an immersion blender. Set aside.
CANNED BEANS - If using canned beans, remove the liquid and rinse under cold water. Blend half of them and set aside.
2 - On a cutting board, chop the onion, carrot and celery into small pieces.
Then peel the and cut it into fairly large pieces.
3 - Wash and slice the cabbage, chard and kale.
Place the peeled tomatoes in a bowl with their juice and mash with a fork. Set aside.
4 - In a large saucepan, saute the carrot, onion, and celery with 4 tablespoons of EVO oil over medium heat for about 1 minute.
Then add the es and a sprig of thyme and rosemary. Cook over medium heat, stirring, for about 3 minutes.
Finally, add the tomatoes.
5 - Stir and cook over medium heat for about two minutes. Then add the cabbage, chard, and kale.
At this point, add 2 liters (8 ½ cups) of bean cooking water (or vegetable broth if using canned beans).
6 - Cover and cook on a low heat for about 2 hours. If the ribollita soup gets too dry, add a ladle of hot water or hot vegetable broth.
After about 2 hours, the soup will be cooked and the vegetables will be soft. At this point, add the cream of beans and stir.
7 - Cook for another 10 minutes, stirring occasionally. Now add the whole beans that have been kept aside.
After another 10 minutes or so, season with salt and pepper, stir and remove from heat.
The ribollita soup is almost ready.
8 - Cut the stale bread into large slices or pieces.
Now take a pot or high-sided casserole that is larger than the one that holds the vegetable soup.
Place the stale bread slices on the bottom and add a few ladles of soup.
9 - Repeat adding a layer of bread and a layer of soup until the pot is full.
Allow to cool at room temperature, then cover with plastic wrap and keep in the fridge for at least 2 hours.
PLEASE NOTE: This time in the refrigerator is necessary to allow the bread to absorb all the liquid from the soup and to give the ribollita its typical thick consistency.
At the end of this time, take the pot. The bread will have absorbed the soup and will be completely melted. The soup will be semi-solid.
Return to the heat and bring to a boil. Serve hot.
Vegetable latkes
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
Latke is yiddish for pancake.
Serve them with homemade applesauce and sour cream.
2 carrots (5 1/2 ounces)
2 parsnips (11 1/2 ounces)
1 Idaho (1 pound)
3 scallions, thinly sliced, white and light-green parts only
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons vegetable oil
Sour cream, for garnish Preheat the oven to 200 degrees.
Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven.
Peel the carrots, parsnips, and , and grate them on the large holes of a box grater.
Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.
Serve the latkes warm with sour cream, and salt and pepper to taste.
Vegetarian shepherds pie
Serves: 4
Preparation time: 40 minutes
Cooking time:25 minutes
3/4 cup (175 mL) no-salt added vegetable broth
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2 large russet es, about 700 g total
2 tsp olive oil
1 pkg (227 g) button mushrooms, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1-1/2 tsp chopped fresh thyme
1 can (540 mL) lentils, drained and rinsed
1/4 cup chopped fresh parsley
1/4 cup (60 mL) milk
2 tbsp butter
1/2 tsp grainy mustard In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside.
Using fork, prick es all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.
Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, carrot and thyme, stirring occasionally, until softened and no liquid remains, 6 to 8 minutes. Stir in lentils; cook for 1 minute.
Stir in broth mixture; cook, whisking, until slightly thickened, about 2 minutes. Stir in 3 tbsp of the parsley. Scrape into 6-cup (1.5 L) casserole dish.
Peel es. Using masher, mash together es, milk, half of the butter and the remaining salt and pepper. Stir in remaining parsley and the mustard. Spoon over mushroom mixture, spreading to edge; dot with remaining butter. Broil on centre rack until top is golden, 3 to 5 minutes.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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