Posts Tagged ‘potatoes’

Butternut Squash and Potato Gratin

This is a lovely layered casserole.  Feel free to vary the recipe by adding other vegetables, such as tomatoes, onions, or anything else you have on hand.  The recipe is by Ris Lacoste, from Fine Cooking Magazine, November 1999.

1 raw butternut squash (about 2 lb), peeled
2-3 medium potatoes
Salt and freshly ground black pepper
6 TBS grated Parmesan cheese
1 cup heavy cream (or half&half)
1/2 cup finely chopped walnut
1/2 cup fresh breadcrumbs combined with 2 TBS melted butter

Heat oven to 350F.  Grease an 8×8 inch (2 qt.) glass or ceramic baking dish.  Cut the squash in half lengthwise and scrape out the seeds and fibers.  Slice the squash and potatoes about 1/8 inch thick.  Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream.  Cover with a layer of potato slices, season with salt, pepper, cheese and cream.  Repeat with the remaining squash and potatoes until dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream.  (You may have extra squash.)  Press down lightly to distribute the cream and compact the layers.  The last layer of squash should be just sitting in the cream, but not covered by it.  Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour and 10 minutes.

Combine the walnuts and buttered breadcrumbs.  Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake uncovered until the top is lightly browned, 5 to 10 minutes.  Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin.  Cut into 9 squares and serve.

Cabbage and Potato Gratin

Cabbage and Potato Gratin         serves 4-6

This recipe mixes cabbage and potatoes, a most natural combination.  The amounts of ingredients used is flexible and the recipe is quite forgiving to changes and/or creativity.  The recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

1 pound potatoes
1½ pounds green cabbage
sea salt and freshly ground pepper
4 TBS unsalted butter
3 TBS chopped sage
1 garlic clove, chopped
1 1/3 cups milk
3 eggs
½ cup freshly ground Parmesan cheese
1/3 cup all-purpose flour

Preheat the oven to 350ºF.  Lightly butter an 8 x 12-inch gratin dish.  Bring a gallon of water to a boil while you prepare the vegetables: Peel and slice the potatoes ¼-inch thick; slice the cabbage into 1-inch ribbons.

Add 1 TBS salt to the water, add the potatoes, and boil until nearly tender, about 6 minutes.  Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes.  The water may not return to a boil.  Drain, rinse under cool water, then twist in a kitchen towel to remove excess moisture.  Get it as dry as you can.  Combine the cabbage and potatoes in a bowl.

Melt the butter in small skillet with the sage and garlic.  Cook for about 1 minute without letting the garlic brown.  Pour it over the cabbage and potatoes.  Toss well, taste for salt, and season with pepper.  Transfer to the baking dish.
Whisk the remaining ingredients together, pour them over the vegetables, and bake until firm and lightly browned, about 50 minutes.  Let cool for at least 10 minutes, then cut into pieces and serve.

Rutabaga and Potato Puree

This recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

The author notes that you need not worry about the exact amounts of potatoes and rutabagas.  And the more rutabagas you use, the less additional liquid needed.

1/2 lb potatoes
1 1/2 lbs rutabagas or mixed rutabagas and turnips
sea salt and freshly ground black pepper
unsalted butter
freshly grated nutmeg
1 TBS chopped parsley and/or snipped chives

1. Peel potatoes (we usually peel our Big Woods Farm potatoes) and rutabagas, then chop then into chunks, making the rutabagas about half the size of the potatoes (and turnips, if using) since they take longer to cook.  Put them all in a saucepan and cover with cold water.  Add 1 1/2 tsp salt and bring to a boil.  Cook until soft enough to mash, about 25 minutes.

2. Drain, reserving a cup of the cooking liquid water first, then return the vegetables to the pot and mash them with a potato masher, adding reserved liquid or warm milk or cream to thin it.  Scrape in a little nutmeg and taste for salt and season with peppers.  Serve with the parsley or chives scattered over the top.

Variations:
– Fold in toasted, chopped hazelnuts and serve the puree with a drizzle of hazelnut oil.
– Add 1 cup grated aged Cheddar or freshly grated Parmesan cheese.
– Brown any leftovers in butter and serve with an arugula salad.

Potato Leek Soup

This recipe can be easily modified (no bacon and vegetable stock instead of chicken) for a vegetarian version.

Serves 4- 6

Ingredients

  • 3 large leeks (about 2 cups chopped), cut lengthwise, cleaned and chopped in 1/4″ slices (horizontally).  Use only white and pale green parts.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken or vegetable broth
  • 2 lbs potatoes, peeled and diced into 1/2 inch pieces
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tsp fresh thyme, chopped (or 1/2 t dried)
  • 1/2 tsp fresh majoram, chopped (or a dash dried)
  • 1/2 tsp (or to taste) red chili sauce — like Valentina (optional)
  • 2-3 strips bacon, sauteed until crisp (optional)
  • Salt and Pepper to taste

Cook leeks in butter with salt and pepper in a medium sized sauce pan.  Cover and cook on low heat for about 10 minutes.  Do not brown!

Add water, broth and potatoes.  Bring to simmer and cook for 20 minutes.  Transfer about half of mixture to a blender; puree and return to pan.  Add spices, bacon and chile sauce to taste.  Season with salt (1-2 tsp) and pepper to taste.

Potato, Greens and Bread Soup

serves 4

This recipe is recommended by MPLS member Barbara Conti – her family likes it a lot and it’s fairly simple to make. She uses a mix of greens that she has on hand and does not peel the potatoes. The recipe is adapted from The Complete Italian Vegetarian Cookbook, by Jack Bishop (Houghton Mifflin, 1997).

4 cups packed spinach leaves or other greens
1½ pounds new potatoes, cut into ½-inch dice
4½ cups vegetable stock
salt and pepper
2 cups cubed (½-inch) stale country bread
2 TBS good quality olive oil, or to taste

Place potatoes and stock in medium pot. Bring to a boil and cook briskly for 15 minutes. While the potatoes cook, prepare the greens. Remove stems, wash leaves and shake off excess water. Cut into ¾-inch wide strips. After the potatoes have cooked for 15 minutes, add the greens to the pot and salt and pepper to taste. Cover the pot. Continue coking until potatoes are falling apart and the greens are tender, about 10 minutes. Remove the pot from heat. Stir in the bread and cover the pot. Let sit for 5 minutes or until bread is very soft. Adjust seasonings and add hot water to thin the texture if desired. Ladle the soup into bowls and drizzle each with olive oil.

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