Roasted Potato Salad with Fennel Bacon Dressing

I adore my CSA. I truly do. But at times it can be difficult to keep up with the bounty of produce...particularly the items that are not in my usual repertoire.

Fennel, for example.

I love the slight anise taste of fennel. Shaved in salads, roasted with beets, sautéed and drizzled with vinaigrette, adding a touch of crunch to tuna or chicken salads. But I'm sitting four bulbs right now.

Time to sneak some into a twist on German-style potato salad. Key ingredients? Potatoes. Bacon. Vinegar.

Done, done and done.

The fennel was a surprisingly nice touch, adding a slight herbal not that no one could quite put their finger on...

the recipe is my own

serves 6-8

The Ingredients
2 1/2 lbs purple and/or yellow potatoes
kosher salt
1/2 cups cider vinegar
1 1/2 tsp toasted fennel seeds
1 bulb of fennel, diced
6 strips of bacon
1 tsp honey
2 tsp dijon mustard
2 Tbsp extra virgin olive oil
1/2 cup fennel fronds, chopped
2 green onions, thinly sliced

The Process
Preheat the oven to 425 degrees F.

Scrub the potatoes and pat dry. Cut into 1-inch chunks. Lightly oil a baking sheet and arrange the potatoes in a single layer. Generously sprinkle with salt. Roast for 30 to 35 minutes, flipping once, or until potatoes are tender and lightly browned.

In a glass bowl or measuring cup, combine the vinegar and fennel seeds. Allow to rest for 5-10 minutes for the fennel flavor to permeate the vinegar.

Meanwhile, heat a large cast iron skillet over medium-high heat. Add the bacon and cook until crisp. Remove bacon to a paper towel lined plate to drain. Add the diced fennel to the bacon fat in the skillet and sautée for 3-4 minutes, or until fragrant tender. Carefully add the vinegar with fennel seeds and cook for 2 minutes more. Whisk in the honey, mustard, and oil.

In a large bowl combine the hot fennel dressing with the roasted potatoes and toss gently to coat. Fold in the green onions and fennel fronds. Coarsely chop the reserved bacon and gently toss to distribute. Season with salt and pepper, to taste.

Serve warm

Warm Purple Potato Salad with Arugula and Radishes

Oh, CSA share, how I've missed you! Come mid-June, every Thursday is like Christmas as I unpack our box. The first few boxes are always a bit sparse, but heavy on the leafy greens. Those early weeks see a lot of spinach salads and arugula pesto. I was thrilled to see this arugula recipe alternative in the last CSA newsletter.

I used the beautiful purple potatoes provided in our last box. They provide such a wonderful contrast to the bright greens. But really any small roasting potato will do. The heat from the roasted potatoes will wilt the arugula, so I'd recommend serving immediately. That being said, the salad makes very tasty, albeit soggy leftovers.

Recipe courtesy of Dani Lind of Driftless Organics

serves 4

The Ingredients
5 Tbsp olive oil, divided
1 1/2 lbs purple potatoes, scrubbed, skin on
1 bunch radishes, trimmed
salt and pepper
1 1/2 Tbsp cider vinegar
1 1/2 Tbsp Dijon mustard
3 spring onions, thinly sliced
1/2 bunch garlic chives, coarsely chopped
2 oz arugula (about 2 cups)

The Process:
Preheat the oven to 425 degrees F.

Slice the potatoes into 1/2 inch wedges and the radishes into quarters. Toss with 2 Tbsp of oil and arrange in a single layer on a baking sheet. Season with salt and pepper. Roast for 25 minutes, flipping once, or until the vegetables are tender and beginning to crisp.

In a small bowl, whisk together the remaining 3 Tbsp of oil, vinegar, and mustard. Season with salt and pepper. Set aside.

To assemble the salad, combine the roasted vegetables, spring onions, garlic chives and arugula in a large bowl. Drizzle with dressing and toss to coat.

Serve immediately.

Osso Buco Style Sea Bass with Herb Whipped Potatoes and Orange Gremolata

The seafood adventure continues!  What started out as an attempt to enjoy more seafood at home has since tranformed into an all out culinary challenge.  Each week, Ross picks a day to stop at the fish monger on his way home from work.  Whatever strikes his fancy that day while perusing the tanks and ice trays is destined to become dinner.  He'll text me what he picked up.  And I have the thirty minute or so bus ride home to decide what to do with it...using only what we have at home at the time, cause ain't nobody got time for last minute grocery trips.

All week I was thinking fish and chips.  In all the baked and breaded glory.  Served with lemon garlic aioli.  I couldn't shake that meal from my head.  So what does Ross pick out?  White Sea Bass.  One of the firmest meatiest fillets out there.  Such sacrilige to bread it up and bake it.  This was a fillet that demanded a meaty treatment.  No poaching or en papillote.  No... it wanted to be seared, grilled, broiled, or...braised.

The cooking method eluded me at first after pondering the fish for a while.  But the idea of a gremolata jumped into my head immediately.  Several types of citrus awaited to be used up at home.  But poaching was out of the question.  And the charcoal grill would take to long to get going.  After poking around for gremolata inspiration, I came across a halibut served osso buco style.  The rich, salty tomato and veggie broth sounded like it would stand up to the meaty fillet.  Spike with the bright gremolata?  Sold.  And I still was able to use up a portion of our CSA potatoes in the process.

adapted from Bon Appetit, via Epicurious.

serves 3

The Ingredeints:
for the "Osso Buco"
1 Tbsp olive oil
2 stalks celery, diced
2 medium carrots, diced
1/4 yellow onion, diced
2 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup white wine
2 cups vegetable stock
1/2 tsp salt
1/2 cup crushed tomatoes w/ juices
juice of 1 orange
zest of 1/2 a lemon
2 Tbsp fish sauce
1/2 tsp crushed thyme
1 bay leaf

1 Tbsp olive oil
1 lb white sea bass, skin removed and cut into 3 portions
salt, pepper and cayenne

2 Tbsp balsamic vinegar
1 Tbsp butter

for the whipped potatoes
3/4 lb russet potatoes, peeled and quartered
3 cloves of garlic, halved
2 Tbsp salted butter
2 Tbsp chopped flat leaf parsley
1 Tbsp fresh rosemary, chopped

for the gremolata
2 Tbsp fresh flat leaf parsley
zest of 1 orange
2 cloves of garlic, minced

The Process:
Heat the oil in a large skillet over medium heat.  Add the celery, carrots, onion and garlic.  Saute, stirring frequently, until the veggies are tender and beginning to brown, about 7-10 minutes.  Add the tomato paste and heat through, about 30 seconds.  Add the white wine and simmer until reduced by about half, an additional 5-7 minutes.

Add the broth, crushed tomatoes, orange juice, salt, zest, fish sauce, thyme and bay leaf.  Bring the mixture to a boil, reduce to a simmer and cook until the liquid is reduced by 1/3...about 40 minutes.

Meanwhile, bring a large saucepan of salted water to a boil and add the potatoes and garlic.  Cook until tender, about 25 minutes.

For the gremolata, combine the zest, garlic and parsley.  Mix thoroughly and set aside.

Preheat the oven to 350

In another pan, heat the remaining oil over medium high heat.  Generously season the fillets with salt pepper, and cayenne.  Sear the fillets until browned, about 2 minutes per side.  Remove to a warm plate.  Add the balsamic vinegar to the same pan and simmer for about 1  minute, reducing slightly.  Add the vinegar to the vegetable sauce.  Melt the butter into the sauce.  Remove the bay leaf and transfer the mixture to a 9 x 13 baking dish.  Set the fish on top.  Bake, uncovered for 10 minutes, or until the flesh is opaque and flakes easily. Set aside to finish the potatoes.

Drain the tender potatoes, reserving some of the cooking liquid.  Return to the potatoes to the pot along with butter and whip with an electric beater set to low, or mash by hand.  Add reserved liquid by the Tbsp until the desired consistency is achieved.  Stir in the herbs.

to serve:
Spoon 1/3 of the potatoes onto a dinner plate and spread out slightly.  Top with one of the fillets and spoon the vegetable sauce over top.  Garnish with a generous sprinkle of gremolata.

Chorizo Spiked Clams with New Potatoes

Ross and I seem to be making good on an attempt to cook seafood with more regularity.  With the exception of weeks I am in dress rehearsals all evening, we've stayed a steady course.  This week's seafood dish: clams steamed in a flavorful broth with enough fresh bread to sop up the juices.  Littleneck or a similarly small clam work best for this.  We had to settle for the larger and slightly grittier ringneck clams as the fish monger was fairly picked over wen we arrived to pick out our dinner.

But hallelujah!  The smoked and cured Spanish chorizo we had such a hard time locating for previous recipes?  Despite the old world meat markets, full service butcher shops and amazing ethnic markets that fill our city?  Turns out the fish monger stocks it on a regular basis.  Paella will not be a problem in the future...

As with any clam, tap the shells on a hard surface.  Any shells that do not snap shut should be discarded.  Place the clams in a bowl of fresh cool water and allow them to rest for at least twenty minutes.  Longer is better.  They will spit out sand and grit during this time.  One at a time, remove the clams from the water and scrub with a soft brush to remove any external dirt.  Continue with your recipe.

adapted from Bon Appetit

serves 2

The Ingredients:
1 Tbsp olive oil
2 oz Spanish chorizo
3/4 lb small new potatoes
4 green onions, whites sliced crosswise and greens sliced on the diagonal
2 cloves of garlic, thinly sliced
1/2 cup wheat beer
1 1/4 water or vegetable stock
2 lbs littleneck clams
1 baguette, cut crosswise and lightly toasted

The Process:
In a high sided skillet, heat the oil over medium heat.  Add the chorizo and fry, stirring often, until the chorizo begins to crisp and some of the fat has rendered, about 4 minutes.

Add the potatoes, garlic, and onion whites.  Saute, stirring occasionally until the potatoes are tender crisp, about 10 minutes.  Add the beer and cook until reduced by half.  Add the water and simmer until the potatoes are tender, about 5-8 minutes longer.

Add the clams and half of the onion greens.  Tightly cover the skillet, and steam until most of the clams half opened, about 10 minutes.  Discard any clams that have not opened.

Divide clams, potatoes and broth among bowls.  Sprinkle with remaining onion greens.  Serve with toasted bread.

Martha Stewart's Scalloped Potatoes

Ham dinners wouldn't be complete without a side of scalloped or au gratin potatoes.  I've had mixed luck with these dishes in the past.  Often, towards the end of baking the sauce will begin to clump or congeal instead of keeping its creamy consistency.  The lack of flour and short boil in milk helps resolve these problems in this version.

Almost any cheese will work as well, though I opted to stick with this mild Gruyere.  I love the slightly funky smell of the cheese, and the slight nuttiness it offers.  Gruyere isn't quite as pungent as Swiss, it melts and browns beautifully, and the flavor blends right into the smooth, creamy base.

Recommended beer pairing: a funky saison or spicy witbier.  The Gruyere in the potatoes has a distinct nuttiness that is complimented by the crisp wheat backbone and spicy yeast character of these beers.  Saisons will often lend a grassy or hay-like finish, while the witbier leans towards coriander and citrus spice.  The crispness of both will help cut through the richness of all of that cream...

adapted from Martha Stewart

serves 10-14

The Ingredients:

3 pounds Yukon  potatoes
1 small onion, thinly sliced

3 cups milk

2 cloves of garlic, minced
3 Tbsp butter, softened
Coarse salt and freshly ground black pepper
1 cup heavy cream
5 ounces Gruyere cheese, grated

The Process
Preheat oven to 325.

Peel the potatoes and slice them paper thin.

In a large saucepan set over high heat, combine the sliced potatoes, onion and garlic. Bring to a boil, and immediately reduce heat to low.  Cover and simmer until potatoes are tender, about 3 minutes

Place a colander over a large bowl and drain the potatoes, reserving about 2 cups of the milk.

Rub a 9 x 13 baking dish with 1 Tbsp butter. Arrange sliced potatoes and onions in the baking dish, sprinkle generously with  pepper. Dot with remaining 2 Tbsp of butter.  Pour the reserved milk and heavy cream over the top.  Sprinkle evenly with Gruyere.  

Bake, uncovered, until cheese toasts to a deep golden brown, the potatoes are tender and sauce has thickened, about 80 to 90 minutes. Remove from oven and allow to cool slightly before serving.

Smoked Salmon Chowder

A dear friend and roommate brought us back a wonderful Christmas present from her trip out to see family in Washington and Vancouver.  Smoked salmon.  I was elated!  And had to refrain from ripping open the package and devouring every morsel on spot.

After my initial thrill,  my mind jumped to a rich soup: creamy and tinged with that smokey essence, tender lumps of potato simmered with flaky bits of salmon.  Oh how I wish that gorgeous piece of smoked fish had lasted a tad longer!

adapted from Epicurious

serves 4 generously

The Ingredients:
1 Tbsp olive oil
3 medium leeks, thoroughly rinsed and chopped
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp thyme
2 cups vegetable broth
1 Tbsp dried pulverized tomato skin
2 cups milk
8 ounces smoked salmon, flaked
1/2 cup heavy cream

The Process:
In a large, heavy-bottomed saucepan, heat the oil over low heat.  Add the  leeks and garlic; sautee until tender and fragrant, about 5 minutes.  Add the potato and celery, and stir until coated with oil.  Add the salt, pepper, and thyme.  Pour in the broth and simmer the mixture until the potatoes are tender, about 15 minutes.

Stir in the tomato skin and milk, add the salmon.  Simmer the soup until the salmon and milk is heated through.  Do not let the mixture come to boil, lest the milk separate.  Whisk in the heavy cream.

Sprinkle with additional thyme and cracked pepper.

Roasted Winter Root Vegetables

Every once in a while a recipe will be posted on another blog and I know it is only a mere matter of days before I try it out...usually because I have been seeking inspiration for a particular ingredient.  In this case, the ingredients are the root veggies from the CSA.  Yes, I am still trying to work my way through the parsnips, potatoes, carrots, beets and turnips.  Wouldn't you know, this recipe uses all of them.  Jenny tosses the entire batch of roasted veggies with a wonderful balsamic dressing, topped with feta and pine nuts.  I know I should have tried with the feta...they need the extra burst of creamy saltiness.  The recipe also calls to toss the veggies in a balsamic dressing.  The dressing is amazing, and a welcome addition to many other salads, leafy or otherwise, but I found even half of a recipe to be a bit too much for the amount of roasted veggies.  The roasted veggies are just as wonderful with a little squeeze of lemon and a dash of salt.

Adapted from Jenny's recipe at Spoon Fork Bacon

serves 4

The Ingredients:
for the veggies
3-4 beets, peeled and cut into quarters
4-6 carrots, peeled and cut into 1" pieces on the diagonal
2 shallots, peeled and halved
2-4 parsnips, peeled and cut into 1" pieces on the diagonal
2 turnips, trimmed and cut into eighths
6-8 small purple potatoes, halved (or quartered if larger)
3 Tbsp olive oil
salt and pepper to taste

for the dressing:
1/2 shallot, minced
1 garlic of clove, minced
2 Tbsp  brown sugar
1/3 cup balsamic vinegar
2/3 cup olive oil
salt and pepper to taste

The Process:
for the veggies:

 Preheat the oven to 375.

Toss the veggies in oil, salt and pepper and divide evenly among two rimmed baking sheets.  Bake uncovered for 30 to 40 minutes, or until the veggies are tender and beginning to caramelize. 

Remove for oven and allow to cool slightly.

for the dressing:
Combine all of the ingredients 1-pint mason jar.  Using an immersion blender, mix until thick and well combined.  Or, seal tightly and shake.

to finish:
Toss the veggies with half of the dressing.  Sprinkle with feta, if desired.  Serve warm or cold.

Purple Pureed Potatoes

So the recipe isn't really anything new.  But one key ingredient certainly was new to me.  Have you ever seen purple potatoes?  They are absolutely fascinating.  And thy make the most beautiful Lavender colored mashed potatoes.

the recipe is just like mom used to make

serves 6-8

The Ingredients:
3 lbs small purple potatoes
6-8 cloves of garlic
1/4-1/2 cup heavy cream
4 Tbsp butter
1 tsp salt

The Process:
Scrub the potatoes and trim away any large eyes.  Quarter the potatoes.  Peel and halve the garlic cloves.  Add the potatoes and garlic to a large kettle along with enough water to completely cover the potatoes.  Bring the kettle to a boil, reduce heat and simmer 20-25 minutes, or until the potatoes are tender.

Drain the potatoes and return them to the pot.  Over low heat, mash the potatoes with potato masher or wooden spoon.  Add half of the cream and all of the butter.  Gently continue to mash until the butter is melted and the cream is incorporated. Add additional cream until the desired consistency is achieved.  Season with salt to taste.

Darn pretty potatoes, aren't they?

Creamy Carrot and Potato Soup

Winter=Soup.  Well, that's not quite true.  I'll make soup year round without batting an eye.  But the cold weather does seem to beg for a hot, sustaining bowl of soup.

One of my favorite parts about soup, aside from eating it, of course, is the realiativley simple prep.  After slicing, dicing and a little bit of sauteeing, you walk away to let the conction simmer.  I'm left with anywhere from half an hour to half a day to work, do chores (oh god, the endless dishes....) or more often than not, waste time online.  Whatever did we do before facebook, pinterest and blogger?  Ugh.  No wonder I was far more productive in high school and college...

This soup does not simmer for long, but is the perfect use for the massive quantities of potatoes and carrots we recently received from our CSA...a 45 pound box of storage veggies will go a long way.  I'm eager to try out other veggie combinations using this recipe as a basis.  Parsnips and sweet potatoes?  How about that rutabaga?  Or even those turnips.  Imagine the color of a bit of shredded beet...

The carrots feature in the flavor of the soup, and also help provide a rich golden cream color.  The potatoes cook down a bit to provide a creamy consistency.  The soup is just as wonderful made vegan...use vegetable stock in lieu of chicken stock, omit the milk and cheese, and substitute the Worcestershire for shoyu, miso or any assortment of other herbs to add that earthy funk.  

It's a filling soup without being heavy.  If you care for something richer, switch out the milk for cream and run a bit of the soup through a food processor.  A bit more potato, and a little less broth will also get you closer to a chowder consistency.  For the fall/winter limbo we seem to be in , I found this soup to be the perfect balance of sustaining and light.  Maybe when the snow finally comes, I'll break out the heavy cream...

adapted from MyKitchenAddition

serves 6-8


The Ingredients:
2 Tbsp  olive oil
1 medium onion, diced
1 stalk of celery, diced
2 cloves of garlic, minced
1 1/2 lbs russet potatoes, peeled and shredded
1 lb carrots, peeled and shredded
1-2 sprigs fresh thyme
1/2 tsp dried oregano
6 cups chicken or vegetable broth
1 1/2 cups milk
2 Tbsp Worcestershire sauce
4 oz sharp cheddar cheese, shredded
Kosher salt
Freshly ground black pepper

The Process:
Heat the oil in a heavy-bottomed 3-quart pot.  Add the onions, garlic and celery and saute until the onions are tender and slightly translucent. 

Add the potatoes, carrots and herbs, and saute 2-3 minutes more.  Stir in the broth.  Bring the mixture to a boil, reduce to a simmer and cook for 20-30 minutes or until the potatoes are tender.

Slowly add in the milk and Worcestershire sauce and stir until heated through, about 5 minutes.  Remove the pot for the heat and sprinkle the cheese on top.  Stir until the cheese has melted as is evenly incorporated.  Season with salt and pepper to taste.

Harvest Root Vegetable Stew

Root vegetables are filler.  Peasant food.  Cheap.  Heavy.  Starchy. Sustaining.  Absolutely delicious.  And oh so plentiful this time of year.  We sadly received the last of our boxes from our CSA farm last week.  But boy, howdy was it heavy.  Three or four types of potatoes, parsnip, carrots, rutabaga, turnips, radishes, sweet potatoes,leeks, squash...

All that I love best about fall.

This recipe is sort of a garbage casserole.  Really.  Anything goes.  Particularly if it is starchy.  Throw it in.  The end result will probably be tastier than you expected.

the recipe is my own

serves 6-8

The Ingredients:
3 Tbsp butter
3-4 cloves garlic, minced
2 leeks, whites sliced into 1/2-inch rounds
1 cup apple cider (NOT hard cider)
1 1/2 cups beer
3-4 small russet potatoes,cubed or quartered
2-3 red potatoes, cubed or quartered
1 small sweet potato, cubed
2-3 small turnips, cubed or qaurter4ed 
2-3 carrots, cut into 1 inch coins
2-3 parsnips, cut into 1 inch coins
1-2 radishes, quartered
1 tsp fresh thyme, minced
1 tsp salt
1/2 tsp pepper

The Process:
In a large, heavy bottomed saucepan, melt the butter over medium high heat.  Add the garlic and leeks until the garlic is fragrant  the leeks are tender, 5-7 minutes.  Pour in the  cider and beer, deglazing the bottom of the pan.

Add the vegetables and seasonings.  Bring the mixture to a boil, reduce heat to low and cover Simmer for 35-40 minutes or until the vegetables are tender and the liquid reduced by about  one third.

Serve hot with cheddar and ale biscuits.

Salad Nicoise with Salmon and Garlic Scapes

Our CSA box provided inspiration for this twist on the classic main-course salad.  I've fallen for garlic scapes.  Their mild flavor compliments so much without overpowering the other elements of the dish, like the more mature bulb form of garlic can (but oh, how I love garlic in all its forms!)  Their crispness reminded me so much of fresh green beans.  With that thought in my mind I decided to tackle salad Nicoise, but using as many veggies as possibly from our fresh and local batch.

The salad base is my own

Vinaigrette adapted from Julia Child

Serves 3

The Ingredients:
for the salad
2 - 4 oz salmon fillets
salt and pepper to taste
1 Tbsp oil
5-6 garlic scapes, cut into 1-inch lengths
3-4 cups mixed greens (I used spinach, green leaf lettuce and arugula)
2 roma tomatoes, halved lengthwise and sliced
3 small German butterball potatoes, boiled and sliced
3 hard boiled eggs, sliced


for the vinaigrette:
1 potato onion, finely minced
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp white wine vinegar
1/3  olive oil
Freshly ground pepper to taste


The Process:
for the vinaigrette:
combine all of the ingredients in a screw top jar and shake vigorously.


for the salad

Preheat the oven to 450 degrees F.

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet Bake until salmon is cooked through, about 12 to 15 minutes.  Allow to cool.

Heat the oil in a medium skillet over medium high heat.  Add the garlic scapes and saute until tender, about 5 minutes.  Remove from pan and allow to cool. 

Toss the mixed greens with the vinaigrette and divide among three serving plates. Flake the salmon and arrange one third of the meat down one side of each plate.  Layer one third of the tomato slices along side the salmon, followed by one third of the potatoes and on e hard boiled egg.  Line one third of the garlic scapes down the other side.

Serve.

The review:
This dish can be a little tedious to prepare with all of the boiling, baking and sauteing needed, but the end result is a filling and refreshing summer treat.  Tuna can be substituted, but I found salmon to be a nice change of pace.  The garlic scapes add a wonderful twist.  Green beans are lovely, but sort of band at times.  The scapes provide a similar crunch and texture with a pleasantly mild garlic flavor.  Paired with the acidic dressing...yum.

I kept the layers simpler than the classic salad...omitting the anchovies, capers, shallots and olives...to keep the focus on the uber fresh veggies from our CSA box.  I was not disappointed.

Oven Roasted German Butterball Potatoes with Rosemary

I had never heard of German Butterball Potatoes until a 3 lb bag was given to us in our CSA box.  They sort of tare sort of a combination of the best traits of a russet and yukon.  The potatoes are small and firm, with a russeted skin and a beautifully golden flesh.   These little discoveries keep me eagerly awaiting my new box of veggies week after week.  We are going to be so crushed when winter rolls around...

The recipe is my own

serve 6-8


The Ingredients:
3 lbs German Butterball Potatoes, washed and quartered
2 Tbsp olive oil
1 bulb green garlic
3 Tbsp fresh rosemary, finely minced
1 tsp salt
1/2 tsp pepper


The Process:
Preheat the oven to 400.

Toss the potatoes with remaining ingredients until well coated.  Layer in a 9 x 13 inch baking pan.  Bake uncovered for 1 hour, or until potatoes are tender and lightly browned, stirring once.

Serve hot.

The Review:
After trying these lovely little potatoes, I may be ruined from russets, reds and yukons ever again.  These roasted potatoes were creamy, but still firm.  The color was so incredibly golden.  And the flesh slightly sweet.  Garlic and rosemary are a favorite roasting combination of mine, but many an herb or spice blend would work.

Leek and Potato Casserole

Schedules have been odd as of late.  As a result the cabinets and fridge host the most interesting array of ingredients.  Almost barren.  A few staples hide here and there, but enough is lacking to put me in a fit.  No rice?  Only a few dribbles of milk?  The scenario is quite sad, actually.  I really need to make a trip to the store.

But those leeks...sitting forlornly on the shelf in the fridge...begging to be used.  My first impulse was to toss them in the slow cooker with some potatoes and vegetable stock.  Soup is so nice to have on hand.  Especially in the midst of a spring cold snap.

But inspiration hit.  Or maybe it was an overdose of scalloped potatoes at Easter...

Either way, the path was cleared for this twisted version of scalloped potatoes.

The recipe is my own

serve 6-8

The Ingredients:
1 1/2 lbs Yukon or Russet potatoes
2 Tbsp unsalted butter
3 medium leeks
1 Tbsp fresh thyme
1 tsp salt
1/2 tsp pepper
1 cup yogurt
1/2 cup sour cream
1/2 cup vegetable or chicken stock
1 cup shredded cheese (Cheddar, Gruyere, Munster or any other good melting cheese)

for the crumb topping
2 Tbsp butter, melted
1/4 cup fine bread crumbs
2 Tbsp Parmesan cheese

The Process:
preheat the oven to 350

Clean the leeks by cutting off the root tip and dark green tops and removing the outer tough leaves. Slice in half lengthwise and fan out the layers. Rinse well under cold running water to remove and sand and grit.  Thinly slice the leeks crosswise.

Melt the butter in a large skillet over medium high heat and add the sliced leeks, thyme, salt and pepper.  Saute until the leeks are tender and just beginning to brown.   Whisk in the yogurt, sour cream and broth.  Reduce heat to low and allow to simmer for 10-15 minutes. 

Meanwhile peel the potatoes and slice crosswise into thin coins.  Lightly grease a 9 x 13 baking dish and arrange the potatoes in overlapping rows.

Add the cheese to the leek mixture and stir until slightly melted.  Spoon the leek mixture over the sliced potatoes and spread into an even layer.  Cover with foil and bake for 35-40 minutes.

In a small bowl combine the butter, bread crumbs and cheese into a coarse blend.  After 40 minutes, remove the foil and sprinkle the crumb topping over the casserole.  return to the oven and bake for an additional 30 minutes or until the crumb top has browned and the potatoes are tender.

The Review:
The slightly sweet leeks played so wonderfully against the subtle sourness of the yogurt and sour cream.  I almost forgot the potatoes were hiding underneath.  This was a surprisingly light, though very hearty dish...serving well as a main course in a pinch.  It wasn't bogged down with a lot of cheese or heavy cream, though I did miss the richness so often associated with scalloped potatoes.  And the hunt for a better crumb top begins.  I have the idea of an adult mac and cheese tossing around in my head and would love to be able to perfect a butter crumb crust before then...

Corned Beef from Scratch Part 2: Cooking

The time has come!  The beef brisket has been taking up an awful amount of real estate in our fridge for the last ten days.  Every time we opened the refrigerator door we were struck with the reminder of how incredibly amazing our St Patrick's Day dinner was going to be...or filled with the foreboding of a possible failure.  

 

Because we were expecting a slightly larger turn out of guests, and because our own curiosity nudged us to compare, we did purchase a small 3lb pre-brined brisket from the store...

just in case...

Adapted from Bon Apetite March 2008

Serves 8 to 10

 

The Ingredients:

6-8 lbs brined corned beef brisket

1 12-ounce bottle Guinness or other stout or porter
4-8 cups water

4 bay leaves
1 tsp coriander seeds

1 tsp mustard seeds

1 tsp black peppercorns 
2-3 whole allspice
1 dried chile de árbol, broken in half

3 medium turnips or rutabagas, peeled
8 unpeeled medium red-skinned potatoes
6 medium carrots, peeled
4 medium onions, peeled
2 medium parsnips, peeled
1 2-pound head of cabbage

The Process: 

Remove the corned beef from the brine.  Rinse thoroughly in cold water and pat dry.  Place corned beef in very large wide pot. I had to use Ross' 5 gallon stainless-steel brewing pot to accommodate our cut of meat.  Add the stout and enough water to cover by 1 inch. Bundle the bay leaves, coriander, peppercorns, mustard seeds, allspice, and chile in a 6" x 6" square of cheesecloth, enclosing completely.  Tie the spice bundle with kitchen string to secure and toss it in the pot with the beef.   Bring the liquid to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. 

While the brisket simmers prepare the vegetables: Quarter the turnips and cabbage.  Half the potatoes and onions.  Cut the carrots and parsnips into 2 to 3 inch lengths.

After the 2 1/4 hours, transfer beef to large baking sheet or roasting pan.  Cover a keep warm in oven, preheated to 200.

Add the vegetables to the liquid in the pot and return to a boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes, longer if mushy vegetables are desired. Using slotted spoon, transfer vegetables to a serving dish. Return beef to pot and rewarm and re-hydrate, about 5 minutes. Discard spice bag.

Remove the beef to a butcher block or cutting board and slice against grain into 1/4-inch thick slices. Arrange beef with the vegetables on the serving platter.

The Review:

The decision was unanimous...the store bought brisket didn't stand a chance against the one we brined ourselves.  

 

As I rinsed our attentively cared for cut of meat, I was treated to the wonderful aroma of pickling spices.  The smell of corned beef permeated our kitchen (quite the feat considering how the stale gym sock stench of cabbage...no matter how tasty...can quickly overpower any other smells).  The meat was a beautiful pink going into the pot.  And when sliced, that traditional glorious red color greeted us.

The meat was so much more flavorful than any other corned beef brisket I'd every tried...though very, very salty.  Even compared to the store bought brisket.  I would be hesitant to reduce the amount of salt or curing powder to the brining process though...at least until I poked around a little more into sausage maker, curing, brining and other meat preservation techniques.  No additional salt had been added beyond what originally went into the brine 10 days ago.

Our brisket was also a slightly less fatty cut than you typically find at the grocery store.  While it was incredibly moist when first cut, the slices that were not devoured immediately dried out pretty quickly.  Unless you know your brisket is a particularly fatty cut, I would highly recommend slicing of portions only as needed to retain as much moisture in the meat as possible.

 

The veggies were a supporting role in this endeavor.  Tasty and greatly enhanced by the amazing cooking liquid the brisket created...but by themselves they weren't much to write home about.  The parsnips and turnips did add a nice bit of variety to the standard carrots and cabbage.  That being said...there wasn't much left of this batch of food...

I will never go back to store bought briskets again.  This dinner was more than worth the ten day wait.

Garbanzos with Chorizo and Spinach

Beans and pork is a tried and true combination much loved across most of the country.  The possibilities are virtually  endless once you've moved beyond the backyard barbeque pinto beans and bacon.   This dish is much more stew like, with chunks of tender potato, ample bean and a healthy dose of smokey chorizo.  Wilted spinach added towards the end helps endow a sense of health and good eating.  And the best part?  The entire entree can be dished up in about thirty minutes.

I highly recommended the smoked Spanish-style of chorizo for this dish, though the raw nutmeg chili infused Mexican style will work as well.  I opted for Palacios mild versions...hot sausages are also available.

adapted from A recipe in Men's Health, December 2011

servers 4

The Ingredients:
1/2 Tbsp olive oil
2 links Spanish-style chorizo, chopped
1 large onion
2-4 cloves of garlic, minced
1/4-1/2 tsp red pepper flakes
1 tsp paprika (preferably pimenton)
2 Tbsp tomato paste
1 lb yukon or russet potatoes, cut into 1/2 inch cubes
2 bay leaves
1 1/2 to 2 cups chicken or vegetable stock
2- 14 oz cans garbanzo beans, drained and rinsed
salt and pepper to taste
8 cups baby spinach

The Process:
Heat the oil in a large pot or saucepan over medium heat.  Add the chorizo and saute until lightly browned, about 5 minutes.  Remove from the pant and set aside.

Add the onion, garlic, red pepper, and paprika to the pot and cook until the onion begins to caramelize.  Stir in the tomato paste and cook for another 2-3 minutes or until the paste evenly coats the onions.  Add the stock, potatoes, and bay leaves.  Reduce to a simmer and cook until the potatoes are tender, about 10 minutes.

Add the Garbanzo beans and cook for another 5 minutes or until beans are heated through.  Season to taste with salt and pepper.  Remove the bay leaves and add the cooked chorizo and the baby spinach. Continue to cook until the spinach is wilted.

The Review:
Upon beginning to saute the chorizo, I would have thought the end result would be a greasy mess due to the red slick of fat that coated the saucepan. instead of the rich, smokey dish ultimately served up.  The meat was not a substantial part of the meal, quantity wise (though you could easily double or triple the amount if you are a huge fan of this Iberian treat) but it infuses smokey and slightly spicy nuances in every bite.  The potatoes and chickpea both lend a wonderful soft and velvety texture, but with enough difference to keep you from getting bored.  The contrast of something firm or with a little more bite was missing, but not by much.  The flavors more than make up for what the texture front may lack.  And the spinach...eight cups seems like a lot until the bunch cooks down.  The beautiful flecks of green amidst the deep red sauce made for an incredibly picturesque dish.  However, this one is so tasty you may polish it off before the camera had a chance.  Leftovers were just as wonderful the next day.

Leek, Potato and Zucchini Cakes

A huge thank you to Marc and Elysabeth of Saucy and Bossy for posting this recipe from All Things Simple. I absolutely adore leeks and am always on the prowl to find new ways to prepare this subtly onion-flavored stalk. While the recipe may be time consuming for those in a week night bind, I found this to be an easy recipe to intersperse with a vain attempt to regain control of my kitchen.

The cakes were done long before the kitchen was re-ordered.

adapted from Marc's post at Saucy and Bossy

makes 6-8 cakes

The Ingredients:
1 medium russet potato
3 leeks
1 cup zucchini, washed and grated
1 large egg, beaten
1/4 cup all-purpose flour
1/3 cup Parmesan cheese, grated
2 Tbsp fresh parsley, chopped
2 tbsp. vegetable oil
pinch cayenne pepper
kosher salt
freshly ground black pepper

The Process:
Clean and pierce potato with a fork a few times, and cook in the microwave for 4-5 minutes or until tender. Alternatively, bake an oven set to 350 for 25-30 minutes or until soft but still firm. Set aside to cool.

Remove the outer leaves, and cut off the dark green portion and roots of the leeks. Slice lengthwise and rinse under cold running water or submerge in a basin of water to remove any dirt or grit. Slice thinly, crosswise to the stalk. Blanch leeks in a large pot of boiling salty water for 4-5 minutes then drain in colander and immediately rinse in cold water. Add zucchini and add salt to extract moisture for 10-15 minutes.

While greens are draining, peel potato and grate on a box grater. Combine with egg, flour, cayenne, Parmesan, parsley, and salt and pepper to taste in a large bowl.

Squeeze remaining moisture from the zucchini leek mixture and add the greens to the large bowl. Mix well.

Heat oil in a large pan over medium-high heat until almost shimmering. Fry cakes, 4-5 minutes a side, until golden brown. Serve with a dollop of sour cream, and hot sauce as desired.

The Review:
These are an amazing twist on the classic potato pancake. The pre-cooked potato combined with egg and flour provides an wonderfully creamy base for the texture and mild onion flavor of the leeks. Just enough seasoning is added to enhance the flavors without overpowering them. And the cayenne or dash of Sriracha on the side provides just enough interest and heat for those that may otherwise find these hearty veggie patties a bit bland.

I found two cakes to be a perfect accompaniment or side dish to a hearty protein, however they are filling enough to stand on their own as a vegetarian entree. Made smaller and served at room temperature these may be a hit as an appetizer as well. I will be adding these to our regular rotation.

Ina Garten's Potato Salad

I apologize for the lack of posts. The repose certainly isn't for lack of cooking, but more from a lack of internet access. We have finally relocated into our new house, where I proceeded to break in the kitchen with an abundance to feed the wonderful friends helping us move.

The recipe is the first of several from our housewarming that you will see in the coming days.

photo forthcoming...

adapted from Ina Garten's recipe at Foodnetwork.com

serves 6-8

The Ingredients:
3 lbs small white potatoes
kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 Tbsp Dijon mustard
2 Tbsp whole grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped onion

The Directions:
Place the potatoes and 2 tablespoons of salt (salt omitted) in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onions, 2 teaspoons of salt (salt omitted) and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature

My Modifications:
For the love of God, if you care about your blood pressure, do NOT add as much salt as this woman does! After a brief read through of the recipe I noted about 1 Tbsp of salt stirred into the dressing, and this does not include the 2 Tbsp she added to her cooking water. Instead, withhold the salt shaker to the end and season to taste. I think I used a whopping 1/2 tsp to help enhance the other flavors.

The potatoes of choice were baby reds for their pretty, pretty skins. And I only used one mustard...the Dijon, using 3 Tbsp instead of the 2 listed. After tasting the salad, I could have gotten away with the whole grain mustard as well. With only 3 Tbsp of Dijon the mustard flavor was present, but incredibly subtle. The mustard-phobes didn't even notice it.

The Review:
Everyone who tried the potato salad loved. The cooking method of boiling and steaming yielded tender and silken bites firm enough to hold up to the dressing. Unlike many a deli counter salad this was not swimming in dressing and no one flavor over powered the rest. The dill was pure summer. Indeed, this classic potato salad could be July's poster child. If you have a fondness for sides, like I do anyway....