Potatoes

Mashed Potatoes and Tomatillos

Sandy Kitely

 

Ingredients:

6 small red potatoes, scrubbed

1 clove garlic, peeled

4 tomatillos

1/4 cup butter

1/4 cup milk

Salt and pepper to taste

 

  • Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes.
  • Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
  • Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.

Pork and Tomatillo Stew

Sandy Kitely 

 

Ingredients:

2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes

salt and pepper

1/4 cup flour

2 tablespoons olive oil

1 1/2 cups diced celery

1 cup chopped onion

2 cloves garlic, minced

2 cups chicken broth

3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers

1 cup julienne cut carrots

2 medium potatoes, cut in small cubes

1 pound tomatillos, husks removed, washed and diced

2 cans (14.5 ounces each) diced tomatoes

1 tablespoon ground cumin

2 teaspoons chili powder

pinch dried oregano

hot sauce, to taste

salt and pepper, to taste

fresh chopped cilantro, optional

 

  • Sprinkle pork cubes lightly with salt and pepper; toss with the flour.
  • Heat 2 tablespoons olive oil in a large skillet; add pork and saute, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, saute the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.
  • Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients.
  • Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings.
  • Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings.
  • Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.

Potato and Celery Root Gratin

lifewise.canoe.ca

 

Ingredients:

2 pounds potatoes, peeled and cut into 1/4 -inch (.6 cm) slices

1 large celery root, peeled and cut in half, then cut into 1/8-inch (.3 cm) slices

1 clove garlic, peeled and minced

1 small onion, diced

2 tbsp. butter

2 tsp. (10 ml) fresh thyme leaves

3 cups (750 ml) heavy cream

sea salt and pepper to taste

 

Directions:

  • Preheat the oven to 375F. (190C).  
  • Melt the butter over medium heat in a skillet and cook the onion until soft. Add the garlic, thyme and the potatoes. Toss and then add the cream. 
  • Cook the potatoes over medium heat until just starting to soften and the cream is starting to thicken. Season the mixture with salt and pepper to taste.
  •  Place half of the celery root on the bottom of a buttered 9x13 ovenproof baking dish. 
  • Using tongs, place half the potatoes over the celery root, overlapping as necessary. Place remaining half of celery root and then remaining potatoes. Pour cream over top. 
  • Cover with foil and place in a preheated oven and bake for about 1 hour or until vegetables are tender. Uncover and continue to bake until the gratin is golden on top (about another 30 minutes). 
  • Remove and let sit for at least 10-15 minutes before serving. Serves 8- 10

 

Fennel and Potato Soup

Tamara Stimpson

 

Ingredients:

3 tbsp of unsalted butter

2 medium-sized fennel bulbs (sometimes called anise), trimmed, chopped and reserve some of the fronds for garnish

1 large leek, halved lengthwise, rinsed and thinly sliced crosswise

1 tsp of fennel seeds

1 1/2 lbs of potatoes, peeled and cut into 2" cubes

5 1/2 cups of broth (I use vegetable, but you can also use chicken)

 

  • Melt butter in a large pot over medium-high heat. Add fennel, leak and seeds and cook until the vegetables become soft. Make sure to stir often to prevent sticking and burning!
  • Add potatoes and broth. Bring to a boil, then reduce heat to medium. Cover with a lid and simmer until potatoes are tender (approx. 15 mins).
  • Either using an immersion-style blender (a MUST for soups in my books!), or a standing blender, puree the soup until smooth. If it is too thick for your liking, you can thin it using water or stock.
  • Season to taste with salt & pepper.
  • When serving, garnish with fennel fronds. If you enjoy smoked salmon, you can also garnish with a few pieces of this too!

Layered Vegetable Casserole

Tamara Stimpson

 

Ingredients:

10 to 12 medium sized potatoes, peeled and halved

4 tbsp unsalted butter

1 cup sour cream

1 tsp salt

300g of frozen, chopped spinach - defrosted and squeezed dry

2 thinly sliced green onions

1 egg, slightly beaten

300g of frozen, squash puree

1 tbsp grated ginger

1 cup of grated, sharp cheddar cheese

EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish

 

  • Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.
  • Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.
  • Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.
  • Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!
  • ENJOY!

Greek Lemon Roasted Potatoes

Tamara Stimpson

There isn't a person I've served this to that hasn't loved it! Hopefully you're family will too!

 

Ingredients:

4lbs of potatoes (I tend to use Yukon Golds), peeled and cut into 1" dice

1 tbsp dried oregano

1 tbsp Kosher salt

1/2 cup EVOO

1/2 cup lemon juice

1 cup water

freshly ground black pepper, to taste

 

  • Heat the oven to 500F.
  • Toss the potatoes with the lemon juice, EVOO, salt, pepper and oregano. Put into a casserole dish.
  • Add the water to the casserole dish and place in the oven.
  • Bake for 50 minutes, keeping an eye on the potatoes and stirring to ensure even browning.
  • ENJOY!

Spanish Tortilla

Tamara Stimpson

This delicious "cake" can be cut into wedges and served as a side or main course!

 

Ingredients:

2 potatoes

3 tbsp oil

2 onions, thinly sliced

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper

Pinch cayenne pepper

6 eggs, beaten

 

  • Peel potatoes. Cut in half lengthwise and thinly slice crosswise.
  • In 10" nonstick oven proof skillet, heat oil over medium-high heat; cook potatoes, onions, garlic, salt, pepper and cayenne, stirring occasionally, for 20 minutes or until potatoes are tender and onions are light golden.
  • Smooth top. Pour eggs over mixture; cook over medium-low heat for 20 minutes, until set around edge.
  • Broil, about 6" from heat, for approximately 2 minutes or until golden and eggs are completely set. Loosen edge. Let stand for 3 minutes. Invert onto plate; invert again onto another plate so top side is up.
  • To ovenproof a skillet, wrap handle in heavy-duty foil!

Roasted Fingerlings with Red and Yellow Peppers

Tamara Stimpson

I usually make this dish around Thanksgiving. It makes quite a bit so you'll have some yummy leftovers!

 

Ingredients:

1/2 cup plus 2 tbsp olive oil

2 large red & 2 large yellow bell peppers, cut into 1/4" wide strips

1 large red onion, thinly sliced

salt and pepper, to taste

3 lbs fingerling potatoes, halved lengthwise

1/2 cup chopped fresh parsley

1/4 cup chopped shallots

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

1 tbsp chopped fresh thyme

1/4 cup white wine vinegar

 

  • Preheat oven to 425F
  • Pour 1/2 cup oil onto a large rimmed baking sheet. Spread all peppers and sliced red onions over the pan evenly. Season with salt and pepper. Toss gently to coat and place in oven to roast for 10 minutes.
  • Remove pan from oven and place halved potatoes and remaining 2 tbsp oil in a large bowl. Season with salt and pepper and toss to coat. Arrange potatoes in a single layer on top of peppers (ensure cut sides are facing up).
  • Place pan back in the oven and roast until potatoes are tender and beginning to turn golden, approximately 50 minutes. *This can be done 2 hrs ahead if preparing a meal in advance - just let stand at room temperature and reheat in a 425F oven for 10 minutes*
  • Sprinkle chopped parsley & shallots over potatoes and roast for 5 minutes longer in oven.
  • Remove and transfer to a large platter before sprinkling with chives, basil and thyme. Drizzle with vinegar and toss to coat. Season with salt and pepper if necessary

Okra and Potatoes

www.africhef.com

Frying okra and potatoes together creates an awesome flavour combination!

 

Ingredients:

1 lb young okra pods

2 large potatoes

1 onion

1/2 cup cornmeal

1 tbsp Salt.

2 pints ice water

Oil for frying

Salt and pepper for seasoning, to taste

 

  • Top and tail the Okra pods, (cut off the ends).
  • Cut the pods into approximately 1/4 inch rounds.
  • Peel and dice the potates into 1/2 inch pieces
  • Peel the onions and chop finely
  • Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
  • Cover the pods with the iced water, making sure that all the slices are under water.
  • Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.
  • Remove the bowl from the refrigerator and drain off the salt water.
  • Place the Okra in a bowl and add the potatoes and chopped onion
  • Season the cornmeal with the salt and pepper
  • Place the sliced Okra potato and onion mixture together with the seasoned cornmeal in a large plastic bag and shake until the vegetables are well coated with the cornmeal.
  • Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the vegetables in the pan and fry until the potatoes are done and the mixture has browned nicely.
  • Remove the Okra and potato mixture from the oil, using a slotted spoon and drain on paper towels.
  • Serve hot as a side dish

Leek and Potato Soup

Tamara Stimpson

This is a classic, hearty soup that's awesome for freezing or canning. Our wonderful chef Wendy uses this recipe in our farm kitchen!

 

Ingredients:

1/4 cup unsalted butter

1 bunch of Cooper's baby leeks, washed thoroughly and chopped

1 small onion, finely chopped

4 cups 1" cubed potatoes

3 3/4 cups homemade stock (I use chicken)

salt and ground black pepper

 

  • Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
  • Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
  • Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
  • Serve hot with fresh crusty bread 

Garlic Scape Soup

Vanessa Barrett

Ingredients:

2 tablespoons clarified butter or extra-virgin olive oil

2 dozen garlic scapes, flower buds discarded and green shoots chopped

3 large russet potatoes, unpeeled and cut into ½ inch dice

5 cups vegetable stock or water

2 large handfuls spinach leaves, stemmed

Juice of ½ lemon

½ teaspoon fine-grain sea salt

Freshly ground black pepper

¼ cup heavy cream (optional)

Chive blossoms, for garnish (optional)

 

  • Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
  • Remove from the heat, add the spinach, and puree using a hand blender.
    (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) 
  • Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. 
  • Serve garnished with the chive blossoms.