Tag Archives: potatoes

Potato, Potato

Aloo Tiki

Aloo Tiki

Time for October’s installment of Secret Recipe Club!! This month I was assigned the amazing Camilla who blogs over at Culinary Adventures with Cam.  I was immediately blown away by how many amazing international dishes she has her blog, including recipe from Malaysia, Kiribati, and Estonia.  I came oh so close to trying the rhubarb cake but the farmer’s markets were working against me so I went for my back-up recipe: Aloo Tiki from Pakistan.  I loved that the recipe was vegetarian to begin with, and by leaving out the egg wash I was able to make these appetizers vegan friendly as well.

Aloo Tiki

Serves: makes 12 potato patties

Ingredients

about 2 lbs of small potatoes, red or white - well scrubbed and halved

1 tbsp cumin seeds

1/2 tbsp dried parsley

1/2 tsp ground coriander

2 cloves garlic, minced

vegetable oil

Instructions

  1. Boil the potatoes in salt water until tender, around 30 minutes. Then drain, mash, and set aside to cool.
  2. Meanwhile toast the cumin seeds in a small skillet over medium heat until dark, around 3 minutes. Removed from heat and then mash in to the potatoes, along with the remaining spices. Form potatoes in to patties, about 4 inches round.
  3. Heat the vegetable oil in a large skillet, oil should be around 1/2 inch deep. Once hot add the potato patties and pan-fry until brown, 5 minutes on each side. Remove to plate covered in a paper towel and allow to cool.
  4. Serve and enjoy!

Notes

I added some chopped red onion to the last few - which of course wound up in the pictures!

http://dancingveggies.com/2013/10/potato-potato.html

These were amazing, both with our dinner curry and as breakfast the next morning.  For breakfast I paired them with applesauce, my mom went for the sour cream, while my sister enjoyed them naked.  Any way you dress them up (or not!) they were AMAZING!

In the Birds

Dill Potato Salad

Dill Potato Salad

Welcome to the official end of summer – when bbqs and picnics have one last blaze of glory before grills are covered and picnic baskets are put away.  This past weekend we went to two different bbqs, and I decided to bring along one of my favorite potato salad recipes.  While my family normally goes for the yellow potato salad, on occasion things get switched up and we go for the classic white potato salad.  This recipe is slightly tweaked from the original version in an attempt to lighten up this traditionally mayo heavy dish.  I decided to use one of my standard “tricks” and switch out the mayonnaise for yogurt.  While in most cases I go for Greek yogurt, I decided to use standard yogurt in order to keep the dish moist.  The main key is making sure it’s low-fat and plain flavored – and while I tend towards coconut milk, standard dairy or almond based would work just as well.

In the Birds

Serves: Serves 6-8, as a side

Ingredients

1 1/2 lbs butter potatoes, halved

1 tsp salt

1 red onion, diced

1/2 tbsp white wine vinegar

1/4 tsp white sugar

1 tbsp fresh dill

1/2 cup plain yogurt (I used So Delicious)

Instructions

  1. Place the potato in a large stock pan and cover with water, bring to a simmer and add the salt. Allow to cook for 30 minutes or until potatoes are tender
  2. Pour the potatoes into a large strainer and rinse with cold water. Allow to cool to room temperature.
  3. Meanwhile mix together the onion, vinegar, sugar, and dill. Place in fridge until potatoes are ready.
  4. Put the onion and potato mixtures together in a large bowl. Slowly add the yogurt, breaking up the potatoes as you go along. Place in the fridge and allow to chill for at least 2 hours.
  5. Serve cold and enjoy!
http://dancingveggies.com/2013/09/in-the-birds.html

The real key with this dish is layering everything, giving all the ingredients a chance to meet each other if you will.  Which is probably why this dish is best done the night before a gathering, or early morning.  I’m sending this over as a late submission to /52weeksofcooking classic family recipes week – in my attempt to get back on schedule with everything.  My mind set isn’t back to 100% yet (see last post for explanation) but it feels good to be back in the kitchen, and hopefully my mojo is just chilling behind the flour raiding the last of the chocolate chips.

Come Together

Sukkerbrunede Kartofler – Caramel Potatoes

Caramel Potatoes

This week /52weeksofcooking challenged everyone to try a Scandinavian dish, something totally new to me.  Outside of reading Yes, Chef last year and various Kirsten books growing up I’ve had very little exposure to Scandinavia in general, let alone the cuisine.  So I decided to reread a few chapters of Marcus Samuelsson’s memoir to see what dishes he mentioned and quickly realized that wasn’t going to work since most of the dishes he mentions are fish centered and not easily vegetarianized.  However more searching led me to Aquavit, the Nordic restaurant that Samuelsson cut his teeth on in NYC – and their incredible seasonal menu and cookbook.  I was quickly drawn to a side dish from the cookbook: potato brulee.  I’m a huge fan of anything that involves caramel, or caramelization, and was intrigued by the idea of caramelizing potatoes.  A few more Google searches brought me numerous recipes for Sukkerbrunede Kartofler, caramelized potatoes, and with that I had my dish.  These potatoes are beyond simple to make and come out more earthy than sweet, which I was pleasantly surprised by.  I decided to use some new red potatoes from the local farmers market, but I have a feeling that most potatoes would work well for this dish.

Come Together

serves 5-6, as side

Ingredients

2 lbs baby red potatoes or new red potatoes, well washed

1 tsp salt

1/4 cup soy butter (or regular)

2 tbsp white sugar

Instructions

  1. Put the potatoes in a large pot and cover with cold water, bring to a boil then add the salt and allow to boil uncovered for 15 minutes. Drain, rinse, and then set aside the potatoes to slightly cool. Once cool, half the potatoes and set aside.
  2. Melt the butter in a deep sauce pan over medium high heat, allow to slightly brown and then slow stir in the sugar. Once the mixture has turned a deep brown/mahogany color add the potatoes. Coat the potatoes in the caramel mixture and then cook until potatoes start to brown on all sides about 5 minutes per side stirring only when moving to a new side.
  3. Remove to a serving dish, sit for 5 minutes and enjoy!
http://dancingveggies.com/2013/06/come-together.html

I served these potatoes with some BBQ tofu, a simple salad, and some homemade bread.   I’m not sure how well these potatoes would reheat and didn’t have a chance to find out since those of us at the dinner table quickly finished off these crunchy potatoes.  I’m looking forward to trying a few more dishes, specifically the beet and asparagus dish (minus the roe) which sounds like the perfect spring meal.

Over Unannounced

Potato & Beet Casserole

Potato Beet Casserole

One of the best parts of traveling, in my opinion, if is trying new and exciting and (hopefully) delicious dishes!  One of the best parts of getting home (outside of seeing hubby and puppies) is getting in to the kitchen and attempting to recreate some of those dishes.  After my UK and Ireland adventures I knew that I had to recreate the incredible dish I had in Ireland at Cornucopia – even though I had no idea how on earth to do that.  I knew the ingredients (beets, potatoes, spinach, cheese, and phyllo) but outside of that I had no idea what needed to be done.  Since beets and I are just getting used to each other I decided to grate them, figuring the smaller amounts might blend better with the other vegetables as well as reasoning that round discs might tempt me to just remove them.  The other thing to figure out was the phyllo dough on top but some quick Googling proved that it could be done.   Once I had finished with the research and planning it was time to head to the kitchen, with some pasta and pesto on hand just in case it didn’t work out.

Over Unannounced

Serves 5-6 (main), Serves 8-10 (side)

Ingredients

1 lb butter potatoes, well washed

1 tbsp butter

1/4 tsp pepper

2 tbsp extra virgin olive oil

1 tsp cayenne pepper

3 garlic cloves

3 sweet potatoes, sliced 1/4 in thick

3 medium sized beets, well washed and finely grated

5 cups fresh spinach, roughly torn and divided

1 cup ricotta cheese, divided

4 sheets phyllo dough, torn into strips 1in thick

1 tbsp melted butter

Instructions

  1. Heat a large pot of water over high heat and add the butter potatoes, bring to a boil then add a dash of salt and cook for 20 minutes or until soft. Drain, rise with cold water, and then return to the pan. Add the butter and pepper and mix well - set aside.
  2. Heat the olive oil in a large skillet over medium heat, add the cayenne pepper and garlic and cook for 5 minutes stirring frequently. Add the sweet potatoes and cook for 5-7 minutes on each side until slightly brown. Set aside
  3. Preheat oven to 425 and lightly grease a large casserole dish.
  4. Place 1/3 of the grated beets on the bottom of the casserole dish, then add a layer of the mashed potatoes, sweet potatoes, spinach, and ricotta. Continue layering ending with the ricotta cheese. Top with the phyllo dough, making sure that the dough is at least 2 sheets thick. Brush on the melted butter. Bake for 40 minutes or until phyllo is brown around the edges. Allow to sit for 5 minutes then serve and enjoy!
http://dancingveggies.com/2013/06/over-unannounced.html

There is something to be said about a pink dish – it just goes well with everything!  While I served this as a simple vegetarian main it would also be a great side dish for company as it comes together quickly and looks rather impressive coming out of the oven.  Still not sure about other versions of beets but after the success of this dish I’m willing to give them a try again, we’ll see how that goes!

Potato Beet Casserole

I’m also sending this treat over to Ren‘s fabulous Simple and in Season since it highlights two vegetables that are popping up in local gardens: spinach and beets! I didn’t grow either of this year due to my trip but my summer veggies are starting to take off so I see lots of peppers, eggplants, carrots, and tomatoes in my near future!

Couldn’t Escape

Aloo Matar

Aloo Matar

Well my UK adventure is drawing to a close – but that’s okay because I have so many recipes to try out once I get home plus some great Vegetarian on Vacation posts to work on.   Today’s dish is a vegan treat that Joe and I had on our honeymoon in London last year but so far hasn’t popped up on this journey.  Of all the Indian dishes out there this is probably one of the easiest to recreate at home as the primary ingredients are ones most people have at all times: potatoes and frozen peas.  While some of the spices are a little more out there, most grocery stores stateside seem to be increasing their foreign food sections making it easier and easier to locate these goodies.

Couldn’t Escape

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 tsp cumin seeds

1 bay leaf

1/2 tsp tumeric

1 tsp coriander

1 tsp amchoor powder (dried mango powder)

1 tsp ginger, diced

3 cloves garlic, diced

4 shallots, diced

2 roma tomatoes, quartered

4 butter potatoes, peeled and quartered

2 cups frozen peas

1/4 cup water (or vegetable stock)

1 tbsp garam masala

1 tsp cayenne powder

Instructions

  1. Heat the vegetable oil in a deep saute pan or sauce pan, add the cumin and cook for 30 seconds before adding the remaining spices along with the ginger, garlic, and shallots. Cook for 5-7 minutes, the shallots should be lightly golden.
  2. Add the tomatoes, potatoes, peas, and water. Bring to a strong simmer before turning heat to low and covering. Cook for 15 minutes, stirring occasionally to prevent sticking and help the tomatoes break down.
  3. Remove lid and add the garam masala along with the cayenne powder. Turn heat back up to medium and cook the sauce down, stirring frequently to fully mix all the flavors for about 7 minutes.
  4. Serve and enjoy!
http://dancingveggies.com/2013/05/couldnt-escape.html

This dish can also be easily adapted for the slow cooker with just a bit of precooking.  After toasting the seeds, garlic, and shallots just toss everything in to the slow cooker on low heat for 6 hours.  I like to serve my aloo matar over coconut rice with poori but dal and/or naan would also be great options.  Next post should be made stateside – can’t wait to be home again!!!!