Sukkerbrunede Kartofler – 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.
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.
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.
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!
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!
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.
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!!!!
Happy (early) St Patrick’s day! This week /52weeksofcooking challenged everyone to cook something “Irish” and I decided to go with something ultra-traditional with a twist. Cocannon is an Irish dish of mashed potatoes with cabbage or kale, but looking at the multitude of recipes online I kept thinking of potato soup. I debated between cabbage and kale before settling on cabbage, but that then resulted in me debating between the three types of cabbage at the market. In the end I decided to go with a basic green cabbage, but I’m sure any of the other varieties would have worked great! The hardest part was walking away from the red cabbage which would have given my dish a great color pop but I was afraid of winding up with a pink soup and while I would love that – not so sure about the hubby!
This dish also came together in record time, just one more reason to add this to my list of go-to-recipes! I also have some plans for the remaining cabbage leaves since I had almost half of the head left. Still debating what that plan will be but you rest assured that it will be on DancingVeggies!!!!
Note: Submitted to the St Patrick’s Day themed Friday Frenzy Recipe Swap
Eggs over Haystack
Happy Thanksgiving! Today is one of the biggest food holidays of the year, filled with all sorts of delicious treats. However before one can start the cooking marathon, one needs a protein filled breakfast that will keep them going until the big bird (or celebration roast) is ready to go. This simple breakfast features ingredients already on hand for the big day, and can easily be scaled up or down depending on how many cooks are on hand to help. This breakfast is also great for the morning after as a way to use up any potatoes, regular or sweet, that weren’t used for the big meal.
I finished our eggs three different ways in order to figure out which was best, and to make sure it worked for all styles. Another option would be to beat the eggs in a separate bowl and pour them over the potatoes for a variation on the Spanish Omelette. Regardless of how you enjoy your eggs, Have a Happy Thanksgiving!
Happy Wednesday! If my counting is correct this post marks the 200th (!!!!) recipe posted on Dancing Veggies! When I started just over two years ago I honestly thought it would be something I would do for a month or four and then I would move on to something else. I’ve never been great at commiting to a project long term, call it ADHD or just a general lack of patience. However this blog has become my outlet and my way of meeting so many amazing people. From my first blog group to those I’m currently in, I’ve been able to “visit” with people in places I had only read about. I’ve also been forced to go outside of my comfort zone and cook cuisines and with ingredients that never would have happened otherwise.
This recipe doesn’t push my comfort zone but does come from my favorite type of cooking challenge, the ones that make you think outside the box. This week the theme for /52weeks is “comfort food”, which is about as abstract as concept as one can see in the cooking world. This concept really will vary from person to person and culture to culture since comfort food in one area could be considered haute cuisine in another area. To me comfort food is something that warms me up while trigging some form of memories. The first things that come to mind are pasta and various Austrian cookies, but since I’ve already posted a fair amount of those I had to really dig around for something new. While I don’t remember having potato chowder growing up, chowder is in many ways a quidessential comfort food. Not only does chowder warm you up, there is something about it that just makes my world a better place. Chowder also reminds me of college, both fish the bacon out of the various chowders Chef Bob made as well as the cans of potato corn chowder I kept stashed in my room for days when I didn’t have the time to make the trek to the dining hall. I originally thought about doing a Potato Corn Chowder, but in the end decided to go for a Potato Vegetable Chowder, since I had a fair amount of veggies left over from various meals earlier in the week. I had to take careful notes the entire time, since normally a recipe gets tested a few times before I post. However this time the stars aligned and the recipe turned out perfectly the first time, something that rarely happens in my kitchen.
I served this with some leftover English Muffin Bread but anything would go great with this hearty soup, or nothing at all! It should also be noted that I enjoy my soup on the thick side, for a thinner soup add more water or half&half depending on personal taste. If using canned corn can also add the liquid from the can to enhance the corn flavor. This recipe can also be easily adapted for a slow cooker, just follow step one using a skillet and then transfer to a slow cooker. Cook on low for 5-7hrs or on high for 2-3hours, before blending and adding the cream. Then leave on high for at least 30minutes before serving!
Daniel’s Tribute: Cauliflower, Potato, and Pea Curry
I am a creature of habit. Every morning I wake up, feed the puppies, check email, shower/dress, and then check out my blogs while waiting for my hubby to finish up before carpooling out to the office. A few Mondays ago I saw a blog post that caused me to double take, a post of remembrance for Daniel of Haggis and Herring. I read the eulogy his loving wife wrote for him almost a dozen times before it finally sunk in. I didn’t know Daniel in real-life, but had “met” him via the Secret Recipe Club. Daniel was the person who always posted comments once everything went live, who was on the SRC Facebook page giving out advice and tips. His blog posts were always some of the first ones I read, and I was always hoping that eventually I would be partnered with him for Secret Recipe Club. For some reason whenever the linksy would post, I always wound up on H&H within the first three clicks.
In honor and remembrance of Daniel, the Secret Recipe Club has joined together across the four groups to pay tribute to such an active member of our family. Each person was asked to pick one of the MANY recipes from Haggis and Herring. When it came time to make a decision regarding the recipe I knew I wanted to do something that wouldn’t did any type of altering. Luckily, there are many amazing vegetarian recipes on his blog to pick from. In the end I went with an Indian recipe, after reading on his brother’s blog about Daniel’s passion for food coming out during his time working at an Indian restaurant. Daniel’s recipe for Potato, Cauliflower, and Pea curry is better than any take-out I have ever had. Maybe it’s the Amchur powder. Or maybe it’s that passion his brother referenced. My guess, it’s the passion he had for food.
Daniel, you will be greatly missed by everyone that had the privilege to know you.