Here is a simplified version of this recipe from Peggy Lampman's Dinner Feed website, recipes which also appear on annarbor.com. In her recipe she roasts the corn and adds garnish, which no doubt would add to it, but this simpler version was good and went a long way.
Ingredients:
2 tablespoons canola oil
1 onion, chopped (3 cups)
1 1/2 tablespoons cumin
1 1/2 pounds yukon gold potatoes washed and cut into 1-inch cubes
5 vegetable stock
1 tablespoon chopped garlic
1 chopped chili pepper
2-3 pounds frozen corn* or 4 cups fresh corn kernels
Splash of hot sauce (your choice, we used chipotle)
Directions
1. In a large pot, heat oil over low heat. Sauté onions, with a pinch of salt, 5 minutes or until just tender and fragrant. Stir in potatoes, stock, garlic; bring to a boil. Reduce heat and simmer.
2. Continue simmering soup until potatoes are tender. With blender, purée half of soup. Stir in corn. Simmer until corn is just heated through, about 3 minutes.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Thursday, January 20, 2011
Sunday, January 24, 2010
Potato Croquettes
What is a potato croquette, you ask? Ours looked something like this:
But since we didn't take any pictures, this is just a generic photo from the internet. Anyway, they were tasty and fun to make, if a bit time-consuming. We used the rest of our 10-lb. bag of potatoes that Steve mentioned in an earlier post. Here's the recipe, from the Mark Bittman cookbook:
4 cups mashed potatoes
salt and pepper
3 T olive oil
1 medium onion, chopped
2 T butter or more oil
flour for dredging
2 eggs, lightly beaten
breadcrumbs for dredging
Saute onions in 1 T oil until soft. Add to the mashed potatoes. Form the mixture into patties. Add the remaining oil or butter to the pan, dredge each patty in the flour, eggs, and breadcrumbs. Cook the patties as you would hamburgers, till browned on both sides. Add more salt and pepper to taste.
Note: They're a bit dry without any sort of sauce, so you might plan ahead so you have something to put on them. We didn't, but they were still good.
But since we didn't take any pictures, this is just a generic photo from the internet. Anyway, they were tasty and fun to make, if a bit time-consuming. We used the rest of our 10-lb. bag of potatoes that Steve mentioned in an earlier post. Here's the recipe, from the Mark Bittman cookbook:4 cups mashed potatoes
salt and pepper
3 T olive oil
1 medium onion, chopped
2 T butter or more oil
flour for dredging
2 eggs, lightly beaten
breadcrumbs for dredging
Saute onions in 1 T oil until soft. Add to the mashed potatoes. Form the mixture into patties. Add the remaining oil or butter to the pan, dredge each patty in the flour, eggs, and breadcrumbs. Cook the patties as you would hamburgers, till browned on both sides. Add more salt and pepper to taste.
Note: They're a bit dry without any sort of sauce, so you might plan ahead so you have something to put on them. We didn't, but they were still good.
Sunday, January 17, 2010
[Potato Gnocchi Fail]
Want to make potato gnocchi? I suggest you buy some beer and order a pizza.
Or, if you are a better pasta-maker than me, post your recipes.
Or, if you are a better pasta-maker than me, post your recipes.
Monday, January 11, 2010
Really Simple Potato Soup
Thanks to a deal on Michigan potatoes at our local big-box grocery ($1.50/10 pounds!), we've been searching out good potato recipes (feel free to share some of your own). Below is a potato soup recipe that is particularly simple.
What You Need:
Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Garnish with shredded cheese.
Variations:
The original recipe calls for bacon and scallions as garnish -- we skipped both these, though only the bacon on ethical grounds. Also, I'm not sure if this would work, but I might try blending the potato/sour cream/butter mixture for a smoother soup.
Ambiance:
Best made when peeling potatoes sounds more appealing (a-peeling?) than grad-school reading.
What You Need:
- 3 pounds (about 5 large) russet potatoes
- 3 1/2 teaspoon(s) salt
- 1 cup sour cream
- 1 stick of butter
- 2 2/3 cups whole milk
- 1/2 teaspoon black pepper
- 3/4 cup(s) shredded sharp Cheddar cheese
Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Garnish with shredded cheese.
Variations:
The original recipe calls for bacon and scallions as garnish -- we skipped both these, though only the bacon on ethical grounds. Also, I'm not sure if this would work, but I might try blending the potato/sour cream/butter mixture for a smoother soup.
Ambiance:
Best made when peeling potatoes sounds more appealing (a-peeling?) than grad-school reading.
Sunday, October 18, 2009
Creamy Potatoes with Eggplant and Cheese
Steve and I made this from the Mark Bittman cookbook a few weeks ago. We found this recipe in search of something to do with the potatoes we purchased for a different meal. It's actually a variation on a Greek dish, called pastitsio, usually made with pasta instead of potatoes. It turned out to be really, really delicious, but a bit time-consuming to make. We started making it late and ended up eating around 10'o'clock. Don't let the time of preparation scare you, though. This is seriously one of the tastiest things we've made.
Ingredients
2 tablespoons olive oil, plus more as needed
1 lb. eggplant, peeled and cut into 1-inch cubes
salt and freshly ground black pepper
1 small red onion, chopped
1 tablespoon minced garlic
1/4 teaspoon each ground cinnamon and cloves
cayenne or hot red pepper flakes to taste
2 cups chopped tomato (canned are fine)
4 tablespoons butter
1 lb. all purpose potatoes, washed, peeled, and cut into cubes
2 tablespoons breadcrumbs
1 1/2 cups milk
2 tablespoons all purpose flour
pinch of nutmeg
2 eggs, beaten
1 cup Parmesan
Put olive oil in a large, deep skillet over medium-high heat. When hot, add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally and adding a little more oil if necessary, until the eggplant it softened and browned all over, about 5 minutes. Remove with a slotted spoon. Add more oil to the pan if needed to coat the bottom and return it to the heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 2 minutes. Turn the heat down to medium-low and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Return the eggplant to the pan, taste and adjust the seasoning, then set aside. Put potatoes in a large pot, fill with cold water, and salt it. Boil the potatoes until softened, drain. Put the potatoes into a large bowl and toss with 1 tablespoon of the melted butter and 1 tablespoon of the breadcrumbs. Use some butter to grease a baking dish.
In a small saucepan or microwave, heat the milk until small bubbles appear. Reheat the remaining butter over medium-low heat in its saucepan. Add the flour to the melted butter and stir almost constantly with a wire whisk until the mixture turns golden, about 5 minutes. Slowly add the milk, whisking constantly; cook, whisking, until the mixture thickens, 3 to 5 minutes. Add the nutmeg and sprinkle with salt and pepper.
Stir a couple of tablespoons of the hot sauce mixture into the beaten eggs, then a little more. Pour this mixture back into the sauce and stir. Add most of the Parmesan and stir again.
Put half the potatoes in the baking dish; cover with half the eggplant mixture. Cover with the remaining potatoes, then the remaining eggplant and all the cheese sauce. Sprinkle with the remaining Parmesan and the remaining breadcrumbs. Bake for about 45 minutes, until top turns golden brown. Let rest for a few minutes before cutting and serving.
Ingredients
2 tablespoons olive oil, plus more as needed
1 lb. eggplant, peeled and cut into 1-inch cubes
salt and freshly ground black pepper
1 small red onion, chopped
1 tablespoon minced garlic
1/4 teaspoon each ground cinnamon and cloves
cayenne or hot red pepper flakes to taste
2 cups chopped tomato (canned are fine)
4 tablespoons butter
1 lb. all purpose potatoes, washed, peeled, and cut into cubes
2 tablespoons breadcrumbs
1 1/2 cups milk
2 tablespoons all purpose flour
pinch of nutmeg
2 eggs, beaten
1 cup Parmesan
Put olive oil in a large, deep skillet over medium-high heat. When hot, add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally and adding a little more oil if necessary, until the eggplant it softened and browned all over, about 5 minutes. Remove with a slotted spoon. Add more oil to the pan if needed to coat the bottom and return it to the heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 2 minutes. Turn the heat down to medium-low and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Return the eggplant to the pan, taste and adjust the seasoning, then set aside. Put potatoes in a large pot, fill with cold water, and salt it. Boil the potatoes until softened, drain. Put the potatoes into a large bowl and toss with 1 tablespoon of the melted butter and 1 tablespoon of the breadcrumbs. Use some butter to grease a baking dish.
In a small saucepan or microwave, heat the milk until small bubbles appear. Reheat the remaining butter over medium-low heat in its saucepan. Add the flour to the melted butter and stir almost constantly with a wire whisk until the mixture turns golden, about 5 minutes. Slowly add the milk, whisking constantly; cook, whisking, until the mixture thickens, 3 to 5 minutes. Add the nutmeg and sprinkle with salt and pepper.
Stir a couple of tablespoons of the hot sauce mixture into the beaten eggs, then a little more. Pour this mixture back into the sauce and stir. Add most of the Parmesan and stir again.
Put half the potatoes in the baking dish; cover with half the eggplant mixture. Cover with the remaining potatoes, then the remaining eggplant and all the cheese sauce. Sprinkle with the remaining Parmesan and the remaining breadcrumbs. Bake for about 45 minutes, until top turns golden brown. Let rest for a few minutes before cutting and serving.
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