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Tag: Potatoes

Navy Bean Soup

I loved my grandpa’s navy bean soup as a kid.  This is a vegan twist on the original with smoked olive oil for richness + collard greens in place of celery. Its perfect with glass of red wine for a very satisfying winter meal.

1 Tbs Extra Virgin Olive Oil
1/2 Onion [about 1 cup, chopped]
2 Carrots [about 2 1/2 cups, sliced]
3 Garlic Cloves [minced]
1 Yukon Gold Potato [skin on, chopped]
2 Tbs Tomato Paste
4 cups Vegetable Broth [or water with good quality veggie bullion]
Sea Salt [to taste]
1 Tbs Smoked Olive Oil
2 1/2 cups Navy Beans [cooked till very tender*]
6 Collard Green Leaves [about 3 cups, sliced thinly]

Heat extra virgin olive oil in a large pot. Sauté onion for about 5 minutes, add carrot + garlic and sauté a few minutes more. Add remaining ingredients + bring to a boil. Cover and simmer until the vegetables are very tender, about 25 minutes. Season with sea salt to taste.

*If you use canned beans, don’t add salt until the end of cooking so the beans cook the whole while + get very tender. I always pressure cook my beans. It yields a far better texture in a fraction of the time of stove top cooking. Its easy to pressure cook a big batch + freeze a few two cup containers for easy same day use. No need to ever buy another can of beans.

Haluska

*This is a pinch outside of our traditional family recipe, but I’d say a delicious little deviation. To my family, don’t worry… I made a perfectly traditional green cabbage version right along side while I was at it!

1 head Napa Cabbage [sliced thin]
1 cup Purple Cabbage [sliced thin]
a few Tbs Safflower Oil

2 cups Russet Potatoes [grated with the fine “hole punch” side of the box grater]
3 cups flour
salt
1 egg

Sea Salt + Sugar [to taste, for serving]

Heat a few Tbs oil in a large skillet. Add cabbage + saute until nicely browned. Set aside while preparing haluska.

Bring a large pot of water to boil.

Mix grated potato, flour, egg + salt in a medium bowl till well mixed. Dough should be pretty damp, be careful it doesn’t become too stiff.

Pile dough onto a plate + cut small chunks, about the size of a dime into hot boiling water. Cook for about 7 minutes, until haluska float. Scoop haluska from water as they cook + float to the top. Keep warm till all haluska are cooked.

Mix with cabbage. Serve with small bowls of sea salt + sugar on the table depending on your guest’s preference.

Serves 4 a very hearty meal.

Sweet Potato Salad

4 small Sweet Potatoes [skin on, chopped, about 5 cups]
3 medium Yukon Gold Potatoes [skin on, chopped, about 3 cups]
2 Pickling Cucumbers [chopped]
3 small Leeks [sliced, about 2 cups]
1/2 cup Mustard Sprouts*

Dressing:
1 tsp Water
very generous pinch Sea Salt
3 Tbs Red Wine Vinegar
1.5 Tbs Honey
1/3 cup Canola Oil [non-GMO]
freshly ground Black Pepper

Steam chopped potatoes + sweet potatoes in separate batches until just tender, 10 – 15 minutes.  Be careful not to over cook so the skin does not separate from the rest of the tuber.  Allow to cool.

Dissolve salt in water + vinegar. Whisk in honey + oil + season with pepper. Combine all sweet potatoes, potatoes, cucumbers + leeks in a large bow + toss with dressing. Gently stir in the mustard sprouts.  Can be made ahead + great the next day.

* Mustard sprouts are a delicious little spicy sprout that tastes just like, you guessed it, mustard. To grow at home, simple sprinkle a layer of seeds on top of a small pot of soil + water. Cover with a damp paper towel until the sprouts emerge, then give them a pinch of water a couple times daily until they are about 2 inches tall, about 5 days. You can find mustard seeds for mere pennies in the bulk spice section of good grocery stores like Whole Foods or a local Co-op.  You could always whisk a tablespoon of Dijon or whole grain mustard into this dressing if you don’t have sprouts on hand.

* Inspired by my favorite sweet potato salad from Moosewood Cooks at Home.

Grilled Potato Leek Salad


3 small Leeks [well washed, green ends trimmed to 2″]
4 medium Golden Potatoes [cut in half]
1/4 cup Garlic Chives [chopped]
1/4 cup Mayonnaise
Sea Salt
Freshly Ground Black Pepper

Heat the grill to medium high. Lightly rub potatoes + leeks with a little bit of oil. Grill potatoes for 10 minutes on each side. Add leeks to the grill away from the hottest heat [top rack or over cooler coals]. Grill for 5 minutes, until leeks have grill marks + potatoes are just cooked through.

Chop leeks + mix in a medium size bowl with mayonnaise. Season generously with salt + pepper. Chop + stir in potatoes. Garnish with a bit of sweet Hungarian paprika. Serve warm or room temperature.

4+ side dish servings.

Grilled Stew

3 Yukon Gold Potatoes [cut in half]
6 Tomatoes [cut in half at their core]
1 Hatch Chili
2 Ears of Corn
1 Onion [peel + sliced in half]
Olive Oil
Salt + Freshly Ground Black Pepper
1/2 – 1 cup Vegetable Broth
1/4 tsp Marjoram [dried]
1/2 tsp Chipotle Chili Powder

Toss potatoes, tomatoes, hatch chili + onion with a little olive oil. Place all veggies on the grill, over hot coals, cut side down. Place hatch chili along the edges so that its skins do not blacken. Grill, turning once. Remove each veggie as it is finished cooking, 7-15 minutes. Corn + onions should have grill marks, tomato + potato skins browning + blistering.

Roughly chop the grilled vegetables + add to a medium sauce pot. Add vegetable broth + spices. Bring to a simmer. You will need to adjust the vegetable broth depending on the moisture in your tomatoes. Simmer 5-10 minutes.

Serves 6.  Great with cornbread + a side of black eyed peas.

This recipe came from excellent collaboration with Jane Middleton.

French Potatoes

Salad:
2 cups Tiny Red Potatoes [scrubbed clean + boiled till just done, about 10 minutes]
3 Radishes [sliced thinly]
2 Purple Spring Onions [sliced into rings, about 1/2 cup]
Tender Spring Lettuce Leaves [red leaf or butter lettuce]

Dressing:
1 Tbs Orange Juice
1 Tbs White Wine Vinegar
1 tsp Maple Syrup
1 tsp Dijon Mustard
1 tsp Whole Grain Mustard [prepared]
3 Tbs Extra Virgin Olive Oil
1/2 tsp Dried Tarragon
Sea Salt + Freshly Ground Black Pepper

Whisk dressing ingredients in a small bowl until well combined. Allow to sit while you boil the potatoes and chop the onions + radishes. Cool potatoes to room temperature. Combine potatoes, radishes, and onions in a bowl. Toss with dressing + serve on a bed of lettuce leaves.

Serves 2 as an entrée or 4 as a first course.

Columbia River Salmon Stew

7 lb Steelhead Salmon [Backbone, upper fins, fleshy bones, etc. Rinsed. Basically, a whole salmon gutted, head discarded, fillets set aside for another dinner or two.]
5 Garlic Cloves [roughly chopped]
2 Red Chipolini Onions [quartered]
1/2 Yellow Onion [sliced]
6 Celery Ribs + Leafy Hearts [small, chopped ribs. Hearts whole.]
2 Carrots [sliced]
1-1/2 cups Tiny Red Potatoes [1″ diameter max, whole]
1/2 cup White Wine
8 cups Vegetable Broth
1 handful Basil [fresh, roughly chopped]
2 Tbs Butter [unsalted]
Salt + Freshly Ground Black Pepper [to taste]

Saute onions, celery, and garlic, seasoned with salt + pepper in a large pot over medium high heat until tender and beginning to brown. Add wine to deglaze pan. Add salmon chunks[bones, fins, skin, etc.], potatoes, and cover with vegetable broth. Bring to boil. Simmer for 5 minutes till salmon is tender.

Carefully lift the chunks of cooked salmon from the stew and gently remove meat from bones, skin + fins. Add meat back into soup and discard bones, skin + fins. Add carrots and simmer for 5 – 10 more minutes until potatoes + carrots are tender. Stir in butter + basil.

Serves 4 with a loaf of crusty bread.

Eggs & Greens

1 Yukon Gold Potato [medium, chopped]
2 Eggs [free range]
1 Garlic clove [sliced]
4 Kale Leaves [torn into bite size pieces]
Extra virgin olive oil
Butter
Salt + Fresh Ground Black Pepper to taste

In a small pot, cover chopped potato with water and boil till just tender.  Meanwhile, heat oil and sauté garlic for 1 minute.  Add kale and sauté about 5 minutes until just tender.  Separate the eggs, adding the whites to the kale and reserving the yolks unbroken.  Scramble the eggs and kale till whites are cooked through then carefully place the yolks in the pan on top of a kale leaf.  Add 1tsp. of water and cover.  Steam till yolks are just cooked at the edges, about 1 minute.

Drain potatoes and toss with a bit of butter and add to a plate.  Serve kale and eggs over top of potatoes with a seasoning of salt and pepper.

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