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Posts Tagged ‘Potato’

Whole Lotta Latke

Plated with hearty broth and kale

Plated with hearty broth and kale

Golden brown sauteed latke.

Golden brown sauteed latke.

 

Kreplach

 

3 eggs

1 1/2-2 cups flour

1 whole chicken, 3-4 lbs.

5 carrots, peeled, and dice one third, coarse chop the remainder

5 celery stalks, and dice one third, coarse chop the remainder

Handful of fresh parsley

1/2 tbsp black peppercorns

2 bay leaves

1 Tablespoon chopped fresh herbs (thyme, dill, marjoram, whatever you fancy)

5 tbsp olive oil or schmaltz

2 onions, diced, reserve peels and ends for stock

1 Bunch of lacinato kale or other hearty greens, thinly sliced

Salt and pepper

 

In mixing bowl with paddle attachment, combine flour and beaten eggs. When dough comes together, switch to dough kneading hook and work for 3-5 minutes.  Allow to rest for 1-2 hours before rolling out. Meanwhile, prepare onions, celery, and carrots. Dice 1/3 of celery and carrots, and one of the onions for the soup. Dice other onion for the filling. Coarse chop remaining celery and carrots for stock. Place chicken, onion scraps, coarse chopped celery and carrots, peppercorns, and bay leaf into a stock pot with 6 or so cups of water. Bring to a boil and reduce to a simmer. Simmer for 90 minutes or so until chicken is cooked through and thigh joint moves freely. Skim off fat and reserve.

Carefully remove chicken and strain broth. Remove chicken meat from the bones and break down into small pieces, if not particularly health-conscious, break down some of the skin for this. Sautee one of the diced onions in the reserved chicken fat. Cook until soft and season heavily with salt and pepper and chopped herbs. Cool onions well and add to food processor with cooked chicken meat. Puree well. Sautee remaining onion with diced carrots and celery in a soup pot. Add broth and allow to simmer.

A teaspoon of stuffing and the four stages of the fold

A teaspoon of stuffing and the four stages of the fold

Seal the seams very well

Seal the seams very well

 

 

Make the kreplach. Roll out the dough thinnish, almost to see light through. The thickness of the dough is actually a matter of taste. Go with what works. Cut squares or circles, depending on the desired finished shape of the dumplings. Place around one teaspoon of filling in each kreplach. Seal well and cook in gently boiling soup for 4-6 minutes, depending on thickness of the pasta. Add the kale alongside the dumplings.

Serve hot and often! Good Stuff!

 

Latke

Assembled ingredients

Assembled ingredients

That's just grate!

That’s just grate!

 

 

 

 

4-5 medium potatoes

2 small onions

¼ cup self-rising flour

1 beaten egg

1 Tablespoon light colored, flavorful vinegar

Salt and pepper to taste

 

We don’t peel potatoes, we scrub them well. Peel if you desire, and grate on the large holes of your cheese grater. In between potatoes grate a couple of sweeps of onion, in addition to flavoring, this will keep the potatoes from browning.  Add remaining ingredients and mix well. Transfer to a colander and allow to drain. When making the cakes, press the mixture between your hands to remove some more moisture before placing in the hot oil to sautee. Be sure to have enough oil in the pan to work with. About ¼ inch. Replenish the oil between batches. Cook until golden brown and drain on kitchen towel. Serve hot with sour cream, applesauce, or any number of condiments. Good Stuff!

Plated with char and zuchinni ragout

Plated with char and zuchinni ragout

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…Out Like a Lamb

Stewed lamb shoulders

Stewed lamb shoulders

farmfresh veggies

farmfresh veggies

 

Cold and dreary at times, these last weeks of winter beg for excuses to turn on the oven and hang in the kitchen. Pick one of those meals our Moms heated the whole house with. Shepherds’ pie is a dish that can be as difficult or as easy as you wish. Sometimes best composed entirely of leftovers, today we present one drawn up from scratch. Do not limit your pie to the ingredients here, add your favorites – corn, lima beans … Chopmeat, also, can be used in place of the stewmeat. It will be necessary to add some wine or stock to the chopmeat to make the gravy. While we photograph the dish with wine, this is great served with iced cold beer. Good Stuff!

Stewed Lamb Shepherds’ Pie

1 pound lamb shoulder steaks or other stewmeatPlated hot with big red wine

1 large onion, coarse chopped

3 cloves garlic, chopped

3 stalks celery, coarse chopped

2 carrots, coarse chopped

1 cup red wine or hearty beer

3 cups stock (chicken, beef, lamb, no matter)

2 bay leaves

2 cups shelled green peas (frozen will work)

3 pounds red new potatoes

1 stick butter, softened

Brown the lamb well in a small amount of oil in a high sided pan or pot with a cover. Remove and add vegetables to the hot oil. Cook well, add wine, bring to a boil and reduce shortly. Add stock, bring to a boil and reduce heat. Return stewmeat to the pot, add bay leaves, cover and place in a 300 degree oven for 2-3 hours, until the meat is quite tender. Remove from oven, remove meat from the stew and separate away the bones. Strain the liquid and return to the pot. Skim off the fat and return meat to the pot. Thicken with a slurry of water and flour until quite thick. Add the peas and reserve.

While the stew cooks make the mashed potato crust. Boil 3 pounds red new potatoes until tender. Strain and mash. Season well with salt, pepper, and 1 stick of butter. Allow to cool somewhat before working half of the potatoes into the bottom of a large nonstick pan. Be sure to work well up the sides and to try to keep a uniform thickness. Add the stew, also easier to work with if slightly cooled. Spread the remainder of the potatoes over the top. Bake at 375 degrees for 30 – 45 minutes until golden brown and quite hot in the middle. Serve soon and often. Good Stuff!

 

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Assembled ingredients

Flip the rosti bottom crust and assemble the sides

We eat many potatoes around this house. In fact, when baking potatoes we always do a few extra. Next day bakers can be used for hash, breakfast, or rosti. This frittata uses a rosti as the bottom crust. Also interesting in this recipe is the fresh garbanzo beans. A rare treat. Simply soak some dry ones for about 36 hours and rinse and drain well if fresh bean are unavailable. We use a mandolin to grate the potato, but a grater will work just as well. Serve with white burgundy or wheat beer and hot sauce. Good Stuff!

 

Garbanzo Frittata with Rosti Crust

2 baked potatoes, chilled completely, shred most and reserve the ends for the sides of the crust

1 Tablespoon or so of bacon fat or olive oil

In a non stick skillet over medium heat, lay out the shredded potato in the fat. Do not pat down or crush in any way. Be careful to cover the entire pan. Brown the bottom for ten minutes or until golden brown. Flip over and add the sides to your crust. Put into a 350 degree oven for about ten to fifteen minutes. Meanwhile, assemble your eggmix.

4 eggs

1 cup shucked fresh garbanzo beans or presoaked dry garbanzos

1 Tablespoon butter

2 Tablespoons water or stock

any potato scraps from the crust

1 Tablespoon herb oil

up to 1 cup of vegetable leftovers from the fridge, in the pictured one we added some baby zucchini and braised arugula

1/2 cup grated cheddar

1/4 cup cottage cheese

1 Tablespoon grated Parmesan

salt and pepper to taste

Simmer the beans until nearly tender in the butter and water. Allow to cool in the liquid, but discard any remaining liquid before adding to the eggs. Beat the eggs, add remaining ingredients, reserving half of the cheddar to spread over the top. Add the beans and carefully add to rosti crust. Sprinkle on the remaining cheese and bake for 20-35 minutes in the 350 degree oven. Good Stuff!

Served almost hot with soup

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