Day Recipe Food Community

May 25, 2009

Potato Salad with Mint and Peas Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:57 am

Active time: 15 min Start to finish: 25 min

Makes 6 side-dish servings.

INGREDIENTS

  • 2lb small red potatoes
  • 2tablespoons white-wine vinegar
  • 1tablespoon minced shallot
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 3tablespoons extra-virgin olive oil
  • 1cup thawed frozen or cooked fresh baby peas (5 oz)
  • 1/3cup chopped or torn fresh mint leaves

DIRECTIONS Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.

While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.

Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

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May 24, 2009

Dilled Potato and Pickled Cucumber Salad Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 3:18 am

The pickled cucumbers are also great
on their own as a condiment for tuna-salad sandwiches.

Makes 8 servings.

INGREDIENTS

  • 6tablespoons distilled white vinegar
  • 4teaspoons coarse kosher salt
  • 21-pound english hothouse cucumbers, very thinly sliced
  • 1/2cup plus 3 tablespoons chopped fresh dill3 1/4pounds yukon gold potatoes (about 10 medium), unpeeled
  • additional coarse kosher salt
  • 1cup very thinly sliced white onion
  • 8radishes, trimmed, thinly sliced
  • 3/4cup mayonnaise
    small radishes with green tops

DIRECTIONS Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

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May 20, 2009

Potato Pancakes with Chunky Vegetable Stew Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:40 pm

Makes 4 servings.

INGREDIENTS

  • vegetable stew
  • 1tablespoon olive oil
  • 1cup chopped onion
  • 2garlic cloves, minced
  • 1 1/2teaspoons grated orange peel
  • 1teaspoon ground cumin
  • 1/4teaspoon dried crushed red pepper
  • 12ounces 1/2-inch cubes zucchini
  • 128-ounce can diced tomatoes
  • 115 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 12kalamata olives, pitted, chopped
    potato pancakes
  • 2pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
  • 1/3cup grated onion
  • 2tablespoons all purpose flour
  • nonstick vegetable oil spray
  • 4teaspoons olive oil

DIRECTIONS For vegetable stew:
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.

For potato pancakes:
Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.

Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

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May 17, 2009

Tuna and Potato-Stuffed Ancho Chiles Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:06 pm

Chiles Anchos Rellenos de Atún con Papas

This is more sweet than spicy, because the chiles are softened in brown sugar and vinegar before stuffing.

Makes 6 servings.

INGREDIENTS

  • 3cups water
  • 9ounces piloncillo*
  • 1cup distilled white vinegar
  • 12-inch piece canela** or cinnamon stick
  • 1/4teaspoon salt
  • 6large ancho chiles 1pound red-skinned potatoes 1pound 1-inch-thick ahi tuna steaks
  • 1/2cup olive oil
  • 1/4cup chopped white onion
  • 3tablespoons chopped fresh parsley
  • 2tablespoons whipping cream
  • 2tablespoons mayonnaise
  • 1tablespoon fresh lime juice
  • 2tablespoons apple cider vinegar
  • 1tablespoon chopped fresh cilantro
  • 4ounces mixed baby greens
  • 1large avocado, halved, pitted, peeled, cut into 12 slices

DIRECTIONS Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.

Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.

Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.

Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.

*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
**Mexican cinnamon sticks with a delicate, floral flavor.

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May 13, 2009

Potato Galette with Wild Mushrooms Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:10 pm

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

Makes 12 servings.

INGREDIENTS

  • 3/4cup (1 1/2 sticks) butter
  • 8ounces small or medium oyster mushrooms, trimmed
  • 2garlic cloves, minced312- to 14-ounce russet potatoes, peeled, cut into 1/8-inch-thick rounds
  • 1tablespoon minced fresh thyme

DIRECTIONS Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add mushrooms and garlic to 2 tablespoons butter remaining in skillet; sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.

Position rack in bottom third of oven and preheat to 450°F. Brush two 9-inch-diameter cake pans with 1 1/2-inch-high sides with some of melted butter from bowl. Line bottom of pans with parchment paper; brush generously with melted butter. Add potatoes and minced thyme to bowl with remaining melted butter; toss gently to coat. Season potatoes generously with salt and pepper.

Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly. Top each with second layer of potato slices. Top each with half of mushrooms. Cover each with remaining potatoes, dividing equally. Divide any remaining butter in bowl between pans.

Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.)

Invert galettes onto platters; peel off parchment. Cut galettes into wedges.

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Potato and Parmesan Cake Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:50 am

These potatoes, oven-crisped on the outside and tender inside, go especially well with red meat.

Active time: 15 min Start to finish: 40 min

Makes 4 side-dish servings.

INGREDIENTS

  • 2tablespoons unsalted butter, melted
  • 1tablespoon extra-virgin olive oil1lb yellow-fleshed potatoes such as yukon gold
  • 3/4teaspoon salt
  • 1/4teaspoon black pepper
  • 1/2oz finely grated parmigiano-reggiano (1/4 cup) special equipment:a japanese benriner or other adjustable-blade slicer *

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F.

Stir together butter and oil in a cup.

Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl.

Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet over moderately high heat. Spread one third of potatoes evenly in skillet. Toss remaining potatoes with cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula. Cook 3 minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is starting to brown, 20 to 25 minutes.

Invert potato cake onto a cutting board and cut into wedges.

*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

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May 11, 2009

Potato and Turnip Gratin Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:26 am

Serve this with roast lamb or chicken.

Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.

Makes 8 servings.

INGREDIENTS

  • 2cups whipping cream
  • 1cup half and half
  • 2shallots, thinly sliced crosswise
  • 1large garlic clove, minced
  • 1 1/2teaspoons fresh thyme leaves
  • 1 1/4teaspoons salt1pound russet potatoes, peeled, cut into 1/6-inch-thick slices
  • 1pound turnips, peeled, cut into 1/6-inch-thick slices

DIRECTIONS Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.

Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.

Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.

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May 4, 2009

Grilled Mussel and Potato Salad Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:34 pm

Active time: 1 hr Start to finish: 1 1/4 hr

Makes 4 to 6 first-course or side-dish servings.

INGREDIENTS

  • 1lb small (1 1/2-inch) red boiling potatoes
  • 6tablespoons extra-virgin olive oil
  • 1/4cup fresh lemon juice
  • 2lb mussels (preferably cultivated), cleaned but not steamed
  • 1fennel bulb (sometimes called anise; 1 lb), stalks discarded and bulb halved and very thinly sliced
  • 1/2cup finely chopped fresh flat-leaf parsley
  • 1/3cup brine-cured black olives, pitted and chopped
  • 1tablespoon drained bottled capersspecial equipment:a disposable aluminum baking pan (at least 1 inch deep)

DIRECTIONS Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and rinse under cold water until cool.

Prepare grill for cooking.

Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray. Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.

When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl. Toss hot potatoes with 2 tablespoons lemon juice.

Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open. Transfer mussels to a bowl with a slotted spoon. Discard any that haven’t opened, then shuck remainder.

Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.

Toss salad with remaining oil and salt and pepper to taste.

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April 20, 2009

Potato, Red Pepper, and Fennel Salad Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 5:40 pm

INGREDIENTS

  • 1 1/2lb small (1 1/2-inch) red potatoes
  • 1/2fennel bulb (sometimes
    called anise)
  • 3tablespoons white-wine vinegar
  • 1/4cup extra-virgin olive oil
  • 1large red bell pepper, cut into1/2-inch pieces

DIRECTIONS Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drainand rinse under cold water. Whencool enough to handle, cut eachpotato into eighths.


While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons.Core bulb and cut into 1/2-inch pieces.


Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.

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April 18, 2009

Potato Gratin with Sage and Onions Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:01 pm

Makes 8 servings.

INGREDIENTS

  • 1tablespoon unsalted butter
  • 2red onions, chopped
  • 5garlic cloves, minced
  • 3tablespoons chopped fresh sage
  • 2pounds yukon gold potatoes, thinly sliced (about 7 cups)
  • 1 1/2cups water
  • 1 1/2cups whipping cream
  • 1teaspoon salt
  • 1/2teaspoon ground black pepper

DIRECTIONS Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.

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