Potato, Endive, and Country Ham Soup

1 Tbs. unsalted butter

1 onion, diced

1 leek, white and light green portions, minced

1 rib celery, diced

4 cups chicken broth

2 potatoes thinly sliced

1 sprig thyme

2 cups endive chopped

1 cup diced country ham

½ tsp. salt or to taste

¼ tsp. black pepper or to taste

Heat butter in a soup pot over love heat; add the onion leek, celery and garlic; stir until they are evenly coated with butter.  Cover the pot and cook until tender and translucent, 6 to 8 minutes.  Add the broth, potatoes and thyme.  Simmer the sopu until the potatoes are beginning to disintegrate, 15 to 20 minutes.  Add the endive and diced ham and simmer the soup for another 12 to 15 minutes, or until all the ingredients are tender.  Add salt and generous amounts of pepper to taste.  From An American Bounty by the Culinary Institute of America.

Cabbage and Potato Gratin

Salt

1 large savoy or green cabbage

1 pound potatoes, such as russets, sliced

2 garlic cloves, peeled

2 cups milk

½ cup crème fraîche

Ground black pepper

4 ounces Gruyère, grated

1/4 cup grated Parmesan,

2 teaspoons chopped sage

Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes. Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes. Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes. In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish. Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.  Adapted from The New York Times

Purple Potatoes with Rosemary & Olives

1 pound purple potatoes

Kosher salt

Freshly ground black pepper

2 Tbs. extra-virgin olive oil

2 to 3tsp. fresh rosemary leaves, chopped

1/4 cup pitted kalamata olives, cut into thin slivers

Cut the potatoes into 1 inch cubes and put them in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes.  Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.  Drain the potatoes. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm. Adapted from Food Network Kitchens

Wynelle’s Pot Pie

Crust:

  • 1 1/2 cups unbleached flour
  • 1/2 cup butter
  • 3 Tbs. ice water
  • 1/2 tsp. salt

Filling:

  • 1 large onion, chopped
  • 3 Tbs. veg. Oil
  • 2 carrots, diced
  • 1 potato diced
  • 1/2 tsp. Paprika
  • 1/2 tsp. dried basil
  • 1/2 tsp. Marjoram
  • 1 parsnip, diced
  • 1/2 cup sliced mushrooms
  • 1/2 cup peas or beans
  • 1/2 cup corn
  • salt and pepper
  • 2/3 cup bread crumbs

Roux:

  • 2 Tbs. Butter
  • 2 Tbs. unbleached flour
  • 1 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 tsp. Nutmeg
  • 2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal. Sprinkle ice water over flour a little at a time, turning the dough until a ball forms. Add a little more water if dough fails to come together. Place the dough in a 10-inch pie pan. To make the filling, sautÈ onions in oil until soft. Add carrots, potatoes, parsnip, paprika, basil and marjoram. Cook covered for about 10 minutes, stirring frequently. Stir in mushrooms, peas and corn. Add salt and pepper to taste. Continue to cook about 5 or 10 minutes. To make the roux, melt the butter. Add the flour and stir constantly on low heat for 3 to 5 minutes. Whisk in the milk, mustard and nutmeg. Continue to stir on low heat until mixture is thickened but do not let it boil. Remove from heat and whisk in grated cheese. Preheat the oven to 375 degrees. To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling. Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar. Bake for 40 minutes.

Adapted from Sundays at the Moosewood Restaurant.

Twice-Baked Potatoes

  • 4 baking potatoes
  • 4 Tbs. butter
  • ½ cup buttermilk
  • ½ small celeriac, chopped fine
  • 1 small onion, chopped fine
  • 1 leek, chopped fine
  • 3 cups shredded cabbage
  • ½ cup grated cheddar or jack cheese
  • 2 cloves garlic, minced

Bake potatoes at 350 degrees until tender to a fork.  Meanwhile, sauté leek, onion and garlic in 1 Tbs. butter until soft.  Add celeriac and cabbage and cook until cabbage wilts.  Add salt and pepper to taste.  When ready, cut potatoes in half lengthwise and carefully scoop out the flesh into a large mixing bowl, being careful not to break the skins.  Set skins aside.  Mash potato with butter and buttermilk, and salt and pepper to taste.  Add sautéed vegetables and fill potato skins with mixture.  Top with grated cheese and bake at 350 degrees until cheese melts.

Serves 4 as main dish or 8 as side dish.

Summer Corn Chowder

  • 6 ears sweet corn
  • 6 cups chicken broth
  • 2 cloves of garlic, bruised
  • 1 russet potato cut in ½ inch cubes
  • 2 cups milk
  • salt and pepper
  • 4 slices of bacon diced
  • 4 medium tomatoes cubed
  • ¼ cup chopped fresh basil

Strip corn from ears and set aside.  Simmer the cobs and garlic in the broth for 10 minutes.  Remove the cobs and garlic, stir in the potatoes and half of the corn kernels and simmer for 10-12 minutes.  Puree and set aside in a bowl after stirring in the milk, salt and pepper.  Cook the bacon in the original pot until fully cooked (approx 6 minutes).  Add the onion and sauté for 10 minutes.  Add the reserved pureed soup and the remaining corn then simmer for 8 minutes.  Stir in the tomatoes and basil and serve.

From Culinate.com

Spinach and Mint Soup

  • 1/2 cup extra-virgin olive oil, divided
  • 1 1/2 cups chopped onion
  • 1 (9- to 10-ounce) russet potato, peeled, thinly sliced
  • 2 large garlic cloves, peeled
  • 4 1/2 cups (or more) low-salt chicken broth
  • 3 green onions, chopped
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained very well
  • 1 cup chopped fresh mint, divided
  • 1/3 cup chopped fresh cilantro
  • 2 teaspoons Hungarian sweet paprika

Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.  Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.

Solyanka

The recipe below is from the Moosewood Cookbook.  It is one of our favorite ways to use cabbage and potatoes together.  You can also use this recipe for a stovetop, one-pan version by simply topping the cabbage mix with the potatoes right in the pan you sautéed it in.

  • 4 medium potatoes
  • 4 cups shredded cabbage
  • 1 1/2 cups chopped onion
  • 3 Tbs butter
  • 1/2 tsp caraway seed
  • 1 1/2 tsp salt
  • 1/2 tsp dill weed
  • black pepper
  • 1/4 cup sunflower seeds
  • paprika
  • 1 1/2 cups cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • 2 Tbs cider vinegar

Scrub (don’t peel) the potatoes, cut into small pieces and boil until mashable.  Drain and mash, while still hot, with cottage cheese, sour cream and yogurt.  Sauté onions in butter with 1/2-tsp salt.  After five minutes add caraway, cabbage and remaining salt.  Sauté until cabbage is tender.  Combine with potato mixture, and add everything except 2 Tbsp. sunflower seeds and paprika.  Spread into a deep buttered casserole.  Top with paprika and remaining sunflower seeds.  Bake at 350 degrees uncovered 35-40 minutes.

Salmon Cakes with Green Salsa

  • 1 lb. fresh salmon, poached
  • 4 oz. smoked salmon, minced
  • 1 cup mashed potatoes, cooled
  • ¼ cup finely chopped scallions
  • 1/3 cup minced cilantro
  • 2 eggs
  • salt and pepper
  • ½ cup unseasoned bread crumbs
  • 2 pint tomatillos
  • 1 onion, coarsely chopped
  • 1 jalapeno chile, seeded and chopped
  • 2 Tbsp. freshly squeezed lime juice
  • ¼ cup extra virgin olive oil

Flake poached salmon into a bowl and mix with the smoked salmon, potatoes, scallions, 2 Tbsp. of the cilantro, and the eggs.  Season with salt and pepper.  Shape into 16 cakes each 3 inches in diameter and ½ inch thick.  Coat evenly with bread crumbs.  Cover and chill for an hour.  Meanwhile prepare the salsa: combine the remaining cilantro with the tomatillos, onion, chile, and lime juice in a food processor and pulse until finely chopped, not pureed.  Transfer to serving dish and set aside.  Cook salmon cakes by heating oil in a skillet over medium heat.  Fry cakes, turning once, for about 8 minutes a side, until golden brown.  You can also broil the salmon cakes until browning and heated through.  Serve immediately with salsa.

From The Great Potato Book by Florence Fabricant.

Rutabaga and Potato Gratin

Rutabagas can be thinly sliced and layered with potatoes and sliced onions in a perked-up version of potatoes au gratin.  Butter a deep 3 quart casserole.  Layer thinly sliced potatoes, rutabagas and/or turnips in the bottom, season with salt and pepper.  Cover with a layer of onions, sprinkle with 1 Tbsp. flour, dot with 1-2 Tbsp. butter, and cover with a layer of cheese.  Repeat this layering 3 more times.  Heat about 1 qt milk to just below boiling and pour over layered vegetables to cover.  Cover and bake in a 350o oven for 45-60 minutes or until milk comes to a boil and bubbles.  Remove cover and bake for another 30-45 minutes, until root vegetables are tender and the top is browned.

Adapted from The Victory Garden Cookbook by Marian Morash.