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.

Russian Cabbage Borscht

  • 2 Tbsp. butter
  • 1 1/2 c. chopped onion or leek
  • 4 c. stock or water
  • 1 1/2 c. thinly sliced potato
  • 2 tsp. salt
  • 1 c. thinly sliced beets
  • black pepper
  • 1 large sliced carrot
  • 1/4 tsp. dill weed
  • 1 stalk chopped celery (optional)
  • 1 1/2 Tbsp. vinegar
  • 3 c. chopped cabbage
  • 1 c. tomato puree
  • 1 scant tsp. caraway seeds
  • sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.

From the Moosewood Cookbook.

Poultry Pot Pie with Biscuit Topping

  • 3 cups diced turkey or chicken
  • 3 ½ cups broth (chicken or vegetable)
  • 1 medium celeriac
  • 2 Tbs butter
  • 4 carrots
  • 1 onion
  • 1 leek
  • 4 med. potatoes
  • stems and leaves of 1 celeriac, chopped fine
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbs corn starch
  • ¼ cup water
  • thyme and parsley (optional)
  • 2 cups all purpose flour
  • 1 Tbs baking powder
  • ¾ tsp salt
  • ¼ cup parsley
  • ¼ lb butter, chilled
  • 2 eggs, beaten
  • ½ cup milk

Peel celeriac and dice along with carrots, onions and potatoes.  Sauté in butter in large skillet until brown.  Add chicken broth, salt and pepper.  Reduce heat and simmer uncovered until potatoes are tender.  Taste and adjust seasoning as needed.  In a small bowl, stir the cornstarch into the water leaving no lumps.  Gradually stir it into the simmering broth and stir until the broth thickens.  Add meat, chopped celeriac stems and leaves, thyme and parsley.  Remove from heat.

Preheat oven to 450 degrees F.  Prepare crust by sifting together 2 cups flour, baking powder and salt.  Stir in parsley.  Cut butter into flour and work until mixture forms pea sized pieces.  Make a well in the center and pour the milk and eggs into it.  Using a fork, mix the liquid and flour just enough to make a soft dough.  Dust the work surface with flour and pat the dough into a 3 x 12 rectangle ½ inch thick.  Fold the dough into 3rds starting with the short side.  Pat the dough back to its original rectangle and fold into 3rds from the long side.  Repeat twice and end by forming a 9x 12 rectangle.

Using a slotted spoon, transfer the filling to a 9 x 12 baking dish.  Pour in enough of the liquid remaining in the pan to cover the turkey and vegetables.  Top with the blanket of biscuit dough.  Bake until crust is browned and baked through (12-15 minutes).

Adapted from Down to Earth by Georgeanne Brennan.

Potatoes and Celeriac with Smoky Bacon

  • 1 lb. potatoes
  • 1 medium celeriac
  • 6 ounces double-smoked bacon, cut into 1/3 in. dice
  • Coarse sea salt

In a large pot of boiling salted water, boil the potatoes until just tender, about 25 minutes.  Peel the celeriac and drop it whole into the boiling water and boil until it can be just pierced with a fork, about 15 minutes.  (Undercook both vegetables rather than overcooking). Drain both vegetables.  Peel and halve the potatoes, then slice them 1/3-inch thick.  Likewise, slice the celeriac 1/3-inch thick.  Preheat the oven to 450 degrees.  In a medium skillet, cook the bacon over low heat until most of the fat has been rendered, about 8 minutes.  Scrape the bacon and the fat onto a large, rimmed baking sheet.  Add the potatoes and celeriac and toss gently to coat.  Spread the vegetables in a single layer and bake for about 15 minutes, or until browned on the bottom and crisp.  Transfer to a bowl, season with salt and serve.

Serves 4.

Adapted from Food and Wine Dec. 2001.

Potato Salad from Perigord

  • 1 1/2 lbs. potatoes, unpeeled
  • 1 garlic clove, cut
  • 1 onion, sliced
  • 2 Tbsp. chopped sour gherkin
  • 1 Tbsp. capers, drained
  • 1 Tbsp. chopped parsley
  • 2 tsp. chopped chives
  • 1 tsp. chopped tarragon
  • salt and pepper
  • 2 eggs, hard boiled
  • 3 Tbsp. vinegar
  • 1/4 c. olive oil, or to taste

To make a Gribache sauce:  mash the egg yolk into a puree with the vinegar and salt and pepper to taste.  Incorporate the olive oil (or a mix of walnut and peanut oils), using enough to suit your taste. Boil or steam potatoes until tender.  Run under cold water to cool.  Cut into thick slices and keep warm.   Rub the inside of a salad bowl with the cut garlic clove.  Put the potatoes into the bowl with the onion, gherkin, capers, parsley, chives and tarragon, season with salt and pepper.  Pour the sauce over the salad and mix well.  Garnish with chopped egg white.  Serve warm or cold. (The gherkin and capers can be omitted.   Olives can be substituted.  Tarragon is optional and cilantro would work well).

Adapted from Salads by the editors of Time-Life Books

Potato Gnocchi

  • 2 Lbs Potatoes
  • 1 ¼ cups flour (more if needed)
  • 3 Tbs cold butter
  • ½ cup freshly grated Parmesan
  • salt and pepper

Preheat oven to 400 degrees.  Pierce the potatoes and bake until tender (45 min. to 1 Hr).  Peel while hot and pass through a food mill or ricer, letting them fall into a large bowl so they stay light and fluffy.  Let cool 15 minutes then sprinkle with the flour and 1 tsp salt.  Using your hands, gently work until you have a smooth, soft dough.  If it seems sticky, add a few Tbs. more flour, but don’t overwork it.  Take ¼ of the dough and roll into a long rope about ½ inch thick.  Cut it diagonally into pieces about ¾ inch long and roll into small balls in your hands.  Set them in a single layer on a baking sheet lightly dusted with flour.  Repeat with remaining dough, then cover with a towel and refrigerate for a few hours if you are not ready to cook them.

Bring a large casserole or skillet of water to a boil and butter a large gratin dish.  Add salt to the water then lower to a simmer.  Add up to 15 gnocchi and cook gently until they float to the top.  Count to ten and lift them to the dish with a strainer.  Repeat with all the gnocchi.  When you  are ready to eat, preheat the oven to 400 degrees, shave the cold butter over the gnocchi and cover with a thick veil of cheese.  Bake until bubbling and browning, about 25 minutes.  Add fresh pepper and serve.

From Vegetarian Cooking for Everyone by Deborah Madison

Portuguese Kale Soup

  • 6-8 kale leaves
  • 2 Tbs. olive oil
  • 1 lb. potatoes
  • 2 Tbs. butter
  • 1 lb. chicken sausage
  • 2 qts. vegetable or chicken broth
  • 1 c. chopped onions
  • 2 c. tomato sauce
  • 1/2 c. chopped carrots
  • 1 1/2 c. cooked kidney beans
  • 2 tsp. chopped garlic
  • salt and pepper

In a large pan, sauté onions, carrots, and garlic in oil and butter, cooking until softened, about 5 minutes. Add broth and peeled and chopped potatoes. Simmer, partially covered for 15-20 minutes or until the potatoes are cooked. Mash potatoes against the side of the pot (or puree with some of the broth and return to pot). Stir in tomato sauce and beans and simmer for 10-15 minutes. Add sautéed sausage and kale leaves cut into strips. Cook 5-10 minutes longer and season to taste.

Adapted from The Victory Garden Cookbook by Marian Morash.

Perfect Potato Latkes

  • 4 baking potatoes
  • 1 large yellow onion, peeled and grated
  • 1 Tbsp. fresh lemon juice
  • 4 extra-large eggs
  • 3 Tbsp. unbleached all-purpose flour
  • Pinch of baking soda
  • 1 tsp. salt
  • Freshly ground black pepper to taste
  • Vegetable oil, for frying

Grate the potatoes, using a food processor or fine shredder.  Immediately transfer the potatoes to a large bowl and add the onion, lemon juice, eggs, flour, baking soda and salt and pepper.  Mix well.

Heat 1/8 inch of oil in a nonstick skillet over medium heat.  Pour the batter into the hot oil with a large spoon and flatten with the back of the spoon to make 4-inch latkes.  Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes.  (Turn only once).  Drain well on paper towels and serve immediately, plain or with topping.

Makes 1 doz. or 4 servings.

From The 30-Minute Kosher Cook by Judy Zeidler.

Penne with Kale and Potatoes

  • ½ lb. kale
  • 2-3 Tbs. salt
  • 1 large yellow-fleshed potato, ¾” cubes
  • 14-16 oz. uncooked penne pasta
  • 1-2 cloves garlic, chopped
  • 3-4 Tbs. olive oil
  • fresh black pepper to taste

Clean the kale, removing tough ribs, and cut it into thin strips.  Bring 5-6 quarts of water to a rolling boil, add salt, potatoes and kale, cook for 5 minutes.  Add pasta and cook for ¾ of recommended time (should offer considerable resistance to the tooth).  Meanwhile, put the garlic in a large skillet and drizzle with 1 Tbs. olive oil over moderate heat.  When garlic begins to sizzle, remove from heat.  Drain pasta and vegetables, reserving 2 cups of the cooking water.  Add the pasta and vegetables to the garlic in the skillet and add 1 cup of the cooking water.  Cook over high heat, covered, until the pasta is done and surrounded by a creamy sauce.  Add more cooking water as needed.  Serve in bowls, topped with a drizzle of remaining olive oil and pepper.

Serves 8.

Adapted from Red, White and Greens by Faith Willinger.