- 1 1-pound package refrigerated pizza dough
- Cornmeal and/or flour for pan or pizza stone
- 1 spring onion, chopped using white and light green parts
- 3-4 medium new potatoes, thinly sliced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Kosher salt and pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 cups grated Gruyere, aged Gouda or other flavorful cheese
Heat oven to 450ｰ F.
Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal or flour and place the dough on top.
Combine the onions, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the cheese.
Bake until the crust is golden, about 20 minutes. Slice into wedges and transfer to individual plates.
Another great idea that came to us is a method for making very low-fat French fries. We have used this with potatoes, celeriac and parsnips with great results. Simply chop your roots into fries. In a large Tupperware container with a lid mix 2 Tbs olive oil with a teaspoon or so of mustard (vary the amount to you r taste). Add the fries, close the lid and shake so that the fries are evenly coated with the mixture. Bake in a 350 degree oven for 30-45 minutes turning the fries over occasionally until the fries are evenly golden brown.
- 4 medium potatoes
- 4 Tbsp. butter
- 1 chopped leek
- 3/4 tsp. salt
- 6 cups stock or water
- ground black pepper
- snippets of fresh herbs: thyme, marjoram, basil
Chop leeks, including the greens, into ½ inch rounds, place into a bowl of cold water with 1 tsp of salt. Leave soaking for ½ hour. Clean and peel potatoes and dice into 1″ chunks. Drain leeks and saute in a saucepan with butter until translucent. Add potatoes, stock, and seasonings. Bring to a boil, reduce heat and simmer until potatoes are tender. When done, puree the contents of the pan, making sure the puree is absolutely smooth. Return to the saucepan. Thin with milk if soup is too thick. Heat gently, covered, until just hot. Do not boil. Taste and adjust seasonings. For a wonderful touch, swirl a Tbs of heavy cream into each bowl before serving.
- 3 new potatoes
- 1 c. snap peas
- 1 kohlrabi or peeled broccoli stems
- 2 turnips
- small head of broccoli
- 1 apple
- ¼ cabbage
- 2 Tbsp.vegetable oil
- fresh lemon juice
- 1 15-ounce jar of Curry Simmer Sauce
Chop all the vegetables and saute in vegetable oil. Season with tamari and lemon juice. Add simmer sauce. Serve with fresh cilantro and cashews.
- 3 cloves garlic, minced or pressed
- 1 1/2 cups chopped onions
- 3 Tbs. olive oil
- 3 cups chopped tomatoes
- 3 large potatoes cut in 1/2 inch cubes
- 1 tsp. dried thyme
- 1 cup water
- 1 lb green beans
- 2 cups fennel in 1/4 inch slices
- 2 pinches saffron threads
- 1 1/2 tsp. grated orange peel
- juice of 1/2 lemon
- salt and pepper to taste
In a soup pot, sauté the garlic and onions in the olive oil until the onions are translucent. Add the potatoes and tomatoes, thyme and water. Cover and bring to a boil then reduce to a simmer. Stem the beans and cut to 1 inch pieces. Add the beans and sliced fennel to the pot along with saffron, orange peel and lemon juice. Simmer covered for 15 to 20 minutes, stirring occasionally, until the potatoes and beans are tender. Add salt and pepper to taste.
This recipe can be served with hearty peasant style bread and soft cheese like chevre or brie. The flavors also meld nicely over time and so this dish is great as a leftover.
- 3 cups sorrel leaves
- 2 oz. butter
- 3 lbs yellow Finn potatoes
- salt and pepper
- 2 cups milk, stock, or combination
- ¼ cup grated Swiss cheese
- 2 Tbs. grated Parmesan cheese
Preheat oven to 375 and butter a large baking dish. Remove stems from sorrel, rinse, and spin dry. Melt half of butter in sauté pan, add sorrel and cook until completely wilted. Set aside.
Peel and thinly slice potatoes. Layer half of the potatoes in the baking dish and season with nutmeg salt and pepper. Spread the sorrel over the potatoes, layer the remaining potatoes on top, and then pour the liquid over it all. Cut the rest of the butter into pats and distribute over the top of the potatoes and sprinkle with cheeses. Bake for 1 hour, or until the liquid has been absorbed and the top is brown.
From Shepherd’s Garden Seed catalog.
- ½ head of cabbage (about 1 pound)
- ½ cup finely chopped onion
- ¼ teaspoon chopped fresh ginger
- 2 large potatoes (about ½ pound)
- 3 tablespoons oil
- ½ teaspoon black mustard seeds
- ¼ teaspoon each cayenne, turmeric powder, cumin powder, coriander powder
- 1-1/2 teaspoons salt (We use less)
- few pinches garlic powder
- 1 tomato, chopped
- ½ fresh lemon
Shred the cabbage into coleslaw-sized pieces and set aside. Carefully cut up the ginger into very small pieces. Peel the potatoes and cut into very small pieces about half the size of sugar cubes. Place these in a bowl of cold water until it is time for them to be cooked.
Heat the oil in a heavy frying pan over a medium temperature. Add the black mustard seeds and chopped onion. When the mustard seeds have stopped popping and the onion appears soft, add the drained potato pieces. Sauté the potatoes for 5 minutes continually stirring so that they do not burn. Now add the shredded cabbage and keep stirring while you add the rest of the spices. Cook uncovered for 25 minutes, stirring the mixture every few minutes. The cabbage and potatoes will both turn golden brown when thoroughly cooked. When you feel that the vegetables are done, add the chopped tomato and the lemon juice. Stir once and it is ready to serve. This dish, however, does not have to be served immediately but can be kept warm in an oven that is set at a low temperature.
Serves 3 to 4
From Flavors of India.
- 4 slices bacon
- 1 small onion, chopped
- 2 med celery stalks, diced
- 6 small ears of corn
- 4 1/2 Cups of milk
- 2 medium potatoes, peeled and diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground white or black pepper
- 1 Tablespoon unsalted butter
Place bacon in a soup pot and cook over med low heat until it releases all of its fat and is beginning to crisp, 10-15 min. Leaving the bacon in the pan, spoon off all but 2 Tablespoons of the fat. Add onion and celery and cook, stirring, until tender and slightly browned, 10-15 min.
Remove the kernels from the corn. Reserve the kernels and add the cobs to the soup pot along with the milk and potatoes. Push the corn cobs into the milk to fully submerge them. Bring the milk to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels along with the salt and pepper. Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 cups solids from soup and puree until smooth. Return to the soup and add the butter. Let stand until the butter is melted, then stir. Serve!
Last night Polly roasted new potatoes in a very simple way. While I was grilling other things on the barbecue, she made a simple tray by folding up the edges of a small (1 foot square) piece of aluminum foil. She poured in 2 –3 Tbs. of olive oil then placed halved new potatoes face down on the improvised tray. She sprinkled them with salt, pepper, chopped scallions (green onion tops would work well, too), and dill. We placed the tray on the lower level of the barbecue and turned it occasionally to insure even cooking. When the spuds were tender to a fork, they were easy to pop off the foil and they came out with a nicely crisp cut face and a light fluffy center. Yum!
- 2 green chiles, seeded and cut into long slivers
- ½ inch piece of ginger, julienned
- 1 tsp. cumin seeds
- ½ tsp. black mustard seed
- 4 Tbsp. ghee or a mixture of vegetable oil and butter
- 3 medium potatoes, peeled and cut into spears
- 1 medium cauliflower, cut into florets
- 2 medium red or green tomatoes, quartered
- ½ tsp. turmeric
- 2 tsp. ground coriander
- ½ tsp. garam masala
- 1 tsp.; brown sugar
- 1 ¼ tsp. salt
- 3 Tbsp. chopped cilantro or parsley
- Lime or lemon wedges
Combine chiles, ginger, cumin seeds, and mustard seeds in a small bowl. Heat the ghee or oil-butter mixture in a large nonstick saucepan over moderate heat. When it is hot, but not smoking, pour in combined seasonings and fry until mustard seeds begin to pop. Drop in potatoes and cauliflower and stirfry for 4-5 minutes or until vegetables pick up a few brown spots. Add the tomatoes, turmeric, coriander, garam masala, brown sugar, salt and half of the fresh herb. Stir well, cover and gently cook over low heat, stirring occasionally, for 15-20 minutes or until vegetables are tender. You may want to sprinkle a few tablespoons of water over the vegetables if they begin to stick. Stir gently to avoid mashing or breaking them. Serve garnished with remaining fresh herb and lime or lemon.
Serves 5 or 6.
From The Best of Lord Krishna’s Cuisine by Yamuna Devi.