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Posts tagged as potatoes

Crispy Crushed Potatoes with Preserved Lemon

Posted by Stephanie Meyer on Nov 5, 2013 at 11:29am

Crispy Crushed Potatoes with Preserved Lemon | Fresh TartApparently potatoes are the most-consumed vegetable in the US, thanks to fast food French fries. I’d put fries in my top five most favorite foods, but that statistic still depresses the starch out of me. As someone who spent my teen years eating more than my fair share of McDonald’s fries, I’m glad to say I’ve spent my adult years eating enough good potatoes to conclude that….fast food fries kind of suck. It’s pretty hard to beat a fresh, potato-y potato, roasted crunchy on a crispy fall evening, perfumed with garlic and preserved lemons. You could have just these potatoes for dinner, topped with dollops of Greek yogurt, with olives and good pickled things and a cool salad alongside.

I lucked into this particular batch of freshly dug taters courtesy of the Bossy Acres ladies. I drove out to their farm, near Northfield, Minnesota, to photograph them for the book I’m writing. Because they are as generous and gracious in person as they are on Facebook and Twitter, they sent me off with a CSA box of gorgeous bounty: kale, radishes, candy-sweet carrots, leeks, peppers, and microgreens. What a gift! And oh my gosh the potatoes, fresh and sweet and just perfect for crushing. (If you’d like your own Bossy CSA box come spring, sign up!)Crispy Crushed Potatoes with Preserved Lemon | Fresh Tart PDespite the chill and what sounds like our first kiss of snow later this very day, I know there are still freshly dug potatoes at the big farmers markets. Grab as many as you can and get roasting (boiling, mashing, crisping, etc.).

Recipe for Crispy Crushed Potatoes with Preserved Lemon at TC Taste/Minnesota Monthly Magazine.

Hash Browns

Posted by Stephanie Meyer on Jan 29, 2013 at 1:56pm

As I put together this post, I took a quick little poll on Facebook, asking for my friends’ top three favorite foods. I was assuming that crispy potatoes in their various forms would solidly make the list. I can’t be alone in my obsession with salty french fries, roasted potatoes, or potato chips…right?

Not right! Apparently I stand alone, like cheese (which did make the cut, big time, along with avocados, peanut butter, and bacon). Did no one else grow up pining for Taco John’s potato oles (with extra seasoning)? Ah well. I’ll share my hash browns recipe anyhow, for the days when a grilled cheese with avocado, peanut butter, and bacon just won’t cut it.

Thanks to my Grandma Meyer, I set off for college with the ability to deliver a panful of these golden, buttery beauties to starving, post-party roommates. And boys. Perhaps not what she intended when she taught me to make them, but really, these are cheap eats of the highest order, face-stuffable on their own, or even rather elegant topped with sauteed vegetables and a poached egg.

The trick for crispy potatoes of any variety is an adequate amount of hot fat. Once you accept that, and don’t stress out about it, because you’re not going to eat them every day, you’re all good. I most often use a combination of high heat vegetable oil (safflower or sunflower) with butter. But if I have beef fat, or chicken fat, or bacon drippings, or duck fat, you can bet it goes into the pan. The hash browns in the photo are kissed by beef fat, because I’d just made stock with beef short ribs, and saved the fat I skimmed from the stock. (Always do that! Wrap it up and freeze it and there it is, a little present to yourself when you’re craving crispy potatoes.)

Recipe for Hash Browns at TC Taste/Minnesota Monthly Magazine.

PS If you, like I, love Taco John’s potato oles, but can’t eat gluten (they’re coated in flour before frying), keep in mind that it’s easy to whip up your own seasoned salt to sprinkle over hash browns. Combine sea salt, good chile powder, cumin, and garlic powder to taste in a coffee grinder, whir briefly to create a finely ground seasoning.

Green Goddess Potato Salad

Posted by Stephanie Meyer on Jun 5, 2012 at 11:21am

Stephanie Meyer Fresh Tart Green Goddess Potato Salad

Here’s a potato salad to make all season long, with whatever fresh herbs you have on hand. The creamy, tangy dressing requires nothing more than a quick whir in the blender and ta da! – a bowlful of bright green deliciousness that had me eating it straight from the bowl, goddess-style.

Here’s also a potato salad to customize to your heart/stomach/cooler’s content. I added chopped capers because I was craving their salty punch, but a jar of pickled asparagus beckoned as well. My mom always put chopped hard-boiled eggs in her potato salad, which I didn’t love as a kid, but absolutely adore now.

As the season progresses feel free to add:
asparagus
shelled peas or fava beans
cherry tomatoes
fresh corn
sweet onions
torn spinach, arugula, or other greens
green beans
snap or sugar peas

The dressing, as you will (hopefully) soon discover, is as lovely spooned over salad greens, or as a dip for hot or cold vegetables, as it is tossed with potatoes.

Recipe for Green Goddess Potato Salad at TC Taste/Minnesota Monthly Magazine.

Potato Galette

Posted by Stephanie Meyer on May 15, 2012 at 3:18pm

potato galette

A potato galette is simply thin slices of potatoes, fat, and seasoning layered into a shallow pan and roasted until crusty and browned. It’s traditional to serve alongside a roast of some sort, and definitely do that, because you can imagine crusty, buttery potatoes do a fine job of soaking up meaty juices of almost any type.

But a potato galette also makes a killer meal all on its own, particularly alongside (or underneath!) a tart arugula salad. In fact, invite people over if you make one, otherwise…you will eat the whole thing by yourself. As healthful as a tart arugula salad is, it will not offset the regret of eating an entire galette on your own; I know this from experience.

I make galettes two ways and I’ll leave it to you to decide which you prefer: Just potatoes and butter, or potatoes and butter with cream. Both yield a crispy top and bottom, but the cream version is creamier vs. crispy. The boys in my house prefer the all-butter version, I prefer the cream. It was not a bad weekend enjoying both!

Buttery potatoes make me badly want a glass of wine, so I checked in with my friend Jason Kallsen, social media marketing for The Wine Company and author of The Grilling Man blog, for the perfect wine pairing. He suggests a richer wine but with acid, perhaps a fine-tuned California Chardonnay such as LIOCO Russian River Valley or Chateau Montelena.

I suggest you take his advice and enjoy together al fresco. This is Minnesota’s most perfect outside dining weather, right now. Enjoy!

Recipe for Potato Galette at TC Taste/Minnesota Monthly Magazine.

Thanksgiving 2011

Posted by Stephanie Meyer on Nov 28, 2011 at 12:36pm

fried quail

Thanksgiving kicked off when my dad pulled up to the house last Tuesday afternoon, fresh from a quail hunt in Tennessee. My stepmom Susanna flew in a few hours later from Sheridan, Wyoming, their now home.

dad marinating quail

My house and kitchen were immediately improved. Dad sharpened my knives and starting halving and marinating quail in buttermilk and hot sauce. Susanna started washing dishes, straightening the house, and running loads of laundry. I felt a huge weight lift from my over-scheduled shoulders that can only come from guests who don’t ask what needs to be done, but just find things and jump in. Usually those guests are family members, but not always.

Whoever the hell they are, they are always welcome in my home.

Sasha came by for dinner Wednesday night, just home from her freshman year at Wellesley. It was so good to see her! While we all chatted, Dad fried the quail: After their buttermilk soak, he dredged them in flour (gluten-free AP for me, which worked like a charm), let them rest on a rack for 15 minutes or so, then fried them in a couple of inches of hot oil.

fried quail

My god. Tender-crispy-sublime. We devoured them.

Later that night David, Etta, and my cousin Craig arrived in various shifts from NYC and DC. I had big plans to stay awake to feed them late dinners. I even went for an almost-midnight walk, giddy in the balmy air, but upon return…I totally fell asleep.

Which was probably for the best, given my early-Thursday-morning playdate with butter and herbs and the big ol’ turkey that I had brined overnight Tuesday, then let dry out in the fridge overnight Wednesday. That one-two punch always yields ridiculously crispy skin, lightly salty, perfectly buttery. I hit it pretty hard while Dad carved the bird.

In fact, if I could eat just crispy turkey skin and a pile of stuffing and call it Thanksgiving dinner I’d be so happy.

herb roasted turkey

Which is why I am in fact I am happy, because that’s exactly what I did.

mashed potatoes with sour cream and chives

OK, I – as well as my uncles Bruce and Jim, aunts Mary and Marge, cousin Craig, brother David, sisters Stacey and Etta, John, Mom, Dad, and Susanna – also inhaled these amazing Melissa Clark sour cream mashed potatoes, prepared by Stacey & Susanna. They have earned a do-ahead spot on my Thanksgiving table, for sure. The chives are a particularly lovely addition, as is Parmesan cheese on top. We skipped the called-for breadcrumbs and didn’t miss them.

My aunt Mary brought green beans – no, not those green beans. Her version was fresh and simple – fresh beans tossed in an anchovy vinaigrette. Delicious.

cornbread dressing gluten-free

I was thrilled with the way the (gluten-free) cornbread stuffing turned out. I added both spicy and sweet sausage, mushrooms, plenty of fresh sage, and Parmesan cheese. We’ve been frying the leftovers for the last few days, to top with poached eggs… Goodness do that.

wild rice salad

My stepmom Susanna was the first to bring this gorgeous wild rice salad to the Thanksgiving table, sometime in the mid-90s, and one of us makes it every year, this year my aunt Mary. The citrus dressing is a welcome sweet-tangy palate cleanser in the midst of lots of buttery sausagey richness.

My mom made a cranberry-orange sauce and The Curry Diva herself, lovely Heather Jansz, gifted me a jar of her precious chutney. Both were stunning with the turkey, at the dinner table and on many sandwiches afterward.

I got too busy eating, talking, and drinking wine to snap a pic of my aunt Marge’s perfect pumpkin chiffon and pecan pies! No! Needless to say, they were attacked as usual. Gone baby gone. She is a master.

ruhlman oven stock turkey

I made this Michael Ruhlman oven stock from the carcass. It’s the best stock I’ve made and so easy! With the stock, turkey, and leftover mashed potatoes I made a shepherd’s pie, which we dug into last night. And turkey wild rice soup and latkes, which we ate Saturday night. And I’ll be making this Mark Bittman turkey & spinach coconut curry for tomorrow. (I’m taking a break from turkey today…I need a little breathing space. Uff.)

puppy jake

mom with etta

Mom’s cranberry sauce has appeared in three batches of muffins, one of which I brought with me to AM950 on Saturday morning, when I was on the Fresh & Local Show with Mike Madison of Unknown Prophets. We talked leftovers for an hour with host Susan Berkson and barely scratched the surface! The whole conversatoin left me starving so I came home and made myself a big batch of turkey nachos. I do so love turkey with chiles.

What fun have you been having with leftovers? I hope you all had a terrific holiday!

I’m Back with…Crash Hot Potatoes

Posted by Stephanie Meyer on Jul 20, 2010 at 6:44pm

It has bothered me that I didn’t snap a pic of The Pioneer Woman Crash Hot Potatoes I made on July 4th.  I know…I’m weird.  But there it is, and here I am, and now I have a pic of the potatoes.

Which is good, since I’ve made them three times since July 4th.  What can I say?  They’re addictive.  Especially with the minced preserved lemon I added to the basic recipe.  Really anything with preserved lemon is delicious, but crunchy, salty potatoes with preserved lemon?  The Kill.  Here’s the recipe for the version I put together.

 

 

 

 

 

 

If you recall, on the 4th I served them alongside no-fail pork ribs and mini burgers.  I’ve since served them with grilled steaks with herb butter, grilled lamb chops, and tonight’s version – greens dressed with a harissa vinaigrette, topped with olives and almonds, and finished with a poached egg.

That’s right, another poached egg.  Some people eat chocolate several times per week.

I eat poached eggs.

In fact, if you’re new to reading Fresh Tart, courtesy of Food News Journal, Minnesota Public Radio, Minnesota Monthly magazine, Twitter, or Facebook – thank you for stopping by.  I’m honored that you clicked through.  And I hope that you find tasty things!

Summer Saturday Lunch: Gazpacho, and Poached Eggs Over Potato-Green Pepper Pancakes

Posted by Stephanie Meyer on Jul 3, 2010 at 11:48am

Have I got a gazpacho recipe for you.  This version is smooth and creamy (without cream), made crunchy with a garnish of minced cucumber, green pepper, tomato, and croutons.  Serve it icy cold for summer in a bowl.

 

 

 

 

 

 

Or cup – sip it while you fry a few potato pancakes, poach a few eggs.  That’s what I did, while John worked on his 9,500-song – no lie – iTunes library and read me raves from the newspaper.  I cook, he sits with me, that’s our thing.

I picked up the tomatoes and cucumber at the Minneapolis Farmer’s Market yesterday.  Real garden gazpacho.  Nice.  I plan to sip more later for an afternoon snack.  It’s light yet filling, perfect for a hot, sunny Saturday.

Or ooh, pour the gazpacho into a thermos and take it for a bike ride-picnic, with good bread and cheese, cold white wine, and fresh cherries or berries.  Damn, I wish I were doing exactly that right now.

But then I would have missed making the second course…  I know, I know, yet another poached egg dish, sorry for the redundancy.  But poached eggs are so easy and delicious, I can’t help myself.  They just make everything special.  Agree?

 

 

 

 

 

 

What are your plans for Independence Day?  We’re having our Annual Super Duper Shubert Coopster 4th of July Celebration, including my sister Stacey, and hoping it won’t rain all day so we can be in and around the pool.  I’m making the no-fail pork ribs and crunchy, creamy coleslaw I posted on Dara & Co./Minnesota Monthly magazine blog, as well as mini-burgers and boiled new potatoes with olive oil, garlic, parsley, and preserved lemon.

Suz is bringing blueberry kuchen, which we’ll top with a scoop of homemade strawberry-rhubarb ice cream.  Red, white & blue, woo hoo!  Have a Bangin’ 4th everyone!

Andalusian Garden Gazpacho
Adapted from www.latimes.com
Serves 6-8

Author’s note: the gazpacho should be the consistency of light cream.  If it is to be served for sipping, thin with additional cold water.  Lemon juice can be a substituted for the vinegar.

Stephanie’s note: I used both a food processor and blender – food processor to puree the bread and tomatoes, blender to puree the gazpacho itself so it would be as smooth and creamy as possible.

4 slices bread, crusts removed (4 oz.); plus 2 slices bread, diced and fried in a little olive oil (for garnish), divided (Stephanie’s note: I used the bread crusts to make the croutons)
water
5 tomatoes (2 lbs.), cored and roughly chopped; plus 1 small tomato, finely chopped (for garnish)
1/2 green pepper, cored and roughly chopped; plus extra finely chopped (for garnish), divided
1/2 cucumber, peeled and roughly chopped; plus extra finely chopped (for garnish), divided
2 cloves garlic, chopped
1/4 tsp. cumin
2 tsp. salt
1/4 c. plus 2 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 1/2 c. ice cold water

Break the 4 slices bread into chunks and soak it in water to cover until softened.  Squeeze the water from the bread and place it in a food processor with the garlic.  Process until smooth.  Transfer to the bowl of a blender.

Without washing the food processor, add the chopped tomatoes and process until smooth.  Press the tomato juice and pulp through a sieve or colander, discarding the skin and seeds.  Add the tomato juice and pulp to the blender.

Add the green pepper, cumin, and salt to the bread and tomatoes in the blender.  With the blender running, add the oil in a slow stream.  Blend in the vinegar and some of the cold water.  Transfer the gazpacho to a large pitcher and stir in the remaining water.  Serve immediately or chill until serving time.  (Stephanie’s note: I like to leave a couple of hours for it to chill and for the flavors to blend.  It’s best icy cold.)

To serve, pour the gazpacho into individual bowls.  Place each of the garnishes (finely chopped green pepper, cucumber, tomato, and crispy bread) in small bowls.  Pass the garnishes with the gazpacho and allow guests to serve themselves.

Poached Eggs Over Potato-Green Pepper Pancakes
Serves 2

1/2 c. safflower, canola, peanut, or other high-heat oil
1 large russet potato, peeled and shredded
1/2 green pepper, shredded
1 large shallot, peeled and shredded
2 Tbsp. flour
1 tsp. salt
2 eggs

Set a saucepan 1/2 filled with salted water on to boil.

Heat oil in a large (preferably nonstick) skillet over medium-high.  While the oil heats, stir together the potatoes, green pepper, shallot, flour, and salt.  When the oil is hot, drop 2 or 3 large spoonfuls of the potato mixture into the oil.  Use a spatula to flatten and spread the potatoes a bit, into pancake shapes.  Fry until golden brown, then turn pancakes over and brown on the other side.  Drain on paper towels.  Fry remaining pancakes; drain.  Place one or two pancakes on each plate.

The water will likely boil as you’re frying pancakes, which is great.  Turn heat down so that the water is barely simmering – small bubbles should barely break the surface.  As soon as you’re done frying the pancakes, crack one egg into a small dish and slide it into the water.  Quickly do the same with the second egg.  Set the timer for 3 minutes.  The eggs whites will look shredded, but that’s OK.  When the timer goes off, use a slotted spoon to scoop one egg out of the water.  Tilt the spoon so the water drains completely off, then place the egg on top of one of the plates of hot potato pancakes.  Repeat with the second egg and second plate of pancakes.  Top eggs with a sprinkle of salt and a few grinds of black pepper each.  Serve immediately.

Happy Belated Passover, Easter

Posted by Stephanie Meyer on Apr 6, 2010 at 10:54am

Oh look, I missed both holidays.  I usually relish cooking Kosher for Passover treats for my stepdaughter, as well as coloring Easter eggs and making brunch for my son.  A trip to Seattle and illness (see below) wiped out both opportunities this year.

Instead, on Sunday, I made a potato-pepper hash with baked eggs for John and me.  I couldn’t much taste it, but I thought it was very pretty. And John loved it, so that’s a good sign.  (Plus, I make some version of this on a regular basis – it’s one of my favorites.)

I’m not even posting a formal recipe, dear readers, since this was all about cooking with what I had on hand, the day after returning from a trip.  Roughly do this: saute diced mushrooms, peppers (I used red bell pepper, wished I’d had a jalapeno), leeks or onions, and potatoes together, in some butter or oil, slowly, partially covered, stirring frequently, until everything is nicely browned, about 30 minutes.  A generous sprinkling of salt and pepper at some point is key.  Preheat the oven to 375 degrees, then make four little wells in the hash (or one or two little wells, depending on how much hash you’ve made).  Crack eggs into the wells, sprinkle with salt and pepper and a little cheese (cheddar, Parmesan, whatever you have), and transfer to the oven.  Bake until the eggs are to your liking (about 6 minutes for cooked whites/soft yolks).  I finished with a sprinkle of chopped scallions, although any fresh herb would be lovely.  A pile of hot, buttered toast is a pretty killer accompaniment (unless you’re keeping Kosher for Passover; matzo would be delicious too).