Potatoes Archive

Monday, October 7, 2013

miso sweet potato and broccoli bowl

miso sweet potato and broccoli bowl

Here are the things I jotted down on my cooking wish-list whilst (!) I was in the UK: baked cauliflower cheese, a “proper” English Sunday roast (with mash fried potatoes, Yorkshire pudding, creamy horseradish sauce), the “full English” breakfast (authentic = every item must be fried, apparently!), cider vinegar + Maldon sea salt crisps with champagne, please, chunky olive oil and mushroom risotto, clotted cream and marmalade scones, Welsh cakes, chocolate-dipped digestives and fall apple-plum crisps thickly drizzled with fresh cream.

blurry, but you have to see this sweet potato monstrosity
so much broccoli, ready to roast

And then I came home and made this instead. I am sure you understand. Before one swan dives into a vat of thick cream and baked cheddar and passes out on a Yorkshire pudding pillow only to revive oneself with a deep inhale of horseradish-triple cream sauce, one must reset their system, so to speak. One must prepare. At the very least, one must dust off their gym ID. And so I put all of those notes in the “dead of winter, need comfort” files and returned to the land of fall, where the leaves are beginning to turn, fragrant unblemished apples hang from acres of trees, and Gwyneth Paltrow gently suggests that if you coat the sweet potatoes and broccoli that are on every market stand with a heavenly miso dressing, you will find some gorgeous dinnertime nirvana in a bowl.

sweet potatoes, ready to roast

Continued after the jump »

Wednesday, May 29, 2013

lobster and potato salad

lobster and potato salad

One of the aspects of my personality that I should probably be less proud to admit to is that I can be a tad bit lazy. I often consider doing many things when I could be doing fewer things a bother. Much praise may be given these days to the pursuit of busyness, and days jam-packed with frenetically fun activities, but I’m more protective of time that could be spent daydreaming/staring slack-jawed into space and letting disparate thoughts knit together in my head.

lobster, potatoes, scallions, etc.

So, last summer when an editor reached out to me about spending a day with a famous cookbook author as part of a larger magazine story, I had no interest. I didn’t know who this mystery person was but it certainly didn’t seem worth all the work that would be entailed in an over 12-hour day. In actuality, that “work” was later revealed to be horrendous things like “having hair and makeup done,” “gossiping with a famous person’s hairdresser,” “drinking pink champagne,” “eating homemade cookies for dinner,” and “meeting awesome people,” but at the time, I didn’t know this, and I turned it down. Then I learned that this “cookbook author” was none other than one of best-selling cookbook authors in American history and easily one of the three patron saints of Smitten Kitchen (other two: Julia Child and any one of our grandmothers) and I was all “SHUT UP” and punched my husband, who sometimes likes to sit next to me but probably not that day, in the arm.

not my house, sadly

Continued after the jump »

Tuesday, July 17, 2012

bacon corn hash

bacon corn hash, wisp of steam

I just realized we are almost halfway through with summer and while I should be totally stoked about this — seeing as we’re melting through our fourth heatwave so far this summer in NYC and given what awesome things are in store for the fall — I am spectacularly bummed as I am just getting used to having an avalanche of delicious summer produce at my disposal and haven’t had time to do half of what I wanted to with it yet. Plus, this guy turns three at the end of the summer and I can’t, I won’t accept it. More time, please! For everything.

oatmeal strawberry cookies so much broccoli slaw
summer salsa fresca summer squash torte, simplified
cherry chocolate chunk scones buttermilk cornmeal chicken tenders

I missed you last week, a crazy week that did not entail, as hinted, a vacation but the heard-it-all-before-so-I’ll-spare-you tune about too much to do and too little time. I’ve been cooking more this month then my absence let on, just not a lot of things that seemed worth stepping up to this internet microphone to clear my throat and tell you about, things like oatmeal strawberry cookies (utterly delicious, but only for the first hour, after which they became chewy and sad, sigh) and a spectacular amount of broccoli slaw (five batches already this summer, a record). A summery salsa fresca with the first cherry tomatoes to go with our huevos rancheros and a streamlined version of this summer squash torte we can’t get enough of (there are new notes in the recipe, but I’d like to reshoot it and add more details soon, too). I made heart-shaped tiny whole wheat cherry chocolate chunk scones (closet Cherry Garcia fiend, here) for a friend’s daughter’s second birthday party and I’ve been fiddling around with various baked chicken tender recipes (for times when you crave crunchy chicken but have little desire to deep- or shallow-fry anything), looking for a winner.

diced red potatoes

Continued after the jump »

Thursday, May 24, 2012

tzatziki potato salad

tzatziki potato salad

I don’t eat potato salad for lunch. That would be… unhealthy, irresponsible, gluttonous, and nutritionally unbalanced. However, I have found that when potato salad exists in the fridge, it has a way of becoming lunch, usually through a nibble that becomes a forkful which eventually leads to succumbing to the fact that potato salad, on occasion, make a fine carb-bomb of a warm weather lunch.

two pounds, ready to boil
quartered tiny potatoes

Fortunately, there are entries in the potato salad archives for times just like these. Three years ago, I made a pesto potato salad with green beans and, so you know, adding green beans to potatoes totally makes it a balanced lunch. Last year, I made a spring salad with new potatoes — see how tricky I was there? It’s mostly salad, with early vegetables like asparagus, radishes, and sugar snaps but it’s also got a few potatoes in there and a sharp Dijon vinaigrette. And today, I made a tzatziki potato salad heaped with a pound of shredded, cold cucumber, lemon and garlic yogurt, and oh, there are some potatoes in there too. It’s as lunchy as potatoes can be and considering that I was able to make it in the all-too-slim margin between preschool drop-off, grocery shopping, and the post-preschool I’m-huuuungry-mama meltdown, I think it will be my go-to potato salad this summer, should the rains ever stop long enough for us to put some lamb skewers on the grill.

feeding the cuke into the chute

Continued after the jump »

Thursday, March 15, 2012

potato knish, two ways

potato knish, two ways

Where have I been, you ask? Did I fly off to a small Caribbean island again, only to return to rub it in? Did my book project or adorable distraction eat me alive again? For once, no. I have actually been out climbing another (slightly smaller) culinary Mount Everest for you, and I have returned bearing not one, but two recipes.

both get peeled
onion, leek

I’ve been wanting to make potato knish almost as long as I’ve had this site. I thought I’d finally tackle it this winter, when carbs-for-warmth are the order of the day but New York up and decided to not have a winter this year and so it was a 60 degree day or never. I’m glad I went with it as knish are quintessentially old New York, brought to the Lower East Side tenements by Jewish Eastern European immigrants who knew, like most of our forefathers did, how to stretch staples into belly-filling delights.

russet potatoes and caramelized onions

Continued after the jump »


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