Potatoes Archive

Monday, March 22, 2010

romesco potatoes

romesco potatoes

Meet my new favorite potato dish. Oh, those mustard-roasted potatoes were wonderful, weren’t they? And who doesn’t love baked pommes frites? And latkes, they were a force to be reckoned with. But they’re dead to me, or they would be, if in some cruel parallel universe I was to choose only one way to eat potatoes from this day forth.

chiles, angstsoaking the chiles, stemmed and (mostly) seededfried breadgrinding the fried bread with nuts

I should have made this years ago, when my friend Luisa got all adorably shouty over them — “Roasted and raw garlic! Toasted nuts! Fried bread! Mellow thyme! Hot chiles! Creamy potatoes!” I have the cookbook, and I’ve yet to make a recipe from it that did not blow my already Goin-obsessed mind. But it took me until that aforementioned tapas party to put those chile peppers, hazelnuts, almonds, fried bread and herbs together in a blender.

romesco sauce

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Tuesday, November 17, 2009

sweet potato buttermilk pie

sweet potato buttermilk pie

As many of you have figured out, I’ve got a megawatt crush on Southern food. It comes out with a vengeance all summer when I want nothing more than to dry-rub ribs, make corn bread and buttermilk dressing salads, dive headfirst into tomato pie and douse pretty much everything in bourbon then usually goes into a soft hibernation over the winter save a fried chicken or chicken and dumplings run-in or two.

pie doughsweet potatoesready to steamsteamed

Given this infatuation, it seems only right and proper that I’d get in a recipe for sweet potato pie at a time of year when sweet potatoes are exactly everywhere. But while I do love me some sweet potato pie, there’s a heaviness about it that is exactly what some people like about it but leaves me feeling kind of lukewarm. So you can imagine when I spied this fluffier, tangier and [here’s the part I think you’re really going to remember] almost cheesecake-like version of it a cookbook written by and I’d like to believe for Manhattanites with a thing for Southern home cooking, I bookmarked it instantaneously and then sat on my hands/tapped my feet impatiently until sweet potato season came around.

sweet potato buttermilk pie

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Thursday, November 12, 2009

swiss chard and sweet potato gratin

swiss chard and sweet potato gratin

Surely I’m not alone in this: When I’m eating starchy foods, I think I should be eating more greens. When I’m eating my greens, I wish I had heavier foods to balance them. And pretty much all of the time, I wonder why it has been so long since I made macaroni and cheese.

so much chard!yamsmise, messgreens and yams gratin

And this is what happens when I stewed all of these thoughts together in my head over countless feedings. I love sweet potatoes but I find most preparations of them too heavy and sweet (which is why I stick to spicing, curry-ing and/or spicing, curry-ing and frittering them); I love chard but I find most preparations of it too earnest but when I put these together in a gratin I ended up with the most bubbling, gurgling, cooing delight of a fall comfort there could be.

(Or maybe I’m just talking about the baby.)

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Thursday, July 16, 2009

arugula, potato and green bean salad

arugula potato and green bean salad with walnuts

I wasn’t kidding last week when I said that I have staged an intervention with myself and am trying my hardest to cook more things at home that can be even loosely construed as dinner. I mean, somehow the farmers markets are bursting with beans and greens and peppers and potatoes and peaches and… And I ate (average) pad thai for lunch. It doesn’t even compute.

arugula

But I still only want simple food. When food is this fresh, little needs to be done to make it stand out, which is perfect as I’m exactly lazy enough right now that I barely want to fuss. I saw this recipe from Martha Stewart a few weeks ago when I was trying to dream up a potato salad that wasn’t so… weighty. Basically, I wanted my potatoes but I didn’t need them swaddled in mayo or sour cream or chopped eggs and pickles… at least not every day.

fingerling segments

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Sunday, June 21, 2009

horseradish potato salad

horseradish potato salad

It’s Father’s Day around these here parts which is supposed to mean one thing, really (you know, aside from hanging out with the dads, and papas-to-be in your life): backyard grilling. Alas, New York City has moved to Seattle this June, and we’ve spent more time umbrella bumping on sidewalks and avoiding street juice puddles than actually being beckoned to suburban backyards for some sun and chaise lounge napping but don’t worry, I still made you some potato salad. You know, in case the weather decides to get out of its funk for an hour or two.

rainbow potatoes
rainbow potatoes, cooked

I’ve been mumbling about making a horseradish potato salad for a few weeks now, threatening I guess is more like it, because I know horseradish is another of those Great Divider ingredients. Many find it spicy, and well, many varieties are, but the vast majority of the jars that I grab in the grocery store aisle are about as ferocious as a kitten. What I was really after was that cool but heady sinus-clearing aroma, which I imagined that paired with creamy dressing and some fresh dill and chives would be a most welcome accent to whatever we throw on the grill. (Oh please please let it be Molly’s ribs!) And while we’ve only had the smallest of samples (see how giving I am?), this Russian I live with gives it his hearty seal of approval, and looks forward to next Father’s Day, when he won’t be stuck washing up the dishes when he’s done.

horseradish

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