Posts Tagged ‘potato’

Celery Root Bisque

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I love this soup so much that I use it as dip for chips and spread on sandwiches.  I went crazy this time and made a HUGE pot of it.  Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store.  Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!


  • 3-4 tablespoons olive oil
  • 1 cup chopped celery
  • ½ or more onion, diced (or use shallots)
  • 2 or more cloves of garlic, chopped
  • 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
  • 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
  • Chopped carrots for color and aroma
  • 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
  • 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
  • fresh coarsely ground pepper
  • salt to taste
  • Dash or two of jalapeno sauce, sriracha, or Tabasco
  • Sour cream to taste (optional)
  • More chopped cilantro

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What To Do:

  • Sauté onion & celery in olive oil for several minutes until tender
  • Add roots, broth and cilantro
  • Bring to a boil, then cover and simmer until very tender
  • When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
  • Top with some sour cream and extra cilantro if you want

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!

Spicy Gravenstein Chowder with Crumbled Bacon

Okay, you HAVE to make this.  It’s not a request, it’s a requirement.  M and I ate two big bowls full each.  EACH.  We left maybe a cup and a half in the pot.  That’s ridiculous.  I can barely move.

I found the original recipe today in the local newspaper, but I didn’t have about half the ingredients.  So I’m going to copy & paste the original and add notes to what I substituted.  And make no mistake:  my version is GOOD.
Spicy Gravenstein Chowder with Crumbled Bacon

Makes 4 to 6 servings

3 to 4 bacon slices (I used turkey bacon)

  • 1 shallot, minced (I used a small Walla Walla onion and one garlic clove)
  • 5 large Gravenstein apples, peeled, cored and diced
  • 2 medium potatoes, peeled and diced
  • Kosher salt
  • Black pepper in a mill
  • 3/4 teaspoon chipotle pepper (I used 1 teaspoon smoked paprika)
  • 4 cups smoked poultry or meat stock, see Note below (I didn’t have smoked stock)
  • 4 ounces naturally-smoked cheddar or smoked goat cheese, grated (I just used regular ol’ cheddar, and M had his dairy-soy-free cheese-like-stuff)
  • 6 tablespoons creme fraiche, stirred until smooth (I had low fat sour cream)
  • 2 tablespoons snipped chives or minced Italian parsley (I had garlic chives from my garden)

Fry the bacon in a medium pot, such as a Dutch oven, until it is fully crisp. Transfer the bacon to absorbent paper and pour off all but about 3 tablespoons of the bacon fat.

Return the pan to medium low heat, add the shallot and cook until soft and fragrant, about 6 to 7 minutes; do not let it brown. Add the apples and potatoes and saute for 4 to 5 minutes, until they just begin to soften and take on a bit of color. Season generously with salt and pepper and add the chipotle powder.

Pour in the stock, increase the heat to high and when the stock boils, reduce the heat so that the mixture simmers gently. Cook until the apples and potatoes are completely tender, about 15 to 20 minutes. Remove from the heat, let cool slightly and puree with an immersion blender. If you do not have an immersion blender, pass the soup through a food mill fitted with the small blade.

Return the soup to very low heat. If it is too thick, thin with a water until the desired consistency is reached and heat through. Add the cheese and stir until it is incorporated into the soup. Taste and correct for salt and pepper.

Chop or crumbled the bacon.

To serve, ladle into soup plates and top each portion with a spoonful of creme fraiche. Sprinkle chives or parsley on top, followed by crumbled bacon. Serve immediately.


  • DO NOT SKIP THE CHEESE!  Even if you have to find the dairy-soy-free cheese-like-stuff.  It’s necessary.
  • It was a little on the runny side.  I like my blended soups to be thick.  Next time I’m going to add another small potato and another apple.


Tuscan Tomato-Basil Soup

It’s finally tomato time!  A long rainy season and a cold summer have put off our tomato crop by about a month, but the wait was worth it.  I plucked two pounds of beautiful romas from my garden today and am lucky enough to have potatoes and basil from past CSA boxes.

Tuscan Tomato-Basil Soup  (from the CSA email, edited on 10/1/12 with my own additions.)

serves 4


  • 3 tbsp. olive oil
  • 2 C chopped onions
  • 1 chopped celery stalk
  • 3 or 4 small potatoes (about 14 oz.), cut into 1-inch pieces
  • 2 lbs. tomatoes, seeded and chopped
  • 3 cloves garlic, minced or pressed
  • 3 C (or more) water
  • 1 C (loosely packed) fresh basil leaves
  • 2-3 teaspoons sea salt (to taste)
  • 4 tsp. chopped fresh basil

What to do:

  • Heat oil in a large heavy pot over medium heat.
  • Add onions & celery and sauté until golden, about 15 minutes.
  • Add potato and sauté until light brown, about 10 minutes.
  • Add tomatoes & garlic and stir until juices form, about 5 minutes.
  • Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
  • Working in batches, puree soup in a blender until smooth.
  • Return soup to pot.
  • Add salt to taste.
  • Thin with additional water, if desired.
  • Stir in the cup of whole basil leaves.
  • Simmer uncovered for 5 minutes.
  • Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.

Ecuadorian Quinoa & Vegetable Soup

This is ridiculously delicious.  It’s like a bowl of summer (and since we’ve been having very cool summer evenings here in California, a hot bowl of soup is definitely welcome).

Ecuadorian Quinoa & Vegetable Soup

from Moosewood Daily Special

serves 4 – 6


  • 1/2 C raw quinoa (see note)
  • 2 tbsp. olive oil
  • 2 C chopped onion
  • 1 tsp. salt (I used a teaspoon of sea lettuce instead.  Veggie broth already has tons of salt.)
  • 1 C diced potatoes
  • 1 C chopped red or green bell peppers (green ones from my garden!)
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 3 C water or vegetable stock
  • 1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
  • 1 C diced zucchini or yellow squash* **
  • 1 tbsp. fresh lemon juice **

chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)

Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 – 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.

Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).

Potato and Green Bean Salad

Potato and Green Bean Salad
Adapted from  “Jane Brody’s Good Food Book”
serves 6

I tried the original recipe first, but the potatoes seriously ate all the flavor up.  Here’s my modified version:

1 lb. green beans, cut and steamed until tender-crisp; keep warm
8 med. potatoes cooked until just soft, then cubed (appx. 4 C); keep warm
2 small sweet white onions, sliced


  • 2 tbsp. olive or salad oil
  • 3 tbsp. white wine vinegar
  • 2 lg. cloves roasted garlic, crushed
  • 1 sm. red onion, thinly sliced into rings
  • 1 tsp. oregano
  • 1/2 tsp. seasonings of your choice
  • 3/4 tsp. salt
  • 1/8 tsp pepper, or more, to taste

Place beans, potatoes & scallions in a medium bowl. Combine all dressing ingredients in a jar. Shake well & pour over the vegetables. Toss gently, mixing well. Cover and refrigerate for several hours or overnight.

Aloo Tikki

The original recipe:


  • 1 medium onion (chopped)
  • ½ cup green peas (boiled)
  • 3 tablespoon coriander (cilantro) leaves (chopped)
  • 2 fresh green chili (seeded and chopped) (adjust according to preference)
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon oil
  • salt to taste

Outer Cover of Patty:

  • 2 cups potatoes or aloo (mashed)
  • 1 teaspoon garam masala powder
  • ½ red pepper
  • 2 tablespoons lemon or lime juice
  • salt to taste


Outer cover for the Patty:

Add garam masala, red pepper, lemon juice and salt to mashed potatoes. Knead the mixture thoroughly.


  • Divide potatoes mixture into 24 equal balls.
  • Flatten each ball in the greased palm and put one tablespoon of filling on the flattened ball. Close it with another the potato ball and flatten it to patty.
  • Repeat for each patty.
  • Heat a tawa or frying pan and grease it with oil.
  • Put patties in the pan and heat over medium heat until light brown. Turn over (with a flat spatula) and heat on the other side.

My Version (made it with what I had):

First of all, WHO ON GOD’S GREEN EARTH CAN KNEAD MASHED POTATOES?  I demand to know.  I want to meet them and watch them do this magical action I keep reading about in recipes.  Mashed potatoes are STICKY.  You will be wearing mashed potato gloves if you try to knead this.


  • 2 green onions, chopped from root to tip
  • 1/4 cup diced red bell pepper
  • 1/2 cup frozen peas
  • 3 tablespoons diced parsley
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon oil
  • 1/2 teaspoon black lava salt


  • 2 cups mashed potatoes  (about 3 med/big potatoes)
  • 1 teaspoon garam masala powder
  • ½ teaspoon chili sauce
  • 2 tablespoons lemon
  • 1/2 teaspoon sea salt


Outer cover for the Patty:

Put all ingredients into Kitchen Aid mixer and beat until smooth.


  • Divide potato mixture into balls.  Sort of.  I ended up with mashed potato gloves (see above).
  • Really Important Tip: rub your hands down with olive oil before making each patty.
  • Flatten each ball and put one tablespoon of filling on the flattened ball. Close it with another the potato ball and flatten it to patty.  Or try to.  Give it your best.  Who cares if it all comes flying out?
  • Repeat for each patty.
  • Heat a frying pan and grease it with oil.
  • Wish with all your might that you had a LEVEL STOVE TOP so your oil would stop spilling off one side.
  • Put patties in the pan and heat over medium heat until light brown. Turn over (with a flat spatula) and heat on the other side.

Next time:

  • Heat oven to 400F
  • Grease a cookie sheet and place patties on it
  • Lightly brush oil on top of patties
  • Bake until golden brown, turn over, bake until other side is golden brown

For the record: I ate them all in one sitting.