Posts Tagged potato

Summer Corn and Vegetable Chowder

I hate to break it to all you pumpkin-loving peoples, but summer isn’t over yet.

I know that it is September, and signs of fall are all around us: school is back in session, leaves are starting to turn, and pumpkin spice lattes are back. (I think? I don’t actually drink them as I think they taste like crap.)

Let me remind you all that it is still technically summer. Fall begins on September 22nd, and until that day comes I plan on enjoying every last drop of summer. I want to laze in the sun and drink a Stiegl Radler. I want to BBQ and eat all of my meals outdoors. I want to eat cherry tomatoes like candy, straight off the vine.

Corn Stock | Rosemarried

Homemade corn stock.

This soup walks the fine line between summer and fall. It is warm and cozy, which is perfect for chilly September nights. But, the soup is made from a mix of ripe summer vegetables, so at the same time the soup is bright and vibrant.

Really, it’s quite perfect for this time of year.

Summer Corn Chowder | Rosemarried

Summer Corn and Vegetable Chowder

Serving Size: Serves 4-6

Ingredients

  • FOR THE CORN STOCK:
  • 6 raw corn cobs (white or yellow), kernels cut off
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 red chili pepper
  • 1-2 cloves garlic, smashed
  • Salt, to taste
  • FOR THE CHOWDER:
  • 1 small zucchini
  • 1 small yellow summer squash
  • 1 red bell pepper
  • 3 red potatoes, skin on
  • 1 small white or yellow onion, peeled
  • 3 sprigs fresh thyme
  • 4 cups corn stock (or chicken/vegetable stock)
  • 1.5 cups fresh corn kernels (I used a mix of white & yellow corn)
  • 1 cup cream
  • Salt & pepper, to taste
  • Minced green onions (for garnish)

Instructions

  1. Make the corn stock (can be done ahead of time): Place corn cobs, bay leaves, 4 thyme sprigs, peppercorns, and red chili in a stock pot. Fill the pot with water, enough to cover the corn cobs (about 2 quarts). Bring to a boil, then reduce heat and allow the stock to simmer for at least 1 hour. Strain and store in the fridge until use.
  2. To make the soup, first dice the onion. In a dutch oven or large soup pot, head 1 tablespoon of olive oil over medium heat. Cook the onion for 4-5 minutes, until soft. Meanwhile, wash and trim the zucchini, squash, bell pepper, and potatoes. Dice all the vegetables into very small cubes. Add the squash and bell pepper to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the corn stock and add the diced potatoes and thyme sprigs. Simmer for 20-30 minutes, or until the potatoes are fork tender. Add in the corn kernels, cream, and season with salt and pepper. Simmer for another 5-10 minutes. Taste, and adjust seasonings as needed. Serve warm and garnish with minced green onions or chives.

Notes

Adapted from Simple Bites.

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Roasted Potates with Peas, Pesto, and Chives

It is precisely this time of year that I find myself in a pesto rut. It’s just that there are so many wonderful green things that exist in the world right now: basil, chives, spring onions, kale, arugula, spinach, nettles, and more. And my absolute favorite thing to do with spring greens is to make pesto. (Please see examples: A, B, and C)

But it’s easy to get into a pesto rut, to make the same pesto-ish dish over and over again. My typical pesto meal usually looks a little something like this: I boil some pasta. I toss pasta with fresh pesto. I eat said pesto pasta. If I’m feeling particularly creative, I’ll throw in some asparagus or sun dried tomatoes.

Don’t get me wrong, pesto pasta is delicious. It’s just not particularly exciting.

Last week, however, I had an inspired idea. I decided to roast some baby potatoes and afterwards, I tossed the warm potatoes with basil almond pesto, peas, mint, and chives. This dish, though somewhat humble and unassuming, was a breath of fresh air. It was exactly what I needed to get me out of my pesto rut. It was hearty and rustic, and a little bit unexpected.

Potatoes and pesto. Who knew it was a match made in heaven?

Roasted Potates with Peas, Pesto, and Chives

Ingredients

  • 1 pound baby yellow or white potatoes
  • 1/2 cup (shelled) peas, fresh or frozen
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh mint
  • 1/2 cup of pesto (Any pesto will do, just use your favorite pesto recipe!)
  • Olive oil
  • Salt & pepper, to taste
  • Lemon juice

Instructions

  1. Preheat oven to 405 degrees F.
  2. Wash the potatoes and pat dry. Slice potatoes in half, and toss with olive oil, salt, and pepper to coat. Arrange potatoes in a single layer on a baking sheet. (I like to ensure that some of the potatoes lay flat side up, and some flat side down, to ensure a varied level of textures and browned edges.)
  3. Roast the potatoes for 15-20 minutes, or until potatoes are fork tender and starting to brown along the edges. Remove from the oven and allow to cool slightly.
  4. If using frozen peas, remove the peas from the freezer and run under warm water until they are thawed. Gently pat dry and set aside. If using fresh peas, steam the peas for 3-5 minutes or until they are tender, but not mushy.
  5. Place the roasted potatoes into a large bowl. Toss with pesto, peas, chives, and mint. Taste, and add salt & pepper if necessary. Squeeze a bit of fresh lemon juice over the potatoes prior to serving. Serve warm (but the leftovers are delicious when eaten cold!).
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Potato and Kale Soup with Rosemary and Tomatoes

And just like that, it happened: summer turned into fall. The days are dreary and cold, and all I want to do is snuggle on the couch with fuzzy blankets and drink coffee and read books, etc. I want to hibernate.

In celebration of the season, I made a giant pot of potato and kale soup this week. I don’t generally eat soup during the summer months (it’s a weird rule I have), so I was really excited to make soup for the first time this season. I wasn’t disappointed. This soup is simple and rustic, the perfect soup to ring in the changing of seasons.

It’s been a strangely busy week, so I’m going to keep it short and sweet.

POTATO & KALE SOUP WITH ROSEMARY AND TOMATOES
Adapted from Nicole Franzen

Ingredients:
5-6 small red potatoes, cut into 1/2″ cubes
1 bunch of kale, roughly chopped
1 small fennel bulb, diced
1 yellow onion, diced
3 cloves of garlic, minced
1-2 carrots, diced
1 container chicken or vegetable stock
1/2 cup red wine
1 can fire roasted tomatoes
3 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 teaspoon red chili flakes
Salt & pepper

Optional ingredients:
Parmesan, for garnish
Croutons, for garnish

Method:

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and cook for 2-3 minutes. Add in the garlic, fennel, and carrots. Cook until the onion is translucent, about 5-7 minutes. Deglaze the pan with some of the red wine (about 1/4 cup) and add in rosemary and thyme sprigs. Allow the vegetables to cook in the red wine until the liquid has reduced. Add in the rest of the wine, all of the stock, potatoes, and the fire roasted tomatoes. Season with salt, pepper, and red chili flakes.

Allow the soup to come to a boil, and then reduce to a gentle simmer. Let the soup simmer until the potatoes are fork tender, at least 30 minutes. The longer you allow the soup to cook, the better it will taste! (Note: you may need to add in a bit of water, as the potatoes will soak up a lot of the liquid.)

Shortly before you’re ready to eat the soup (10-15 minutes), remove the rosemary and thyme sprigs and add in the chopped kale. (I like the kale to retain some of it’s flavor and vibrancy, so I like to add it in at the end. It cooks very quickly.)

Once the kale is cooked (10 minutes, give or take), remove the soup from the heat. Serve while warm, and garnish with croutons and freshly grated parmesan cheese.

Curried Potato Salad

I’ll be honest, I wasn’t planning on posting this recipe.

(I’m not sure what my problem was, since this potato salad is really damn delicious.)

It’s just that potato salad is a funny thing. It’s not a particularly sexy dish, it’s a bit kitschy and old fashioned, and it certainly doesn’t look good in photographs. But good grief, it sure tastes great. But it doesn’t matter how Stepford-wife I feel when I show up to a BBQ with a bowl full of potato salad, it always gets eaten. Every last bite.

My girlfriends all implored me to post this recipe on the blog, despite the fact that it photographs like an ugly, yellow bowl of mush. (It doesn’t taste like an ugly bowl of mush, I promise.) I’ve always loved the combination of curry and potatoes, and it works just as well in this context. This potato salad somehow still tastes like the one you remember from your childhood, but with more adult flavors: curry, cilantro, and cumin.

Since Memorial Day is right around the corner, it does seem like an appropriate time to post a recipe for the ultimate BBQ side dish. Funny enough, I’m actually making this potato salad for my family’s Memorial Day BBQ, which means I’ll make this recipe 3 times in one week. Thankfully, I happen to really like this salad. And I kind of can’t wait to eat it again.

If you’re looking for something to eat alongside a giant bowl of potato salad on Memorial Day, check out my “What to Eat: Grill Edition” over at Plate & Pitchfork’s blog. I posted a little bit of everything – grilled kebabs, pizzas, veggies, meats, and more!

Happy Memorial Day weekend, everyone!

CURRIED POTATO SALAD

Ingredients:
6-10 small Yukon Gold potatoes (or other small waxy potato), cut into 1″ or 2″ cubes (skins left on)
1/4 cup Greek Yogurt
1.5 Tablespoons mayo (I used Kewpie mayo)
1 teaspoon red wine vinegar
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt & pepper to taste
2-3 stalks celery, diced
1 small shallot, finely diced
2 tablespoons minced fresh cilantro

Method:
Bring a medium-large pot of water to a boil. Carefully add the cubed potatoes to the water and allow to simmer for 15-20 minutes, or until the potatoes are soft and cooked all the way through. (I test them with a fork or knife tip after 15 minutes).

Once the potatoes are cooked, drain the hot water using a colander or strainer. Rinse the potatoes with cold water and set aside to continue cooling. (Optional: I like to sprinkle a bit of red wine vinegar over the potatoes at this time, as it absorbs into the potatoes and gives them an extra tang.)

In a small bowl, mix together the yogurt, mayo, red wine vinegar, curry powder, coriander, cumin, and salt and pepper. Taste, and adjust seasonings to your liking. Set aside.

Once the potatoes have cooled to room temperature, gently toss them with the diced shallots and celery. Gently stir in the yogurt mixture, to coat. Once the potatoes are coated in the yogurt mixture, gently stir in the chopped cilantro. Chill in the refrigerator for at least a half an hour before serving. Just prior to serving, garnish with more fresh cilantro and a dash of curry powder.