Celeriac, Carrot and Yoghurt Smoothness with Salt-Crusted Potatoes


I thought this would combine well with the salad theme for a simple but yummy veggie meal. In this recipe, potatoes are topped with a smooth veggie yogurt cream sauce for a healthy delicious treat. It calls for large baking potatoes, but you could roast potatoes, or make mashed potatoes or use any kind of potato you want and they would be delicious with this topping. From the website www.luculliandelights.com.

6 oz celeriac peeled
3 oz carrots, peeled
1/2 cup creamy natural yoghurt
1/2 cup fresh cream
1 abundant tsp parsley, finely chopped
5-6 potatoes, big ones good baking and all about the same size
salt
extra-virgin olive oil

Clean but do not peel the potatoes. Boil them until half-cooked, about 10-15 minutes depending on the size.

Drain the potatoes before brushing them with olive oil and then roll them in salt. Put them in a oven-proof form and bake in a pre-heated oven 400°F for about 20 minutes.

While the potatoes are in the oven, dice the vegetables and steam until soft.
Blend until smooth with a hand blender or mixer and let it cool down a bit before adding yoghurt, cream and parsley to it, mix well and check salt.

Cut the baked potatoes open and top with the cream. Serve warm or cold.

Fluffy Gilfeather Turnip Souffle


This recipe comes from the Gilfeather Turnip Cookbook published by the Friends of the Wardsboro Library.

2 tablespoons butter
1 tablespoon onion, chopped
3 cups Gilfeather turnips, cooked and mashed
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
pinch of cayenne pepper
2 egg yolks, beaten
2 egg whites, stiffly beaten

Preheat oven to 400 degrees F. Melt butter in a large pan. Add onion and sauté until a delicate brown. Add turnips, salt, sugar, pepper, and cayenne pepper. Mix well. Add the beaten egg yolks. Fold in the stiffly beaten egg whites. Put in greased baking dish or soufflé dish. Bake for 20 to 25 minutes or until solid in middle.

Potato Gratin with Goat Cheese and Garlic


OK, so not exactly a low calorie dish, but this one from Bon Appetit/February 2001 was top rated by over 150 cooks. Many suggested 4-8 cloves of garlic and adding even more goat cheese. Pair it with a lightly dressed salad and enjoy!

1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (about 5 oz)
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds potatoes, peeled, thinly sliced


Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

Layered Mashed Potatoes and Mushroom Casserole


Layers of sauteed braising greens and mushroom duxelle are sandwiched between layers of mashed potatoes. Yum.
12 servings, about 3/4 cup each | Active Time: 1 hour 20 minutes | Total Time: 2 hours

Ingredients
1.25 pounds potatoes,
8 oz cremini or white mushrooms, halved
1/2 tablespoon butter
1/4 cup nonfat buttermilk
1 large egg plus 1 large egg white, beaten
1/2 teaspoons salt, divided
1/2 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cloves garlic, finely chopped
1/4 lb braising greens, thawed
1/3 cup mushroom broth or reduced-sodium beef broth
2/3 tablespoons all-purpose flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh rosemary
1/3 cup freshly grated Parmesan cheese, divided

Preparation

Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and 1/4 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add braising greens and continue to cook, stirring to blend and heat through. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
Bake until hot throughout and the top is golden brown, about 35 minutes.

Curried Potato Salad



baby potatoes
1 tablespoon cumin seed
2 cloves garlic, minced
1/4 cup finely chopped onion
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 cup chicken or vegetable broth

Cut potatoes into 1/2 inch cubes. In a large pan, sauté the cumin seeds in the sunflower oil for 2 minutes, or until golden. Add the minced garlic and onion and cook until soft. Add the potatoes, chicken broth, and the spices and cook on medium low heat, stirring occasionally. Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking, until potatoes are tender. Cook 2-3 minutes more, until the outsides of the potatoes are slightly crispy and golden brown.

Mushroom Casserole


I pulled this recipe from our blog. It's one Nancy Baron posted a while back and it might come in handy this week for any of you seeking a richer dish. Looks mighty tasty. Adapted from 101cookbooks.com. Serves 8.

2-3 TB olive oil or bacon fat
1/2 pound (8 ounces) mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
2 tablespoons dry sherry
3 cups cooked barley (from about 1 cup dry), room temperature
1/2 tsp crumbled dried thyme
2 large eggs
1 cup cottage cheese
1/2 cup plain yogurt or sour cream
1/2 teaspoon sea salt
1 cup freshly grated hard Vermont cheese or Parmesan cheese

Preheat oven to 350F degrees. Rub a medium-large baking dish (somewhat smaller than a 9x13) with a bit of olive oil or butter and set aside.

Heat oil/fat in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt to taste and saute. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute. Add sherry and cook, stirring constantly until all the liquid has evaporated. Remove from heat. Add the thyme and the barley to the skillet and stir until combined.

In a large bowl whisk together the eggs, cottage cheese, yogurt/sour cream, and salt.

Add the barley mixture to the cottage cheese mixture, and stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the remaining cheese and enjoy.

Mixed Grains Pilaf


This one from the archives was supplied to us by Good Eats members a while back. You can cook the mixed cracked grains as you would rice or barley (as done here) for some very interesting and healthy dishes. This one would be great with some chopped mustard greens and scallions baked in, with rounds of the Baked Goat Cheese on the side.

1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 TB (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)

Saute grains in 4 TB butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 TB butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.

Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve

Baked Goat Cheese


From David Lebowitz website...This isn't a strict recipe, but a technique. I use sourdough (levain) bread crumbs made from stale bread but you can certainly use what's available where you are, as long as they're from a sturdy loaf. If you buy breadcrumbs that are already toasted, simply mix them with the seasoning ingredients and skip the toasting in the oven.

Leftover breadcrumbs can be stored in the freezer, or strewn over whole-wheat pasta tossed with greens cooked with garlic and red chile flakes.

Cut your goat cheese into disks about 3/4-inch (2cm) thick. Marinate the disks in olive oil, which can be done up to two days in advance. If done in advance, I like to add some herbs, such as fresh rosemary and thyme, as well as some black pepper, and let them rest in the refrigerator.

Preheat the oven to 375F (180C).

Mix together fresh bread crumbs (for four servings, about 1/2 cup, 60g) with a generous pinch of sea salt, and just enough olive oil to moisten the crumbs, about 1 to 2 teaspoons.

Spread the crumbs on a baking sheet and cook the crumbs until golden brown and crispy, 5 to 10 minutes, stirring a few times during baking. Once toasted, let cool and mix in 1/2 teaspoon chopped fresh thyme or 1 teaspoon chopped parsley.

Brush the goat cheese rounds with olive oil. (Unless they've been marinated. In which case, pluck them from the oil and let the excess drip off briefly.) Dredge the goat cheese in the toasted breadcrumb mixture until they're completely coated and bake on a cookie sheet or in a gratin dish, either non-stick or lightly-greased, for 5 to 8 minutes, or until warmed through and soft when you press gently in the center.

Remove from oven and use a spatula to lift the goat cheese rounds from the pan.

Serve with a green salad, and thin slices of toasted levain (sourdough) bread, a favorite crisp bread, or crackers. This also makes a great appetizer.

Turnip Hash



6 Tbsp. olive oil
1 onion, small dice
1 lb. turnips, small dice
2 cups hot chicken stock
2 Tbsp, unsalted butter
.5 cup reggiano cheese
.5 cup parsley, rough chop
Salt and pepper, to taste

Warm the chicken stock in a sauce pan over medium-low heat.
Heat the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.

Basil Smashed Norland Potatoes


The recipe was supplied by Vt Butter and Cheese. Serves 8.

2 lbs, Red Norland potatoes, washed and cut in half
I bunch basil
1 cup heavy cream
1/4 cup olive oil
1/2 sour cream
salt & pepper, to taste

Rinse cut potatoes well and place in a pot with salted water. Bring to boil and when potatoes are knife tender, drain and let dry out a bit. While the potatoes are boiling, heat cream and olive oil in small sauce pan. Add basil and remove from heat.

Return potatoes to pot and mash with potato masher or a large whisk. They are supposed to be chunky so don’t worry about getting every last bit smooth. Add cream mixture and fold in. Dependent on how creamy you like your potatoes, add the sour cream in bits until it is the consistency you like, Correct seasoning.

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