Eno River Farmers Market » potatoes

Recipe: Vichyssoise (Cold Potato Leek Soup)

enoriver — Tue, 08 Jun 2010 10:14:41 +0000

Ingredients

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
1 cup thinly sliced potatoes
2 1/2 cups chicken stock
salt and pepper
1 cup heavy cream

Directions

Over medium-low heat, saute the leeks and the onion in the butter until soft and translucent. Do not let them brown. Add potatoes and stock to the saucepan. Add salt and pepper. Bring to a simmer, very gently for 30 minutes. Puree in a blender until very smooth. Cool. Stir in the cream before serving.

Recipe: Smashed Red Potatoes

enoriver — Wed, 26 May 2010 10:15:23 +0000

Ingredients:

2 pounds small red potatoes, cut into chunks
2 cloves garlic, peeled, sliced or pressed
1 teaspoon salt
2 tablespoons butter
1/4 to 1/2 cup half-and-half or cream
Salt and pepper

Directions:

Boil water and salt in a large pot. Add potatoes and cook until tender, about 20 minutes. Remove from heat, drain well, and return to the pot. Add the butter, cream and garlic, and mash coarsely. Add salt and pepper to taste.

Recipe: Potato Latkes

enoriver — Wed, 26 May 2010 10:07:48 +0000

Ingredients

1 pound potatoes
1 large egg, lightly beaten
2 tablespoons flour
1/2 teaspoon salt
1/2 to 3/4 cup vegetable oil
1/2 cup finely chopped onion (optional)

Directions

In a food processor or by hand, coarsely grate the potatoes. In a large bowl, mix the potatoes with the egg, flour and salt. Heat the oil in a large pan until hot. Spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cook until undersides are browned. Flip and cook until brown on both sides. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Serve with sour cream and applesauce.

Recipe: Roasted New Potatoes

enoriver — Wed, 26 May 2010 09:57:25 +0000

Ingredients

1 pound fingerling or other small potatoes
fresh herbs such as rosemary, thyme or sage
2 T olive oil
salt

Directions:

Strip the leaves off of the stems of the fresh herbs and chop them coarsely. Drizzle the potatoes with the olive oil, then toss to coat. Sprinkle with salt and herbs and toss again. Spread the potatoes in a single layer on a roasting pan. Roast, stirring once or twice to prevent burning, until a fork pokes easily into one of the largest potatoes, approximately 25 minutes.

Recipe: Red Beet Borscht

enoriver — Mon, 25 Jan 2010 18:26:55 +0000

Ingredients

1 pound of pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium potatoes, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
6 ounces tomato paste
3/4 cup water
1 small head cabbage, shredded
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon brown sugar or honey
sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Directions

Remove the sausage from the casing and add it to a skillet over medium-high heat. Brown while chopping and stirring. Remove from the heat and set aside. Fill a large pot with water about 2 quarts, and bring to a boil. Add the sausage and the beets. After 10 minutes, add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage. Heat the oil in a skillet over medium heat. Add the onion, and cook until translucent. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the garlic and cook for one more minute. Season with salt, pepper and sugar. Garnish with sour cream and fresh parsley or cilantro.

Recipe: Portuguese Kale Soup

enoriver — Mon, 09 Nov 2009 17:44:56 +0000

Ingredients

1-2 lbs kale, stems removed and chopped or torn into pieces
1 large onion, diced
3 potatoes, peeled and chopped
2 lbs chorizo or linguica, sliced
8 cups chicken or pork broth
1/4 cup Olive Oil
6 cloves garlic, peeled and crushed
1 can Cannelloni or other large white beans
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded
1/3 teaspoon paprika
salt and black pepper to taste

Directions

On medium heat, heat the oil and saute the onion and garlic until translucent. Add the sausage and brown (does not need to cook through.) Add the broth and bring to a simmer. Add the potatoes, kale, and spices. Simmer for 30 minutes.