Tag Archives: potatoes

Red Potato, Leek & Corn Chowder



3 c. diced red potatoes (do not peel)

1 stick butter

1 large onion, minced

2 cloves garlic, minced

1 leek (white part only) sliced

3 scallions, white and green parts, chopped

1/2 t. dry mustard

1/4 t. cayenne pepper

1 t. ground thyme

3 stalks celery, diced

4 cups fresh or frozen whole kernel corn

4 T. flour

4 cups (1 quart) half and half

¼ c. chopped parsley

2 t. honey

¼ t. black pepper

¼ t. salt

¼ t. nutmeg

1 bay leaf

2 cups vegetable stock


Parboil potatoes in water for 7-8 minutes until they can be pierced with a fork. Drain and reserve. In a large saucepan, melt 1/2 stick of butter and sauté onions, garlic, leeks, and scallions in remaining 10-15 minutes over medium heat until they are transparent. Season with mustard, cayenne, and thyme. Raise the heat and add celery and corn. Saute for 3-4 more minutes. Add vegetable stock and cook until heated through. Cover and remove from heat.

To make white sauce, in a heavy saucepan, melt the remaining ½ stick butter. Add flour and a pinch of salt. Whisk over low flame for 5 minutes until it is well-blended and forms a paste. Slowly add half and half, stirring constantly for 10 minutes or until thickened.  Stir in parsley, honey, bay leaf, pepper and nutmeg. Add white sauce and potatoes to onion mixture and reheat, if necessary over medium low heat. Adjust seasoning. Makes 3 quarts.

Salad Nicoise

Salad Nicoise



6 medium tomatoes sliced

1 ½ c. green beans, blanched

6 hard-boiled eggs, peeled and quartered

18 marinated artichoke hearts

12 large romaine lettuce leaves, washed

½ head chicory (or assorted salad greens)

1 ½ c. new potatoes, boiled, quartered and chilled

Three 4 oz. ahi tuna steaks or one 12 oz can tuna, packed in olive oil

½ c. Nicoise olives

2 T. extra virgin olive oil (for searing)


¼ c. red wine vinegar

1 ½ c. extra virgin olive oil

Salt & Pepper to taste



In a skillet over medium high heat, sear tuna steaks for 2 minutes on each side in olive oil. Remove from heat and slice each tuna steak into 1/4 inch slices. Line each cold plate with two romaine lettuce leaves and chicory, and then arrange the remaining ingredients on the lettuce. Overlap the tuna slices down the center of the plate and arrange the other vegetables on either side, using contrasting shapes, colors and textures to create an attractive presentation. (If you are using canned tuna – drain and divide tuna chunks among the plates.) Combine ingredients for dressing in small bowl and whisk until well-blended. Pour approximately ¼ c. of dressing over each salad. Serves 6.



Week 15: Root Vegetables


Root vegetables generally refer to any part of a root that is used for food and can include tubers, corms, bulbs and rhizomes – basically any part of the plant that grows below ground.  Root vegetables lend themselves well to cold storage and are generally served during the winter months. Most common root vegetables are carrots, turnips, beets, onions, parsnips, rutabaga, potatoes, and sweet potatoes but also include garlic, celery root, and ginger root,


Historically carrots were grown for their seeds and leaves, although the taproot is the portion that we eat today. Carrots are usually orange, though purple, red, white, and yellow varieties exist. The modern carrot originated in Afghanistan about 1100 years ago.  Carrots contain no starch, are rich in Vitamin A, antioxidants and minerals.



The most common turnip, which is also a taproot,  is mostly white-skinned where it is grown underground and reddish or purplish where it is exposed to sunlight. The interior flesh is entirely white.  Turnip “greens” or leaves are also eaten. At one time, lanterns made from hollowed-out turnips were used for Halloween and in Nordic countries, the turnip was a staple before potatoes were introduced. Turnips are high in Vitamin C.



golden beets 

The beet is another taproot that is eaten, as are the beet greens. Beets are generally red although yellow varieties are also popular.  In Eastern Europe beet soup, known as borscht, is common. Beets are antioxidant, anti-inflammatory, and aid in detoxification. They help protect against heart disease, birth defects and certain cancers, especially colon cancer.



The onion bulb is cultivated as a vegetable, although it is generally used as a meat or vegetable accompaniment and rarely served alone. They are very pungent when cut and contain compounds that irritate the eyes. Onions come in white, yellow and red varieties.  In the Middle Ages, onions were thought to be such important vegetables that they were given as gifts and used to pay rent. Gladiators were rubbed down with onions to firm their muscles, and at one time onions were considered a remedy for hair loss and snakebites. Onions have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties




The parsnip is a cream-colored taproot that was once used as a sweetener before cane sugar was introduced to Europe. The sap of the parsnip plant is toxic and can cause chemical burns on skin. Parsnips are rich in vitamins and minerals, especially potassium. They have anti-inflammatory, antioxidant, anticancer and anti-fungal properties.


The rutabaga is a cross between a cabbage and a turnip, and is thought to have originated in Scandinavia or Russia.  The roots and top are both edible and are also used as fodder for livestock. In the US, rutabaga is mostly eaten as part of stews and casseroled, served mashed with carrots, or baked in a pastry.  They are often part of a New England boiled dinner. Rutabagas are high in antioxidants, has anti-cancer properties, is high in Vitamin C and forms both collagen and the thyroid hormone thyroxine, which protect cells against damage, encourage wounds to heal, fight infections, and promote healthy bones, teeth, gums, and blood vessels.


The potato is an edible tuber introduced to North America from the Andes in the 1600s. Potatoes are the fourth largest food crop and there are over 5,000 varieties worldwide. They are best known for their carbohydrate or starch content which provides fiber and bulk. Potatoes provide protection against colon cancer, improve glucose tolerance and insulin sensitivity, lower plasma cholesterol and triglycerides, increases satiety, and possibly even reduces fat storage

Sweet Potatoes

The sweet potato is not related to the regular potato. It is an edible tuberous root with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh,  They originate from South America where remains of the sweet potato have been found that date to 8,000 BC. Sweet potatoes are rich in carbohydrates, Vitamin A, Vitamin C and potassium.






Potato Dumplings with Bacon, Fava Beans and Pearl Onions


Gnocchi (See previous recipe)

2 ounces pancetta or bacon, chopped

1 10-oz pkg. pearl onions, fresh or frozen

1 t. sugar

1 c. chicken broth

1 c. peeled fava beans or frozen baby lima beans

2 t. cornstarch

1/4 c. sweet Marsala wine

1 t. minced fresh marjoram


Saute pancetta in heavy skillet over medium heat until crisp.  Using slotted spoon, transfer to paper towels to drain.  Reduce heat to low, add onions, sprinkle with sugar and sauté

until brown and tender, about 25 minutes.  Transfer onions to bowl.  Add broth, beans and cornstarch to skillet.  Simmer until beans are tender, about 5 minutes.  Using slotted spoon, transfer beans to onions in bowl.  Cook liquid until slightly thickened, about 10 minutes.  Add 1/4 c. Marsala and marjoram; return onions and beans to liquid.  Serve over gnocchi.


Gnocchi (Potato Dumplings)


2 lbs. potatoes, cooked and put through ricer

1 1/2 c. flour

1 1/2 oz. parmigiano, grated

1/2 c. potato flour (pure di patate scelte granulare)

4 egg yolks

Salt white pepper


Put potatoes in center of counter.  Pour flour on top (potato flour keeps gnocchi from being tough).  Make well.  Add egg yolks, salt and pepper.  Wearing disposable gloves, mush together incorporating flour to make dough.  Sprinkle 2-3 times with additional potato flour.  Knead until smooth.  Form into a ball.  Using a bench scraper or knife, portion out a section and roll into a long 1/2 inch roll.  Cut gnocchi into little “pillows” about 1/2 inch square using the bench scraper or knife.  Toss with semolina flour or potato flour so they don’t stick together.  Spread on cookie sheet and freeze .  Store in Ziploc bags until ready for use.  To prepare for serving:  Boil in salted water for 3-5 minutes until they float.

Seafood Chowder


4   lobster tails or 2 live lobsters, steamed

1 1/2 pounds shrimp, steamed, peeled and deveined

1 pound white fish fillets or imitation crabmeat, cut into 2-inch pieces

2 cans chopped clams, drained

2 medium potatoes, peeled and diced

1 medium onion, diced

½ c. chopped celery

2 c. frozen corn

2 c heavy cream

½ t. tarragon

1 t. salt

¼ t. pepper


First, prepare seafood as directed.  Remove lobster meat from shells and cut into 2-inch pieces. In large sauce pan, combine potatoes, onion, celery, salt and ½ c. water.  Cover and cook 15 minutes or until tender.  Stir in corn, cream, tarragon, salt, and pepper.  Add seafood and heat through.  Serves 4-6.