{3 notes}
Creamy Leek and Potato Soup Ingredients 3 tbsp vegetable oil 3 leeks, (white and green parts only), thinly sliced (about 12 oz/375 g) 1 celery rib, diced1 carrot, diced 1/2 tsp salt 1/4 tsp dried thyme 1/4 tsp white pepper or black pepper 3 Yukon Gold potatoes, (2 lb/1 kg) peeled and chopped 4 cups chicken broth or vegetable stock  2 cups Pumpernickel Croutons 1/2 cup crumbled blue cheese 1/4 cup minced fresh parsley Preparation In Dutch oven, heat oil over medium-high heat; sautee leeks, celery, carrot, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes. Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly. In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley. Creamy Leek and Potato Soup (via Creamy Leek and Potato Soup recipe - Canadian Living)

Creamy Leek and Potato Soup

Ingredients

  • 3 tbsp vegetable oil
  • 3 leeks, (white and green parts only), thinly sliced (about 12 oz/375 g)
  • 1 celery rib, diced1 carrot, diced
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp white pepper or black pepper
  • 3 Yukon Gold potatoes, (2 lb/1 kg) peeled and chopped
  • 4 cups chicken broth or vegetable stock 
  • 2 cups Pumpernickel Croutons
  • 1/2 cup crumbled blue cheese
  • 1/4 cup minced fresh parsley

Preparation

In Dutch oven, heat oil over medium-high heat; sautee leeks, celery, carrot, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes.

Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly.

In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley.

Creamy Leek and Potato Soup (via Creamy Leek and Potato Soup recipe - Canadian Living)

{24 notes}

astationaryjew:

Samosas!  The filling is on the left, and the finished product is on the right.  I am not very good at shaping them, but they taste the same no matter how they look, and Joe is excellent at frying them, so.

Here is my translation of the recipe my Hindi professor gave me, plus a whole bunch of personal notes.

The first note is that every single measurement in this recipe is up for discussion, since I never saw my Hindi professor measure anything at all.  He was a great cook, so maybe that is the way to go.

FOR THE FILLING

1.  Peel and boil 2 lbs of potatoes.
2.  Mash the potatoes.
3.  Heat ½ cup of vegetable oil in another pan.
4.  Add 1 tsp cumin, 1 tsp mustard seeds, 2 tsp coriander seeds.
5.  Put in 2 onions and 10 (!) garlic cloves. [I used 5 smallish cloves because 10 is too intense for me.]
6.  Add 5 cloves (regular type).  [I guess ideally these would get taken out of the filling later, since they are not very pleasant to bite into, but I forgot about them, oops!]
7.  After 5 min, add 4 tsp of red chili powder, 3 tsp ground coriander, 1 tsp turmeric.  [My prof’s other comment on the turmeric was that you should put turmeric in “until it looks yellow,” which is maybe not the most helpful of measurements, but if you love turmeric, go wild, I guess.  Also, I did not have chili powder on hand so I used cayenne, which is different and often hotter, so I only did 1 tsp.  I don’t know if I would have put 4 tsp of red chili powder in even if I had had it around, because I had guests coming over and I didn’t want them to hate me forever, but obviously this is a matter of personal taste.]
8.  After some time, add in the mashed potatoes.
9.  Add ½ cup chopped cilantro leaves.
10.  Add 3 tsp amchoor (mango powder).  [You can find amchoor at Indian groceries, but usually I am too lazy for that and just substitute the same amount of lemon juice, because amchoor’s main characteristic is sourness.]
11. Your filling is done!  [The original recipe doesn’t call for salt, but salt is tasty, so add some if you’re into that.]

FOR THE DOUGH

3 cups all-purpose flour
1 tsp salt
2 tsp kalonji [my prof translated it “black cumin” but it has all kinds of names in English—anyway we don’t keep this around but it’s kind of pretty to put something in the dough, so we used normal cumin]
¼ cup shortening
and enough water to hold it together as a dough

Just, you know, mix this together until it looks like dough.  You can be hard on it.  It’s not some touchy pastry dough.

ASSEMBLY

OK, I am not great at this part, so you will sort of have to find your own way here.  You need to roll the dough flat and eventually end up with it cut into semi-circles.  Mine were bigger than my hands, but you don’t know how big my hands are, so you’re just gonna have to wing it.

Once you’ve got semi-circles, put some filling on one half and fold the other half on top of it, then pinch the sides together.  It will be sort of triangular if you did it right.  If not, it’ll still taste fine, I promise.  If your dough is not cooperating, you can use a little water to make the sides hold together.  My prof’s method of assembly involved rolling the dough into a cone-shape and then putting the filling in, but that is way too advanced for me.

FRYING/BAKING

My prof’s original recipe is all health-conscious or whatever, and he suggested putting them on a cookie sheet at baking them at 400ºF for 12-15 minutes, which is easy and doesn’t require much clean-up.  But they will taste way better if you fry them, obviously.

So, heat up an inch or two of vegetable oil and then you just have to keep an eye on them to make sure they get golden-brown and crispy.

This recipe made about 25 samosas for us. That will vary depending on how big you make them, but just be aware that it makes a lot of food.

{334 notes}
Roasted Domino Potatoes Ingredients 6 tablespoons unsalted butter, melted, divided 3 1/2 pounds Idaho potatoes (4-6 large) 24 (about) fresh or dried bay leaves Kosher salt and fleur de sel Preparation Preheat oven to 425°. Brush a 13x9x2” baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8” slices, keeping slices in stacks as best you can. Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 Tbsp. butter. Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel. (via Roasted Domino Potatoes: Recipe : bonappetit.com)

Roasted Domino Potatoes

Ingredients

  • 6 tablespoons unsalted butter, melted, divided
  • 3 1/2 pounds Idaho potatoes (4-6 large)
  • 24 (about) fresh or dried bay leaves
  • Kosher salt and fleur de sel

Preparation

Preheat oven to 425°. Brush a 13x9x2” baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8” slices, keeping slices in stacks as best you can.

Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 Tbsp. butter.

Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.

(via Roasted Domino Potatoes: Recipe : bonappetit.com)

{Notes}
simplerecipes: Angry Potatoes 2 lb. fingerling potatoes 4 tbsp. olive oil 1 pint grape tomatoes 1 tbsp. smoked paprika (medium) 1 tsp. sherry vinegar 1/4 tsp. cayenne pepper 1 – 2 tsp. salt (to taste) Preheat the oven to 375°. Cut the potatoes into rough 1-inch pieces. Toss the potatoes with 1 tbsp. olive oil and place on a cookie sheet in one layer. If the cookie sheet is large enough, place the tomatoes on the same sheet, otherwise, put them on their own cookie sheet or in a small oven-safe dish. Bake the tomatoes and potatoes for about 30 minutes, or until the potatoes are tender and golden and the tomatoes are melting. Remove from oven. Transfer the tomatoes to a bowl and add the remaining 3 tbsp. of olive oil, along with the vinegar, paprika, cayenne and salt. Mix well with a fork, breaking all of the roasted tomatoes into the sauce. Place the potatoes in a bowl and toss with the sauce. Add more cayenne or salt to taste. via Bitchin’ Camero

simplerecipes:

Angry Potatoes

2 lb. fingerling potatoes
4 tbsp. olive oil
1 pint grape tomatoes
1 tbsp. smoked paprika (medium)
1 tsp. sherry vinegar
1/4 tsp. cayenne pepper
1 – 2 tsp. salt (to taste)

Preheat the oven to 375°. Cut the potatoes into rough 1-inch pieces. Toss the potatoes with 1 tbsp. olive oil and place on a cookie sheet in one layer. If the cookie sheet is large enough, place the tomatoes on the same sheet, otherwise, put them on their own cookie sheet or in a small oven-safe dish. Bake the tomatoes and potatoes for about 30 minutes, or until the potatoes are tender and golden and the tomatoes are melting. Remove from oven. Transfer the tomatoes to a bowl and add the remaining 3 tbsp. of olive oil, along with the vinegar, paprika, cayenne and salt. Mix well with a fork, breaking all of the roasted tomatoes into the sauce. Place the potatoes in a bowl and toss with the sauce. Add more cayenne or salt to taste.

via Bitchin’ Camero

{14 notes}
Warm Potato Salad with Cilantro & Toasted Cuminserves 4 to 6 2 tablespoons kosher salt2 pounds red potatoes, chopped into roughly 2-inch pieces1 bunch cilantro, stems trimmed and removed3 large shallots1/4 cup olive oil1 1/2 tablespoons whole cumin1/2 lemonFreshly ground black pepper Bring a large pot of water to boil over high heat. Stir in 2 tablespoons of kosher salt. Add the diced potatoes and cook for 8 to 10 minutes, or until they are tender but not yet mush. Drain and return to the pot. Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots thinly and stir them in too. Pour the olive oil oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the 1 1/2 tablespoons of whole cumin seeds. Cook for about 45 seconds, stirring frequently, until the cumin and oil smell toasty and the cumin has darkened slightly. Pour the contents of the skillet over the potatoes (watch out, as some of the seeds may pop as they hit the cooler pan). Stir thoroughly. Juice the 1/2 lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt, if needed. Serve warm, room temperature, or cold. Recipe: Warm Potato Salad with Cilantro & Toasted Cumin | Apartment Therapy The Kitchn

Warm Potato Salad with Cilantro & Toasted Cumin
serves 4 to 6

2 tablespoons kosher salt
2 pounds red potatoes, chopped into roughly 2-inch pieces
1 bunch cilantro, stems trimmed and removed
3 large shallots
1/4 cup olive oil
1 1/2 tablespoons whole cumin
1/2 lemon
Freshly ground black pepper

Bring a large pot of water to boil over high heat. Stir in 2 tablespoons of kosher salt. Add the diced potatoes and cook for 8 to 10 minutes, or until they are tender but not yet mush. Drain and return to the pot.

Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots thinly and stir them in too.

Pour the olive oil oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the 1 1/2 tablespoons of whole cumin seeds. Cook for about 45 seconds, stirring frequently, until the cumin and oil smell toasty and the cumin has darkened slightly. Pour the contents of the skillet over the potatoes (watch out, as some of the seeds may pop as they hit the cooler pan). Stir thoroughly.

Juice the 1/2 lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt, if needed. Serve warm, room temperature, or cold.

Recipe: Warm Potato Salad with Cilantro & Toasted Cumin | Apartment Therapy The Kitchn

{Notes}
thekitchenrecipes: Garlic Fries with Mustard and Horseradish Mayonnaise For the fries, prepare them how you like to - fat, thin, shoestring, chips, whatever (see below for links to recipes). Make enough for the size of your crowd or your appetite. This recipe is for about a standard quantity of fries for 4 people. Any leftover mayonnaise should be refrigerated immediately, and can be used as a sauce, a dip or sandwich spread. Ingredients1/2 cup mayonnaise2 teaspoons fresh lemon juice, or a good squeeze, optional1 tablespoon prepared horseradish2 teaspoons grainy Dijon mustard1 teaspoon prepared English mustardKosher salt and freshly cracked black pepper to taste Fries (see above)1-2 cloves garlic, minced1/4-1/2 teaspoon dried red chili flakes, optional1/2 cup fresh flat leaf parsley, choppedKosher salt to taste Prepare the mayonnaise first. In a bowl, stir together the first five ingredients. Taste, and adjust for seasoning with kosher salt and freshly-cracked black pepper to taste. If the sauce is to thick, thin with additional lemon juice or some warm water. Cover and refrigerate for at least 30 minutes to allow the flavours to mellow and blend. When the fries are hot and crisp, toss through with the minced garlic, dried red chili flakes (if using) and almost all of the parsley, reserving some for garnish. Season with kosher salt. Tumble the fries out onto a platter, with the mayonnaise alongside. Sprinkle with the reserved chopped parsley.

thekitchenrecipes:

Garlic Fries with Mustard and Horseradish Mayonnaise

For the fries, prepare them how you like to - fat, thin, shoestring, chips, whatever (see below for links to recipes). Make enough for the size of your crowd or your appetite. This recipe is for about a standard quantity of fries for 4 people. Any leftover mayonnaise should be refrigerated immediately, and can be used as a sauce, a dip or sandwich spread.

Ingredients
1/2 cup mayonnaise
2 teaspoons fresh lemon juice, or a good squeeze, optional
1 tablespoon prepared horseradish
2 teaspoons grainy Dijon mustard
1 teaspoon prepared English mustard
Kosher salt and freshly cracked black pepper to taste

Fries (see above)
1-2 cloves garlic, minced
1/4-1/2 teaspoon dried red chili flakes, optional
1/2 cup fresh flat leaf parsley, chopped
Kosher salt to taste

Prepare the mayonnaise first. In a bowl, stir together the first five ingredients. Taste, and adjust for seasoning with kosher salt and freshly-cracked black pepper to taste. If the sauce is to thick, thin with additional lemon juice or some warm water. Cover and refrigerate for at least 30 minutes to allow the flavours to mellow and blend.

When the fries are hot and crisp, toss through with the minced garlic, dried red chili flakes (if using) and almost all of the parsley, reserving some for garnish. Season with kosher salt. Tumble the fries out onto a platter, with the mayonnaise alongside. Sprinkle with the reserved chopped parsley.

{Notes}
Extra-Crispy Tossed PotatoesServes 4-6 2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds 2 tablespoons olive oil Kosher salt Preheat the oven to 450°. Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard. Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges. Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately. Side Dish Recipe: Extra-Crispy Tossed Potatoes | Apartment Therapy The Kitchn

Extra-Crispy Tossed Potatoes
Serves 4-6

Preheat the oven to 450°.

Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.

Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges.

Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately.

Side Dish Recipe: Extra-Crispy Tossed Potatoes | Apartment Therapy The Kitchn

{Notes}
simplerecipes: Kale and Olive Oil Mashed Potatoes 3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2+ cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish fried shallots, for garnish Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender. Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside. Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper. Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots. via 101 Cookbooks

simplerecipes:

Kale and Olive Oil Mashed Potatoes

3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish
fried shallots, for garnish

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender. Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside. Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper. Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

via 101 Cookbooks

{Notes}
simplerecipes: Roasted Rosemary Potatoes non-stick spray 2 tablespoons olive oil 1 tablespoon plus 1 teaspoon chopped fresh rosemary, stems removed 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh cracked pepper 1 1/2 pounds (about 3 medium) Yukon gold potatoes diced into 1 inch cubes Preheat oven to 400 degrees. Spray baking dish with non-stick spray set aside. In a bowl whisk together olive oil, rosemary, kosher salt and fresh cracked pepper. Add in potatoes and stir to coat completely. Transfer potatoes to prepared baking sheet. Spread into single layer. Bake for 20 minutes. Remove from oven and turn. Bake for 10-20 more minutes or until the edges of the potatoes are golden brown. If you like them extra crispy turn on the boiler for 2 minutes. via Life’s Ambrosia Potatoes are always welcome here.

simplerecipes:

Roasted Rosemary Potatoes

non-stick spray
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon chopped fresh rosemary, stems removed
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh cracked pepper
1 1/2 pounds (about 3 medium) Yukon gold potatoes diced into 1 inch cubes

Preheat oven to 400 degrees. Spray baking dish with non-stick spray set aside. In a bowl whisk together olive oil, rosemary, kosher salt and fresh cracked pepper. Add in potatoes and stir to coat completely. Transfer potatoes to prepared baking sheet. Spread into single layer. Bake for 20 minutes. Remove from oven and turn. Bake for 10-20 more minutes or until the edges of the potatoes are golden brown. If you like them extra crispy turn on the boiler for 2 minutes.

via Life’s Ambrosia

Potatoes are always welcome here.

{Notes}

campuscooking:

Meat, potato and tomato salad (yields 3/4 portions*).

I make some version of this A LOT, as you can see from these pictures. It’s quite a versatile little beast, and so delicious. Here we go!

You need:
3 or 4 boneless pork chops or thin, small steak-like thingies (I don’t know the name, but at my local supermarket they’re in the Angus beef section).
6-8 roma tomatoes.
6-8 red potatoes.
3-4 shallots.

First up, the potatoes. How do you like them? If you want to bake them, stick them in the oven at 425 degrees (if you’re lazy like me you don’t preheat it and just stick them in for an hour). You can also do regular old cooking. Wash and half the potatoes, cover them with water, bring them to a boil and allow to slowly boil for about 30 minutes. After cooking them you can just eat them directly OR do as I like to do: slice 1.5 to 2 potatoes, stick the slices in a skillet with some hot oil, allow one side to brown, FLIP, allow other side to brown, let oil drain off on some paper towels and STUFF YO FACE. The other boiled potatoes you can stick in a tupperware container and use tomorrow and the day after.
So the potatoes are as versatile as you want them to be (as you can see from the pictures).

While the potatoes are baking, frying, or boiling, slice two tomatoes and one shallot. Arrange on plate and drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste.
While doing this, put a skillet with a good splash of olive oil on the stove (if you’re frying your potatoes and only have one skillet (like me!), wait until this is done, let the potatoes drain on some paper towels on the counter and put the skillet back on the stove straighaway). Once the oil is hot, add a cube of butter (slice about 1.5 inches off a stick). While you wait for this to melt, season your meat. I use seasoned pepper and sea salt for pork and lemon pepper and sea salt for beef).
When the butter is melted and brown, you can put your meat in the skillet. Cooking time will greatly depend on how thick the cut is. I always have very thin cuts so I generally don’t cook them more than 2 minutes on one side and 1 minute on the other.

Put everything on the plate (add some mayo to the fried potatoes or butter and sea salt to the baked/cooked ones) and ENJOY!

*If you’re cooking for one, use one piece of meat, 1.5-2 potatoes and 1.5-2 tomatoes. If you’re cooking for more, well, you know the drill.

PS: I am obviously not a food photographer. Bear with me.