Irish Potato Farls

In honour of St. Patrick's Day

Adapted from AllRecipes

Ingredients

4 Medium Potatoes, peeled and halved

1 pinch of salt

1/4 cup all-purpose flour, plus extra for dusting

1 tablespoon melted butter

Directions

In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth. 

Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms. 

On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.  

Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Cheese Stuffed Yam Croquettes

Adapted from Recipe Archive

Ingredients: 

250g Yams chopped coarsely (Sweet Potatoes & Potatoes can be substituted)
25g Butter
½ Egg beaten
1 Spring Onion chopped
25g Mozzarella or Edam Cheese cut into 5 cubes
35g Fine Dry Breadcrumbs
Oil for deep frying
Salt and Pepper
Pinch Thyme
Optional Garnish:
6 Pimento Stuffed Olives

DIRECTIONS

1. Boil yams until soft, drain well and put through the ricer add the egg and the butter mix to a smooth puree and mix in the spring onion and thyme.
2. Shape the mix into required size.
3. Push a cube of cheese into the centre of each ball and re-shape the yam mix around them.
4. Roll the balls in beaten egg and then breadcrumbs until coated.
5. Deep fry until golden brown drain on kitchen paper.
6. Place on a warm plate and garnish.

Arugula, Potato and Green Bean Salad

Adapted from Smitten Kitchen 

Serves 4-8, depending on how much everyone wants to eat

INGREDIENTS
 
1/3 cup ounce walnuts or almonds
1 1/2 pounds fingerling or other new potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil
3 ounces baby arugula

DIRECTIONS

Preheat oven to 375°. Toast nuts toast in oven until fragrant and slightly browned, about 8 minutes. Cool, chop and set aside.
 
Boil potatoes until tender, about 10 minutes. Drain, and set aside to cool.
 
Boil another pot of water; add green beans, and cook until tender and bright green, about 3 to 4 minutes. Transfer beans to bowl of ice water. Drain and set aside. 

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified.
 
Arrange arugula, potatoes, and green beans on a platter or bowl. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted nuts; toss to coat. Enjoy!

Veggie Quiche in a Potato Crust

INGREDIENTS

1/2 lb red, white, or yellow potatoes, peeled and shredded
1 1/4 tsp extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground pepper
3 Tbsp butter
1/2 cup minced onion
1/2 lb crimini mushrooms, sliced
1/2 lb zucchini, sliced into coins
1 Tbsp flour
1 cup grated medium cheddar
1/2 tsp sea salt
1/4 tsp ground pepper
3 eggs, lightly beaten
1/2 cup milk or 1/2 cup cream

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in the pie dish, up the sides like a crust. Bake for about 20 minutes, until golden brown at the edges and dry. Let cool.

Increase heat to 425 degrees Fahrenheit.

In a large frying pan, melt the butter over medium heat. Add the onions and saute, stirring constantly, until wilted. Add the mushrooms and zucchini and saute for four more minutes. Stir in the flour and cook for two more minutes, until thickened. Remove from heat and let cool slightly before stirring in the grated cheese.

Spread the vegetable and cheese mixture in the potato crust.

Combine eggs, milk or cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over the vegetables.

Bake for 15 minutes. Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes longer, or until filling is set and top is lightly browned.

Serve warm.

About Nightshades

I was having a conversation with a member the other day about her likes and dislikes, and I mentioned a random little fact I'd picked up somewhere: technically, eggplants are berries. In exchange, she gave me a random fact: eggplants are a member of the nightshade family, along with potatoes and tomatoes.

That got me looking into nightshades, a strange family of produce that include potatoes (a tuber), tomatoes (fruit), peppers (fruit), paprika (spice), cayenne (spice), and tobacco. The Solanaceae plant family may have been called “nightshades” because some of these plants prefer to grow in shady areas and some flower at night.

The nightshade family is known, whether directly or indirectly, by the alkaloids that are common in the majority of the different species that make up the family. These alkaloids are incredibly interesting as they can be healthy and beneficial, undesirable, or even toxic and lethal depending on the specific kind of alkaloid. One of these types of alkaloids, called tropane, is found commonly throughout members of this family, and is the infamous and lethal ingredient in deadly nightshade and mandrake. But this same alkaloid is also incredibly beneficial in small quantities and is used extensively in medicinal practice to reduce allergic reactions and reduce the affects of motion sickness and chemotherapy among other things.

Some people have alleged that nightshade vegetables contain a toxic alkaloid compound called solanine, a defence mechanism in some Solanaceae plants that protects against natural threats such as insects. It’s true that solanine may develop in potatoes, which turn green when they are exposed to light during growth. The greenish hue is actually caused by chlorophyll, but its presence indicates that concentrations of solanine are present. Eggplant, peppers, and tomatoes - even the green ones - do not produce solanine and are perfectly safe to eat. As a general rule, people should avoid consuming the leaves, stems, and flowers of members of the nightshade family.

Nightshade vegetables confer a number of health benefits because they are often rich in vitamins, minerals, and other useful compounds. For many people, they are an important part of eating a colourful diet, which has been linked to getting a variety of mirconutritents. They are also usually high in potassium, known to help balance sodium intake. Tomatoes, in particular, contain lycopene, which, it has been shown, helps prevent osteoporosis and cancer. Whether mild or fiery, peppers are one of the richest sources of vitamins A and C. Eggplants are high in fibre. Research has found that the skin of eggplant may contain more fiber that the actual eggplant itself, so eat that colourful skin!

Fan Potatoes

INGREDIENTS

6 medium potatoes, peeled
2 Tbsp flour
3/4 tsp sea salt
1/2 tsp ground pepper
1/2 tsp paprika
1 tsp finely chopped fresh rosemary
3 Tbsp butter, melted

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Without cutting all the way through, cut 1/4-inch thick slices in potatoes. Stop cutting about 1/4-inch from the bottom on each slice.

In a small bowl, blend together the flour, salt, pepper, and paprika. Roll each potato in the mixture and put them, uncut base down, in an ovenproof dish or roasting pan.

Add the rosemary to the melted butter, stirring to combine, then drizzle over the potatoes as evenly as possible.

Bake until the potatoes are slightly fanned out, tender, and golden and crispy, about an hour and fifteen minutes. Drizzle any browned butter in the pan over the potatoes and serve hot.

Baked Latkes

INGREDIENTS

4 to 6 tsp extra virgin olive oil, divided
2 lbs potatoes (or combination of any of the following: potatoes, zucchini, yams, carrots, parsnips, sweet potatoes, turnips)
1 medium onion, chopped
2 eggs, lightly beaten
1/4 cup flour
1/2 tsp baking powder
1/2 sea salt
1/4 tsp ground pepper
1 clove garlic, minced (optional)
1 Tbsp fresh dill, minced (optional)

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit.

Coat two cookie sheets with 2 to 3 teaspoons of the oil on each.

Grate the potatoes (and other vegetables, if using) into a large bowl. Add all the other ingredients, including remaining oil. Stir to combine.

Drop the potato mixture by rounded tablespoonfuls onto the greased cookie sheets. Flatten slightly to make them into patties rather than mounds.

Bake for until the undersides are lightly browned and crisp, about 10 minutes. Brush the tops of the latkes with a very light coating of oil, then flip them over and bake for another 8 to 10 minutes. Be careful not to overcook them; they are done when they are crisp and golden brown.

Serve hot with sour cream or apple sauce.

Curried Autumn Soup

INGREDIENTS

1 Tbsp butter
1/2 yellow or white onion, minced
1 clove garlic, minced
2 tsp freshly grated ginger
1 1/2 Tbsp powdered curry
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small potato, peeled and cut into 1-inch pieces
1 tsp sea salt
3 3/4 cups chicken or vegetable broth
1/2 cup cream or milk
Freshly ground pepper, to taste
Sour cream (optional)

DIRECTIONS

Heat a medium saucepan over medium heat. Add the butter. Once melted, add the onion and garlic and cook until soft and translucent, about 2 minutes. Add ginger and curry powder and cook, stirring, for 1 minute. Add apples, potato, salt, and broth. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

Working in batches if necessary, puree the soup until just barely smooth. Return soup to saucepan and stir in the cream or milk and season with salt and pepper to taste. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls and garnish with sour cream if desired.

Potato Salad with Chard

INGREDIENTS

4 large yellow potatoes, scrubbed
1 small bunch of chard
1/2 cup green onions, green and white parts, roughly chopped
1 or 2 garlic cloves, crushed
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1 1/2 tsp red pepper flakes
1 tsp sea salt, or to taste

DIRECTIONS 

Cut the potatoes into 1-inch cubes. Add them to a large pot of boiling, salted water (enough to cover the potatoes) and cook for 10 to 15 minutes, until tender but still firm. Drain the water and set the potatoes aside.

In the meantime, wash the chard, trim off root ends, and rip into large pieces. Blanche the chard in boiling water for about 3 to 4 minutes, then drain.

In a large bowl, combine the potatoes, chard, and onion. In a smaller bowl, mix together the garlic, vinegar, oil, red pepper flakes, and salt. Pour the dressing over the potato mixture and gently toss. Refrigerate. Serve chilled.

Thyme Mashed Potatoes

INGREDIENTS

1.5 lbs thin-skinned potatoes, scrubbed (peel if desired)
1/2 tsp sea salt
1/4 cup cream
1/8 tsp ground pepper
2 tsp fresh thyme, removed from stem

DIRECTIONS

Cube the potatoes and place in a pot with the salt. Cover potatoes with water, cover the pot, and bring to a boil. Lower heat slightly and boil until the potatoes are cooked, about 15 to 20 minutes.

Drain the potatoes and add the cream, pepper, and thyme. Mash to combine, using a light hand so the potatoes don't turn gluey.

Adjust seasoning to taste and serve hot.

For a delicious variation, mash in a couple of cloves of roasted garlic too.

Fruit and Vegetable Storage Tips

Organic fruits and vegetables do sometimes go bad a little faster than their chemically-treated equivalents, so storing them correctly becomes all that more important. Correct storage can also ensure that their flavours are at their peak.

Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.

Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.

Here are some other helpful storage tips:

Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.

Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.

Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.

Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.

Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.

Creamy Avocado Potato Salad

INGREDIENTS

2 lbs white, red, or fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 Tbsp lime juice
1/4 tsp sea salt, or to taste
1/4 tsp chile pepper (optional)
1 small tomato, chopped, or 1/2 cup cherry tomatoes, cut in to quarters
1 small red onion, diced small
1/2 field cucumber, peeled and diced very small

DIRECTIONS

Put the cubed potatoes in a pot and cover with water. Cover pot and bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.

Once the potatoes have cooled, prepare the dressing. Do not prepare too far in advance or it will brown. Scoop the avocado flesh into a food processor. Add the lime juice, salt, and chile powder (if using) and puree until smooth. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended; you should still be able to see bits of tomato and onion in the final dressing.

Mix the cucumbers and potatoes together in a large salad bowl. Add the dressing and mix well. Wrap tightly and chill until ready to use.

Sundried Tomato Potato Salad

INGREDIENTS

2 lbs new, small, or fingerling potatoes
1/3 cup extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
2 - 4 cloves of garlic, chopped
1/4 cup sundried tomatoes packed in oil, chopped
1/4 cup black olives, chopped
1/3 cup fresh basil, chopped
Chile powder, sea salt, and ground pepper, to taste
1/2 cup mozzarella cheese, coarsely grated (optional)

DIRECTIONS

Scrub potatoes and steam with skins on for about 20-25 minutes, until a knife slides in easily. When draining the potatoes, reserve some of the cooking water for the vinaigrette.

Meanwhile, whisk together olive oil, apple cider vinegar, mustard, garlic, and one tablespoon of reserved potato water.

Cut warm potatoes into quarters and toss with sundried tomatoes, olives, and vinaigrette. Adjust seasoning, adding more chile powder, salt, pepper, vinegar, or potato water as needed. Top with basil and cheese, if using.

Serve warm or at room temperature.

Smashed and Crisped Fingerling Potatoes

INGREDIENTS

1.5 lbs fingerling potatoes
3 Tbsp extra virgin olive oil
1/4 tsp sea salt
1/4 tsp pepper

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

Lightly scrub the potatoes. Bring a pot of lightly salted water to a boil, then add the potatoes and cook until tender, about 10 minutes. Drain and let cool.

Place each potato on a cutting board and use the bottom of a heavy saucepan to gently smash each potato until slightly flattened. Take care not to "over-smash", or the potatoes will fall apart. Transfer the flattened potatoes to a baking sheet.

Drizzle the potatoes with half of the oil and sprinkle with half of the salt and the pepper. Roast in preheated oven for 15 minutes.

Turn the potatoes over and sprinkle with remaining oil, salt, and pepper. Bake until golden and crispy, about 10 minutes.

Russet Potato Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 yellow onion, medium dice
1 leek, halved, washed, thin sliced
4 celery spears, thin sliced
1 tsp celery seeds
1/4 tsp crushed red pepper flakes
1/2 tsp black pepper
1 carton vegetable broth
4 russet potatoes, large dice
2 Tbsp parsley or chives, coarse chop (optional)

DIRECTIONS

In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the onions, leeks, and celery and saute till the onion is translucent in color.
Add the celery seeds, crushed red pepper flakes, and black pepper and stir well.

Add 4 cups of water and the vegetable broth to the pot with the onions, leeks and celery and turn the burner on high. Add the diced potatoes. Once the pot comes to a boil, turn the burner to medium and cook till the potatoes are tender when poked with a fork.

Blend until smooth and creamy in a blender or food processor. Return to pot to reheat if needed. Add sea salt and black pepper to taste. Serve sprinkled with parsley or chives if desired.

Taste and add sea salt or black pepper to taste.

Potato and Spinach Stew

A bit of a cross between a soup and a stew. Good to serve as a starter.

INGREDIENTS

1 bunch fresh spinach, washed and trimmed
4 Tbsp extra virgin olive oil
2 cloves of garlic, peeled but whole
1 medium onion, chopped
3 medium potatoes, peeled and chopped into bite sized pieces
5 Tbsp breadcrumbs
A little saffron (optional)
Sea salt and pepper, to taste

DIRECTIONS

Put the spinach in a saucepan with a pinch of salt and cook for about 10 minutes.

Meanwhile, put the olive oil in a deep frying pan over medium heat. Then put the 2 cloves of whole garlic into the oil and fry them until they turn a golden brown colour. Remove them from the oil and set aside. Add the chopped onion to the oil and fry, stirring frequently, until the onion goes transparent - this should take about 5 minutes.

In the meantime, crushed the cooked garlic cloves.

Add the cooked spinach and the potatoes to the frying pan. Add enough water to cover the mixture. Add the bread crumbs, saffron, and the crushed garlic. Add salt and pepper to taste, then cover the frying pan. Cook this over medium-low heat for about 30 minutes until the potatoes are cooked.

Serve in soup bowls with crusty bread.

Hearty Lentil Soup

INGREDIENTS

2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1/2 can crushed tomatoes
3 cups vegetable broth
2 bay leaves
1 dash tamari
2 tsp vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped

DIRECTIONS

Heat the oil in a large saucepan over medium heat. Add the onion, leek, carrot, parsnip, potato, and celery. Cook until onions are translucent, stirring occasionally.

Add lentils, tomatoes, broth, bay leaves, tamari, Worcestershire sauce, and wine to the saucepan. Stir and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, or until the lentils are cooked.

Remove the bay leaves from the soup. Stir in the cilantro and serve.

Vegetable Cornish Pasties

INGREDIENTS

1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.

Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.

In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.

Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.

Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Caribbean Potato Salad

INGREDIENTS

2 lbs baby or fingerling potatoes
1 bunch of cilantro, chopped
1/2 tsp crushed garlic
1/2 cup mayonnaise
1/2 tsp sea salt
1/2 red onion, diced
1 lime or 2 Tbsp lime juice

DIRECTIONS

Scrub potatoes well. Place in a pot of water to boil until soft but not mushy, about 30 minutes depending on size and type of potatoes. Be careful not to overcook them.

Drain potatoes and allow to cool completely. Cut potatoes into bite-sized cubes and place in large serving bowl.

Add cilantro, garlic, mayonnaise, and salt. Toss gently to coat potatoes evenly. Squeeze lime juice over the whole salad and mix to coat. Adjust seasonings to taste.

Gnocchi

There are many versions of gnocchi, a sort of potato dumpling used similarly to pasta in dishes. Depending on what part of Italy you are in, the ratio of flour to potatoes will vary greatly. Some recipes use eggs, some do not.

INGREDIENTS

2 lbs of russet potatoes
1 egg, slightly beaten
1/4 tsp of sea salt
2 cups of flour

DIRECTIONS

Preheat oven to 350 degrees. Bake potatoes until easily pierced with a fork (about 45 minutes). Let the potatoes cool slightly, then peel.

Pass the potatoes through a ricer or grate them into a large bowl.

Add the egg and salt to the potatoes. Mix well with a wooden spoon.

Add the flour to potatoes a little at a time, mixing well with a wooden spoon and then with your hands. When all the flour has been incorporated, remove the dough from the bowl and place on a slightly floured surface. Knead the dough as you would bread dough: press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about 5 minutes.

Form the dough into six balls, then roll each one out into a rope about 3/4-inch thick. Cut each rope into 1-inch pieces.

Optional shaping: To make the traditional ridges in your gnocchi, press each piece of dough against the tines of a fork, then gently roll the pressed dough back off the fork. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it. Place the gnocchi in a single layer on a lightly floured dish.

To cook the gnocchi, place the dough into a pot of boiling water. After a few minutes, the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

Serve the hot gnocchi immediately, tossed with butter and a little Parmesan cheese, or with pesto, or with the pasta sauce of your choice.