Cooking from Scratch
On returning from vacation, we basically had three potatoes in the house. Just three medium purple potatoes, which doesn’t seem like enough to turn into any sort of interesting meal. Oh, sure, we could just microwave and eat them. Tasty, to be sure, but we thought that we could do better. Maybe try something new (to one of us) with these purple potatoes. What do you think? Up for scratchin’ out a new potato dish? We thought so. Us, too.
Continue reading “German Potato Salad”
Every week our CSA puts together a one-page newsletter for members to peruse while, or after, they pick up their vegetables. On the front, there’s generally an article about a vegetable that we’re getting that week, or some information about changes going on at the farm, or, as in the past week’s newsletter, one of the volunteers described how she used the previous week’s produce. As we read through it, we noticed that the author, Lorraine, stated that she knew immediately the potatoes were going to be used for Polish Potatoes in Buttermilk.
Continue reading “Polish Potatoes and Buttermilk”
If you follow the produce we get in our weekly share (and if not, you should), you’ll have noticed that potatoes show up on a regular basis. And onions. A lot. Fortunately, they both keep well, and, of course, they’re both really versatile, appearing in many dishes. But, we’d had trouble keeping up with the ‘taters & onions, and knew we had to start making a dent in our overflowing shelf (potatoes were dropping off the shelf every time we took take out the tin of granola for breakfast). It was time to start using them.
Continue reading “Potato Soup”
As you might expect from yesterday’s post, we had a lot of leftover pizza sauce. But, the way we make it, it can be used as a starter for almost any tomato-based dish. For instance, Basil Gnocchi with tomato-basil sauce. Gnocchi has a reputation for being tricky, but, as we’ve shown in our basic Gnocchi recipe, it is undeserved. The trick is always to work with a fluffing motion on the dough, not mixing, nor mashing, and you’ll end up with light gnocchi.
Continue reading “Basil Gnocchi”
“Oh, look. We still have these potatoes. And it looks as if they’re starting to go bad in spots!” It happens to everyone; you buy a large bag of potatoes, and, even though you’re diligent, towards the end, some start to go bad. While you can’t really do much to save the bad parts of the potatoes, you can make Stovetop Potatoes Anna with the portions that are still good. And, no, it doesn’t have anything to do with those Stovetop “foods” that line the supermarket shelves.
Continue reading “Stovetop Potatoes Anna”
Yesterday, we covered how to make basic pierogi dough, but we never really discussed how to make a filling that goes inside the pierogi. But, as it turns out, this filling is very tasty on its own; you could use it as a nice side dish for a holiday meal. It’s that good.
Continue reading “Potatoes, Cheese, and Pea Pierogi Filling”
We were discussing dinner and having the usual conversation, as in, what we could have that would use up some of our potatoes — we’ve gotten a lot in our CSA shares lately. We thought of making a gratin; that’s always good, it’s pretty easy, and just bakes away in the oven. But, then we thought, let’s have Indian food; that’s pretty easy, we could make up some Chapatis, Basmati rice, and some Aloo Matar and try out a new idea we have for making the sauce a little creamier, more like what you find at Indian restaurants.