Navaratri Potato Shak

Navaratri Potato Shak
(appropriate for fasting)

Boil potatoes, dice into half inch cubes.

Vaghar:
Ghee (clarified butter)
Jeeru (cumin)
Peanuts
Sesame seeds (tal)
Black pepper (mari)

Add boiled diced potatoes.

Add:
Salt
Sugar
Lemon juice to taste.

Enjoy!

Potato Soup Bread

INGREDIENTS:

1 1/2 cups potato soup
1/4 cup non-fat dry milk
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons vegetable oil
4 1/4 cups all purpose flour (adjust as needed for proper consistency)

DIRECTIONS:

  1. In kitchenaid, mix all above ingredients. Make smooth, very soft dough.
  2. LET RISE 60-90 minutes until puffy.
  3. Deflate dough. The dough is too soft to shape, so pat it into a 10 x 5 in loaf pan.
  4. Cover loaf pan.
  5. LET RISE 45-60 min until puffy.
  6. Preheat oven to 350 F.
  7. Bake 45 min, until interior temperature of bread is 190 F.
  8. Take bread out of oven, let cool 5-10 min.
  9. While the bread is rising, preheat the oven to 350°F.
  10. Take bread out of pan, let cool.
  11. Store at room temperature for a few days; slice, freeze and use as needed.
  12. Enjoy! This bread toasts well and tastes great. Use it as you would any white bread.

Baked Potato Soup

I had this at Northwest Community Hospital in Arlington Heights, Illinois, and it’s SOOOO GOOOOD!! (Score one for hospital food!)

This is my approximation of that recipe.

YIELD: 4 servings

Ingredients:

1 small onion, diced
1 carrot, diced
2 stalk celery, diced
1 clove garlic, diced (optional)
4 small gold potatoes, baked

1 tbsp butter
1 tbsp all purpose flour
1 c milk (optional – if can’t tolerate milk, use water)
1/2 c water

Garnish:

salt and pepper to taste (pepper is optional, don’t use if you can’t tolerate it)
1 tsp fresh parsley, minced (optional)
1/4 c cheddar or pepper jack cheese (optional)

Directions:

  1. In skillet or omelette pan or wok, cook onion, celery, carrot and garlic over medium heat until tender. Set aside.
  2. In soup pot, add butter, let melt. Add flour, let brown. Add veggies, let sizzle. Add milk and water, let mix and thicken. Scoop out insides of three potatoes, add into soup pot. Let cook well and then let cool a little.
  3. Blend to desired consistency (optional step).
  4. Put blended soup back in soup pot. Add scooped out insides of last potato. Let cook for five minutes.
  5. Add salt and pepper to taste. Add parsley and cheese for garnish.
  6. Enjoy!

Note: The optional stuff is what I added in that the hospital did not. If you’re on a healthy eating plan of some sort, keep the optionals optional 🙂 If you can’t tolerate solid food, make sure you blend very well, and skip the part in step five where you add in the unblended scooped out insides of the last potato.

Tawa Baingan

Rasika and Rasika West End, Washington, D.C.

Vikram Sunderam made this stacked eggplant and potato dish at his 2010 Beard House dinner.
Yield: 4 servings

Eggplant:

2 Holland eggplants, or 1 Italian eggplant, sliced thinly
6 cloves garlic, chopped
4 tablespoons olive oil
1 teaspoon black pepper
Salt to taste

Mashed Potatoes:

2 Idaho potatoes, peeled and boiled until tender
1 tablespoon canola oil
1/4 teaspoon cumin seeds
Scant 1/4 cup chopped red onion
Scant 1/4 cup chopped tomatoes
1 teaspoon chopped ginger
1/2 teaspoon turmeric
1/4 teaspoon sliced Thai green chile
1/2 teaspoon chile powder
1/2 teaspoon chaat masala
1 tablespoon lemon juice
Salt to taste

Coconut Sauce:

2 ounces jaggery or 1/3 cup light brown sugar
1/2 cup coconut milk
1/4 teaspoon red chile flakes
Scant 1/4 cup chopped peanuts
1/2 teaspoon lemon juice
Salt to taste

Method:

To make the eggplant, combine the eggplant slices, garlic, olive oil, black pepper, and salt in a large bowl and mix well. Set aside.

To make the mashed potatoes, grate the potatoes into a large bowl and set aside. Heat the oil in a sauté pan and add the cumin seeds. Toast until they start to crackle, about 1 minute. Add the onions and sauté until soft, about 3 minutes. Add the tomatoes, ginger, turmeric, and Thai chilies; cook until the tomatoes are soft, about 3 minutes. Add the chile powder and chaat masala and cook until very fragrant, about 2 minutes. Transfer the contents of the pan to the bowl of grated potatoes. Add the lemon juice and mix well. Season with salt.

To make the coconut sauce, melt the jaggery in a saucepan over a low flame. (If you are using brown sugar, you do not need to melt it first.) Add the coconut milk and chile flakes and bring to a boil. Turn off the heat and mix in the peanuts, lemon juice, and salt.

Heat a sauté pan over medium heat. Working in batches, sauté the marinated eggplant slices on both sides until golden brown, about 2 minutes each side. Transfer the cooked eggplant to a baking sheet lined with paper towels to drain.

Heat the mashed potatoes in a medium pot.

Place an eggplant slice on a plate and top with a spoonful of warmed mashed potatoes. Continue adding alternating layers of eggplant and potato until you have at least 4 layers of eggplant and 3 layers of potato. Drizzle the warm sauce over the stack.

Easy Potato Soup

In 4 c pyrex container (I use the 4 c measuring cup), add:

2 c diced potatoes
1 diced or sliced carrot
1/4 tsp finely diced jalapeno pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper

Boil until cooked, about 20 min.

On stove at med heat:

Add 2 tbsp butter, let melt.

Add 1 tbsp flour, mix until cooked.

Add 2 cloves garlic, 1/4 c finely chopped onion.

Mix well.

Add water when flour is pinkish color.

Mix well until no lumps remain.

Add potato mixture. Mix well.

Let boil until well integrated (5 min?).

Can add a splash of cream or sour cream if so desired. (This makes cream of potato soup)

Enjoy topped with shredded cheddar cheese if so desired.

Chocolate Potato Cake

Ingredients:

2 c white sugar

1 c butter

1 c hot mashed potatoes

1 c chopped walnuts

1/2 c sweet milk

2 c flour

4 eggs well beaten

5 tsp melted chocolate

1 tbsp cloves, cinnamon and nutmeg

2 tsp baking powder

Directions:

Bake in layers and use marshmallow filling.

Pierogies (Quartered Recipe)

Read more at: http://www.foodnetwork.com/recipes/potato-and-cheese-pan-fried-pierogi-recipe.html?oc=linkback

Original recipe used FOUR POUNDS of flour and made – what?! – eight to ten servings?! Looks wrong. Plus, I don’t want four pounds of pierogies. I don’t run a polish restaurant. Here’s a whittled down recipe.

Ingredients
Pierogi Dough:
1 pound all-purpose flour
1 tsp olive oil
1 large eggs
1/4 teaspoon kosher salt
3/4 cups warm water (110 degrees F)
Nonstick cooking spray
Mashed Potato Filling:
1/2 pound red potatoes
Kosher salt
1/4 stick butter
1 ounce cream cheese
1 ounce sour cream
1/2 tsp granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 pound soft European farmer’s cheese
Milk to thin, if necessary
Nonstick cooking spray
To Serve:
1 ounce olive oil
1/4 medium yellow onion, julienned and sauteed
Sour cream
1/4 ounce clarified butter
1/2 teaspoon chopped fresh parsley

Directions
For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 1/2 cup warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.

Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.

Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that’s ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.

Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.

For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with some kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer’s cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.

Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn’t stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren’t smooth or completely sealed. Repeat. Place on the prepared baking sheet.

In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.

To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy of Pauly Fohrenkamm, Nye’s Polonaise Room

Read more at: http://www.foodnetwork.com/recipes/potato-and-cheese-pan-fried-pierogi-recipe.html?oc=linkback