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!
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:
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:
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.
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.
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.
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.
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
http://www.bonappetit.com/recipe/tater-tots-with-spicy-mayonnaise
“Tater Tots”
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
½ cup seasoned Italian breadcrumbs
¼ cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)
“Tater Tots”
Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
Pour oil into a medium skillet to a depth of ½” and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.
Recipe by Jimmy’s Diner, Brooklyn
My idea for the dipping sauce:
mayo + sriracha.
Or Just mayo + sriracha.
This recipe is: Gluten Free, Vegetarian, and Vegan
Scottish Macaroon Bars
INGREDIENTS
4 oz potato, preferably Idaho© Russet (you need a dry potato)
1 lb (16 oz) powdered sugar (more or less as needed)
dark or milk chocolate for dipping (use good quality chocolate, no Hersheys)
finely shredded coconut for coating
Boil the unpeeled potato until ready.
DIRECTIONS
Drain, peel and mash the potato and allow to cool completely.
Begin adding some powdered sugar, about half a cup at a time.
Don’t fret if the mixture becomes gooey, because it will.
Just keep adding the sugar and mixing well, and soon it will have a fondant texture.
Add enough sugar so that it comes together and is very stiff.
If you’d like to make a pink version (I made half the batch pink for Valentine’s Day) just add a drop of red food coloring.
Prepare a cookie sheet (which will fit into your freezer) with waxed paper or a Silpat.
At this point, you can roll the macaroon mixture into small balls and flatten them, or for the traditional style, shape it into a rectangle on the sheet and then place in the freezer for about 4 hours or longer.
Prepare the coconut, by placing it on a cookie sheet in a preheated 300 ºF oven for 5 minutes.
Stir the coconut and continue to monitor closely as it will turn brown very quickly.
Remove from the oven when it’s a nice brown color;
cool and mix with an equal amount of untoasted coconut.
Place in a plate which will be a good size for dipping the macaroons.
If you made a rectangle shape of macaroons, cut them into your preferred size and shape.
Keep in the freezer until ready to dip.
When you are ready to finish the macaroons, melt the chocolate.
Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
Place on a tray to set.
Once the chocolate has hardened, there is no need to freeze or refrigerate the macaroons.
Keep in a cool, dry place, preferably in a tin, and consume within 7 to 10 days
(the last part shouldn’t be a problem)!
Recipe here: http://christinascucina.com/2014/02/scottish-macaroon-bars-and-idaho-potato.html
Read more at: http://www.foodnetwork.com/recipes/potato-and-cheese-pan-fried-pierogi-recipe.html?oc=linkback
Ingredients
Pierogi Dough:
4 pounds all-purpose flour
1 tablespoon olive oil
2 large eggs
1 teaspoon kosher salt
3 1/2 cups warm water (110 degrees F)
Nonstick cooking spray
Mashed Potato Filling:
2 pounds red potatoes
Kosher salt
1 stick butter
4 ounces cream cheese
3 ounces sour cream
1 tablespoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 pound soft European farmer’s cheese
Milk to thin, if necessary
Nonstick cooking spray
To Serve:
4 ounces olive oil
1 medium yellow onion, julienned and sauteed
Sour cream
1 ounce clarified butter
1 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 2 1/2 cups 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 2 tablespoons 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
Make It For Me Now 