The Purloined Recipe

Ingredients:

• 6 cups water
• 3 Tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 medium onion, cut into 1/4-inch dice
• 2 medium Yellow Finn or Yukon Gold potatoes, peeled and cut into 1/4-inch dice (about 3/4 pound)
• 3 medium leeks, white and pale green parts only, thinly sliced
• 3 to 4 medium carrots, peeled and cut into 1/4-inch dice
• 3 medium parsnips, peeled and cut into 1/4-inch dice
• 2 medium turnips or 1/2 rutabaga, peeled and cut into 1/4-inch dice
• 1 small celery root, peeled and cut into 1/4-inch dice
• 1 small fennel bulb, trimmed, cored and cut into 1/4-inch dice
• 2 garlic cloves, smashed
• Freshly ground pepper

Preparation:

In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil and salt to a boil. Add the onions, gold potatoes, leeks, carrots, parsnips, turnips or rutabaga, celery root, fennel, and garlic. Simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.

Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.

The soup will keep for up to 4 days, covered, in the refrigerator.

Yield: 6 servings

Recipe Source: A New Way to Cook by Sally Schneider (Artisan)

carrots, fennel, garlic, leeks, onions, parsnips, potatoes, soups, turnips

I used yellow summer squash here, but you can certainly substitute any green summer squash/zucchini.

1 teaspoon cumin seeds
1/4 cup / 2 oz / 55g unsalted butter
fine grain sea salt

3 tablespoons unsalted butter
2 medium yellow onions, chopped
2 medium garlic cloves

1 pound / 16 oz / 450 g potatoes, cut into 1/4-inch cubes

2 1/2 pounds / 40 oz / 1+kg yellow summer squash, cut into 1/2-inch slices

4 cups / 950 ml good tasting vegetable stock
1 cup / 240 ml buttermilk
1 bunch of chives, chopped

In a skillet, over medium heat, toast the cumin seeds until they are fragrant. Just a minute or two. Use a mortar and pestle to pound the seeds into a fine powder. Alternately, you can use an electric spice grinder. Set aside. In the same skillet, melt the butter and cook until it’s brown and gives off a deliciously nutty aroma. Remove from heat, stir the cumin into the butter along with a generous couple pinches of salt, then set aside in a warm place. You want the butter to stay liquid until you’re ready to use it.

To make the soup, heat the butter in your largest pot or stockpot over medium-high heat. Add the onions, garlic, and a bit of salt. Saute for a few minutes, or until the onions start to get translucent. Stir in the potatoes and squash and cook for another 7-10 minutes, or until the squash starts to soften up. Stir in 3 1/2 cups of the stock (most of it) – the stock should just barely cover the vegetables. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, roughly another 25 minutes. Remove the soup from heat, puree completely with a hand blender, then stir in the buttermilk. If you need to thin the soup out with a bit more stock, you can do so. Taste and add more salt if needed. Serve each bowl topped with plenty of the cumin butter, and a sprinkling of chives.

Serves 10.

garlic, onions, potatoes, soups, squash - summer

From Molly Beverly

3 Tablespoons good quality olive oil
6 fat cloves garlic, coarsely chopped
3 pounds fresh, vine ripe tomatoes, coarsely chopped
black pepper, freshly ground
kosher salt to taste
Several basil leaves, finely cut

In a large skillet heat oil over medium heat. Add garlic and reduce heat. Gently simmer until lightly golden. (WATCH IT!) Add tomatoes, stir and turn fire to high.

Add salt and pepper and stir regularly, until tomatoes are well reduced and liquids are slightly thickened. (You are reducing the liquid, be careful not to burn.

When tomatoes start sticking, you are done.) Add basil. Stir. Taste. Adjust seasoning.

I served these tonight over cheddar mashed garden potatoes. Slice potatoes and boil in plenty of salted water until tender. Drain. Add a generous portion of grated cheese. Mash and allow cheese to melt.

Taste and add salt if necessary.

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6 servings

6 medium red potatoes, peeled and thinly sliced
½ cup minced onion
1 clove garlic, minced
2 tsp salt
½ cup chopped parsley

1. Place potatoes, onions and garlic in large saucepan with enough water to cover by about 1 inch. Add salt. Cover, bring to boil over high heat; reduce to medium and cook 10 minutes.
2. Add Parsley; cook 5 minutes more, or until potatoes are tender; drain.

garlic, parsley, potatoes, Recipes By Ingredient, side dishes, The Recipes

Preparation time 40 min. chilling time 2 hrs. 308 calories

Serves 4

1 pound small potatoes, sliced 1/4 inch thick
½ pound whole green beans
1/3 cup lemon juice
2 tablespoons cooking oil
1 ½ teaspoons sugar
4 teaspoons brown mustard
3/4 teaspoon dried dillweed
Lettuce leaves
1 – 6 1/2 ounce can tuna, drained and broken into chunks
2 medium tomatoes, seeded and cut into chunks
½ small red onion, thinly sliced and separated into rings
2 hard-cooked eggs, cut into wedges

1. In a large saucepan bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just till tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.
2. Meanwhile, for dressing, in a screw-top jar combine lemon juice, oil, sugar, mustard, dillweed, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well to blend. Chill for 2 to 24 hours.
3. To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.

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Red tomatoes, white potatoes, green olives and capers.

Serves 4-5

1 1/2 pounds red or white potatoes, all about the same size
2 large ripe tomatoes (select firm ones that will not fall apart when cut)
1/4 cup finely chopped red onion
1/2 cup pitted green olives, coarsely chopped
2 Tablespoons capers
1 large clove garlic, finely minced
1/4 cup olive oil
1/4 cup wine vinegar
Salt and pepper to taste

Boil potatoes in simmering water until just tender for 20-30 minutes depending upon the size of the potatoes. Drain and allow to cool.

Peel, and cut into 1-inch pieces. Core tomatoes and cut into 1-inch chunks.

In a large bowl combine potatoes, tomatoes, onion, olives, capers and garlic.

Add olive oil, vinegar, salt and pepper and toss to mix. Serve chilled or at room temperature. Keeps refrigerated up to 5 days.

garlic, onions, potatoes, Recipes By Ingredient, salads, The Recipes, tomatoes

from Molly Beverly

4 generous servings

3 Tablespoons white wine vinegar
1 Tablespoon lemon juice
Grated rind of 1 lemon
2 Tablespoons finely minced fresh oregano
OR 2 teaspoons dried Mexican oregano (in the cellophane packages with Mexican spices)
2 Tablespoons drained capers
1 Tablespoon kosher salt
1 1/2 teaspoons black pepper
3/4 cup extra virgin olive oil
2 large white onions, sliced into 1/4-inch rounds
1 1/2 pounds small red potatoes (For the last catering job I modified this to 1 onion and 2 pounds potatoes)
3 Tablespoons minced parsley mixed with 1/2 Tablespoon grated lemon rind, for garnish

In a large bowl combine vinegar, lemon juice and rind, oregano, capers, salt and pepper. Whisk in olive oil. Add onion slices and mix well.

Bring a large pot of salted water to a boil. Add potatoes and boil until just tender.

Drain. Rinse in cool water, and while still warm, slice 1/4 inch thick. Add to dressing and toss gently to coat with dressing. Cool to room temperature.

Garnish with parsley and lemon rind.

onions, oregano, parsley, potatoes, Recipes By Ingredient, salad dressings, salads, The Recipes

2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

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Serves 6

At first glance, you may think that these vegetables are overcooked to death. Long slow roasting though allows the individual flavors to intermingle. The potatoes are meltingly tender without becoming mushy, the onions are marvelously sweet and the spices have mellowed. The smoked cheese adds a meaty quality so although this is a great side dish for grilled poultry and pork, it is also substantial enough to satisfy a hearty vegetarian appetite.

2 large onions, thinly sliced
2 large garlic cloves, minced
3 Tbs. extra-virgin olive oil
1 lb. yellow zucchini, cut in 1/3-inch rounds
½ lb. small red potatoes, scrubbed, sliced into ¼-inch rounds
3 large ripe tomatoes, cored and coarsely chopped
1 each red and green bell pepper, cored, seeded and cut into 1-inch squares
1 Serrano pepper, seeded and minced…(use your Chilepenos)
6 ozs white mushrooms, sliced ¼-inch thick
1 Tbs. each fresh thyme and basil leaves
¾ cup white wine
4 ozs smoked mozzarella, shredded
½ cup Parmesan, freshly shredded

Heat oven to 350 degrees. Oil a roasting pan and place onions and garlic in pan.

Add olive oil and coat the vegetables. Cover with foil and roast for 30 minutes.

Remove and add remaining ingredients except cheese. Cover again and bake or 45 minutes. Cover and roast for another 45 minutes.

Remove cover, sprinkle with cheese and bake for 20 minutes or until cheese has melted. Serve hot or just slightly warm.

basil, chiles, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, side dishes, squash - summer, The Recipes, thyme, tomatoes

1 medium onion, chopped
3 cloves garlic, minced
4 TBSP olive oil
1 pound spicy sausage in chunks
2 (15 oz) cans kidney beans, drained
1 (15 oz) can garbanzo beans, drained
5 Yukon Gold potatoes, cubed
2 pork chops
3 TBSP hot chopped pepper
1 bunch Kale – washed, dried, shredded
½ head Savoy cabbage, shredded

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in sausage, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side.

beans, cabbage, garlic, kale, onions, potatoes, Recipes By Ingredient, soups, The Recipes