Potato Casserole

Ingredients:

• 3 pounds potatoes, peeled & quartered
• 1 1/2 sticks butter (6 ounces)
• 2 small (3 oz) packages cream cheese, softened
• 1 cup shredded Cheddar cheese
• 1 jar (2 oz) chopped pimiento, drained
• 1 small green pepper, finely chopped
• 6 green onions, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 teaspoon salt

Directions:

1. Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. 
2. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish. 
3. Bake at 350° for 30 to 40 minutes, or until thoroughly heated. 
4. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

Beet and Potato Salad

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.


Ingredients

• 3/4 pound potatoes
• 2 large beets, roasted
• 1 celery rib, diced
• 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
• 2 hard-boiled eggs, peeled and finely chopped
• 2 tablespoons minced chives
• 2 tablespoons Champagne vinegar or sherry vinegar
• Salt to taste
• 2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 cup plain low-fat yogurt
• Freshly ground pepper

Preparation 
1. Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.

2. Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.

3. In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Yield: 4 to 6 servings.

Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it’s made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.

Nutritional information per serving (4 servings): 254 calories; 16 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 93 milligrams cholesterol; 21 grams carbohydrates; 3 grams dietary fiber; 148 milligrams sodium (does not include salt to taste); 7 grams protein

Nutritional information per serving (6 servings): 170 calories; 11 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 62 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 99 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Potato and Tuna Frittata

Ingredients

• 1/2 pound boiling potatoes, peeled and cut in small dice (about 1/2 inch)
• 3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)
• 2 tablespoons extra virgin olive oil
• 2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
• 2 teaspoons caraway seeds, ground
• Salt and freshly ground pepper to taste
• 1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)
• 1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
• 1/4 cup finely chopped flat-leaf parsley
• 8 large eggs

Directions
1. Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.

2. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in garlic, caraway, salt (about 1/2 teaspoon) and pepper to taste and harissa. Stir in the potatoes, carrots, tuna and parsley. Remove the baking dish from the oven, scrape the egg mixture into the hot baking dish and place in the oven.

3. Bake 30 to 35 minutes until lightly colored on the top and set. Allow to cool for 10 minutes or longer before serving. Serve warm or at room temperature.

Yield: Serves six to eight.
Advance preparation: You can make this dish a day ahead. Refrigerate, covered, and bring to room temperature before serving.

Green Beans, Potatoes and Spinach in Coconut Curry

Ingredients

• 1/3 cup cooking oil
• 2 1/2 cups pureed tomatoes
• 1 1/2 tsp salt
• 1 tsp turmeric
• 1 tbsp ground black mustard seeds
• 1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
• 1 cup water
• 1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
• 1/2 lb green beans, trimmed and cut in 1 inch pieces
• 1/2 cups coconut milk
• 1/2 lb fresh spinach, washed and chopped

Directions

1. Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately.

Provençal Potato “Bouillabaisse”

This main dish soup is a “poor man’s bouillabaisse.” Saffron will add a touch of luxury to any dish, and here it infuses the broth and lends its beautiful hue to the potatoes.

Ingredients

• 2 tablespoons olive oil
• 1 medium or large onion, cut in half then thinly sliced across the grain
• 2 large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well
• 3 large garlic cloves (more to taste), minced or sliced
• 1 pound ripe tomatoes, peeled, seeded and chopped or 1 (14-ounce) can, with liquid
• 6 cups water or chicken stock
• Salt
• A bouquet garni made with 1 cleaned leek green, a bay leaf, a thin slice of orange zest and a couple of sprigs each of parsley and thyme, tied together
• 1 pound waxy potatoes or Yukon golds, scrubbed and sliced
• A generous pinch of saffron threads
• Freshly ground pepper to taste
• Pinch of cayenne (optional)
• 4 large eggs
• 2 tablespoons chopped fresh parsley

Optional: 4 to 8 thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic

Preparation

1. Heat the olive oil over medium heat in a large, heavy soup pot or casserole and add the onion and leeks. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir together for about a minute, until fragrant. Add the tomatoes, 1/2 teaspoon salt, and the bouquet garni and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the water or stock and the potatoes, and bring to a boil. Add 1 teaspoon salt and the saffron, reduce the heat, cover and simmer 20 to 25 minutes, or until the potatoes are tender. Taste, adjust the salt, and add cayenne and pepper. Remove the bouquet garni and stir in the parsley.

2. Making sure that the soup is at a bare simmer, carefully break the eggs into a bowl and tip into the soup. Cover (you can turn off the heat at this point) and cook 5 minutes or until set. Ladle the soup into wide soup bowls, with an egg for each portion. Garnish with croutons if desired, and serve.

Yield: Serves 4

Advance preparation: The soup can be made through Step 1 a day ahead and refrigerated. Bring back to a simmer and proceed with the recipe

Pureed red pepper and potato soup

This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain the soup after you puree it, a quick step that also saves you the trouble of peeling the peppers.


Ingredients

• 2 tablespoons extra virgin olive oil, plus a drizzle for serving
• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• Salt, preferably kosher
• 4 plump garlic cloves, green shoots removed, minced
• 1 tablespoon tomato paste
• 2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
• 2 teaspoons sweet paprika
• 1 pound russet potatoes (about 2 medium), peeled and diced
• 2 quarts chicken or vegetable stock
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
• Freshly ground pepper

For garnish (optional):

• Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
• Slivered basil leaves or chopped fresh thyme leaves

Preparation

1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.

2. Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.

3. Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

Yield: Serves six to eight

Celery and potato soup

This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that’s drizzled onto each serving.



Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 large or 2 medium leeks, white and light green part only, cleaned and sliced
• 6 celery stalks, sliced (about 3/4 pound)
• Kosher salt
• 1 medium-size russet potato, about 10 ounces, peeled and diced
• 4 garlic cloves, peeled and halved, green shoots removed
• A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together
• 7 cups water or chicken stock
• Freshly ground pepper

For garnish:

2 teaspoons walnut oil

1/4 cup very thinly sliced celery

chopped chives or chervil (optional)

Preparation

1. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.

2. Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.

3. Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.

4. Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.

Yield: Serves 6 to 8

Advance preparation: You can make this several hours or even a day ahead. Refrigerate in covered containers. When you reheat, whisk the soup to smooth out the puree (it will separate as it sits).

Potato Salad Bites

Ingredients

• 12  small red potatoes (1 1/2 to 1 3/4 inches in diameter)
• 1  teaspoon salt
• 1  hard-cooked egg, finely chopped
• 1/4  cup chopped celery
• 3  tablespoons dill pickle relish
• 2  tablespoons mayonnaise or salad dressing
• 1  teaspoon yellow mustard
• 1/4  teaspoon pepper
• 2  medium green onions, thinly sliced (2 tablespoons)
• 3  radishes, thinly sliced (1/4 cup), if desired

Directions 

1. Heat over to 400°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 30 to 40 minutes or until tender. Cool 10 minutes or until cool enough to handle.
2. Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4-inch lining of potato flesh around edges of shells. Sprinkle shells with 1/2 teaspoon of the salt. To potato flesh in bowl, add remaining 1/2 teaspoon salt and remaining ingredients except onions and radishes; mix well, breaking up potatoes.
3. Cut very thin slice off bottom of each potato shell so potatoes will stand upright. Fill each potato shell with about 1 tablespoon filling mixture. Top with onions. Cover; refrigerate about 1 hour or until chilled. Garnish with radish slices.

Red Chard, Potato and White Bean Ragout

This comforting stew makes a hearty meal when served with a salad and crusty bread.


Ingredients

• 1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water
• A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string
• Salt
• 1 generous bunch red chard (3/4 to 1 pound)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 to 4 garlic cloves (to taste), sliced
• 1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
• 1 teaspoon fresh thyme leaves
• Freshly ground pepper
• 1 to 2 tablespoons chopped fresh parsley (optional)
• Freshly grated Parmesan cheese for serving

Preparation

1. Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.

2. Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.

3. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste.

4. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.

Yield: Serves 4 to 6

Advance preparation: The dish will keep for 3 or 4 days in the refrigerator. If you are making it ahead, make it through Step 3 and proceed with Step 4 shortly before serving, so that the color of the chard doesn’t fade too much.

Corned beef hash

A simple, quick and very, very cheap supper dish containing corned beef, potato and onion

Serves four

• 225g (8oz) tin corned beef, cut into chunks 
• 450g (1lb) potatoes, peeled, boiled and cubed 
• 3-4 onions, sliced and fried golden in lard 
• a dash of Worcestershire sauce 
• 3 tbsp lard or dripping

Mix the corned beef, potato, onion, Worcestershire sauce and some seasoning together with a fork, in a large bowl. Heat 2 tbsp of the lard or dripping in the biggest frying-pan you have. Tip the hash into the hot fat and flatten it gently. Cook for about five minutes, shaking the pan from time to time. When a crust has formed on the bottom of the hash put a large flat plate over the frying-pan and turn the whole thing over. Put another tablespoon of lard or dripping in the now empty frying-pan. Slide the hash back into the pan with the crust now on top. Cook for a further five minutes, until there is a rustling crust on the bottom. Serve in big slices; it should be lovely and moist inside. It will keep warm in a low oven for a while without going soggy.

Braised eggs with tomato, spinach and yogurt

a delicious and nourishing dish, serves 4

2 tbsp olive oil, plus extra to finish

• 3 medium onions, thinly sliced
• 200g baby potatoes, cut into 5mm thick slices
• ½ a red chilli, deseeded and finely chopped
• 200g cherry tomatoes
• 1 garlic clove, crushed
• 150g baby spinach
• 4 free-range eggs
• 100g Greek yoghurt
• 1 tbsp coriander, chopped 
• Salt and black pepper

1. Heat the olive oil in a medium saute pan. Add the onions and cook on a medium-high heat for 5 minutes, stirring occasionally.

2. Add the potatoes, chilli and some salt and pepper, reduce the heat to medium-low and continue cooking and stirring for about 20 minutes, until the onions are soft and golden brown and the potatoes are cooked. Add a little water if the vegetables start sticking to the pan.

3. About 5 minutes before the potatoes and onions are ready, place an iron pan on a high heat and leave until it is red-hot. Roast the tomatoes for 3-4 minutes, tossing gently, until charred. Remove from the heat.

4. Stir the garlic and spinach into the onions and potatoes and cook for a minute or two, until the spinach wilts. Taste and add more salt and pepper if needed.

5. Spread the potato and onion evenly over the base of the pan and then carefully crack the eggs on top, trying not to break the yolks.

6. Cover the pan and cook on a medium heat for 5-7 minutes, or until the egg whites are set. Remove the pan from the heat and spoon over the yoghurt, avoiding the yolks.

7. Sprinkle with coriander, then carefully place the tomatoes on top and finish with a trickle of oil. Bring to the table in the pan.

Tortilla Española

Tortilla española exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafés; as a main course served on worn metal plates in home kitchens. Mario Batali’s version, based on one he tasted in the Ribera del Duero wine region, is baked until golden brown and offers an especially high ratio of potatoes to eggs.

INGREDIENTS

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 1 1/4 pounds red bliss potatoes, peeled and sliced 1/8 inch thick
3. 1 onion, halved and thinly sliced
4. Kosher salt and freshly ground pepper
5. 8 large eggs

DIRECTIONS

1. Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
2. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.
3. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

MAKE AHEAD

The tortilla can stand at room temperature for 3 hours before serving.