Making Potato Recipes
Delicious making potato recipes from www.nonnascooking.com
Cherry dumplings (cseresznyes gomboc) | This Hungarian recipe for dumplings uses a technique similar to making gnocchi. When cooked the dough forms a pillowy ball around the cherries. Be sure to boil the potatoes in their skins as it helps controls how much moisture gets into the potato and therefore the dough.
Buckwheat pasta with potatoes and Swiss chard (pizzoccheri) | This is proper comfort food, a prime example of l’arte di arrangiarsi – the art of making the best of what you have. Created in the Valtellina, one of the valleys of Lombardy just north of Milan, it uses simple local produce: pasta made from grano saraceno, or buckwheat, Bitto cheese, wonderful butter and many vegetables. The pasta itself – a sort of large tagliatelle – used to be made by hand, but it is now possible to buy it dried i
Jerusalem artichoke potato cakes with red onion jam | Jerusalem artichokes are a great source of iron, making this recipe excellent for vegetarians. Look for plump and juicy Jerusalem artichokes, in season in autumn and winter. Note that the name has nothing at all to do with the place Jerusalem! It is thought that the name comes from the Italian word for sunflower 'girasole' (the Jerusalem artichoke is related to the sunflower).
Spicy sweet potato chip and avocado sammie | January 1 often marks the day that people start new diets, resolve to lose weight or exercise more, etc. But this year I'm trying to take the pressure off all of those green salads and smoothies, and offer a not-bad-for-you baked sweet potato chip sandwich. There was a lunch spot near us that offered a sweet PLAT sandwich (sweet potato, lettuce, avocado and tomato) that was kind of insane and ever since it closed, I knew making some variation of it wa
Roasted sweet potatoes and fresh figs | Figs are abundant in Jerusalem and many trees, bearing the most delectable fruit, actually belong to no one, so anybody can help themselves. Summer months are always tinted with the smell of wild herbs and ripe figs. The mother of Sami’s childhood neighbour and friend, Jabbar, used her roof to dry the glut of figs (and tomatoes) in the hot summer sun, spending hours cleaning and sorting them meticulously. Poor Um Jabbar, Sami and her son never wasted time
Two-potato tart | It’s quite special to see a potato dug up in front of you, pulled from the rust-coloured dirt and shaken to reveal its rugged skin. Sometimes the flesh is cream, sometimes red and sometimes bright purple. And each and every variety has its own ideal way of being cooked. Some prefer baking, others boiling and some are just perfect for making delicious, creamy, provincial tarts like this one, which uses Dutch Cream and Cranberry Red, two perfectly paired potatoes that keep their
Corned beef hash | The trick to making good hash browns is getting the potato to stick together. I reckon this is best done by par-cooking them to change the starch’s character – but beware, as cooking times will vary enormously depending on varieties and the age of the potatoes you use. This recipe makes a modest amount, so I suggest making a big batch to use over coming days. Plan on making it after having corned beef for dinner if you want to avoid double work.
Salt and vinegar potatoes | When making potatoes in my kitchen, something I do often, I’ll occasionally venture away from steaming and reach for a bottle of vinegar (which I swear is solely for wholesome seasoning or stain-removing purposes) and make my own salt and vinegar chips. They’re outrageously scrumptious and severely satisfying, and I think you’re going to love them. I first came across this method of sincerely infusing potatoes with vinegar (by boiling them in the good stuff) on Heidi