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Posts tagged "Potato"

New Potatoes, Fava Beans and Spring Garlic

New Potatoes, Fava Beans and Spring Garlic

Serves: 4 | prep Time 20 minutes | Cook time 25 Minutes

  • 2 cups or about ¾ pound new potatoes
  • 2 ½ pounds fresh fava beans
  • ¼ to ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 green garlic stalks, whites and greens sliced into ¼-inch pieces
  • Sea salt and freshly ground black pepper
  • 1 cup vegetable or chicken stock or water
  • Pinch of ground cayenne pepper (optional)

Scrub the potatoes, cut into 1-inch pieces and set aside.

Cut open and remove the fava beans from the pod. You should end up with about 2 cups. Set aside.

In a medium pot of salted boiling water, cook the potatoes for 5 minutes, or until tender. Using a slotted spoon, transfer the potatoes to a medium bowl. Add the fava beans to the same pot of boiling water and cook for about 5 minutes, until tender. Transfer to a bowl and run under cold water to cool. Using a sharp knife, slice through the fava bean skins and remove the skin by popping out the tender bean. Set aside.

In a medium skillet over medium-low heat, warm the olive oil. Add the potatoes, fava beans, rosemary, and green garlic. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, adding a little stock or water to moisten, if necessary. Remove from the heat and adjust the seasoning, adding cayenne if you choose. Serve warm or chilled.

Mushroom, Potato and Escarole Stew

Serving size: 4

INGREDIENTS

* 1 lbs potatoes, a small variety like russian banana or german butterball potatoes, peeled  and sliced into 1/4” half moons 

1/4 cup italian parsley, leaves chopped 

2 tsp thyme 

1 bay leaf 

2 cloves garlic, lightly crushed 

2 cloves garlic, smashed to paste 

8 oz yellow onion, fine dice 

1/4 cup extra virgin olive oil 

1 lb mix of wild mushrooms, cleaned and cut into medium-sized pieces 

1-1/2 tbs cider vinegar 

1 head escarole, leaves removed from core, washed and sliced into wide strips sour cream 

Italian parsley, chopped for garnish

METHOD

* Place the sliced potatoes in a large pot and add enough cold water to just cover the potatoes.  Add the parsley, thyme, crushed garlic cloves, bay leaf and salt. Cook very slowly at a gentle  simmer (never allow to boil) until the potatoes are tender. Remove the potatoes from the water  and reserve potato water for making the stew (it will act as the natural thickening agent).

* In a heavy bottomed saucepan, warm the extra virgin olive oil over medium-low heat and cook  the onion and smashed garlic, stirring frequently until the onions are soft and translucent. • Add the mushrooms, largest or longest cooking ones first, the smallest or most delicate ones  last. Cook until each batch is cooked through, but retain their shape and their juices have  evaporated from the pan. Season the mushroom mixture well with salt and freshly ground black  pepper.

* Add enough of the potato water to cover mushroom mixture, add cooked potatoes and bring to  a gentle simmer. Cook for 8 - 10 minutes until flavors start to meld and the the water thickens a  bit. Add the cider vinegar a tablespoon at a time to taste.

* Add the escarole and simmer for additional 2 - 5 minutes until the escarole is wilted.

* Gently ladle the stew into large bowls and top with a generous dollop of sour cream, a good  sprinkle of chopped parsley and a drizzle of extra virgin olive oil.

Cabbage and Potato Gratin

Serving size : 6

INGREDIENTS 

* 2 green or red cabbage, quartered 

* 1 pound baking potatoes, such as russets, peeled and sliced 

* 2 garlic cloves, peeled 

* 2 c milk 

* 1/2 c crème fraîche 

* 4 oz Comté, grated 

* 1 oz Parmigiano-Reggiano, grated 

* 2 tsp fresh sage, julienned 

* Kosher salt and fresh ground black pepper

 

METHOD

 * Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes. 

* Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve. 

* When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and  then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes.  When fully drained, place the cabbage in the bowl with the potatoes. 

* Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves  in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and  potatoes. 

* In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste.  Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently  toss together. Scrape the mixture into the gratin dish. 

* Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the  back of a large spoon.

* When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of  the liquid is reabsorbed into the gratin. 

* Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.