From Joanna R, Here is a recipe for Zuppa Soup which you kindly provided most of the ingredients. I substituted Chorizo for Italian Sausage because that is what I had. I got this recipe from boscheed@yahoo.com
8 ounces hot or mild Italian sausage
1 small onion, diced
1 teaspoon table salt
1/4 cup vermouth or dry white wine
2 cloves garlic, minced or pressed through garlic press
2 large red potatoes, scrubbed and cut into 1/2 inch cubes
2 cups low-sodium chicken broth (preferably homemade)
2 1/2 cups water
1
more
Tag Archives: potato
Spicy Potatoes and Cauliflower
Thanks to Rebekah C for this. It comes from Food.com and she says it is delicious!
more
Ingredients
- 1 head cauliflower, broken into flowerets
- 2 medium potatoes, skin removed and cut into 1 inch pieces
- 2 medium sweet potatoes, skin removed and cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes, crushed
- 3/4 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
Directions
- Preheat oven to 425.
- Place potato/cauliflower in large bowl or plastic bag. Please note
FENNEL, LEEK, POTATO SOUP
Yvonne writes:
Have a recipe to share: So easy and my Daughter said it was delicious!
1 T. butter 1/4 tsp. fennel seeds
2 C. chopped fennel bulb (2 small bulbs) 1/8 tsp. black pepper
2 C. thinly sliced leek (2 large)
1 3/4 C. (1 inch) cubed potato garlic seasoning as desired
1 3/4 C water 2 (14 1/2 oz.) cans chicken broth
1/2 tsp. salt Fennel fronds (optional)
Melt butter in Dutch oven (or large cooking pot) over medium heat. Add fennel and leek...saute 4 min.
more
Fennel and Potato Bake
This recipe comes from Martha Stewart. We adapted it slightly.
Ingredients
more
Boiled potatoes and blanched cabbage are good partners for “cabbage and home fries.” Start with sliced potatoes—perhaps some left-overs. Fry the sliced potatoes in butter to crisp the edges and then add the cabbage. Toss and stir to make sure the potatoes and cabbage are combined and thoroughly heated. Season well with salt and pepper. Add herbs for color.
more
- 1 tablespoons butter, plus more for pan
- 1 medium fennel bulbs, (8 ounces each)
- 3/4 pound potatoes, scrubbed
- Coarse salt and ground pepper
- 1/4 cup plus 3 tablespoons grated Asiago cheese
- 1/4 cup heavy cream
Directions
more
- Preheat oven to 400 degrees. Lightly butter a small baking dish or a couple of custard dishes.
- Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).
- Add potatoes to prepared dish in three layers, alternating with
Garlic Mashed Potatoes with Corn
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped onion
- 1 cup fresh corn kernels
- 3 garlic cloves, minced
- 3/4 cup whipping cream
- 2 tablespoons (1/4 stick) butter
- 1/4 teaspoon saffron threads
- 1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
preparation
Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat.CABBAGE AND POTATOES
Boiled potatoes and blanched cabbage are good partners for “cabbage and home fries.” Start with sliced potatoes—perhaps some left-overs. Fry the sliced potatoes in butter to crisp the edges and then add the cabbage. Toss and stir to make sure the potatoes and cabbage are combined and thoroughly heated. Season well with salt and pepper. Add herbs for color.
Potato, Tomato, Corn and Basil Salad
Adapted from Dave Lieberman's recipe on Food Network.com
Ingredients
- 1 pound potatoes, scrubbed
- 5 medium ears of corn (about 3 pounds)
- 1 pint cherry tomatoes, halved lengthwise
- 1 small onion, peeled and sliced thinly (about 1/2 to 3/4 cup) or several green onions diced
- 1 large bunch fresh basil, rinsed, dried, and leaves picked
- 1/4 cup extra-virgin olive oil
- 2 large lemons, juiced
- 1 teaspoon kosher salt
- About 15 grinds freshly ground pepper
Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork
more
Fried Potatoes with Ramps
Here is a truly southern recipe for ramps and potatoes that we found on About.com.
Ingredients:
- 4 cups ramps, cleanded and sliced into 1-inch pieces
- 3 Tbsp bacon drippings
- 3 to 4 medium potatoes, peeled, sliced
- 3 large eggs
Preparation:
Heat bacon drippings in a large heavy skillet; add sliced ramps and potatoes. Fry until tender. Break the eggs over the ramps and potatoes and stir to mix well. Fry for about 2 minutes, or until eggs are cooked on bottom. Turn and fry on
more
Sweet Corn Potato Salad
This one will take you back to summer some. You can serve it either cold or warm. The dressing in this one is courtesy of Jamie B, who sent me a recipe earlier in the year for a no-mayo coleslaw that has changed my life. (search the fresh fork blog for that recipe, Russian cabbage salad)
Wash and coarsely chop your potatoes. You want the pieces to be about the same size so they cook evenly. I like mine about nickel
more
Sweet Corn and Potato Gratin
My ma found this recipe in Healthy Cooking magazine and has recommended it. This is one recipe we don’t disagree on.
Ingredients:
- 1 medium onion, sliced thin and quartered
- 2 tablespoons butter and 2 tablespoons flour
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup milk, 2% or whole
- 2 pounds potatoes, sliced thinly
- 2 cups frozen corn, drained
- 1 cup creamed corn
- 0.75 cups bread crumbs
- 1 melted tablespoon butter
In a large saucepan, sauté the onions in
more