Rosemary Salt Roasted Potatoes

Processed with VSCO with a6 preset

Hello friends! I’m afraid I’ve been absent from this space for a little while, but the blooming spring flowers, emerging market produce, and buzzing bees have been energizing me to get back in the kitchen and share what I’m cooking up. This past weekend in Seattle was glorious and got me out in the garden, tidying and preparing the beds for seeds and transplants. Every year my rosemary bush explodes with purple flowers, which I harvest for salads and other herbal projects (more on this soon). This was my spark of inspiration for today’s simple recipe. Salt roasting potatoes really concentrates their flavor and adding a bed of rosemary leaves and blossoms to the mix is a match made in heaven. Unlike boiled potatoes which may be crumbly or flaky, salt roasted potatoes are dense and hearty, standing up really well to sauces or meats. They also make excellent leftovers for breakfast, quartered and reheated in a frying pan with butter. Without further ado, here’s my recipe for salt roasted potatoes, which easily serves four.

Rosemary Salt Roasted Potatoes

2 pounds small red potatoes (fingerling potatoes or smaller Yukon gold potatoes would be great too)
1 1/2 cups kosher salt
4 sprigs flowering rosemary (regular rosemary would be fine too), cut into 2 inch pieces
1 Tbsp butter

  1.  Preheat oven to 375°.
  2. On a small baking sheet, spread the kosher salt out so that it is 1/4  inch thick. Place the rosemary pieces across the salt. Nest the potatoes on this mix as equally spaced as possible.
  3. Roast for 30-45 minutes, until the potatoes are easily pierced with a fork.
  4. Remove the potatoes from the salt and place in a serving bowl. Crumble some of the roasted rosemary over the top. Top with small dollops of butter. (You can save the salt in a container for future use.)
Advertisements

Fingerling Potatoes With Wilted Chard And Leek Vinaigrette

  
We’re in the final stages of winter here in the Pacific Northwest, which means I’m craving greens and starting to look upon root vegetables with disdain. This recipe helps me bridge the gap- it’s still quite hearty with its fingerling potatoes, but the rainbow chard and leeks seem like a promise of better things to come. You’ll have leftover vinaigrette from this recipe. Luckily it’s one of my favorites and is quite versatile. I’d recommend using any leftover dressing on roasted Brussels sprouts, for dipping artichokes, or just smeared on toast. This dish would make an excellent side to roast chicken or would make a tasty brunch dish served with a couple of fried eggs.

Fingerling Potatoes with Wilted Chard and Leek Vinaigrette

1 pound fingerling potatoes, cut in half lengthwise 
4 garlic cloves, thinly sliced
1 bunch rainbow chard, stem cut into bite sized pieces, leaves chopped
4 tablespoons canola, sunflower, or coconut oil, divided
1 large leek, white and light green stalk only
1 teaspoon Dijon mustard
4 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 cup olive oil

1. Cut leek into half inch rounds. In a large skillet, heat 1 tablespoon canola oil over high heat. Add leeks and sauté until wilted and lightly caramelized. 

2. Add leek, mustard, vinegar and salt to a blender and puree. Then slowly pour olive oil into the blender while running. This will create a thick, smooth dressing. Set aside.

3. Meanwhile, preheat the oven to 375°. Toss potatoes in 2 tablespoons of canola oil and sprinkle lightly with salt. Roast for 12-20 minutes, until easily pierced with a fork. Set aside.

4. In a large skillet, heat 1 tablespoon canola over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chard stems and sauté 2-3 minutes. Add chard leaves and sauté just until wilted.

5. In a large mixing bowl, toss potatoes and chard with enough dressing to lightly coat everything. Season with salt and pepper.

Indian Inspired Spinach, Dandelion Greens, and Potatoes

Saag

Welcome to Week 1 of the Late Spring CSA session at Jubilee! If you’re just now beginning to follow along, take some time to explore this space. The links to the right should help you find recipes for particular ingredients. If you have any questions or just want to say hi, click the contact link above! I’d love to hear from you! If you’d like more resources or websites about local food in the Northwest, check out some of the links.

Now back to our regular programming…

Dandelion greens are a nutritional powerhouse, full of Vitamins A and C, with plenty of fiber and potassium. They cook down much like spinach, so I have combined them in this recipe. If dandelion greens are not available, double the amount of spinach. You’ll notice I’ve instructed you to leave the stems on the cilantro – this is where all the flavor is, so I like to incorporate them whenever possible. If you’re not a huge cilantro fan, just use the leaves or omit them entirely.

Ingredients:
1 bunch spinach, washed, trimmed, and roughly chopped
1 bunch dandelion greens, washed, trimmed, and roughly chopped
1 large onion, peeled and cut into a small dice
2 garlic cloves, peeled and minced
6 tablespoons butter or canola oil, divided
1 jalapeno, seeds removed & finely chopped
1/2 inch ginger knob, peeled and grated
1 teaspoon garam masala spice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup water
1/2 cup plain yogurt
salt to taste
1 pound fingerling potatoes, cut into 1 inch pieces
1 teaspoon turmeric
1/4 bunch cilantro, roughly chopped with stems

Method:
In a medium pot, combine potatoes with enough water to cover by 1-2 inches and bring to a boil. Keep an eye on these. When they are easily pierced with a fork, they are done. Drain the water and set aside. In a large skillet (preferably cast iron), heat 2 tablespoons of butter or oil. Add turmeric, then add potatoes. Saute until slightly crispy on the outside. Remove from heat and set aside.

Meanwhile, in a large, non-stick skillet, heat the butter or oil over medium heat. Add the onion, garlic, jalapeno, and ginger and saute until caramelized. This should take about 15 minutes. If it gets dry add, some water one tablespoon at a time. Add the garam masala, cumin, and coriander and cook until fragrant, about 3 minutes. Add the spinach and dandelion greens, stirring well with a pinch of salt and about 1/2 cup of water. Cook for about 5 minutes. Remove from heat, stir in yogurt, and add potatoes. Serve with basmati rice and top with fresh chopped cilantro.

Sunchoke Soup

sunchoke soupSunchokes are like the secret agents of the vegetable world. They go by many names (Jerusalem artichokes – though they are not from Jerusalem nor are they artichokes, sunroots, earth apples, and topinambour) and easily blend in with many vegetables thanks to their mild nature. These tubers are a close relative to the sunflower though they visually resemble the ginger root. Sunchokes are a New World food that was cultivated long before Columbus arrived. It makes sense that they were a staple food in the Native American diet, considering they are an excellent source of potassium, iron, and fiber. While they have a similar consistency to potatoes, sunchokes’ flavor is sweeter with a certain “je ne sais quoi.” They are delicious when roasted or made into chips, but for a weeknight meal, I like to enjoy them as a hearty soup with a fresh salad and some crusty bread.

Ingredients:

1 tablespoon olive oil
1 large carrot, diced
2 celery stalks, diced
1 large shallot, diced
1 pound sunchokes, peeled and cut into smaller pieces
2 medium potatoes, peeled and cut into smaller pieces
1 quart vegetable or chicken stock
1 teaspoon fennel seed
1/4 teaspoon nutmeg
2 sage leaves
water, as needed
salt, to taste
creme fraiche (optional to garnish)

Method:

  1. In a dutch oven or soup pot, heat olive oil. Lower the heat and add the carrot, celery, and shallot. Sweat until the onions are translucent.
  2. Stir in the fennel seeds, sage, and nutmeg. Allow flavors to meld for a minute or so.
  3. Add sunchokes, potatoes, and vegetable stock. Bring everything to a low simmer. Continue to cook until sunchokes can easily be pierced with a fork.
  4. Use an immersion blender to puree the soup (or use a regular blender and work in small batches). When it has been blended, add any water as needed to thin the soup to a desirable consistency. I like mine fairly thick, so I only added about 3/4 cup of water.
  5. Taste and add salt as needed.
  6. Spoon into serving bowls (this recipe should serve four for dinner) and garnish with creme fraiche or sour cream.

Rutabaga Fritters

Welcome back everyone! The Winter CSA session is back and I’m excited to be giving you more recipes over the next six weeks! If you have any questions, you can always contact me through the link above. Now let’s get started!

winter week oneWe’ve had a mild winter thus far and it’s easy to get tricked into thinking that spring is beginning to peak through our grey days. I don’t want to alarm you, but as of this week, winter is only halfway done. I know. It’s tough love. But! Just think! That means we still have plenty of time to indulge in the comfort foods that are a signature of these dark days! And so, I offer you some Rutabaga fritters. These are an easy weeknight treat or a great weekend brunch option. And they make use of so much from this week’s box! Similar to Jewish latkes, these fritters embrace the earthy flavors of winter with some fond memories of fall (thanks to the pumpkin butter) and the hope of spring (from the bright flavor of sour cream). These are a staple in our home and I hope you find comfort in them as well.rutabaga fritter serving

Ingredients:

1 pound rutabaga (if you don’t want to use this, double your potato amount)
1 pound potatoes, peeled
3 leeks, white and light green parts only, thinly sliced into half moons
4 eggs, lightly beaten
6 tablespoons flour, plus more to coat the fritters
1 teaspoon nutmeg
1 teaspoon thyme
salt and pepper to taste
neutral oil like canola or sunflower to fry

to serve: fried eggs, sour cream, and pumpkin butter

Method:

  1. Using a box grater or food processor, coarsely grate the rutabaga and potato.
  2. Mix together remaining ingredients in a mixing bowl.
  3. Use your hand to form ping pong sized balls, gently squeezing out any extra liquid. Next, flatten these balls and lightly dredge them in flour. Set aside.
  4. Heat enough oil in a fry pan that 3-4 fritters will be submerged about 1/3 of the way up. This amount will depend on the size of your fry pan. You don’t want your fritters too crowded.
  5. When the oil is hot, place 3-4 fritters at a time in the fry oil and cook until golden brown (about a minute), then gently flip until the other side is browned as well. Remove and place on a plate lined with a paper towel.
  6. Once all the fritters have been cooked, served them with a dollop of sour cream and pumpkin butter. To be extra decadent, fry an egg or two per person to enjoy with their fritters! Runny yolks make a great sauce for these guys!

Note: If you aren’t too keen on pan frying these, try baking them in a 375 degree oven until golden brown. Begin checking them for doneness after 8-10 minutes.

rutabaga fritters

fritters and egg