The Culinary Connoisseur
Potatoes, Anyone?
27
Mar
Mar
Of course you’re going to be eating lots of potatoes this
Pesach. With no other starches available potatoes are filling and will
accompany most meals. If you are tired of your basic mashed potatoes or potato
kugel and are looking for a bit more variety, we’ve come up with some exciting
ideas.
Pesach. With no other starches available potatoes are filling and will
accompany most meals. If you are tired of your basic mashed potatoes or potato
kugel and are looking for a bit more variety, we’ve come up with some exciting
ideas.
And remember, potatoes are good for you! They contain
vitamin C along with other vitamins and minerals and are naturally fat free.
vitamin C along with other vitamins and minerals and are naturally fat free.
A frittata is
falls somewhere between an over-sized latke and an omelet. Prepare this in a
cast iron skillet for amazing results!
falls somewhere between an over-sized latke and an omelet. Prepare this in a
cast iron skillet for amazing results!
3 teaspoons olive oil, divided
1 small onion, thinly sliced
1 clove garlic, crushed
1 tomato, (peeled, if it your custom to do so) seeded and chopped,
divided
divided
2 small cooked potatoes cut into 1/2-inch dice
1 medium zucchini, peeled or not, sliced into rounds ¼” thick
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, plus more to taste
4 large eggs
4 large egg whites
2 tablespoons chopped, checked scallions
Preheat the broiler. Heat 2 teaspoons of oil in a 10”-12” cast iron
skillet over medium heat. Add onion, garlic, and half of the tomato; cook,
stirring, until the onion is limp, about 5 minutes.
skillet over medium heat. Add onion, garlic, and half of the tomato; cook,
stirring, until the onion is limp, about 5 minutes.
Add the potatoes and cook, stirring, until they start to brown, about 4
minutes. Add zucchini and cook until heated through. Remove the vegetables from
the pan; season with salt and pepper.
minutes. Add zucchini and cook until heated through. Remove the vegetables from
the pan; season with salt and pepper.
Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it
to low heat.
to low heat.
Lightly whisk whole eggs and egg whites in a medium bowl. Add the
vegetables to the egg mixture and pour into the pan, gently stirring to
distribute the vegetables. Cook over low heat until the underside is light
golden, 5 to 8 minutes.
vegetables to the egg mixture and pour into the pan, gently stirring to
distribute the vegetables. Cook over low heat until the underside is light
golden, 5 to 8 minutes.
Place the pan under the broiler and broil until the top of the frittata
is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it
onto a platter. Garnish with scallions and the remaining chopped tomato.
is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it
onto a platter. Garnish with scallions and the remaining chopped tomato.
Slice in wedges and serve immediately.
A meatless version of Shepherd’s Pie. If you are
making this for a milchig meal, add a layer or shredded mozzarella cheese
between the onions and the potatoes—mm, mm!
making this for a milchig meal, add a layer or shredded mozzarella cheese
between the onions and the potatoes—mm, mm!
For the potatoes
5 Idaho potatoes, peeled
5 Idaho potatoes, peeled
1 teaspoon lemon juice
3 tablespoons light olive oil
½ cup chicken broth
1 teaspoon kosher salt and freshly ground pepper to taste
for
the caramelized onions:
for
the caramelized onions:
1 large sweet yellow onion
1 tablespoon olive oil
1 teaspoon sugar
¼ cup white wine
½ teaspoon kosher salt and freshly ground pepper to taste
Cube and cook potatoes until just soft enough to pierce
with a knife. Drain and mash potatoes as
smoothly as possible, adding lemon juice, oil, broth, salt and pepper.
with a knife. Drain and mash potatoes as
smoothly as possible, adding lemon juice, oil, broth, salt and pepper.
Peel and slice yellow onion. Place onions with olive oil
into a heavy duty saucepan, cover and cook on medium heat for about 5 minutes,
(or until softened). Toss often while cooking. Sprinkle onions with sugar and
wine and sauté until onions are caramelized. Season with salt and pepper.
into a heavy duty saucepan, cover and cook on medium heat for about 5 minutes,
(or until softened). Toss often while cooking. Sprinkle onions with sugar and
wine and sauté until onions are caramelized. Season with salt and pepper.
Heat oven to 375 degrees F.
Place half the potatoes in a 9” pie deep pie plate or
oven-to-table dish. Top with the caramelized onions. Place remaining potatoes
in a piping bag fitted with a large star tip and pipe potatoes on top of onions
in a decorative design. Bake 35 minutes
or until top is browned and crispy.
oven-to-table dish. Top with the caramelized onions. Place remaining potatoes
in a piping bag fitted with a large star tip and pipe potatoes on top of onions
in a decorative design. Bake 35 minutes
or until top is browned and crispy.
If you still prefer your potatoes mashed, try adding some
knob celery or parsnip to the potatoes. Adding chicken soup to moisten the mash
also adds lots of flavor! And don’t skimp on the fried onions!
knob celery or parsnip to the potatoes. Adding chicken soup to moisten the mash
also adds lots of flavor! And don’t skimp on the fried onions!