Potatoes Kracker

My neighbor's nickname is Kracker. She even had it on her license plate until she caught wind of the other meaning of the word, then she changed plates. Everyone still calls her Kracker, though.
Our family went over to Kracker's house for dinner on Saturday. I brought a smoked pork shoulder I'd tended to all day and Kracker made everything else. It was such a tasty meal... I honestly do feel that everything tastes better when someone else makes it (even a sandwich).


My favorite side dish of the night were these potatoes. Kracker told me that a friend of her sister-in-law's gave her the recipe-- it goes that way down south, friends of friends of friends-- there are never any strangers. 
The potato recipe came from a man named Corky. 'Everything Corky makes is delicious!' Kracker told me when I asked for the recipe. 'Everything is buttered, or covered in cheese and always with a dollop of Duke's Mayonnaise and a dash of Lawry's Season Salt,' she continued.
A food snob would scoff at that, but I know that it is those very staples that make southern food taste so good. Just ask Paula Dean.

If the idea of mayonnaise, butter and cheese slathered over your roasted potato bums you out, remember that you're only using a little bit. If you are still cholesterol-conscious, simply roasting the potatoes this way is a great idea for dinner parties-- and because no oil or butter is used, it's a healthy preparation, too.


2 large baking potatoes, scrubbed and halved length-wise
Vetegtable cooking spray
Lawry's or Sea salt
1/4 cup mayonnaise
1/4 stick butter (2 or 3 tablespoons), softened
2-3 tablespoons parmesan cheese
2 green onions, chopped

1) Preheat the oven to 375F (190C). Score the cut side of the potato to create diamond patterns and spray the halved potatoes with cooking spray, sprinkle liberally with salt and place, scored-side down on a heavy baking tray. Roast for 45-60 minutes; other than checking after 45 minutes to see if the scored side of the potatoes are golden, do not move them.

2) While the potatoes are roasting, make the awesome sauce by mixing everything together. Set at room temp-- do not refrigerate or the sauce will start to harden.

3) When potatoes are golden and gorgeous, remove from the oven, place on a serving platter and spread with the awesome sauce-- ooh and ahh, as the sauce melts into all those scored crevices. Serve hot.

Makes 4 potato halves.

Potato Bake

I'd like to apologize up front about the many, many years that I have lambasted home cooks who used a can of 'cream of...' soup in recipes. I never tried it, yet felt that I had the right to 'take the mick', (as my British friends would say) out of those recipes. And there are LOTS of those recipes out there.
Now, some of those recipes that call for a tin of cream-of-whatever soup are truly scary to read; using processed ingredients almost exclusively. But, some (those that are light handed with the artificial stuff) are actually pretty good. 
Yesterday, I was in a rush to make dinner. I hate that, and avoid it whenever possible. But last night, at 6pm, I found myself in the grocery store looking for something that I could make for dinner that all of my children would eat. I settled on Teriyaki salmon (never fails me), green salad and some sort of potatoes... Didn't want to to fries, or baked potatoes or even mashed. I wanted something different, something creamy but also something healthy. It was there in the soup aisle that the idea hit: I love simmering celery root with potatoes for mashed potatoes, why not try cooking cubed potatoes in cream of celery soup. My expectations were low, but that's good, right?
I accidentally grabbed a can of healthy (reduced fat/sodium) cream of celery soup (which was highly irritating), but even so I was surprised to find that this little dish turned out to become a new family favorite! Easy to do ahead, hands-off cooking in the oven, these potatoes go great with pretty much everything. And they hit the spot with kids as well as adults. 

1 can cream of celery soup (regular of low fat)
1 can milk (2%, skim--whatever type you drink)
1 small yellow onion, chopped
3 small ribs celery, chopped
handful of chopped parsley
Sea salt and pepper to taste (especially if using the low sodium soup)
6 medium baking potatoes, peeled and cut into cubes
handful of good quality breadcrumbs (homemade or Panko)
handful of grated Parmesan cheese (optional)

1) Preheat the oven to 375F (185C). In a round casserole dish, mix together the soup, milk, onion, celery and parsley. Taste and adjust seasoning. Add in the cubed potatoes and toss well to evenly coat (it will be a soupy consistency).

2) Cover and bake for 45 minutes. Remove cover and sprinkle the breadcrumbs and Parmesan over top. Drizzle with a bit of melted butter, place back into the oven and continue to bake for about 15 minutes, until the crumbs are golden.

Serve at once, but this dish is a good one to take to a potluck because, covered, it stays warm for some time.


Serves 6 

Summer Lemon Potato Salad

  Visiting my folks in Cape Cod, our first night my mom served up steamed lobster and this delicious lemon potato salad. 'The recipe's from a magazine,' she told me sheepishly. 'Which magazine?' I asked, as I watched her chopping, simmering, tossing and stirring-- paying no attention to quantities, not written recipe in sight. 'I don't know. An old one...' she trailed off as she diced stalk after stalk of celery. She stuck her finger into the dressing, tasted it and adjusted the salt, then she mixed it all together and let me try it. It was sublime (and that's saying something for a potato salad). The lemon is in no way over-powering, it's actually quick subtle. This is perfect to serve with summer grilled seafood or chicken.



4 pounds salad potatoes, halves, if necessary to make them a uniform size
Juice of 1/2 a lemon
Zest of 1 and 1/2 lemons, chopped fine
1/4 cup chopped, fresh chives
1 cup Hellmann's mayo (lite or regular)
1/2 teaspoon sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
5-7 stalks celery, chopped

1) Place the potatoes into a pot of cool, salted water, cover and bring to a simmer. Cook for 10-15 minutes until the potatoes are just tender. Drain in a colander in the sink and immediately squeeze the juice of 1/2 a lemon over the potatoes. Allow them to cool completely there in the colander.

2) Make the dressing: Mix together the chives, mayo, sugar, lemon juice, salt and pepper. Taste and adjust seasoning, if you like. Toss the dressing with the cooled potatoes and chopped celery. Stash in the fridge until ice cold and ready to serve.

Moussaka after Bath

I love cooking. When we go on vacation we rent apartments or houses rather than staying in hotels because I want to be able to cook the local foods. But, once in a while, I really appreciate someone else doing the cooking.
Yesterday my husband and I were driving back from Bath. My parents watched the kids so that we could get away for a long weekend. Although we 'took the waters', soaked, steamed and saunaed ourselves into malleable, relaxed oblivion (the kind of relaxation that you think- hope- will never go away), as we drove nearer to home and hit gridlock traffic I began to tense up. We wouldn't be arriving home until well into the evening now-- what would I cook for dinner?
As we pulled into the drive I was working out the Rubick's Cube in my mind of different pairings with the only food I knew we had in the cupboard, potatoes (Baked? Boiled? Sauteed? With cheddar, or butter? Maybe mashed...). We opened the kitchen door, threw our bags in and caught a wiff of something far better than boiled potatoes. My mom had made moussaka which was baking in the oven. She was there in the warm kitchen tossing an enormous Greek salad.
We sat down to dinner and it all tasted so good.

Sophia's Moussaka
My mother has a friend from Greece. This is her recipe.

4 small eggplant (aubergine), washed, skin left on
4 large potatoes, washed, skin left on




Bechamel Sauce
6 tablespoons unsalted butter (3/4 stick)
3 and 1/2 tablespoons flour
2 and 3/4 cups milk
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
3 eggs

1/4 cup grated Parmesan
1 regular (not large) container ricotta (I know, vague)

1 large onion, chopped
2 cloves garlic, minced
1 pound minced (ground) beef or lamb (or use same amount chopped mushrooms for vegetarian)
2 tablespoons tomato puree (paste in US)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Sea salt and pepper to taste

1) Pre-heat the oven to 350F (165F). Slice the eggplant (aubergine) and potatoes both lengthwise quite thin (about 1/2 inch). Spray a baking tray with non-stick spray, place the eggplant and potato slices on it and bake for just 15 minutes or until soft.

2) While the vegetables are baking, make the bechamel sauce. Gently melt the butter in a soup pot over medium heat. Once it is frothy, sprinkle in the flour and stir continuously until it smells nutty, but is no more than golden in colour. Now pour in the milk and stir until thick. Sprinkle in the nutmeg. Remove from the heat and stir in the 2 tablespoons Parmesan cheese. Now, whisk the 2 eggs in a separate bowl and slowly whisk them into the sauce- they will cook in the warmth of the sauce, but do not put the sauce back on the heat. Taste and season with salt.
Set aside until ready to assemble.

3) In a large saute pan heat 1 tablespoon of olive oil and add in the onion and garlic. Cook until soft then add in the mince beef or lamb or the chopped mushrooms. Cook until no longer pink, then lightly drain (if even necessary) and stir in the tomato puree (paste), oregano and thyme. Taste and season with sea salt and pepper. Set aside.

3) Grab a large casserole dish, 9" by 13" is good. Spray it with non-stick spray and layer in half of the potatoes and on top of that, layer in half of the eggplant and half of the meat or mushrooms. Spoon the entire container of ricotta over top and repeat the layer of potato, eggplant and meat or mushrooms. Finally, pour the bechamel sauce over top and sprinkle the 1/4 cup Parmesan. The moussaka may be made ahead and stashed in the refrigerator until ready to bake for up to one day.


Bake in a 375F (185C) preheated oven for 45-60 minutes. Covered the first half, the lid or foil removed for the last part of baking to create a golden top.

Oven Baked Fish Cakes

If you cook only one thing in your life, let this be it. I have made countless fish cakes—I LOVE fish cakes—but this recipe takes the cake. It is simply delicious. It is made with an ingredient I was unaware of until we moved to the UK-- smoked haddock. More delicate than smoked salmon, it adds so much to a regular fish cake. If you can not get your hands on smoked haddock, use 1 part smoked salmon to 2 parts fresh salmon or cod and don't cook the smoked salmon. 

1 pound potatoes, peeled

1 small yellow onion, minced

1 pound smoked, undyed haddock or cod

½ pound inexpensive, mild white fish (coley/pollock, cod, scrod, halibut, etc)

Small handful of chopped, fresh parsley

1 extra large egg, or 2 small ones, whisked

8 slices streaky, smoked bacon

1) Boil the potatoes. 3 minutes before they are done, add the chopped onion to the pot of potatoes to cook. Drain and set aside.

2) While the potatoes are boiling away, slip both fish into a saucepan and come close to covering with milk. Cover with a lid and gently simmer for 5 minutes, keep covered and remove from heat to steep for 10 minutes more.

3) Mash the potatoes and onions together. Add 2 tablespoons of the fish milk to the mash. Flake the poached fish into the mash, try not to brake up the fish too much. Stir in the parsley and whisked egg(s). Combine well, cover and set in the refrigerator for 30 minutes, but up to 24 hours.

4) Pre-heat the oven to 200C (400F). Spray a baking pan with non-stick spray. Shape the fish/potato mixture into 8 thick ovals. Wrap one piece of bacon around each cake, tucking the bacon ends beneath the fish cake. Bake for 30-35 minutes, until the bacon is crisped up and the fish cake is golden in spots.

Fish cakes sans bacon...

Makes 4 servings (2 patties each). Great served with a poached egg on top for brunch, lunch or dinner.

Don’t Try This at Home

I started out with all the best intentions—to create a really tasty dish easy enough for dinner for the family on Tuesday night, but impressive enough for friends on Saturday. I researched, as I almost always do—I rarely simply throw ingredients together— I looked into which flavors paired best with which, the most efficient cooking methods, etc. I was close to obsessing about this recipe, because, rather than just one entry, I conjured up in my mind, the picture of a plate of food—three recipes culminating in the perfect mid-winter dinner.

The dinner would have read (on a fine restaurant menu) like this: Pyramids of Scottish Salmon in a Horseradish-Potato Crust with Roasted Baby Winter Beets Ensconced in Shropshire Blue Cheese with Balsamic Reduction Syrup and a Fondue of Garden Leeks.

What a freaking food snob.

Except I’m not.

And maybe that is why I failed so miserably.

I didn’t have the obsessive compulsion to work at these recipes until they were perfected.

The kids wanted dinner.

My husband wanted to talk.

The laundry needed to be folded.

I gave up.

I did try, but I won’t even go into the sorrowful details of it all. It just didn’t work.

None of it.

Except for the Balsamic Reduction Syrup that I bought at a gourmet food store… that was nice.

What I can salvage is this: The topping to the salmon, the horseradish-potato crust, tasted great.  It would have worked, had a done a few things differently in the second trial (my instructions below explain the right way to carry out this recipe).

So, I have no soft-focus pictures of the dinner-of-all-dinners to post here. You will have to use your imaginations.

But, do try this sort-of-recipe. If you are not completely pre-occupied (as I was), it should turn out.

And I promise it will be tasty.

Horseradish-Potato Crusted Salmon

1 and ½ large potatoes, peeled and shredded (yielding 2 cups)

1 medium shallot, minced, yielding 2 heaping tablespoons

2-3 tablespoons prepared horseradish (depending on the heat you like)

2 tablespoons chopped parsley

½ teaspoon salt

Lots of freshly ground black pepper

Vegetable oil

4 fillets salmon, skinless

1)   Mix everything but the oil and salmon together in a bowl. Do this just before you are ready to cook, or the potatoes will oxidize, brown too much and the salt will leech out the water from them. Yuck.

2)  

20 20 minutes before you are ready to eat: Place a large, heavy sauté pan (heavy is important, I use cast-iron) over medium heat. Pour in enough oil to liberally coat (and, yes— I would use that term, even if I were not a liberal) the bottom of the pan. Season the fillets with salt. Pat some of the potato mixture onto one side of each salmon fillet (remembering that you will be coating both sides of each fillet). But for now, spread the potato mixture on one side of each fillet only. Place the fillets into the hot pan, potato side down. Spread the other side with potato mixture. Press down on each fillet to adhere the potato to the fish. Cook, uncovered and undisturbed for about 8 minutes, until the potatoes are golden and crunchy, then carefully flip over and cook the other side for an additional 8 minutes. Serve at once.

Makes 4 servings. Good luck.

Hedgehog Potatoes

Sunday my youngest children ran into the kitchen ravenous, saw these sitting on the counter and shouted, 'Those look like hedgehogs!' Kids do love these potatoes, but so do adults. The many thin slices roast up with crispy edges, while the interior remains ever so soft. A spray of sea salt chards adds an additional layer of crunch.
These are great to serve at a dinner party or buffet. You can utilize any size spud.

Method:
Peel potatoes, then settle securely onto a cutting board. With a good, sharp knife make thin slices 3/4 of the way through potato, from one end to the other (so it looks almost like a Slinky toy). Slather with oil (I like olive, but vegetable oil works, too) and scatter some sea salt over the poatatoes. Roast at 350 to 400 until nicely crisp and golden (likely to take about 30-45 minutes, depending on how many potatoes you are roasting, the size of the spuds and if you have convection or not).
Serve immediately.

Chicken and Chorizo Hash

Had to postpone that family vacation to Spain due to budget cuts? So did your neighbour. Hey-ho, put your bikini back into the drawer and invite them around to enjoy (at the very least) a taste of sunny Espagne: Chicken and Chorizo Hash. With the first forkful, the flavours will transport you to the Costa del Sol. Look at the bright side; this recipe will only cost a little over a tenner, and you won’t have had to stand in the line at the airport.

Chicken and Chorizo Hash
1, 1 and ½ kg chicken
1 large red onion, peeled and diced
4 plump garlic cloves, peeled and minced or pressed
½ pound (250 grams) fresh tomatoes, seeds squeezed out, flesh roughly chopped
1 red bell pepper, seeded, trimmed and diced
1 and ½ pounds salad potatoes, washed and chopped into bite size pieces (no need to peel)

½ pound (250 grams) Chorizo, sliced into thin strips or small cubes
2 tablespoons extra virgin olive oil (or vegetable oil)
Salt and red pepper flakes to taste
1 large, fresh egg per person
Spanish olives, chopped fine for passing (optional)

1) Place the raw, whole chicken into a large pot (removing that nasty synthetic string that trusses it). Cover the bird in cold water, place the lid on, place the pot over high heat and bring to a boil. As soon as the chicken comes to a boil, turn the heat down so that it just simmers (about medium) and allow to simmer, covered (with the lid cracked open just a wee bit) for about 45 minutes. While the chicken is cooking start the potatoes boiling (see below) and chop the other veg.

2) When the chicken is cooked, remove it from the liquid (Amigos—SAVE this cooking liquid as it has now become a fabulous stock! Refrigerate and use within three days or freeze and use within three months)... Back to the task at hand—Place the cooked chicken onto a platter and allow to cool for about thirty minutes, then take the beautifully tender, poached meat from the bones, shred it and set aside. This step can be done up to one day ahead (the meat covered and kept in the refrigerator), or you can use left-over chicken, or you could buy a cooked chicken.

3) While the chicken is simmering, wash and chop the potatoes into bite size pieces, then pile them into a large pot and cover with cold water and a few teaspoons salt. Cover, set over high heat and bring to a boil. Crack the lid, and allow to simmer strongly for roughly 8 minutes, until just tender when poked with a knife, but not falling apart. When cooked, drain and set aside. In the meantime, chop the remaining vegetables and chorizo.

4) When you are ready to eat: Grab a very, very large sauté pan or giant, shallow pot—the point is that it must be BIG. Set it over high heat. Pour the olive (or vegetable) oil into the pan and wait, watching, until the oil looks as if it is quivering, then add in the onion, garlic and red bell pepper. Sauté, stirring often for about 2 minutes, until the veg becomes soft, then add in the Chorizo and continue to sauté over high heat until the Chorizo softens, releasing some of its savoury orange-coloured goodness. Now, toss in the shredded chicken and chopped tomatoes and toss around for a few minutes, when at last it is time to add in the cooked potato chunks. Do that and toss around, allowing the hash to become steaming hot. Taste it and season generously with salt and red pepper flakes (if you fancy some heat). Serve with a nice 4-minute poaches egg (or fried egg) on top so that the yolk oozes down into the hash to make a lovely sauce.

Pass the chopped olives, if you like. Serve 4 hearty eaters or 6 more respectable types.

Pasta e Fagioli

This is a hearty stew that is so de-lish yet is so inexpensive to make. Great dinner for the budget these days, eh? If you would like to make this vegan, just omit the sausage and use vegetable broth rather than chicken broth.


6 cups chicken broth
1 medium potatoes, peeled and cubed
1 can cannellini beans, rinsed and drained
1 pound sausage (whichever type you like to eat-- Italian or smoked Kielbasa would be good)
1 small leek, top dark green end discarded, the remainder chopped small
1 14 ounce tin diced tomatoes (unseasoned) with juice
1 medium carrot, peeled and chopped smallish
1 stalk celery, trimmed and chopped smallish
a dash or two (or six) of red chili pepper flakes (omit if you do not want any heat)
4 ounces dry pasta, very small in shape
a big handful of chopped parsley
a handful of chopped fresh basil

1) Pour the chicken broth into a large soup pot and add in the potato and half of the cannellini beans. Bring to a simmer and cook until the potato chunks are very tender, then puree the whole mess (best to use an immersion or stick blender, but transferring to a stand blender will work also-- if you haven't either of those, just mash away with a potato masher).

2) While the potato and bean mixture is simmering, cook the sausage, if you are using it. If you are using raw (squishy) sausage, squeeze it out of its casing and cook loose until no longer pink. If you are using a smoked, or partially cooked sausage (it will feel firmer), cut into small half moons and saute until cooked through. If you are going vegetarian, first of all-- congratulations, well done, you are a better soul than I-- secondly, skip this step.

3) Now, add everything including the cooked sausage (if using) and the remaining cannellini beans, but excluding the pasta and fresh chopped herbs into the soup pot and bring to a simmer. Cook for about 10 minutes, until all the vegetables are tender. As soon as things are tender, add in the pasta, bring the stew up to a strong simmer and cook until the pasta is done, about 10 minutes once the stew is simmering. Stir it every once in a while.

4) Finally, stir in the parsley and basil and taste. Does it need salt? A bit of freshly cracked black pepper, perhaps? Carry on.

Serve with crunchy bread and a green salad. Pass the Parmesan cheese to sprinkle on top of the stew.

Makes about 6 servings.

Spanish Tomato, Chorizo and Chicken Stew

This is good, old fashioned comfort food. Most comfort foods (at least the kind that I like) are high in fat, salt and carbs (french fries, mac and cheese, mashed potatoes, deep fried mozzarella sticks...mmmmmmmmmmm...)...where was I? Oh yes, this is not like most of the comfort foods that I would normally be attracted to-- it is healthy. It also happens to be tasty.
If you like things spicy, just toss in some red pepper flakes during cooking.

2-4 tablespoons extra virgin olive oil
1 large chicken, cut into 8 pieces, skin removed, pieces salted
1 large onion, peeled and sliced into thin half moons
3 large cloves garlic, pressed or minced
16 ounces (1 pint) dry white wine
16 ounces (1 pint) chicken broth
Big pinch saffron
100 grams (roughly 4 ounces) chorizo sausage, cut into small pieces
2 400 grams (14 ounces) tins diced tomatoes including juice
½ teaspoon dry thyme
2 bay leaves
Salt and pepper to taste
1- 2 pounds potatoes (depending on how much you like spuds), peeled and cut into big chunks—any potato will work for this
100 grams (roughly 4 ounces) good quality olives (not Kalamata)—optional

1) Place a very large, heavy pot over medium heat and add in the oil. Brown the chicken in batches if necessary. Remove to a platter when done and keep warm.

2) Now add a drizzle more of olive oil and sauté the onion and garlic, stirring constantly, until soft.

3) Pour in the wine and chicken broth, turn up the heat and bring to a boil. Stir the brown bits up from the bottom of the pot. Allow to boil until reduced by about half.

4) Pour in the tomatoes, all of the herbs and spices and chorizo and stir to combine. Now add the chicken back in (with any accumulated juices). Cover, reduce heat to low or medium/low and allow to gently simmer for 1 hour, then add in the potatoes, raise the heat to medium, cover and cook for 15 minutes, then add in the olives and continue cooking until the potatoes are just tender. Taste for seasoning, salt and pepper and serve.

This whole dish can be made ahead of time, cooled to room temperature then stashed in the fridge for up to two days. To serve, heat on top of the stove until hot and bubbling.

Serve with crusty bread and a big, green salad. Serves 4-6

Asparagus Super Soup

This is so yummy and versatile. I first ate it hot, as soon as it was ready, but then had it for several lunches, cold. Mmmmmmmmmm! I like spice, so this recipe hits all those hot notes, but the pepper can easily be halved or cut out entirely.

Exactly as I cooked it:
3 pounds fresh asparagus, rough ends trimmed and discarded, the rest cut up into 1 " chunks
3 medium baking potatoes, peeled and cut into small dice
2 vegetable bouillon cubes
2 red Thai peppers (hot) stem removed, roughly cut into pieces (optional)
enough water to cover
1-2 teaspoons mild curry powder


Bring everything (except the curry powder) to a strong simmer and cook for 7-8 minutes, until the asparagus and potatoes are tender. Then use an immersable blender and puree soup (you could also use a blender or food processor). Sprinkle in curry powder to taste and season with salt. Taste and season again, if desired.

If you do not like things too hot, either reduce the number of chilis to 1 or negate completely. If you can't find Thai chilis you can use hot curry powder (rather than mild) instead.

Change the amount by using this general formula: 1 pound asparagus plus one baking potato, covered with water and seasoning with curry powder, vegetable bouillon cube and a bit of salt.

I drank this soup by the mugful for days...

Baked Potato Casserole

So many of the recipes I write about as having, ‘big flavors’. I love intense flavors. This dish, however does not have big, bold flavors. What it does have is that great comfort factor. Crunchy, savory potatoes, baked twice and topped with your favorites; sour cream, chives, cheddar cheese, even crumbled bacon if you like. It is a great way to use up left-over baked potatoes.

1 kg (a heavy 2 pounds) potatoes, any type you like, skins left on, baked and cooled
Vegetable oil, olive oil or melted butter
Sea salt
Toppings of your choice-- sour cream, chopped chives, shredded cheese, crumbled bacon…

1) Pre-heat oven to 200C (400F). Cut baked, cooled potatoes up into bit size chunks. You can use potatoes that have been baked the night before, or bake them earlier in the day and allow to cool at room temperature.

2) Toss potato chunks lightly with oil or melted butter. Sprinkle with salt, layer into a greased baking dish that will hold them snuggly-- this will create crunchy tops with soft bottom bits, if you want more crunchy, spread the potatoes on a larger baking sheet (lined with parchment paper) in one layer. Roast the potatoes for 25-45 minutes, depending on desired crunchiness.

3) If you would like melted cheese over top, scatter shredded cheese on during the last 5 minutes. Remove from the oven and drizzle with sour cream, sprinkle with chives or bacon-- whatever you like. Serve hot.

Serves 4

Roast Potatoes, Leeks and Fennel

Perfect for supper on a cold day with a delicious roast!

2 pounds (1 kg) potatoes, peeled and cut into large chunks
2 leeks, trimmed and washed, using up to (but not including) the very dark green part, cut into 2 inch chunks
1 fennel bulb, bottom barely trimmed, if needed, cut into 1” slices
Vegetable or olive oil
Sea salt
Freshly cracked black pepper

To make this with the above roast, it need to roast for about 1 and ½ to 2 hours. To make them separately, they can be roasted at a higher temperature (200C, 400F) for just 45-60 minutes.

1) Toss all vegetables with a bit of oil and a good amount of salt and pepper.

2) Pile onto a parchment paper lined roasting pan , in as close to one layer as possible, and roast low temperature for 1.5 to 2 hours, or high for just about 45-60 minutes. High temp will yield a crunchier potato, while the lower temp will be all nice and soft. Stir once in the middle of roasting.

Serves 4-6

Old School Potatoes

This is a true old school recipe. The cabbage and white wine are delicious in this dish and do not overshadow the potato and cheese, rather complement them. But, alas if you are resolute in your hatred of cabbage, find another potato gratin dish.

3 cups sliced white cabbage
1 large or 2 medium shallots, sliced
Half bottle of dry white wine
1 teaspoon salt
1 tablespoon granulated sugar
2 pounds potatoes, peeled and sliced into thin rounds
1 tablespoon butter
4-6 ounces Appenzeller, Gruyere or any strong ‘Swiss’ cheese, shredded
Freshly grated Parmesan, to taste
¾ cup (2 dl) heavy cream

1) Place cabbage, shallots, wine, salt and sugar into a small soup pot and bring to a simmer. Reduce heat and gently simmer, covered or not, until the liquid is almost evaporated-- about one hour.

2) Butter a 9” by 13” baking dish (any sort of shape will do-- just remember that the deeper the dish, the longer the potatoes will need to bake). Layer the bottom with 1/3 of the potatoes, overlapping a bit. Sprinkle with salt and arrange half of the cabbage on top, then sprinkle half of the Swiss cheese and some Parmesan. Repeat, using up all of the cabbage but none of the Swiss cheese on the second layer. On the last layer (the top layer), sprinkle salt, Parmesan, Swiss cheese on top of the potatoes, then pour the cream over to dribble down into the dish.

3) Cover with foil and bake in a 350F oven for about 45 minutes, then remove foil and continue baking until the cheese is golden and the dish is bubbly.

Serves 6-8

Southern German Potato Salad

On the afternoon that I made this my friend, Eva came by to chat. Both she and her husband are from Germany, so I asked her if she would try my ‘German potato salad’. She did and said that it was actually typical of southern Germany, rather than the northern type which uses yogurt and mayonnaise in the dressing. I never knew there were two (or more) variations of German potato salad-- but why wouldn’t there be? It is like saying ‘Italian food’; which varies widely, from the Northern regions dependence on rice, beans and pork products, to the south’s Mediterranean diet based largely on tomatoes, lemons, olive oil and fresh fish. The same theory applies to the States and so on.

Anyhow, ‘German food’ is often thought of as fatty and heavy (and often is). But not this potato salad- the only fat in it is the bacon (which comes out to about one and one half slices per person), no oil or mayo used. It’s sweet and sour and a little salty and a nice change from mayonnaises based potato salads.

I served it with a rosemary-roast pork loin, sauerkraut and steamed green beans for a truly southern German dinner .


1.25 kg (roughly 3 pounds) new or yellow skinned potatoes, boiled in salty water, whole for about 20 minutes, until just tender
8 slices bacon
1 medium yellow onion, minced
2 cloves garlic, pressed or minced
¾ cup chicken stock or water with chicken bouillon
1/3 cup apple cider vinegar
1.5 tablespoons corn starch
1-2 tablespoons table or brown sugar
1 tablespoon sweet paprika
Dash of cayenne or more white pepper
1 medium dill pickle, chopped small
3 stalks celery, chopped small
1 handful of fresh parsley, chopped
Salt to taste

1) While the potatoes are boiling, fry the bacon, drain all but one tablespoon fat and discard the rest, then crumble the bacon into bits.

2) Pour the chicken stock, vinegar and corn starch into a jar, seal on the lid and shake to combine.

3) In the same pan that the bacon cooked in, place the onion and garlic. Sauté for just a minute or two, then add the chicken stock-vinegar-corn starch mixture. Stir well to get up the ’fond’, little bits on the bottom of the pan. Bring just to a simmer, not a boil, add sugar, paprika and pepper, stir and continue to simmer for a couple of minutes, until the sauce thickens and the onions are tender. Taste for seasoning and adjust with salt, sugar or vinegar, if needed.

4) When the potatoes are just tender, drain and slice into ¼-½ inch slices. While they are still hot, pour the sauce over top, add in the pickle, celery and parsley. Toss to combine and serve hot or warm.

Serves 6