Sweet Potato and Sausage Soup

Thursday, February 11, 2016

Adapted from Bon Appetite 

Potato-Cheese Latkes

Thursday, October 29, 2015


Potato Kale Cakes with Rouille

Thursday, October 29, 2015


Celery Root and Potato Puree with Roasted Jerusalem Artichoke Croutons

Wednesday, October 07, 2015


2 medium celery roots, trimmed, peeled, cut into 1-inch cubes (about 8 cups)
1 pound potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups low-salt chicken broth
2 cups whole milk
3 garlic cloves, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons unsalted butter, divided
8 ounces Jerusalem artichokes (also called sunchokes), scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)

Combine first 7 ingredients in heavy large pot. Add enough water to cover.  Sprinkle with salt.  Bring to boil, reduce heat to medium and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.  Drain; return to pot.  Discard thyme sprigs and bay leaf.  Stir over medium heat to dry vegetables.  Using potato masher, mash vegetables until coarsely pureed.   Mash in 3 1/2 tablespoons butter.  Season with salt and pepper.

Preheat oven to 425 F.  Cut Jerusalem artichokes into 1/2" cubes.  Place in medium bowl; add oil, sprinkle with salt and pepper; toss to coat.  Dot with remaining 1/2 tablespoon butter.  Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.

Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes with chopped thyme and serve.

Potato Curry Pie

Friday, September 18, 2015

Courtesy of: Christina Shahriari 

Potato Leek Soup (Vegan)

Friday, July 17, 2015

Courtesy:  Sara Graca 

Go Back


onion ramps blueberry syrup yellow onion beet leeks pine nuts Spread sausage sandwiches strawberry sour cream Swiss Chard parmesan pecans Recipes chiles pancake strawberries casserole beer carrot top tortillas celery root sesame Drinks Soup turnip pecan pork chop cantaloupe Tomatillos paste Spinach conserve kirsch coeur cockaigne rouille green pepper Squash Apple mint coriander muffins caesar celery hearts sauce lemon grass tostadas Potato beet greens spiced winter squash walnuts jack cheese polenta knots bulgar wheat thai steak spring feta bosc bread pudding carrot tops cheese carrots gruyere sherry buttermilk heavy whipping cream autumn barley sweet dijon gazpacho frittata pineapple strata maple syrup artichoke slaw Vegan radish Jerusalem artichoke cranberry Tomatoes prosciutto Chevre egg jam Salsa fennel bulb hickory shitake Farmers' Market Bread reggiano buckwheat gratin collins chicken dinner salad green beans couscous creme gin bok choy basil peach mushroom kalamata watercress cream cheese pudding bell pepper chicken absinthe daisy fraiche baguette shiitake Corn fritter latkes chili sweet potato snow peas meatballs okra bean Beans cornmeal almonds stuffing brown sugar lettuce bbq cauliflower olives currants shallots shelling melon Leek fennel bloody mary asparagus Greens arugula cream cake Side Cider wheat flour dill habanero pie tuscan parmigiano nectarine coconut milk celebration plum tomatoes turnips vanilla wafers egg noodles Dressing walnut oil tomato honey peppers berry chorizo bacon sandwich mushrooms crepes blue cheese anchovy bayeldi spelt Kale tomatoe fondue onions cointreau almond milk remoulade pesto Salad plum flank steak fennel seeds curry pork Shitake Mushrooms verde Red Onion dilly vegetarian kluski cucumber kohlrabi Rice wine vinegar plums radishes sunchokes beets biscuits scallions yogurt coeur a la creme wasabi anise roasted pepper pumpkin chipotle chocolate celeriac chimmichurri chives butter white beans chilies beef hazelnuts carrot fronds wrap peas zucchini maple vinaigrette oats Eggplant garlic mustard greens bruschetta swiss capers gouda tomato juice sour chili peppers shrunken heads crisp pears fritters apples tart compote flank poblano Cranberry Beans goat Cheese Poblano Chili imam pasta scapes rhubarb chimichurri eggs baby bok choy gorgonzola jack vegetable potatoes Butternut bulgar tenderloin cilantro panzanella pickled tomato corn pie