Aloo Gobi

11 04 2017

This is a classic Indian cauliflower and potato dish. I served it with some dal and steamed basmati rice. It was delicious on the day and reheated two days later. That is the best part about Indian food. It is so good for leftovers. Also the ginger/garlic paste that is part of  the recipe is a great staple to have in the refrigerator.

Ingredients

  • 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
  • 1 tablespoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 cup water, divided
  • 2 tablespoons peanut oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 teaspoon cumin seeds
  • 1 small head cauliflower, cut into small florets
  • 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
  • Kosher salt
  • 2 tablespoons freshly minced cilantro leaves, to garnish

Ginger-Garlic Paste:

  • 1/2 cup cloves garlic, whole
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 1/4 cup canola oil

 

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German Style Potato Pancakes

6 04 2017

I received this recipe from a chef I worked with at a local restaurant. His grandfather was a chef in Germany and this has been passed down from him. These are lovely and crispy. We used to serve them topped with gravlax or smoked salmon and crème fraiche.

Ingredients:

6 Yukon Gold potatoes, peeled and shredded

1/2 onion grated

2 eggs

1 tbsp. potato starch

Oil for frying

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Grilled Vegetable and Mozzarella Salad with a Spicy Chipotle Dressing

14 03 2014

This was a lovely light summer meal. Even my teenage boys ate all the grilled squash which is a coup for me. You can adjust the spiciness of the dressing to your taste. I think the little roasted potatoes were the favorite. I used Peruvian purple potatoes but any baby potatoes will do.

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Vegetarian Shepherd’s Pie with Potato, Parsnip, Horseradish Puree

4 01 2013
I made this dish last night and it was absolutely delicious. The key was the wonderful soaking liquid from the porcini mushrooms which added a great earthy flavor to the stock. Also the puree of potatoes and parsnip was lighter that just the normal mashed potatoes. Read the rest of this entry »




Indian Roasted Cauliflower and Potato Salad

29 08 2011
I was creating an Indian menu for a new company where I am working. If any of my readers are in South Florida, check out http://www.eats-good.com. We cook and deliver twice a week wonderful meals for you or your entire family. For the next month, we are taking a trip around the world and this week we are going to India. So, last night I tried out this recipe on my family and they loved it. It is a great twist on classic potato salad and so much more flavorful.

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Potato, Artichoke, Mushroom and Goat Cheese Gratin

28 01 2011
I was looking to make a hearty dish that I could make ahead of time and my family could reheat easily. I came up with this gratin filled with yummy portobellos, marinated artichoke hearts and lots of cheese. I was not around to eat it with them, but when I returned home, they had only left me a small amount because it was too good to pass up. I guess that is a positive sign. This is quite easy to put together and is delicious served with a green salad.

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Summer Vegetable Stew on Corn Potato Cakes

15 08 2010
Summer is the best time to get experimental with all the vegetables found in the stores or in your garden. I looked in my refrigerator and found zucchini from my Mom’s garden and some corn on the cob and Russet potatoes. This is what I came up with to use them for an easy summer dinner. I served this with a crispy Caesar Salad.

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Penne with Broccoli and Fingerling Potatoes in a Creamy Pesto Sauce

29 05 2010
I looked in my refrigerator and found three ingredients that needed using up: broccoli, fingerling potatoes, and pesto sauce. So I came up with this really lovely and satisfying pasta dish. I served it with a nice green salad and voila, a complete meal. I roasted the potatoes because I love their taste, but if you are short on time, you could always boil or steam the potatoes.

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Curried Red Lentil and Vegetable Soup

26 04 2010
This is a nice make-ahead soup. You can use water or a nice vegetable stock as the base for the soup. I always opt for the vegetable stock if I have some homemade on hand.I used swiss chard but you could also use spinach or any other green chopped coarsely.
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Braised Fennel and Potatoes

6 04 2010
I love fennel. It has a beautiful subtle anise or licorice flavor. You can use it raw in salads but one of my favorite ways of preparing fennel is braising. Braising involves searing the vegetable first then adding liquid and cooking until tender. I served this dish with my Easter dinner and my boys loved it, even the one who says he doesn’t like fennel and onions.

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