Kale :& chickpea stew
Here’s DJ Food with Stealin Stew
Kale, sweet potato & chickpea stew with cumin, paprika & lime
17
Category Archives: potatoes
Roasted cauliflower and potato soup
Potatoes roasted with rosemary and garlic – such a perfect combination. So completely comforting. This soup combines these flavors, as well as the equally perfect combination of cauliflower roasted with brown butter and caraway seeds. It’s not an elegant soup, but it is a delicious and substantial soup. We ate it on the coldest day of the winter, so far, with warm goat cheese rolls fresh out of the oven. Exactly right! I had actually roasted the cauliflower the night before, and cooked the potatoes in a clay pot at the same time. But I’m going to give you this recipe as though you were starting from scratch. It will work equally well either way.
Here’s Papas by Mr Loco. That means potatoes, doesn’t it?
Continue reading
Spinach pesto croquettes
pesto croquettes
Other than that, though, these are uncomplicated, comforting war-ration-we-can’t-afford-any-meat fare. I tried to make them very simple, so that my sons would eat them, so it’s just potatoes, breadcrumbs, pesto, and mozzarella. But there’s nothing in it that you don’t like!!
These are easy, pretty, and very green. A good way to use up leftover mashed potatoes! I served them with a bright red simple tomato sauce, that I made quite smoky and spicy with paprika and red pepper flakes.
Here’s Blackalicious’ Green Light, Now Begin.
Continue reading
Roasted butternut pies with a beer crust
Butternut beer pies
These pies are crisp and flaky on the outside, and soft and yummy on the inside. They combine roasted butternut squash, roman beans, and pistachios. The squash is sweet, the beans are earthy, and the nuts provide a nice flavor and a little crunch to the proceedings. There’s beer in the crust and beer in the pies. So use a beer you like! Roman beans are very similar to pinto beans, in appearance, taste and texture. They’re largish, and you partially mash them here, so you have a nice contrast of refried-bean texture and the occasional solid yet tender bean.
These pies have sharp cheddar, which holds everything together and adds an edgy yet melty flavor. And they’re seasoned with thyme, sage, rosemary, paprika, nutmeg and fennel. They’re nice to take to a party, because they transport well, and they’re substantial enough that they can make a meal. That’s it! I’m done talking about them! I’m going to tell you how to make them now. Except that I should mention that I took them to a party, and as I sat with them on my lap – they were warm and fragrant, and they smelled like butter and beer, and it made me think of butter beer. That’s from Harry Potter, right?
Here’s Roman Blue by Danger Mouse and Daniele Lupp. I’ve just heard it for the first time, but it’s lush and Ennio Morricone-y, and I think I’ll listen to it again!
Continue reading
Pie, Mash & Liquor – vegetarian style
I first came across pie, mash & liquor in the wonderful blog Spitalfields Life. This meal is an east London phenomenon, which consists of a meat pie, a pile of mashed potatoes, and a drenching of liquor (parsley sauce). And it seems to be accompanied, traditionally, by jellied eels. (I haven’t come up with a vegetarian version of this, but it would probably involve okra.) The meal is served in gleaming marble and glass pie shops, which I vow to visit one day!
I used a black bean and mushroom substitute for the meat. From the recipes I’ve seen, there’s a bit of leeway with different flavorings – it’s not as pure and simple as a cornish pastie, for instance. I added marmite, mustard powder, paprika, and beer, and the result is really delicious! I have made parsley sauce in the past, but I was in the mood for something different, this time, so I made an herbed walnut sauce, and stirred a big helping of pesto in at the end so it would be green (and tasty!!)
I used a hot water crust on the bottom and a paté brisée on the top, which seems to be traditional, according to some sources. But you could use one or the other. And I used a large-sized muffin pan, but you could use a regular muffin pan, or, to really keep it simple, just use paté brisée and fold them over like turnovers.
Here’s Dee Dee Sharp doing Mashed Potato Time
Continue reading
Sweet potato buns
I made these sweet potato buns with the last of the veg from our CSA. They’re a lovely rosy color, have a crisp crust and a fine crumb. I added a little cardamom and paprika, so they have a subtle sweet/smoky flavor that seems to go with their color. Yesterday was a day of freezing dampness, and it was nice to have a fresh-baked bun at the end of it.
Good with black bean burgers!
Here’s Mikey Dread’s Hot Cross Bun to listen to as you wait for the dough to rise.
Chickpea/sweet potato/red wine stew
chickpea stew with rosemary dumplings
Did you know that Neil Diamond wrote Red Red Wine? It’s true, he did!
Continue reading
Potatoes, sofrito, fennel, mmmmmm
Potatoes, so mild-mannered and comforting, meet some spicy, vibrant friends in this very pleasing, intensely flavored dish. The potatoes are sliced thinly, and layered with sofrito, olives, capers and fennel, and they all combine to create wonderful tastes and textures.
I just discovered this song, but I really like it! Tony Touch, the Beanuts and D’Mingo with Sofrito Mama.
Continue reading
Out of the Ordinary 