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


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