I used to bake bread regularly, when it seemed I had endless amounts of time at my disposal, but that’s what it’s like in the early days – when we were young and sure to have our way. All the bread recipes I am blogging that are from The Vegetarian Epicure are some of my… Continue reading Potato White Bread (The Vegetarian Epicure)
Tag: potato
Escarole Lentil Soup
Optional: 1 pound ground beef, browned 1 ½ cups dry lentils, sorted and rinsed2 stalks celery, chopped1 potato, peeled, and diced1 clove garlic, minced1 can (14 ounces) chicken broth4 ½ cups water1 medium bunch escarole¼ teaspoon black pepper Parmesan or Romano cheese, grated Put lentils, celery, potato, and garlic into large soup pot along with… Continue reading Escarole Lentil Soup
Rich Minestrone (The Frugal Gourmet)
This is a great, hearty soup, and not a character in The Godfather (I can make that joke, I’m Italian). The Frugal Gourmet complimented this recipe with one of his favorite phrases, “This is peasant food!” You see, out of necessity, peasants used all kinds of simple and cheap ingredients, to make nourishing food for… Continue reading Rich Minestrone (The Frugal Gourmet)
Lentil Soup (Laurie Colwin)
Also see her recipe for Mulligatawny Soup! 1 cup lentils, picked over and rinsed8 cups chicken broth1 carrot, sliced2 cloves garlic, minced1 small onion, chopped1 bay leaf1 sprig thyme (or ¼ teaspoon, dried)1 boiling potato, diced1 rib celery1 cup sliced string beans Ingredients for variations1. Double smoked bacon, veal bones and a couple of short… Continue reading Lentil Soup (Laurie Colwin)
Brisket – Home-Style Stew
This is the first of a quintet of brisket recipes that you can make out of a basic recipe. the other ones are as follows:Smoky;Texas Chili;Italian Ragu;Five-Spice Style.We’ve made every single one of them, and they are all very good. 1 beef brisket, about 3 pounds 1 tablespoon paprika1 teaspoon salt½ teaspoon black pepper1 large… Continue reading Brisket – Home-Style Stew
Pepped-Up Potato Salad
½ teaspoons mustard seeds1 teaspoon celery seeds3 tablespoons cider vinegar2 pounds potatoes½ teaspoon salt½ cup finely chopped scallions, plus additional for garnish3 hard-boiled eggs, peeled¼ cup mayonnaise 1. In a small bowl combine mustard seed, celery seed, and vinegar, and set aside for several hours or overnight. 2. In a kettle, combine potatoes with enough… Continue reading Pepped-Up Potato Salad
Pumpkin Mashed Potatoes with Spinach and Fennel (or Celery)
A meatless version of a Chilean dish, charquicán. Just like the other meatless charquicán recipe on my blog, the fennel and spinach do not mash up with the potatoes, but retain their separate textures. Also, the potato skins, though thin, are a significant presence in the mash. To make it again, I’m going to have… Continue reading Pumpkin Mashed Potatoes with Spinach and Fennel (or Celery)
Meatless Charquicán
A Chilean-inspired combination of vegetables, cooked and mashed. It comes from the following website: As you might expect, the potatoes and squash mash together very nicely, while the celery and spinach each retain their shape and texture. I like it, but I think I would like it better if it had a more consistent texture.… Continue reading Meatless Charquicán
Scalloped Potatoes
This is another one of those recipes my spouse grew up with. I had only eaten them made from a pre-packaged, boxed mix. My mother didn’t much like the result, either. So, these were a wonderful surprise that I could hardly stop eating, they were so good. And so simple! 3 medium potatoes, peeled1 ½… Continue reading Scalloped Potatoes
Roasted Potatoes (Helen Nearing)
4 potatoes, cut into cubes3 onions, chopped½ cup olive oil1 teaspoon sea salt Preheat oven to 275°. Combine all ingredients, mixing well, in a large baking pan or bowl. Bake uncovered for 2 hours, stirring occasionally until potatoes are soft and browned.
Recipes out of the Blond Box 