The Rural Voice, 2006-11, Page 40Rural Living
Recipes to dress up the humble potato
Selected by Bonnie Gropp
It is Ontario's largest fresh vegetable
crop, with more than 30 varieties
grown. Traditionally served simply,
the humble potato is finding its way
onto dining tables in a number of
innovative ways. The Ontario Potato
Board has some SPUDsational
recipes to dress up an old stand-by.
PAN ROASTED POTATO AND
GOAT CHEESE BAKE
2 tbsp (25 mL) extra virgin olive oil
2 shallots, thinly sliced
2 cloves garlic, chopped
4 round potatoes, chopped
2 small zucchini, thinly sliced
1 red pepper, chopped
1 tbsp (15 mL) chopped fresh thyme
3 tbsp (45 mL) balsamic vinegar
1/2 tsp (2 mL) each salt and
pepper, divided
1 pkg (4oz/125 g) goat cheese
5 eggs
1 cup (250 mL) half and half cream
In large skillet, heat oil over
medium heat. Cook shallots and
garlic 3 minutes or until softened.
Add potatoes and stir to coat. Cover
and cook, stirring occasionally, about
15 minutes or until tender.
Increase heat to medium high and
add zucchini, red pepper and thyme
and cook about 4 minutes or until
golden. Remove from heat and add
vinegar and half each of the salt and
pepper. Let cool slightly.
Spread vegetables in shallow 6 -
cup (1.5 L) greased casserole dish.
Crumble goat cheese over vegetables.
In bowl, whisk together eggs,
cream and remaining salt and pepper.
Pour over vegetable mixture and bake
in 350°F (180°C) oven about 45
minutes or until knife inserted in
centre comes out clean.
Individual option:
Use 8 1 -cup (250 mL)
ramekins/small casserole dishes and
reduce baking time to about .30
minutes.
CREAMY MUSHROOM
POTATOSOTTO
2 tbsp (25 mL) butter
4 cups (1 L) sliced exotic
36 THE RURAL VOICE
Creamy Mushroom Potatosotto — Mushrooms and potatoes take a turn on classic
risotta. Guests will be impressed on this new innovation.
mushrooms (such as cremini,
oyster or shiitake)
1 onion, finely chopped
2 cloves garlic, minced
4 oval potatoes, peeled and diced
1/2 cup (125 mL) dry white wine
3 cups (750 mL) vegetable stock
(approx)
3/4 cups (175 mL) shredded
asiago cheese
2 tbsp (25 mL) chopped fresh basil
In large shallow saucepan, melt
butter over medium heat. Cook
mushrooms, onion and garlic for
about 8 minutes or until liquid
evaporates from mushrooms. Add
potatoes and cook, stirring for one
minute to coat well. Add wine and
stir cooking until evaporated.
Using ladle, pour in about 1 cup
(250 mL) of the stock; increase heat
to just above medium, but not quite
medium high. Cover and cook for
about 8 minutes, stirring occasionally
until most of the stock is evaporated.
Uncover and cook, stirring for about
15 minutes using as much of the
stock as necessary. Cook until
potatoes are tender, remove from
heat. Stir in cheese and basil until
melted and smooth.
SPICY SMASHED NEW
POTATOES
1 lb (500 g) new mini -potatoes
1/4 cup (50 mL) extra virgin olive
oil
1/4 cup (50 mL) chopped fresh
Italian parsley
1 long hot chili pepper, chopped
1 tbsp (15 mL) coriander seeds
2 tsp (10 mL) chopped fresh
thyme
2 tbsp (25 mL) chopped fresh
coriander
1/2 tsp (2 mL) coarse salt
Using flat side of meat mallet,
crack each potato to break the skin.
In large shallow Dutch oven, add
oil and heat over medium low heat.
Add potatoes, parsley, chili pepper,
coriander seeds and thyme. Cover
and cook, stirring frequently, for
about 30 minutes or until potatoes are
tender and golden.
Add fresh coriander and salt and
stir to combine before serving.
CHOCOLATE -VANILLA PECAN
POTATO ICE CREAM
3 egg yolks
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) half and half