Aloo Matar Rasedaa - Curried Potatoes and Elephant Safari

Aloo Mater Rasedaa - Curried Potatoes.




They don't get much cuter, but she was a surprise. Her Daddy was a rogue.



This is her teen-age mother.



At home in the jungle.



Conference room.



Kitchen.





Termite Colony.



Tiger



Rhino.


Crocodile.

From the kitchen of One Perfect Bite...The Silver Fox loves nature. I love the Silver Fox. The bit about jungles and safari was buried in the fine print of our marriage contract. I missed it. He didn't. That's how I ended up in the middle of a jungle on the back of an elephant who cared a good deal more about her offspring than me or my welfare. We had signed on for a four day stay at a Nepali eco-lodge, hoping that would be enough time to see at least some on the wildlife the camp was famous for. As luck would have it, we got to see everything our first morning on safari. That was wonderful. Folks can spend years trying to catch glimpses of the tigers or white rhinos in the reserve. We hit a homer our first time at bat. Our good luck, however, meant we had to come up with other plans to fill the time we had left in camp. Four days can be an eternity in a place that has only intermittent electricity and hot water. It does not encourage the reading or writing of the great American novel and bubble baths are not de rigueur. I spent my time in the primitive kitchen and at the elephant camp watching the antics of a two year old who was such a minx you couldn't help but love her. She's now old enough to walk behind her mother on expedition. If she's hungry she nurses and everyone waits till she's had her fill. If she finds a pile of dirt or an especially lush leaf, she'll stop and play. Everybody waits. If they're lucky they'll escape the dirt she blows their way as an invitation to play. It's also interesting to watch the behavior of the other elephants when she is around. If they scent boar or other animals that might be dangerous, they close ranks and form a protective circle around her. When I tire of the elephants, I wander down to the primitive kitchen and watch them prepare meals for 40 or so guests. There are no appliances to speak of. There are 5 cooks who report to head chef who barks orders but also cooks. The six of then produce breakfast and two large buffets every day. The food they cook must be walked uphill to the dining room. When the meals are over, dishes are walked to another facility to be washed and stored away. The arrangement is uniquely inefficient but the job gets done, even in rainy season. Eco-tours are not for everyone, but if you love nature and being outdoors you'd love to spend some time on jungle safari. I glad I did it. Once!

The food prepared in the kitchen at Temple Tiger was, of necessity, easy to make. It lacked refinement, but it was delicious and there was always plenty of it. I especially like their recipe for curried potatoes and peas. It can be served with any meal, but it is a wonderful addition to the Nepali set I've been talking about building. It perfectly fits the curry component of the dish. Here is the recipe.

Aloo Matar Rasedaa - Curried Potatoes and Peas...from the kitchen of One Perfect Bite

Ingredients:
2 pounds baby Yukon Gold potatoes, unpeeled and quartered
2 tablespoon ghee or olive oil
1 medium onion, finely minced
1 teaspoon finely minced ginger
1/4 teaspoon salt
1-1/2 teaspoon turmeric
1-1/2 teaspoon cumin powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne or ground red pepper
1 teaspoon cumin seed
1 can (15-oz.) chopped tomatoes, undrained
1/4 teaspoon sugar
1 cup frozen peas, thawed
1/4 teaspoon garam masala

Directions:
1) Boil potatoes in lightly salted water until barely tender, about 10 minutes. Drain and set aside.
2) Heat oil in a large pot. Add onions and ginger and cook until softened. Stir in turmeric, cayenne, cumin powder, coriander and cumin seed and cook until fragrant.
3) Add potatoes to skillet and stir to coat with spices. Add tomatoes and sugar and simmer until potatoes are tender, about 20 minutes. Stir in peas and garam masala. Cook 5 minutes longer. Add additional water if sauce becomes too thick. Season with salt to taste. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Curried Vegetables With Whole Wheat and Couscous - Simply Recipes
Indian Style Curried Vegetables - What's Cookin, Chicago?
Curried Potato and Vegetable Soup - Simply Recipes
Aloo Gobi - No Recipes
Fresh Vegetable Curry - The Whole Life Nutrition Kitchen
Mixed Vegetable Curry - What's Cooking Today

Alu Ki Tikki (Potato Patties) - Kalakho and Camel Caravans

Alu Ki Tikki.















From the kitchen of One Perfect Bite...There are two Indias. One is modern and vibrant, the other is mired in poverty and tradition. My first real exposure to the dichotomy came while visiting a farm village outside the town of Kalakho in the state of Rajasthan. The villagers invited us into their homes and the men entertained us with local music and dancing. While much of what we saw was well orchestrated showmanship, the journey to and from local villages gave some insight into what was really happening in these remote areas of the country. We traveled in camel caravans and the slow pace made close observation possible. Despite best efforts by the government, much work still needs to be done. Women here are little more than chattels and a headcount while at a local school confirmed an unintended male bias. Old ways die very hard, yet these people do not seem to be unhappy. Television, with its exposure to undreamed of freedom and material goods, has not reached their villages and they remain a serene and patient people, seemingly lost in another century. I don't know how much longer that can last.

In the midst of all that, we were housed in a lovely resort that overlooked a monsoon lake. Our meals were regular and delicious and I brought several recipes home with me. These potato patties were part of our breakfast buffet each morning. They are a simple mix of seasoned potatoes, combined with peas and spices, that is held together with chickpea or all-purpose flour. Despite their appearance they really are delicious. Here's the recipe.

Alu Ki Tikki...from the kitchen of One Perfect Bite

Ingredients:
1 pound potatoes, peeled and cut in 1-inch cubes
2 teaspoons salt
1 bay leaf
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 red onion, finely diced
1 (1-inch) piece ginger, peeled and finely diced
1/4 to 1/2 teaspoon dried red pepper flakes
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 tablespoons chickpea (besan) flour (all-purpose flour can be substituted)
1 tablespoon lemon juice
1/2 teaspoon garam masala
3 tablespoons vegetable oil or a mixture of vegetable oil and ghee

Directions:
1) Cover potatoes with cold water, add salt and bay leaf and bring to a boil. Then turn heat down to a simmer and let cook until soft enough to mash, about 15 minutes or so. Drain potatoes and return to pot.
2) Heat 1 tablespoon oil in a saute pan. Add onions, ginger and pepper flakes. Saute until soft. Add salt, cumin, coriander, turmeric and cook for a few seconds longer.
3) Mash potatoes. Gently fold in peas, onion-spice mixture, chickpea flour and lemon juice.
4) Using a 1/4 cup measures, form into patties.
5) Heat 3 tablespoons oil in a large nonstick skillet. When hot, add patties and cook until a deep golden brown, turn and continue cooking until reverse side is golden. Remove and drain on several layers of paper toweling. Serve warm or at room temperature with tomato or mint chutney. Yield: 12 to 14 patties.

You might also enjoy these recipes:
Aloo Palak - eCurry
Spicy and Seedy Indian Potatoes - Herbivoracious
Chickpea Potato Curry - Simply Recipes
East Indian Potato Chops - Foodista

Clam Chowder

From the kichen of One Perfect Bite...In a perfect world garlic would be peeled and minced as needed, chicken stock would bubble gently on the stove, and kitchen shortcuts would be unheard of. I've been blessed with a near perfect life but it's spent in an imperfect world, so shortcuts abound in my kitchen. I not proud of them, mind you, but they are a real part of my life and there are nights that dinner would never make it to the table without them. I share them when I think they might be helpful, but for the most part they are my secrets and I reveal them in the same way you peel an onion, a layer at a time. Having said that, I suspect it won't surprise you to learn that I smile when the pros talk about shucking oysters or picking crab. I think it's important to know how to do those things, but, in the great scheme of things, I don't think it's necessary to actually do them. My bad attitude extends to clams as well. For years, I refused to make chowders with anything other than fresh clams and I'd pay premium prices to have them opened and chopped. My fishmonger loved to see me and my wallet coming. I still prefer to use fresh clams, but several years ago the warehouse stores started carrying restaurant-size cans of chopped clams and I have had them in my pantry ever since. They really are an acceptable alternative to fresh clams in dips, spreads, fritters and chowders. One of the problems that empty nesters encounter is the quantity of food that is produced when standard recipes are followed. Chowder is no exception. Several years ago Cook's Illustrated developed a chowder that used canned clams and was scaled to feed two people. It's a treasure of a recipe and if you enjoy chowder I hope you'll give it a try. A careful reading of the recipe will show it can easily be scaled up or down. I've made it for eight and I've made it for one. It works every time. There are a few things I want to share with you. I use 1/3 cup of drained, chopped clams for each can the recipe calls for. I use 1/4 cup finely chopped onion for each person I'll be feeding. One of the current oddities in recipe development is the push to list ingredients for some by weight rather than measure, while still calling for ballpark-general measures like half an onion or juice of a lime in others. What size onion? What size lime? I digress. This is a really nice recipe and those of you who try it will love it. The chowder is best made with heavy cream but it is workable with light cream or half-and-half. Here's the recipe.

Clam Chowder for Two...from the kitchen of One Perfect Bite, courtesy of Cook's Illustrated

Ingredients:
2 (6.5-ounce) cans minced clams
1 (8-ounce) bottle clam juice
Water , if necessary
2 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1/2 onion , chopped fine
1 clove minced garlic
1 tablespoon unbleached all-purpose flour
2 large red potatoes (about 3/4 pound), scrubbed and cut into 1/2-inch pieces
1 large bay leaf
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1/2 - 3/4 cup heavy cream
1 tablespoon minced fresh parsley leaves

Instructions:
1) Drain clams, reserving juices. Add bottled clam juice to reserved clam juice to measure 2-1/2 cups (if short, add enough water to make up difference).
2) Cook bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Stir in onion and cook until onion has softened and bacon is crisp, about 5 minutes.
3) Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and coat vegetables, about 1 minute. Gradually whisk in clam broth. Stir in potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
4) Stir in clams, cream, and parsley. Return to a simmer briefly, then remove from heat. Discard bay leaf, and season with salt and pepper to taste. Yield: 2 servings.

You might also enjoy these recipes:
Ginger and Clam Soup - RasaMalaysia
Linguine and Clams and Garlic White Wine Sauce - The Red Spoon
Cuban Clam Fritters with Cilantro Mayonnaise - Lazaro Cooks
Steamed Clams in a Beer, Lemon and Garlic Sauce - Boston Whine and Dine
Spicy Asian-Style Noodles with Clams - Very Culinary
Clams and Mussels in Tomato Broth - Magiandobene

Bistro Potato Salad

From the kitchen of One Perfect Bite...I love French bistro food. Coincidentally, I also love potatoes and potato salad. Over the years, I've moved away from a mayonnaise based salad and developed one that more closely resembles the salad that's served with sausage in French bistros. I've made some major changes to the recipe to accommodate the tastes of my family, so while it can no longer be called "French", I'm quite comfortable in labeling it "bistro". One of the tricks to making this type of salad is to dress on the potatoes while they are still warm. The potatoes should be lightly tossed with a seasoned dressing that coats, rather than drowns, the warm potatoes. The flavors of the dressing will not permeate cold potatoes, so if you decide to make this dish, plan accordingly. While a true French potato salad is flavored with wine and herbs, I use an oil and vinegar dressing and a handful of vegetables to season mine. The sweet pepper and parsley are used as much for the color they provide, as for the flavor they impart to the finished salad. I also use the microwave to cook my potatoes. I've found that it consistently produces potatoes that are tender, rather than mushy and water logged. They are easy to slice and the texture is perfect for a salad. I use small new potatoes for my salad and "nuke" them for 10 to 12 minutes before slicing them into a waiting bowl of dressing. While this salad can be served warm, I generally prefer to chill it before serving. It really is a delightful change from its calorie laden cousin. I think you enjoy this. Here's the recipe.

Bistro Potato Salad...from the kitchen of One Perfect Bite

Ingredients:
Dressing
1/2 cup extra-virgin olive oil
1/4 cup tarragon vinegar
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon pepper
Salad
2 pounds (about 6 medium or 18 small) red potatoes, scrubbed
1/4 cup diced red bell pepper
1/4 cup finely chopped shallots
2 - 4 tablespoons parsley
Salt
Directions:
1) Combine oil, vinegar, sugar, garlic, salt and pepper in a shaker jar or blender and shake or pulse to combine. Pour into bottom of a large mixing bowl. Set aside.
2) Add water to just cover bottom of a large microwave container. Add potatoes in a single layer and cook, covered, on HIGH power for 10 to 12 minutes, or until potatoes can be easily stabbed with a fork. When cool enough to handle cut into 1/4-inch slices. Add potatoes, sweet peppers, shallots and parsley to bowl containing salad dressing. Toss lightly to combine. Adjust to taste with salt. Refrigerate. Yield: 6 servings.

You might also enjoy these recipes:
Japanese Potato Salad - Just Hungry
Sour Cream Ranch Potato Salad - Shamrock's and Shenanigans
Asian-Style Warm Potato Salad - Pham Fatale
Gourmet Red Potato Salad - Pham Fatale
Potato Salad with Herb Yogurt Dressing - Vegetarian Perspective
Kimchi Sweet Potato Salad - Closet Cooking
Roasted Potato Salad - The Dog's Breakfast

Southwestern-Style Potatoes Roasted with Peppers and Herbs

From the kitchen of One Perfect Bite...If you like roast potatoes, chances are you'll love this version which has a slightly Southwestern twist. The potatoes are topped with a medley of herbs and absorb additional flavor from three types of fresh peppers that roast along side them. There are a couple of tricks to making this dish work, but I assure you they are simple. To prevent the peppers and onions from releasing juices that would braise, rather than roast, the potatoes, hot becomes the operative word. The oven must be hot and the pan on which the vegetables roast must be hot enough to sizzle when the vegetables are dumped onto it. To assure a hot pan, place it in the oven as it preheats. Spray it with a nonstick vegetable spray or olive oil just before you place vegetables in it. Resist the temptation to oil the pan while it preheats. You'll end up with enough smoke to set off your alarms. This lesson comes from the been there, done that school of life which I've completed with high honors. These potatoes are a wonderful accompaniment to steaks and roasts and can make a plain meal sparkle with flavor. If I can get you to make them, I know they'll become a favorite of yours as well. While I make this with baby Yukon Gold, any small potato, including fingerlings, can be used with similar result. Leftovers can be warmed the following day and served with poached or fried eggs for a quick and easy feast. Here's the recipe for roast potatoes made new again.

Southwestern-Style Potatoes Roasted with Peppers and Herbs...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 to 3 pounds small new potatoes, cut in half lengthwise
1 large red bell pepper, cut in 1/2-inch dice
1 large poblano pepper, cut in 1/2-inch dice
1 large jalapeno pepper, stemmed, seeded and cut in very thin crosswise slices
1 large sweet onion cut into 1/2-inch chunks
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon sweet smoked Spanish paprika (pimenton)
1 heaping teaspoon kosher salt
1/2 teaspoon coarsely cracked black pepper
1/4 cup extra virgin olive oil
1 tablespoon Worcestershire sauce
Juice of 1 large lemon

Directions:
1) Place a large baking sheet into oven. Preheat the oven to 425 degrees F.
2) Place potatoes, red pepper, poblano pepper, jalapeno pepper, sweet onion, basil, thyme, paprika, salt, pepper, olive oil, Worcestershire sauce and lemon juice in a large bowl and toss well to coat all ingredients. Quickly spray hot pan with nonstick spray. Dump potato mixture in a single layer onto pan. Return to oven.
3) Bake, turning mixture every 15 minutes, until potatoes are soft and brown, about 50 minutes. Yield 6 to 8 servings.

You might also enjoy these recipes:
Savory Roasted Potatoes for a Crowd - One Perfect Bite
Mustard Glazed Potatoes - One Perfect Bite
Caramelized Potatoes (Brunede Kartofler )- One Perfect Bite

Potato Tart

From the kitchen of One Perfect Bite...I've been looking for something that I could serve with eggs on a leisurely Sunday morning. This creation is basically a breakfast pizza that uses thin sliced potatoes as its crust. The concept of potato pizzas is not new, and the ingredients used to make them are as varied as the cooks who assemble them. I've used the most simple of ingredients to assemble mine and this particular version is much like an Italian tomato pie. I have another version that uses ingredients associated with Mexican cooking for a pie with a more south of the border flair. The basic difference between the two is the type of cheese and sausage used to assemble the pie. This is not the easiest of dishes to prepare. It requires a lot of peeling, slicing and dicing that will be off-putting to some, but much of the work can be done prior to assembly if a little care is taken with ingredient storage. The potatoes are the real culprit. They'll begin to oxidize and turn gray soon after they're sliced. I've found this can be prevented if they are covered with acidulated water and refrigerated. Simply add a tablespoon of lemon juice to the water covering the potatoes to hold graying at bay. The potatoes and tomatoes must be as dry as possible before they are baked. I use a mandolin to slice the potatoes. It's not necessary to slice them this way, but you will get more uniform slices if the proper equipment is used. When I make this tart, I prepare all the ingredients ahead of time and don't do any assembly until I'm ready to begin cooking. I have a friend who assembles and cooks the tart the night before she plans to serve it. She reheats it a microwave just before serving. I must admit it tastes just fine when prepared this way, but color and texture are affected. Bob and I had this for a late breakfast this morning. I topped our slices with eggs, fried for him and poached for me. It was a quite pleasant way to begin the day. Here's the base recipe.

Potato Tart...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
1/2 pound smoked garlic sausage, thinly sliced
1 pound Idaho potatoes, peeled and thinly sliced
1-1/2 pounds Roma tomatoes, cut in 1/2-inch slices
1/4 teaspoon dried oregano
1 teaspoon Kosher salt
1/4 to 1/2 teaspoons coarsely cracked black pepper
1-1/4 cups shredded Provolone cheese
1/4 cup Grated Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Spray a 9 x 13 x 2-inch pan with nonstick spray. Set aside.
2) Heat oil in a 12-inch skillet. Add sausage and cook for 3 minutes, turning occasionally. Remove from pan with slotted spoon and transfer to paper toweling to drain. Working in batches, add potatoes and cook until tender and lightly browned, about 5 minutes. Remove from skillet and spread in prepared baking pan. Top with sausage. Cover with sliced tomatoes. Sprinkle with oregano and salt and pepper. Spread grated cheeses over tomato layer.
3) Bake for 25 minutes. Let sit for 10 minutes before cutting into serving pieces. Transfer carefully to individual plates. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Potatoes Anna - One Perfect Bite
Savory Roasted Potatoes for a Crowd - One Perfect Bite
Caramelized Potatoes - One Perfect Bite

Boxty and Latkes - Outdoor Wednesday

Parade to welcome Sinterklaas on December 6th




Latkes - Potato Pancakes



Boxty - Irish Potato Cakes




The winter solstice is nearly here and since recorded time we've tried to beat back its darkness with celebrations of light and fire. We adorn our trees and windows with lights and flickering tapers fill our homes with an artificial warmth and glow. The Jewish Festival of Lights, Hanukkah, begins next week and I realized I had posted no recipes for those who enjoy this wonderful celebration. I don't have many, but the ones I do have should be shared with others. My plan was to post recipes for latkes and tzimmes. Then, in what my Mother would call a flight of fancy, I started thinking of my paternal grandmother. Grandma Maude was Irish and more Catholic than the pope. I've mentioned in other posts that she spent her year traveling to the homes of her many children. She managed to rotate the dates so we all got to enjoy her company for one holiday or another. Well, today, in the middle of solstice preparations, memories of Lent with Grandma Maude came flowing back. Very old school, she was into what we, years ago, called the Black Fast. The particulars of that practice are best left to those of us who lived through it, but memories of Maude and days of fast and abstinence were triggered by, of all things, latkes. Grandma Maude had a very Irish recipe that she was convinced would carry the most egregious heathen through the Lenten season. Her weapon was boxty, an Irish potato cake that is far more dense than a latke. I'll tell you up front that it is delicious, but the only thing it has in common with a latke is its main ingredient, the potato. I learned to make latkes in the German and Scandinavian kitchens of my childhood. The goal was always a lacy, thin creation that when held to the air would allow the passage of light and not bend. Sounds easy, but it's not. My knuckles were regularly rapped until I perfected the technique. Maude's pancakes were thick and heavy and more likely to break a toe than emit light. The thing was, they were delicious and as good in their own way as those made by Hannie or Mrs. P. So, I decided to postpone the tzimmes and share both pancake recipes with you today. Here they are. Heritage demands the boxty come first.

Boxty - Irish Potato Cakes...from the kitchen of One Perfect Bite

Ingredients:
1 cup unseasoned mashed potatoes
1 cup peeled and grated raw potatoes
2 cups self-rising flour
1/4 teaspoon salt
1-1/2 cups buttermilk
2 to 4 tablespoons butter
1 to 2 tablespoons vegetable oil
Sour Cream

Directions:
1 ) Combine mashed and raw grated potatoes in a medium bowl. Mix well. Stir in flour and salt with a wooden spoon. Stir in buttermilk. Mixture should resemble a light bread dough.
2) Heat 2 tablespoons butter and 1 tablespoon oil in a large heavy bottomed skillet. When mixture is sizzling, drop batter by 1/4 cup measures into pan. Working in two batches, brown cakes, about 4 minutes per side, until they are a rich golden brown. Serve hot with additional melted butter and sour cream. Yield: 12 potato cakes.

Latkes - Potato Pancakes

Ingredients:
2 cups peeled and grated russet or Idaho potatoes
1 small yellow onion, peeled and grated
1 large, egg beaten
3 tablespoons self-rising flour
Pinch of nutmeg
Salt and pepper
2 to 4 tablespoons vegetable oil for frying
Garnish:
Sour cream
Applesauce

Directions:
1) Squeeze as much water as possible from grated potatoes. Toss in a large bowl with grated onion. Add egg, flour, nutmeg and salt and pepper to taste.
2) Heat oil in a large saute pan set over medium-high heat. Drop mounds of potato mixture into oil and pat to a thin circle. Cook, about 4 minutes per side, until golden brown. Serve hot with sour cream or applesauce. Yield: 12 pancakes.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Potato Soup - Blue Monday

From the kitchen of One Perfect Bite...It's difficult to glamorize potatoes. It's much easier to sing their praises. The nutritionally dense potato is a near perfect food. Conquistadors, returning from Peru, brought the potato to Europe, where it's value as a food crop was quickly recognized. It was less expensive to grow than grain or legumes and it was much easier to store. The potato spread as rapidly through the new world as it had through Europe. According to the USDA "a diet of whole milk and potatoes would supply almost all of the food elements necessary for the maintenance of the human body." Prior to the potato famine, a single acre of potatoes and the milk of one cow was enough to feed a large Irish family, a boring, but nutritionally adequate diet. Today's soup is a perfect example of what can be done with the inexpensive potato. For the next several days we will be experiencing unseasonably cold weather in the Pacific Northwest. To my mind, there is no better way to fight the chill than a bowl of steaming soup. This is one of those recipes that I throw into my "of cabbages and kings" category. At it's heart, this is great peasant fare, but with a bit of tweaking it becomes a vichyssoise worthy of a Bourbon prince. I have a 10# bag of russet potatoes in my pantry. I paid $1.29 for that bounty. I use approximately 1-1/2 pounds of potatoes in this recipe. Salt, pepper, some onions or leeks and a bit of butter and heavy cream complete the ingredient list for this soup. I can make a nice lunch or light supper for six people for under three dollars. You can't go wrong, unless you hate potatoes. Anything you fancy can be added to the soup base. Think along the lines of bacon and cheddar cheese and you can see where this simple recipe might take you. Here's the base for an absolutely delicious soup.




Potato Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil or butter
1-1/2 pounds (about 3 cups) thinly sliced leeks, onions or a combination thereof
1-1/2 pounds (about 4 cups) thinly sliced potatoes
2 quarts water
1 scant tablespoon Kosher salt (see Cook's Note)
1/2 cup heavy cream, half-and-half or whole milk
3 tablespoons minced chives or parsley

Directions:
1) Heat butter or oil in a 4 to 5-quart saucepan until hot. Add onions and simmer, until onions are soft, about 10 minutes.
2) Add potatoes, water and salt to pan. Bring mixture to a boil. Reduce heat and simmer for 40 to 50 minutes, or until all vegetables are tender. Mash vegetables with a fork or pass through a food mill. A blender will turn this to paste, so don't be tempted. Adjust salt and pepper to taste. Add whatever else your heart desires and serve this screaming, steaming hot with crusty bread and a salad. Yield: 6 servings.

Cook's note:
1) If you want to make vichyssoise, pass the mixture through a fine mesh sieve and chill. You will need to adjust salt before serving.
2) While there is no other seasoning used in this soup, some find it has too much salt. If you are watching your salt intake, add salt, a teaspoon at a time, to taste. I will continue to use the amount specified in the recipe.

This post is being linked to:
Smiling Sally - Blue Monday

Patatas Bravas - Foodie Friday

From the kitchen of One Perfect Bite...There are many versions of this classic Spanish tapa. This one comes from Valencia and it's made with olive oil and a special paste of chilies, garlic, cumin, smoked paprika and vinegar. Patatas Bravas are as popular in Spain as potato skins are here. The name means "fierce potatoes." Bravas suggests the dish is very hot and that it's macho to eat it. This is one of the tapa that I regularly prepare for our supper and because I can control the quantity being made I don't have to deal with leftovers. I also happen to love these potatoes and will make them for myself when I'm alone for dinner. When served hot and crisp from the skillet with a perfectly fried egg, there is almost nothing I'd rather have to eat. It's important to remember you can control the amount of heat in this dish. The chilies that are used in Spain are not available in my area so I worked around the problem by using cayenne pepper or red chili flakes. If you like fiery food, use one-eighth to one-half teaspoon cayenne pepper in the paste you use to coat the potatoes. The Spaniards use Choricero, Nora, and Guindilla chilies. If you can find them, by all means use them. Just remember that size is inversely proportional to the heat a chili generates. Some small chilies will send you straight to perdition. The recipe begins with potatoes that are almost tender. You can steam, microwave or boil the potatoes to get them to that point. I prefer to microwave mine on HIGH power for 10 minutes. You may peel them if you wish. I don't bother, because I think the potatoes hold up better with the skin on. They are then fried in a small amount of oil until crisp and golden. Just before serving they are tossed with the seasoning paste. While these are sometimes served at room temperature, I advise you to eat them while they're hot. Sitting around doesn't improve the taste of anything that been fried. Donuts are the only exception. I like to serve these with an aioli. These are a real taste treat. I hope you'll try them.

Patatas Bravas...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds small new potatoes (I use Yukon Gold)
1/4 cup olive oil
2 cloves minced garlic
3 dried chilies, seeded and chopped or 1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 teaspoons sweet smoked paprika
2 tablespoons red wine vinegar
1 red bell pepper, seeded and thinly sliced
Coarse sea salt

Directions:
1) Scrub potatoes. Steam, boil or microwave until just tender. Cool slightly. Peel if desired. Cut small potatoes in half.
2) Heat oil in a large frying pan over medium-high heat, turning frequently until golden and crisp.
3) Meanwhile mash garlic, cayenne, cumin, paprika using back of a spoon or a mortar and pestle. Stir in vinegar. Add to potatoes with sliced bell pepper and cook, stirring, for 2 minutes longer. Sprinkle with sea salt. Serve hot with aioli. Yield: 4 servings.

This recipe is being linked to:

Designs By Gollum - Foodie Friday

Kartoffel Suppe (Bavarian Potato Soup) - Oktoberfest - Outdoor Wednesday

Today is Outdoor Wednesday, and this week we're taking a cyber trip to Munich for Oktoberfest. Oktoberfest is the type of celebration that demands a little food be eaten before toasts are made and steins lifted. This recipe is one I learned to make in Hannie's kitchen years ago. Those who have followed One Perfect Bite from its beginnings know that Hannie is one of the special women who help to raise me and taught me how to cook. Follow the link above if you like to know more about her. Hannie made this soup for her husband, Max, on New Year's Day. He rarely drank but he was a New Year's Eve reveler. She was very disapproving and called this Max's hangover soup. Her displeasure led to much clattering and banging and a muttering that was definitely not soto voce. I could hear her across the hall. The soup is decidedly Germanic; it's an unusual potato soup that is redolent with bacon and onions. It's delicious and very easy to make. It ages well and is even tastier the following day.

Kartoffel Suppe (Bavarian Potato Soup)...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound smoked bacon, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, dice
1/2 bunch parsley, chopped
1/4 teaspoon marjoram
1-1/2 pounds waxy potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups reduced-sodium beef broth
Salt and pepper

Directions:
Render bacon in a stockpot. Add carrots, celery, onions, parsley and marjoram. Saute until transparent. Stir in potatoes and toss to coat. Stir in flour. Add beef broth and simmer for 30 to 40 minutes. Season to taste with salt and pepper. Yield: 10 to 12 servings.

Oktoberfest



These young gals standing along the parade route are tourists visiting Munich for Oktoberfest - the hobo bag gives them away. I hope they've eaten and done some research. There are more tourists than chairs in the festival beer halls and some planning is necessary. Munich hosts nearly 6 million visitors during Oktoberfest and the fair grounds currently have 14 large beer tents. I think you get the picture - reservations are advised. Oktoberfest is a 15 day festival that is held in Munich every year. It begins in September and ends on the first Sunday of October. Why September? The Bavarian winds are quite strong and can bring early snow down the mountains with them. Rather than chance the weather, organizers have opted to have the festival span the months of September and October. We're going to follow the parade to the fair grounds.














This view of the fairgrounds is taken from a gondola on a ferris wheel. Beer tents line either side of the fairway. .





One of the most interesting things about Oktoberfest, other than listening to folks who do not share a common language and whose bellies are full of beer still trying to sing in unison, is watching the waitresses carry the beer steins. Those steins are 1 liter each and made of heavy glass. The waitresses regularly carry 10 or 12 at a time!









Germany is a beautiful country brimming with gorgeous scenery, history, castles, monuments and wonderful people. Some of you may remember the words of the Drinking Song from the Student Prince. “Eine, Swie, Drie, Fier, lift your steins and drink your beer...drink drink drink....” No doubt about it, while all those other things are true, Oktoberfest is all about the beer.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Kartoffel Suppe (Bavarian Potato Soup) - Oktoberfest - Outdoor Wednesday

Today is Outdoor Wednesday, and this week we're taking a cyber trip to Munich for Oktoberfest. Oktoberfest is the type of celebration that demands a little food be eaten before toasts are made and steins lifted. This recipe is one I learned to make in Hannie's kitchen years ago. Those who have followed One Perfect Bite from its beginnings know that Hannie is one of the special women who help to raise me and taught me how to cook. Follow the link above if you like to know more about her. Hannie made this soup for her husband, Max, on New Year's Day. He rarely drank but he was a New Year's Eve reveler. She was very disapproving and called this Max's hangover soup. Her displeasure led to much clattering and banging and a muttering that was definitely not soto voce. I could hear her across the hall. The soup is decidedly Germanic; it's an unusual potato soup that is redolent with bacon and onions. It's delicious and very easy to make. It ages well and is even tastier the following day.

Kartoffel Suppe (Bavarian Potato Soup)...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound smoked bacon, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, dice
1/2 bunch parsley, chopped
1/4 teaspoon marjoram
1-1/2 pounds waxy potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups reduced-sodium beef broth
Salt and pepper

Directions:
Render bacon in a stockpot. Add carrots, celery, onions, parsley and marjoram. Saute until transparent. Stir in potatoes and toss to coat. Stir in flour. Add beef broth and simmer for 30 to 40 minutes. Season to taste with salt and pepper. Yield: 10 to 12 servings.

Oktoberfest



These young gals standing along the parade route are tourists visiting Munich for Oktoberfest - the hobo bag gives them away. I hope they've eaten and done some research. There are more tourists than chairs in the festival beer halls and some planning is necessary. Munich hosts nearly 6 million visitors during Oktoberfest and the fair grounds currently have 14 large beer tents. I think you get the picture - reservations are advised. Oktoberfest is a 15 day festival that is held in Munich every year. It begins in September and ends on the first Sunday of October. Why September? The Bavarian winds are quite strong and can bring early snow down the mountains with them. Rather than chance the weather, organizers have opted to have the festival span the months of September and October. We're going to follow the parade to the fair grounds.














This view of the fairgrounds is taken from a gondola on a ferris wheel. Beer tents line either side of the fairway. .





One of the most interesting things about Oktoberfest, other than listening to folks who do not share a common language and whose bellies are full of beer still trying to sing in unison, is watching the waitresses carry the beer steins. Those steins are 1 liter each and made of heavy glass. The waitresses regularly carry 10 or 12 at a time!









Germany is a beautiful country brimming with gorgeous scenery, history, castles, monuments and wonderful people. Some of you may remember the words of the Drinking Song from the Student Prince. “Eine, Swie, Drie, Fier, lift your steins and drink your beer...drink drink drink....” No doubt about it, while all those other things are true, Oktoberfest is all about the beer.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.