I can never get enough of potatoes, cooked in any way, shape or manner. To think that it was received in Europe with extreme reluctance boggles the mind, mine anyway. I suppose tuber resistance was rife because when potatoes are left too long in the light they will turn green, and since the green skin contains a substance called Solanine which does cause the potato to taste bitter and if eaten, even in small quantities, one would acquire severe stomach cramps and concomitant disorders. When people realized that they were packed with extraordinary nutritional qualities as well as great suppliers of energy, then cooking and accommodating them became viral. Additionally it was discovered that when juiced (though it tastes horrible), it could treat stomach ulcers and osteoarthritis successfully.
My great-grandmother, who suffered periodically from high blood pressure, quite often would make a tea with potato skins and added a rosemary sprig.
And from my endless trivia box out comes this tidbit: during the Alaskan Klondike gold rush, potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C, miners traded their gold for potatoes. Now that's what I call judicious bartering!
Colcannon is a traditional Irish recipe (from the Irish cal ceann fhionn , or "white-headed cabbage") made with mashed potatoes, white cabbage and fried onions though in the olden days it was made around Halloween with the highly nutritious kale. There are, as you can imagine, hundreds of recipes & variations for this truly wonderful dish. I have my own version as well (wouldn't you know it!) using kale, green onions and a sprinkle of Dulse (also known as Dillisk in a number of areas), a red alga that is eaten on both sides of the North Atlantic. It adds "un certain je ne sais quoi" to this dish and I even have my own variation by adding bits of crispy bacon and crumbled sausage when a hangover comes-a-knocking!
So for 6 to 8 persons you will need the following: 1 pound of kale, 2 pounds of new potatoes, 6 ounces of butter, 2 cups finely chopped green onions, 1 cup finely minced leeks, 1 cup sour cream, 2 tablespoons freshly ground black pepper & sea salt to taste, a pinch of chopped Dillisk and a handful of chopped flat parsley.
First, wash, trim, and blanch kale in a pot of boiling water. Drain, gently squeeze out water, chop finely and set aside. Peel potatoes & boil in salted water. While the potatoes are cooking, in a skillet, heat up 2 ounces of the butter and gently cook the green onions and leeks till translucent then add the kale and cook over high heat to evaporate excess moisture in the kale, it shouldn't take more than 2 or 3 minutes. When the potatoes are tender, drain and mash them up. Blend in the kale and onion & leek mixture and a pinch of sea salt. Then the remaining butter, the finely chopped seaweed, the ground black pepper and finally, incorporate the sour cream slowly into it. Sprinkle the flat parsley on top and it's ready to eat. Leftovers can be done as potato patties, fried with an egg on top, a great way to start the day.
Though the traditional blini is generally made with buckwheat flour, I much prefer to use new potatoes to make mine. Once a batch is ready it can be then used to make savory canapés or starters at dinner parties or social gatherings.
To make for say, 40 to 50 little buggers, you will need 2 pounds of new potatoes, 6 free range eggs, 1 cup of whole milk, 1 cup of double cream, salt & pepper to taste. For frying them you will need a little sunflower oil mixed with a small amount of butter.
Peel & boil the potatoes in salted water until tender, drain and mash incorporating the milk. Transfer the mash to a large mixing bowl and allow to cool. In the meantime separate the eggs, and beat the whites till stiff. Slowly blend in with a spatula the egg yolks, and add a little salt. Then fold in the egg white slowly, making sure it's well mixed. Then the double cream. You should end up with a fair amount of blini material. Season to your taste.
Heat a little oil in a large, heavy-based frying pan then add a little butter. With a perforated spoon add a few tablespoons of the mixture and fry over medium heat until set, then turn the blinis over and fry briefly so that both sides are lightly browned. Repeat the process until all the potato mixture has been used.
You can serve them with your favorite toppings or with the following suggestions: smoked salmon & salmon eggs; crème fraiche & caviar; a mixture of cream cheese, bacon bits & flat parsley; humous dip; avocado & lime salsa; green tomato salsa...the options are infinite.
My all-time favorite potato dish is gnocchi which is really a potato dumpling. I did write this diary under my old handle, cleverly titled "A Tale of Two Dumplings" in which I reveal my way to make a proper batch of gnocchi, as taught by my great grandmother. I feel I ought to include this particular variation in this diary as well.
Sure, you can make truffled gnocchi....but have you ever tried making chorizo & kale gnocchis? Well, let me tell you that it is an experience. If you follow the recipe linked above, all you need to do is to add really finely minced chorizo sausage to the mix with dried kale, also chopped finely. Simply serve it with a dollop of butter and some freshly grated Parmesan or Fontina cheese on top.
I haven't met anyone who does not like frittatas, which is, plainly speaking, an open-faced omelet, easier to make than a French omelet, and lighter than a Spanish one. When made the right way it is exquisite, and can be served hot or cold, as a snack or breakfast or as a main meal. The secret trick to make these is to use good, fresh eggs, preferably free range. The following recipe is easy enough to make, and can be eaten any time of the day or night.
For 4 to 6 persons you will need 1 pound of par-boiled potatoes, peeled and thinly sliced, 1 and a half cup of Swiss chard or baby spinach leaves (whichever you find first), chopped roughly, 6 whole eggs, lightly beaten, 4 ounces of pancetta (which is really glorified bacon!), 4 to 6 shallots (this kind), finely minced, 2 ounces of butter, a little olive oil, and salt & pepper to taste.
In a cast-iron skillet (or your favorite omelet frying pan), over medium heat, pour a little olive oil (I never measure but for your sake, it would be about two tablespoons), throw the minced shallots and cook for 1 minute, then add the cubed pancetta and 1 ounce of butter, cook for 2 minutes, then add the potato slices, spinach or Swiss chard, then the other ounce of butter before you pour the eggs over the whole thing, and, using your trusted rubber spatula, mix all the ingredients gently. Let it cook for a further 3 to 4 minutes without turning it, and it should be done. I would add a dash of red wine or Balsamic vinegar, it gives it a little kick. Great with a green salad.
We are now entering comfort food territory: stuffed potatoes! There must be zillions of recipes out there for stuffing the humble spud. Personally, I love to serve a mini Thai chicken or fish curry in a hollowed potato. Some would prefer a tuna mix or a cheese melt, and/or you could use whatever leftovers loitering in the refrigerator, mix with grated cheese and bang the damn thing into the oven!
For the following recipe I would use yellow potatoes with the thickest skin. Remember, the most vitamins reside in the skin: vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber as well as iron. This is perhaps the easiest recipe I've written about here. It is dead simple: when you parboil the potatoes, then cut in half, scoop out the flesh, mash it and mix it with strips of country ham, add a little cream, parsley and top it up with grated cheddar (or your favorite kind of cheese) and bake for 15 minutes in a medium hot oven. Serve with an elitist salad. Now get off your asses and go to vote!
Next week, soups and salads will feature, and I might even write a part 4 as there are so many uses for potatoes!