DIGEST the potato issue april 2012 sadfl;knsadf $3.99
contents
in this issue
potatoes // april 2012
Page 17
Page 32
Page 9
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Page 26
contributors what she does photographer & writer INTERESTING FACT “I buy all my clothes at Goodwill.” TWITTER @vmcarnevale
VALERIE CARNEVALE
what he does writer
what she does illustrator
INTERESTING FACT “Since my dad is an airline pilot, I get free standby aireline tickets.”
INTERESTING FACT “I’m from Idaho.” TWITTER @crkardokus
TWITTER @MatMikesell
MAT MIKESELL 3 • digest • april 2012
CHELSEA KARDOKUS
contents
Sources
from the editor
PAGE 2
Photos »» fortheloveofcooking.net »» fiestakitchens.blogspot.com
PAGE 5
Photo »» freestockimages.org Text »» wikipedia.org
PAGES 6-8
Text »» epicurious.com
PAGE 6
Photos »» tastylittlemorsels.wordpress.com »» adventuresofclayball.com
PAGE 7
Photos »» fifteenspatulas.com »» idahostockimages.com
PAGE 8
Photos »» eatwisconsinpotatoes.com »» cilantropist.blogspot.com
PAGES 17-24
Photos »» potato2008.org
PAGE 26
Photo »» thepioneerwoman.com Text »» wikipedia.org
PAGE 27
Photo & Text »» delightedmomma.com
PAGE 28
Photo & Text »» myfancypantry.com
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Photo »» wikipedia.org Text »» allrecipes.com
PAGE 32
Photo »» nateandkristenhenson.blogspot.com
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Photos »» rinconverde.com.mx »» recetas.azumare.com Text »» potato2008.org
Who doesn’t love potatoes in one form or another? It is probably one of the most versatile vegetables and the recipes are endless. The potato is grown all over the world, making this issue a fairly simply one to put together. Inside you will see recipes you never would have thought of and learn more than you probably wanted to know about them. Enjoy!
what she does editor & designer INTERESTING FACT “I spent five weeks in Greece last summer during the protests and riots.”
LIZ SPANGLER 4 • digest • april 2012
TWITTER @elspangler
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Photos »» anjasfood4thought.com »» fromargentinawithlove.typepad.com Text »» potato2008.org
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Photos »» girlcooksworld.com »» zsuzsaisinthekitchen.blogspot.com Text »» potato2008.org
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Photos »» tamalapaku.blogspot.com »» socialkitchenblog.com Text »» potato2008.org
what is it?
the
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot, but some are first cooked, then served cold.
potato 5 • digest • april 2012
what is it?
sweet potatoes Characteristics: As the name suggests, sweet potatoes are considerably sweeter than other potatoes. They’re also larger, heavier, and starchier, and like a russet, the skins are coarse and should be removed before eating. Chances are they’re being sold as “yams” in the marketplace, but that’s a misnomer. Sweet potatoes look and taste nothing like true yams, which are hard to find. Varieties of sweet potatoes that are marketed as “yams”: Garnet, Jewel, Hannah, Japanese, Beauregard, and Covington. The flesh coloring will vary depending on the type: white, bright orange, deep red-orange, and even purple. And while roasting is a great way to bring out the sweetness, steaming will render them ever so moist and tender while retaining their signature flavor. Recipes to try: »» Roasted Japanese Sweet Potatoes with Scallion Butter »» Sweet Potato Cakes with Mango-Pineapple Chutney
yukon gold Alternate Names: Yellow Characteristics: Smooth-skinned and a bit waxy, this now ubiquitous yellow potato was made available to the general public only in 1980. It has a light buttery color on the inside, and when cooked, the Yukon Gold becomes flaky and a bit starchy (although not as much as a russet). Use these when you're looking to mash or shred, but they're waxy enough that they'll also hold their shape if cooked in a soup or stew. Recipes to try: »» American Caviar with Crispy Yukon Gold Potato Pancakes »» Yukon Gold Cinnamon Rolls
6 • digest • april 2012
what is it?
baby potatoes Alternate Names: New potatoes, creamers Characteristics: Immature potatoes—no matter if they’re red, yellow, or purple—are deemed baby, new, or creamer. Because of their small size, these potatoes are best cooked whole—boiled, steamed, and even roasted—allowing the skins to add a colorful element to dishes. Recipes to try: »» Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese »» New Potatoes Stuffed with Smoked Salmon and Horseradish
brown russets Alternate Names: Idaho Characteristics: Russets are very starchy potatoes that are long and wide with skins that are dark and earthy, and rough to the touch. If you cut one raw, there’s a firmness, and yet when it’s cooked, a russet will yield a light, fluffy interior. While the Idaho is not great at retaining its shape, it’s the preferred potato for frying, baking, and mashing. Recipes to try: »» The One and Only Truly Belgian Fries »» Braised Lamb Shank Shepherd’s Pie with Creamed Spinach
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what is it?
red potatoes Alternate Names: Red Bliss Characteristics: Red potatoes have a smooth thin skin that makes for a striking visual contrast against the white flesh. Its skin is edible, so it’s not necessary to peel or remove it after cooking. Like many waxy varieties, red potatoes are low in starch and won’t produce a light, fluffy texture. However, they are prime candidates for boiling and roasting, and work well in dishes that would benefit from a potato that holds its shape—even when sliced and diced—such as salads and gratins. Recipes to try: »» Red Potato and Green Bean Salad with Dijon Vinaigrette »» Mashed Red Skinned Potatoes
fingerlings Characteristics: Just as their name suggests, fingerlings somewhat resemble fingers. Knobby, slim, firm, and short, these heirloom varieties are mainly found at farmers’ markets or specialty gourmet shops. Fingerlings have distinctive flavors, usually nutty or earthy. Pictured left are Russian Banana and French, two of the more abundant types generally available. Both happen to have a waxy yellow flesh, but the French, underneath its red exterior, can sometimes show a streak of red. Other varieties to look for include LaRatte and Purple Peruvian. Roasting keeps these diminutive, uniquely shaped potatoes intact, but they’re versatile and can be cooked any which way. Recipes to try: »» Fingerling Potato Salad with Green ChileCilantro Salsa »» Cod Chowder with Saffron and Fingerling Potatoes
8 • digest • april 2012
What’s wrong with
Marta? words and photos valerie carnevale
It’s dinnertime on a Monday night and Marta is in the cozy kitchen in her apartment at Scheidler Apartment complex. She munches on pomegranate seeds as she gathers pots and pans. There are papers, textbooks and DVDs scattered throughout the living room and a cell phone beeps on the kitchen table; typical marks of a college student’s home. Incense burns on a bookshelf and Iron & Wine plays on the stereo. Marta is graceful as she rummages through her cabinets and fridge, collecting the ingredients needed to make tonight’s recipe: quinoa and Italian sausagestuffed twice-baked potatoes. Marta came up with the dish herself and hasn’t yet tested the recipe. “It just sounds good, I think,” she comments. “Hopefully it’s delicious!” The ingredients included in the dish are all approved as part of Marta’s diet, a diet that includes things like dairy-free yogurt and soda with no added preservatives. In December Marta started a gluten-free eating regimen that excludes some of her favorite things—like beer—but supports a healthy immune system and gives her the energy it takes to tackle her busy schedule.
Marta had noticed the signs for a while. Lights seemed brighter and sounds seemed louder to her than other people. She never felt one hundred percent but she chalked it up to stress and not enough sleep. After all, Marta goes nonstop. As a classical studies major who loves to stay busy, her schedule is packed. But the symptoms persisted and Marta started to think that maybe it wasn’t just exhaustion. After researching on her own, Marta came to the conclusion that the food she was eating was causing her symptoms. The research she found suggested that the amount of gluten in her diet was causing her to feel tired, sluggish and made her senses extra-accute, making it hard to focus. According to allergydetails.com, one in 30 adults has a gluten allergy, making it a common occurrence in today’s world. Some people are required to go gluten-free because they have a disease known as Celiac Disease, a hereditary condition that causes severe symptoms if the person eats food containing gluten. Others, like Marta, choose a gluten-free diet voluntarily to just feel better in general. Although she didn’t visit a nutritionist with her concerns, Marta is confident that her decision to go gluten-free was the right one.
“I’ve been strictly observing the diet for almost two months and I can already tell a huge difference,” Marta remarks. “I have way more energy and just feel better overall.” Marta’s decision brought along some major adjustments. She had just turned 21 when she discovered her gluten allergy and beer, a favorite of hers, is not part of her approved diet, although she sometimes breaks her self-imposed rules to drink. “I’ll go out and just have one or two. I’ll feel really sick the next day, but I’ll do it anyway.” Due the diet, Marta mostly avoids restaurants and instead enjoys cooking at home. She has experimented with new ingredients and recipes, often making up her own, such as the sausage-stuffed twice-baked potatoes. “I love to cook. It’s relaxing and I know I’m eating things with enough protein to sustain me.” As a college student, Marta is always concerned with staying on a budget and not spending too much money on food. Unfortunately, healthier foods like organic vegetables and allnatural products are more expensive, which can be a strain
for a full-time student. In addition, the options for organic and all-natural foods in Muncie are limited. Marta does most of her shopping at Trader Joe’s in Indianapolis, where she buys things like quinoa in bulk. “Before I was gluten-free, I was buying all this junk food that I didn’t need, that wasn’t good for me,” Marta says. “Now that I’m not buying that, my groceries don’t end up being that much more expensive than what I was buying before.” In her eyes, the extra money she shells out at the grocery store is worth her overall well-being and health. As the sausage browns in a pan, Marta chops up a pepper for extra flavoring and talks candidly about her future plans. “All I can think about right now is graduating and moving to Arizona,” she says with a laugh. “I want to get a market research job or something. I definitely don’t want a career yet. I have my whole life for that.” As for grad school? “Definitely not right away. I am ready to be done with school.” She is enjoying the remainder of her college career, splitting her time between classes, volunteer work, taking time to craft and attend concerts. She also enjoys modeling and writing and is currently training for a half marathon in the spring. The microwave dings, signaling the potatoes are ready. Marta pours drinks and readies her plate. “It’s go time!” she laughs. “I guess we’ll see if it’s good.” There is silence as she takes a bite. The verdict is in. “This is definitely a recipe I’ll be making again!” Marta says. From tackling a full courseload to managing her modeling work and making plans for an adventure-packed life post-graduation, life is never slow for Marta. “Being gluten-free hasn’t really changed anything for me, not in big ways. I’m still me. I still enjoy the things I enjoy. I’m still going to do everything I want to do.”
twice baked potatoes with peppered quinoa and sausage Prep time: 25 minutes Baking time: 10 minutes Servings: 3 Ingredients: • 3 russet potatoes • 2/3 cup quinoa • 1 cup water • 1 jalepeño pepper (substitute for 1/2 green bell pepper if you want less heat) • ¼ cup non-dairy rice milk • 5 small sausage links
1. Preheat the oven to 400 degrees. 2. There are two types of quinoa - rinsed & unrinsed. If your quinoa is unrinsed, then you need to begin by soaking the quinoa in warm water for 15 minutes. After soaking for 15 minutes, rinse it out in a strainer for three minutes. 3. Put the quinoa in a small pot with 1 cup of water. Bring it to a boil, then cover and let it simmer until all the water has been soaked (about 10 minutes). To keep dried quinoa from sticking to the pot, you can pour it into a bowl when it’s still a bit moist. 4. While the quinoa is soaking, rinse off the potatoes with cold water for about 2-3 minutes. Dry them off with a paper towel. Then take a knife and cut four holes into the top of each potato. This will keep the potatoes from exploding in the microwave. Place them on a microwave-safe plate and cook for 7 minutes. When they are done cooking, cut off the top 1/3rd of the potato, and scoop the insides of the potato in to a mixing bowl. 5. Cook the sausages on a skillet with 3 tablespoons of water. Cook them on medium heat and cover for five minutes. When they are done, cut them up into small pieces and add them to the mixing bowl. 6. Slice up the pepper into small pieces. Add these, the quinoa, and the milk to the mixing bowl. 7. Mash up the quinoa, milk, potatoes, sausages, and peppers together in the bowl until it is as creamy as you want it. For a creamier texture, add more milk. 8. Scoop the mix back into the potatoes. Put them in the oven for 10 minutes. You can butter the skin or add peppers and spices for flavor if desired. 9. Once they’re all done, remove them from the pan onto a plate. Serve with steamed vegetables, and enjoy!
POTATOES WILL SAVE THE WORLD
Throughout the history of the human race there have been records, stories and images of food shortages. From Biblical times to present day, people live in poverty and without food. Efforts have been made by numerous organizations to help stop world hunger and poverty, some have had successes but most have failed. WORDS // MAT MIKESELL PHOTOS // SUBMITTED
As recent as 2005, a global organization has stepped forward in helping alleviate this problem. The Food and Agriculture Organization of the United Nations (FAO) adopted a resolution to provide food and alleviate the poverty where it was needed. The plan focuses on the importance of a very common food that can be found anywhere in the world, the potato. At the conference, several factors went into the decision to make the potato the central focus of the resolution. Most notably, the potato is a common staple food in the diet of the world’s population. Because the potato is easy to grow and can be grown in a variety of environments, the UN agreed that the potato should be a focus and a starting point to finally solving the problem of world hunger.
THE INTERNATIONAL YEAR OF THE POTATO
After the resolution was adopted, the UN declared that 2008 to be the International Year of the Potato (IYP). During this year, the organization had a goal of bringing awareness to the importance of the potato and its commodity on an international scale. With the development of the IYP, several goals were put in place. Of these goals were improving access to safe and nutritious food, poverty alleviation, sustainable intensification of potato-based farming systems and sustainable use of biodiversity. The idea spread quickly as numerous countries across the globe partnered and gave funding for organization. International organizations such as the International Potato Center, the Global Forum for Agricultural Research and The European Union all partnered with the UN for this cause. Governments from Ireland, Italy, Spain and Switzerland also gave funds to promote and grow the organization. But it didn’t stop there.
BUT ONE QUESTION HAS STILL YET TO BE ANSWERED.
WHY THE POTATO?
WHY THE POTATO?
Several countries from Bolivia to Pakistan to South Africa became countries that further promoted the International Year of the Potato and agreed to become foundations for long-term potato development. The potato is already a vital part of the international food system and is the world’s No. 1 non-grain food commodity. In 2007, the year before the International Year of the Potato was declared, the potato had a record production of 325 million tonnes. In developing countries, potato consumption has expanded quickly and now accounts over half of the world’s global harvest. Because of its ease of cultivation and its high energy content, the potato has become a valuable cash crop for millions of farmers across the globe. The IYP has called the potato the “food of the future” because of its ease to grow it and the abundance it can be found in. With the global population rapidly increasing, it is expected to reach 9.1 billion people by 2050 according to the UN. Twothirds of that population increase will come from developing nations, which could potentially magnify the poverty, hunger and environmental problems that exist. According to the UN, the potato will be a successful focus on the fight to end world hunger for four reasons. The first reason is that potatoes are a global food. The first potatoes were grown about 8,000 years ago in the Andes Mountains in South America. When the Europeans arrived in the 16th century, they took the potato back with them to Europe where it quickly spread across the globe. The second reason is that potatoes feed the hungry. The IYP claims the potato should be a major factor at providing nutritious food for the poor and hungry. The potato is best suited for places with limited fertile land and where human labor is common. Those two conditions characterize most, if not all developing countries. Up to 85 percent of the potato plant is edible as human food and can be grown in harsher climates than any other major crop in the world. A third reason is that potatoes are a healthy source for food. Potatoes make for a good source of energy because it is rich with carbohydrates. In its family of root and tuber crops, the potato has the highest protein content. The fourth and final reason the IYP gives is the fact the demand for potatoes is constantly growing. The world’s production of potatoes increases every year at an average of 4.5 percent, and has done so for the last 10 years.
GOALS OF THE IYP
The IYP has a stated mission: raise awareness of the importance of the potato – and of agriculture in general – in addressing issues of global concern. While the organization does realize that it will not be able to solve the problem of world hunger immediately, it views itself as the first step in a continuing process to find the solution. It will have an impact on raising awareness for activities related to the potato in the short them, and plans to emphasize the formulation of national programs and development strategies in the long run. The IYP also plans to contribute to the Millennium Development Goals. Though it cannot contribute to all of them, there are some very vital goals it can. These goals are: Goal 1: Eradicate extreme poverty and hunger, Goal 4: Reduce child mortality, Goal 5: Improve maternal health, Goal 7: Ensure environmental sustainability and Goal 8: Develop a global partnership for development.
THE CURRENT STATE OF THE POTATO
According to the International Potato Center, there are over 4,000 edible variations of the potato and behind rice and wheat it is the most important food crop in the world in terms of human consumption. Over a billion people eat the potato and the total potato production is over 300 million tonnes. The International Potato Center also says the potato is essential to food security in population growth. The potato is very easy to grow. Each potato plant can produce anywhere between 5-20 new tubers which are clones of the mother seed plant. Each one of those tubers can produce more potatoes, which can increase the number of grown potatoes quickly. From 1997-2007 developing countries increased their potato cultivation by 25 percent. Potatoes can be grown in any environment, whether it’s at sea level to 4,700 meters above sea level, they are produced in over 100 countries across the globe. Of the grown potatoes, more than half of the global potato production comes from developing countries. Similar to the International Year of the Potato, the International Potato Center has played a role in providing poor farmers in these developing countries with techniques and technologies that allow them to grow more potatoes in their local environments.
PERSPECTIVE
The IYP was seen by a success in the eyes of scientists, researchers and humanists. During the organization, several expos across the globe were run to raise the awareness of the importance of the potato while the International Year of the Potato grew its image. Other countries adopted similar organizations to promote the potato and claimed the IYP inspired them. In Peru it was declared that May 30 would be National Potato Day and also held its first national potato congress. In Beijing, the potato cuisine was promoted to its population while a potato exhibition went on display in Pretoria, South Africa. Across the globe, the IYP and its founded goals were celebrated as the awareness and production of the potato grew and to this day continues to grow even more.
A sandwich you won’t soon forget
3-in-1
mashed potatoes
Mashed potato (“mashed potatoes” or “whipped potatoes” in American English) is made by mashing freshly boiled potatoes with a ricer, fork, potato masher, food mill, or whipping them with a hand beater. Dehydrated and frozen mashed potatoes are available in many places. Mashed potatoes are occasionally called whipped potatoes or smashed potatoes. Mashed potatoes can be served together with other dishes, or can be an ingredient of various other dishes, including shepherd’s and cottage pie, pierogi, colcannon, dumplings, potato croquettes, gnocchi, and others.
3-in-1
low carb substitute
skinny mashed potatoes If you’re looking for a low calorie, low carb substitute for the traditional mashed potatoes, try cauliflower! It tastes just as good but is much healthier for you. INGREDIENTS
DIRECTIONS
»» »» »» »» »» »» »»
1.
1 head of cauliflower 1 tablespoon of cream cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon of minced garlic 1/2 teaspoon of salt 5 or so dashes of pepper Chives for garnish
Wash and cut cauliflower into small pieces. Boil in a pot of water for about 10-15 minutes or until soft and cooked. 2. Drain and dry using paper towels. Immediately place in food processor or blender. You do not want the cauliflower to cool. 3. Puree the cauliflower with the cream cheese, Parmesan cheese, garlic, salt and pepper. 4. Sprinkle the top with chives and a few dashes of pepper. Serve!
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3-in-1
dinner party-esque
Garlic Goat Cheese Mashed Potatoes Sometimes something a little fancier is in order. This version of mashed potatoes can be served at dinner parties with coq a vin. INGREDIENTS
DIRECTIONS
(about 6 servings)
1.
»» »» »» »» »» »» »» »»
5 small to medium red potatoes, skin on. 1tbsp. butter reserved potato water salt pepper chives, chopped 3 fat garlic cloves, minced goat cheese, to your taste
Boil some water in a large pot. Once it’s boiling add in the potatoes. Allow them to boil for about 20 minutes or until tender. 2. Strain potatoes from water, reserving water for later. 3. Heat 1tbsp butter in a pot and add the garlic. Saute until it’s cooked. Add the chives and the potatoes. Mash the potatoes until they are a smooth consistency. 4. Add in the goat cheese—to your taste, and keep mashing. Add salt and pepper. 5. Keep mashing, adding reserved potato water a little at a time until you get super smooth, yummy mashed potatoes!
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3-in-1
the traditional dish
classic mashed potatoes First time making mashed potatoes? Here’s the simple, traditional recipe that anyone can follow, and even an amateur cook should have these ingredients. INGREDIENTS
DIRECTIONS
»»
1. 2.
»» »» »» »»
6 medium russet potatoes, peeled and cubed 1/2 cup warm milk 1/4 cup butter or margarine 3/4 teaspoon salt Dash pepper
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. 3. Drain well. 4. Add milk, butter, salt and pepper. 5. Mash until light and fluffy.
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Pheasant Hollow Winery
support your local farmers
around the world
worldly potatoes
The potato is used around the world in all sorts of dishes. From french fries to masala dosa to colcannon, the potato has a variety of culinary uses.
around the world
soups and salads dom
inica
n re
per
u
pub
Crema de papas
lic
Ensalada de papas
INGREDIENTS
INGREDIENTS
»» »» »» »» »» »» »» »» »» »»
»» »» »» »» »» »» »» »» »»
2½1/2 lb potatoes 3 3/4 cups milk 1/4 cup parmesan cheese 1 medium white onion 1/2 cup cooked beetroot 2 tbsps corn starch 8 cups water 3 tbsps butter 1 tsp nutmeg (grated) 1/2 tsp table salt
2 lb 3 oz waxy potatoes 1 white medium onion 2 boiled eggs 2 cans of tuna 1/2 cup olive oil 3 tbsp vinegar 7 oz seedless black olives sprig of parsley salt to taste
DIRECTIONS
DIRECTIONS
1.
1.
Peel and cube the potatoes, combine with water and salt in a large pot, and bring to boil. Reduce heat, cover and simmer for about 10-15 minutes until potatoes are cooked. Drain and set aside the cooking liquid. 2. Melt the butter in a saucepan, add the grated onion and cornstarch, and stir until blended. 3. In another saucepan, bring the milk to boil while stirring in the cornstarch-butter mixture. Season with salt and nutmeg. 4. Use the reserved cooking liquid to purée the potatoes. Add the cooked beetroot and blend until smooth. Re-heat, then add the thickened milk, stirring until thoroughly blended. Serve hot, sprinkled with parmesan cheese.
2. 3. 4. 5. 6.
Wash (but do not peel) the potatoes, then place in a saucepan of water and bring to boil for five minutes. Add salt and simmer until cooked. Strain the potatoes and remove the skin while still hot. Shell the eggs, add to the potatoes and refrigerate for one hour. When cool, cut the eggs and potatoes into slices and place on a large plate. In a bowl, mix the chopped onion and parsley, add the oil, vinegar and a pinch of salt. Mix well, then pour over the potatoes and eggs, add shredded tuna and olives and mix well. Serve chilled.
33 • digest • april 2012
around the world
main dishes Potato omelette
spa in
INGREDIENTS »» »» »» »» »»
10 1/2 oz potatoes 1 onion 6 eggs 130 ml (9 tbsps) olive oil salt
DIRECTIONS 1.
Cut the potatoes into thin slices and pan-fry slowly with two thirds of the oil. Once done, season and set aside. 2. Beat the eggs in a bowl, pour the remaining oil in the frypan, then add the egg and potatoes. 3. As the mixture cooks, gently shake the pan to avoid sticking. 4. Use a flat dish to turn the omelette over and return to the frypan until cooked (but not too dry).
arg
enti na
Pastel de papas INGREDIENTS »» »» »» »» »» »»
4 cups mashed potatoes 2 eggs 1 tsp of chopped parsley 2 tbsps of grated cheese 1 onion, diced 2 tomatoes, diced
»» »» »» »» »»
1 tbsp tomato sauce 1 clove of garlic, minced 1/2 cup of vegetable oil 2 cups ground beef Spices to taste
DIRECTIONS 1. 2.
Boil and mash the potatoes, add butter and salt to taste. Pan-fry the onions and garlic until light brown, then stir in tomatoes and tomato sauce. 3. When tomatoes are cooked, stir in the ground beef and blend thoroughly. Add cheese and parsley, then cook until beef is brown. Remove from heat and season with spices. 4. Spread the potatoes in an oiled baking dish, spoon the ground beef above the potatoes, then cover with the remaining mashed potatoes. 5. Bake until the top is lightly browned.
34 • digest • april 2012
around the world
side dishes ethi o
ukr aine
pia
Green beans and potatoes
Perogies
INGREDIENTS
INGREDIENTS
»» »» »» »» »» »» »» »» »» »»
»» »» »» »» »» »» »» »» »» »» »» »»
2 large white potatoes 1/2 lb green beans 1 small yellow onion, chopped fine 2 cloves garlic, minced 1 small chili pepper, seeded and minced 1/2 tsp turmeric 1/2 tsp ground cumin 1/2 tsp salt 15 oz stewed tomatoes 1/2 tsp fresh lime juice
DIRECTIONS 1.
Dice the unpeeled potatoes and cover with water in a medium saucepan. Bring water to the boil, then cook for 12 minutes over high heat. 2. Cut the green beans into 1 inch pieces, add to the potatoes, cook for 5 minutes, then drain. 3. In a large skillet, sauté the onion, garlic and chili pepper. Stir in the seasonings and sauté for another minute. 4. Add the potatoes and green beans, stewed tomatoes and lime juice, and cook for 10 minutes over medium heat, stirring frequently.
Dough 2 1/2 cups flour 1 tsp. salt 3/4 cup warm water 1 tsp. baking powder 1 tsp. light oil 1 egg, well beaten Filling 3 potatoes 1 cup dry cottage cheese 3 egg yolks salt and pepper
DIRECTIONS 1.
Mix the dough ingredients, turn onto a floured board and knead (the dough should be slightly sticky). Cover and leave for 30 minutes. 2. Boil, drain and mash the potatoes, then stir in the egg yolks, cottage cheese, salt and pepper. Roll the dough, adding flour as necessary, and cut into circles 7.5 cm (3 inches) in diameter. 3. Place a ball of potato mixture in the center of each circle, fold dough over the ball and pinch shut. 4. Cook in boiling water until the perogies float. Drain and sprinkle with melted butter.
35 • digest • april 2012
around the world
desserts indi a
Potato fudge INGREDIENTS »» »» »» »» »»
1/2 cup powdered milk 1/4 cup of potato powder 1 cup hot water 1 ground cardamom 1/2 cup sugar
DIRECTIONS 1. 2.
Mix the hot water, potato powder and powdered milk. Cook over low heat. When mixture turns brown, add sugar and cardamom. Continue cooking on low heat until mixture sets. 3. Spread on a greased plate, cut into squares while still warm.
italy
Potato cake INGREDIENTS »» »» »» »» »»
2 lb 3 oz brown-skinned potatoes 30 thin slices of round potatoes 1.7 pts milk 1.7 pts water 6 eggs
»» »» »» »» »»
7 oz castor sugar 7 oz mascarpone cheese 30 thin slices of round potatoes sea salt, vanilla crystals (to taste) bread crumbs
DIRECTIONS 1.
Peel and boil the potatoes with the water, milk, salt and vanilla until “naturally mashed”, then cool. 2. Whip eggs with the sugar and blend slowly and uniformly into the potato purée. 3. Cover the inside of a buttered baking dish with the bread crumbs and fill the bowl with the mix. 4. Cover with potato slices, then mascarpone cheese and bake at 180°C (356°F) for 20 minutes.
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NEXT TIME
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