KALE AND POTATO SOUP

101 Classic Cookbooks

serves 4 to 6
This is a Portuguese recipe where cabbage is often substituted for the kale.

1 bunch of kate (about a pound)
2 pounds of potatoes
2 quarts of water
1 tsb. salt
Extra-virgin olive oil

Remove the stems from the kale, wash the leaves, and cut them into thin strips (chiffonade). You should have 6 to 8 cups.
Peel the potatoes and chop them very fine.
Bring the water to a boil with the salt.
Add the potatoes, return to a boil, and cook for 2 minutes, covered.
Add the kale and cook 2 minutes more.
Taste for seasoning and serve with a splash of olive oil.

NOTE: The ratio of kale to potatoes really doesn’t matter. If you slice the potatoes, they will need to cook a little longer. You can puree this soup and also add chicken stock and sausage if you want to.

POTATO, CUCUMBER AND DILL SALAD

Bon Appetit July 1992 – serves 6

There’s lots of these ingredients around right now. We made this salad recently for a potluck and got nice comments. It is low-fat and no-cholesterol, if that matters to you.

2 pounds of potatoes – baby ones or just cut them into small pieces
3/1/2 tbsp. rice wine vinegar
21/2 tbsp. Dijon mustard – country style is best – can use less if you don’t want a bit of bite
6 tbsp. canola oil
½ cup chopped fresh dill – dry will work, but it’s not great… maybe start with a tsp. and taste
¾ pound pickling cucumbers, sliced
Fresh dill springs for garnish

Cook potatoes in boiling water and drain.
Transfer to a large bowl and add 2 tbsp. of the vinegar to the hot potatoes and stir gently.
Combine remaining 11/2 tbsp. of vinegar and mustard in a small bowl.
Gradually mix in the oil and add the chopped dill.
Mix into potatoes.
Season with salt and pepper. I thought it called for a fair amount of both.;
Mix in cucumbers and garnish with the dill springs.
Serve at room temperature.
This salad can be made up to 6 hours in advance.

NOTE: I plan to play with the amount of vinegar and mustard I use next time. Also am considering adding three or more chopped hardboiled eggs.

Green Bean, Tomato and Potato Salad with Almond-Basil Pesto

from Things Cooks Love – serves 4 to 6

1 clove garlic
1 tsb plus ½ tsb coarse salt
4 tbsp coarsely chopped unsalted roasted or dry-roasted almonds
1 cup lightly packed fresh basil leaves, stemmed
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated pecorino Romano cheese
¼ cup olive oil
1 pound Yukon Gold or other boiling potatoes, peeled and cut into cubes
12 ounces green beans, trimmed and cut into 1-inch lengths
1 large, ripe tomato, cut into thin wedges, for garnish

Place the garlic, ½ tsb of the salt, and 2 tbsp of the almonds in a mortar and pound with the pestle to a smooth paste. Gradually add the basil while pounding, adding more only after each batch has been reduced to a paste. This talks 2 or 3 minutes.

When the basil leaves or pounded to a smooth paste, gradually add both cheeses, stirring with the pestle to blend them with the basil paste. Then drizzle in the olive oil with one hand while stirring and pounding with the pestle in the other hand until the mixture is smooth. Set aside.

Fill a 6-quart Dutch oven or other large pot two-thirds full of water and bring to a boil. Add the remaining 1 tbsp of salt and the potatoes. Boil, uncovered for 10 minutes. Add the green beans and boil for 6 to 8 minutes until both the beans and the potatoes are tender. Drain into a colander.

Place the beans and potatoes in a large serving bowl, spoon the pesto on top, and fold together gently with a rubber spatula until blended. Sprinkle with the remaining 2 tbsp of almonds. Garnish with the tomato wedges. Can be served warm or at room temperature.

Potato Salad

The Silver Palate

This is a great American version of the salad. I find it’s even better the second day. Don’t skimp on the eggs. I thought the recipe was calling for to many and used 5 instead of 10, but they knew best

Serves 10

2 pounds of potatoes, peeled or partly peeled
¼ cup white vinegar
¼ cup olive oil
½ teaspoon salt
1/8 teaspoon black pepper
½ cup thinly sliced red or purple onions
½ cup celery strips, 1 inch long, ¼ inch wide
1 to 2 cucumbers, peeled seeded and sliced
1 cup Hellmann’s mayo, plus more if needed
2 or 3 tablespoons of Dijon mustard
10 hard-cooked eggs, peeled and quartered
½ cup parsley
Optional additions – dill, tarragon or basil to suit you taste

Drop potatoes into a kettle of cold, salted water and bring to a boil. Cook until tender but still firm. I like them a bit underdone and nice and firm.
Drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still hot potatoes with vinegar, olive oil, salt and pepper.
Add the onions, celery, cucumbers, mayonnaise and mustard and toss gently to combine. Optional herbs can go in at this time as well.
Add quartered eggs and parsley and toss again. Cool to room temperature, cover and refrigerate overnight for best results. Toss again just before you serve.

POTATO GRATIN

Chef Michelle Kelly – AB Tech – serves 6 to 8
A side dish from cooking class

1 ½ cups heavy cream
1 sprig fresh thyme or ½ Tbs dried
2 garlic cloves, chopped
½ tsb ground nutmeg
Butter
2 pounds potatoes, peeled and cut into 1/8 inch thick slices
Salt and pepper
½ cup grated Parmesan, plus more for broiling
Preheat the over to 375F
In a saucepan, heat the cream with the thyme, chopped garlic and nutmeg
While cream is heating up, butter a casserole dish
Place a layer of potato in an overlapping pattern and season with salt and pepper
Remove cream from heat, and then pour a little over the potatoes
Top with some grated Parmesan
Make two more layers, doing the same as directed above. Bake, uncovered, for 45 minutes
Remove from oven. Sprinkle with Parmesan and broil until cheese browns, about 5 minutes
Allow to cool slightly before serving