Makes 5.5 cups batter I like a good excuse to dance in the morning. Preferably while in my fuzzy bathrobe, with spatula in hand (for a microphone, of course), while singing 100% off-key. Boxty pancakes are just the ticket. They look like a thick crêpe, but taste more like the love-child of tangy mashed potatoes and hash browns. These filling, stick-to-your-ribs pancakes are often used to wrap up food, from meat and gravy, to scrambled eggs. Best of all, cooks everywhere dance a little jig when they make them. NOTE: This batter does not store well (the potatoes turn black when they oxidize), so scale the recipe down if you don’t have a small army coming over for breakfast. Adapted from the recipe in The Country Cooking of Ireland by Colman Andrews. Ingredients: 2 lbs russet potatoes, chopped 1 1/2 cups buttermilk salt 1 cup flour butter, for cooking Accompaniments: green onions, scrambled eggs, meat, etc. Method: First step, get in the mood with a little Irish folk rhyme and dancing. Boxty on the griddle, And Boxty on the …
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Makes a gallon (4 quarts) If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it. Ingredients: 1 onion, chopped 3 garlic cloves, crushed 1/2 tsp cumin 1 tsp ground annato/achiote 3 giant baking potatoes, peeled and cubed (each about 6″ long) 2 cups of milk enough water to cover the potatoes 1-3 cups extra milk for thinning to desired consistency salt & pepper 1 cup shredded cheese – cheddar or Monterey jack a palmful of chopped cilantro For the Garnish: chopped cilantro crumbled queso blanco 1-2 avocados, cubed green onion, sliced Method: Prepare yourself for an assault of deliciousness. First, cook the chopped onions in a large pot until softened. While they’re cooking, add in the crushed garlic… … …
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Serves 6-8 One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction: As they spoon some soup, your guests won’t be able to put their finger on what they like so much… Ingredients: 2 lbs potatoes *I used Yukon Gold, peeled & diced 2 1/2 quarts water 1 tsp lightly cracked caraway seeds salt 1 cup sour cream 1 cup flour a handful of chopped dill 4 sweet gherkins, chopped Method: In a large pot, add water to cubed potatoes… splish, splash, splosh… Then, if you’re in the mood, lightly crack caraway seeds in a mortar in pestle to release their aroma. Add the caraway seeds and some salt to the potatoes. Bring to a boil… NOTE: This could take a while with so many ingredients. Just keep an eye on it. …
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Serves 4 This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming. Ingredients: 1 zucchini 1 small eggplant 1 potato 1/4 tsp pepper 1/2 tsp salt 1/2 tsp oregano 1/4 cup olive oil 2/3 cup tomato sauce 1 1/2 quart casserole Method: Preheat the oven to 375F. Meanwhile, slice all the veggies into thin discs. Resist the urge to see if they’ll fly, like frisbees, across your kitchen. Drop some liquid sunshine (olive oil) into a 1 1/2 quart casserole (you can scale this up pretty easily, if you need to feed more people). Layer on some potatoes… Gather the salt, pepper, and oregano together… And sprinkle the blend onto each layer… Add on the eggplant… and more olive oil. Embrace the oil – this is supposed to be a luxuriously rich dish. Next up, zucchini. And half your tomato sauce. Keep piling everything on in layers… with spices and oil each time… Ending …
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While Afelia commonly refers to a pork dish, the term can also refer to any number of ingredients stewed/roasted in red wine and sprinkled with coriander seeds. Yum! In Cyprus, the most popular variants include mushrooms, potatoes, and artichoke hearts (all of which are vegan). Most recipes add a sprinkling of coriander seeds at the end of cooking (ground or cracked is best). Serves 4 Slowly roasted in olive oil and red wine, these potatoes are so rich you won’t need butter. A typical recipe from Cyprus and Greece. Ingredients: 2 pounds fingerling potatoes (or any small potato) 1/2 cup red wine 1/2 cup olive oil salt pepper ground coriander seeds, to taste Method: Put on some music from Cyprus. Then, preheat the oven to 375F Meanwhile, rinse and slit the potatoes (about 4 slits per potato – this allows the wine and oil to seep in and flavor them) Douse with olive oil. Don’t be shy. Some recipes I saw from Cyprus and Greece actually cover these with oil. Wow. Splash on the red wine …
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Serves 2-4 Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas – feel free to moisten with fresh salsa or sour cream. Ingredients: 4 small potatoes, cubed 1/8 cup olive oil 4 cloves garlic, crushed 1 tsp paprika 1 tsp sugar 1 tsp salt water (optional) chopped cilantro, for garnish Serve with Corn Tortillas Method: Add the oil to a wide skillet and heat over medium. The entire 1/8 cup is necessary to keep the potatoes from sticking. Sometimes our waists have to sacrifice for the good of mankind. Or for functionality and flavor. You’ll thank me later. When hot, add garlic and cook for a minute. And, when I say a minute, I really mean until fragrant. This could take as little as ten seconds. Yikes. I almost cooked mine too long. See? Garlic cooks very fast – you …
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Makes about 1.5 gallons Cachupa is the quintessential Cape Verdean dish. While there are countless variations, almost all Cachupas have hominy, beans, and potatoes. Some add yucca. Any assortment of vegetables and legumes can be added, depending on availability. For those who can afford it, dried and smoked Portuguese sausages are also added for tremendous “stick to your bones” flavor. Fish, such as tuna and wahoo, is a little more attainable for the average citizen. Our version is vegan and more affordable. More in the mood for breakfast? Leftover Cachupa will suit you too. In fact, refried cachupa (cachupa rafogado) is often served with fried eggs. Nothing like sight, smell, and sound of sizzling eggs in the morning… Tradition vs. our version: Traditionally and typically, the hominy is pounded prior to cooking, however our version leaves the kernel whole for texture. Even still, the entire stew infuses with the soft corn-like flavor of this addictive grain. If you’ve never tried hominy, run out now and buy some! Add it to any stew for wonderful, slightly chewy …
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Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 quart stock (beef, or chicken, depending on the meat you chose – even water works in a pinch) 4 medium potatoes 1/2 cup unsalted peanuts 1/4 cup white rice 1/2 cup frozen peas 1 cup milk parsley, to taste salt pepper Method: 1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low …
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Serves 6 Sweet Potato Pone is a slightly spiced, dense custard-like dessert, reminiscent of pumpkin pie. Adjust sugar according to your tastes. This version will give you cavities on the first bite. Ingredients: 1 lb finely grated sweet potato 1 12 ounce can evaporated milk (or coconut milk) 1 egg 1 cup brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger pinch salt Method: 1. Preheat oven to 350F. Meanwhile grate sweet potato and combine all ingredients in a large bowl. NOTE: You want to grate your sweet potatoes as finely as possible. I think mine were too large because the texture, instead of being smooth, was rather coarse (see finished photo at the bottom of recipe) Perhaps a food processor could help in this situation? 2. Ladle into 6 individual ramekins (be careful not to overfill them. I did and they spilled over… making a sticky, ugly mess – give yourself about 1/4 inch buffer at the top). Place ramekins on a baking sheet and bake for one hour. Serve chilled. Optional …
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Serves 2 Umm, let me explain the small amount of fries. We couldn’t keep our fingers off of them long enough to get a picture! I don’t need to tell you – French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself! 🙂 NOTE: Please read my Technique post all about French Fries. Ingredients: 2 extra large baking potatoes (about 2.5 pounds total) quart of vegetable oil salt Method: 1. Cut all edges of potatoes to make a rectangle. Slice into 1/2″ slabs. Cut each slab into several sticks. 2. Immerse in cold water for at least 30 minutes (you can also store them in the fridge overnight this way). Alternatively, rinse potatoes under cold water until water runs clear. You are trying to get rid of all the loose starch that will make the fries stick to each other. 3. Carefully dry off potatoes with towels right before frying. 4. Preheat oil to 320F. Cook fries in small batches (about a handful …
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Makes about 6 Draniki Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup. Ingredients: Mushroom filling: 1 oz dried wild mushroom blend (or a handful of fresh mushrooms) 1/4 cup minced red onion 1 tsp dill salt pepper Draniki: 1 1/2 lbs of potatoes, peeled 1/4 cup flour 1 egg 1/4 cup milk salt pepper vegetable oil, for frying Method: 1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside. 2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together. 3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon. 5. Add a …
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Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …
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