Potatoes
Ancient Finnish secret mojakka Pommes Anna
Apple cider stew Radish top soup
Mashed potato and vegetable patties Tortilla de patata
Ancient Finnish Secret Mojakka
2 lbs. cod fillets
1 c. (or to taste) stout beer, such as Guinness
ca. 1/2 c. brown sugar
2 lbs. diced red potatoes
3 ribs celery, diced
ca. 12 green onions, diced
10 oz. frozen spinach, thawed
1 pt. heavy cream
1 lb. butter
1 pt. skim milk
Salt and pepper to taste
3/4 tsp. oregano
Dissolve brown sugar in beer in a skillet over medium-high heat. Add cod fillets and cook for about 5 minutes per side. Remove from heat and flake into bite-sized pieces. Boil potatoes until nearly tender. Combine cream, butter and skim milk and heat thoroughly. Add salt, pepper and oregano. Layer potatoes, celery, green onions, spinach and cod in a slow cooker. Stir in cream mixture. Cook on low for 3-4 hours.
Yield: About 3 quarts.
From: Mojakka.com
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1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.
Source unknown.
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Mashed Potato and Vegetable Patties
1 lb. russet potatoes, peeled, boiled, and mashed
1.5 cups fresh breadcrumbs made from crustless French bread, divided
1/2 cup finely grated carrots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped peeled fresh ginger
1 serrano chile, stemmed, minced
1 teaspoon salt
2 large eggs, lightly beaten
1/3 cup (or more) vegetable oil
Combine potatoes, 1/2 cup breadcrumbs, carrots, bell pepper, onion, cilantro, ginger, chile, and salt. Mix lightly and divide into 12 portions, using about 1/4 cup for each. Shape each portion into a patty about 2 1/2 inches in diameter. Transfer patties to large plate, cover, and chill up to 6 hr. Coat patties first in egg, then in breadcrumbs, pressing to adhere. Cook in 1/3 cup oil in large skillet over medium heat, working in 2 batches, until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed.
From: Epicurious.com
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Mumu's Mojakka
1 lb. beef stew meat
3 qt. water
4 med. Yukon Gold potatoes, partially peeled, in bite-sized chunks
6 carrots, thickly sliced
1 med. rutabaga in bite-sized chunks
4-6 ribs celery, thickly diced
4 small turnips in bite-sized chunks
2-3 tsps. whole black peppercorns
1-2 tsps. whole allspice
Salt to taste
4 to 5 bay leaves
Combine beef and water and boil for 20 minutes; skim to clear broth. Add remaining ingredients. Bring to a boil; simmer about 20 min. until meat and vegetables are tender. Adjust seasonings. Continue to simmer to blend flavors.
Yield: 6-8 hearty servings.
From: Mojakka.com
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Pommes Anna
12 Tbsp. (1.5 sticks) butter, clarified
2.5-3 lb potatoes, peeldd and sliced 1/8 inch thick
salt and pepepr to taste
melted butter (optional)
Pour the clarified butter into an 8-inch cast iron skillet (unless you have the special pan designed for this dish) to a depth of 1/4 inch. Set over low heat and arrange potato slices in layers. Build the bottom layer especially carefully so the slices overlap and look nice. Sprinkle each layer with salt, pepper, and more butter as desired. When complete, butter or oil a pot lid slightly smaller than the pan and press in firmly on top of the potatoes. Cover the pan and place in a 425F oven on a baking sheet in case of drips. Bake 20 min, remove from oven and press the potatoes again. Bake uncovered until the sides are brown and crisp, 20-25 min. Pour off any excess butter, holdign the potatoes in the pan with the lid. Invert onto a plate and serve in wedges.
From: Joy of cooking / by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Scribner, c1997.
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Radish Top Soup
3-4 Tablespoons butter, divided
6 cups water or chicken stock
1 cup chopped onions or leeks salt
8 cups loosely packed radish leaves
1/2 cup heavy cream (optional)
2 cups diced peeled potatoes
freshly ground pepper
Melt 4 TBSP butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 tsp. Salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings.
From: Kirsop Farm
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Tortilla de patata
1 Tbsp. olive oil, or as needed
1-2 Tbsp. onion, finely chopped
1 small potato, approx. 1/4 lb., peeled and cut into 1/2-inch cubes
4 eggs
1/4 c milk (optional)
salt and pepper to taste
Drizzle enough oil into an 8-inch skillet or omelette pan to lightly coat the bottom; brown the onion and potato until potato is nearly cooked through, stirring occasionally. Beat eggs and milk well; season to taste. Pour eggs into pan with onion and potato and cook over medium heat, moving cooked part aside until tortilla is semi-solid (you may find it easiest to cover the pan so the top cooks more readily). Turn the tortilla (this is traditionally done by inverting the tortilla onto a plate, then sliding it back into the pan but the easiest way is to invert in into a second pan of the same size and continue cooking in the new pan). Tortilla is done when golden on both sides and cooked through. May be served whole, cut into tapas, or halved and made into sandwiches on chunks of baguette or crusty rolls.
From: Dana Huffman
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