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  • Written by Madelaine Bullwinkel

Braised Baby White Potatoes with Coconut Kale and Seared Sea Scallops

Ingredients for 4 - 6 servings:

1/3 cup coconut or Canola oil, divided

1 yellow onion, peeled and chopped

1 yellow pepper, seeded and chopped

1/4 cup freshly peeled and grated turmeric

1 teaspoon cinnamon

1/2 teaspoon freshly ground black pepper'

5 cloves garlic, peeled and minced

3 cups coconut mik

2 cups yellow cherry tomatoes

1 1/2 Melissa's baby white potatoes

1/2 teaspoon sea salt

1 pound sea scallops (optional)

1 bunch kale, leaves torn in small pieces from the stem

2 tablespoons unsweetened, flaked coconut

1/4 teaspoon salt

Braised Potatoes: Heat 2 tablespoons oil in a large casserole. Cook the onion and pepper pieces slowly until they soften. Stir in the turmeric, cinnamon and pepper with 1 teaspoon oil to dissolve the spices. Continue to cook and stir another 2 minutes to incorporate the seasonings. Add the garlic pieces with another teaspoon of oil to avoid sticking and cook for 1 minute. Pour in the coconut milk and add the tomatoes. Stir this mixture as it comes to a simmer. Cook, uncovered, until the liquid is thickened, the tomatoes have melted and the volume is about 4 cups.

While the coconut milk simmers, cut a slit half-way through each potato. Add them with the salt to the mixture and cook slowly, uncovered, until they are very soft yet still hold their shape, 30 - 40 minutes.

Coconut Kale: Heat 2 tablespoons oil in a large skillet. Add the kale and coconut and saute over medium-high heat until the kale has wilted, about 3 minutes. Add salt and transfer to serving platter.

Scallops: Remove them from the refrigerator 30 minutes in advance of cooking. Lightly season them with kosher salt and freshly ground black pepper. Reserve  Add remaining oil to the hot skillet. Wipe moisture from the scallops and saute them on both sides until they are firm to the touch, about 5 minutes.

Serving: Spoon the potatoes and their braising liquid in the center of the kale and place the scallops around the potatoes. Serve immediately.

 

  • Written by Madelaine Bullwinkel

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES 

Ingredients for 6 - 8 servings:

3 small parsnips

2 small turnips

4 medium carrots

1 bulb fennel

1 sweet potato

1/4 cup olive oil

1 teaspoon kosher salt

Freshly ground pepper

2 teaspoons fresh rosemary, minced

 

Preheat the oven to 425 degrees. Lightly oil and preheat a large cast-iron baking pan for 10 minutes. Rinse and scrub clean the parsnips, turnips, carrots and fennel. Cut the parsnips, turnips and carrots into quarters or smaller bite-sized pieces. Cut the fennel bulbs into thin wedges. Cube the sweet potato.

 

Combine the all the vegetables in a mixing bowl. Drizzle on the olive oil and toss until all the pieces are coated. Add the salt, pepper to taste and scatter on the rosemary. Toss again. Turn the vegetables into the baking dish and smooth into an even layer. Roast the vegetables for 40 minutes, removing and turning the vegetables at the 20 minute mark. Serve warm.

 

 

 

 

 

 

 

 

  • Written by Madelaine Bullwinkel

POTATO TART

POTATO TART

(TARTE AUX POMMES DE TERRE)

 

Ingredients for an 11" tart, 8 - 12 servings

Pastry shell:

4 ounces butter (1 stick) unsalted butter at room temp.

2 1/2 cups unbleached flour

1/4 teaspoon sea salt

1 large egg yolk at room temperature

1/3 cup cool water

Filling:

4 ounces thick sliced bacon (3 slices)

1 pound red potatoes

3 tablespoons Canola oil

1 1/2 cups Spanish onion, finely diced

1 teaspoon sea salt and freshly ground black pepper, to taste

2 large egg yolks

1 cup crème fraîche or heavy cream

1/4 cups fresh chives, minced

 

Preheat the oven to 350 degrees and generously butter an 11" false-bottom tart shell.

 

Crust: Place the soft butter in a mixing bowl. Add the flour and salt. With a fork or pastry blender, work the butter into the flour until the texture is mealy. Make a trough in the center, add the egg yolk and the water. Beat the egg into the water before incorporating the flour, mixing it with a smearing action until it forms a ball. Cover and refrigerate for 1 hour.

 

Remove the chilled dough onto a lightly floured work surface. Roll the dough gently into a 1/4" sheet. Letter fold the dough. Repeat this rolling and folding before rolling the dough into a 12" circle. Transfer the dough into the prepared shell and refrigerate while preparing the filling.

 

Filling: Cut the bacon strips into julienne strips 1/4" wide. Place them in a small saucepan, cover with a quart of cool water. Bring the water slowly to a boil. Cook for 1 minute, then reverse the pan over a strainer. Cool the bacon pieces under running water. Chop the bacon into smaller pieces. Set aside.

 

Peel and dice the potatoes. Heat the oil in a large skillet and saute the potatoes for 8 minutes. Add the onions, garlic, bacon pieces and 1 teaspoon salt to the potatoes, and continue cooking for another 5 minutes.

 

Break the egg yolks in a bowl, and pour in the cream, mixing well. Add the potato mixture and chive pieces. Ladle this filling into the shell and bake for 40 minutes. Hold for 15 minutes before serving.

  • Written by Madelaine Bullwinkel

Half-Mashed Lemon Potatoes

Ingredients per pound of potatoes (2-3 servings):

1 pound Yukon gold potatoes, peeled and diced

1 tablespoon preserved lemon peel, minced

1 tablespoon preserved lemon juice

1 - 2 tablespoons olive oil

2 tablespoons fresh cilantro leaves, torn

Cover the diced potatoes by 2" cool water in a saucepan. Bring water to a simmer, uncover and continue simmering until the potatoes are cooked through, 10 - 15 minutes depending on their size. Drain the water from the pan, return the potatoes to the heat and cook over low heat, stirring to evaporate remaining water and dry the surface of the potatoes.

Stir in the preserved lemon peel and lemon juice, and mash the potatoes to your liking leaving chunks as desired. Fold in the olive oil. Off the heat, scatter on the cilantro and serve hot or warm.

  • Written by Madelaine Bullwinkel

ASPARAGUS SALAD WITH ORANGE DILL VINAIGRETTE

 

 

Ingredients:

 

 

30 spears fresh asparagus

 

2 tablespoons sherry vinegar

 

1 tablespoon orange juice

 

1/2 cup olive oil

 

1/2 teaspoon kosher salt

 

1/8 teaspoon freshly ground white pepper

 

1/4 cup minced dill leavs

 

2 navel oranges, peeled and diced

 

 

 

Rinse and trim off woody ends from the asparagus. Peel tough outer layer of thick asparagus. Steam or blanch the spears until they are just tender. Submerge them immediately in an ice water bath for 2 -3 minutes. Drain and dry the stalks.

 

 

Combine the vinegar, orange juice, oil, salt, pepper and dill in the jar, cover, and shake it vigorously. Place asparagus in the dish and pour on all but two tablespoons of the vinaigrette. Roll the spears in the dressing to coat them thoroughly, and let them marinate at room temperature, for a few minutes turning them occasionally.

 

 

Just before serving drizzle on the remaining vinaigrette, garnish with the orange pieces and serve.