Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [69]
About 1 pound russet (baking) potatoes, peeled and cut into chunks
2 garlic cloves, peeled
4 tablespoons butter, plus more as needed for frying
1 shallot, minced
½ cup shredded cheddar cheese (2 ounces)
Salt and freshly ground black pepper
2¾ cups all-purpose flour, plus more for dusting
1 egg, lightly beaten
1 cup sour cream, plus more for serving
2 tablespoons water, as needed
1 To make the filling, combine the potatoes and garlic in a saucepan and cover with salted water. Bring to a boil and boil until the potatoes are completely tender, 12 to 15 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons of the butter. Stir in the shallot and cheese; season with salt and pepper.
2 To make the dough, combine the flour and 1 teaspoon salt in a large bowl. Make a well in the center of the flour; add the egg and sour cream and stir into the flour. Continue stirring until the dough forms a ragged mass. If you can’t gather all the flour into the dough ball, add the water, 1 tablespoon at a time, and continue working the dough into a ball.
3 Transfer the dough to a work surface lightly dusted with flour. Knead until a smooth dough forms. (Kneading helps develop the gluten, which will enable you to stretch the dough without tearing, so don’t skimp on this step.) Cut the dough into quarters, wrap each in plastic, and refrigerate for 30 minutes.
4 On a floured work surface, form each quarter of dough into a log. Cut the log into nine equal pieces. Using a small Asian rolling pin (see Kitchen Note), roll out each piece into a 3-inch circle. Place 1 tablespoon of potato filling slightly off center on each circle. Moisten the edge of the dough, fold the dough over the filling, and press the edges firmly to seal. Repeat with the remaining dough and filling.
5 Bring a large pot of water to a boil. Boil the pieorgi in three batches for 5 to 7 minutes each, until the dough is cooked through. Scoop out each batch with a slotted spoon, drain well, and set aside.
6 Just before serving, melt the remaining 2 tablespoons butter in a large skillet. Add enough pieorgi to fit in a single layer and fry over medium heat until crisp and browned. Remove and keep warm. Repeat with the remaining pierogi, using more butter as needed. Serve hot, accompanied by sour cream.
Kitchen Note: Asian rolling pins are nothing more than 2-inch dowels cut about 6 inches long. They are easier to use with small pieces of dough than Western rolling pins.
Potato Galette
Serves 4–6
This is a simple but elegant way to prepare potatoes. A galette is a rustic cake.
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon chopped dried rosemary
2 pounds russet (baking) potatoes, peeled and very thinly sliced
Salt and freshly ground pepper
1 Preheat the oven to 400°F. Lightly oil a 10-inch tart pan.
2 Melt the butter with the oil. Stir in the shallot and rosemary. Pour over the potatoes in a large bowl and toss to coat. Season generously with salt and pepper. Transfer the potatoes to the tart pan and compress to form an even cake. The potatoes on top should lie flat.
3 Bake for about 40 minutes, until the top layer of potatoes is golden and crisp and the potatoes are cooked through. Serve hot, sliced into wedges.
Kitchen Note: The potatoes must be evenly and thinly sliced to cook through. A food processor or mandoline does a great job if your knife skills aren’t up to the task.
Mashed Potatoes with Greens
Serves 6
Mashed potatoes with greens is an inevitable combination. In Ireland, it is called colcannon, the green is cabbage, and the flavor is carried by generous helpings of cream and butter. In Italy, the green may be kale or dandelion greens, and the flavor is carried with olive oil. Either way, it is a terrific way to serve