The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [246]
3 tablespoons red-wine vinegar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon coarse salt
¼ teaspoon paprika
1. Drain the yogurt in a cheesecloth-lined sieve for 30 minutes. Place the potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop the cooking. Set aside until completely cool.
2. Cut the potatoes into 1-inch pieces; place in a bowl. Add the cucumber, olives, onion, and chervil; set aside.
3. Place the drained yogurt (about 1½ cups) in a bowl. Add the red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over the potato mixture; stir until the potatoes are well coated. Transfer to a serving bowl.
sautéed potatoes
SERVES 4
For crisp browned potatoes, avoid crowding the pan when sauteéing.
1½ pounds (about 4) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives
1. Peel the potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into ¾-inch cubes.
2. Heat half the oil in a large sauté pan over medium heat. Pat the potatoes dry; add half to the pan. Season with salt and pepper. Cook, tossing frequently, until the potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat the potatoes.
3. Transfer to a serving plate; keep in a warm place while you repeat with the remaining oil, potatoes, and butter. When ready to serve, toss the potatoes with the chives.
mashed potatoes and celery root
SERVES 12 TO 14
If you prefer a completely smooth texture, you may pass the potatoes and celery root through a food mill or ricer after they have been cooked.
4 pounds Yukon Gold potatoes
1 pound celery root
1 cup heavy cream
6 tablespoons unsalted butter
1 tablespoon coarse salt
¼ teaspoon freshly ground pepper
1. Peel the potatoes, and cut into 1-inch pieces. Peel the celery root using a paring knife, following the shape of the root. Cut into ½-inch pieces. Place the potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to the pot; place over low heat to dry out.
2. Combine the cream, butter, salt, and pepper in a small saucepan, and place over medium heat until the butter is melted and the mixture comes to a simmer. Pour over the potato mixture, and combine, using a potato masher, until fluffy and smooth.
florence’s potato salad
SERVES 8
If making this in advance, wait to add the cucumber until just before serving.
2 pounds russet potatoes, scrubbed
Coarse salt and freshly ground pepper
3 hard-boiled large eggs, peeled and cut into ½-inch dice
1 stalk celery, finely chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded, and cut into ¼-inch dice
¼ cup coarsely chopped flat-leaf parsley
3 tablespoons cider vinegar
6 tablespoon mayonnaise
1. Place the potatoes in a medium saucepan; cover with water. Bring to a boil over high heat; add salt. Reduce heat to medium; simmer until tender, about 20 minutes. Drain in a colander. When cool enough to handle, peel and cut into ½-inch pieces. Transfer to a medium bowl. Add the eggs, celery, onion, cucumber, and parsley.
2. In a small bowl, whisk the vinegar and mayonnaise; season with salt and pepper. Pour the dressing over the vegetables; stir gently to combine. Adjust the seasoning with salt and pepper. Serve at room temperature.
baked sweet potatoes with caramelized onions and shaved parmesan
SERVES 6
6 medium sweet potatoes (8 ounces each)
1 tablespoon unsalted butter
4 large yellow onions, cut in half, then into ½-inch-thick half-moons
3 tablespoons sugar
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
1½ ounces freshly shaved Parmesan cheese (about ½ cup)
1. Preheat the oven to 450°F. Place the potatoes on a baking sheet; bake