Pan-fried Potatoes with Browned Onions and Garam Masala

This week, the theme at I Heart Cooking Clubs is, I Am Thankful For...! Which ingredients that I am most thankful for? Potatoes comes to mind instantly! We love potatoes, cooked in any way! 

I've made Nigel Slater's, Pan-fried Potatoes with Browned Onions and Garam Masala. So easy and simple yet so good. Just 3 ingredients ; potatoes, onion and garam masala. Whole potatoes are cleaned and boil till tender, then drain and peel off the skins. Either break up the potatoes in chunks or slice them, I've cut them up in cubes. Recipe uses 1 small onion, but I've used one big onion. Next time I will use 2, as we love caramelized onions, and the quantity is reduced after cooking.  The onion are thinly sliced and cook in oil until they turn rich brown. Then a teaspoon of garam masala is added, (I've used 3 teaspoons), along with some salt to taste. Stir for a few seconds until fragrant, then add the potatoes. Stir briefly for a minute or two, then serve.

The dish may look dull, but trust me, it is so delicious! As the author says, "Brown onions and garam masala is a most magical combination". We ate this dish with rice as a side dish with egg sambal and stir-fry cabbage. Yum!

Pan-fried Potatoes with Browned Onions and Garam Masala
(Real Cooking, Nigel Slater)
4 medium-sized potatoes
3 tablespoons vegetable oil
1 small onion, thinly sliced
a teaspoon of garam masala (I use 3 teaspoons)

Bring the potatoes to the boil in enough cold water to cover them. Turn them down to an enthusiastic bubble and leave to cook until tender to the point of a knife - about fifteen minutes, depending on their size. Drain and peel off their skin.

Heat the oil in a pan, then add the sliced onion. Cook over a moderate heat until a rich brown. Perhaps darker than you might normally take. Its flavour will be deeper and more aromatic. Add the garam masala and about a teaspoonful of salt. Warm gently in the pan for a few seconds until it is fragrant. Brown onions and garam masala is a most magical combination. Break the potatoes up into chunks(you can slice them but you will lose the lovely rough, crumbly texture of the dish), then stir them briefly with the spiced onion. Cook for a minute or two. Serve hot.

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Cookbook Countdown #47

Salt & Balsamic Vinegar Sauteed Potatoes

It is the monthly cuisine spotlight week at I Heart Cooking Clubs (IHCC),  and the spotlight is on ITALIAN ! There are 19 IHCC featured chefs' recipes to choose from, and I've made Tessa Kiros's, Salt & Balsamic Vinegar Sauteed Potatoes, recipe from her book, Recipes and Dreams From An Italian Life.

An easy potato dish which is cooked on the stove top. If you like balsamic vinegar, then you would love this. I've added a few more extra garlic, because we love garlic. A delicious plate of potatoes, Yum!

Salt & Balsamic Vinegar Sauteed Potatoes
(Recipes and Dreams From An Italian Life, Tessa Kiros)
serves 6
some coarse salt
2-1/4 pounds potatoes
5 tablespoons olive oil
2 whole medium clove garlic, peeled
1/2 cup balsamic vinegar
2 sprigs rosemary, plus extra, to serve (optional)
freshly ground black pepper

In a mortar, crush some coarse salt with a pestle to break it down a bit, but still leave some texture. Peel the potatoes, rinse them, halve lengthwise and cut into gondolas. Heat the olive oil in a large nonstick skillet that has a lid. Add the potatoes and garlic and saute over a fairly high heat, turning through and tossing until they have a bit of colour and are starting to stick. Season with some of the crushed salt and a little pepper. Add half the vinegar and turn through. Sit the rosemary sprigs on top, cover with a lid and lower the heat.

Simmer for about 15 minutes or so, until the potatoes are tender and much of the vinegar seems to have been absorbed. Add the rest of the vinegar, stir and cook, uncovered now, for 10 minutes, or until the potatoes are tender and crisping up just a bit and most of the liquid has reduced. Sprinkle with a little extra salt and serve hot with a couple of extra rosemary sprigs on top if you like. These are also surprisingly good at room temperature.

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Cookbook Countdown #45

Boiled Potato Salad

It's Potluck week at I Heart Cooking Clubs. We can cook any recipes from any of the 19 chefs previously featured at IHCC. I've made Tessa Kiros's simple, easy and delicious potato side dish.

I always have potatoes in my pantry basket. We love potatoes, any way they are cooked. Baked, roast, boiled, braised, mashed, fried, these humble potatoes would be the first ones to disappear most of the time. 

My changes/substitutes :

~ replace the parsley with fresh coriander leaves

~ use only the juice from 1/4 lemon, instead of 1-1/2 lemons

This easy and simple potato salad makes a great dish to any meal. We had the salad with some fried chicken drumettes and broccoli. Yum!

Boiled Potato Salad
(Falling Cloudberries, Tessa Kiros)
serves 8 as a side dish

1 red onion, very thinly sliced

1 teaspoon salt

1.5kg waxy potatoes

3 tablespoons drained baby capers

30gm (1/2 cup) chopped parsley

juice of 1-1/2 lemons

100gm (bout 1/2 cup) good-quality black olives

125ml (1/2 cup) extra virgin olive oil

Put the onion in a small bowl and cover with cold water and the salt. Leave for 30 minutes or so (while you prepare the potatoes). The soaking is important and will give your onions a softer taste in the finished dish and make them ore digestible.

Scrub the potatoes and boil in salted water for about 20-25 minutes until they are cooked but not falling apart. Drain well, then peel them when they have cooled a little - it is easier to do this if they are still warm. Cut them into chunks the size that you would like to see in your salad bowl.

Rinse the onion and drain well, patting it dry with kitchen paper if necessary. Add to the potato with the remaining ingredients, seasoning with pepper and probably with a little extra salt. Mix through gently and serve warm or at room temperature. If you make this in advance, the potatoes will soak up some of the oil as they cool, so you will have less dressing. You could save a little of the oil and add it closer to the serving time, if more is needed.

This post is linked to :
I Heart Cooking Clubs (IHCC)
Cookbook Countdown #40

Sauteed Potatoes with Parsley and Garlic

After a twelve months break from cooking with the lovely ladies at I Heart Cooking Clubs (IHCC), I'm back, and hopefully I will be posting more often, as I have not been blogging as frequently as I used to. IHCC cooks with a selected chef every six months, but for this time round, there will not be any new chef selected. It is IHCC's ten years anniversary, and they are welcoming back all of the 19 chefs that were featured for the last ten years ; Nigella Lawson, Mark Bittman, Giada de Laurentiis, Jamie Oliver, Tessa Kiros, Rick Bayless, Madhur Jaffrey, Yotam Ottolenghi, Donna Hay, Nigel Slater, Diana Henry, Jacques Pepin, Ellie Krieger, Curtis Stone, Heidi Swanson, Hugh-Fearnley Whittingstall, Ina Garten, Eric Rupert, and Ruth Reichl. Pretty impressive list of chefs!

I've just received two new addition to my cookbooks (yay!) Essential Pepin by Jacques Pepin, and Provence To Pondicherry by Tessa Kiros. So many recipes I want to try! For a start, I made two easy recipes from Jacques Pepin, Sauteed Potatoes with Parsley and Garlic, and Romaine with Creamy Yoghurt Dressing.

 Sauteed Potatoes with Parsley and Garlic

Easy and quick, makes a nice side dish. Chopped potatoes are stir-fried in oil until cooked and brown all over. Parsley leaves (I've used fresh cilantro), and a few cloves of garlic are chopped together until finely minced. These are added to the cooked potatoes in the pan, tossing to combine and season with salt and black pepper. I could eat this on it's own!

Romaine with Creamy Yoghurt Dressing

I like this yoghurt dressing, it is light, creamy, cool and refreshing, just as Jacques Pepin says. I've used my own homemade yoghurt. Whisk the yoghurt together with white wine vinegar, salt, black pepper until combine, then whisk in the olive oil. Drizzle over the romaine and toss just before serving.

Both the Sauteed Potatoes and the Romaine are served alongside some Spicy Pork Sausages. 

Sauteed Potatoes with Parsley and Garlic

(Essential Pepin by Jacques Pepin)

3 large Red Bliss potatoes (18 ounces), peeled

3 tablespoons canola oil

3 garlic cloves

1/4 cup loosely packed fresh parsley leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cut the potatoes into 3/8-inch cubes. Put in a sieve and rinse well under cool water. Transfer to a bowl, add water to cover, and set aside until ready to cook.

Heat the oil in a large nonstick skillet. Drain the potatoes, pat dry with paper towels, and add to the hot oil. Saute over high heat for 12 to 14 minutes, stirring occasionally, until the potatoes are browned on all sides.

Meanwhile, chop the garlic and parsley together until finely minced.

Add the salt, pepper, and parsley mixture to the potatoes in the skillet, tossing to combine, Serve.

Romaine with Creamy Yoghurt Dressing

(Essential Pepin by Jacques Pepin)

Dressing

1 tablespoon white wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons plain yoghurt

1 tablespoon extra-virgin olive oil

8-10 ounces romaine lettuce, leaves cut lengthwise in half, torn into 1-1/2 to 2-inch pieces, washed, and dried (about 6 cups)

1 tablespoon chopped fresh herbs (tarragon, chives, and/or parsley)

Whisk together the vinegar, salt, pepper, and yoghurt in a bowl large enough to hold the lettuce. Whisk in the oil.

Add the lettuce to the dressing and toss until coated. Sprinkle on the fresh herbs and serve immediately.

This post is linked to I Heart Cooking Clubs (IHCC) and Cookbook Countdown #40

Pork Stew With Potatoes And Rosemary

This delicious pork stew recipe is from Martha Stewart's cookbook, One Pot. Potatoes and Rosemary is one of the four variations that was given in the book. 

There's 2 whole cups of red wine in the stew, with 2 cups of chicken stock. I have added about a cup of cooked black-eyed beans. Did not have any fresh button mushrooms, so I"ve used canned ones instead. The two sprigs of rosemary are from my garden pot. The pork pieces are first browned in a little oil, then remove and transfer to a plate. The onions, mushroom, pepper and rosemary are sauteed in a little oil until the onion softens, then stir in flour and cook for a minute. Add the red wine, bring to a boil, then add the chicken stock and the pork. Simmer until pork is tender, about 1 hour 15 minutes. If the gravy appears to have reduced a lot, add some water or stock. The potatoes, (canned mushrooms and beans) are added in, continue to simmer until the potatoes are tender. 

The stew smells so good while braising in the Dutch oven. 

This stew is so delicious. Soft tender pork full of flavour, with tender potatoes and beans. The gravy is so flavourful and tasty. We had this stew for dinner with my homemade Roasted Garlic and Rosemary Sourdough Bread, so good to mop up every last drop of the gravy! 

Pork Stew With Potatoes and Rosemary

(One Pot, From The Kitchens Of Martha Stewart Living)

1-1/2 pounds pork shoulder, cut into 1-inch pieces

coarse salt and freshly ground pepper

3 tablespoons olive oil

1 onion, sliced

8 ounces quartered button mushrooms

2 sprigs rosemary

2 teaspoons ground pepper

2 tablespoons all-purpose flour

2 cups dry red wine

2 cups low-sodium chicken broth

1 pound red or white potato, peeled and cut into 1-inch pieces

1 cup cooked black-eyed beans (my addition)

1. Season pork with salt and pepper. In a small Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches, add the pork and cook until browned, 5 to 7 minutes. Transfer to a plate. Add remaining tablespoon oil, the sliced onions, mushrooms, pepper and rosemary, cook for 7 minutes. Stir in flour and cook for 1 minute.
2. Add the red wine and bring to a boil for 1 minute. Add the broth and pork, and bring back to a boil. Reduce to a simmer; cook, partially covered, until pork is tender, about 1 hour and 15 minutes.
3. Add the potatoes, (together with the canned button mushrooms and the cooked beans, if using) and return to a boil. Reduce to a simmer, cook, partially covered, until the potatoes are tender.
4. Stir in parsley, and season with salt and pepper.

Join us at Cookbook Countdown #39

Potato Tourte

This month's selection at Cook the Book Fridays where we are currently cooking from Everyday Dorie, is Potato Tourte. It is a double-crusted pie, with potatoes, herbs and cream for the filling. 

A couple of things which I've simplified, is to zest the lemon using the microplane zester. In the book, Dorie says to use a vegetable peeler to remove the zest, then slice into the thinnest strands. Seems like an extra work for me (I'm lazy!), so I use the microplane zester instead. For the potato, they are to be sliced very thinly, then drop into  a bowl of cold water, drain them and dry them well. I skipped the water and the drying part (told you I am lazy!). I sliced the potatoes using a sharp knife and use them directly. The herbs I've used are a combination of cilantro and scallions. 

I made 4 mini pies instead of one 9-inch pie. I constructed the pies (Dorie says this pie is a construction project) the evening before, keep refrigerated, then the next morning, brush with egg wash and bake. 

The pies are baked for 30 minutes, then pour some warm heavy cream into the vent hole at the top, then bake for a further 20 minutes until the potatoes are tender. Let the pie sit for about half an hour before serving. 

Yum! Yum!  So delicious! The potato are tender, so tasty with the herbs and cream. Another keeper recipe from Dorie! 

Twice-Baked Sweet Potatoes

This week, Lighten It Up! is the theme at I Heart Cooking Clubs (IHCC). I've made Ina Garten's, Twice-Baked Sweet Potatoes, and it was really yummy! 

It is really easy to make, and the result is delicious. I did make some substitutions to the recipe with ingredients I already have. Recipe uses taleggio cheese, but I did not have any, and I don't think I have seen it before. So I've used what I had, mozzarella cheese. And instead of thyme, I've used rosemary from the garden pot. 

To lighten it up, I cut down on the salt and butter, which I always do anyway. Ina uses a lot of butter, and salt in most of her recipes. I've used about 2-1/2 tablespoons of butter in total ; about half tablespoon to saute the chopped onions and 2 tablespoons to mix into the sweet potato mixture. As for the salt, use the amount to taste. I've baked 4 sweet potatoes, which took about 70 minutes until tender, as those sweet potatoes were rather plump. Depending on the size and thickness of the sweet potatoes, it may take a shorter or longer time than that. 

Cut each sweet baked potato into half  lengthwise and scoop the flesh out, leaving a 1/2-inch border all around., with shells shaped like a canoe. Place the potato flesh into a bowl, mash it with a fork,  and mix in an egg, salt and pepper and the cooled sauteed chopped shallots (sauteed earlier in butter, and chopped fresh rosemary). Fill the sweet potato shells with this mixture, top with a sprig of rosemary (or thyme)  and bake for 20-30 minutes until puff and lightly browned. It smells wonderful with rosemary while baking.

This is delicious. It is easy and quick to prepare, though some time is needed when roasting the whole sweet potatoes until tender. After that it comes together pretty quick, in half an hour's time, you will have sweet and savoury sweet potato boats to enjoy! These are good eaten warm, and when it gets cold, simply reheat them in the oven for about 7 to 8 minutes until warm. Actually they are just as tasty at room temperature. There's already a request to make this again.

Twice-Baked Sweet Potatoes

(barefootcontessa.com)

• 3 medium sweet potatoes, scrubbed (12 to 14 ounces each)
• 5½ tablespoons unsalted butter, at room temperature, divided
• ½ cup minced shallots (2 shallots)
• 1 teaspoon minced fresh thyme leaves, plus 6 sprigs for garnish
• Kosher salt and freshly ground black pepper
• 1 extra-large egg, lightly beaten
• 4 ounces Taleggio cheese, small-diced (6 ounces with the rind)

Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil.

Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a skewer. Set aside for 10 minutes, until cool enough to handle.

Meanwhile, heat 1½ tablespoons of the butter in a small skillet over medium heat. Add the shallots and sauté for 4 to 5 minutes, until tender. Add the thyme and cook for 1 minute. Set aside.

Cut the potatoes in half lengthwise and carefully scoop out some of the warm potato into a medium bowl with a teaspoon, leaving a ½-inch-thick shell of sweet potato. The potatoes should look like little canoes. Sprinkle the potato shells generously with salt and pepper. Add the remaining 4 tablespoons of butter to the scooped-out potato flesh and mash it with a fork. Add the egg, shallots, Taleggio, ¾ teaspoon salt, and ¼ teaspoon pepper and stir until combined. Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. Bake for 20 to 30 minutes, until puffed and lightly browned. Serve hot.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Lighten It Up!

Christopher's Oven-Baked Potato and Red Pepper Tortilla

This recipe is from Joanne Chang's cookbook, flour, too, one that has been in my possession for quite sometime, but have never made anything from it before. Time to try some of the recipes and  I've selected this Oven-Baked Tortilla for our lunch.

The potatoes are first boiled until cooked through, then peeled and cut into 1/2 in slices. 

Yellow onions, red bell peppers are cut into pieces, then sauteed with some olive oil together with minced garlic until the vegetables soften, a few minutes. Season with salt and pepper. Transfer  the vegetables to a bowl. In the same skillet, heat some oil, then add the cooked potatoes, sprinkle with paprika, season with salt and pepper, and cook until the potatoes are brown in some places, do not turn the potatoes for three or four minutes. Turn the potatoes and brown the other side. Remove the skillet from the heat.

Whisk together the eggs, milk, Parmesan, scallions and parsley. Season with salt and pepper.

Spread the vegetables over the potatoes, pour the egg mixture and bake for 16 to 20 minutes until puffy and brown. Remove from oven and let cool for 5 to 10 minutes before serving.

A slice or two served with some greens makes a delicious lunch.


Christopher's Oven-Baked Potato and Red Pepper Tortilla
(from flour, too by Joanne Chang)
serves 6 to 8
2 large or 3 medium Yukon gold potatoes
6 large eggs
3/4 cup (180ml) whole milk
1 cup/100gm freshly grated Parmesan cheese
4 scallions, white and green parts, minced
3 tbsp chopped fresh flat-leaf parsley
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
5 tbsp/75ml extra-virgin olive oil
1 medium yellow onion, cut into 1/2in /12mm pieces
1 medium red bell pepper, cut into 1in/2.5cm pieces
3 garlic cloves, smashed and minced
1/2 teaspoon smoked Spanish paprika (pimenton)
Special equipment : ovenproof 12-inch skillet

In a medium saucepan, combine the potatoes with water to cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are cooked through and can be easily pierced with a fork; the timing will depend on the size of the potatoes. Drain and transfer the potatoes to a bowl. Set aside until cool enough to handle, then peel (the skins should come off quite easily) and cut crosswise into slices 1/2 in/12mm thick.

Preheat the oven to 450F/230C, and place a rack in the centre of the oven.

In a medium bowl, whisk together the eggs, milk, Parmesan, scallions, and parsley. Season with 1/4 tsp each of the salt and pepper. Set aside.

In the skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the yellow onion, bell pepper, and garlic and sweat for several minutes, or until the vegetables soften. Season with 1/4 tsp salt and 1/8 tsp pepper. Transfer the vegetables to a bowl and set aside.

In the same skillet, heat 3 tbsp of the oil over high heat. Carefully add the potatoes and reduce the heat to medium. Sprinkle evenly with the paprika, the remaining 1/4 tsp salt, and the remaining 1/4 tsp pepper. Do not turn the potatoes for 3 to 4 minutes. Once the potatoes are nicely browned on the first side, flip them over and drizzle the remaining 1 tbsp oil into the skillet. Let the second side brown for a few more minutes. Don't worry, if not all of the potatoes get browned, the point is to get a nice crust on some of the potatoes. Remove the skillet from the heat.

Spread the vegetables mixture evenly over the potatoes, then carefully pour the egg mixture evenly over the potatoes and vegetables. Bake for 16 to 20 minutes, or until the egg puffs and browns and the middle is just barely set when tested with a knife tip. Remove from the oven and let cool in the skillet for 5 to 10 minutes. Serve warm or at room temperature. The tortilla can be made up to 2 days in advance and stored in an airtight container in the fridge. Bring to room temperature or warm in a 300F/150C oven for 15 minutes before serving.

I'm linking this post with Cookbook Countdown #23 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Parmesan Chicken and Mustard Roasted Potatoes

I Heart Cooking Clubs (IHCC) is cooking The Way To Jeffrey's Heart this week. Jeffrey is the husband of Ina Garten, and in IHCC words "Ina Garten knows the way to a man's heart is through his stomach and she has known The Way To Jeffrey's Heart for nearly 50 years! 

If you've watched Ina Garten on Food Network then you know that Jeffrey is really the star of the show. Ina is constantly spoiling Jeffrey with her cooking, whether she is making his Friday night chicken, packing them a picnic, or cooking French in their Parisian home. In fact, as proof, she has an entire cookbook dedicated to Cooking For Jeffrey!"

Well, I do not have Ina's latest cookbook Cooking For Jeffrey, but I would like to think that this Parmesan Chicken recipe of Ina's from one of her other cookbooks and Mustard-Roasted Potatoes are some of Jeffrey's favourite, as obviously he loves everything that Ina cooks! Lucky Jeffrey!

First, the Mustard-Roasted Potatoes, which takes an hour to bake. I've used Russet Potatoes, peeled and cut into chunks. Toss the potatoes with sliced onions, then mix with olive oil, whole grain mustard, salt and pepper in a baking tray. Bake for 50 minutes to one hour until the potatoes are tender and brown in some spots. Turn the potatoes every 15 minutes or so, so that they cook evenly. Serve with some chopped parsley, of which I have used fresh coriander.

For the Parmesan Chicken, Ina uses chicken breast but I have used boneless thigh instead, as that was what I had in my freezer. Pretty easy to make, the chicken is coated with seasoned flour (a mixture of flour, salt and pepper), then dipped in beaten egg, and drenched with a mixture of dry breadcrumbs and grated parmesan cheese. Heat two tablespoons of oil (Ina uses a mixture of butter and oil), fry on both sides until golden brown and cooked through. Serve with salad greens with some simple dressing. Ina's salad dressing is similar to the one I always make at home, the only difference is I've added some honey to taste. We love this simple dressing, and one that was often requested by my son and daughter when we have salad like this served alongside roasted meat or chicken. With the added honey, this dressing is especially good with bitter salad greens. I usually served a bowl of this dressing on the table, and let everyone help themselves to drizzle on their own greens, they prefer it that way too! And on the plus side, any leftover greens can be stored in the fridge clean and dry.

Both recipes can be found at these links :
Parmesan Chicken at barefootcontessa.com
Mustard-Roasted Potatoes at foodnetwork. com

I am linking this post with I Heart Cooking Clubs (IHCC), theme for this week

The Way To Jeffrey's Heart

Green Bean and Potato Curry

This month's featured ingredient/dish at I Heart Cooking Clubs (IHCC) is Potatoes! I'm visiting the recipes from Madhur Jaffrey this week, and made her Green Bean and Potato Curry. Madhur Jaffrey describes this dish as "This is a simple curry to be served with rice, pickles and chutneys". 

There's some Sri Lankan Raw Curry Powder used in the recipe, but not to worry, she has included how to make this curry powder at home. It is really simple and does not take up much time at all.

The toasted spices

The spices used : coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, fresh curry leaves, desiccated coconut, raw rice and brown mustard seeds. I have all the ingredients in my pantry and the curry leaves from my garden pot. These spices are supposed to be put into the oven at low temperature for one hour. But I have toasted them in a saucepan over the stove until fragrant and the curry leaves are dry and crispy, which takes about five minutes. Let the spices cool, and grind as finely as possible in a dry mill. 

Grind as finely as possible. It smells really good.

To cook the curry, the cubed potatoes are first boiled in some water which is added a pinch of turmeric, for a few minutes until the potatoes are almost done. I have skipped this part, and added the potatoes along with the green beans during cooking. Also I have added some hard-boiled eggs, peel and add to the curry along with the veggies. Other ingredients used ; chopped onions, garlic, ginger, fresh green chillies, cinnamon stick, lime juice and coconut milk.

This is a simple and mild curry. Both the hubby and son thought that this curry is tasty. We ate this with rice, and I'm glad I've added the hard-boiled eggs. 

Green Bean and Potato Curry
(adapted from World Vegetarian by Madhur Jaffrey)
2 medium potatoes (about 1/2 pound), peeled and cut into 3/4-inch dice
1/2 teaspoon ground turmeric
3 tablespoons peanut or canola oil
15 fresh curry leaves (substitute fresh holy basil or basil leaves for a different but equally interesting flavour)
1 cup very finely chopped shallots or red onion
3 garlic cloves, peeled and very finely chopped
1/2 teaspoon very finely chopped peeled fresh ginger
3 small fresh hot green chillies, cut crosswise into fine rings
3/4 pound green beans, cut to 1" lengths
4 teaspoons Sri Lankan Raw Curry Powder **
1 cup canned coconut milk (shake the can before using)
1 (3-inch) cinnamon stick
1-1/4 to 1-1/2 teaspoon salt
2 tablespoons fresh lime juice (I use 1 teaspoon)
4 hard boiled eggs, peeled (my addition)

In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 teaspoon turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost done but still hold their shape well. Drain. (I have skipped this step, adding the potatoes along with the green beans).

Put the oil in a large saute pan or frying pan and set over medium-high heat. When hot, put in the curry leaves. Ten seconds later, put in the shallots, garlic, ginger, and green chillies. Saute for 2 to 3 minutes. Put in the green beans (and potatoes) and saute for another minute. Put in the curry powder and stir once. Now put in the coconut, 1 cup of water, the remaining 1/4 teaspoon turmeric, cinnamon stick, salt and potatoes (and eggs). Stir and bring to a boil. Cover, turn the heat down to low, and cook about 15 minutes, or until the beans are just tender. Add the lime juice and stir it in.

Remove the cinnamon stick and serve.

Sri Lankan Raw Curry Powder

(This curry powder is perfect for all vegetable curries)

2 tablespoons whole coriander seeds

1 tablespoon whole fennel seeds

1-1/2 tablespoons whole cumin seeds

1 tablespoon whole fenugreek seeds

3 whole sprigs fresh curry leaves (about 60), if available (or a small handful of dried ones)

1 tablespoon desiccated coconut

1-1/2 teaspoons raw rice

1/2 teaspoon whole brown mustard seeds

Preheat the oven to 150F, or the lowest temperature setting.

Spread the seasonings out on a tray and put them into the oven for 1 hour. Cool. Transfer to a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar away from heat and sunlight.

(I toasted the spices in a dry saucepan over the stove on a low heat until the spices are fragrant and the curry leaves are dry and crispy).

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week

Potatoes !

and

I'm linking this post with Cookbook Countdown #21 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Rustic Cabbage Soup

This week at I Heart Cooking Clubs (IHCC), we are saying goodbye to Heidi Swanson. We have cooked from her recipes for the  past six months, and it is time we move on to another chosen chef. I have not been cooking with Heidi's recipes as much as I wanted to, but I can always cook with her on our Potluck weeks. To say "Bon Voyage Heidi!", I've made her Rustic Cabbage Soup.

This soup is very easy to cook and do not take much time at all. Shredded cabbage, potatoes, white beans, onions and garlic are the ingredients used for this soup. For the stock, I've used Rapunzel vegetable stock bouillon. I've used canned butter beans. Heidi serves the soup with freshly shredded Parmesan cheese as the topping, of which I've omitted, preferring to eat it just as it is.

I made this soup for lunch, and it was a satisfying and lovely lunch. It is not often I had soup for lunch, and I would not mind making this again. 

Rustic Cabbage Soup
(source from 101cookbooks.com)
1 tablespoon extra-virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock
1-1/2 cup white beans, precooked or canned (drained)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

more good-quality extra-virgin olive oil, for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k to uncover to stir a couple times. Stir in the garlic and onions and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is.

Serve drizzled with a bit of olive oil and a generous dusting of cheese.

********

Out of the nine Heidi recipes which I've made, the most favourite has got to be this Kale Rice Bowl.

I love everything in this bowl!

To see what the other lovely ladies have made  to say Bon Voyage Heidi! please stop by IHCC. Starting from April, our new featured chef will be Hugh Fearnley-Whittingstall. You are welcome to join us!