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Spicy Sausage, Potato & Kale Soup

Yield: 6-8 servings

1 pound spicy Italian sausage chicken or pork)
2 tablespoons butter or olive oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon crushed red pepper flakes, optional
2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
1/4 teaspoon freshly grated nutmeg
4 medium or 2 large russet baking potatoes, sliced
8 cups chicken broth or stock, 2 boxes
¼-1/2 cup heavy cream

Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.
Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.
Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side.

From: TheCandidappetite.com

 

 

 

Asparagus Frittata Italian Omelet

Beat 6 eggs

Add ¼ c milk

Mix in 1 pre-boiled or baked potato peeled and cubed

Pinch of salt

1 t minced garlic

¼ c shredded parmesan cheese

½ – 3/4 c pre-cooked vegetable chopped steamed broccoli, spinach, sautéed zucchini, asparagus

Pour beaten mixture into a heated frying pan coated with olive oil. Allow eggs to set.

Tilt pan and allow uncooked egg to go under cooked egg mixture.  When eggs are almost completely cooked, flip the frittata using a second pan or a plate.

Eggs may finish cooking in the oven.

 

 

Dijon Chicken Stew with Potatoes and Kale

4 teaspoons olive oil, divided, more if needed
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale (about 5 ounces)
Crushed red pepper (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.

Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.

Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.

from:myrecipes.com

Swedish Cream Potatoes

10 medium potatoes, peeled and diced
1 medium onion finely chopped
2 tablespoons butter
1 1/2 cups half-and-half cream
1/2 tablespoon salt
1/3 cup finely chopped fresh dill or chopped parsley or finely chopped chives or a mixture of herbs

 

Melt the butter in a large pan and sauté the potatoes and onions.

Add cream and salt, stir.

Cook, covered, over a low heat for about 15 – 20 minutes. Checking occasionally to be sure that there is still moisture. Stir occasionally.

Add herbs if using.

Serve.

 

From: Food.com

Potato Salad

While over in Germany last year Farmer Kurt stopped by the home of one or our International Students.  He was served this potato salad.  The recipe came with ingredients and not much in the way of measurements so here is our version.

We served this at Customer Appreciation Weekend.

Potato Salad 

1 bowl of potatoes 2-2 1/2 lbs (best are red skin potatoes)

You have to cook them in salted water until they are fork tender. Pour out the hot water.

Add cold water to the pan, allow the potatoes to cool completely, drain.  Peel the skin off, then cut the potatoes into small pieces. When the potatoes are cooled and cut you add:

Good mayonnaise about1/2 cup

Sour cream about ¼ cup

Salt

Ground black pepper

1 Tablespoon of mustard we used golden mustard

6 hard cooked eggs cut in small pieces

Sweet gherkins cut in tiny pieces

A little juice from the sweet gherkins, about ¼ cup.

Mix together gently.

 

Prepare the salad ahead of time.  Refrigerate until serving time.  Taste the potatoes at that point where you may need to add some additional mayonnaise, sour cream and salt and pepper.

Garlic Yukon Gold Mashed Potatoes

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 cup heavy cream, warm
1/2 stick cold butter cut into pats

Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat. While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

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