Hills Own Recipes

Entries in Potatoes (6)

Curried Cauliflower Soup

We're a big fans of the recipes from The Moosewood Restaurant Daily Special cookbook. Here's one of our January favorites. We think it's especially incredible with our new Snowville plain yogurt. Enjoy!
Curried Cauliflower Soup

2 tablespoons canola oil
1 1/2 cups chopped onions
1 tablespoon minced fresh chiles
1 tablespoon grated fresh ginger root
dash of salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed white or red potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon salt
1/4 cup raw white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 to 3 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
plain Snowville Creamery Yogurt

In a soup pot, heat the oil on low heat. Add the onions, chiles, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.

Add the turmeric, cumin, coriander, and cinnamon and cook for 1 to 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover and simmer until the vegetables and rice are tender, about 15 minutes. 

In a blender, purée about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt. 


Port Wine Short Ribs with Au Gratin Potatoes

6 bone-in beef short ribs
3 ribs celery, chopped
2 carrots, chopped
2 or 3 onions, chopped
1 tablespoon fresh garlic
1 tablespoon black pepper
1/3 cup brown sugar
4 oz. port wine
1 quart water
1/2 cup flour
3 tablespoons butter
2 oz. Stilton Bleu Cheese
Preheat oven to 325 degrees.
Season short ribs with salt, then sear for 2 minutes per side. Place celery, carrots, onions and garlic in bottom of roasting pan with short ribs on top. Mix together pepper, brown sugar, water and port wine and add to pan. Cover with foil and cook in oven for three hours.
Remove short ribs from pan and keep warm. Strain off liquid. Combine butter and flour in sauce pan and whisk together over medium heat to form a roux. Cook for three minutes. Pour in strained liquid, bring to a boil, reduce heat and let liquor reduce by half. Slowly add bleu cheese while whisking over low to medium heat. Whisk continuously until cheese is melted.
Au Gratin Potatoes
3/4 lbs. Russet potatoes, peeled and thinly sliced
1/3 yellow onion, thinly sliced
4 oz. shredded Gruyere cheese
2 teaspoons minced garlic
salt and pepper, to taste
1 teaspoon ground nutmeg
4 tablespoons butter
8 oz. heavy cream
Preheat oven to 350.
Sauté onions over medium heat until translucent. Add heavy cream and garlic. Bring to a simmer, then whisk in nutmeg and butter. Simmer until butter is melted.
Layer sliced potatoes in a casserole dish. Pour cream mixture over and gently shake dish to incorporate. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes to brown top.
Allow to stand for 10 or 15 minutes before cutting.
Brussels Sprouts
1 lb. brussels sprouts, quartered
1/3 cup dried cranberries
1/3 cups walnuts, chopped
1/3 red onion, sliced
1/4 tomato, diced
1 oz. balsamic vinegar
1/2 oz. extra virgin olive oil
1/3 cup Parmesan cheese, to garnish
Heat sauté pan and add oil. Put sprouts in and let cook for about 5 minutes, stirring often. Add onion and sauté 3 more minutes. Add cranberries, walnuts, red onion, tomato, balsamic vinegar and olive oil. Simmer until all ingredients are thoroughly heated. 
Place on serving dish and garnish with Parmesan.

Wine + Cheese Tasting: Patatas Bravas


4 large potatoes, washed and thinly sliced
¾ cup olive oil
Kosher salt
Black pepper
1 cup Ibores Paprika cheese, grated


Heat oven to 400°. Gently toss the potatoes with oil, completely covering each piece. Season with salt.
Spread potatoes on a oiled baking sheet and roast for 8-10 minutes until crisp on the outside While potatoes are still hot, sprinkle with cheese and allow to melt slightly before serving.

Bravas sauce

1 tablespoon extra-virgin olive oil
1 clove garlic, minced
3 tablespoons minced onion
1/4 cup red wine
1 - 8 ounce can diced tomatoes
4 drops Tabasco
1 1/2 tablespoon crushed red pepper flakes
1/2 teaspoon fresh thyme
1/2 teapsoon sugar
1 tablespoon fresh parsley, chopped


Heat olive oil in non-reactive sauce pan on medium heat. Add onion and garlic and saute about 2 minutes. Add red wine, simmer and reduce by half. Add diced tomatoes, Tabasco, red pepper flakes, thyme and sugar. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and cool to room temperature.


Turnip and Potato Gratin

from Chez Panisse Vegetables, Alice Waters

5 medium russet potatoes
10 medium turnips
salt and pepper
2 cups heavy cream or 1 cup heavy cream and 1 cup Kitchen Basics Chicken Stock

Preheat the oven to 375 degrees.

Peel and slice the potatoes 1/4 inch thick, with a knife or on a mandolin, and put them in a bowl of cold water to prevent them from discoloring.

Peel the turnips if their skin is tough and slice them 1/4 inch thick. Butter the sides and bottom of a 9 by 12-inch bakind dish. Drain the potatoes and pat them dry. Later the potatoes and turnips alternately in the abkind dish, seasoning each layer with salt and pepper. Pour in enough of the cream, or half cream and half chicken stock, to barely cover the vegetables. Bake uncovered for 40 minutes. Rotate the dish periodically for even browning.

Potato Puffs

originally served at the Inaugural Dinner, 2009

(serves 10 - 12 people)

5 pounds Russet potatoes, peeled and cut into chunks
1/2 cup heavy whipping cream
1/2 cup unsalted butter, melted
6 large eggs, beaten
3 - 4 cups Panko bread crumbs
peanut oil
salt and pepper, to taste

Place potatoes in cold water and boil until soft and mashable. Add the cream and melted butter. Add a couple of dashed of salt and pepper. Mash until completely smooth. Taste for seasoning. Place in refrigerator for at least 6 hours, until completely cold.

Heat oil to 375 degrees. While oil is heating, form mashed potatoes into uniform-sized balls, just a bit smaller than a ping pong ball. Roll each ball into the egg to coat. Gently shake off excess. Next, roll in Panko bread crumbs and drop into oil. Fry until golden brown. Season with salt upon taking balls out of the oil.

These can be made ahead of time. Just heat them in a 375 degree oven for 15 to 20 minutes.

For a twist, try dipping in a spicy ketchup or pesto mayonnaise.

Roasted Tomato, Corn and Potato Salad with Wilted Spinach

from Fresh Everything by Sara Foster

4 ears sweet corn, in the husk
1 1/2 lbs. plum tomatoes (6-7) cored & quartered
1 lb. small red or white potatoes (4-6) halved
1/2 red onion, thinly sliced
1/4 cup olive oil
3 TB. balsamic vinegar
salt & freshly ground pepper, to taste
6 oz. spinach washed, stems removed & drained
10 fresh basil leaves, cut into thin strips

Preheat oven to 450 degrees. Soak the unshucked corn in the sink or a big bowl full of cold water for 10 to 15 minutes. Place the tomatoes, potatoes and onion slices on a bakeing sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with salt and pepper and toss to coat. Spread the vegetables in a single layer on the baking sheet and roast for about 40 minutes, stirring occasionally for even browning, until the potatoes are golden brown and soft to the squeeze, or tender when pierced with a knife. Remove from the oven.

Reduce oven temperature to 400 degrees. Remove the corn from the water, place it on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender but still crisp to the touch. Cool slightly.

When the corn is cool, pull off and discard the silks and husks. Cut the kernels off the cob straight into a large bowl. Add the spinach and scrape the roasted tomatoes, potatoes and onion, including any liquid, onto the spinach. Cover the bowl tightly with foil and let the vegetables rest, covered for 5 to 8 minutes, to wilt the spinach. Add seasoning. Add basil and toss gently before serving.