Potato Provencal, recipe

Once the dog days of summer have left and September’s cool weather is here, I ‘m ready to get back to the kitchen and start baking more often with my oven.

There is so much variety when your taste buds tell you to make potatoes.   Red skin potatoes have a thinner skin and are a little quicker to peel than a baking potato,or a  sweet potato.

I don’t recall how this cookbook called, “A taste of Heaven and Earth, a Zen Approach to cooking and eating”, came into my house; perhaps one of my mom’s book collection.  With this title, I think I’ll do some yoga poses after I’m finished, a  Sun Salutation, tree pose, dog or cat pose.   I love the spa close to my house, they have a very serene spa classroom; I just wish they were open on a Wednesday!

Now, its recipe time!

This casserole dish is rich with a variety off Mediterranean flavors.

Ingredients:

1 pound new red potatoes.sliced 1/3 in thick

3 TBSP olive oil

4 garlic cloves, minced

2 medium  red onions,sliced thin

1 TBSp crushed fresh lovage or fresh sage( eek what is lovage?)

1 TBSp chopped fresh thyme

1 tsp tamari

freshly ground pepper

4 tomatoes, thinly sliced in half (about 3/4 lb)

1 cup pitted and halved black olives ( on Sunday after a baby shower, I took my mom shopping to a Dollar store and she wanted me to buy a can of olives!-however, I said, Pat said our pantry is full!)

1 cup grated Parmesan cheese ( as my co-worker  ,Italian Frank just said yesterday that fresh grated Cheese is the best! , have you read the pre-grated variety container?-all the additives!)

Finely chopped fresh parsley, for garnish

Cook the potatoes by steaming them for 5 minutes or until halfway cooked and still firm.  Drain and set aside.

Preheat oven to 350 degrees.

Heat the oil in a small skillet.  Saute’ the garlic, onions, and herbs over high heat for 3 to 4 minutes, stirring frequently.  When the onions become translucent, remove from the heat.   In a medium bowl, carefully mix the cooked potatoes with the onions.  Season with tamari and freshly ground pepper.

Assemble all the ingredients in a 2 quart casserole ( mine is a yellow Pyrex that my grandmother gave to me):

Place half the potatoes and onions in the bottom of the dish, cover with half the tomatoes and olives, and top with 1/2 cup of Parmesan cheese.  Continue layering in this order until all ingredients are used.

Bake in the oven, covered loosely with foil, for 30 minutes.  Uncover and continue to bake for 20 minutes, until brown on top.  Garnish with parsley.

Serves 4.

Cookbook: A taste of Heaven and Earth   by Bettina Vitale

This Casserole dish

Advertisements

Recipe-Lithuanian Koshie

Koshie is a potato dish that my mother speaks of fondly that my grandmother used to cook.  Growing up in a small  coal-mining  town,  Koshie was baked in a coal stove.

In Lithuanian :    H”Koshie” yra bulvių patiekalas, kad mano motina kalba apie meile, kad mano močiutė naudojamas ruošti maistą. Augo mažame angliakasybos mieste, Koshie buvo kepami anglies viryklė.

My Aunt Margaret sent me this recipe via the world wide web.

 

 LITHUANIAN  KOSHI “

   £ 5 bulvės

1 vidutinis svogūnas                                                             2 kiaušiniai
petražolės dribsnių
druskos ir pipirų
1 puodelis augalinio aliejaus
 
 
 
 
 5 pounds potatoes ( Idaho )
1 medium onion
2 Eggs
 
Parsley Flakes
Salt and Pepper, to taste.
 
1 Cup Vegetable Oil
 
 
Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares.
Thanks for  visiting!  Please add your comments. Share your version  of  Lithuanian Koshie or potato kugelis.
From time to time, I see visitors to my blog from Lithuania, please feel free to add your comment about the recipe.
In Lithuanian:
Laikas nuo laiko, matau lankytojai mano dienoraštyje, Lietuva, nedvejodami pridėti savo komentarą apie receptą.
What is the difference between Koshi and Kugelis?
There is another dish called potato pudding (kugelis or kugel).  It is baked in a square pan and has Eastern -European origins.  One source, Wikipedia, states it has both German and Jewish origins.
Here is another way to prepare the potatoes for Kugelis, reposted from http://chowhound.chow.com/topics/109621

Grating the potatoes is time consuming and doesn’t remove enough of the water from the potatoes. My grandmother was born and raised in Lithuania, as well as my mother who didn’t arrive in the U.S. ’till long after the war.
They didn’t grate the potatoes..that doesn’t remove enough water, plus you have to rush to avoid brown discoloration…Instead, they used a powerful juicer..which removes nearly all the liquid neatly and leaves you with a fabulous, finely grated, non-watery potato filling…In addition, they always used 3 lbs. red and 5 or so lbs. of Idaho white potatoes…
It was/is always cooked in a speckled roasting pan…greased with butter…heavily..the richness it provides is unbeatable…of course you have to add the remaining ingredients..lol…but Some people add farina ..ACK!!!Don’t do that!!! Great kugelis isn’t easy to slice… If you make it correctly, …It should be a heavy-thick-pudding texture that is soft, but far from mushy…slightly firm…If you can slice it hot and have it retain a perfect square shape while transferring to the plate with the spatula..you haven’t done it correctly..Don’t knock the juicer till you try it… Removing moisture, grating in 1/2 the time..not too shabby…
Yes, in Lithuania they grated the potatoes..but any good cook can appreciate a new twist..as long as you don’t sacrifice the authenticity of the taste…
Sincerely, Roz

Permalink | Reply

 By Roz on May 16, 2001 04:02 PM

 

Hello everyone, below you will find a link to my  post on Lithuanian heritage and the area that my mother grew up in, in the hills of Pennsylvánia during ” the Great Depression”  titled ” Táles of Wildcat”, . Wildcat was a name of one of the villages near the coal mines.

 

Recipe-Carrot-Potato latkes(pancakes)

https://luvsclassics.wordpress.com/2009/01/20/tales-of-wildcat-pa/

This is a delicious recipe for potato-carrot pancakes.  Since I do not have a food processor, I used a hand grater.  It was so worth the effort of the grating and I burned some calories in the process using my muscles instead of the easy way.  

 RECIPE –Carrot-Potato Latkes                                         Serves 4

For best results, cook the pancakes right after forming them.

Ingredients:

3/4 pound (about 3 medium white potatoes, peeled

8 ounces (about 3 medium carrots, peeled

1/2 cup thinly sliced scallions (about 3 scallions)

coarse salt

1 large egg, lightly beaten

1/4 cup matzo meal ( I substituted crushed saltine crackers)

1/4 cup vegetable oil, for frying

1/4 cup reduced-fat sour cream, for serving (optional).

Directions:

1.  In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots.  Transfer to a large 1/1/2 teaspoonsbowl; add scallions and  salt.  Using your hands, mix thoroughly.  Mix in egg and matzo meal until combined

 ded into 8 mounds of equal size.  ( I used a soup-spoon size to dollop out the mounds= appetizer size pancakes.

2.  In a large non-stick skillet, heat oil over medium-high heat, swirling to coat bottom of pan.  Add half the potato mounds; flatten each to a 1/2 inch thickness.  Cook until golden brown, 2 to 4 minutes per side.

 

3. Transfer to paper towels or to parchment paper to drain.  Repeat with remaining mounds (reduce temperature to medium if browning too quickly).  Sprinkle with salt, and serve with sour cream, if desired.

I used an Iron skillet and I found the pancakes to brown better that with the non-stick pan, mine is a wok style.                                                                                                                                                                                                                                                                                                                                                                             

Cookbook source:

Everyday Food    December 2004.

Lithuanian Recipe, Koshie

5 lbs. Potatoes

1 Medium Onion

2  Eggs

 Parsley Flakes
 Salt and Pepper
 1 Cup Vegetable Oil
Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares.
 
To make a smaller amount, cut recipe in half and use a smaller pan.  Cooking time could also be reduced.  You will know when it is done by the brown crust.
Also for making potato pancakes you may use the same recipe but you must add about 1/4 cup of flour to the batter.  Reduce the 1/4 cup when reducing the recipe.  (You may have to adjust the flour if the batter in making potato pancakes if the batter is too loose.)
My aunt says to “Let me know when you are cooking and I will come for dinner.  These are my two favorite foods.
Comments:  
 Hello and welcome ,dear readers.  Your comments are always appreciated.  I’m curious if you have a similar recipe to share of the foods from Pennsylvania.   
Please post in the comments one  of your recipes, thank-you. 
A recent visitor stopped by  from Scranton, Pa. thanks for visiting.

SEASONED POTATO SAUCE 
Èiolakas

4 potatoes, peeled
2 onions, finely chopped
1 cup potato water
powdered bay leaf
fresh dill, several sprigs finely chopped
scallion greens, finely chopped
pepper and salt to taste

Cook potatoes in salted water. Save some cooking water. Mash cooked potatoes, add onions crushed with salt, mix well. Add pepper, bay leaf and 1 cup potato cooking water. Blend well.
This is traditionally served with hot potatoes as a late afternoon snack, in Dzškija, the south eastern region of Lithuania.

Here is another Lithuanian Recipe found on the internet;  I have a love of mushrooms which  comes from my mother;

MUSHROOM SAUCE 
Grybainis

1/2 l (2 cups) salted or fresh mushrooms
2 cups milk
1 onion, finely chopped
2 tablespoons vegetable oil
1 cooked potato
salt and pepper to taste

Cook salted or fresh mushrooms in milk. Saute onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.

GRATED POTATO CAKE  
Kugelis

1 k (2 lbs) potatoes, peeled
1 cup milk
2 eggs, beaten
2 onions, finely chopped
salt to taste
butter or oil for frying onion

Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice. Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes. Fry onion and mix into potatoes, add eggs and salt and mix well. Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned.
Cut into squares and serve with bacon fried with onions and sour cream.

%d bloggers like this: