Starch, Tuber, Grain


Sweet Potato Casserole with Marshmallows

  • 6 medium sweet potatoes (more or less, depending on size) Skin-off or on per choice
  • 1 cup light brown sugar
  • 1/2 cup water
  • 1 teaspoon cinnamon
  • 1/2 lemon, juiced
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • Marshmallows

Do-ahead option: pre-roast the sweet potatoes: Wrap them in foil and bake them whole for 1 hour at 400 degrees before slicing them - this provides a softer texture.

Alternatively, slice the raw potatoes thin and add them directly to the casserole; this method results in a firmer texture.

Your rating: None Average: 4 (2 votes)

Carrot Ricotta Tart


2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Carrot Ricotta Tart
Your rating: None Average: 2.5 (2 votes)

Grain Bowl

Spice Crusted Winter Vegetables with Harissa Yogurt

2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper

½ cup labneh (or plain Greek yogurt)
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
½ teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

Roasted vegetables with harissa labneh sauce
Your rating: None Average: 3 (1 vote)


Courtesy of Cook's Illustrated.

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Pickled Beets

Yield: 5 pints

~12 medium sized beets (ideally, your beets are the same diameter as your jars)
1 cup water
1 cup white vinegar
1 cup sugar

Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

Put beets in boiling water for 30-45 minutes (until they peel easily).

Peel beets. Put in cold water to cool.

While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

Your rating: None Average: 4 (2 votes)

Shrimp and Grits

This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

For the grits:

  • 1/2 cup grits
  • 2 1/4 cups water
  • 2 T unsalted butter
  • 1 t salt
  • 1 t minced garlic
  • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
  • dash paprika
Shrimp and Grits.jpg
Your rating: None Average: 3.5 (2 votes)

Seared Scallops with Pommes

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Seared Scallops
Your rating: None Average: 3 (2 votes)

Guinness Cottage Pie

This is an abomination, mixing in Guinness into a cottage pie.

The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

Guinness Cottage Pie/Stew
Your rating: None Average: 3 (1 vote)

Spanish Tortilla

This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

Spanish Tortilla 2
Your rating: None Average: 3.5 (2 votes)

Potato Gnocchi

The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt

Making Gnocchi
Your rating: None Average: 4 (2 votes)

Baked Potato Soup

Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

5 lbs baking potatoes
¾ lbs (3 sticks) butter
1 lb applewood smoked bacon, chopped
1/2 lb sharp cheddar, grated or finely diced
5+ cloves garlic
1 1/2 teaspoons dried thyme
sea salt, black pepper to taste

Optional: Sour cream and chives.

Kitchen needs: a large pot, another pot, and a lot of large prep bowls


Potato Soup
Your rating: None Average: 4 (1 vote)

Sunchoke Bisque

(serves 6)
3 tbsp olive oil
1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
2 waxy potatoes like Yukon Gold
1 celery rib (optional)
1 onion
5 cups stock
3 cloves garlic, minced
1 bay leaf
3/4c milk or cream
salt and pepper to taste
croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

Sunchoke Bisque
Your rating: None Average: 2.5 (2 votes)

Sunchoke Bread

Along with sunchokes (also known as Jerusalem artichokes), this savory quick bread includes herbs, turnip, parsnip, celery, soy milk, and maple syrup.

Note: untried!

Prep Time: 10 minutes
Cook Time: 30 minutes
2 medium Jerusalem artichokes (sunchokes)
2 cups spelt or whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Herbs: basil, coriander, thyme, sage, dill...any of your favorites
1/2 teaspoon salt
1 carrot
1/2 of a turnip
1/2 of a parsnip
1 stalk celery
1/2 cup soy milk
1/2 to 1 cup water
2 Tablespoons maple syrup

Your rating: None

Wild Mushroom Arancini

From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

2 tbsp butter
1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
1 onion, finely chopped
1 garlic clove, crushed
1.5 cups arborio rice
1/3 cup white wine
3 cups vegetable stock, hot (approx - make more if needed)
1 tbsp fresh thyme leaves
4 oz buffalo mozzarella ball, cut into 12 pieces
4 tbsp plain flour
3 tbsp vegetable oil

Your rating: None Average: 3.5 (2 votes)

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