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Stuffed Potatoes

This dish brings fond memories from my childhood. Curiously, I had never done it before despite being so easy.

Once cooked, the filling has an unsofisticated porcini mushroom shape, but I thinks it’s very neat.

  • 6 Potatoes
  • Veal or beef, minced
  • 3 cloves galic
  • 1 egg
  • Parsley
  • Saffron
  1. Mix minced meat, finely chopped garlic and parsely, and egg. Add salt and pepper to taste.
  2. Peel potatoes and make holes as you can being careful not to break the potatoes.
  3. Fill potatoes with meat mixture.
  4. Add some oil to the pot and place filled potatoes.
  5. Mix saffron with 1/4 cup of water and add to the pot.
  6. Cover and cook over medium-low heat until potatoes are done.

This dish does not freeze well because of the potatoes.

Azeri Beef Stew With Dried Plums Recipe

Bozartma: Azeri Beef Stew with Tomatoes and Dried Plums

I find stews with red sauce particularly appealing, as the one below. Don’t be shy with the oil, as it gives the dish the depth it asks for. Balance the richness with a side dish of fresh vegetables and pickles.

  • 1 kg beef shank cut in medium pieces
  • 2 onions, chopped as finely as you can
  • 2 tablespoons tomate paste
  • A handful of dried plums
  • 4 potatoes, cut in medium cubes
  • 1 teaspoon of turmeric
  1. Sauté meat and onions in vegetable oil for 10-15 minutes. Then add 3 glasses of water and cook until meat is tender.
  2. Add tomato paste, potatoes and plums and cook until potatoes are done.
  3. Give the dish the final touch with turmeric and salt to taste. Serve.

Tips&Tricks: To freeze it, do it before putting in the potatoes and plums and add when reheating the stew.

Salted cod, rice and potatoes

Salted Cod, Rice and Potatoes

This —apart from her partridge in almond sauce— was my grandmother’s most celebrated  dish.

  • Salted cod, soaked for 24-48 hours and cut in cubes
  • 1/2 cup of short grain rice
  • 1 small onion, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 potato, cut in small cubes
  • Olive oil
  • Spanish Sweet paprika (pimentón dulce)
  1. Sauté onions, garlic and potato with some olive oil until onions becomes translucent.
  2. Add 1 teaspoon of paprika and cod. Give it a couple of good stirs.
  3. Add 1 cup of water and cook uncovered over medium-low heat for 10 minutes, or until there is no liquid on the surface.
  4. Cover, turn off the heat and let it rest for another 10 minutes.
Rabbit and Potatoes

Rabbit and Potatoes

My grandmother used to make this every Sunday with rabbits she raised herself. I know I’ll never achieve the perfection that comes from repetition.

  • 3 Rabbit thighs or a whole rabbit cut in pieces
  • 1 medium onion, finely chopped
  • Potatoes
  • Bay leaf
  • Olive oil
  1. Put everything in the pot with a pinch of salt and cook over medium-low heat. Stir once in a while, scraping the bottom of the pot.
  2. After 10 minutes, cover with a lid and cook for another 15-20 minutes.

Tips&Tricks:

  • As many stews, it tastes better the day after.
  • If you have any leftovers you want to freeze, eat all the potatoes, then freeze.
Spanish Green Beans with Chorizo

Galician Green Beans with Chourizo

I spent several summers as a kid in the farm where my grandparents sourced chourizos for their deli. Food was simple, but it will always be among the most delicious I’ve ever tried.

Green beans were at their peak and we would start every meal, day in, day out, with large platters of boiled potatoes and beans, plates with pieces of fried pork belly and a bottle with a strong homemade vinegar to dress the vegetables. This is the dish, but using chourizos (chouriços, in Portuguese; chorizos, in Spanish) instead of pork belly.

Don’t skip this recipe because it seems simple and dull. If you use good produce, you’ll repeat more than once.

  • A bunch of green beans
  • Two medium-large potatoes
  • Chourizo sausage, on the uncured side.
  • Olive oil
  • Wine vinegar
  • Salt
  1. Cut potatoes in big cubes and gently boil in salted water for 7 minutes.
  2. Cut green beans in medium pieces and add to the pot with the courizo. Boil for another 10 minutes.
  3. Drain.
  4. Serve and dress with olive oil and vinegar.

You can add a boiled egg to each plate. It goes very well with this dish.

Tip&Tricks: Because I don’t think you can find Galician chourizo, use either Portuguese or Spanish, as less cured as you can get. They will have a much nicer texture than the dry ones and will give potatoes and nice reddish hue.