Creamy Corn, Zucchini, and Bacon Chowder

4 strips bacon, chopped
2 tablespoons salted butter
1 yellow onion, chopped
1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
5 cups yellow corn kernels (from about 4 ears corn)
2 cloves garlic, chopped
2 tablespoons fresh thyme
1/2 teaspoon smoked paprika
2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
Kosher salt and black pepper
4 cups low sodium chicken broth
1 cup whole milk or heavy cream
1 tablespoon honey
1 cup shredded cheddar cheese
2 tablespoons chopped chives
 
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
 
To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, and paprika. Cook another 2 minutes. Add the potatoes and broth. Cover and bring the soup to a boil.  Reduce heat and simmer 10-15 minutes, until the potato is soft.
 
Transfer half of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
 
Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most, such as basil, thyme and oregano.
 
Serves 6.
 
From Half-Baked Harvest blog, with minor changes

Sun-Dried Tomato and Corn Chowder

1 tablespoon olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
1/4 cup chopped sun-dried tomatoes (drained if they are in oil), plus more for topping
2 cups corn kernels, cut fresh from the cob, plus extra for topping
1 1/2 cups chopped Yukon gold potatoes
4 cups chicken or vegetable stock
1 1/2 cups half and half
1 1/2 tablespoons flour
1/4 cup fresh chopped chives
 
Goat cheese croutons:
1 11-ounce log goat cheese (cold, right from the fridge)
1/4 cup flour
1 large egg, lightly beaten
1 cup seasoned bread crumbs
olive oil, for pan frying
 
Heat the olive oil in a large pot over medium-low heat.  Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes.  Stir in the chopped sun-dried tomatoes and cook for another 1 to 2 minutes.
 
Stir in the corn, potatoes, and stock.  Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 minutes.
 
While the soup simmers, make the goat cheese croutons.  Slice the goat cheese into rounds, around 6 or so.  Place the flour on one plate, the beaten egg on another, and the breadcrumbs on a third.  Heat a large skillet over medium heat and add 2 tablespoons olive oil.  Dip each goat cheese piece in flour, then in egg, then in breadcrumbs.  Place it in the hot oil and cook for about 1 minute per side until it’s golden and crispy.  Remove with a slotted spoon and place it on a paper towel to remove excess grease.
 
In a bottle, add the flour to the half and half and shake well until it is combined.  Slowly pour it into the soup mixture while stirring.  Simmer the mixture for 5 minutes – it should thicken up.  Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.  Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob, and a goat cheese crouton!
 
Serves 4.
 
From How Sweet Eats blog

Potato, Parmesan, and Caramelized Onion Galette

For the dough:
1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water (only add as much as needed)
 
For the caramelized onions:
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 teaspoon sugar
1 pinch salt, or to taste
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon chopped sage
 
For the filling:
Caramelized onions (above)
1 pound Yukon Gold potatoes, sliced thin
1 teaspoon salt, and pepper to taste
1 1/4 cups grated Parmesan or Asiago
5 sprigs thyme, leaves removed from stems
3 tablespoons butter, melted
Zest from one small lemon
1 egg, beaten
 
Make the dough:
(Can be made ahead and refrigerated for a day or two.)

Grate the butter into a small bowl and place in the freezer for about 8 to 10 minutes. In a large bowl, mix flour, salt, sugar, and cheese. When the butter is nice and cold, incorporate it into the flour mixture using a pastry cutter, your fingers, or a food processor. When the mixture begins to clump together, slowly add water, only adding as much as needed to form a ball – start with 1/4 cup and increase as you mix. You don’t want a wet dough. On a floured surface, shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
 
Caramelize the onions:
Heat olive oil in a medium saucepan over medium heat. Add onions and stir frequently so they brown but not burn – adjust the heat as necessary. After about 20 minutes, add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes or longer. Don’t wander away and leave them unattended, as they can stick and burn. When the onions have acquired a nice deep golden tan, add in the garlic and cook, stirring, for a few more minutes.  Then add wine and sage and cook for about 2 to 3 minutes, until the liquid has evaporated. Set onions aside to cool before assembling the galette.
 
Assemble the galette:
Heat oven to 400°F.
 
Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and, with a lightly floured rolling pin, roll out dough into a somewhat round shape, about 1/8 inch thick. Place about half of the onions in the center of the dough, followed by half of the potato slices. Leave about a 1 1/2- to 2-inch border. Lightly season with salt and pepper and top with half of the cheese and thyme. Drizzle with half of the butter. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese and thyme, and lemon zest. Fold the edges of the dough over, brush with egg wash, and bake for about 45 to 50 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving.

From Epicurious

French-Style Chicken and Potatoes

Condensed Cream of Chicken Soup:
20 grams unsalted butter
2 tablespoons plain flour
2 tablespoons milk
1/2 cup chicken stock
Large pinch of onion powder
Large pinch of garlic powder
Large pinch of dried thyme
Large pinch of salt
 
French-Style Chicken and Potatoes:
2 teaspoons extra virgin olive oil
4 chicken thigh cutlets (with skin)
2 garlic cloves, crushed
1 onion, sliced
1 cup dry white wine (or substitute additional chicken stock)
1 cup chicken stock
1/4 cup dijon mustard
2 teaspoons sugar
3 carrots, cut into thick batons
500 grams baby potatoes, halved
2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme), plus extra to serve
 

Make condensed chicken soup: 

Melt butter in a small saucepan over medium heat.  Add flour.  Stir to create a paste.  Cook for 1 minute.  Whisk in milk until mixture forms a smooth and thick paste.  Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth.  Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens.  Remove from heat.  Set aside to cool for 10 minutes.

Heat oven to 400 F.

Make chicken:

Meanwhile, heat oil in a large heavy-based flameproof ovenproof dish over high heat.  Add chicken, skin-side down.  Cook for 3 minutes or until skin is light golden.  Turn.  Cook for 2 minutes.  Transfer to a plate.

Carefully drain any excess fat from dish.  Return to heat.  Add garlic and onion.  Cook, stirring, for 2 minutes.  Add wine.  Simmer, stirring, for 3 minutes.  Add Condensed Chicken Soup, ½ cup of water, stock, mustard and sugar.  Stir to dissolve mustard.  Add carrot, potato, rosemary and thyme.  Stir to combine.

Return chicken to pan.  Cover.  Transfer to oven.  Bake for 30 minutes.  Remove lid.  Bake for a further 20 minutes or until chicken is dark brown and cooked through.  Stand 5 minutes.  Serve sprinkled with extra thyme

Serves 4.

From Taste.com.au

Cheddar, Broccoli, and Potato Soup

5 1/2 tablespoons butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth or vegetable broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2- to 3/4-inch thick (about 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 ounces)
1/3 cup finely shredded parmesan cheese (about 1 ounce)

In a large pot over medium heat, melt 1 1/2 tablespoons butter.  Add carrots and onion, and saute for 3-4 minutes.  Add garlic and saute 30 seconds longer.

Stir in broth, potatoes, and thyme, and season with salt and pepper to taste.  Bring to a boil over medium-high heat, then reduce the heat to medium, cover with lid, and cook for 15 minutes.  Stir in broccoli and cook for 5 minutes longer, or until vegetables are tender.

Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat.  Stir in flour and cook, whisking constantly, for 1 minute.  While whisking vigorously, slowly pour in the milk, whisking well until no lumps remain.

Cook, stirring constantly, until mixture begins to gently boil and thicken, then stir in heavy cream.  Remove from heat, then pour into the vegetable soup and stir.  Remove from heat and stir in cheddar and parmesan cheeses until melted.  Serve warm.

Serves 6.

From CookingClassy.com, with minor change

Summer Corn and Zucchini Chowder

1 tablespoon butter

2 strips bacon, chopped

1 cup chopped yellow onion

2 celery ribs, chopped

2 carrots, peeled and chopped

2 garlic cloves, minced

1/2 teaspoon dried thyme

2 medium russet potatoes, peeled, diced into 1/2-inch cubes

4 cups water, vegetable stock, or chicken stock

1 bay leaf

4 ears of sweet fresh corn, husk and silk removed, kernels cut from cob (2 3/4 cup corn)

1 medium zucchini, diced into 1/2-inch cubes

1 cup half-and-half

Salt and fresh ground black pepper

Chopped fresh parsley, to garnish

Cayenne pepper, to serve, optional

In a large soup pot, melt butter over medium heat.  Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes. 

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf.  Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.  Stir the mixture back into the pot.  Add half-and-half and cook just until heated through.  Taste for salt and pepper.  Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, if desired.

Tandoori Baby Potatoes with Herb Yogurt

For the potatoes:
8 baby potatoes
Salt
2 tablespoons unsalted butter

For the tandoori marinade:
2/3 cup Greek yogurt
1 3/4 teaspoons ground cumin
3/4 teaspoon garam masala
1 teaspoon ground coriander
1/4 to 1/2 teaspoon chili powder
1 teaspoon paprika
3 garlic cloves, peeled and grated
Scant 1/4-ounce gingerroot, peeled weight, grated
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice or to taste

For the topping:
Generous 1 cup Greek yogurt
1/3 teaspoon freshly ground black pepper
Handful of chopped cilantro leaves
1/2 to 3/4 small onion, minced
1 green chile, seeded and minced, or to taste
1-2 tablespoons whole milk, if needed

Peel the potatoes and halve.  Bring lots of salted water to a boil in a large pan.  Add the potatoes and boil for 8 minutes.  Drain and, when cool enough to handle, use a spoon to scrape out a depression so that the potatoes look like boiled egg halves where the yolk has been removed.

Mix the ingredients for the tandoori marinade in a bowl.  Add one good teaspoon of salt.  Place the potato halves in the bowl, turn to coat in the marinade, and let marinate for 30 minutes.  

Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.

Heat the oven to 425 F.  Place the potatoes, flat side up, on a baking sheet and place on the middle shelf of the oven.  Cook for 20 to 25 minutes, or until the marinade looks properly dried.  Turn the potatoes over, move the rack to the top of the oven, and continue to cook for 8 to 10 minutes.  Turn again and cook for another 8 to 10 minutes.  They should be tender by now (check by piercing one of the largest potato halves with a knife).

Melt the butter and brush it over the potatoes.  Spoon a rounded teaspoon of topping onto each potato half and serve immediately.

Makes 16 halves.

From Indian Vegetarian Feast by Anjum Anand

Mini Corn Cakes

4 tablespoons vegetable oil
1 small onion, peeled and chopped
1 clove of garlic, peeled and grated or chopped
7 ounce baking potato, boiled, peeled, and mashed
1 green chile, deseeded and finely chopped
2 tablespoons finely chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup Cheddar cheese, grated
Salt to taste
1 1/4 cup corn kernels (dried as much as possible if using canned or frozen)
3 rounded tablespoons gram (chickpea) flour

Heat 2 teaspoons of the oil in a frying pan and fry the onion until soft and golden.  Add the garlic and cook for 30 seconds.  Take off the heat and place in a bowl.  Add the potato, chile, red bell pepper, spices, cheese, and salt.

Puree three-quarters of the corn in a blender and add both this and the whole kernels to the onion mixture.

Place the gram flour in a dry pan and stir-fry until the flour turns a shade darker and emits its distinctive smell, around 2-3 minutes.  Mix into the corn.  Using clean, oiled hands, make 8 cakes with the mixture.

Heat the remaining oil in a large non-stick or cast iron frying pan.  Add the corn cakes to the pan and cook over a low heat until the bottoms have turned golden.  Turn over and brown the other side.

Makes 8.

From Anjum's New Indian by Anjum Anand, with minor change 

Pesto Potato Pizza

2 teaspoons dried oregano

1 tablespoon raw sesame seeds

1 tablespoon fresh grated lemon zest

1 teaspoon ground cumin

Kosher salt and black pepper

1/2 pound pizza dough, at room temperature

Extra virgin olive oil, for drizzling

1/3 cup Arugula Pesto

1 medium potato, very thinly sliced

8 ounces burrata cheese or soft mozzarella cheese

1/2 cup fresh basil or or lemon basil leaves or 1 cup arugula leaves

Crushed red pepper flakes

Heat the oven to 450 degrees F.  Grease a large baking sheet with olive oil, or sprinkle cast iron pizza pan with cornmeal.

In a small bowl, combine the oregano, sesame seeds, lemon zest, cumin, and generous pinches of salt and pepper.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle).  Transfer the dough to the prepared baking sheet or pan.  Rub the dough with olive oil and sprinkle with the seed mix, using as little or as much as you'd like.  Spread the dough with pesto and layer on the sliced potatoes, drizzling them lightly with olive oil, salt and pepper.  Transfer the pizza to the oven and bake for 10-15 minutes, or until the crust is golden and the potatoes are crisp.  

Remove from the oven and top with lumps of burrata or mozzarella.  Allow the cheese to sit on the pizza and warm through, about 5 minutes.  Sprinkle on the basil or arugula and crushed red pepper flakes.

Makes one 10-12 inch pizza.

From Half Baked Harvest blog

Potato Wedges with Avocado Dip

2 russet potatoes, sliced in thin wedges
1 teaspoon olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Avocado dip:
1 avocado, mashed with a fork
1/2 lime, juiced
2 tablespoons almond milk or coconut milk
Salt and pepper to taste
Red pepper flakes to taste

Heat oven to 450 F.  Line a baking sheet with foil.

Place sliced potatoes in a bowl with olive oil, paprika, garlic powder, pepper, and salt.  Stir to coat the potatoes evenly.  Spread the potatoes on the lined baking sheet so the slices aren't touching each other.

Bake the potatoes for 30 minutes, flipping the pieces halfway through.  

While potatoes are baking, prepare the avocado dip.  Mix the dip ingredients, and whisk until smooth.  Refrigerate until ready to use.

Remove potatoes from oven; they should be crisp and browned.  Serve immediately with avocado dip.

Serves 1 to 2.

From This Savory Vegan blog

Roasted Cauliflower and Chickpea Soup

For the soup:

1 cauliflower, cut into florets (about 4 cups total)

1 (15-ounce) can chickpeas, rinsed and drained

5 garlic cloves, peeled

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon paprika

1 tablespoon vegetable oil

2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)

1/4 teaspoon black pepper

4 cups vegetable broth

1 cup water

1/2 cup heavy cream

For the garnish:

Reserved roasted cauliflower and chickpeas

Red pepper flakes

Fresh thyme leaves

Heavy cream

Heat the oven to 400 F.  

On a large, rimmed baking sheet or in a large baking pan, toss the cauliflower florets, chickpeas and whole garlic cloves with the 3 tablespoons of olive oil and the cumin, salt and paprika.  Roast for 30 minutes, stirring once halfway through.  Remove from the oven and set aside, reserving about 1/2 cup for the garnish.

Meanwhile, heat the 1 tablespoon of vegetable oil in a large pot over medium heat.  Add the cubed potatoes and black pepper.  Cook for about 2 minutes, stirring frequently.  Add the vegetable broth and the water and increase the heat to bring the mixture to a boil.  Once boiling, turn the heat down to maintain a simmer.  Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes.  Remove the pot from the heat.  Stir in the roasted cauliflower mix.

Puree the soup using an immersion blender.  (Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids.)  Return the pureed soup to the stove-top and gently re-warm it.  Stir in the heavy cream.  Season to taste with salt and pepper.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. 

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Serves 4 to 6. 

From Floating Kitchen blog

Masala Mashed Potatoes with Caramelized Onions

1 tablespoon ghee (or butter, or canola oil)

1-2 sweet or yellow onions, thinly sliced

2 pounds potatoes, peeled and quartered

1/3 cup milk

1 ounce cream cheese

2 teaspoons salt

3 tablespoons butter

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon cayenne

¼ cup chopped cilantro (optional)

Heat the tablespoon of ghee in a skillet or wide saucepan over medium-low heat.  Add the onions and cook, stirring often, until the onions are an even golden brown and softened to a marmalade consistency, around 30 minutes or longer.  Stir often and scrape up any brown bits clinging to the bottom of the pan.  Splash a little water into the pan as needed if the onions start to stick.

Meanwhile, boil the potatoes in salted water to cover for about 20 minutes, or until you can pierce them through easily with a fork.

 When the potatoes are cooked, drain and transfer them to a bowl.  Mash the potatoes until smooth, adding the milk, cream cheese, and salt, and incorporating well.

In a small saucepan, melt the butter until it starts to froth. Add the garam masala, turmeric, and cayenne. Cook the spices for a minute or so in the butter, until they are fragrant; be careful not to burn them.  Add the spice butter to the mashed potatoes and mix well.

Stir in the caramelized onions, and top with cilantro if desired.

Serves 4 to 6 as a side dish.

From LickMySpoon.com with many changes

Southern Potato Curry

500 grams potatoes
4 tablespoons vegetable oil
2/3 teaspoons brown mustard seeds
2/3 teaspoons cumin seeds
1 1/2 teaspoons chana dal, washed and dried
5 cm cinnamon stick
12 fresh curry leaves
2 small onions, finely chopped
10 grams fresh ginger root (peeled weight), peeled and finely chopped
2 large tomatoes, finely chopped
1/4-1/2 teaspoons chilli powder
2 rounded teaspoons ground coriander
1/2 teaspoon fennel seeds, ground
1/2 teaspoon turmeric
Salt, to taste
150 ml coconut milk
Large handful of chopped fresh cilantro, to serve

Halve the potatoes and boil until just tender (they will break up in sauce if overcooked now), or cook whole potatoes in pressure cooker with water for about 15 minutes under pressure. Allow to cool somewhat and peel them before continuing.

Meanwhile, heat the oil in a large saucepan and add the mustard and cumin seeds, lentils, and cinnamon stick.  Once the popping of the mustard seeds has died down, add the curry leaves.  Follow immediately with the onions and cook until soft and lightly golden.

Add the ginger, tomatoes, chilli, coriander, fennel, turmeric, and salt, and stir-fry over a high heat for three minutes.  Add 200 ml water, bring to a boil and simmer gently for 10 minutes.  Add the cooked potatoes to the sauce to absorb the flavours for five minutes, or until the liquid in the pan has dried up.

Add the coconut milk and enough water to get a medium consistency sauce.  Taste, adjust the seasoning, and stir in the chopped cilantro, and serve.

Serves 4.

From I Love Curry by Anjum Anand

Potatoes Anna

Potatoes:

1/2 cup (65 grams) finely grated aged Pecorino Romano

1 tablespoon (10 grams) potato starch or cornstarch

1/2 teaspoon fine sea or table salt, or to taste

1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground

3 tablespoons (45 grams) unsalted butter, melted, or olive oil

2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on a mandolin

Salad:

8 cups (5 2/3 ounces or 160 grams) loosely packed arugula

1 tablespoon (15 ml) olive oil

2 teaspoons (10 ml) white wine vinegar

Assemble the potatoes:  Heat oven to 375°F. Combine the cheese, potato starch or cornstarch, salt, and pepper in a small dish. Taste a pinch; you want it to have a strong salty-peppery kick, because it’s going to be distributed all over the galette.

Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet, and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. (This will use approximately a quarter of your sliced potatoes.) Drizzle with 1 teaspoon butter or oil, and sprinkle with 2 tablespoons of the cheese-pepper mixture. You’ll need to repeat this three or four times to use up your potatoes (depending on their size). At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. Drizzle any remaining melted butter over the top.

To bake: Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes, at which point the potatoes will be almost tender. Use pot-holdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish.

To finish and serve: While the galette bakes, toss the arugula with the olive oil and vinegar, keeping the dressing very light.

Once the galette is out of the oven, let it rest in the skillet for a few minutes before running a knife around to ensure that it is loose. Gently tip the skillet over your sink to drain any excess butter or oil. Invert it onto a plate or cutting board, then flip right side up. Cut the galette into wedges, then top with the dressed greens, and sprinkle with the reserved cheese-pepper mixture.

(Do ahead: This galette can be made up to 3 days in advance. Rewarm at 350 degrees for 15 minutes with foil on top.)

Serves 4-6.

From Smitten Kitchen blog

Modification:

Omit cheese.  Mix starch with salt, pepper, and ground roasted cumin seeds.

Horseradish Mashed Potatoes

2 pounds yellow or russet potatoes, peeled, cut into 1-inch pieces

1 1/3 cups (or more) whole milk
1 large garlic clove, sliced into large pieces
1/4 cup prepared white horseradish
6 tablespoons (3/4 stick) unsalted butter, cut into pieces

Cook potatoes in a large pot of boiling salted water until tender, about 20 minutes.  Drain.  Return to pot.  

Meanwhile, bring 1 1/3 cups milk and garlic to boil in a large saucepan.  Remove garlic.  Add milk and horseradish to potatoes.  Using potato masher, mash until smooth.  Add butter, and stir until melted.  Season with salt and pepper.  (Can be made 2 hours ahead.  Let stand at room temperature.  Stir over medium heat until heated through, adding more milk to thin if necessary.)

Makes 6 servings.

From Bon Appetit, February 2002

Potato Salad with Artichokes and Roasted Red Peppers

3 pounds medium-size red-skinned potatoes, not peeled, cut into 1/2-inch-thick slices
1/2 cup distilled white vinegar
3/4 cup finely chopped onion
2 tablespoons fresh lemon juice

2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
1/2 cup chopped drained roasted red peppers from jar
1/2 cup chopped canned artichoke bottoms

Steam potato slices just until tender, about 15 minutes.  Meanwhile, heat the vinegar in a small pan until simmering; add the chopped onion, and let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes.  Drain onions, reserving 2 tablespoons vinegar.

Transfer potato slices to a large bowl.  Add onions, reserved 2 tablespoons vinegar, and lemon juice.  Toss gently to coat.  Cool to room temperature.

Combine next 5 ingredients in a small bowl; whisk to blend.  Pour dressing over cooled potatoes.  Add red peppers and artichokes.  Toss gently to mix.  Season to taste with salt and pepper.  (Can be made 1 day ahead.  Cover and refrigerate.)

Makes 6 servings.

From Bon Appetit, September 2002, with some changes

Aloo Tamatar Sabji

1 1/2 pounds new potatoes, no more than 2 inches in diameter
3-4 whole cloves
6-8 whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece fresh ginger root, peeled and coarsely chopped
2 hot green chilies
3 tablespoons coarsely chopped fresh coriander leaves
3 tablespoons water
3 tablespoons ghee (or vegetable oil and unsalted butter)
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1 cup tomatoes, peeled, seeded, and coarsely chopped (about 3/4 pound)
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chaat masala
1 1/2 teaspoons salt

Boil the potatoes in their skins until just fork-tender.  Cool and peel if desired and cut into 1/2-inch pieces.

Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds in a mortar or spice grinder, and grind to a powder.  Transfer to a blender, add the green chilies, 1 tablespoon of the fresh coriander leaves, and the water; blend until smooth.

Heat the ghee or oil and butter in a heavy pan over moderately-high heat.  When it is hot but not smoking, add the black mustard seeds and fry them until they turn gray and pop.  Drop in the curry leaves and, in seconds, follow with the tomatoes, turmeric, and pureed spice and chili mixture.  Reduce the heat and cook, stirring now and then, until the juices cook off and the ghee separates from the tomatoes.  Add the potatoes, garam masala, chaat masala, and salt.  Gently stir and cook, covered, until the potatoes are hot.  Add water as needed to prevent sticking.  Sprinkle with the remaining chopped fresh coriander leaves before serving.

Serves 4.

From Lord Krishna's Cuisine by Yamuna Devi

Bombay Chutney Sandwich

1 teaspoon chaat masala
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
12 slices white bread or Dainty Tea-Sandwich Bread
40 grams butter, softened
6 tablespoons Cilantro and Mint Chutney
250 grams new potatoes, boiled in skin, peeled, and sliced 2.5 mm (1/10 inch) thick
1/2 cucumber, peeled, and sliced 2.5 mm thick
2 beets, boiled, peeled, and sliced 2.5 mm thick
50 grams chopped cilantro
50 grams Sev (crisp chickpea vermicelli) (optional)

Mix together the chaat masala, chilli powder, and cumin.

Butter a slice of bread on one side.  Spread with 1/2 tablespoon of the chutney, then add a layer of sliced potatoes and sprinkle with the mixed spices.  Top with a layer of cucumber.

Butter another slice of bread on both sides and spread chutney on one side.  Place chutney-side-down on top of the cucumber layer, then spread more chutney on the top side of the bread.  Now add a layer of sliced beet, sprinkle with cilantro and then the spice mix, and add the sev, if using.

Butter a third slice of bread on one side and place butter-side down on top of the beet layer.  Cut off the crusts if you wish and cut the sandwich into halves or quarters.  Repeat to make another three sandwiches.

Serves 4.

From Spice at Home by Vivek Singh

Lemon-Roasted Potatoes

2 garlic cloves

3 tablespoons extra-virgin olive oil

1 1/2 to 2 pounds unpeeled baby red potatoes 

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill

1 teaspoon finely grated lemon peel

Heat oven to 375° F. 

Thinly slice garlic cloves.  Add to olive oil and allow to infuse, pressing garlic slices with a spoon for additional flavor.

Lightly oil rimmed baking sheet. Toss potatoes with 1 tablespoon garlic-flavored olive oil in a medium bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheet.  Roast for 30 minutes.

Meanwhile, whisk remaining 2 tablespoons olive oil, lemon juice, dill, and lemon peel in bowl to blend. Remove baking sheet from oven and toss potatoes in lemon mixture; reverse baking sheet and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.

Serves 4.

From Epicurious, with many changes

Puchkas

200 grams plain yogurt
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon roasted cumin powder
100 grams potato (about 1 medium)
20 small ready-made puris (pani puris)
50 grams cooked chickpeas, rinsed
Sev
Tangy Herb Chutney
Quick Tamarind Chutney

Whisk the yogurt with a little salt, the chili powder, and the cumin powder until smooth.

Boil the potato in salted water until tender, then peel and cut into 1/2-inch cubes.

Assemble the puchkas when ready to eat.  Break a hole in one convex side with a fingernail.  Fill each puri with a few potato pieces and chickpeas.  Spoon a little yogurt in, then add some tamarind chutney and tangy herb chutney.  Sprinkle generously with sev and serve immediately.

Serves 4.

From I Love Curry by Anjum Anand