POTATO LEEK CASSEROLE

Taking cue from the effortless Hasselback Potato, I decided to fill a casserole dish with sliced red skinned potatoes and scatter their in-betweens with a confetti of leek. With a generous pour of olive oil on top the dish crisps up in your oven and transfers to the table perfectly for an easy side dish. 

INGREDIENTS

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• 5 medium Red Skinned of Yukon Potatoes, sliced very thinly
• 1 large leek (~1 pound), sliced into slim ribbons
• 1/4 cup Olive Oil
• Generous sprinkling Salt and Pepper

GET BUSY

1. Heat your oven to 350 degrees.
2. Fill a 9x13 casserole dish with the sliced potatoes, standing in line from front to back (not stacked on top of each other).
3. Scatter the ribboned leek everywhere and push it down in between the potatoes.
4. Pour olive oil on top of everything, then sprinkle liberally with salt and pepper. 
5. Bake the dish for 45-60 minutes, until the potatoes are tender.
6. Heat your oven to 500 degrees, or turn on your broiler. Slide the dish under the high heat for 15 minutes, or until the potatoes are crisp on top.
7. Remove and serve.

COCONUT CREAMED CHARD

My pursuits of the perfect Saag have taken me far and wide. I’ve tried many a recipe in my kitchen, some my own, some belonging to those far more well-versed in Indian cooking. My pursuits have brought forth this dish, reminiscent of the saag at my favorite Indian restaurant, but tweaked for my Brooklyn kitchen. Instead of spinach I used rainbow chard because it was local, fresh and calling to me with jewel-toned legs amidst the shrubbery of the produce aisle. Two bunches may look like a lot when you stick it in your cart, but chard (like every leafy green) cooks down to nothing. Ergo, buy more than you think you need. 

PARTY

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• 2 bunches Rainbow Chard
• 2 tablespoons Olive Oil
• 1 inch Ginger, peeled and minced
• 1 tablespoon Mustard Seed
• ½ tablespoon Amchur (or the pit of one mango)
• 3-5 Cardomom Pods (depending on your affinity for the scent)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• ½ cup Coconut Milk

BUSINESS

1. Strip the leaves of chard from their jewel-toned stems. Reserve the stems for making veggie stock, we will not be using them in this recipe. Stack the leaves of chard and roll them into a fat, tight cigar. Slicing across the roll, cut the chard into strips. Set the ribbons aside.
2. In a large stock pot or wok heat the oil over medium-high heat until rippling.
3. Add the ginger and saute for 3-5 minutes, or until it is golden brown.
4. Add the mustard seeds and amchur (or the mango pit) and immediately put a lid on the pot. The seeds will start to pop and without a lid your kitchen will be covered in tiny little black spots. I repeat, put a lid on it.
5. When the popping dies down (after about a minute or two), open the lid and stuff the chard into the pot.
6. Add the cardomom pods, salt and pepper and stir everything to combine.
7. Continue to stir as the chard wilts and pour in the coconut milk.
8. Put the lid back on the pot, drop the heat to low and simmer for 15-20 minutes.
9. Remove the lid and continue to simmer for another 5 minutes, or until the leaves are tender and the milk has thickened slightly.
10. Eat it.

SAMOSA POTATOES

Beginning with an Indian inspiration I tore the insides from mental samosas and packed them into a casserole dish. The result is a tray of scoopable, spiced, tender, and crusty potatoes, perfect as the bed for some fried eggs. I add a lot of peas to my potato mixture, feel free to adjust the proportion should you be pea-averse. 

INGREDIENTS

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• 4 large Yukon Gold Potatoes (~2 lbs)

• 1 tablespoon White Vineger

• 1/3 cup Olive Oil

• 2 Serrano Chilies, minced (~2 tbs)

• 5 cloves Garlic, minced (~1 1/2 tbs)

• 3 inches Ginger, chopped (~3 tbs)

• 1 tablespoon Black Mustard Seed

• 1 tablespoon Amchur

• 2 1/2 teaspoons Whole Cumin Seeds

• 1/2 teaspoon Ground Coriander

• 1/2 teaspoon Ground Cardamom

• 1/2 teaspoon Fennel Powder

• 2 cups frozen Green Peas

BUSINESS

1. Chop the potatoes into roughly 2 inch pieces.
2. Place them in a large saute pan and cover with two cups of water. Add the vinegar.
3. Cover the pan and bring to a simmer, cook at a medium temp for 15-20 minutes, until potatoes are fork tender but have not lost their shape completely.
4. Drain the potatoes and partially mash in a large bowl.
5. Heat the oil in a large wok or saute pan.
6. When the oil is hot, toss in the serrano chilies, garlic, ginger, cumin seeds and black mustard seeds.  Saute till light brown.
7. Throw in all the remaining spices.
8. Add the semi-mashed potatoes, stir everything to distribute the spices.
9. Add the frozen peas.
10. Spoon potato mixture into casserole dish and drizzle olive oil on top. Slide into the oven at 375 for 10-15 minutes to crisp up the top.

GRILLED PÃO

It wasn't until I was in college that my family (all living gluten free at that moment) discovered the wonder of this Brazilian bread. No yeast, no complicated blend of gluten free flours, this batter comes together in a few minutes with a small list of ingredients. You can make it with or without cheese. Adding handfuls of something sharp will amp up the flavor, though I must admit an addiction to this simple, dairy free, version. Traditionally, the batter is baked into small muffins, small rolls, but I've taken this opportunity to present you with my favorite alternative: the grill. Pour the batter directly onto a cast iron grill/griddle and you'll be rewarded with an alchemical transformation. 

INGREDIENTS

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• 1 Egg
• 1/3 cup Olive Oil
• 2/3 cup Coconut Milk (or regular milk)
• 1 1/2 cups Tapioca Flour
• Salt and Pepper to taste
• Optional: 1/2 cup Grated Cheese

BUSINESS

1. Heat a cast iron grill pan over medium-high flame.
2. In a large bowl, whisk all ingredients fiercely, until the batter is smooth and shiny. 
3. When the grill is hot, pour the batter directly onto the iron. If it resists spreading, you can give it a nudge with a spatula, though gravity will most likely take care of the job. 
4. Let the bread grill until it curls up at the ends, about 10-15 minutes. Check the bottom for good color, then flip it over and grill the nude side for another 10-15 minutes (or until sufficiently toasted).
5. Remove and tear into fingers for serving.