Ajiaco (Columbian Potato Soup)

In searching for a dish to serve at the Sous Chef's book club meeting (which featured a Columbian author this month), we discovered a delicious-sounding Columbian soup called Ajiaco. Normally served with chicken, we developed this vegetarian adaptation.  It's a wonderfully warming soup for winter.

Ingredients

Soup:

2 quarts homemade veggie stock (plus or minus - enough to just cover the potatoes)

1 large or 2 medium onions, medium-to-fine chop

4 bay leaves

2 pounds russet potatoes peeled and cut into rough 1-inch chunks

2 pounds Yukon Gold potatoes, peeled, split into quarters lengthwise, then cut in half

1 pound Red potatoes, peeled, split into quarters lengthwise, then cut in half

3 Tbl. chopped parsley

1 ½ C. frozen corn (fresh is better but hard to find in winter)

 

Aji: 

3-4 green onions, finely minced (about 3/4 cup)

2 tablespoons finely minced cilantro

1 jalapeño chile, seeded and finely minced

Kosher salt and freshly cracked black pepper

   

Garnishes:

½ cup sour cream, thinned with 1 tablespoon milk

½ cup capers, rinsed, drained, and roughly chopped

1 ripe avocado, chopped

Procedures

Combine onion, bay leaves, potatoes, and parsley in a large saucepot or Dutch oven. Add enough stock to cover the solids by 1-inch. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender and falling apart, 20-40 minutes depending on the cut of the potatoes, adding more water as necessary. Discard onion and bay leaves. Using whisk, mash potato pieces against side of pot and stir vigorously to thicken soup. The soup should be thick, with large chunks of potatoes still remaining.

Add corn and continue to cook, stirring occasionally, until corn is heated and soup is thickened to the consistency of thick heavy cream, about 5 minutes longer. Remove from heat.  Season to taste with salt and pepper.

While soup is cooking, make the aji: Combine green onions, cilantro, and jalapeño in small serving bowl and add water until just covered. Season generously with salt and stir to combine. Set aside.

Serve soup with chopped capers, sour cream, chopped avocado, and aji added at the table.

Adapted from:

http://www.seriouseats.com/recipes/2010/09/ajiaco-colombian-chicken-and-potato-soup-recipe.html

Parisian Potatoes

We dubbed these "Parisian Potatoes" because we discovered this delicious method in Paris.  

Ingredients

2 large Yukon Gold potatoes

3 Tbl. olive oil

2 Tbl. unsalted butter

Directions

Wash and dry potatoes, then dice into 1/2 inch cubes (leaving skin on). 

Preheat sauté pan over medium heat until very hot; then add oil and butter.  Sauté slowly, stirring frequently to minimize sticking.  If sticking occurs, you will need to transfer the potatoes to another lightly oiled, preheated pan to finish - otherwise they will never brown and will end up steamed.  

Remove from pan immediately.  If necessary, drain on paper towels to absorb excess oil.  Sprinkle with Himalayan pink salt.

These potatoes will be golden and crunchy on the outside and creamy and soft on the inside.  Eat promptly and enjoy!

Southern (California) Fried Red Tomatoes

This is a fun variation on that Southern standard, using fresh red tomatoes instead of green. Serves 2.

Filling:

• 3 or 4 oz. very firm cream cheese (we like Sierra Nevada cream cheese, sold in a tub; if using the block type like Philly, use 50% more parmesan)
• 1 C. finely grated parmesan-reggiano cheese
• 2 tsp. Herbes de Provence
• 1 tsp. Aleppo pepper
• Salt/pepper/garlic powder to taste

Tomato:

• 1 very large or 2 medium tomatoes, sliced into four 1/2 inch thick slices

Panko Breading:

• Panko bread crumbs (about 1 C. in a flat bowl)
• 1 egg, whisked in a flat bowl with 2 TBL Half-and-Half or milk
• Flour (about 1 C. in a flat bowl)

Prep:

Form the cheeses and seasonings into two patties about 1/2 inch thick, with the same diameter as the tomatoes.  Put the cheese filling between 2 slices tomato; set aside. 

Heat extra virgin olive oil and butter in a nonstick pan (about 6 TBL oil and 2 TBL butter), being careful not to burn.  Bread the tomatoes by dipping first in flour (shake off excess), then in the egg, then press gently into the panko on both sides. 

Saute over low heat until golden on both sides.  You want the cheese inside to be warm but not too melty.  Remove from heat and let rest for a minute or two. 

Serve with a knife and fork, expect it to be messy; and enjoy!

Zucchini Frittercakes

The Chef came up with this recipe in order to use up some of this season's bounty of zucchini.  Delicious as a side dish, or, to satisfy the Sous Chef's vegetarian leanings, as a small plate main dish as well.  Because it's so light and moist, it doesn't require a sauce.

2 C. grated zucchini (1 medium-large zucchini)

1/3 C. finely diced shallots or red onion

1/3 C finely diced celery

1/3 C finely diced red pepper or minced red jalapeno (no membranes or seeds)

1 egg yolk plus 1 whole egg

1 C. Fresh breadcrumbs

1/3 C. finely grated Parmesan-Reggiano

2 tsp. Fines Herbes

Salt, pepper, garlic to taste

Mix thoroughly. 



Form into four 1” high patties (squeezing out excess juice if needed), and lightly dip both sides into Panko breading.  These are really delicate so handle gently! 

Sauté over a low to medium flame until golden brown in equal parts olive oil/butter mixture, CAREFULLY turning once (total cooking time 10-14 minutes).  

Delicious as is; but if you’re in the mood for a little decadence, serve with Remoulade or Lemon Beurre Blanc.