Yukon Gold Potatoes
Sweet Garlic Pickles
Haba Haba "Dime" Sauce
Chorizo / Lentil burgers
Root Cellar Foods - Belgrade
Kimm's Organic Potatoes - Manhattan
Plate & Pantry - Bozeman
Arthur Wayne Hot Sauce - Missoula
Camino Spice - Livingston
Amaltheia Organic Pork - Belgrade / MMFEC - Ronan
Oven-Fried Patatas Bravas
This is one version of the Spanish tapas dish featuring golden and crispy potatoes with a spiced aioli-type sauce. Serves ~4 as a tapas or side dish.
2 lbs gold potatoes, peeled and cut into 1 to 1 1/2-inch chunks
1/2 C + 1 Tbs extra-virgin olive oil
1/2 a small onion, finely diced
2 cloves garlic, finely chopped
1 Tbs smoked paprika
3/4 C prepared mayonnaise - homemade or store-bought
1 large plum tomato, halved, seeded and roasted until soft (or sub 1 Tbs tomato paste)
Few dashes of hot sauce, to taste
Splash of sherry vinegar (sub red or white wine vinegar in a pinch)
Preheat oven to 450 F. Put the potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add 1/2 C olive oil and toss to coat well. Transfer potatoes and oil to one or two large cast iron skillets or roasting pans so they are in a single layer without being crowded. Roast ~15-20 minutes, until potatoes are browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 F and continue roasting until potatoes are well browned and crisp, about another 15-20 min.
Meanwhile, heat 1 Tbs oil in a small sauté pan over medium heat. Add the minced onion and garlic and cook until soft, ~5 minutes. Add the paprika and tomato paste (if using) and cook for ~30 seconds. Let cool slightly, then put the onion mixture, mayonnaise, roasted tomato (if not using paste), hot sauce, and vinegar in a food processor or blender and process until smooth. Season with salt and pepper, then taste and adjust seasoning, hot sauce, or vinegar as needed. Transfer to a covered bowl or dish and refrigerate while potatoes finish roasting. Either dip potatoes in the bravas sauce, or drizzle sauce over top of the hot, crispy potatoes.
Chorizo, Potato, and Kale Soup
Adapted from Cook's Illustrated. Serves 4-6. This would be the Portuguese soup Caldo Verde if we were using the Portuguese/Spanish style of chorizo, which is a cured pork sausage. With the Mexican-style raw pork chorizo that we have, it's inevitably something else, but no less delicious.
up to 1/4 C extra-virgin olive oil
12 oz chorizo
1 onion, chopped fine
4 garlic cloves, minced
Salt and pepper
1/4 tsp red pepper flakes, more or less to taste
2 lbs Yukon Gold potatoes, cut into 3/4-inch pieces
4 C chicken broth
4 C water
1 package Chopped Kale
2 tsp white wine vinegar
Heat a Dutch oven or other heavy-bottomed pot over medium-high heat. Add chorizo and cook, stirring occasionally, until cooked through and just starting to brown. Using a slotted spoon, transfer the chorizo to a bowl lined with paper towels and set aside. [Note: For a richer flavor I recommend using the fat left in the pot from the sausage to cook the onions, garlic, etc in the next step but if you'd prefer to remove some of the spice or fat, discard the pork fat and use 1 Tbs extra virgin olive oil instead. Additionally, only add red pepper flakes if you want more heat than the sausage provides.]
Reduce heat to medium and add onion, garlic, 1 1/4 tsp salt, red pepper flakes (if using) and black pepper to taste. Cook, stirring frequently, for 2-3 minutes. Add potatoes, broth, and water; increase heat to high to bring to boil. Reduce heat to medium-low and let simmer, uncovered, until potatoes are just tender, 8-10 minutes.
Transfer 3/4 cup solids and 3/4 liquid to a blender or immersion blender jar and allow to cool. Meanwhile, add the chopped kale and cooked chorizo to the soup pot and continue to simmer until greens are tender, 5-6 minutes longer.
Add 3 Tbs oil to the cooling broth and potatoes in the blender and blend until very smooth and homogeneous, ~1 minute. The emulsion of broth, potato, and oil will thicken the soup and give it a silkier texture. (If you want to skip this step, you can simply mash some of the potatoes in the soup pot.) Turn off the heat and stir into the soup the blended mixture and the vinegar. Taste and season as needed. Serve with slices of rustic bread for a more filling meal.
Simple Potato & Kale Soup
Plus just some of the variations and additions you can make. Serves 2-4.
Extra virgin olive oil, or your cooking fat of choice
1-2 C mirepoix - optional but highly recommended! (mirepoix is a combination of diced carrot, celery, and onion in roughly equal amounts ...even 1 or 2 of the 3 will work to build some flavor)
1-2 garlic cloves, minced
~1 lb Yukon Gold potatoes (or sub any kind of potato), rinsed and cut into 1-inch pieces
4 C vegetable broth
1 package Chopped Kale
2 tsp lemon juice, cider vinegar, sherry vinegar or white wine vinegar
Salt and pepper
Additions/Variations: Red pepper flakes or smoked paprika, dried thyme or marjoram, cooked white beans, eggs, grated Parmesan cheese, extra-virgin olive oil, etc.
Heat your soup pot over medium heat. Add ~1 Tbs oil, then add the mirepoix, if using, and a good pinch of salt. Stir occasionally, cooking until onions start to look translucent and tender. Add minced garlic and stir briefly. Add potatoes and broth and bring everything to a boil over high heat. Turn heat down to maintain a simmer, stirring occasionally until potatoes are just getting tender, 8-10 minutes. Add chopped kale and cook another 5 minutes or so. Season with salt, pepper, and lemon juice/vinegar to your liking and serve.
Notes, Additions, etc: The mirepoix is not essential, but starting soup with a base of sautéed aromatic vegetables gives it more depth of flavor (not to mention more veggies). I keep 2-cup portions of mirepoix in my freezer for this purpose, and it makes getting soup started that much faster. If omitting the sautéed vegetables, begin by putting broth, potatoes, garlic and a big pinch of salt in the pot together to bring to a boil.
Poached eggs can be a nice way to add some richness to your soup. Crack an egg or two into the simmering pot after the kale has wilted. Let poach ~3 minutes, or until whites are set, then scoop out eggs with the soup and divide up 1 per bowl, or however you like.
White beans are another way to add more body and protein to your soup. They can be added towards the end, with the kale. For a thicker broth, you can puree some of the beans and potatoes with a little broth, then mix it back into the soup.
Season the soup to your tastes. Some people like more robust flavors, others like subtle, clean flavors. Herbs, spices, acidity, and salt all play a different role in flavoring, and can be adjusted or added as needed. Add any dried herbs or spices when you add the garlic, to cook briefly just before adding the broth. Fresh herbs and any acids should be added just before serving.
Additional Recipes & Suggestions
Chorizo and Potato Tacos - one of my favorite chorizo meals! This delivery also has our pan-fried potato recipes, which is another way you could make patatas bravas - the potatoes won't be as crispy, but I bet it will still taste great.
Chorizo and Sweet Potato Soup could be worth trying as well
Kale salad with sesame peanut dressing - here's another (somewhat spicy) favorite, if the warmer temps have you craving fresh, crunchy salads again.
The Sweet Garlic Pickles are lovely all on their own, IMO, but they could also be put to good use in a remoulade along with the hot sauce - another great dip option if the bravas sauce doesn't appeal to you (or good for parsnip fries, root veggie chips, fritters, or whatever needs a dip.)
This buffalo cauliflower recipe would put that hot sauce to good use as well, with a little less guilt than chicken wings.