Food 2: Potatoes Rice & Grains

Showing posts with label Potatoes Rice & Grains. Show all posts

Monday, December 9, 2013

Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate)

Take care to make the potato slices equally thin so they cook evenly. A mandoline or other vegetable slicer makes the job easier, but you can also do it by hand with a sharp knife.

2 lb. yellow potatoes, such as Yukon Gold

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

1 cup firmly packed fresh breadcrumbs

1/2 cup freshly grated pecorino (preferably Tuscan) or Parmigiano-Reggiano

3 Tbs. finely chopped fresh flat-leaf parsley

2 medium cloves garlic, minced

6 Tbs. extra-virgin olive oil, plus more for the baking dish

2-1/2 tsp. kosher salt

Freshly ground black pepper

Tip:

To make fresh breadcrumbs, use a dense, day-old French or Italian country-style loaf. Cut the bread into 1-inch cubes and process in a food processor until fine.

Peel the potatoes and slice them as thinly as possible, between 1/16 and 1/8 inch thick (use a mandoline if you have one). Put the sliced potatoes in a large bowl of cold water to keep them from browning.

Cut the fennel in half lengthwise. Slice the halved fennel crosswise as thinly as possible, between 1/16 and 1/8 inch thick. You should have about 4 cups.

In a bowl, combine the breadcrumbs, cheese, parsley, and garlic. Mix well with your hands, making sure the garlic is evenly distributed.

Position a rack in the center of the oven and heat the oven to 400ºF.

Lightly oil the bottom and sides of a 9x13-inch baking dish.

Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake.) Season with 1/2 tsp. of the salt and a couple of grinds of the pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 Tbs. of the oil. Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 tsp. salt, 1/4 cup of the breadcrumb mixture, and 1 Tbs. of the oil. Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 tsp. salt and some more pepper. Top with the remaining breadcrumb mixture and the final 2 Tbs. oil.

Cover the dish tightly with aluminum foil and bake for 40 minutes (be sure the aluminum foil is sealed tightly all around the baking dish, or there won’t be enough steam to cook the potatoes). Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving. The tortiera is as good warm as it is hot.

Potato Salad with Peas and Pancetta

For the dressing

1/3 cup buttermilk

1/3 cup mayonnaise

1/4 cup extra-virgin olive oil

3 Tbs. fresh lemon juice

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

For the salad

¼ cup plain rice vinegar

Kosher salt

3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean

1/2 lb. pancetta, cooked and crumbled

1 cup fresh peas, blanched (or substitute thawed frozen peas)

1 cup sugar snap peas, cut into 1/2-inch pieces and blanched

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

1/4 cup chopped fresh mint

Make the dressing

Whisk all the dressing ingredients together in a small bowl

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the pancetta, peas, sugar snaps, basil, chives, and mint into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Southwestern-Style Potato Salad

For the dressing:

1/3 cup sour cream

1/3 cup mayonnaise

1/4 cup extra-virgin olive oil

3 Tbs. fresh lime juice

1 clove garlic, mashed to a paste

2 tsp. chopped fresh oregano

1-1/2 tsp. cumin seeds, lightly toasted and ground

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

For the salad:

1/4 cup plain rice vinegar

Kosher salt

3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean

1-1/4 cup fresh sweet corn kernels, blanched

1-1/4 cup diced red bell pepper

3/4 cup grated Cheddar

1/2 cup thinly sliced scallions

1/4 cup chopped cilantro

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

When the potatoes have completely cooled, gently fold the corn, bell peppers, Cheddar scallions, and cilantro into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Brown Rice Salad with Apples and Cheddar

This hearty grain and lentil salad travels well, making it great for a weekday lunch.

2-1/2 cups brown rice

Kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

1/3 cup cider vinegar

Freshly ground black pepper

1 cup diced apples (1/2-inch dice)

1 cup halved seedless grapes

1 cup sliced celery (1/4-inch-thick slices)

1 cup cooked brown lentils

1 cup diced Cheddar

3/4 cup chopped toasted almonds

1/4 cup chopped fresh flat-leaf parsley

Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Saffron Rice Pilaf with Red Pepper & Toasted Almonds

The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels.

2-1/2 cups low-salt chicken broth or water

Pinch saffron (about 20 threads)

1 Tbs. extra-virgin olive oil

1 medium onion, small diced (1-1/4 cups)

1 red bell pepper, cored, seeded, and small diced (about 1 cup)

1-1/2 cups long-grain white rice

1 tsp. kosher salt; more as needed

Pinch ground cayenne

1/4 cup roughly chopped fresh Italian parsley

1 large clove garlic, minced (1-1/2 tsp.)

1/4 cup slivered almonds, toasted

1 Tbs. roughly chopped fresh oregano

On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min.

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 min. Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 Tbs. of the parsley and the garlic.

Tip:

Fluff the pilaf by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the saffron broth, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 min. Remove from the heat, and let the pilaf sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining 2 Tbs. parsley, and the oregano. Taste for seasoning and adjust as needed.

Wild Rice with Pears, Sausage, and Candied Pecans

Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care not to overcook them or they'll break down and lose their bite.

1 cup wild rice

Kosher salt

1 Tbs. olive oil

6 oz. sweet Italian sausage (casings removed if using links), crumbled

1 small yellow onion, finely diced (about 1 cup)

2 Tbs. dry vermouth

1 Tbs. chopped fresh sage

1 tsp. chopped fresh thyme

2 small fresh bay leaves (optional)

2 small ripe pears (preferably Comice), peeled, cored, cut lengthwise into 1/2 inch-thick wedges, and then crosswise into 1/2 inch pieces

1/2 Tbs. unsalted butter

1/4 cup pecans

1 Tbs. packed dark brown sugar

Sea salt and freshly ground black pepper

Bring 4 cups of water to a boil in a 4-quart saucepan. Add the wild rice and a generous pinch of salt, reduce the heat to maintain a gentle simmer, and cook until tender, 30 to 45 minutes.

Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook, breaking up any big chunks with a spoon, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the sausage to a paper-towel-lined plate. Add the onion and 1/2 tsp. salt to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the vermouth and with a wooden spoon scrape up any browned bits from the pan; cook until the vermouth evaporates, 1 to 2 minutes. Add the sage, thyme, and bay leaves (if using), and continue cooking until the onion is very tender and the herbs are fragrant, 3 to 4 minutes. Return the sausage to the pan, add the pears, and cook just until warmed through, 1 to 2 minutes. Remove from the heat and set aside.

In an 8-inch nonstick skillet, melt the butter over medium heat. Add the pecans and cook, stirring often, until lightly toasted, 1 to 2 minutes. Add the brown sugar and stir until melted and beginning to caramelize, 1 to 2 minutes. Sprinkle with a pinch of sea salt, transfer to a plate, and let cool. Roughly chop the nuts.

When the wild rice is cooked, drain any excess water. Return the rice to the pan and cook over medium heat to dry out slightly, 1 to 2 minutes. Remove the bay leaves (if used) from the pear mixture. Add the pear mixture to the wild rice and toss to combine. Season to taste with sea salt and pepper. Transfer to a serving bowl, sprinkle with the chopped nuts, and serve.

Grilled Southwestern Potato Salad

This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.

2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers

4 red bell peppers, halved, cored, and seeded

3/4 cup extra-virgin olive oil

2 tsp. plus 2 Tbs. kosher salt; more as needed

1 tsp. freshly ground black pepper; more as needed

1-1/2 cups cooked fresh corn kernels (from 2 ears)

1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled

3/4 cup chopped fresh cilantro

1 tsp. chili powder

3 lb. red potatoes, cut into 1-1/2-inch pieces

3 Tbs. cider vinegar; more as needed

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.

Grill the vegetables, covered, until they have good grill marks, about 5 minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another 5 minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat on the gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and browned (it’s fine if they’re charred in places), about another 8 minutes. Move to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.

Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in the remaining 2 Tbs. of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 Tbs. oil, and the vinegar. Season with salt, pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to 2 hours at room temperature before serving.

Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

4 Tbs. extra-virgin olive oil

1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)

4 scallions, thinly sliced (white and green parts kept separate)

30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled

Pinch crushed red pepper flakes

Kosher salt

2 medium cloves garlic, finely chopped

Generous pinch ground cinnamon

1-3/4 cups Israeli couscous

1/3 cup pine nuts, lightly toasted

1/3 cup currants, soaked in warm water until tender and then drained

3 Tbs. chopped fresh flat-leaf parsley

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Potato Gratin with Gruyere, Bacon, and Leeks

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. Create your own potato gratin with the Recipe Maker.

2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds

2-1/2 cups heavy or light cream

Kosher salt

Freshly ground black pepper

4 oz. bacon

3 medium leeks, white and light-green parts only, thinly sliced

6 oz. grated Gruyère

2 to 3 tsp. chopped fresh thyme

1/4 tsp. freshly grated nutmeg

1/2 cup fresh breadcrumbs

1/4 cup finely grated Parmigiano-Reggiano

2 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 Tbs. of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, theyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

Creamy Polenta-Stuffed Heirloom Tomatoes

1 Tbs. butter

1 Tbs. diced shallot

1/2 tsp. minced garlic

3 cups lower-salt chicken broth

1/2 cup heavy cream

1 cup polenta (such as Bob's Red Mill brand)

1/2 Tbs. chopped fresh thyme

1/2 tsp. chopped fresh rosemary

1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano

Kosher salt and freshly ground black pepper

8 large Roma-style heirloom tomatoes

2 Tbs. chopped parsley

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.

1 cup brown basmati rice, soaked in cold water for 1 hour

1-1/2 cups quinoa, soaked in cold water for 1 hour

5 Tbs. grapeseed oil

Sea salt

4 cups water, boiling

2 Tbs. butter or unrefined coconut oil, at room temperature

1 large yellow onion, minced

1/2 cup barberries, soaked in warm water for 1/2 hour and drained

1 cup minced dried apricots

1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1 tsp. ground cardamom

1/2 cup pistachios, lightly toasted and coarsely chopped

1/2 cup slivered blanched almonds, lightly toasted

1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes

Pomegranate seeds, for garnish (optional)

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

Southwestern Rice Pilaf

This dish makes a delicious accompaniment to steak or chicken fajitas.

2 Tbs. extra-virgin olive oil

1 medium onion, medium diced (1-1/2 cups)

1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)

4 large cloves garlic, minced (2 Tbs.)

1-1/2 tsp. chili powder

1 tsp. ground cumin

1-1/2 cups long-grain white rice

1 tsp. kosher salt; more as needed

2-1/2 cups low-salt chicken broth

1 14-oz. can diced tomatoes, drained well

1 lime

1/2 cup coarsely chopped fresh cilantro

1 jalapeño, stemmed, seeded, and minced

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.

Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

Potato Salad with Chickpeas and Indian Spices

For the dressing

1/4 cup fresh lime juice

1 Tbs. grainy mustard

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 cup extra-virgin olive oil

2 large cloves garlic, mashed to a paste

2 tsp. finely grated fresh ginger

1-1/2 tsp. cumin seeds, lightly toasted and ground

1-1/2 tsp. coriander seeds, lightly toasted and ground

1 tsp. turbinado sugar

1/2 tsp. ground turmeric

For the salad

1/4 cup plain rice vinegar

Kosher salt

3-1/4 lb. baby potatoes, scrubbed clean

1 cup canned, rinsed chickpeas

3/4 cup fresh chopped cilantro

Make the dressing

Whisk the lime juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, ginger, cumin and coriander seeds, turbinado sugar and turmeric.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the chickpeas and cilantro into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Smoked Cheddar Polenta

Fresh corn adds texture to this classic ground-corn dish. Polenta leftovers make a great second-day meal—use them as a bed for sautéed vegetables.

1 large ear corn, shucked and snapped in half

1 cup whole milk

1 cup water

1/2 cup polenta (not quick cooking)

1 oz. extra sharp white cheddar, coarsely grated (1/4 cup)

1 oz. smoked cheddar, coarsely grated (1/4 cup)

1 Tbs. unsalted butter

Kosher salt and freshly ground black pepper

Chicken broth, as needed (optional)

Position an oven rack in the center of the oven, and preheat the oven to 350°F.

Using the coarse holes of a box grater, grate the corn directly into an oven-safe, 2- to 3-quart, heavy-duty saucepan. Add the milk and water and bring to a simmer over medium heat. Slowly sprinkle in the polenta, whisking constantly (do not add quickly and all at once or it will become lumpy), until the mixture just begins to thicken, about 2 minutes. Cover pan tightly with a double layer of foil or a tight fitting lid, place in the oven, and bake for 45 minutes.

Remove the pan from the oven and whisk in the cheeses and butter. Season to taste with salt and pepper. The polenta should have the consistency of soft mashed potatoes. If not, adjust with more milk or chicken broth. Keep warm until ready to serve.

Potato Salad with Olives, Scallions & Garden Herbs

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.

3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Kosher salt

1/4 cup best-quality white-wine vinegar

1 Tbs. Dijon mustard

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1/3 cup chopped Kalamata olives

1/3 cup very thinly sliced scallions, both white and green parts

1/3 cup finely chopped fresh flat-leaf parsley

3 Tbs. finely chopped fresh mint leaves

Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don't overcook, or the potatoes will fall apart).

Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they're still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.

Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.

Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.
Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

2 Tbs. granulated sugar

2 tsp. baking powder

3/4 tsp. table salt

1/2 tsp. baking soda

1 cup buttermilk

1/4 cup sour cream

2 large eggs, lightly beaten

1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.

In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.

In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.

Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.

When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.

Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.

Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Brown Rice with Walnuts and Golden Raisins

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.

2 Tbs. extra-virgin olive oil

1/2 small yellow onion, finely diced

1/2 cup brown rice

Kosher salt

2 Tbs. golden raisins

1/4 cup walnuts, toasted and finely chopped

2 Tbs. finely chopped fresh flat-leaf parsley

Freshly ground black pepper

Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the rice and stir to coat in the oil. Add 1-1/4 cups water and 1/2 tsp. salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.

Stir the raisins, walnuts, and parsley into the cooked rice and season to taste with salt and pepper.

Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

2-1/2
cups basmati rice

Kosher
salt

1/2 cup plus 1 Tbs.
extra-virgin olive oil, more as needed

1/3 cup rice vinegar

1 Tbs. Asian sesame oil

2 Tbs. finely grated fresh ginger

Freshly ground black pepper

1-1/4 cups diced mango (1/2-inch dice)

1-1/4 cups diced peeled cucumber (1/2-inch dice)

1/2 cup thinly sliced scallions

1/4 cup chopped fresh cilantro leaves and stems

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Triple-Sesame Jasmine Rice

This rice gets three hits of sesame flavor: from toasted sesame oil and black and white sesame seeds, which also add subtle texture. It makes a perfect accompaniment to any dish with an Asian spin, especially salmon or other seafood dishes.

1 cup jasmine rice

1 Tbs. Asian sesame oil

1 tsp. unsalted butter

Kosher salt

1 Tbs. black sesame seeds

1 tsp. toasted white sesame seeds

In a large sieve, rinse the rice under cold running water and drain. In a 2-quart saucepan, combine 1-1/2 cups of water with the rice, sesame oil, butter, and 3/4 tsp. salt. Bring to a boil over medium-high heat; stir once. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes. Add the black and white sesame seeds, fluff with a fork, and serve.

Crushed Potato and Watercress Cakes

Yukon Gold potatoes bring extra buttery flavor to these cakes, and their waxy texture (as opposed to a russet’s floury texture) helps hold the cakes together.

1-1/4 to 1-1/2 lb. medium Yukon Gold potatoes

Kosher salt

5 Tbs. extra-virgin olive oil; more for the baking sheet

1 large yellow onion, cut into 1/4-inch dice

2 medium cloves garlic, minced

1/2 lb. watercress, stemmed

1/2 cup mascarpone

Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

Scrub the potatoes and pat them dry. Put them on a baking sheet and lightly sprinkle with salt. Bake until tender when poked with a skewer, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle.

While the potatoes are cooling, heat 2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, then add the watercress. Season to taste with salt and pepper and cook, stirring, just until the watercress wilts, 1 to 2 minutes.

Put the potatoes in a large bowl and break them into small chunks with a spoon. Add the watercress mixture and the mascarpone, mix to combine, and season to taste with salt and pepper. Divide and shape the potato mixture into 16 equal patties, about 2 inches in diameter and ½ inch thick. (The cakes can be made to this point up to 4 hours ahead and refrigerated.)

Heat the oven to 200°F. Lightly oil a rimmed baking sheet. Heat the remaining 3 Tbs. olive oil in a 12-inch nonstick skillet over medium heat. Working in 2 batches, cook the potato cakes until golden on both sides, 3 to 4 minutes per side. Transfer each batch to the baking sheet, season lightly with salt, and keep warm in the oven for up to 30 minutes before serving.