Recipes:

Romesco Fingerling Potato Salad on Bed of Greens

Western Shepherd’s Pie

Cream of Potato and Poblano Soup

Potato and Beet Galette

Potato-Asiago Cheese Muffins with Herbs de Provence

 

Have you heard of “food bloggers?” They’re passionate cooks who publish websites with recipes, photos and personal stories. Bloggers love sharing their best, and with their readers’ needs in mind, they try to cook, photograph and post dishes well in advance of holidays. How to do it for a Valentine’s Day feast? Potluck with fellow bloggers! These popular Southern California bloggers had an early Valentine’s Day, thanks to a challenge from the Idaho® Potato Commission: melt a loved one’s heart by making a dish with America’s favorite vegetable, Idaho® potatoes. Here are the fab results to serve YOUR sweetheart this February, Potato Lover’s Month!

Romesco Fingerling Potato Salad on Bed of Greens 
By Nancy Buchanan
www.ACommunalTable.com

 

 

 

• 1/4 cup slivered, toasted almonds
• 1/4 cup chopped roasted red bell pepper
• 1 Roma tomato, seeded and diced
• 1/2 tsp. smoked paprika
• 1/8 tsp. cayenne pepper
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 4 tsp. sherry wine vinegar, divided
• 7 Tbsp. extra virgin olive oil, divided
• 1 ½  lb. Idaho® Fingerling Potatoes, sliced lengthwise
• 6 cups arugula, washed and dried
• Zest of 1 lemon (optional)

Preheat oven to 400 degrees F.

In a blender, combine the toasted almonds, roasted red bell pepper, tomato, smoked paprika, cayenne pepper, salt, white pepper, 3 tsp. sherry wine vinegar and 4 Tbsp. extra virgin olive oil. Blend until smooth. Set aside.

Spray a rimmed baking sheet with non-stick cooking spray. Place the sliced fingerling potatoes on the baking sheet and drizzle all with 2 Tbsp. extra virgin olive oil, tossing to coat. Roast in the oven for 15 minutes or until potatoes are golden brown and tender. Remove pan from the oven.
While potatoes are roasting, in a small bowl, mix remaining 1 tsp. of sherry wine vinegar with 1 Tbsp. extra virgin olive oil. Place the arugula in a large bowl and drizzle with the sherry wine vinegar and olive oil mixture, toss to coat. Season with salt and cracked pepper to taste, if desired.

Divide the arugula among 6 plates. Place fingerlings on top of the arugula and top each with 1-2 Tbsp. of red bell pepper sauce. Garnish with lemon zest, if desired.

Serves 6

Western Shepherd’s Pie
By Patti Londre
www.WorthTheWhisk.com

 

 

 

• 1/2 onion, chopped
• 1½ lbs. boneless, skinless chicken thighs
• 1 can (15.5 oz.) white cannellini beans, drained and rinsed
• 1 can (11 oz.) corn, drained
• 1½ cups medium heat green salsa, divided
• 1 can (4.5 oz.) chopped green chiles, medium heat
• 1 tsp. minced garlic
• 1½ tsp. ground cumin
• 1/3 cup chopped fresh cilantro
• 2 large Idaho® Russet potatoes
• 1/2 tsp. salt
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

Place chopped onion on the bottom of a 12-cup or larger Crockpot. Add chicken thighs, beans and corn. In a small bowl, mix together 1 cup salsa, chiles, garlic and cumin. Pour over top. Cover and cook on low for 8 to 10 hours.

Remove chicken pieces to a plate and using two forks, pull the meat into bite-sized pieces. Return meat to pot. Stir in cilantro.
Peel potatoes, quarter, place in a medium pan, add salt, cover with water and heat to boiling. Reduce heat and cook potatoes until fork-soft, about 10 minutes. Drain the potatoes and keep in pan.

At this point, move one oven rack to 6 inches from broiler, and the other to the bottom rung. Turn broiler to high. Place a 3-qt. casserole dish on the bottom rack to heat up while you prepare the potatoes.

To the drained potatoes in the pot, add sour cream and remaining 1/2 cup salsa. Using a measuring cup or soup ladle, scoop a  1/2 cup of liquid from the chili, add to potatoes and mash quickly with an electric beater. Continue to add chili liquid to the potatoes a little at a time until whipped creamy. Stir in shredded cheese.
Remove casserole dish from oven, scoop the chili into the hot dish, top with mashed potatoes and use a fork to spread the potatoes to seal to the edge, then place under the broiler for at least 5 minutes, watching carefully to not over-brown. Serve immediately.   

Serves 6 to 8

Cream of Potato and Poblano Soup
By Ericka Sanchez
www.NibblesAndFeasts.com

 

 

 

• 2 medium Idaho® Yukon Gold Potatoes, peeled and roughly chopped
• 4 large Poblano chiles
• 1 Tbsp. unsalted butter
• 1Tbsp. vegetable oil
• 1 medium yellow onion, roughly chopped
• 2 garlic cloves, finely diced
• 1/2 cup water
• 1/3 cup chopped fresh flat-leaf parsley
• 2 cups chicken stock
• 1/3 cup cooked corn kernels
• 1/3 cup heavy cream
• 1 cup ranchero cheese, cubed
• Salt to taste

Roast Poblano chiles over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper charred skin under running water*. Cut chiles open, remove, stem, seeds and veins. Chop in strips and reserve. Save a few for garnish.

In a large heavy saucepan, heat the butter and oil over medium heat. Stirring frequently, cook onion and garlic until softened. Add potatoes, water, chicken stock, corn and parsley. Bring to boil, then reduce heat to simmer. Cook until potatoes are very tender, about 15 minutes.

When potatoes have softened, transfer to a blender or food processor. Add chile strips, cream and salt. Puree until smooth. Return soup to the saucepan and reheat to serving temperature, stirring. Serve garnished with Poblano chile strips and cubed cheese.
Serves 6 to 8

*Note: you may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!

Potato and Beet Galette
By Erika Penzer Kerekes
www.InErikasKitchen.com

 

 

 

• 2 large Idaho® Russet baking potatoes
•  large or 2 small red beets
• 4 Tbsp. olive oil, divided
• 1 Tbsp. chopped fresh rosemary
• 1/2 tsp. salt
• Freshly ground black pepper
• 6 Tbsp. freshly grated parmesan or Romano cheese, divided

Preheat oven to 400 degrees F.

Wash and peel the potatoes. Using a mandoline slicer or knife, cut into rounds about 1/8-inch thick. Set slices aside.
Wash and peel the beet. Slice the same way as the potatoes, put into a second bowl. (Keep the potatoes and beets separate to keep the beets’ color from staining the potato slices for a prettier finished product.)

Heat a large, heavy oven-proof skillet on medium high. When skillet is hot, add 2 Tbsp. olive oil and use a pastry brush to coat the sides.

Begin to build the galette in the hot skillet by layering potato slices in overlapping circles until the bottom of the pan is covered. When the first layer is done, sprinkle with a little chopped rosemary, salt and pepper, and 2 Tbsp. grated cheese. Continue with the second layer, this time overlapping alternating slices of potato and beet. Save big, uniform slices for the third and final layer. (Getting the pan hot before putting in the vegetables helps crisp the bottom.) Sprinkle with more rosemary, salt, pepper, and another 2 Tbsp. grated cheese. Continue layering the potatoes and beets until all are used. Add remaining rosemary and grated cheese. Drizzle the top of the galette with remaining 2 Tbsp. olive oil.

Cover pan with aluminum foil, pressing it tightly onto the vegetables, turn the heat to medium, and cook on the stovetop about 10 minutes. You should hear the bottom of the galette sizzling; if not, turn up heat slightly.

Remove foil and place skillet in the hot oven. Bake uncovered about 40-55 minutes, until top is browned, edges are crisp, and vegetables are cooked through (test by inserting the tip of a small knife straight down – you should feel no resistance).

When thoroughly cooked, remove from oven and let sit 5 minutes. Using a heat-proof spatula, loosen it from the pan. Slide the galette onto a cutting board and slice into wedges. Serve immediately.     Serves 6 to 8

Idaho Potato-Asiago Cheese Muffins with Herbs de Provence
By Valentina Kenney Wein
www.CookingOnTheWeekends.com

 

 

 

 

• 1/2 cup unsalted butter, melted, divided
• 1 ½ tsp. dried Herbs de Provence, divided
• 2/3 cup grated Asiago cheese, divided
• 1/3 cup grated Idaho® Yukon Gold potato, skin on
• 3/4 cup peeled, cooked, and mashed Idaho® Yukon Gold potatoes
• 1/2 cup buttermilk
• 1arge egg, lightly beaten
• 1/2 tsp. sea salt
• 2 Tbsp. granulated sugar
• 1 cup all-purpose flour
• 1 ¼  tsp. baking soda

Preheat the oven to 375 degrees F, and line a muffin pan with paper cups. Form the cups into heart shapes by placing a marble or small crumbled piece of foil between the outside of the paper cup and the inside of each circle. Set aside.

In a small bowl, combine 3 Tbsp. of the butter with 1/2 tsp. of the herbs, 1/4 cup cheese, and the grated potato. Set aside.

In a medium-sized mixing bowl, combine the mashed potatoes with buttermilk, egg, salt and sugar. Add the flour and baking soda, and mix just until combined. Fold in remaining butter, herbs and cheese.

Fill each paper cup 3/4 full of batter. Divide the topping evenly amongst the muffins, about a tsp. on top of each one.
Bake until golden brown, about 25 minutes.

Makes 1 dozen muffins

Meet the Bloggers...
A nutrition and culinary professional, recipe developer, food stylist and photographer, Nancy Buchanan has had her work featured in Southern California as well as in national publications and on her blog A Communal Table.

Ericka Sanchez is a marketing and social media professional in Hispanic outreach. Her blog Nibbles & Feasts documents her passion for keeping her husband and son well fed. Originally from Torreon, Coahuila, Mexico, Ericka spends her time cooking, eating and exploring the latest food trends in LA.

Public relations pro, Patti Londre is a home economist, road warrior and the writer of food and travel site, Worth the Whisk. She’s a co-founder of Food Bloggers LA (FBLA) and produces the popular Camp Blogaway Bootcamp for Food Bloggers.

Working mom Erika Penzer Kerekes pens In Erika’s Kitchen from the heart of a very busy household. She’s a co-founder of Food Bloggers LA (FBLA) and blogs about cooking with kids, family-friendly meals, and how not to panic when a dozen people show up unexpectedly for dinner.

Certified chef and food writer, Valentina Kenney Wein spends her weekends in her “kitchen retreat,” creating delicious, hearty, comforting food to nourish her family and share with her readers. Her blog is named, appropriately enough: Cooking on the Weekends.

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