This dish originated in Stockholm, Sweden and is named for the restaurant Hasselbacken where it was first served.
4 potatoes about 6 to 8 ounces each I like russets for this recipe but you can use other potatoes as well
3 tablespoons butter, melted
1/8 cup fresh finely grated parmesan cheese or romano cheese
¼ cup dry bread crumbs (you can used seasoned or plain)
½ teaspoon paprika
1 teaspoon minced fresh parsley
salt and pepper to taste
Sunflower oil or vegetable oil of your choice
Other tools that are helpful but not necessary: wooden chopsticks or spoons
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish with the sunflower oil. Rinse and scrub the potatoes thoroughly before using.
Cut a narrow 1/4-inch slice from the bottom of each potato – discard the slice. This will help keep the potato from rolling around. Place two long handled wooden chopsticks on each side of the potato lengthwise. You can also use a spoon. Using a sharp knife slice each potato crosswise, making 1/4-inch thick slices cutting down vertically until you hit the chopsticks or spoon. The slices should stay connected at the bottom, and the chopsticks/spoon helps keep the depth even As you finish cutting each potato, drop them into cold water to prevent discoloring. GENTLY flex the potato fans open while rinsing under cold running water. This helps to remove excess starch that may keep potatoes from fanning out. Place the grated cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended. Place potatoes in the oiled baking dish. Brush the potatoes with 2 tablespoons melted butter being sure to get butter down into the cracks of each one. Season each potato with salt and pepper to taste. Pat the prepared cheese/bread crumb mixture on top of each potato getting some down in between the cracks. Cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft. Garnish with the fresh parsley if you like! I personally do like!!
NOTES: Most recipes tell you to peel the potatoes I don’t I like the crispy skin on them!
1 medium onion, chopped
3 cloves garlic, chopped
4 cups vegetable broth
1 Tablespoon Olive oil
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup diced celery
1 medium potato, diced into 1/2-inch cubes
2 cups kale, rinsed, stems removed and chopped very fine
1 ½ tsp dried thyme
1 ½ tsp dried sage
salt and pepper to taste
Keeping vegetables separate – Chop garlic and onions. Dice carrots, celery and potatoes. In a medium sized pot add onions “sweat” over medium to high heat to bring out natural juices. Add diced carrots and celery cooking just enough to bring out natural juices. The veggies will become translucent in color. Add olive oil and garlic. Keep stirring. Sounds like a lot of work but it really isn’t I promise! Sauté about five minutes. Keep stirring! Add broth bring to a high boil then turn heat down and simmer about 5 minutes. Add potatoes and cook until potatoes are tender, about 15 more minutes. Add kale and spices cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth. Season to taste with salt and pepper.
5 Tablespoons Butter
1 Large yellow onion – peel and chop roughly
3 large potatoes – peel if you want a pristine soup and chop roughly
8 cups chicken or vegetable broth
2 to 3 cups of kale – stems removed and chopped
2 cups of milk
salt and pepper to taste
Heat butter in a large pot over medium high heat. Add the chopped onions and potatoes. Saute until golden brown about 5 to 8 minutes. Sprinkle with salt and pepper. Add 6 cups of broth and all the kale. Simmer for 5 to 10 minutes until the kale is soft and a darker green color. Transfer to a blender or use a stick immersion blender. Puree until the soup is smooth. Transfer the puree back to pot stir in the milk and as much broth as you need to get the desired consistency for your taste. Season to taste with salt and pepper. Serve with sandwiches, hearty slices of bread
This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. The more kale you add, the more bright green your soup will be!
For a dairy free version – use russet potatoes – these are those famous idaho bakers they will thicken the soup and no need to add milk!!
Posted in Soup
Tagged greens, kale, potatoes
If you think “Indian spice” means hot and spicy in this recipe you would be wrong. I don’t know if it’s because I used fresh tumeric but there was a vibrant fresh flavor to this salad that I found very refreshing.
1 ½ pounds potatoes
3 Tablespoons extra-virgin olive oil
1 Tablespoon ground turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1 large bunch of leafy greens like swiss chard, kale, spinach, collards
2 Tablespoons Greek yogurt
2 Tablespoons lemon juice you can use more if desired
Salt and Pepper
Preheat oven to 400 Degrees. Cover a baking sheet with foil. Dice the potatoes place on foil covered pan. Toss the potatoes with 1 tablespoon of olive oil, the turmeric, cumin, garlic powder, salt and pepper. Be careful the turmeric stains!!!! Place in oven and roast for about 30 to 40 minutes until browned all over and tender. After about 15 minutes of roasting move the potatoes around so all sides get roasted evenly. While potatoes are roasting whisk together the yogurt, 2 tablespoons of olive oil, lemon juice, salt and pepper in a small bowl. Take the chard and shred it or slice it into thin ribbons. To “ribbon” it roll the leaves like a cigar and slice across the roll. Don’t use the stems in this recipe. Set them aside and sauté in some olive oil and garlic for a separate side dish. Toss the shredded chard with the roasted potatoes then toss with the yogurt dressing.
Serve garnished with fresh parsley or basil, if desired. (or chunks of good bacon!)
You can sub other leafy greens for the chard in this recipe also
NOTES: I made this for CSA distribution tonight – the kitchen had run out of yogurt and ground tumeric so I subbed sour cream for the yogurt and fresh tumeric for the ground as it’s what I had laying around. Everyone loved it!!!! The fresh tumeric gave it a nice bright fresh flavor oh and I also had to chop some onions into it just because that’s how I fly in the kitchen!!! Enjoy!!!
Cider Vinegar Braised Greens
4 to 6 servings
1 large bunch collard greens
1 large bunch mustard greens
1 large bunch turnip greens
1 cup canola oil
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon red chile flakes
Freshly ground black pepper
1 cup cider vinegar
2 tablespoons unsalted butter, cold
1. Fill the sink with clean water. Remove the stems from all of the
greens and wash both the leaves and the stems three times,
refreshing the water each time. Drain thoroughly and use a kitchen
towelt to help remove the excess water from the greens.
2. Prepare the stems by slicing them once lengthwise, then finely
chopping the cut stems crosswise; set aside. In a large saucepan set
over medium heat, warm the canola oil. Add the onions and garlic;
using a wooden spoon, stir constantly until translucent, about 5 to
7 minutes. Add the chile flakes and stir until fragrant, about 30
3. Stir in the chopped stems and cook until slightly tender, about 6
minutes. Season with sea salt and pepper then add the leaves of
the greens in three batches, letting each batch wilt slightly to make
room for next batch. Once all of the greens are in the pot, season
lightly with sea salt and cracked pepper.
4. Add the cider vinegar and cover the saucepan. Reduce the heat to
low and simmer, stirring occasionally, until the greens are tender
and broken down, about 30 to 40 minutes.
5. Remove the pot from the heat and set aside to cool. Remove the
cooled greens from the pot and chop finely. Return the greens to
the braising liquid (they can be covered and refrigerated for up to
two days). When you’re ready to serve the greens, bring them and
their liquid to a simmer. Add the butter and stir until melted.
Season with salt and pepper and serve