27
Fall 2012
Escarpment Magazine
First cultivated
high in the South American Andes, the potato
remains the most important vegetable in the world. Heirloom varieties
with unique colour, flavour and texture combinations, include All-Blue
(
deep blue skin and lavender flesh), All-Red (brilliant red skin and
pink flesh), German Fingerling (golden skin with a rich, yellow flesh)
and Menominee a white-fleshed variety.
Crushed Heirloom Potatoes
2
pounds unpeeled whole heirloom potatoes
3
ounces crumbled Gorgonzola cheese or blue cheese
1/2
cup pecans, toasted, chopped
1/4
cup extra-virgin olive oil
2
cups (packed) baby arugula
Place potatoes in large pot. Pour enough cold water over to cover;
salt generously. Bring to boil. Reduce heat and simmer until potatoes
are just tender, 20 to 40 minutes (depending on variety). Drain. Re-
turn potatoes to pot. Using a large wooden spoon, coarsely crush
potatoes in pot. Add cheese, nuts, and oil. Stir in arugula and toss to
blend. Season to taste with salt and pepper. Transfer to bowl and
serve.
Baked Kale Chips
1
bunch kale
1
tablespoon olive oil
1
teaspoon seasoned salt
Preheat an oven to 350° F (175°C). Line a non-insulated cookie
sheet with parchment paper. Using a knife or kitchen shears carefully
remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner. Drizzle kale with
olive oil and sprinkle with sea salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
|E|