Archive | Potato

Blackened Blue Potato Salad

Blackened Blue Potato Salad by 6072911 Ingredients 1 pound small purple potatoes Olive oil 1 pound flat iron steak 1 tablespoon blackening spice 2 cups Vidalia onions, sliced 4 teaspoons garlic, chopped Salt and pepper to taste 1 1/2 pounds spinach, stemmed and washed 1 cup (4 ounces) crumbled bleu cheese Bleu cheese dressing (optional) Instructions Simmer potatoes until tender, drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form. Coat steak with blackening spice. In large skillet, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan, heat 2 teaspoons oil. Add onions and garlic; season with salt and pepper. Sauté until soft, but not browned. Add spinach and sauté just until spinach starts to wilt. Mound spinach on 4 plates, dividing it equally. Carve steak into thin slices; arrange on top of spinach. Top with potatoes and sprinkle with bleu cheese. Serve with bleu cheese dressing on the side, if desired. Powered by Recipage Photo and recipe from Find the original at

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Leek & Turnip Soup

Leek & Turnip Soup Ingredients 4-5 turnips, cut in small chunks 3 small potatoes, cut in chunks 3 leeks, white parts only 1 clove garlic, minced 1/4 cup parsley, chopped 1/2 teaspoon thyme 1 tablespoon butter 1 1/2 teaspoon salt 6 cups water or stock 1/2 cup milk Instructions Saute the first 6 ingredients in the butter for 5 minutes. Add the water (or stock) and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Powered by Recipage

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions