A simple tomato and cauliflower curry recipe that’s perfect for a weeknight meal. This post is sponsored by Hunt’s canned tomato products. Jump to recipe. [Read more…]
potato, leek and fennel soup
A light, lemony potato, leek, and fennel soup recipe that’s perfect in any weather. Jump to recipe. [Read more…]
grilled tri-tip steaks with horseradish butter and smashed potatoes
A simple Valentine’s menu featuring grilled tri-tip steaks topped with a savory horseradish butter and served alongside smashed potatoes and butter lettuce. Jump to recipe. [Read more…]
potage parmentier (potato leek soup) with toasted pepitas and herbs
Antoine-Auguste Parmentier, for whom potage Parmentier and a host of other potato dishes are named, is the rare agronomist whose life makes for an interesting read (George Washington Carver is another and after that I’ve got nothing.) While we now think of the potato as central to European peasant cuisine, that wasn’t the case in Parmentier’s time, prior to the French Revolution. An import from South America where it was a staple for the Indians of the Andes, the potato hadn’t caught on as human food in Europe and was thought to only to be edible only for animals. [Read more…]
roasted potato, kale & tomato frittata + a klondike brands giveaway {sponsored post}
This post is sponsored by Klondike Brand Potatoes. Thank you for supporting the sponsors that make Brooklyn Supper possible!
Let’s get this out of the way for the vocabulary sticklers, this isn’t exactly what the Accademia della Crusca would define as a “frittata” because it’s an egg dish prepared over potatoes, which are not a frittata ingredient. Many of you are probably taking off your glasses and saying, “it sounds more like a tortilla de patatas to me,” but we included vegetables in the eggs which is not traditional in the Spanish dish. In the end, we went with “frittata” because in the US, “tortilla” usually refers to the thing on the outside of a taco, so it’s confusing to talk about the other kind. [Read more…]