Tag: potatoes

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Gnocchi, Meatballs, and Pesto

Try this homemade pasta made from all local ingredients! Use potatoes, farm-fresh eggs, and your choice of flour to create delicious fluffy pillows. Toss these pillows in rich herbaceous pesto made with WY-grown pumpkin or sunflower seeds and pair them with an unctuous meatball for a complete indulgent meal.

Potato Gnocchi

Chef Leah Burback
Fluffy pasta pillows made with baked mashed potatoes!
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Servings 4 people

Equipment

  • kitchen scale
  • spider strainer or colander

Ingredients
  

  • 500 g Potato
  • 50 g unsalted butter
  • 10 g salt
  • 4 each egg yolks
  • 125 g flour try WHG White Sonora or GF Harvest Oat Flour for GF

Instructions
 

  • Bake potatoes, skin-on, oiled salt and peppered, pricked with a fork at 350F for 45 min -1 hr. remove from oven once inserted knife, removes cleanly. Cover in foil and let cool just enough to handle. Peel potatoes and add to stand mixer immediately, still warm is important.
  • Add butter and salt to warm peeled potatoes and mash together with stand mixer or preferred mashing method, this should to too hot to do by hand.
  • Once well blended and without chunks, add in egg yolks and mix until together without stripes. (If you wish to premake and save, wrap this mixture and store in an airtight wrap or vaccuum bag in the fridge or freezer until ready to make.)
  • When mixture is cool to the touch, add in flour and knead until it forms a soft bouncy cohesive dough.
  • Wrap in plastic and rest in the fridge for at least one hour.
  • Remove from fridge and flour the dough, well. Split into four sections and roll out each section into ¾" cylinders. Cut into ½" pieces and flour well.
  • Cook in salted boiling water in handful sized batches, stirring frequently until the pasta floats to the surface. Strain out and toss in melted butter/oil, or sauce and serve immediately.
  • Save extra portions tossed in oil and chilled. Saute your favorite veggies and greens in garlic butter, add gnocchi until lightly browned to reheat. try tossing in Squash Sauce, Zero Waste Greens Pesto, or a Fall Vegetable Ragout.
Keyword appetizer, pasta, peasant dish, penny saving, potato, thrifty
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Pork Meatballs

Chef Leah Burback
Simple Italian-style meatballs that pair with your favorite sauce as an appetizer or main dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Main Course
Cuisine American, Italian
Servings 6 people

Equipment

  • portion scoop
  • oven, grill, or smoker

Ingredients
  

  • 3 lb Ground Pork also try pork sausage and adjust seasoning accordingly
  • ½ each Onion, small diced
  • 4 each Garlic Cloves, smashed & rough chopped
  • 2 each whole eggs
  • ½ cup rolled oats
  • 2 Tbsp Ground Fennel
  • 2 Tbsp Italian Seasoning
  • 1 Tbsp red pepper flakes adjust to your spice preference
  • 2 Tbsp salt consider adding a smoked salt if baking.
  • 1 Tbsp crackd black pepper

Instructions
 

  • Mix together all ingredients by hand just until blended well. Do not use a mixer or food processor as this will change the fat and protein structure of the meat.
  • Cover and chill for 15 minutes.
  • Portion into 2 oz sized spheres and place on a lightly greased tray.
  • Sear on the grill or in a saute pan if desired. Bake or smoke at 350 for 20 minutes until just done all the way through. Take care not to overcook as the meatball will dry out.
  • Serve with your favorite sauce and Italian-style starch as an entree.
Keyword 30 minute recipe, appetizer, eggs, Sausage
Pesto

Zero Waste Greens Pesto

Chef Leah Hays
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer, condiment, garnish, sauce
Cuisine American, Italian
Servings 1 quart

Equipment

  • blender or mortar and pestle

Ingredients
  

  • 2 gallon bags of cleaned destemmed Carrot Tops Kale, Broccoli Greens (Any combination)
  • 4 cups Arugula
  • 2 cups Basil leaves
  • 1 cup Parsley leaves
  • ¾ cup Sunflower butter or 1/3 cup pumpkin seeds
  • 2-3 T Garlic cloves smashed
  • 2 T Lemon juice or apple cider vinegar
  • 2 T Honey or agave
  • 2 cups Olive oil
  • to taste Salt and black pepper
  • ½ cup Parmesan Cheese Optional:

Instructions
 

  • Tougher greens (carrot tops, kale, broccoli…) need to be placed in a strainer and boiled in salted water for 3-5 minutes and chilled in an ice water bath immediately. Remove once cool directly into a blender or food processor.
  • Add all other ingredients except Olive oil (and cheese if adding). For pesto with a chunky texture, pulse mixture while gradually adding oil ¼ cup at a time until combined. For a smooth texture add ½ cup of oil and turn on blender or immersion blender and drizzle remaining oil slowly to emulsify.
  • If adding, fold in shredded cheese and pulse to desired consistency. Add 1 T salt and pepper and allow to meld for 5 minutes.
  • Taste check and add salt and pepper as needed. Also check the balance of sweetness, acidity, and mouthfeel of the oil with the texture.
  • Store up to 3 weeks in refrigerator or water bath can and seal for 10 minutes for shelf stable storage up to 1 year(without dairy products or nut oils)

Notes

Swirl with mascarpone cheese and serve with toasted baguette as an appetizer.
Toss with fresh cooked pasta and add a small amount of pasta cooking water.
Use as a pizza sauce with fresh cherry tomatoes and a fresh mozzarella.
Toss salad greens for a lovely salad.
Marinade chicken or steak before grilling.
Keyword 30 minute recipe, aromatic, dips for chips, fresh herbs, garlic, greens, pasta sauce, penny saving, salad greens, zero waste
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Your St. Patrick’s Menu

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Try some Celtic-American favorites for this cheery March holiday! Learn about a bit of the history that brings this food meaning.

We have included some of our favorite recipes for a braised dish of Coddle, Irish Brown Bread, and Cottage Pie with Colcannon. Coddle in the Dublin style is a sausage, bacon, root vegetable, and cabbage slow braise that can be made ahead of time to enjoy after a hard day’s work. Brown bread is a lightly sweet molasses quick bread to help absorb all the rich broth or sauce from any good comfort food. Cottage Pie or Shepherd’s Pie is the most well-known Celtic style recipe that has been used and adapted by farmers, ranchers, shepherds of all kinds. The name of the pie is traditionally based on the meat protein used and who tends to these animals during the harsh March weather.

May you share these recipes with those you care about and send them out into the world with blessings of a warm hearth, a satisfied stomach, and nutrients to fuel their springtime travels.

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Dublin Coddle

Chef Leah Burback
Slow cooked irish braise with potatoes, cabbage, bacon/sausage, and onions. A nice one pot recipe to warm you and your family on the coldest early spring nights.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Assembly 5 minutes
Total Time 2 hours 5 minutes
Course Main Course, Soup, Stew
Cuisine American, Celtic, Irish, Peasant
Servings 6 people

Equipment

  • dutch oven or oven safe soup pot with lid

Ingredients
  

  • 10 strips Applewood smoked bacon cut into 1-inch pieces thick-cut about ½-¾ lb.
  • 1 ¾ pound about 5 quality pork sausages
  • 4 each small yellow onions sliced
  • 1 cup cabbage cut into 2" squares
  • 1 cup carrots large dice
  • 3 lb. russet potatoes roughly peeled and diced into large bite-size pieces
  • 2 Tbsp fresh parsley minced
  • to taste kosher salt and black pepper
  • 2 cups chicken stock low-sodium

Instructions
 

  • Preheat oven to 300 degrees.
  • Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
  • Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
  • Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes, cabbage, carrots, and then a few pinches of both salt and pepper and the remaining minced parsley.
  • Pour stock over top, cover and place back onto burner. Bring liquid up to a boil before covering and transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender. Adjust seasoning to taste.
  • Remove and ladle into bowls with a little of the broth and serve immediately with sourdough or brown bread.
Keyword bacon, braising, cabbage, Dublin, potato, Sausage, Slow Cooked, Stew
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Irish Brown Bread

Chef Leah Burback
Try a traditional recipe with Wyoming grains from Wyoming Heritage Grains and GF Harvest.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Bread, Side Dish
Cuisine American, Celtic, Irish, Peasant
Servings 1 loaf

Ingredients
  

  • 2 cups Red Spring Flour Wyoming Heritage Grains
  • 2 cups Gazelle Rye Flour Wyoming Heritage Grains
  • 1 ½ tsp salt
  • ½ cup Rolled Oats GF Harvest
  • 1 tsp baking soda
  • 1 ¾ cups buttermilk
  • 2 Tbsp molasses

Instructions
 

  • Preheat oven to 450°F.
  • In a large bowl combine the dry ingredients: both flours, oats, salt and baking soda. Mix thoroughly all the dry ingredients.
  • Whisk buttermilk and molasses. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture.
  • Using a fork or spatula, stir gradually until combined.
  • With floured hands, knead into a ball.
  • Shape the dough into a circle and place on a lined baking sheet. Press flat to about 2 inches thick. It will form a round loaf about 8 inches in diameter.
  • With a sharp knife cut a deep cross on top of the ball.
  • Bake in the preheated oven for 15 minutes at 450°F. Reduce the heat to 400°F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped.
Keyword ancient grains, baked, bread, oats, quick bread
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Cottage Pie with Colcannon

Chef Leah Burback
A combination of two traditional irish recipes. Try ground lamb for the shepherd's pie variation!
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Prep Time 15 minutes
Cook Time 45 minutes
Assembly & Layering 10 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine American, Celtic, Irish, Peasant
Servings 1 9×13 casserole dish

Ingredients
  

Cottage Pie Meat Filling

  • 1½ pounds ground beef, lean ground lamb (shepherd's) or venison (hunter's)
  • ¼ cup diced onions
  • 2 each small diced carrots
  • ½ cup beets cleaned, trimmed and diced try a combination for increased flavor gold, red, chiogga
  • 1 cup diced celery
  • 1 Tbsp minced garlic
  • ½ cup dry red wine
  • 1 Tbsp tomato paste
  • 2 cups beef broth
  • 2 Tbsp worcestershire sauce
  • 2 sprigs fresh thyme also add rosemary to increase herbaceous flavor
  • 2 each bay leaves
  • prepared colcannon recipe follows

Colcannon

  • 4 each potatoes 2 to 2 ½ pounds, peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted irish butter with more butter for serving
  • 3 cups chopped kale, lightly packed cabbage, chard, or other leafy brassica greens
  • 3 each green onions including the green onion greens, minced (about ½ cup)
  • 1 cup milk or cream
  • 2 each eggs

Instructions
 

  • Preheat oven to 350 degrees F.

Meat Filling Directions

  • In a large skillet, brown the ground beef until no longer pink; then add the onions, carrots, beets, celery and garlic.
  • Allow the vegetables to soften for 2-3 minutes; deglaze the pan with the red wine to get all that lovely caramelization, let the alcohol cook off then add the tomato paste and stir in well.
  • Add the remaining meat filling ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes. Prepare colcannon while simmering.

Colcannon Directions

  • Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
  • Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
  • Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.
  • Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
  • Add the green onions and cook 1 minute more.
  • Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
  • Use a fork or potato masher and mash the potatoes, mixing them up with the greens. For a smoother texture use a paddle attachment on a stand mixer, this will increase the fluffiness as well.
  • Add salt to taste, allow to cool slightly and whip in a slightly beaten eggs if using for cottage pie topping.

Assembly and Baking Directions

  • Remove the thyme and bay leaves from the meat filling and place in an oven safe casserole dish, 9×13 or similar size;
  • Then top with prepared colcannon. this can be spread, scooped, or piped on top. If piping be sure to use a larger size star tip to reduce clogging from additions to mashed potato topping. Option to brush the top with egg wash as well for darkened color.
  • Bake for 30 minutes until golden brown on top and bubbly and thick underneath.
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  • Serve with brown bread and your favorite irish stout beer!
Keyword beef, beetroot, beets, carrots, casserole, hearty vegetable, lamb, make ahead, peasant dish, potato
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Dublin Coddle

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Dublin Coddle

Chef Leah Burback
Slow cooked irish braise with potatoes, cabbage, bacon/sausage, and onions. A nice one pot recipe to warm you and your family on the coldest early spring nights.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Assembly 5 minutes
Total Time 2 hours 5 minutes
Course Main Course, Soup, Stew
Cuisine American, Celtic, Irish, Peasant
Servings 6 people

Equipment

  • dutch oven or oven safe soup pot with lid

Ingredients
  

  • 10 strips Applewood smoked bacon cut into 1-inch pieces thick-cut about ½-¾ lb.
  • 1 ¾ pound about 5 quality pork sausages
  • 4 each small yellow onions sliced
  • 1 cup cabbage cut into 2" squares
  • 1 cup carrots large dice
  • 3 lb. russet potatoes roughly peeled and diced into large bite-size pieces
  • 2 Tbsp fresh parsley minced
  • to taste kosher salt and black pepper
  • 2 cups chicken stock low-sodium

Instructions
 

  • Preheat oven to 300 degrees.
  • Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
  • Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
  • Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes, cabbage, carrots, and then a few pinches of both salt and pepper and the remaining minced parsley.
  • Pour stock over top, cover and place back onto burner. Bring liquid up to a boil before covering and transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender. Adjust seasoning to taste.
  • Remove and ladle into bowls with a little of the broth and serve immediately with sourdough or brown bread.
Keyword bacon, braising, cabbage, Dublin, potato, Sausage, Slow Cooked, Stew
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Potato Latkes

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Potato Latkes with Carmelized Cabbage

Chef Leah Burback
Traditional potato pancakes with carmelized cabbage shreds as a rich hearty side dish or grazing item. Peasant foods that traveled with immigrants from Eastern Europe.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Eastern European, Peasant
Servings 3 dozen

Equipment

  • box grater or grater of your choice

Ingredients
  

  • 2 large potatoes about 1 pound, scrubbed and cut lengthwise into quarters
  • 1 large onion 8 ounces, peeled and cut into quarters
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons coarse kosher salt or 1 teaspoon fine sea salt, plus more for sprinkling
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  • high temp frying oil i.e. sunflower or safflower

Instructions
 

  • Grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Keyword appetizer, pancake, peasant dish, penny saving, thrifty