Potatoes and leeks go too well with each other to not make another recipe that highlights them. My husband grew up in Germany as a kid and a lot of the treats from the winter CSA shares scream to made into something German. Today we have what is called, Kartoffelpuffer Mit Apfelmus. I swapped out the traditional inclusion of onions with leeks since I had a few laying around from the recent CSA share. Frankly, I enjoy leeks far better than onions but you can easily switch the recipe around if you feel so inclined.
In a small sauce pan, add apples, juice, lemon and cinnamon. On medium heat, cook for about 15 minutes until apples become soft and mushy.
Add apples from pan into a food processor and puree until smooth. Add sugar to taste.
Remove the outer layer and cut your leeks in half, lengthwise. Rinse each of them by pulling apart all of the layers under cold water. Cut the light colored part of your leek into into 1/16 inch thin slices. Use a mandolin or a knife for this. (your choice)
In a small fry pan, add your leek slices and cook on low heat for about 20 minutes until leeks are caramelized and golden. Set aside.
Peel and grate your potatoes and add to a bowl of cold water with the lemon juice. This will help remove some of the starch from the taters and keep them from turning brown.
Strain the potatoes and press as much liquid out as you can.
In another bowl, whisk the egg, flower, baking powder and salt. Add the potatoes, leeks and mix well.
In a medium sized fry pan, add 1/2 cup of oil (or more if needed - try to get your oil about 1/4 inch high) Drop 1/4 cup of potato mixture into the hot oil and press down. Heat until golden brown on each side.
With St. Patrick’s Day approaching, we’ve whipped up a little Irish dinner with some of the goodies we included in this week’s CSA share. I tend to shy away from the American beer with green food colouring and routy “Irish” themed parties. Instead, I try to honor my great-grandparents by cooking some traditional peasant food and having a nice Irish stout. Boring isn’t it?
Included in this recipe are a few items from your box. Potatoes (of course) are used along with the rutabagas, carrots and yellow onions. Traditionally, the stew would be served with lamb but due to some objections in our household we swapped it out with some local Washington pasture beef. Another spin on my usual recipe is the choice of beer. I decided to keep things local by using Iron Horse Brewery’s Irish Death. It’s a little sweeter than Guinness which pairs perfectly with the dish in my personal opinion. All of which came from the wonderfully wet state of Washington.
Our cat Jones INSISTED on being in the photo but I assure you, no kitties were harmed in the preparation of this dish. The cow on the other-hand I cannot vouch for. Prepare your mise en place (no clue how to say that in Gaelic) By cutting up your onions in large pieces. Smash and finely chop your garlic. Peel and cut your carrots and rutabagas into about 3/4 inch chunks. Scrub and remove eyes from your potatoes and large 1 inch chunks. Set aside.
Season your stew meat with 1 tbsp of salt and and 1 tsp of pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
In a large stock pot or dutch oven, heat to medium-high and add 2 tablespoons of oil. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
Remove all of your meat from the stock pot and set aside. Deglaze the pot with 3/4 cup of dry red wine and lower your heat. Whisk for about 4 minutes and get all of the stuck on meat goodies stirred up.
At this point, add your onions and garlic and allow to cook until translucent and your wine has reduced and coated your onions.
Return your meat chunks back to the pot and pour in 2 1/2 cups of stout beer and 32 oz. of beef broth along with your chopped carrots, 1 tablespoon of fresh thyme, 1/2 teaspoon of caraway seeds and Worcestershire sauce. Cover and let simmer on low for 90 minutes.
After your meat and carrots have been simmering, add your potatoes, rutabagas and pearl barley. Cover and simmer on low heat for another hour. This would be a great time to start cooking your Irish Soda Bread *hint hint* (recipe link located above)
After it's been cooking, remove the lid and stir the pot. Make sure to get all of the barley that may be on the bottom. Continue to simmer UNCOVERED for another 30 minutes until the sauce has thickened and your potatoes and barley have cooked through.
Add salt and pepper to taste and chopped parsley. Stir and remove from heat and serve with Irish Soda Bread. Enjoy!