Recipes of the Week–October 2, 2012

Maui Scalloped Potatoes
from: http://www.squidoo.com/mywdw-maui-scalloped-potatoes
    
    4 medium baking potatoes
    1 1/2 cups heavy cream
    1 cup shredded cheddar cheese
    1/2 cup freshly grated Parmesan cheese
1 medium (about 2/3 cup) Maui onion (or any sweet onion) - chopped
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh chopped chives
 
Preheat oven to 375 degrees. Butter bottom and sides of 9x13x2-inch glass baking dish and set aside.
Wash potatoes thoroughly in cold water and pat dry.
Pour heavy cream into a large mixing bowl. Slice the potatoes 1/8-inch thick and add them to the mixing bowl.
Toss in cream until each slice is coated. Add cheddar cheese, Parmesan, onion, salt, and pepper.
Toss until all ingredients are evenly mixed. Spread evenly into buttered baking dish.
Bake on the center rack for 1 hour and 15 minutes, or until potatoes are tender and brown on the top.Remove from oven and let stand for 5 minutes. Garnish with chopped chives.

Beets & Beet Greens:
http://www.nytimes.com/2012/09/24/health/nutrition/a-dynamic-duo-beets-and-beet-greens-recipes-for-health.html?_r=0

Beet and Beet Green Fritters
http://www.nytimes.com/2012/09/27/health/nutrition/beet-and-beet-green-fritters-recipes-for-health.html
 
1 bunch beets, with greens, peeled and grated on the wide holes of a grater or food processor (about 1 to 1 1/4 pounds beets)
Salt
Greens f/1 bunch beets, stemmed and washed in 2 changes of water
2 eggs
1/2 cup chopped mixed fresh herbs, like as fennel, dill, mint, parsley
2 teaspoons ground cumin
1 teaspoon ground caraway
1 cup fresh or dry bread crumbs (more as necessary)
Freshly ground pepper
2 ounces feta, crumbled (1/2 cup)
All-purpose flour as needed and for dredging
1/4 cup canola oil
1/4 cup extra virgin olive oil
Plain Greek-style yogurt or aioli for serving
 
1. Salt the beets generously and leave them to drain in a colander placed in the sink or in a bowl for 1 hour, tossing and squeezing the beets from time to time (wear rubber gloves to protect your hands from the color). After an hour, take up the grated beets by the handful, squeeze out as much liquid as you can and transfer to a bowl.
2. While the beets are draining, heat a large pot of water over high heat and stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop fine. Alternatively, steam the greens for 2 minutes above 1 inch of boiling water.
3. In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful (one to 2 tablespoons) of the mixture, and if it presses neatly into a patty, it is the right consistency. If it seems wet, add more bread crumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
4. Combine the oils in a large frying pan and heat until rippling, about 275 degrees. Meanwhile, take up heaped tablespoons of the beet mixture and form patties. Lightly dredge in flour. Carefully transfer to the pan, taking care to fry them in batches so you don’t crowd the pan, and fry until patties are golden brown on both sides. Use tongs, a slotted spatula or a spider to turn the fritters over. Remove from the oil and drain briefly on a rack, then serve, with yogurt or aioli if desired.
Yield: 16 to 18 fritters, serving 5 to 6. Advance preparation: You can make the beet mixture up to a day ahead and refrigerate.

Beet and Potato Salad
http://www.nytimes.com/2012/09/28/health/nutrition/beet-and-potato-salad-recipes-for-health.html?partner=rss&emc=rss
 
3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground pepper
 
1. Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
2. Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
3. In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Yield: 4 to 6 servings. Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it’s made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.