Friday, September 25, 2009

Yellow Finn Potato Recipe

This is a wonderful new recipe I found for Yellow Finn potatoes, just dug out of the ground last week. Yellow Finns are sweet and smooth, great for mashed potatoes and also the recipe below.  Yummy!

Yellow Finn Baked Potato Pancake
From “The Farm Market Cookbook,” by Judith Onley
6 medium Yellow Finn (or Yukon Gold) potatoes
2 eggs
2 tablespoons flour
1 large garlic clove, pressed
1 tablespoon grated onion
2 teaspoons salt
Lots of freshly ground pepper
1 1/4 cups milk
3 tablespoons butter, melted
Sour cream and minced fresh parsley for garnish
Preheat the oven to 350 degrees. Butter an 11-inch quiche pan or other baking dish.
Peel and grate the potatoes with a medium-holed grater. Add the remaining ingredients except the melted butter, sour cream and parsley and mix well – your hands are most effective here. Put potatoes into the prepared baking dish and press the surface down flat.
Drizzle the melted butter over the top and bake for 1 hour.
Serve immediately with a bowl of sour cream and another of minced parsley on the side.
Yield: 6 servings

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Recipe of the Week

Zucchini Parmigiana

1/2 cup dry bread crumbs

1/2 cup grated Parmesan cheese

1/2 clove garlic, minced

1/2 teaspoon chopped fresh basil

1/4 teaspoon dried oregano

1-1/2 large zucchinis, sliced

2 large eggs

1-1/2 cups ricotta cheese

2 tablespoons fresh parsley, chopped

1-1/2 cups tomato sauce

1 cup shredded mozzarella cheese

Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.

In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 1 egg in a small bowl and whip until blended. Dip zucchini slices in the egg, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.

In a medium bowl, mix ricotta, parsley, and the remaining egg. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

Bake 45 minutes in the preheated oven. Serve warm.