Tag Archives: red potatoes

Beef Wellington with Roasted Red Potatoes

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jillpickle:  I decided to make The Ultimate Beef Wellington recipe from Tyler Florence for New Years Day.  It was a fun recipe to try.  Next time I would try to remove more of the moisture from the duxelles before spreading it on the pastry.  For me, some of the moisture caused a little bit of a soggy bottom.  Other than that, it was a great recipe.  I liked the potato recipe too.

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Corn and Red Potato Chowder

Katie:  Fresh sweet corn is something that is only available for a limited time every summer and tastes so much better than frozen or canned corn.  When I saw it being sold by local farmers on the side of the road, I knew I had to take advantage of the opportunity before it was too late!  I had checked out the book The New Mayo Clinic Cookbook from the library and had already bookmarked a recipe for Corn Chowder with Roasted Poblanos.  Since I couldn’t find poblano chiles at the store, I substituted jalapeno peppers.  I also used smaller potatoes, left their skin on, and doubled the recipe to make more leftovers.  This soup turned out really great!  The fresh corn, red potatoes, peppers, and fresh herbs were a great combination of flavors.  Shrimp would probably also make a good addition.

Corn and Red Potato Chowder (adapted from the New Mayo Clinic Cookbook)

8 servings

  • 2 lb small red potatoes, cut into 1 1/2 inch chunks (unpeeled)
  • 1 Tbsp. olive oil
  • 2 small yellow onions, chopped
  • 1/2 cup diced celery
  • 1 red bell pepper, diced
  • 2 – 3 jalapeno peppers, diced
  • 1 tsp. salt, divided
  • fresh corn kernels from 8 ears of corn
  • 4 cups of vegetable stock
  • 2 cups of fat-free milk
  • 1/2 tsp. ground black pepper
  • 4 Tbsp. chopped fresh cilantro
  • 4 tsp. chopped fresh oregano

Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, about 15 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, jalapeno pepper, and bell pepper and saute until the vegetables are softened, about 5 minutes. Stir in 1/2 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/2 teaspoon salt. Simmer uncovered until the soup thickens, for about 25 minutes.

Ladle into warmed bowls and sprinkle with the cilantro and oregano. Enjoy!