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Menu of the week: Sept.19

Menu of the week: Sept.19
Posted on 09/19/2018
potato hash with peppers and onionsShop once at the Lenexa Farmers Market and make these delicious dishes: potato hash with peppers and onions, braised carrots and turnips with golden raisins.  

Potato Hash with Peppers and Onions

(Recipe by J. Kenji López-Alt from The Food Lab: Better Home Cooking Through Science)

Serves: 4

Vendors: Salt Creek Valley Farms, New Roots for Refugees, JET Produce and Meats, Wohletz Farm Fresh, See’s Family Farm

1 ½ pounds potatoes, peeled and cut into ½-inch cubes
2 tablespoons vegetable oil
2 small bell peppers, thinly sliced
1 small onion, thinly sliced
1 teaspoon Frank’s RedHot or other hot sauce, or more to taste
Kosher salt and freshly ground black pepper
4 large eggs (optional)

1. If using the eggs, adjust an oven rack to the upper-middle position and preheat the oven to 400°F. Spread the potatoes on a large microwave-safe plate, cover with paper towels, and microwave on high until heated through but still slightly undercooked, 4 to 6 minutes.
2. Heat the oil in a 12-inch cast-iron or nonstick skillet (or divide between two 10-inch skillets) over high heat until lightly smoking. Add the potatoes and cook, stirring and tossing them occasionally, until well browned on about half of the surfaces, about 5 minutes. Reduce the heat if the pan is smoking heavily.
3. Add the peppers and onions and cook, stirring and tossing occasionally, until all the vegetables are browned and charred in spots, about 4 minutes longer. Add the hot sauce and cook, stirring constantly, for 30 seconds. Season to taste with salt and pepper. If not using eggs, serve immediately.
4. If using eggs, make four wells in the hash and crack the eggs into them. Season the eggs with salt and pepper, then transfer the skillet to the oven. Cook until the whites are just set, about 3 minutes. Serve immediately.
5. Note: The potatoes can also be parcooked on the stovetop instead of in the microwave. Cover them with cold salted water in a large saucepan and bring to a boil over high heat, then reduce to a simmer and cook until they are just barely undercooked. Drain and continue with Step 2.

Braised Carrots and Turnips with Golden Raisins

(Recipe by Cooks Illustrated)

Serves 4–6 

Vendors: See’s Family Farm, Jet Product and Meats, New Roots for Refugees

3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 shallot, minced
¾ cup chicken broth ¾ cup apple cider
6 sprigs fresh thyme
2 bay leaves
Salt and pepper
1 pound carrots, peeled and sliced on bias 1/4 inch thick
1 pound turnips, peeled, halved if medium or quartered if large, and sliced 1/4 inch thick
½ cup golden raisins 1 tablespoons Dijon mustard
10 chives, cut into 1-inch lengths

For a vegetarian version, you can substitute vegetable stock or water for the chicken broth.

1. Melt 1 tablespoon butter in large Dutch oven over high heat. Add shallot and cook, stirring frequently, until softened and just beginning to brown, about 3 minutes. Add broth, cider, thyme sprigs, bay leaves, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; bring to simmer and cook for 5 minutes. Add carrots and turnips, stir to combine, and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, 10 to 14 minutes.
2. Remove pot from heat. Discard thyme sprigs and bay leaves and stir in raisins. Push vegetable mixture to sides of pot. Add mustard and remaining 2 tablespoons butter to center and whisk into cooking liquid. Stir to coat vegetable mixture with sauce, transfer to serving dish, sprinkle with chives, and serve.

Published Sept. 19, 2018