BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

POTATOES, CABBAGE - CARAWAY

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As served in THE OCTOBER DINNER SHOW.  This can be done with a home fried potato or a plain potato as you might use for potato salad.

Ingredients:

  • POTATOES

    2 pounds Russet Potatoes or combination varieties

  • 4 ounce salted butter
  • 1 teaspoon sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground pepper

Method:

Place 2 quarts of water in a medium sauce pot with 2 tablespoons salt; bring to a boil. Meanwhile wash and cut potatoes in half and place potatoes in boiling water; reduce to a simmer and cook for 12 minutes or until “just” tender. Remove and cool. When cooled to touch, peel and dice to desired size and hold cold for service.  At service, heat butter on moderate heat in large heavy bottom saute pan. Add potatoes and cook until lightly crisp and cooked through. Add seasoning and hold warm until needed to add to cabbage. Alternative: Use potatoes warm immediately after boiling, plain without making into home fries.

CABBAGE WITH CARAWAY



Ingredients:

  • 1 head green cabbage savoy

  • ½ head red cabbage
  • 4 ounce salted butter
  • 1 Tablespoon caraway
  • 2 Tablespoon favorite prepared mustard
  • 1 cup pear cider (or apple may be used)
  • ¼ cup parsley, chopped
  • 1 Tablespoon apple cider vinegar or paprika vinegar

Method:

Julienne the cabbages and combine; set aside.  Meanwhile heat butter and cook till frothy & lightly brown; add caraway; mustard and pear cider. Simmer to reduce slightly; toss in cabbage and parsley; heat until al dente but cooked. Finish with vinegar, drain and toss with warm home fried or plain potatoes. Serve immediately.




TO RECIPES

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