Tag Archives: russet

Sort-of Ajiaco Soup

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By Michael Elmore

Ajiaco is a traditional Columbian soup (specifically, Bogota) that is hearty and filled with some pretty delicious flavors, from a rich, velvet broth to starchy potatoes, and chicken that has melted away. Making it here in the United States, however, proves difficult due to two ingredients that are pretty difficult to come by: a potato variety specific to Latin America of very think skinned, and very small yellow potatoes, and guascas, or potato weed, an earthy herb.

One of my closest friends is Columbian, and while she traveled there this year pre-pandemic, she sent me photos of this dish, and the mouth-watering sight put it on the list of new things to try. I confess, I forgot about my list until recently while watching a food documentary that happened to talk about it. Being in self-isolation from my move, what better time to reach for new flavors than the present?

This recipe is not ajiaco. Unable to find the necessary potatoes and the guascas, I did my best to replicate the flavors described to me by my friend while she attempts to hunt down those ingredients for me so that I can make a proper ajiaco. However, whatever this dish may or may not be, it is certainly delicious. While the recipe looks long, it is a fairly straight forward dish, but be sure to read the recipe first before planning on making it! Buen provecho!

Step by step photos of the directions!

Ingredients:

  • 5 green onion stems (white part with roots only – reserve the remainder for other dishes)
  • 3 garlic cloves, crushed
  • ¼ of an onion, cut in half (reserve the remainder for other dishes)
  • ¼ of a bunch of cilantro
  • 3 chicken quarters
  • 3 cups chili stock (make this ahead of time – soak dried chilis of your choice in a big bowl of water, then blend the next day. You can skip this step if you like by replacing this with more stock).
  • 5 cups good quality chicken stock
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 small Yukon gold potatoes, cut into ¼ inch slices
  • 3 russet potatoes, divided (peel and grate 1 of the potatoes; peel and slice into ¼ inch rings for the other 2 potatoes)
  • 2 ears of corn on the cob, cleaned and sliced into 6 equal pieces
  • 1 tbsp Mexican oregano

Directions:

  1. In a cheesecloth (I did not have a cheesecloth, and if you don’t, that’s alright – use coffee filters like I did), place the first three ingredients and enclose, then tie tightly with butcher’s twine so nothing falls out.
  2. In a large pot, add the chicken, the cheesecloth, all 8 cups of the stock, the salt, and the pepper. The stock should submerge the chicken completely – if not, add more stock or water. Bring to boil slowly over medium high heat, then reduce to simmer and cover. Slow cook on low, checking on it frequently, for approximately 3 hours.
  3. Check on the chicken, it should be cooked at this point, and very tender. Using tongues, pull the chicken out and set aside to cool. Once cool enough to handle, pull apart into pieces (tip: save the bones to make some stock later).
  4. Add the potatoes to the pot, including the grated potato. Cook, covered, another 30-40 minutes until the potatoes are extremely soft and starting to fall apart. Using a stick blender, blend the mixture for 30-60 seconds until thickened. In the alternative, if you do not have a stick blender, take half the potato mixture out and put into a blender, then return it to the pan, or add a roux.
  5. Add the corn and the Mexican oregano. Cover and cook another 20 minutes. Taste and adjust seasonings.
  6. The soup is done. You can return the chicken to the pot or you can serve it in a more traditional style and plate the soup separately, then add the chicken and corn piece to each bowl. Serve immediately or serve later by reheating slowly!
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Hashing a Plot: Southwest Sweet Potato Hash

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Looking for ideas for Sunday brunch? A hash can be a great way to use up some leftovers from the week and a great way to experiment in the kitchen!

By Michael Elmore

Few things remind me of my childhood more than a Sunday brunch. Growing up, it became a weekly tradition to have a large brunch after mass on Sunday morning. While my brunches all these years later do not always consist of hummus, falafel, and a glorious over abundance of cheeses, meats, and olives, it is a tradition I continue to try to maintain.

Being diabetic certainly led to some of my favorites having to be modified, however. Gone are the days of the buttermilk biscuit (though keep an eye out for a lighter version coming soon!) smothered in sausage gravy, but some things never changed. This hash is one of them. Have some leftover vegetables from the week? They may go well in a hash. We had some leftover sweet potatoes that we did not get around to finishing earlier this week, an onion and some potatoes on the cusp of their final days. Enter: the hash.

This hodgepodge dish delights the senses with its sweetness from the sweet potatoes being balanced with some heat from cayenne and chili powder reminiscent of flavors well known to Southwestern cuisine.

  • Always get your ingredients prepared before you start cooking! Also known as mis en place, which is French for “everything in place.”
  • Sautee the onions and peppers until they cook down.
  • Add the potatoes, stirring frequently and seasoning them.
  • After you add the eggs and cook them, add the spinach. Stirring the greens in will help them cook down more quickly as they incorporate with residual heat.
  • Once everything is cooked, incorporate some cheese off heat. If you want to make this vegan, feel free to ditch the eggs and cheese!

Ingredients:

  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 1 cup diced bell peppers (feel free to use frozen if that’s what you’ve got!)
  • 1 Sweet potato, peeled and diced
  • 3 small russet potatoes, peeled and diced
  • 3 eggs
  • 2 cups baby spinach
  • 3 tbsp cheddar, shredded
  • Salt
  • Pepper
  • 1/8 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika

Directions:

  1. Heat the oil in a non-stick pan. This recipe works well in a cast-iron pan as well but be prepared for more sticking (though crispier potatoes).
  2. Add the onions and peppers with a pinch of salt. Cook down until the onions are nearly translucent, approximately 4-5 minutes.
  3. Add potatoes. Cook, stirring occasionally, until the potatoes are crisp tender, approximately 15-20 minutes depending on stove top. Add the chili powder and smoked paprika while the potatoes are cooking.
  4. Once the potatoes are cooked, add the eggs, stirring frequently until the eggs are cooked. Add the cayenne pepper, another pinch of salt, and the black pepper to this step.
  5. Add the spinach, stirring frequently until it cooks down and is wilted. This will not take long. Turn off heat and add the cheddar cheese, mixing it in well so that it melts. Adjust salt and pepper to taste. Serve and enjoy. Optional: Serve some lime with it to brighten up the dish and have some acidity to play off the heat from the peppers and sweetness of the vegetables.