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June 15, 2011

potatoes are by far my favorite crop to plant. you toss a withered looking seed potato with a few eyes into the ground. cover it with dirt. keep it watered. watch the beautiful green plant grow large and lush. wait all summer until fall when the plant starts to brown. dig your garden fork into the ground. discover 8-15 taters laying in the soil. some big. some tiny. put them in a bucket. throw the bucket in the root cellar. forget about them for eight months. discover the bucket in the root cellar. pull off all the crazy looking eyes. wash them off. feast on last year’s bounty.

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Purple Potato Filled Samosas

Based on recipe from Mark Bittman’s How to Cook Everything

This is a great recipe and people really loved it at the party I brought it to…but I must admit…it was time consuming and kind of a pain in the butt.

  • 1 1/2 lb purple (or any other) potato, peeled and diced into 1/4″ cubes
  • 2 c flour, all purpose or baking, plus extra for rolling
  • 8 Tbs butter, cut into small bits, divided
  • 2 Tbs plain yogurt
  • bowl of ice water
  • 1 c chopped onion
  • 1 jalapeno, seeded and minced
  • 2-4 cloves of garlic, minced
  • 1 Tbs curry powder
  • 1 c peas, thawed if frozen
  • salt and pepper
  • deep frier/deep pan with 2 inches of vegetable oil
Boil potatoes until soft. Put flour and 1 tsp salt in food processor. Pulse to mix. Add 4 Tbs butter and run until combined. Add yogurt and pulse. With machine running, add ice water 1 Tbs at a time until a ball forms. Knead by hand for a minute and cover with plastic wrap. Melt the other 4 Tbs of butter in a large skillet. Add onion and jalapano and stir until onion softens. Add garlic, ginger, curry powder and salt and pepper (to taste) and cook for another 2 minutes. Add potatoes and peas and saute until potatoes begin to brown. Taste and adjust seasonings. Set aside to cool. Sprinkle flour on a cutting board, pull a small piece of dough off of ball and start rolling into a circle at least 3 inches in diameter. As you make them, cover with a damp towel. When all dough is rolled, place 1-2 Tbs of filling in the center and fold over crimping the edges. Cook in 375 degree oil a few at a time until golden brown on both sides. Drain and serve.
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