Best Peruvian Purple Potato Dumplings With Ragout Of Heirloom Tomatoes And Basil Recipes

HEIRLOOM TOMATOES WITH THAI BASIL AND SUPERSWEET CORN

Steps:

• Peel garlic and place in cold water. Bring to a boil and drain. Add the blanched garlic to olive oil simmer until garlic is mushy, being careful not to brown garlic. Let come to room temperature. Roast tomatoes over an open flame until their skins are blistered. Peel each tomato and slice horizontally into 5 slices, each approximately 3/4-inch thick. Submerge in garlic flavored oil with 1 bunch of Thai basil. Salt and pepper to taste. Allow the tomatoes to marinate at room temperature for at least one hour. Remove tomatoes and reserve marinade.
• Husk corn and cut ears in half. Grate on a box grater to strip away all kernels, reserving cobs. Place grated corn and cobs in a saucepan and add water to cover. Taste at this point, and sweeten with a bit of sugar if desired. Bring to a boil, reduce heat and bring to a simmer for 10 minutes and strain through a fine mesh sieve. Add salt and pepper to taste. Set aside 8 sprigs of Thai basil. Chop all but the reserved basil. To serve, arrange tomato slices attractively on the center of a plate. Mix some of the marinade with some of the Thai Basil-Corn Syrup to your taste, and garnish this sauce with the chopped Thai basil. Spoon sauce over the tomatoes. Garnish each plate with 2 sprigs of Thai basil, and sprinkle with salt and pepper.

PURPLE PERUVIAN SMASHED POTATOES

Steps:

• Pour 4 inches of water into a large saucepan or soup pot. Put a steamer basket in the pot and bring the water to a boil. Put the potatoes into the steamer basket and steam until tender, about 10 minutes.
• Remove the steamer basket and pour out the water. Put the potatoes into the pot, add the broth, and gently warm over low heat. Add 1/2 teaspoon of salt and the olive oil, then smash with a potato masher. Stir in the chives, parsley, and a generous pinch of salt and serve right away.
• Store in an airtight container in the refrigerator for 3 days.
• (per serving)
• Calories: 190
• Total Fat: 10.7g (1.5g saturated, 7.5g monounsaturated)
• Carbohydrates: 24g
• Protein: 2g
• Fiber: 2g
• Sodium: 310mg

POTATO DUMPLINGS

Steps:

• Boil the potatoes until tender, and when they are cool enough to handle, peel them and put them through a ricer.
• While potatoes are cooking, saute the onion and celery in the butter over medium-low heat until tender and translucent but not browned. Add to riced potatoes and mix well.
• Add bread crumbs and flour to potatoes. Lightly beat the eggs, and add, with salt, to potatoes. Mix together very well, using your hands.
• When ready to cook, form the mixture into 2-inch balls, dipping your hands in cool water before working the sticky mixture.
• Bring water to a rolling boil. Add a tablespoon of salt, if desired. Drop the balls, one by one, into the boiling water and cook until they float to the surface. Do not try to poach too many at once: 6 or so should be enough to handle at one time. When they float, remove from water with a slotted spoon. Drain on paper towels, and serve in a warm bowl with butter drizzled over, if desired, or topped with the sauteed bread crumbs.

ROASTED PERUVIAN POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
• In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.