Friday, 5 December 2014

Little Potatoes

I have the pleasure of testing the
Little Potato Company's
Something Blue
Purple Skinned

Originally bred in Chile by a father and son team, these purple/blue skin exotic beauties display beautifully when serving with the flesh slightly purple; a perfect creamy bite!
 and Blushing Belle
Pink Skinned yellow fleshed
Edmonton, AB, The Little Potato Company

Originally bred in Germany by a one of the oldest breeding companies. This Blushing Belle is moist, light in texture and can be adapted in many cooking methods.

Creamer Potatoes

Headquartered out of Edmonton Alberta, it has two facilities.
One in Edmonton and one in P.E.I.
Angela Santiago, Co Founder and her father
Jacob van der Shaaf
grew their first acre of Little Potatoes in 1996.

This successful family run business has grown to include sales from Canada to the U.S. Serving food service and retail businesses across the country.

These tiny pre-washed, thin skinned, creamy potatoes come in a 1.5lb bag
and are truly
Canadian grown!

I have actually seen the larger 5lb bags in better grocery stores and was impressed by the mixture of colours. What a great conversation piece for your family and guests!
Eager to try them...I love potatoes!...
The first thing I did with them is to place them simply in foil.
I added a large tsp of pureed garlic,
a drizzle of EVOO
a pinch of salt and a sprig of rosemary

Wrapped them in foil and popped them on my hot  300F BBQ grill. Turning them over periodically.
They were done in 1/2 hr. and the taste inside of them really matches their name
My kids even commented on how moist they are inside.

They accompanied my burger and greens

 Making this meal a healthy, hearty, complete dinner.

Potatoes have been getting a bad rap for many years now, but they are high in
potassium and fiber
The  added calories come from high heating methods
ie: frying or adding rich ingredients like mayo or cream.
Potatoes are a natural unprocessed starch far more nutritious than processed  prepared carbs.
Here is my second recipe for these Little Potatoes
Tuscan Bean Soup

Pasta & Fagioli
A cold weather fave in my Italian home.
Hearty vegetarian and a complete easy meal.
You'll need:
2 cup crushed or pureed tomatoes
1 tbsp. EVOO
1 tsp oregano
3 garlic cloves, sliced
1/2-1 tsp chili flakes
3-4 stems of chopped fresh parsley
1 cup canned romano beans, drained
1 carrot, peeled, diced finely
6-8 quartered Blushing Belle potatoes
2 tsp salt
Parmesan cheese for topping
1/2 lb of small cut pasta
2 cups water or broth

Pour the oil into a preheated sauce pot.
Sauté the garlic & chili until fragrant and golden.
Add the tomatoes, herbs, salt, carrots and bring to a boil. Add 1 cup of water, stir to mix.
Cook on medium heat for 20 min.
You may need to add more water as the sauce evaporates.
Add the potatoes and cook until almost tender.

Add 2 cup additional water or broth,
bring to a boil.
Drop in pasta. Stir to prevent sticking.
Reduce heat to #6 or #7 continue to stir regularly
until al dente ( to the bite) and the potatoes are cooked. If it becomes too thick add a bit more liquid.
Allow to sit for 10min before serving to
blend the flavours.
Sprinkle with cheese.
 Whole Roast Chicken

 Whole Roast Chicken,
is a great family Sunday Meal!
It fills the home with cosy  comfortable mouthwatering aromas.
This is so easy to prepare and pop in the oven and forget about it for awhile.

 You'll need:

1 cleaned and patted dry whole chicken
1 tbsp. rosemary
3-5 sprigs of parsley
1 tbsp. sea salt
1 tsp Cajun spices
4-6 small, halved, yellow onions
1 green pepper, quartered, seeded
1- 1/2 lb Blushing Belle Little Potatoes
1 cup red wine
1 cup water
1 carrot, cut in half lengthwise
1 celery stalk, cut in half lengthwise

Place the carrots approx. 6" apart in a roasting pan
Place the celery over the carrots crosswise.
Pour the water into the pan.
Place the chicken over the root veggies.
Pour the wine over the chicken.
Sprinkle with salt, rosemary, spice all around and inside the chicken, reserve 1/2tsp for the veggies.
Place the sprigs inside the cavity.
Place the onions and green pepper around the pan. Sprinkle with reserved spices/salt mixture.

Place in a preheated 375F oven in the center of the oven. Roast for 1/2hr to brown and colour.
Turn the chicken over.
Roast for another 1/2hr.
Turn the chicken over, toss the potatoes into the gravy and turn them to coat.
Cook for another 1/2 hr. or until a skewer inserted into the area between the thigh and breast, oozes clear juices.
Strain the jus and serve

Serves 4-6


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