Green garlic and goat cheese put some ‘spring’ in this spud. Baking the potatoes twice (and the shells once) result in the perfect combo of crispy shells and soft potatoes.
3 medium potatoes
2 stalks green garlic, chopped finely
1 -2 oz. goat cheese (depending on your preference)
sprig of marjoram, chopped finely
2-4 tbls. whole milk
salt and pepper to taste
1 tbls. butter
- Wash and poke a few holes in your potatoes. Bake for 1 hour at 400F.
- Prepare your garlic, herbs, and other ingredients.
- When potatoes are baked, slice a small lid in two of them. The third potato will be solely used as filling.
- With a spoon, carefully scrape out the potato into a bowl. Mash with the rest of your ingredients until smooth.
- Melt 1 tbls. of butter. Paint the inside of the potato shell with butter. In a small baking dish, bake at 400F for 10 minutes.
- Stuff the shells. Paint the remaining butter over the top and sides.
At this point, this dish can be held for later. If you’re going to refrigerate, let them first come to room temperature or add a few minutes onto the final baking time.
- Place back in the 400F oven and bake for 15-20 minutes.
I want to be completely honest. This is a very fussy recipe. You won’t find yourself spontaneously making this some Wednesday night after work. However, it is a great dish to make for guests. All of the preparation can be easily done the day before you want to serve it. In fact, it’s actually better the day after you make it! These risotto cakes would make a fancy vegetarian main dish or work well as a refreshing side.
Green garlic is different from a garlic scape (though scapes would probably work very well for this recipe, too.) Green garlic is what you get when you prematurely pull up a garlic plant. It’s delicious and pungent and you’re lucky if you can pick up some at the farmers’ market.
1 small onion, chopped finely
1 clove of garlic, minced
1 cup arborio rice
1/4 tsp. salt
pinch of white pepper
3 cups chicken broth or stock (or substitute veggie)
1/2 c. white wine (Try the ferryboat white.)
small bunch of green garlic (about 6 stalks), chopped coarsely
1/3 c. Parmesan, grated
- Get out two pans: one to warm your stock in, the other in which to create your risotto. Begin to warm your stock on low. Find your ladle.
- Heat 1 tbls. of olive oil over medium heat. Add onion and cook for 3 minutes. Add salt and pepper. Add garlic and arborio rice and continue to cook for about two minutes. (The traditional way to know if your arborio rice has been sauteed enough is to look for a translucent edge and a white dot on the grain of rice.)
- Splash in your wine and stir. Scrape up the brown bits with your spoon.When the wine is absorbed, ladle in one cup of stock, and reduce heat to low.
- Keep simmering and adding stock, one cup at a time. Your total simmer time comes to about 25 minutes. Taste your rice for seasoning and to see if it is done. (If it is not tender, add a little more liquid, continue to simmer on low, and stir.)
- Off heat, stir in your Parmesan and green garlic. Spray a baking dish or cookie sheet with olive oil and spread the rice mixture out to cool. Continue reading “Risotto Cakes, Featuring Green Garlic”