Fresh New Potatoes and Peas were a summer treat on the Iowa farm. My Mother would dig potatoes and shell peas from her large summer garden. I cannot verify the origin of this recipe but Mom always said it had Dutch or Pennsylvania Dutch roots.
While I do not grow potatoes in my garden, I prepared with red potatoes from the grocery store and peas from my CSA weekly bounty.
This recipe can easily be prepared with frozen peas as well. It’s a wonderful side dish with steak, hamburgers, or fish. My oldest daughter, Megan, suggested it would be great with a little Parmesan cheese. I’ll be trying that next time!
FRESH NEW POTATOES AND PEAS
1 1/2 quarts new potatoes, peeled and cubed
2 cups new peas, cook until done
1 cup sweet cream
1 tablespoon butter
1 teaspoon salt
1/4 cup flour
1/2 cup grated carrots (optional)
salt and pepper
Cover potatoes, peas, and carrots with water and cook until tender. Drain.
Combine cream and flour until smooth. Add to potatoes and peas and add butter, salt and sugar.
Cook and stir over medium-low heat until thickened.
Autumn inspires me to bake, especially the traditional Apple Pie. Don’t get me wrong, I love traditional, 2 crust apple pie but I LOVE a Dutch Apple pie with its delectable crunchy topping. This recipe, from McCall’s Cook Book 1963 has been in my recipe box for a L-O-N-G time and always a winner. It’s a crowd-pleaser and the aroma of the baking pie fills the house with baked love!
DUTCH APPLE PIE
9 inch unbaked pie shell
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter
1 pound tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup sugar
1 teaspoon cinnamon
Prepare pie shell; refrigerate until used.
Preheat oven to 400F.
Make Topping: Combine flour and sugar in medium-sized bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon,mixing well. Toss lightly with apples.
Turn filling into unbaked pie shell, spreading evenly. Cover with topping.
Bake 40-45 minutes or until apples are tender.
Serve warm. Options: top with whipped cream or ice cream
Pancakes…not my favorite EXCEPT for the Big Dutch Baby Pancake with fresh, seasonal fruit. I discovered this recipe in the early ’80s in my tried and true ‘Sunset Ideas & Recipes for Breakfast & Brunch’. The pancake is easy to make, spectacular to serve and yummylicious to eat.
It was a surprise, the first time I made it, to see that the pancake rises as it cooks and collapses when taken from the oven. Relax–it’s part of the fun!
The original Dutch Baby Pancake was served with powdered sugar and wedges of lemon, but I’ve never tried anything but the pancake with fresh seasonal berries and fruit. Fresh strawberry in the spring is wonderful and brings excitement about the spring and summer days to come. My absolute favorite is fresh peach and raspberry. The combination of the peaches and raspberries are divine. Today, with fresh Colorado Palisade peaches and fresh raspberries, our family with savor the summer’s sweet peach harvest until we can enjoy again next summer.
BIG DUTCH BABY PANCAKE
3-5 Quart pan (iron skillet, paella pan, or large skillet or round baking dish)
1/3 cup butter
1 cup flour
1 cup milk
Place butter in pan and set in a 425 degree oven.
While butter melts, mix batter quickly. Put the eggs in a blender or food processor and whirl at high speed for 2 minutes.
With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds.
Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.
Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned (20-25 minutes), depending on pan size.
After baking I use a spatula to assure the bottom of the pancake has not stuck to the bottom of the baking pan. Move to a pretty round plate or platter. Fill with fruit, sprinkle with powdered sugar. Have a shaker or bowl of extra powdered sugar for those that may enjoy a little more.
To counteract the sweetness of the pancake, I serve with crisp cooked bacon.
You can serve is several ways. My favorite is filled with fruit:
Fruit: Sliced fresh fruit (I like fresh peach/raspberry best); sprinkle with powdered sugar. Cut into wedges and serve.
Powdered sugar classic: Sprinkle with powdered sugar and squeeze thick wedges of lemon over at the table.
Hot fruit: Glazed apples or pears served with sour cream or yogurt. Or heat banana or papaya slices in melted butter or margarine over medium heat, turning until hot; serve with lime wedges
Canned pie filling/cherry or apple filling, add lemon juice and ground cinnamon to taste. Top with yogurt or sour cream. Topping can be heated or cold.
My Mother was very adventurous in her rural Iowa kitchen. She loved to cook traditional Bohemian dishes from my Father’s family; German, Dutch and Norwegian dishes from friends and family.
I don’t know where my Mother discovered Kumla but it is a hearty dish that will warm the cockles of your heart. A mandatory nap following consumption of Kumla may be appropriate. It all begins with homemade ham broth. Potato dumplings are made from raw, grated potatoes and boiled in the broth. Traditionally, the dumplings are dipped in a dollop of butter.
While I have eaten Kumla for 50+ years, I did not know the history. After surfing the web, I learned it is a traditional Swedish/Norwegian dish often served during the holidays with butter or with lingonberry.
peeled potatoes, ground with fine grinder
1/4 to 1/2 teaspoon baking powder
Place ham in a large pot and cover with water. Bring the water to a boil, reduce heat, and simmer the ham about 2 hours. Remove the ham, and skim any foam off the broth. I like to cool and the refrigerate the broth overnight and skim off any fat before proceeding.
Finely grate or grind potatoes. Sprinkle well with salt and work through potatoes. Let set 5-10 minutes. Press moisture out by placing potato mixture into a sieve to remove the starch. Discard starch.
Add egg and baking powder. Work in all the flour that you can until firm and not sticky.
Drop by teaspoon full in boiling ham broth in heavy metal pot. Cook on low heat for 45 minutes to an hour. Test Kumla by cutting one in half.
Serve hot. Traditionally we dip dumplings in butter. Even better when they are warmed up!
Perhaps Kumla will become a favorite for your family! If you are already a Kumla lover, what is your story?