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Post by Deleted on Feb 9, 2009 11:42:09 GMT
Here is the thread for all the potato recipes except for potato pancakes or potato salad. Those have their own threads: anyportinastorm.proboards.com/thread/4669/potato-pancakes - and - anyportinastorm.proboards.com/thread/1450/potato-saladsPotato soups go in the soup thread. Please post your potato recipes here and also your directions that effectively constitute a recipe. With that in mind, I've gone through the thread & put recipe titles or full directions in Bold. ~ Bixa ~ (but the first recipe is from Kerouac) Garlic and onion mashed potatoesClassic mashed potatoes can be boring. Here is a variation that serves 4. ingredients45g butter 1 onion, finely chopped 4 cloves garlic, crushed 1 glass dry white wine salt & pepper 30g flour 280ml milk cooked potatoes method1. Melt 15g of butter in a pan. Add the chopped onions and cook gently until soft and golden. 2. Add the garlic and cook for another minute. 3. Season with salt & pepper. Add the wine, turn up the heat and reduce the volume by about half. Remove from heat. 4. In another pan, melt the remaining 30g of butter. Add the flour, stir and cook for about 5 minutes. 5. Slowly add the milk while continuing to stir. 6. Mix in the onion and garlic mixture. 7. Mash the potatoes as you usually would while mixing in the sauce.
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Post by tillystar on Feb 9, 2009 12:43:17 GMT
Oh that sounds like one to try.
I am a bit of a lover of mashed potatoes and here are some other good things to add in:
Cheese and onion (I ate tons of this when I was veggie)
Horseradish and sour cream
Wholegrain Mustard
Saffron added to the milk as you warm it
Half potatoes / half sweet potatoes
Carrot, swede and potato mash
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Post by spindrift on Feb 9, 2009 13:08:20 GMT
You can try this variation -
Mashed Potatoes with Celeriac
To whatever quantity of potatoes that you peel, add the same amount of peeled and chopped celeriac.
* Boil the celeriac first because it is tougher than a potato. When half-ccoked add the peeled potatoes (cut the same size as the celeriac).
* When tender enough to mash, drain and proceed as normal.
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Post by Deleted on Feb 9, 2009 13:19:41 GMT
One of the best things about mashed potatoes is that you can mix in just about anything you want, including yesterday's leftovers. I know that many mothers have often sneaked some of the less popular vegetables into the dish to give their children a more varied diet.
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Post by tillystar on Feb 9, 2009 13:47:14 GMT
Yes, I find it really handy for small person. When I make it I always make way too much and freeze little portions and its a quick simple lunch for little people just stirring in or serving it with what ever is hanging around - cheese, eggs, tuna, spinach, last night's leftovers etc.
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Post by spindrift on Feb 9, 2009 13:51:50 GMT
When I was a young child I used to visit my step-father's relations who lived on a remote farm in the hills of Northern Ireland. I remember they would serve up huge amounts of mashed potatoes with milk and eggs stirred in. They cooked everything over the open fire; there was no electricity in those days. I also learned how to plant seed potatoes in the furrows.
(I recall that there were 20 children in that one family!)
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Post by Deleted on Feb 9, 2009 14:15:51 GMT
Having grown up on a potato farm I can safely say that potatoes for me are the ultimate comfort food. I'll never forget the look on my father's face when my mother served up rice one night. Anyway,whereas some people would have an aversion to something they were served day in and day out I will always love potatoes.
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Post by bixaorellana on Feb 11, 2009 15:45:28 GMT
My mother would mix leftover mashed potatoes with some beaten egg and make little patties to lightly fry in butter. This was kid food, but it can have chives or something added for more adult tastes.
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Post by gringalais on Feb 11, 2009 16:50:37 GMT
My favorite is mashed potatoes with merquén, a smoked chili powder they have here.
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Post by gyro on Feb 26, 2009 20:16:11 GMT
Slice spuds into thick wedges. Mix together by hand with olive oil, rosemary, chopped garlic and drained canned tomatoes.
Bake in a dish for an hour so, checking every now and then to see oif they need covering to avoid getting too burnt.
BEEEEEAAAAUUUTIFUL !
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Post by hwinpp on Feb 28, 2009 4:24:37 GMT
I like it with chopped spinach added.
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Post by Deleted on Feb 28, 2009 12:12:40 GMT
Potato Hummus -- by casimiraTraditionally made with garbanzo beans,it can also be made with potatoes. ( I STRONGLY recommend one use Yukon Gold,Yellow Finns,or small Red, NOT Russett or Baking potatoes) 1 lb. potatoes (3 medium)peeled and cut into 1inch cubes 3 cloves garlic 1/4 cup roasted sesame tahini 1/4 cup fresh lemon juice 2 Tlbs. olive oil Approximately 2/3 cup water 1/2 tsp. fresh ground cumin ( I like to toast the seeds in dry skillet) 1/4 tsp. cayenne pepper 1 to 1 1/2 tsps. salt In a heavy saucepan with a tight fitting lid,cook the potatoes and garlic in 2 inches of salted boiling water until tender. Drain thoroughly and pass through a rice mill or food mill into a bowl. Add the tahini,lemon juice and oil,blend thoroughly Gradually stir in the water to preferred consistency or omit water all together. ( I generally do& use more lemon & oil.) Add the cumin and cayenne,then season with salt
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Post by bazfaz on Feb 28, 2009 17:01:53 GMT
I wish I felt well enough to try that.
BTW, is NOLA the name of the town you live in or does it stand for North Of Los Angeles?
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Post by Deleted on Feb 28, 2009 17:08:31 GMT
New Orleans, Louisiana
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Post by bazfaz on Feb 28, 2009 17:11:50 GMT
Better than LA provided the wind doesn't blow too strong.
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Post by bixaorellana on Feb 28, 2009 17:25:53 GMT
This is a great idea that I'd never have thought of in a million years! For one thing, a person is more likely to have all the ingredients in the house.
The potatoes specified are interesting. Do the "floury" baking type potatoes get too watery?
This will be gracing my table very soon.
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Post by Deleted on Feb 28, 2009 17:33:46 GMT
This should probably go in the potato thread but I was afraid I'd never get out.Anyway,briefly,potato varieties have different starch contents(3,high ,med. low)The russetts are high and mealy. The mediums are more of a all purpose,the low(fingerlings) are best steamed,roasted or barbequed.
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Post by Deleted on Mar 7, 2009 2:03:04 GMT
Roasted potatoes with onions & herbs
By request,probably my favorite as well :
2 tlbs. olive oil 1 1/4 to 1 1/2 pounds red potatoes or Yellow Finns,halved (larger red potatoes cut into 1 inch chunks) 3/4 lb. onions,peeled,leaving root ends intact,cut into 3/4 wedges 1 tlb fresh thyme or 1 tsp. dried 4 or so sprigs fresh rosemary or 2tlbs. dried(I'm guessing the dried) 1/2 tsp. salt,I prefer coarse or Kosher,or to taste 1/2 tsp. freshly ground pepper
Preheat oven to 400F Pour oil into large cast iron skillet.Add
the potatoes and onions and toss to coat with oil. Cover with foil and roast for 30 minutes. Remove the foil. Increase the heat to 450F,add remaining ingredients and toss thoroughly. Continue to roast ,tossing occasionlly for about 30 minutes or until browned and crisped on the edges. Serves 4 I have on occasion thrown in some balsamic vinegar as a glaze right after removing the foil. I have also in a pinch for time cheated and parboiled the potatoes right beforehand.
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Post by Deleted on Mar 7, 2009 2:07:40 GMT
sorry about the format,my cat Sadie jumped on the keyboard right before posting. She loves this recipe (with catnip).
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Post by bixaorellana on Mar 7, 2009 3:45:55 GMT
I have had this many times, prepared by Casimira's own fair hands, and I can tell you it is sublime. It's one of those things where from the first bite you realize you've never truly appreciated potatoes sufficiently before.
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Post by Don Cuevas on Mar 7, 2009 16:23:10 GMT
I love that stuff.
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Post by Deleted on Mar 7, 2009 16:44:49 GMT
I have no potatoes in the house at the moment, to avoid problems.
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Post by Deleted on Mar 8, 2009 9:59:19 GMT
Have you ever made or eaten Crisp Potato Skins?
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Post by bazfaz on Mar 8, 2009 10:12:12 GMT
Now there's a question. Somewhere up in Massachusstts our friends who were coming on holiday with us decided that a proper lunch was in order. At the restaurant was something on the menu called Gallaher's potatoes. What is this? The waitress said: You bake potatoes the day before (interpretation: we are using yesterday's leftovers), then you qarter them and deep fry them.
Does this count as crisp potato skins? Probably not.
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Post by Deleted on Mar 8, 2009 11:49:50 GMT
Yes,that's it.It's made with russets,round whites or Yukon Golds. You bake the potatoes until fork tender,slightly cool,quarter lengthwise then halve crosswise to make 8 sections. Scoop out the pulp leaving shells 1/8 inch thick.(reserve pulp for use in other recipes,mashed etc) Raise the oven heat to 500F. In a small bowl mix in 2tlbs. safflower oil with a dash of hot pepper sauce,soy sauce and or minced garlic. Place on baking sheet and brush on both sides with oil mixture. Bake until crisp,approx 15 minutes. My only reservation about ordering them off a menu (unless I knew the restaurant well) would be that they were recycled from a previous diner's baked potato as many leave the skins.
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Post by bazfaz on Mar 8, 2009 13:12:15 GMT
That sounds much more sophisticated than what we were served. I must try it.
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Post by Deleted on Mar 22, 2009 13:55:16 GMT
Rummaging through my pile of Potato recipes,ran across this gem I had forgotten about. The notion of wrapping fish in thin scales of potato before cooking was one of our favorite Friday Lenten dishes. The potatoes crisp as they cook,giving you a crunchy coating around a moist fish fillet. Mandoline recommended to get paper thin slices. Sea Bass,Halibut, Snapper will do although I've done this with Salmon.
1 lb. waxy potatoes ,peeled 6 tlbs. (3/4 stick) unsalted butter,melted 1 1/4 lbs. fish fillets (skin removed) Coarse salt and freshly ground black pepper
Slice the potatoes into paper thin slices and put them into a large bowl. Pour in the melted butter and toss to coat all slices Season fillets with S&P. Arrange the potato slices on the surface of the fillets in an overlapping pattern to loosely imitate fish scales: press them down so they stick. Turn the filets and cover the other side with potatoes. Put the wrapped filets on a large plate and refrigerate until the butter solidifies,20-30 minutes Heat oven to 375F Heat a large ovenproof ,nonstick skillet over medium-high heat.Put the filets into the skillet and cook until the bottom potato crust is nicely browned,about 4 minutes. Flip and then slide skillet into oven to finish cooking another 8-10 minutes. Serve immediately. Serves 4
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Post by bixaorellana on Mar 22, 2009 16:35:46 GMT
That sounds incredible & so Springlike. I can see it served on a fluffy nest of dill!
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Post by Deleted on May 7, 2009 13:24:07 GMT
Spicy potatoes with cumin
This recipe works with either Yukons or waxier red or white potatoes. While the waxy potatoes tend to hold their shape better,Yukons get a bit creamier and soak up more flavor. The pan is tightly covered during cooking so the potatoes become saturated with the flavor of the spices. They're addictive. You can use whole dried Thai chiles. Be mindful if you chop them the seeds will make the dish too hot. You can also experiment with other dried chiles.
1/4 cup vegetable oil 1 Tlb. toasted cumin seeds 6 small dried chiles 6 garlic cloves,thinly sliced 1 1/2 lbs. potatoes,peeled and sliced into 1/4 inch thick rounds Coarse salt
Heat the oil in a large,NONSTICK skillet over medium heat. Add the cumin seeds and chiles and cook until fragrant 2-3 minutes. Add the garlic and cook for another minute or so. Add the potatoes and salt to taste. Shake and stir to distribute the seasonings. Cover the skillet and immediately lower the heat to medium low. Cook,flipping the potato slices gently with a spatula occasionally until the potatoes are tender,about 30 minutes. If the potatoes begin to brown lower the heat a bit. They should be quite tender and saturated with flavor.
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Post by bixaorellana on May 7, 2009 14:21:51 GMT
I'm definitely trying this! I love the idea of those flavors soaking into the potatoes. And potatoes cooked in oil like this would be good cold, too.
Are the garlic cloves put in whole?
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