|
Post by joanne28 on Aug 22, 2011 14:40:47 GMT
I made these for a brunch yesterday and they turned out beautifully. I didn't make enough - I could have eaten them all by myself!
|
|
|
Post by bixaorellana on Aug 25, 2011 4:07:31 GMT
Oh thanks, Joanne! I had a feeling you weren't just being polite when you first responded to the recipe -- that you were a kindred spirit in the potatoes+vinegar taste faction.
|
|
|
Post by joanne28 on Aug 25, 2011 15:39:08 GMT
Bixa, my politeness manifests itself by keeping my trap firmly shut when opening it would get me in trouble. So I don't normally toss around pleasantries for the sake of it.
|
|
|
Post by lola on Sept 13, 2011 15:33:09 GMT
Finally with the house to myself during the other day, with a few bonus hours for the vinegar aroma to clear, I made this. Delicious, bixa. Thank you.
I used white vinegar and farmer's market new potatoes, yukon gold. Will go for some variations next.
|
|
|
Post by Deleted on Jan 26, 2012 10:40:14 GMT
I bought some huge potatoes the other day and have decided to make stuffed potatoes, a new item for me. I see that obviously you have to bake them first, but I don't have the slightest idea how since it is not part of my food culture. The sites say things like 'rub oil on them, prick the skins, bake for 60 minutes, etc.' but I'l thinking there must be some special tricks you need to know to avoid some unexpected mishap (exploding potatoes; mushy on the outside, totally raw on the inside; and probably other things I can't even imagine).
I'm sure that somebody has some tips.
|
|
|
Post by tod2 on Jan 26, 2012 12:54:01 GMT
My hand is up Sir ;D I did some last week like this:
Put the spuds in the microwave and micro for 3min then check if spongy/soft-ish, otherwise do more time. Leave to cool so you can handle them. Cut in half when warm and using a metal spoon gouge out the soft inside and drop into a bowl. Place potato/potatoes on a baking sheet/oven proof flatish dish. Mash the potato in the bowl adding whatever spices and other meat/veg/cheese you like. Spoon back into halves - don't compress but try and get a little mound. Decorate with more cheese or brush with butter or spray with olive oil. Bake until looking brown and gorgeous!
Tip: You can deep fry the skin halves to get a really crisp little boat shape before stuffing but I don't bother.
|
|
|
Post by Deleted on Apr 4, 2013 11:48:06 GMT
East Indian inspired potatoes by casimiraLast evening I took a major departure from the relatively conventional way in which I prepare potatoes. This was a killer dish when all was said and done and tasted. I braised the potatoes in oil to start and then added coconut milk (thinned a wee with water). I added ginger, onion and curry powder. Garnished them with cilantro and Thai chili.
|
|
|
Post by lagatta on Jan 27, 2017 14:19:59 GMT
Patate alla lucana (Potato gratin from Basilicata)I didn't turn up a general thread on potato dishes or on potato gratins. Indeed, as the author says, they don't seem typically Italian, especially not southern Italian (they are more common in northern areas bordering on France, Switzerland and Austria), but this sounded especially good in the wintertime. I made a dauphinoise a while back and didn't even enjoy it (gave most of it to a friend) because the cream simply made it too rich for my tummy; pity, as since I have a degree of lactose intolerance, I had to shell out for treated cream). memoriediangelina.com/2017/01/27/patate-alla-lucana/#.WItQIX0YGSpThis has no cream, just tomatoes, olive oil and some pecorino, with the addition of more cheese and - or anchovies. Remember to use a more waxy type potato - here, that might be Yukon Golds.
|
|
|
Post by mickthecactus on Oct 31, 2018 17:28:15 GMT
Poundy -- made by Mrs. Cactus at Christmas as stuffing
It goes something like this-
4 potatoes to one onion which needs to be cut up finely. Boil potatoes then mash with milk and butter. Add about a tablespoon of flour, the onion, about a teaspoon of sugar and salt and pepper. At this stage I have to taste to see if it needs more of anything. Once we are satisfied with flavour it goes into an ovenproof dish and is baked in the oven at about 180 fan for about 30/40 minutes until there is a little bit of a crust. Serve separately with the rest of the meal.
|
|
|
Post by bixaorellana on Nov 1, 2018 3:05:11 GMT
Yes, I can see that poundy is different & rather a more refined dish than boxty would be. Mick, you said Mrs. Cactus uses it as stuffing. That means it is baked inside the bird, right?
|
|
|
Post by mickthecactus on Nov 1, 2018 8:09:44 GMT
No, always baked separately in our house but it can be stuffed into bird.l
|
|
|
Post by mickthecactus on Jan 21, 2020 16:37:56 GMT
Time to cook this again I think!
|
|
|
Post by kerouac2 on Jan 21, 2020 16:50:11 GMT
And meanwhile, I just cooked a big pot of oxtail, which has basically nothing to do with this, but I am extremely inspired by the next step of preparation, particularly the lime and lemon juice.
I want to eliminate the potatoes (even though I love potatoes), but I am not sure of the replacement item.
|
|
|
Post by lagatta on Jan 21, 2020 17:12:34 GMT
Odd, I'd think that would be very good with potatoes.
|
|
|
Post by kerouac2 on Jan 21, 2020 17:32:28 GMT
Of course it would be. But there are just times when I get tired of potatoes.
|
|
|
Post by bixaorellana on Jan 21, 2020 22:17:22 GMT
Polenta? Quinoa? Sweet potatoes? Risotto?
|
|
|
Post by casimira on Feb 2, 2020 15:57:54 GMT
This does sound delicious Mick.
I am a tad confused about your mention of adding "the stock" as I don't see it listed in the ingredients.
Thanks.
|
|
|
Post by mickthecactus on Feb 2, 2020 16:15:11 GMT
Good point Casi! But I no longer have the recipe book I got it from. Chicken stock seems the most likely I guess but how much?
|
|
|
Post by onlyMark on Jul 7, 2021 18:38:25 GMT
The first recipe was my dinner tonight. I'll do the second one tomorrow. My portions are twice the size though.
|
|
|
Post by htmb on Jul 7, 2021 19:14:36 GMT
Either one would suit me.
|
|
|
Post by kerouac2 on Jul 7, 2021 19:20:42 GMT
They look pretty good to me.
|
|
|
Post by onlyMark on Jul 7, 2021 20:01:25 GMT
I added half a fried onion and some garlic to mine. Good stuff. On the side was pickled red cabbage, pickled onions and pickled beetroot. Bought from a GB supermarket on the coast.
|
|
|
Post by bixaorellana on Mar 30, 2022 22:55:07 GMT
Potato pin-up ~ Plain but delicious. I cooked two slices of very lean bacon in the pan, removed them & added the cut up baby potatoes, along with a drizzle of olive oil & some salt. Low-medium heat, covered, until the potatoes are cooked through & browning. That's when I added the sprigs of rosemary & the sliced jalapeño. Unfortunately the pepper was a pampered pot-grown volunteer & wound up having no heat whatsoever. No matter, the potatoes still were wonderful.
|
|
|
Post by casimira on Apr 1, 2022 2:17:54 GMT
My Mother would be so proud of you Bixa!
|
|
|
Post by bixaorellana on Apr 1, 2022 2:19:19 GMT
The ultimate compliment!!!
|
|
|
Post by onlyMark on Apr 1, 2022 13:33:11 GMT
Yes, for sure, I'd eat all that. Just my thing.
|
|
|
Post by casimira on Apr 1, 2022 17:01:18 GMT
When I make that particular dish, I parboil the potatoes ever so slightly before putting them in a pre-heated oven (350F) placed in a #10 size cast iron skillet. Then drizzle in the olive oil and other ingredients (salt, pepper, onion, garlic and rosemary. (I use dried rosemary instead of fresh as I think the dried delivers more flavor). I noted that you did something similar by covering the skillet vs. parboiling. The main thing is that I roast the potatoes to a crisp.
|
|
|
Post by bixaorellana on Apr 1, 2022 18:17:26 GMT
Any portion of any dried herb delivers more flavor than the exact same portion of the fresh herb. That's because, were the dried herb to be rehydrated, there would be more of it.
Whenever possible, I use the fresh herb, not least because of the pleasure involved in picking or cutting it.
|
|
|
Post by lugg on Apr 1, 2022 20:29:13 GMT
That looks so good ; I make a similar dish but have never thought to add jalapenos - next time I will .
|
|
|
Post by tod2 on Apr 26, 2022 16:07:23 GMT
Whenever possible, I use the fresh herb, not least because of the pleasure involved in picking or cutting it. I agree with using fresh wherever possible, but I alwways find the recipe calls for far too little. When it comes to rosemary, parsley, thyme I almost smother the potatoes or whatever in the herbs. As the cooking process happens they cook down and if there is any fat/oil left at the end , I save this and use it again as it has been wonderfully infused with the herbs. Cassi, I tried using dry rosemary once but found the little spikes of rosemary spoilt the "in the mouth feel" and I was spitting out the little twigs. If I was to ever use dried again I would put them in a cloth net or even empty a new unused teabag after ditching the tea and adding the dried rosemary before tying closed.
|
|