Know Your Ingredients -- Potatoes, Part II

            Last time we learned about the attributes of the potato.  This time we will look at different uses of the potato.

 

Potatoes lend themselves well to a variety of dishes.  Most cultures of the world have adapted the potato in some way.  Potatoes can be served at every meal or for snacks.  They can be used in appetizers, soups, salads, breads, side dishes, main dishes and beverages (vodka).  I am sure they have been used in some way in desserts or sweets.  They can be part of the meal or the whole meal.

Potatoes can be boiled, baked, fried, or a combination of cooking techniques used.  They can be served hot, warm or cold.  Leftover potatoes can be repurposed to make a completely different dish.  They are a very versatile ingredient.  It is fun to experiment with them and let your creativity go wild.

 

For more information:   http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48

I really like this website for getting to know your ingredients.  The World’s Healthiest Foods at http://www.whfoods.com/ also provides recipes and nutritional information.  Don’t be surprised to find potatoes on this website.  Potatoes are good for you.  It is how we cook them and what we put on them that make them unhealthy.

 

This Week’s Challenge –Potatoes

            This week try a cooking a potato by a different method.  Potatoes are most commonly served boiled, baked, fried or mashed.  Try a new method or try an old method a different way.  An example would be making mashed potatoes without dairy using broth instead of milk. 

 

Tip for this Week – Keep potatoes warm while working with them.

            Temperature changes the texture of potatoes, so it is very important to keep the potatoes hot or warm if you are cooking the potatoes twice as in the following recipes.  For instance, do not let the potatoes go cold once they are baked for twice baked potatoes.  Bake the potatoes and while they are still hot prepare them for the second baking.  This is true of all recipes that have two cooking steps.

 

 

This Week in Punkin’s Kitchen

 

Twice Baked Potatoes



The in gredients

Use russet baking potatoes.  Wash
and prick a few times.

 

 

 

 

 

 

 

 

 

                        Large high quality baking potatoes

                        Milk or half n’ half

                        Butter

                        Sour Cream

                        Salt and pepper

                        Cheese, sliced or grated

                        Paprika

 

1.    Scrub and bake the potatoes until thoroughly done. 

 

Hot potato out of the oven.

 

2.    Remove from the oven and working while they are very hot, slice each potato in half lengthwise.  Scoop out the centers into a mixing bowl.  Make sure to leave enough potatoes along the skin for it to hold its shape.  St the skins aside.

 

Cut the potatoes in half lengthwise.

Using a spoon scoop out the center of the potatoes
into a mixing bowl.  Leave some potato on the
inside of the skin so it will hold its shape.



 

Place the potato skins a\on a baking
sheet.

 

 

3.    Mash the potato insides, adding the butter, sour cream and salt and pepper.  Use enough milk or half n’ half to make thick mashed potatoes. 

 

 

Add the butter and sour cream and
mash the potatoes.

Add salt and pepper and continue mashing.
I sometimes use a hand mixer to whip the potatoes.

When the butter is melted add a little cream or
milk,  The mashed potatoes should be thick.

Fill the potato skins with the mashed potatoes.
Smooth and shape them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4.    Fill the skins with the mashed potatoes.  Place the filled potatoes on a baking sheet so that they do not touch. 

5.    Top with a slice of cheese pushed partially into the mashed potatoes or top with grated cheese.  Sprinkle with paprika.  

 

Top each potato half with a slice of
cheese.  Grated cheese can also be used.

Rebake the potatoes until the cheese is melted and
the potatoes are reheated through.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with paprika and serve piping hot.

 

6.    Return the potatoes to the oven and bake at 350 degrees until the cheese is well melted and the potatoes are heated up. 

 

These are best if the potatoes are not allowed to cool between the first baking and the second.                       

 

 

Duchess Potatoes

 

 

2 lb.                 Potatoes, Russet or Yukon Gold

                        Salt

¼ C                 Heavy cream

4 T                   Butter

¼ t                   Nutmeg

½ t                   Pepper

3                      Egg yolks

 

The ingredients

 

1.    Wash, peel and dice the potatoes.

Dice the potatoes as for mashed potatoes.
Add plenty of salt.

 

2.    Place them in pot and cover with water.  Add 2 T salt and boil as for mashed potatoes.

3.    When the potatoes are done, drain them in a colander and return to the pot.  Place the pot over low heat and allow the excess water to steam.

Drain and mash the potatoes.  I uses russet
and Yukon gold potatoes

 

4.    Preheat oven to 425 degrees. Melt 2 T butter and set aside.

Butter ready to melt in the microwave.

Eggs separated and ready to add.

 

5.    Begin the mash the potatoes and add the remaining 2 T butter.



Add the butter and mash the potatoes.
Add the cream, nutmeg and pepper.  Taste
and adjust the seasoning.

Continue mashing until the butter is melted.

 

6.    Continue mashing until the butter in incorporated and add the cream, nutmeg and pepper.  Do not over mash them.

7.    When everything has been incorporated, taste for salt and add the egg yolks.

Beat the egg yolks and add to the potatoes.
Saver the egg whites for another use, like
meringues.

Mash the potatoes to incorporate the yolks.

 

8.    Prepare and pastry bag with a large star tip.  Fill the pastry bag with the potatoes.

Pastry bag prepared with a large star tip.

Pipe a 2 " rosette of potatoes.

 

9.    Pip the potatoes in 2” round on to a baking sheet.

10. Brush with the reserved melted butter.

Brush or drizzle the melted butter on the rosettes.

 

11. Bake at 425 degrees for 20 minutes until well browned.

 

They should be golden brown, crispy on the
outside and soft in the centers

 

If the potatoes are too firm for your taste,
try adding two whole eggs instead of three yolks.

Served with grilled lamb chops and golden
beets in orange sauce.  A green vegetable, like
asparagus, would also go very well.

 




 

 

Steamed Potatoes

  

Steamed potatoes

Potatoes

Butter, melted

Salt and pepper to taste

Parsley, freshly chopped (optional) (other fresh herbs can be used)

 

Wash the potatoes.  I used a white potato.

Slice the potato into 1/4 inch slices.
 

1.      Wash the potatoes leaving the skin on.  Slice the potatoes in ¼ inch thick slices.

2.      Place the potato slices in a steamer and cook about 20 minutes or until they have the desired tenderness.

Place the slices in a steamer and steam until
the desired tenderness.

 

3.      Remove the potatoes to a serving dish.

I added the parsley, salt and butter to
the melted butter.

Pour the melted butter over the potatoes and serve.

 

4.      Pout the melted butter over the potatoes.

5.      Add the salt and pepper to taste and garnish with the parsley.

 

 

Vegetable of the week

 

Collard Greens

 

1 bunch         Greens (mustard, collard, or turnip)

                        Bacon grease

                        Salt and pepper to taste

 

The collard greens

The ingredients

 







 

1.    Wash, remove the stem and chop the greens and place in a large soup kettle.

Remove the fibrous stem.

Stack the leaves.

Slice lengthwise

Slice crosswise

Place in a pot and cover with cool water.

 

2.    Cover with cold water and bring to a boil.   

3.    When the water boils, pour of the water and replace it with cold water.  Bring the water to a boil.

Drain off the water and replace with cool water.
Bring it to a boil again and drain.

 

4.    Drain the greens for a second time.  This makes the greens more tender and removes the harsh, bitter taste. 

5.    Cover with water and bring to a boil for the third time.  Pot licker can be used for the water for the third time. (See below)

Add the bacon drippings, salt and pepper.

 

6.    When the water boils the third time add bacon grease salt and pepper and cook 30 minutes and the greens are done.  Of course in the olden days they cooked the greens all day until they were an appealing brown color.
7.   Drain and serve.



I plan for one buch of greens for two servings.

 

The pot licker from the bacon drippings.  This time
I just added the bacon drippings, but making the pot licker
from a ham hock is more authentic and flavorful

Pot licker is a broth made from boiling a ham hock, ham bone or leftover fat and drippings from a ham.    In a small saucepan boil the ham hock until the meat falls off the bone and cool.  Chopped onion can be added with the ham.  Allow the broth to cool and refrigerate overnight.  Remove the fat and bone, reserving the liquid (pot licker) and meat.  Pot licker is used with greens, beans, hominy and other vegetables.

Happy St. Paddy's Day



Finger sandwiches with Irish Cheddar and Green Beer

 

Happy Cooking!