Potatoes are your pals
Regina Murphy
Wednesday, January 7, 2009
Not only are potatoes still fairly economical, you can get different kinds: Gold, red, white, blue, sweet, baking, boiling and fingerling. Each has a slightly different flavor and color to keep things from getting dull.
Baking potatoes have more starch, which helps them fluff up. Boiling potatoes have less starch which helps them break down well in stews and casseroles.
I was hunting for some different things to do with Mr. Spud, and came across the great website www.southernfood.about.com. There are tons of ideas on what to do with potatoes out there!
POTATO BROCCOLI
CASSEROLE
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
2 cups milk
1/2 (4 ounces) pkg. cream cheese, cubed
1/2 cup shredded mild cheddar cheese or Swiss cheese
4 cups (about 16 oz.) hash brown potatoes, ready to cook
2 cups broccoli, cooked, drained
1/4 cup fine dry bread crumbs
1 Tbsp. melted butter
Melt the two tablespoons butter in a saucepan over medium low heat. Whisk in the flour, salt, pepper, nutmeg and milk. Cook and stir until bubbly. Add cream cheese and cheddar or Swiss cheese, stirring until melted. Stir in hash browns. Spoon half of the mixture into a shallow buttered baking dish. Top with broccoli. Spoon remaining mixture over the broccoli.
Cover and bake at 350 degrees for 30 to 35 minutes. Mix bread crumbs with remaining melted butter; sprinkle around edges of casserole. Bake, uncovered, 10 to 15 minutes longer and serve piping hot. Delicious!
This dish is very simple, but big on flavor. You don’t always have to put cheese on things, and this recipe lets the potatoes shine through. Make it prettier by alternating different colors of potatoes.
LYONNAISE POTATOES
1 cup chopped onion
6 Tbsp. butter
3 cups cooked potatoes, sliced
1 tsp. salt
1/8 tsp. pepper
Chopped fresh parsley
Heat butter over low heat in a large heavy skillet. Add onions and sauté until golden brown. Add potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.
Want to add some fiber to your diet? Eat those potato skins! They are good, despite what your friends may say.
CRISPY POTATO SKINS
4 large baking potatoes, scrubbed
Salt & pepper
Oil for deep frying
Sour cream mixed with chives, optional
Shredded cheese, optional
Prick potatoes in several places with a fork; bake in a 400 degree oven until tender, about 1 hour.
Remove, cool slightly, and cut in halves lengthwise. Scoop out potato flesh and refrigerate for another meal. Cut skins in half again.
Heat oil in a deep fryer to 375 degree. If you have a deep fryer basket use it to lower the skins into the oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp. Otherwise, be careful sliding them in and use a slotted spoon to get them out.
Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, if desired, or top with cheese and place under the broiler to melt.
This recipe has room for flexibility in the amount and type of chiles you use, so feel free to experiment.
POTATOES WITH CHILES
1/2 cup chopped sweet onion
1 clove garlic, finely minced
2 Tbsp. butter
2 Tbsp. crushed dried chile peppers
3 to 4 large potatoes, peeled and diced
Monterey Jack or Cheddar cheese
Sauté the onion and garlic in the butter until soft, then add the chiles. Toss the potatoes in the mixture.
Place the potatoes in a shallow pan with a little water and bake in a 350 degree oven until the potatoes are tender, about 45 minutes.
Sprinkle the cheese over the top of the potatoes and put back in the oven for 3 to 5 minutes, until cheese is melted. Serve hot.
How about a “new potato” recipe for the new year? These mini baked potatoes are perfect for a buffet or as appetizers. They are generally sold as “B” size in the loose bins. If you don’t see Yukon Gold then go for the red ones.
There’s a trick to this recipe: You want the potatoes to sit up, so there are options. You can shave a small bit off the flattest end to make a base or you can let them settle into their most stable position and work with whatever it is. For the potato to look it’s best, there will need to be enough of a top to stuff with the goodies.
MINI BAKED POTATOES
10 small Yukon Gold potatoes
Olive oil
Salt
4 Tbsp. prosciutto, diced, divided
1/2 cup mascarpone cheese
2 Tbsp. chopped chives
Preheat the oven to 350 degrees. Wash and dry the potatoes. Prick the tops several times with a fork. Rub them with a little olive oil, sprinkle with salt and bake for about 40 minutes, or until the potatoes are cooked through.
Protect your hands from the heat, and cut an “x” in the top of each potato. Push in the sides to split it open. Divide the prosciutto, mascarpone and chives in that order among the potatoes and serve immediately.
Another version of this is to use a melon baller to scoop out some potato flesh, then mix that with the other ingredients and restuff the potatoes just like a “twice baked” potato. Top with some extra cheese, sour cream, chives, etc. for a finished look and enjoy.
FHTC’s continuing education courses are still before us. Four more food events are coming up, and advance registration is required.
This Monday at 6:30 I’ll show you how to make tamales. It’s easier than you think! Then on January 26, you can learn how to use puff pastry to make a Valentine fruit tart for your sweetie, and sample the finished project.
You can also learn how to make homemade artisan bread from scratch. A two-day, hands-on immersion into the history and artistry of a fermented dough will be held the evening of January 30 and afternoon of January 31st. Kim Holcomb spent a summer selling her fabulous breads at the Farmer’s Market, so she knows all the tricks of the trade, and she’s integrating those skills with her talents as Public Education Director of the Lyon County Historical Society.
February 11 it’s Candy Cane Hearts for Your Valentine. Make a decorated candy cane heart in this fun, all ages class with Marie Malone, 2:40 - 3:45 p.m. This class is free for Quest students and $5 for others. Costs range from $5 to $29. Call 343-4600 to get more information or to register, or visit http://flinthills.augusoft.net.
January 16 is “Hot and Spicy Foods Day”! I don’t know why. But it’s a good reason to call for some hot and spicy recipes! Send one to me at 517 Merchant, or murphysmenu@yahoo.com. Let’s Get Cooking!
madpoet (anonymous) says...
I have good luck cooking Yukon gold potatoes in the microwave. I wash and quarter as many as I think we'll eat at once. I toss with margarine, onion and garlic powder, pepper, a little salt, and dried parsley. I cook in a covered dish on high until done.
January 7, 2009 at 3:10 p.m. ( permalink | suggest removal )
create (anonymous) says...
Those new steam bags work beautifully with potatoes too. Quarter red potatoes, toss with olive oil, salt, pepper, parsley and minced garlic. 4 minutes and voila!
January 7, 2009 at 6:04 p.m. ( permalink | suggest removal )