Kosher: Just Potatoes

Image via WikipediaIf you are looking for a kosher dish, and on potatoes, this may be one that you can consider. It is lifted from The Jerusalem Post.

Read on!
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By JERUSALEM POST STAFF  
05/21/2011 18:35 

Lag Ba’omer is when we get to use our bonfire lighting skills and roast potatoes and marshmallows.

A new Hebrew cookbook, Potatoes, written by celebrity chef and food writer Israel Aharoni and veteran food journalist and author of many cookbooks Nira Russo, was published in time for the holiday and it contains more than 120 recipes, many useful tips and general information about different kinds of potatoes, methods of cooking and utensils.

This is not only a beautiful album with spectacular photographs (by Nelli Sheffer), but unlike other cookbooks, is a very useful one that you will keep handy in your kitchen.

The tips will add flavor to your everyday cooking and the information about methods and utensils will save you time and work.

The book is divided by cooking methods – baking, frying, boiling, steaming and pies – but to quote the writers: “Our main pride is the basic recipes made perfect. Our secrets to producing velvety mashed potatoes, basic but excellent latkes, our know-how of producing the perfectly baked potato in a home oven, and once and for all: how to make a good rosti.”

From the book we chose recipes that suit both Lag Ba’omer and Shavuot, and can be served as side dishes or main dishes with salad.

PERFECT MASHED POTATO 

Add cheese to the mashed potato and discover heaven.

✔ 3 Tbsp. olive oil 
✔ 2 zucchini, washed and cubed 
✔ 1 chopped onion 
✔ 4 or 5 red medium potatoes
✔ 11⁄2 cups water 
✔ Salt & black pepper 
✔ Pinch nutmeg
✔ 30 gr. butter 
✔ 2-3 triangles of “La vache qui rit” cheese (or similar cheese) 
✔ 1⁄4 cup milk Heat oil in pan or wok, trim ends of zucchini and onion.

Peel potatoes and cut into 1-cm. slices.

Add the potatoes to the pan, and mix while cooking for 5 minutes. Place vegetables in a pot, add water and cover. Lower heat and cook for 10 minutes.

Discard some of the cooking water. Place back on the stove and turn heat up. Add salt, pepper and nutmeg. Add half of the butter. Press using a hand masher. The heat will dry the potatoes making it more absorbent for additions. Spreading the mashed potato on a pan will quicken the drying of the mashed potato.

When dry, add cheese and mix well.

Spread again, add milk, mix. Add butter, mix and taste. Add salt if necessary.

The secret: Adding “La vache qui rit” gives smoothness and richness to the mashed potato.

The same idea can be applied to a simple baked potato: Take a small piece off the end while still hot, insert 1 triangle of cheese or more and mix with a fork.

More: Use Boursin, the French cream cheese. Yes, it’s expensive, but one dollop of herb Boursin will upgrade any mashed potato or soup. Did anybody mention calories? 

MASHED-POTATO STUFFED POTATOES 

A very pretty way of serving potatoes.

You simply bake young long potatoes, remove both ends, dig out the inside, place them “standing,” and fill them up with mashed potato. This makes for a very nice vegetarian main dish.

✔ 6 medium size long potatoes 
✔ 4 egg yolks 
✔ 30 gr. butter 
✔ 1⁄2 cup cream (or 1⁄4 cup sour cream and 1⁄4 cup cream) 
✔ 1 tsp. sugar 
✔ 1 tsp. mustard 
✔ Salt, pepper 
✔ 2 Tbsp. ground Parmesan cheese or other hard cheese 

Heat oven to 200º. Wash potatoes and bake on a grid over a baking sheet about an hour. Cool. When cooled cut each potato in half in the middle and place with cut side up. Empty the potato carefully.

Place in a bowl and mash with all ingredients except cheese. Fill the potatoes.

Create a small scoop on each potato using an icing nozzle or ice-cream scoop.

Sprinkle with grated cheese and bake until golden brown. Serve immediately.

POTATO TILES WITH HERBS 

✔ 1 kg. peeled “Desiree” (red) potatoes
✔ 1⁄4 cup olive oil 
✔ 2 cloves garlic, chopped
✔ 5 leaves sage, chopped 
✔ 2 Tbsp. thyme leaves 
✔ 2 Tbsp. rosemary leaves chopped finely 
✔ Salt, black pepper 
✔ 1⁄2 cup Parmesan cheese ground Slice potatoes to 3 mm. thick rounds.

Cook in boiling salty water 6-7 minutes.

Drain and wash with cold water. Drain all the water.

In a bowl, mix together oil, garlic, herbs salt and pepper. Pour over potatoes and mix well. Make sure all the potatoes are coated with the oil mix.

Place potatoes in an oven proof dish in lines, like tiles.

Sprinkle cheese over the potatoes and place in a pre-heated 200º oven for half an hour, until potatoes are browned nicely. 

The best spuds

Besides a nice bonfire, one of the holiday traditions is open-fire baked potatoes.

It is advisable to pay attention to the potatoes. All kinds are good for open fire roasting, but baking potatoes are best. Look for the yellowish Marvel or the Vivaldi.

Choose mature potatoes with a smooth clean skin of similar medium size. Smell them to make sure they are not rotting.

Wish to outdo everyone else’s potatoes this year? Here is how: 

Scrub each potato well. Dry with a kitchen towel, place on a large aluminum foil square. Remove a slice from the top, and make deep cuts almost all the way through the potato. Rub cut side with oil and sprinkle salt. You may add any herb. Wrap potato with the foil.

Another delicious way is to slice potatoes almost all the way through, and spread with either mayonnaise or prepared tehina, wrap with aluminum foil and bake for half an hour.

Tip: String six to eight potatoes on 1⁄3- cm. metal wire. Wrap and bury in the ashes. Check after 25-30 minutes. The wire assures a thorough even baking and makes removing the potatoes from the fire much easier.Subscribe to our Newsletter to receive news updates directly to your email


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Taken from The Jerusalem Post; source article is below:
Cooking Class: Just potatoes

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Report: Nigel Slater's herb recipes

Image by avlxyz via FlickrI have copied this article from the source as indicated below, and hopefully, as in my reproducing this article here, many will be able to reproduce Nigel's dishes with equal sophistication, or simplicity, if you like to call it that - if not completely modifying (or enhancing, if desired) at all...
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Now is the time to raid your herb garden. Don't be afraid to experiment, and always use a generous hand
 

• • 
    Nigel Slater
  • The Observer, Sunday 22 May 2011
  • Article history

I lost a lot of herbs last winter. Several varieties of thyme (lemon is always a little vulnerable), a couple of the marjorams that are so useful on pizza, and a fine-leaved tarragon all gave up the ghost during the cold snap. Tucking a new tarragon plant into a favourite old pot last night it occurred to me that I have been growing herbs, in one form or another, for most of my cooking life. Initially in a plastic pot by the sink in my first bedsit, then on the window ledge of my flat and now in the garden, the kitchen potherbs have met with mixed success. Some, like the lemon verbena whose citrus leaves are so refreshing when used to make a pot of tea, have lasted a decade or more. Others, such as the thymes, have a tendency to survive a year or three at most. This year's long, bitter winter resulted in me losing more than ever before.

My garden soil is rather richly composted, which makes it a poor home for most herbs, so I grow everything other than lemon balm and parsley in pots. Thyme, oregano and sage all prefer growing in light, well-drained soil – the sort of soil they would have in the wild. (I mix gravel in with garden soil for them.) In my experience only basil and coriander will tolerate rich, soggy soil. Herbs like it hot and tough, thriving on rocky hillsides, but they all hate sitting in cold damp soil or being allowed to dry out completely. With me, they often get both.

The soft-stemmed tender herbs – dill, coriander, tarragon, mint, chervil and wonderfully acidic sorrel – are the most appropriate to summer cooking. Their flavours are cool and gentle (though tarragon in quantity can be pushy) and they often complement one another when thoughtfully mixed. Mint and coriander are especially successful together (try them with a salad of hot peas and feta cheese or to finish off a prawn and noodle stir-fry), as are parsley and tarragon. Chervil, not often in the shops because of its fragile, lace-like nature, smells and tastes of an English garden in midsummer. It likes to hold hands with young, bloomy goat's cheeses and any white fish that has been steamed or poached, but don't put it with anything fatty such as mackerel or pork.

I used to maintain that one herb at a time was enough. But this spring I have been adding several culinary herbs at once to purist-style green salads, so you get sudden hits of aniseed, mint or citrus as you chomp your way through the shy, pale lettuce. The mixture of refreshing leaves coupled with the occasional explosion of palate-tingling herbs works because the base is monotone, everyday lettuce. Added to a mixture of hot, bitter and sweet leaves, the herbs would produce something too complicated and messy tasting.

Last night, dinner was a frugal mix of brown basmati rice and cold chicken made to feel luxurious with the addition of a few stalks of asparagus. It's amazing how far a two-quid bunch of spears will go. The pilaf was OK as it stood, but the excitement that came from a generous addition of compatible herbs – from lemony sorrel to clean-tasting mint added in great, fragrant handfuls – turned workaday into wonderful.

Likewise the new potatoes we ate with pieces of baked salmon tail the day before took off the minute I stirred a spoon of thick, lactic crème fraîche and a handful of tarragon into them. Tarragon is happy with any dairy produce, which is why it is so astonishingly good with mayonnaise, but it particularly relishes the sour edge of crème fraîche. I sometimes put a tablespoon of chopped tarragon and another of crème fraîche into the gravy of a roast chicken. If it seems too potent, knock the aniseed edge off with an equal quantity of flat-leaf parsley.

A certain timidity with summer herbs is a good thing until you get to know their strengths (marjoram can be terribly bitter in quantity, and lovage has murdered anything it has shared a plate with). But good things can come from a generous hand and a willingness to experiment, maybe even a little wild abandonment.

ROAST CHICKEN, HERB AND ASPARAGUS RICE

Initially intended to make the most of a small amount of asparagus and tender herbs, this straightforward rice dish has also proved to be an excellent way of using up a quantity of cold roast meat from the weekend. I have used chicken here, torn off in rugged, juicy pieces, but cold lamb or beef would be good, too, though I would probably swap the gentle aniseed charms of chervil for the more punchy notes of tarragon. This week I added small leaves of sorrel because I happened to have some, but they should be considered a treat rather than being essential to the recipe.

Serves 2 as a main dish
asparagus 250g
brown basmati rice 120g
butter 30g
bay leaves 2
black peppercorns 6 whole
thyme leaves from a couple of sprigs
roast chicken 250g of leftovers
spring onions 4 thin ones
parsley 3 or 4 sprigs
mint 4 bushy sprigs
sorrel (optional) 4 or 5 leaves
chervil a few sprigs
lemon olive oil 3 tbsp

for the yogurt:
chopped mint 2 tbsp
a little salt
olive oil a tbsp
garlic small clove, crushed (optional)
yogurt 100ml, thick, but not strained

Trim the asparagus and cut into short lengths. Boil or steam for 4-5 minutes until almost tender. Drain and cool quickly under running water.

Wash the rice 3 times in cold water, moving the grains around in the water with your fingers. Warm the butter in a small- to medium-sized saucepan, add the bay leaves, peppercorns and thyme leaves, stirring them around in the butter for a minute or two, until the fragrance wafts up. Drain the rice and tip it into the pan, cover with a couple of centimetres' depth of water and bring to the boil. Season with salt, cover with a lid and turn the heat down to a simmer. Leave to cook until the rice is tender, but has some bite left in it – about 15 minutes. Set aside with a lid on, but the heat off.

Tear the chicken into large, jagged pieces and put them into a large mixing bowl. Trim and finely slice the spring onions. Chop the parsley and mint. If you are using sorrel, shred it finely. Pick the leaves from the chervil and add with all the other herbs to the chicken. Fluff the rice up with a fork. Tip the warm rice into the herbs and chicken, add the steamed asparagus and toss gently with the lemon oil. Correct the seasoning to taste with salt and pepper and serve. The mixture should be light, green and fresh. Serve with the following yogurt sauce.

Yogurt to accompany the rice:

Stir the mint, salt and olive oil into the yogurt. You could add a small clove of crushed garlic, too, if you fancy. Spoon the mixture over the pilaf at the table.

NEW POTATOES, CRÈME FRAÎCHE AND TARRAGON

Tarragon can be a bit of a bully on its own and benefits from being mixed with other milder herbs, such as parsley. I use about half tarragon to parsley to season a simple cream sauce for steamed new potatoes. Partner this with ham or baked fish for a herbal summer lunch.

Serves 4 as a side dish
new potatoes 500g
tarragon the leaves from 4 or 5 sprigs (about 2 tbsp)
flat-leaf parsley 4 sprigs
crème fraîche 4 heaped tbsp

Gently rub the new potatoes clean, washing them well under running water, but leaving the skin be. Boil or steam them until tender. Drain, thickly slice and return them to the stove, this time over a gentle heat.

Remove the leaves from the tarragon and parsley stems and chop roughly. Put the crème fraîche into the pan with the potatoes. Fold the potatoes gently into the melted cream and herbs till they are lightly coated.

Email Nigel at nigel.slater@observer.co.uk or visit
guardian.co.uk/profile/nigelslater for all his recipes in one place

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Taken from guardian.co.uk; source article is below:
Nigel Slater's herb recipes

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Sweet Potato Recipes

Image via WikipediaNow this is another very simple fruit (is it a fruit or a vegetable?) that has diverse uses, and the dishes that can be made from it is quite unlimited. I should say, it can be broiled, fried, boiled, cut into round pieces or into chips, mashed, etc., etc.

It is also very economical. Have you seen a sweet potato that is very expensive?

And these are very nutritious, too. The many varieties also add to the variation in color, texture and taste. Makes for the perfect dessert (or dip), as shown in the list of recipes for this versatile root crop.

Go on now... Enjoy!
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Posted by KathyPatalsky
April 22, 2011


Here are some of my most favorite sweet potato recipes. These dishes will add some vitamin-A rich deliciousness to your spring holiday table. Serve these dishes for Easter – or serve them all year long. Sweet potatoes are one of my favorite foods – these are my most beloved recipes. And feel good diving into healthy sweet potatoes! Kids love them too. Eat up! Check these sweet potato recipes out..

Sweet Potato Glow Spirals - a perfect appetizer or small bite. Or serve these bites up for a light lunch. They are kinda like sweet potato sushi! Without the fish. Or rice. But you get the idea!

Sweet Potato Apple Souffle Cups – another perfect small bite or elegant appetizer. Serve these cups warm from the oven for some cozy golden yumminess.

My Famous Sweet Potato Mash – this is my most favorite mash. I serve it at Thanksgiving – or just as a side dish for supper. This is the mash I use to stuff my Sassy Sweet Potato Pitas below..

Sweet and Sassy Sweet Potato Pockets – I first started making these when I went vegetarian – I’d bring them to dinner parties and holiday feasts so that I’d have something to eat! But when everyone started asking for the recipe I knew I had a winner. I make these often – and kids love them!

Sweet Potato Stuffed Roasted Pepper – Lovely hearty side dish for sweet potato lovers like you and me!

Sweet Potato Mash and Lemon Pepper Tempeh – this is one of my favorite meal combos. Protein-rich and super healthy. Give this vegan combo a try!

Sweet Potato Biscuits – the classic sweet potato biscuit gets a healthy makeover. These are vegan, and tender-licious. I crave these cozy biscuits.

Sweet Potato Dream Dip – this luscious creamy yam/white bean dip is the perfect party-starter. Whip it up in a flash and serve it with some crackers and veggie sticks. Par-ty!

Silly Sweet Potato Pizza - the ultimate kid-pleaser that even adults will swoon over. Creamy mashed sweet potatoes, maple, pecan and citrus flavors. Serve as a side dish or main event!

White Yam Sweet Garlic Bean Dip – this was a soup recipe gone wrong, and a bean dip recipe gone right! Creamy and packed with garlic-white yam flavor.

Taken from blogs.babble.com; source article is below:
Favorite Sweet Potato Recipes

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Healthy Potatoes Recipes

There's some healthy recipes on potato, and I can't publish them here. The copyright terms does not allow me to do that quickly, so if you are interested, just click on the link.

There are quite a number of recipes using potato in that site, so go ahead and check it out:
Healthy Potato Recipes - Cheap Ideas for the Health Conscious

Happy cooking!

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Cheat Shepherd’s Pie

Brought to you by FairPrice

A Healthier Alternative

FairPrice Mixed Vegetables are a nifty and nutritious staple to have in your freezer

ANNETTE TAN

food@newstoday.com.sg

Weekend afternoons are days I reserve for playing in the kitchen. By that, I mean experimenting and taking my time with more complex dishes that require more work than I can afford on a weekday.

On those working days, fuss-free ingredients are my best friends. The less peeling and chopping I do, the better. Yet I want my food to be as fresh and of optimum quality as possible. So, a little shrewd planning is often called for.

Dishes such as shepherd's pie are great because I can make the components separately and ahead of time, with help from healthful ready-to-use products such as FairPrice Mixed Vegetables and good pasta sauce.

FairPrice Mixed Vegetables are a product of Hungary and feature a healthy mix of peas, carrots and corn that can help the whole family meet our fibre requirements. It is also cholesterol-free and comes with a good eating stamp of approval in the form of the Healthier Choice symbol.

Available in 400g or 1kg packs, they are a good staple to have in the freezer. Toss them into soups, salads and pastas, or fry them up in an omelette. The possibilities are endless and your family will be healthier for it.

FairPrice Mixed Vegetables ($2.20, 400g / $3.80, 1kg) is available at all FairPrice supermarkets.

Cheat's Shepherd's Pie
Serves 4

• 3 potatoes, peeled and halved
• 1 tbsp salt
• 15g butter plus another 10g for topping (softened)
• 3 tbsp milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp FairPrice Olive Oil
• 2 cloves garlic, minced
• 400g minced beef
• 1 tbsp Worcestershire sauce
• 1/2 cup FairPrice Mixed Vegetables
• 1 cup bottled tomato pasta sauce
• 1 tbsp sugar
• Salt and pepper to taste
  

1. To make the mashed potato topping, place the potatoes and salt in a saucepan, cover with water and bring to a boil. After about 12 minutes (or when the potatoes are tender right through when poked with a fork), remove from heat and drain.
2. In a bowl, mash the hot potatoes and 15 grams of butter with two forks or a potato masher.
3. Add milk, salt and pepper, and mix well. Do not overwork the potatoes or your mash will turn gummy. Set aside. (You can do this a day or two in advance and keep in the fridge.)
4. To make the filling, heat olive oil in a saucepan and add garlic. Fry till fragrant but not browned.
5. Add the minced beef and fry for about 8 minutes, or until the beef has released its moisture and the moisture has evaporated.
6. Add Worcestershire sauce and fry for another 2 minutes.
7. Add FairPrice Mixed Vegetables and fry for another minute or so.
8. Add pasta sauce and stir to mix. Cook till the sauce has thickened slightly, about 8 to 10 minutes.
9. Add sugar and stir. Taste, and add salt and pepper accordingly. Set aside to cool. You can do this up to two days in advance and refrigerate.
10. Preheat oven to 180 degrees C.
11. To assemble, spread the beef mixture in a pie dish and level with a spoon. Spread the mashed potatoes over the beef to form an even layer on top.
12. Dot the surface of the mashed potatoes with the other 10 grams of butter and then use a fork to blend it into the surface, making a pattern as you do. This will give the pie a nice "crust".
13. Bake in the oven, on the centre rack, for 25 minutes. Serve hot.
    

From TODAY, Food – Thursday, 13-Aug-2009

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Hainanese Pork Chops

A VERSATILE EVERGREEN

FairPrice Cream Crackers are a wonderfully nostalgic snack and make a great crust for pork chops, too

ANNETTE TAN, food@newstoday.com.sg

05:55 AM Jun 04, 2009

Cream crackers are one of those old school foods that take us right back to our childhoods. I remember my grandparents happily dipping those crispy biscuits into their coffee.

And it’s nice to see that some traditional foods still have their place in modern-day predilections.

FairPrice Cream Crackers are still perfect as quick teatime or breakfast treats, especially when paired with jam, marmalade or just plain ol’ butter.

These trans fat-free biscuits are also Halal and cholesterol-free. Which only means that people of all ages can enjoy them anytime of the day. I like their crispy, fluffy wholesome goodness.

I’ve often found that FairPrice Cream Crackers also come in handy when making another nostalgic dish: Hainanese pork chops.

Instead of breadcrumbs, I whiz a couple of cream crackers in the food processor and use them to coat the pork.

It’s something my mother always did. So, here I am doing exactly the same.

 

View Full Album

Assorted FairPrice Cream Crackers ($1.75 for a 420g packet) is available at all FairPrice supermarkets.

Hainanese Pork Chops

Serves 2 to 4

 

6 slices pork fillet

1 tbsp Chinese rice wine

1 tbsp light soy sauce

1/4 tsp salt

1/2 tsp ground pepper

1 cup FairPrice Canola Oil

2 eggs, beaten

8 pcs FairPrice Cream Crackers, ground to fine crumbs

1 potato, sliced

1 large onion, sliced

1 cup ketchup

2 tsp white vinegar

1 tbsp dark soy sauce

1/2 tsp ground white pepper

1 tsp corn flour

2 tomatoes, quartered

1/3 cup frozen peas

 

1. Beat the pork fillet with a meat mallet to thin them out. Then marinate them in Chinese rice wine, light soy, salt and ground pepper.

2. Heat oil in a frying pan until it starts to shimmer. Place the beaten eggs in a saucer and the cream cracker crumbs in another saucer.

3. One at a time, dip the pork slices in the beaten egg and then the

cream cracker crumbs to coat. Slide into the hot oil and fry till golden. Remove and drain on kitchen paper.

4. In a wok, heat two tablespoons of the oil you used to fry the pork. Fry the potato slices until they are tender. Remove and drain on kitchen paper.

5. Make the sauce in the same wok. Fry the onion with the oil left in the wok for five minutes, until it starts to soften.

6. Add the ketchup, vinegar, dark soy, pepper and half a cup of water. Bring to a boil.

7. In a small bowl make a paste with corn flour and a bit of water. Add to the sauce, let it bubble and thicken.

8. Stir in tomatoes (do not cook through), peas and fried potatoes. Pour everything over the pork slices. Serve immediately with rice.

From TODAY, Food – Thursday, 04-Jun-2009

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