Follow by Email

Thursday, November 22, 2012

Cook With Me: On This Day, Potatoes

It sounds simple and it is, really. Thanksgiving is the beginning of being thankful every day for so very much.




And for potatoes. 

Yes, those rich little eggs unburied from theearth.

For potatoes can be so many things.

fried crispy little cakes with onions.

sweet raised potato dough with fat streusel crumbs.

firm and golden chunks in a salad crunchy with celery and sweet with lumps of crab.

sitting beneath a fried egg and chorizo after a long walk in Galicia.

and simply boiled - their red skins split. the insides fluffed with steam, salt and butter and parsley. 


Nana’s Pennsylvania Dutch Potato Filling
truth be told Nana usedto use dried parsley

5 pounds Idaho russet potatoes
1 cup diced celery
1-1/2 cup diced onion
3/4 cup freshparsley 
4 eggs
2 sticks (1 cup) butter
3 cups cubed bread
1-2 cups milk, or enoughto moisten bread cubes
salt, pepper and celerysalt

butter an 11 by 14buttered baking dish and set aside

cook potatoes in saltedwater til tender. heat a large skillet andadd 2 tablespoons butter, when sizzling sauté celery, onions, andparsley with a sprinkling of salt and pepper til tender and slightly browned.

remove from pan and addmelt 1/2 stick of butter. when hot add the bread cubes and browntill nice and crispy. reduce heat to medium low if necessary to keep fromburning!

drain potatoes; returnto cooking pot and add in the remaining 6
tablespoons butter. mixwith wooden spoon vigorously. add eggs and milk
and mix thoroughly. addcelery and onion mixture. add butter fried bread
cubes. more milk ifnecessary. celery salt, salt and pepper to taste. 
scoop into preparedbaking dish and bake at 400° for 1 hour until golden

Erick Snover’s Roasted Garlic Mashed Potatoes 
Erick would never use dried parsley

makes enough for one to six folk
8 to 10 cloves garlic

2 pounds russet or yukon gold potatoes, cut up
1 cup heavy cream
1 tablespoon snipped fresh rosemary, thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper
wrap unpeeled garlic cloves in foil. bake in a 400 degree f. ovenfor 25 to 35 minutes or until cloves feel soft when pressed. when cool enoughto handle, squeeze garlic paste from peels.

meanwhile, heat the cream but do not let boil, with the rosemary,thyme, and oregano.
in a covered kettle cook potatoes in a small amount of boilingwater for 20 to 25 minutes or until tender. drain; return to kettle. mashpotatoes and garlic paste with a potato masher or an electric mixer on lowspeed.
add herbed cream; salt; and pepper. beat until light and fluffy.

Related Posts Plugin for WordPress, Blogger...