<<Disclaimer: Verify this information before applying it to your situation.>>
In the rec.food.cooking newsgroup threads on potatoes periodically appear.
The thread below has some interesting ideas while keeping things simple.
Another popular thread was on Home Fried Potatoes. The 14 respondents got
into an indepth discussion of quite a variety of ways to prepare potatoes
that way. With all these ideas the compiled file grew to 12K. So, to get
this file you will have to send GET CELIAC TMPFILE3 to
[log in to unmask]
I also collected six recipes for Baked Potato Soup. They are mostly not GF
and would need to be converted. If anybody wants them just e-mail me privately.
Don <[log in to unmask])
Newsgroups: rec.food.cooking
Subject: interesting potato recipes wanted.
============================
From: [log in to unmask] (A. Veller)
Date: 14 Nov 1995 17:29:35 +0100
I boil my potatoes with a large onion sliced in two, and a bayleaf or two.
After they have been boiled and drained you can add some white pepper,
ground nutmeg and butter. (Also works well for mashed potatoes).
What also tastes good and provides some colour is to make mashed potatoes
with steamed carrots, broccoli or other vegetables. In Belgium this
procedure is called "stoemp" or "stomp" and it refers to the procedure of
mashing the potatoes with the vegetables. Mixing some chopped parsly with
the potatoes also gives an interesting and different taste.
============================
From: "Mary f (Pud)" <[log in to unmask]>
Date: 15 Nov 1995 19:02:00 GMT
Okay peel 'em, quarter 'em and boil 'em until tender. Throw in
a stick of butter (the real stuff), and a TBS of chopped parsley,
and a TBS of chopped chives, salt and pepper, and then mash the
potatoes with all the ingredients. Now you have an american standard.
For even better, roast a head of garlic, squeeze the garlic out of
its skins, mash it with some salt and mix it in about 1/3 cup of
cream. Mix this with your plain old mashed potatoes above (but don't
use the salt in the original recipe).
How many potatoes? 3 or 4.
============================
From: [log in to unmask] (Brett Kuehner)
Date: 18 Nov 1995 04:52:51 GMT
One very good recipe I've recently made is one for potato fritters
with smoked mozzerella cheese (from the Fields of Greens cookbook).
Basically, boil some potatoes until tender but not mushy, grate them,
and mix them with some grated smoked mozzerella cheese (other cheeses
would be good too, but this adds a very nice smoky flavor), some
chopped scallions, ground pepper, and enough egg to bind everything
together, then shape into patties and pan-fry in a little oil. Very
tasty, and easy (once you finish burning your fingers while grating
the potatoes because you can't wait for them to cool, that is).
============================
From: "M. Counides" <[log in to unmask]>
Date: 19 Nov 1995 22:07:07 GMT
Try Schufnoodle (german and probably misspelled)
Dice the potatoes, mix in eggs, flour, nutmeg, pepper and salt. Roll in
your hands to make little thumb size sausages. Poach in salted water for a
few minutes. Eat right away or hold by keeping warm in a big fry pan with
a little butter.
This for some reason was the wash day meal when my mother was growing up
in south Germany.
============================
From: Kathy Czopek <[log in to unmask]>
Date: 20 Nov 1995 03:49:19 GMT
Oh, and if you're boiling them, how about chopping them up, adding
mayo, mustard, celery, & pickle relish, and enjoy a nice potato salad?
OR --
while you're boiling them, throw in some frozen peas or broccoli. Then
slice the potatoes when they've cooked, & stir all into a white/cheese
sauce. Mmmm!
============================
From: [log in to unmask]
Date: 21 Nov 1995 11:26:08 EDT
You might trying steaming them OVER water instead of in or microwaving
them instead. You don't lose all the nutrients this way as you do in
boiling. Also, I read in BH & G about a cook who saves the boiling
water, adds powdered milk and uses it to mix with the mashed potatoes.
Sounds just frugal enough to work.
============================
From: [log in to unmask] (Mrs Beth Wordwvr)
Date: 22 Nov 1995 15:05:56 -0500
How about not boiling at all? Do you have access to an oven? Try baking
'em or quartering them (leave the skins on) and roasting them on a cookie
sheet. If you spray them with a little vegetable spray you can get
creative with herbs and the flavor will stay on the spuds. I like salt,
corse ground red pepper and garlic powder. Oregano and basil would give
them an Italian flavor.
Boiling is always my last resort unless you want to add lots of salt,
pepper and butter which I'm trying to avoid.
============================
From: [log in to unmask] (Peanut)
Date: 27 Nov 1995 19:51:36 GMT
> Do you have access to an oven?
If you do, try slicing them thinly but not all the way through. Drizzle
melted butter over the potato, between the slices, etc. Sprinkle some
nutmeg over it, then bake until the slices are crunchy on the top.
|
