Posted by: thepinetree on 08/29/2008 11:45 AM
Updated by: thepinetree on 08/29/2008 11:53 AM
Expires: 01/01/2013 12:00 AM
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"Let's Talk Potatoes!"~By Jenny Baxter of Jenny's Kitchen
Welcome Friends....Let’s talk potatoes. Somehow this Irish staple has become America’s most loved root vegetable. You can serve potatoes at every meal. From hash browns to baked potatoes these gems are reputed as comfort foods. They can be purchased year around so finding them is never a problem. Red potatoes are firm and sweet. Smaller red potatoes are referred to as creamers. This type of potato makes the best mashed potatoes and potato salad. Yukon Gold’s have a yellow flesh and a real buttery flavor. These also make great....
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mashed potatoes. Baby Dutch, another mini yellow potato has a creamy texture and a light flavor and are best roasted. Another yellow skinned potato is the fingerling, my favorite. They are long and thin like fingers and are best served steamed tossed with a little melted butter, salt and pepper. A russet potato is starchy and fluffy and perfect for baking. Just add some butter, sour cream, chives and bacon for the usual topping fare or for the more health conscious mind try them baked with Dijon mustard and green onions. Try adding some salsa, chili or melted cheese for a real treat. And believe it or not there is actually a purple potato. It has a very unusual taste different from a brown, red or yellow skinned potato, but they really liven up the presentation in any dish.
Did you know that potatoes have more potassium than a banana? They are also full of vitamin C and fiber. Because of their richness in complex carbohydrates they are a great healthy energy source.
This vegetable is so popular that we even have games named after it. Remember playing, “one potato, two potato, three potato, four?” And how about Mr. Potato Head?
So let’s recap. We can mash them, smash them, bake them, boil them, broil them, grill them, steam them, fry them, bake them, place them in soups, casseroles, salads, breads, and even make candy with them. I remember that each Christmas my Uncle Al made his famous holiday candy from raw potatoes. Unfortunately he passed away and took his secret with him.
And the best part is that they are not expensive. They can be purchased loose or in sacks. The bags are the most economical, but I like to hand pick my potatoes like my other vegetables and fruits.
I like to keep potatoes on hand, so if I ever have unexpected company around meal time I can throw a potato dish together and stretch the portions a little further.
Least we not forget our sweet potatoes and yams. These sweeter tasting potatoes are loaded with nutrients and are healthier than the white potatoes. For those of you who have problems with your blood sugar levels this potato is best for you. Because they lack the starch that causes blood sugar levels to rise and fall they will not immediately turn to starch and will keep you on an even keel.
I am going to share two recipes with you. One for summer, a delicious white potato method and a selection for winter, which is just around the corner!
Grilled Potatoes with Lemon Aioli
3 lbs. creamers
¼ cup chopped fresh baby dill
Olive oil (I like to use Calaveras Lemon Olive Oil)
Par cook the potatoes. When they have cooled brush them with olive oil, cut them in half and skewer. If you are using wooden skewers make sure to soak them overnight in water. Grill 2-3 minutes cut side down. Place them on a platter and drizzle with lemon aioli. Sprinkle with the dill
Lemon Aioli
¼ cup mayonnaise
6 toes chopped garlic
¼ cup fresh lemon juice
3 Tablespoons olive oil
salt and pepper to taste
Place all the ingredients into the bowl of a processor or blender and process until well blended. Serves 6
Double Potatoes Deluxe
2 lbs. Yukon Gold Potatoes cubed
1 cup chicken broth
Place the potatoes into a pot with a cup of chicken broth. Cook until the potatoes are tender about 20-25 minutes Season with salt, pepper and garlic powder and mash them right in the pot.
Add:
½ cup sour cream
1 cup Smokey Sharp cheddar cheese
Stir in the sour cream and cheddar cheese
Place in a buttered casserole and sprinkle on:
½ cup potato chips crushed
Bake in a preheated oven at 400 degrees for 15 minutes. Serves 4
Keep It Sensuously Simple (A food tip from Jenny) Because this is such a simple recipe I like to experiment using complimentary ingredients. I have also used deep fried onion that have been cooled and chopped in lieu of the chips. Try cooking the potatoes in some warm beer instead of the broth. Use different cheeses. Use cream cheese instead of sour cream. Try adding some thinly sliced green onions with the cheese. The possibilities are endless.
Well, it’s thyme to go.
Jenny
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