Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
I think the potato is one of my favorite vegetables. They are so versatile and go with just about everything. You can cook them in a multitude of ways and I love them all!
I actually started off today to make a version of smashed potatoes, but my potatoes fell apart. One thing life has taught me is to not cry over spilled milk and also that when you are handed lemons, make lemonade.
Never, ever throw the baby out with the bath water.
I thought to myself, broken potatoes have to be better than smashed potatoes. You have way more edges to crisp up and brown, so twice as much deliciousness!
And so I just kept going. The end result was incredibly tasty. Buttery, garlicky potatoes with a multitude of crispy edges. A- mazing!
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Crazy delicious with lots of yummy garlic flavor and perfectly seasoned. Perfect to serve with a steak or chicken, or pork or lamb. These were fabulous!.
And, they were a very simple side dish to make. I have written the quantities up to feed only two people, but you can very easily double or even triple everything to feed even more. Your family is literally going to fall in love with these delicious crispy potatoes!
Pop the top piece on top and twist. It actually shreds it more than it minces it, but what I like about it is that it is very easy to clean. No more garlic stuck in those annoying little holes.
I love it and no I have not been paid to say that! Nor did I get the gadget for free. I paid for it. Its just that when I find something I like using, I have a need to share it with you because I think you might like it too!
Now back to the potatoes.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
WHAT YOU NEED TO MAKE BROKEN POTATOES
GARLIC BUTTER & SOY SAUCE
There is really nothing out of the ordinary here. Simple ingredients put together and cooked simply with delicious results! I prefer recipes that don't use long lists of complicated ingredients.
- 4 small to medium new potatoes (mine were about 2-inches in diameter)
- 3 TBS butter
- 2 1/2 cloves of garlic peeled and minced
- 2 tsp soy sauce
- fine sea salt and freshly ground black pepper to taste
- chopped fresh parsley to sprinkle on top
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
The markets are full of lovely new potatoes at the moment. Perfect for making salads and for frying like this. My potatoes were about the size of a baby's fist. You only need four for two people.
If you are making more calculate at least two potatoes per person.
I always use sea salt these days. I love the flavor of it. Its clean and fresh. You will need some for the cooking water and some for seasoning.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Our markets are also flooded with locally grown garlic at the moment as well. If I owned my own property I would plant garlic, alas I do not and my garden is very tiny, but I do like to take advantage of the local garlic as and when I can.
I find it superior in flavor to the Chinese stuff we see most of the time. Its very easy to spot the difference between Chinese Garlic and North American grown garlic.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Just flip it over and look at the bottom of the bulb. The Chinese are required to remove and scrape away all of the root end, leaving a smooth concave hollow. This is due to import requirements.
I find the flavor of home grown garlic to be superior. I also don't really like eating food that has been bleached with chemicals.
But having said that, sometimes it can't be helped. You just have to use what's available.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
HOW TO MAKE BROKEN POTATOES
WITH GARLIC BUTTER & SOY SAUCE
I highly recommend using a cast iron skillet for these or at the very least a non-stick skillet with a nice heavy bottom!
Start by washing your potatoes really well. I use a vegetable brush for this. Even though they may look like they are clean and have been washed, wash them anyways. You would be surprised at just how dirty they still are.
Place them into a saucepan. Cover with cold water, by about an inch, and add about 1/2 tsp salt.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Place the saucepan over high heat and bring to the boil. Reduce to medium low, cover slightly, and cook for 15 minutes or so, just until the sharp tip of a knife can be easily inserted. Fork tender.
Drain well and place in a sieve placed over the hot pot so that they dry out well. A drier potato will give you a crisper finish.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Place the still warm potatoes onto a cutting board and using something flat and heavy, lightlycrush them until they are about 2/3 of their original size, allowing them to break apart.
You should have some big pieces and some small pieces, all with craggy bits.
Melt the butter over medium heat in the bottom of an 8 inch cast iron skillet until it starts to foam. Add the garlic. Cook, stirring, just until it start to brown, do not allow to burn. (Burnt garlic can taste bitter.) Add the crushed potatoes to the pan.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
Cook until golden brown on the undersides. (Medium heat.) Flip over. Cook until golden brown on the other side. Don't mither them. Leave them be and let them brown without moving them overly about. That's the secret to a nice browning.
Drizzle with the soy sauce and season to taste with salt and pepper. Scatter the parsley over top and serve immediately.
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
And that's all there is to it. You best prepare yourself to fall in love, because these are incredibly tasty and moreish. Even better than basic fried potatoes in my opinion.
I loved all the craggy bits and the fact that you had some larger bits and some smaller bits and I also loved the way the skins crisped up in the butter, and got all garlicky. Delicious!!
.JPG "Broken Potatoes with Garlic Butter and Soy Sauce")
If, like me, the potato is your favorite vegetable you might also enjoy these recipes which are along the same line!
CRISPY FRIED POTATOES - Peeled and chunked potatoes are parboiled in some salted water and then fried to golden brown in a pan with some olive oil, garlic and sage. Scrumptious.
POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, with onions and peppers, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the color it adds to potatoes when you are frying them.
BOMBAY POTATOES - An East Indian version of fried potatoes. Deliciously spiced. The perfect side dish for a curry night!
Broken Potatoes with Garlic Butter and Soy Sauce
Yield: 2
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This small batch recipe can easily be multiplied to serve more. Delicious garlicky, buttery potatoes, with lots of crispy edges and bits.
Ingredients
- 4 small to medium new potatoes (mine were about 2-inches in diameter)
- 3 TBS butter
- 2 1/2 cloves of garlic peeled and minced
- 2 tsp soy sauce
- fine sea salt and freshly ground black pepper to taste
- chopped fresh parsley to sprinkle on top
Instructions
- Wash your potatoes well and place into a saucepan. Cover with cold water and add about 1/2 tsp salt.
- Place over high heat and bring to the boil. Reduce to medium low, cover and cook for 15 minutes or so or until the sharp tip of a knife can be easily inserted. Fork tender.
- Drain well and place in a sieve placed over the hot pot so that they dry out well.
- Place them on a cutting board and using something flat and heavy, crush them to about 2/3 of their original size, allowing them to break apart. You should have some big pieces and some small pieces, all with craggy bits.
- Melt the butter over medium heat in the bottom of an 8 inch cast iron skillet until it starts to foam. Add the garlic.
- Cook, stirring, just until it start to brown, do not allow to burn. Add the crushed potatoes to the pan.
- Cook until golden brown on the undersides. (Medium heat.) Flip over. Cook until golden brown on the other side.
- Drizzle with the soy sauce and season to taste with salt and pepper. Scatter the parsley over top and serve immediately.
Thanks so much for visiting! Do come again!
I have long held a fascination for the Amish, or horse and buggy people as they are lovingly referred to. I have lived near Horse and Buggy country in Southern Ontario, where you often saw them trotting along the road and a beware of horse and buggy sign was very common on the roadways.
I am not sure what it is that fascinates me. The slower, unsophisticated lifestyle? Perhaps. The way they eschew all things modern? Perhaps also . . . but I am not so naïve as to think I could ever live that way.
.jpg "Amish Potato Salad")
I like many of my modern conveniences far too much, and I don't think I would like having to wear a dress and cap all of the time.
The food however? I could easily cope with that. They are incredibly good cooks. I have been collecting Amish recipes and cookbooks since the 1980's.
I think the horse and buggy people I lived near in Canada actually were old order Mennonites, but they are very similar to be honest.
.jpg "Amish Potato Salad")
I remember going to a farmer's market in Kitchener/Waterloo back in the early 1980's. There were lots of Mennonites who had stalls, selling some of the nicest preserves, meats, produce, baked goods and crafts you could ever want to purchase.
There was also a Mennonite restaurant in the Saint Jacob's area we loved to eat at called Anna Mae's. Best food ever I have eaten! Ever.
I also used to buy fabulous produce, meats, etc. at the 401 flea market in the 1990's Again from Mennonites.
With that in mind I wanted to try a different potato salad this weekend, a traditional Amish Potato Salad with eggs. I found a recipe in a book I have entitled The Amish Cook, Recollections and Recipes from an Old Order Amish Family, by Elizabeth Coblentz.
Every recipe I have made from this book has always been delicious, and this salad was no exception. I was a bit concerned it might be too sweet, but it was just perfect!
Creamy, crunchy, with just the right amount of egg and celery.
.jpg "Amish Potato Salad")
WHAT YOU NEED TO MAKE AMISH POTATO SALAD
There are actually two aspects to this recipe. The salad itself, but also the cooked dressing that you prepare ahead of time to make the salad.
Don't worry if you don't want to or haven't got the time to make the cooked dressing. You can use Miracle Whip or even mayonnaise in it's place.
.jpg "Amish Potato Salad")
For the Salad Dressing:
- 1 large free range egg
- 1 cup (240ml) water plus 1 TBS
- 2/3 cup (82.5 g) plain, all purpose flour
- 2 tsp dry mustard powder
- 2/3 cup (126.5 g) fine granulated sugar
- 1/2 cup (120ml) cider vinegar
- 3/4 cup (180ml) salad oil (I use light olive oil)
- 1 TBS lemon juice
For the salad:
- 4 hard boiled eggs, cooled
- 3 cups cooked, diced and chilled potatoes (with or without skins on)
- 1/4 cup (55g) of salad dressing or Miracle Whip
- 1 1/2 tsp American style prepared mustard
- 2 TBS cider vinegar
- 1/4 small onion, chopped fine
- 3/4 cup (150g) sugar
- 1 tsp salt
- black pepper to taste
- 2 stalks celery, chopped
- 2 TBS milk
I like to make the cooked salad dressing a day ahead of time, if I am using it, so that it is nicely chilled when it comes to putting everything together. New potatoes are best when it comes to making potato salad as they hold their shape better.
You can add a bit of vinegar to the cooking water when you are boiling them. This will also help them to hold their shape. I prefer my potatoes peeled in this type of salad.
By the American style mustard called for here, I mean the bright yellow mustard. You can also use Dijon. I did, and its fine. Not as harsh or vinegary and with a bit of a zip.
You can use finely chopped spring onions instead of regular onion for a milder taste and more color.
I always de-string my celery. Just grab the strings with the side of a knife and gently pull down the length of the stalk. Easy peasy I don't like string on my celery.
.jpg "Amish Potato Salad")
HOW TO MAKE AMISH POTATO SALAD
Make the dressing a day ahead. It will keep for many weeks in the refrigerator. In a small bowl, lightly beat the egg with the 1 TBS of water.
Mix the flour, mustard and sugar together in a saucepan, eliminating any lumps. Whisk in the remaining water, oil, lemon juice and vinegar. Heat over medium high heat for one minute, stirring constantly. The mixture will be quite thick.
Add a bit of the hot mixture to the beaten egg to temper it and then return the whole lot to the saucepan. Cook for one minutes longer, until it has the consistency of mashed potatoes and is slightly off white in color.
Remove from the heat, cover with wax paper and cool completely. Store in a covered jar in the refrigerator.
Peel the eggs and mash them in a large bowl using a potato masher. Add the potatoes, salad dressing, mustard, vinegar, onion, sugar, salt, celery and milk. Mix everything together well. The salad will be moist, but it will absorb some of the dressing upon standing.
Store covered and in the refrigerator for 3 to 4 days.
.jpg)
If you are fond of boiled eggs or celery, by all means add more. Some people like to add diced sweet pickles, or pickle relish. I have never been fond of pickles in my potato salad, but I do like egg.
I will often garnish the top with sliced boiled egg and a sprinkle of sweet paprika, or parsley, or both!
.jpg)
We really love our potato salads in my family. I often make them in summer when we are eating lighter, outdoor type of food. They keep for several days and go with just about anything.
Some of my favorite potato salad recipes are:
DILL POTATO SALAD - You make your own creamy mayonnaise for this salad. Homemade mayonnaise is so very easy to make. Especially if you have an immersion blender, and I do. This is quite simply a delicious salad. If you like dill, this is for you.
BISTRO POTATO SALAD - Delicious fresh flavors, and no mayonnaise. Boiled new baby potatoes and egg. This salad uses lovely baby salad greens, fresh herbs ( I used mint, dill, tarragon, parsley and chives, and a few spring onions.) A few thinly sliced crisp garden radishes complete the picture . . .
Amish Potato Salad
Yield: 4 - 6
Perfect for special occasions. I adapted this recipe from a cookbook, The Amish Cook by Elizabeth Coblentz. Its delicious. You can use either the cooked salad dressing (recipe provided) or you can use Miracle Whip. (The dressing makes 2 1/2 cups, but you will be able to use it for all sorts.)
Ingredients
For the Salad Dressing:
- 1 large free range egg
- 1 cup (240ml) water plus 1 TBS
- 2/3 cup (82.5 g) plain, all purpose flour
- 2 tsp dry mustard powder
- 2/3 cup (126.5 g) fine granulated sugar
- 1/2 cup (120ml) cider vinegar
- 3/4 cup (180ml) salad oil (I use light olive oil)
- 1 TBS lemon juice
For the salad:
- 4 hard boiled eggs, cooled
- 3 cups cooked, diced and chilled potatoes (with or without skins on)
- 1/4 cup (55g) of salad dressing or Miracle Whip
- 1 1/2 tsp American style prepared mustard
- 2 TBS cider vinegar
- 1/4 small onion, chopped fine
- 3/4 cup (150g) sugar
- 1 tsp salt
- black pepper to taste
- 2 stalks celery, chopped
- 2 TBS milk
Instructions
- Make the dressing a day ahead. It will keep for many weeks in the refrigerator.
- In a small bowl, lightly beat the egg with the 1 TBS of water.
- Mix the flour, mustard and sugar together in a saucepan, eliminating any lumps. Whisk in the remaining water, oil, lemon juice and vinegar. Heat over medium high heat for one minute, stirring constantly. The mixture will be quite thick.
- Add a bit of the hot mixture to the beaten egg to temper it and then return the whole lot to the saucepan. Cook for one minutes longer, until it has the consistency of mashed potatoes and is slightly off white in color.
- Remove from the heat, cover with wax paper and cool completely. Store in a covered jar in the refrigerator.
- Peel the eggs and mash them in a large bowl using a potato masher. Add the potatoes, salad dressing, mustard, vinegar, onion, sugar, salt, celery and milk. Mix everything together well. The salad will be moist, but it will absorb some of the dressing upon standing.
- Store covered in the refrigerator for 3 to 4 days.
Thanks so much for visiting! Do come again!!
I am really excited to share this version of Poutine with you today. I love Poutine. Most people do. Poutine is a Canadian invention. At its very basic, it is a dish of hot French Fried potatoes, topped with cheese curds and hot gravy. The heat from the fries and the gravy melts the cheese curds, creating a moreish ooey gooey dish of deliciousness!!!
It was not something which I had ever heard of when I was growing up, but apparently it began in the Province of Quebec in the 1950's. At first it was perceived negatively and mocked, but in recent years it has emerged as a celebrated emblem of Quebec Culture. It has become a popular dish throughout Canada, the Northern US and indeed around the world.
.JPG "True Newf Poutine")
As with anything, it has evolved to the point where there are a bazillion variations that you can find out there in restaurant land. I think everyone has their favorite version.
At its very simplest it is incredibly delicious, but that appears to be only a starting point to a whole world of deliciousness.
.JPG "True Newf Poutine")
There is a local eatery my sister and I go to from time to time. It is in a small town near us called Berwick. The place is Jonny's. It used to be just an ice cream stand, but has developed into one of the most popular places to eat. They have no indoor seating. You have to eat at picnic tables outside or in your car.
Despite that fact, the place is always jam packed and there are always lineups waiting to order. This is a huge testimony to the versatility of their menu and the deliciousness of their food.
They sell no less than ten different kinds of poutine. They have everything from the classic to the ballpark, which has sliced hotdogs, cheddar cheese, onions and ketchup on the fries along with the gravy.
Whenever we go there my sister and I like to order the True Newf Poutine, which is fries, cheese curds, gravy and delicious Newfoundland Savory Bread Dressing.
We are dressing (or stuffing as it is also called) fanatics. For us the favorite part of any holiday meal is the stuffing, and if you can get it on a poutine, well, count us in!!
.JPG "Newfoundland Savory Bread Dressing")
To be really considered true to the original it has to be true Newfoundland Savory Bread Dressing. And for that to be truly authentic you need to use fresh coarse bread crumbs, and a Maritime herb known as Summer Savory. There is also butter and onion, and some seasoning if needed.
But that's all. It is simple and it is delicious and my sister and I would tell you that it is our favorite type of dressing/stuffing.
Its also very simple to make and I tell you how in the recipe. You do need this particular herb however to make it taste like the real thing.
Summer savory is an annual herb which is a part of the mint family. It is often sometimes used as a substitute, or along with rosemary, thyme, or sage.
It has a somewhat peppery flavoring, and is less bitter than its winter savory relative.
For it to be true Newfoundland stuffing you need to use Summer Savory. Here in the Maritime Provinces it is grown and sold all over the place. Elsewhere and in the States you can purchase it online via Amazon, the Silk Road Spice merchant, etc. It is not hard to find.
.JPG "True Newf Poutine")
WHAT YOU NEED TO MAKE A TRUE NEWF POUTINE
Its very simple really and also very quick to make using only a few simple ingredients.
- French fries
- cheese curds
- Poutine gravy or gravy mix
- Newfoundland Stuffing
.JPG "True Newf Poutine")
You can use frozen oven chips for the French fries. I did. My favorite brand here in Canada is Cavendish Crispy fries. They are the nicest, crispest oven chips. You can use whatever kind you like and what is available to you. You will need a bag large enough for four people.
For the gravy you can use either leftover beef gravy, a can of beef or poutine gravy, or a package of poutine gravy mix. Today I used a package of poutine gravy mix.
.JPG "True Newf Poutine")
For the cheese curds I used Saputo Poutine Cheese Curds. You can use whatever cheese curds you can find that are available where you live. You can also use cubed or grated Mozzarella cheese if that is all you can find.
Cheese curds are sometimes referred to as "Squeaky Cheese." People often eat these on their own as a snack. When we were growing up we always bought cheese curds when we went to Quebec to visit my Grandmama. We would bring bags of them back and throw them in the freezer.
They are usually undyed and what is used to press and ripen into block cheese. They are cheese in its most natural state.
.JPG "True Newf Poutine")
WHAT YOU NEED TO MAKE NEWFOUNDLAND DRESSING
- 2 cups (60g) fresh white coarse bread crumbs
- 1 - 2 TBS summer savory ( this is an herb)
- 1 small onion, peeled and finely chopped
- 6 TBS butter
- 1/4 cup water or chicken bouillon (60ml), only if dressing seems dry
- salt and black pepper to taste
.JPG "True Newf Poutine")
HOW TO MAKE THE NEWFOUNDLAND DRESSING
This is truly the easiest dressing/stuffing to make. You can make this the day ahead if you wish and that way everything will go together very quickly on the day.
To make the stuffing combine the bread crumbs and the savory in a bowl Heat the butter over medium heat until it foams. Add the onion and sauté until soft without coloring.
Mix the butter and onion mixture into the crumbs, mixing everything together well. If the mixture seems dry you can add the bouillon by the TBS. You don't want the mixture to be soggy, but loose flowing. Taste and add salt and black pepper as needed.
If you are making this a day ahead, cover tightly and refrigerate, bringing it to room temperature prior to using.
.JPG "True Newf Poutine")
You want the chips and gravy to be hot enough to melt the cheese curds. It helps if your curds are at room temperature when you start as well.
If you want you can pop them onto the hot chips and microwave them for a few seconds to be really sure they are going to melt before you ladle on the hot gravy.
.JPG "True Newf Poutine")
Its simply a matter of layering. Hot chips. Cheese curds. Hot stuffing. Hot gravy and a bit more hot stuffing to garnish.
That's it. Pure and simple. You can make them up individually, or you can make one large portion that you can divide up at the table. Watching the cheese string is all a part of the fun of eating this. That and the delicious taste!
.JPG "True Newf Poutine")
I have a few other versions of Poutine on here that you might enjoy:
CHICKEN DINNER POUTINE - Everything you enjoy about a roast chicken dinner. Chicken, gravy, peas, cheese and stuffing. Oh, and chips of course!
BBQ BEEF POUTINE - Chunks of BBQ Beef Brisket in a BBQ sauce/gravy along with cheese on the hot fries. Deliciously different.
HOT TURKEY POUTINE - Chunks of hot turkey, turkey gravy, leftover stuffing and cheese curds on the fries. Again delicious!
True Newf Poutine (copycat recipe)
Yield: 4 - 6
This is a copycat recipe of the True Newf Poutine that you can get here in Nova Scotia at a local eating establishment. It tastes pretty much exactly the same. Its delicious! The key to its authenticity is the dressing! I have not given times as it will vary according to your method of cooking the chips.
Ingredients
- 1 (4 serving size) bag of your favorite frozen oven chips
- 1 prepared recipe of Newfoundland dressing (see below)
- 1 envelope of poutine gravy mix, prepared, or 2 cups prepared gravy (480ml)
- 1 (200g/about 3/4 cup) package of poutine cheese curds (or the equivalent in grated mozzarella cheese (200g/2 1/2 cups), or a combination of the two)
For the dressing:
- 2 cups (60g) fresh white coarse bread crumbs
- 1 - 2 TBS summer savory ( this is an herb)
- 1 small onion, peeled and finely chopped
- 6 TBS butter
- 1/4 cup water or chicken bouillon (60ml), only if dressing seems dry
- salt and black pepper to taste
Instructions
- I would make the stuffing first. You can make this the day ahead if you wish and that way everything will go together very quickly on the day.
- To make the stuffing combine the bread crumbs and the savory in a bowl Heat the butter over medium heat until it foams. Add the onion and sauté until soft without coloring.
- Mix the butter and onion mixture into the crumbs, mixing everything together well. If the mixture seems dry you can add the bouillon by the TBS. You don't want the mixture to be soggy, but loose flowing. Taste and add salt and black pepper as needed.
- If you are making this a day ahead, cover tightly and refrigerate, bringing it to room temperature prior to using.
- When you are ready to make the poutine, cook your frozen fries according to the package directions. (I cook mine in my air fryer, 16 minutes at 360*F/182*C)
- While the fries are cooking heat gravy, or make your gravy according to the package directions.
- Bring your curds to room temperature. Heat your stuffing, covered, in the microwave for 2 minutes.
- Lay your hot chips out onto a heated platter. Top with the cheese curds or mozzarella cheese (if using). Spoon most of the hot stuffing over top. Ladle the hot gravy over the stuffing and then scatter the remaining stuffing over top of the gravy.
- Serve immediately.
Thank you so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons