ISO: ISO: I have acquired 15 lbs of russet potatoes...help?!?

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REC: Fall Galette Not T& T but looks good.

Fall Galette

Serves 6

- 3 tablespoons unsalted butter, room temperature, divided

- 1 pound small white turnips, peeled and very thinly sliced

- 1-½ pounds Yukon Gold potatoes, peeled and very thinly sliced

- ½ small white onion, very thinly sliced

- 1 teaspoon kosher salt

- ½ teaspoon freshly ground black pepper

- 10 sprigs fresh thyme, leaves removed and set aside

- 8 ounces aged Gouda or Emmentaler, grated

- 2 tablespoons grated Parmigiano-Reggiano


1. Preheat oven to 375 degrees. Butter a deep 9-to 10-inch round baking dish with 1 tablespoon butter and set aside. Prepare all of vegetables and set aside. Combine salt and pepper; set aside.

2. Using about a fourth of the turnips and potatoes, arrange a thin layer on the bottom of the baking dish. Sprinkle with salt mixture and some thyme leaves. Follow with a fourth of the Gouda. Repeat the layers again, spreading all of onions on top. Then repeat layers twice more. Sprinkle top with Parmigiano-Reggiano and dot with remaining 2 tablespoons butter.

3. Bake, uncovered, about 1 hour or until galette is nicely browned, compacted and has pulled away from the sides of the pan. A paring knife inserted in the center should go in easily. Remove from oven and let cool 10 minutes before serving.

Data per serving:

Calories 305

Protein 13.23g

Fat 16.81g

Carbohydrates 26.88g

Sodium 714mg

Saturated fat 10.64g

Monounsaturated fat 4.56g

Polyunsaturated fat 0.53g

Cholesterol 59.82mg

From "Kitchen Sense" by Mitchell Davis

Copyright © 2006 The Seattle Times Company

 
Since you're back in the baking "saddle", make some potato bread. No rec handy, but lots out there

 
Ooooo, this sounds good! AND

smooch smooch kissie poo.

And i'm changing my signature in your honor.

 
You guys are killing me. I have copied every single recipe. If I'm ever

on death row, I want my last meal to be Potatoes. Boy, I love them. I have so many potato recipes it's embarrassing, and Husband doesn't like them. sob.

 
must be theme and variation (or variations on some other theme.

credit due to peter schikele.

 
god i hate it when i don't close my parentheses!!!!!

mothers forgive me for i have sinned.

mea culpa. mea maxima culpa.

oopsie.

more later. my honie's coming in at the metro ((((FINALLY.))))
six=+4>color=magenta>

have i ever told you how much i love laur?

 
Rec: Twice Baked Potatoes

Twice Baked Potatoes

4 large russet potatoes, each about 3/4 lb.
each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 block Neufchetal cheese
1 bunch scallion, finely chopped
1 cup shredded sharp cheddar
chopped cooked bacon - one pack
Kosher salt and freshly ground black pepper


Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in
the center of the oven and bake for 30
minutes. Pierce each potato in a couple spots
with a fork and continue to bake until
tender, about 30 minutes more. Remove
potatoes from the oven, and turn the heat
down to 375 degrees F.

Hold the potato with an oven-mitt or towel,
trim off the top of the potatoes to make a
canoe-like shape. Reserve the tops. Carefully
scoop out most of the potato into a bowl.
Take care to leave enough potato in the skin
so the shells stay together. Mash the potato
lightly with fork along with 2 to 3
tablespoons of the butter, Neufchetal cheese, cheddar cheese and sour
cream.
Stir in the scallion, bacon and season with
salt and pepper, to taste. Season the skins
with salt and pepper. Refill the shells with
the potato mixture mounding it slightly.
Brush the reserved top with the
remaining butter and season with salt and pepper.

** CAN FREEZE AT THIS POINT **

Set the potatoes and lids on a baking sheet,
and bake until heated through, about 20
minutes. Serve immediately.

 
I am curious about this recipe....how does the mashed spuds stay inside the

flank steak with all the liquid bubbling around it? Sounds yummy, but I was wondering about the method.

 
What happens is this....

about half the spuds stay inside and the other half mingles with the liquids, helps to thicken the juices and it all tastes wonderful in the end...especially if you have some good bread to sop it all up with.

 
Here's one I like...Rec: Tortilla Espanola (Potato Omelet)

Tortilla Espanola (Potato Omelet)

‘Unlike most omelets, this classic Spanish tapa is usually served at room temperature and, as the name tortilla suggests, it has a flat, cakelike shape. A large nonstick frying pan is ideal for cooking the omelet, which also makes a good main course for four at lunchtime.’

1/2 cup plus 3 tbsp olive oil
2 lb. baking potatoes, peeled and sliced 1/4 inch (6 mm) thick
salt and freshly ground pepper
3 onions, thinly sliced
6 eggs, lightly beaten
chopped fresh flat-leaf (Italian) parsley for garnish

In a large frying pan over medium heat, warm the 1/2 cup olive oil. Add half of the potatoes and fry, turning as needed, 10-12 minutes. (Don’t worry if the slices stick to one another a little.) Using a slotted spatula, transfer to a platter and season to taste with salt and pepper. Repeat with the remaining potatoes. Set the potatoes and the frying pan aside.

In a small saute pan over medium heat, warm 2 tbsp of the olive oil. Add the onions and saute until soft and golden, 15-20 minutes. Transfer the onions to a large bowl and let cool slightly. Stir in the eggs and season to taste with salt and pepper. Fold in the fried potatoes.

Place the large frying pan over low heat and warm the oil that remains in it. When the mixture is hot, pour in the potato-egg mixture and cook until the top of the omelet is set and the bottom is golden, 8-10 minutes. Invert a large plate on top of the frying pan and invert the plate and pan together, unmolding the omelet browned side up. Add the remaining 1 tbsp olive oil to the pan and slide the omelet back into the pan, browned side up. Continue to cook until golden brown on the second side, about 4 minutes longer.

Turn the omelet out onto a serving plate, sprinkle with parsley and cut into wedges. Serve hot or at room temperature.

Serves 6-8
Source: Taverna (The Best of Casual Mediterranean Cooking), by Joyce Goldstein....a Sunset Book

 
Rec: Mexican Potato Casserole

Mexican Potato Casserole

1 tsp olive oil
1/2 lb. lean ground beef
2 green bell peppers, seeded and chopped (or any color peppers)
2 or 3 cloves garlic, minced
8 scallions, sliced (including green stalks)
2 fresh tomatoes, chopped
1 tbsp each chili powder and ground cumin
1/2 tsp each salt and fresh black pepper
2 quite large baking potatoes, scrubbed, thinly sliced (2mm disc works well)
3/4 cup nonfat cheddar cheese, shredded (I use low-fat cheddar)

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside. In a large nonstick skillet, heat the oil, add the beef, bell peppers, garlic and scallions, cook, stirring as needed, until the beef is browned and the vegetables are softened, about 6-8 minutes. Add tomatoes, chili powder, cumin, salt and pepper, cook about 4 minutes, stirring occasionally.

Arrange a thin layer of sliced potatoes on bottom of dish, then a thin layer of beef mixture, and repeat. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake about 10 minutes more until the potatoes are cooked through and the cheese is melted. Yield: 4 servings, 6 WW points per serving. Adapted from Weight Watchers Simply the Best

Pat’s notes: At first it looked to me like the 9x13 dish was too big for the layers, but it worked out great, the layers are kinda thin and sparse but I liked how the dish turned out when I served it. I think some optional additions would be: 1/2 fresh jalapeno pepper, minced, and 2 to 4 tbsp sliced black olives, added with the tomatoes. Good accompaniments: tossed green salad with sliced avocado and ranch dressing, and french rolls.

 
Rec: Elegant Scalloped Potatoes...a favorite at our house and a great make-ahead dish

Elegant Scalloped Potatoes

6 medium potatoes, boiled in their skins, cooled, peeled, and cut in cubes or julienned strips

In saucepan, over low heat, combine:
2 cups grated sharp cheddar cheese
1/4 cup butter

Stir occasionally until almost melted. Remove from heat and blend in:
1-1/2 cups sour cream (can use light sour cream)
1/3 cup chopped green onion
1 tsp salt
1/4 tsp pepper

Fold in potatoes and turn into lightly greased 2 qt. casserole. (Can be made ahead and refrigerated -- return to room temperature before baking). Bake 25 minutes at 425 degrees or until heated through and lightly brown on top. Serves 6.

Great served with ham or turkey and butterscotch yams.

 
Rec: Mom’s Potato Salad

Mom’s Potato Salad

6 large potatoes (russets) (about 4 cups), cooked, skinned and cubed
1 dozen eggs, hard-boiled and sliced
1 lb. bacon, fried and crumbled (use less if desired)
2 medium onions, diced
1-1/2 cups celery, diced
sweet pickles to taste (about 1/2 cup), chopped
1-1/2 tsp salt

Combine all ingredients with the following dressing. Then chill several hours before serving, to allow flavors to blend.

1 pint mayonnaise (2 cups)
4-5 tbsp prepared mustard (like French’s)
1/4 cup milk
2 tbsp vinegar
1/4 to 1/3 cup sugar to suit your taste
1 tsp (or more) juice from sweet pickles

Pat’s notes: This was the way my mother made potato salad. The recipe was passed down from my Pennsylvania Dutch German great-grandmother. I discovered the dressing is really good on pasta salad too in which I include some hard-boiled eggs, onions, celery, pickles, sometimes a little colorful bell pepper (not green ones though), and omit the bacon.

 
Rec: Potato Frittata

Potato Frittata

1 tbsp vegetable oil
2 - 3 tbsp chopped yellow onion
2 whole medium russet potatoes, boiled or baked and cooled (leftover is great)
5 slices Canadian bacon, chopped
1 cup loosely packed coarsely chopped fresh spinach
5 large eggs, beaten
salt and pepper to taste
1/2 cup lightly packed grated cheddar cheese

In nonstick skillet heat vegetable oil over medium heat. Add onion and saute about 1 minute. Peel and cut potatoes into medium-size cubes, add to skillet, toss to mix with onion and oil (may need to add a little more oil but not too much) and saute until potatoes are just lightly browned about 3 minutes, turning occasionally. Sprinkle with a little salt and pepper. Add Canadian bacon and spinach, toss to combine and cook about 2 minutes to heat Canadian bacon through and wilt the spinach. Spread mixture evenly over pan. Pour eggs over all. Do not stir. Sprinkle with cheese. Cover, reduce heat to medium low and cook for about 5 minutes until eggs are set on top and nicely browned underneath. Loosen with spatula and slide onto serving platter. Cut into 4 wedges.

Pat’s note: Good for breakfast with toast and jam, and fresh fruit. Would also be good as a quick dinner entree with green salad or maybe even a marinated bean salad.

 
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