Tag Archives: ジャガイモ

Japanese Vegetables: Potatoes (updated)

potatoes

Potatoes were first introduced to Japan in 1910 by Baron Kawata from Great Britain/Ireland giving the name of “Danshaku/Baron” to the most commonly used potato in Japan, especially in croquettes and salads.
The biggest potato exporters to Japan are China and India, although more and more are grown locally.
Over the years Japanese famers have greatly expanded the number of varieties, and it has became an embarrassment of choices.

FACTS:

Potatoes are available all year round, but are at their peak from May to July in Japan when new potatoes can be eaten whole!
New potatoes can be found from Februray to June.

-Analytic data (as per 100g):
Energy: 76 kcal
Water: 79.8 g
Carbohydrates: 17.6 g
Proteins: 1.6 g
Inorganic qualities:
Potassium: 410 mg
Magnesium: 20 mg
Phosphorus: 40 mg
Iron: 0.4 mg
Zinc: 0.2 mg
Manganese: 0.11 mg
Vitamins:
B1: 0.09mg
B2: 0.03 mg
B6: 0.18 mg
C: 35 mg
Dietary fibers: 1.3 g

TIPS:

-Preservation: Wrap potatoes inside newspaper and keep them in a dark, well-ventilated place away from the sunlight.

-Choose specimens well-rounded and with healthy skin. Avoid specimens with buds or of greenish colour (risks of diarrhea). Cut out all “dark spots”!
-Preserve them together with apples to prevent buds from coming out!
-To avoid a change of colour, wash potatoes in water after peeling or cutting.
-If you want to keep your potatoes for a while after boiling them, plunge them in (change it as many times as necessary) cold water until completely cooled down. They will not break or crumble when used later.
-After boiling cut potatoes, throw away water and keep heating them until they have lost a great part of their moisture. They will attain a crispy enough nature without resorting to deep-frying!

HEALTH FACTS:

-Combined with kiwi fruit or cucumber, or green tea, or mayonnaise, they help combat cancer, high blood pressure and ageing.
-Combined with Chinese cabbage, or peach, or banana, or honey, they help combat digestive disorders.
-Combined with lemon, or strawberries, or spinach, or broccoli, they help combat stress, constipation and cancer.
-Combined with vinegar, or chicken, or bonito (katsuo), or oysters, they provide extra body stamina.

VARIETIES

danshaku-potato

“Danshaku”

kitaakari-potato
“Kita Akari” used for mashed potatoes and croquettes,

mayqueen-potato
“May Queen” used in stews,

toyoshiro-potato
“Toyoshishiro” used for fried potatoes,

redandespotato
“Red Andes” used for croquettes and Pot au feu,

incanomezame-potato
“Inca No Mezame” used for stews.

“Inca No Hitomi”. Also called “Inca no Mezame”, they are popular for their nutty taste.

“Hokkai Kogane”. Grown mainly in Hokkaido Island, they have the particularity to oxydize and change colour a lot later than other potatoes.

“Tokachi Kogane”. Can be stocked and preserved a long time. Make for great fried potato chips!

“Mathilda”. Fine-grained and usually vey regular-shaped, theycan be presented whole for good effect.

“Touya”. Very good for long cooking as they don’t break away easily.

“Star Ruby”. A relatively new viety very apt for stews.

“Cynthia”. Recently imported vaiety from France. Very fine grain. Does break up even after being cooked long time.

“Kita Murasaki”. Very unusual potato with skin and flesh of the same colour. Better fried than boiled as wate will get couloured.

“Red Moon”. Also called “Red May Queen”, great for stews.

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Fried Potatoes, the healthier and tastier way!

fried-potatoes

Fried potatoes have been temptying us since the 17th Century when the Belgians first experimented cooking them in oil. At the time, deep-frying, imported by Crusaders from the Middle East, was the only absolutely safe way to cook, especially in the “flat countries” as Belgium and Holland were called at the time, because water was a bed for all kinds of diseases.

Now, eveyone knows that boiled potatoes are healthy, if somewhat bland in taste, whereas fried potatoes are tasty but hideously high in unwanted calories.
Time and again I use a simple method half way which will enable you to enjoy your favourite snack/main dish with a lighter heart (and midriff) and at the same time allow you to serve a savoury dish to your ravenous friends or family! (But don’t overeat them!)

INGREDIENTS
(for 2 to 4, depending whether it is an accompaniment or full dish):

-4 large potatoes
-1 large echalotte/shallot (if unavailable, half a red onion is great!), finely chopped
-3 cloves of garlic, finely chopped
-Bacon (vegan and vegetarians, please skip this but keep in mind you will have to add a little salt)-1 large rasher cut in small pieces (half a cm square or half the size of your little finger nail, cut short!)
-Parmesan/Parmiggiano Cheese (vegans, please skip this or use alternative), freshly grated, 3 large tablespoons.
-Salt (for the potatoes boiling water, otherwise as little as possible, as bacon and cheese will contain enough!)
-Pepper, nutmeg. Foodies who like their food Indian-style may add a little powdered curry mix and chili pepper.
-Olive oil: 2 large tablespoons

RECIPE:

-Boil potatoes in plenty of salted water. If you do not add salt to the water, the potatoes will end up very bland in taste.

-Once the potates are boiled at about 80%, plunge them into cold water. This little trick will prevent them from breaking up later.

-When potatoes are cold enough, peel and cut them in wedges (the size is up to you). If the potatoes are new,leave the skin on.

-In deep enough frying pan dry-fry (no oil added) the chopped bacon until it becomes a nice crisp and dark. Put aside on a small dish. For non-vegan/vegetarians, do not wipe the pan, or you will miss a lot of taste!

-Pour two large tablespoons of olive oil in the same frying pan. That is enough, and the oil will be “sucked in” by the potatoes with the result that the potatoes will not be “greasy”. Use olive oil, extra virgin, as this is best, not only for taste, but for health (the vitamin C contained in olive oil do not disappear even cooked for a long time).

-When potatoes have almost reached the wanted colour, drop in shallots, garlic, fried bacon, pepper, nutmeg (and salt if you absolutely must use some!). Toss-fry until shallots have turned transparent.

-Pour the lot into a serving dish and sprinkle parmesan over it.

Enjoy at once!

Sometimes, simple is best!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

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Belgian Cuisine: Potato Cream, Shrimps & Smoked Ham

POTATO-SHRIMPS

Belgium is one those unsung countries when it comes to gastronomy.
Who has heard of the Ardennes Forest and its abundant game and mushrooms? Have you visited Bruges? The biggest misconception is “French fries”! Sorry, mate, but they are Belgian! And what about mussles and waffles?… And the beer?

Here is a typical fare that people in Bruges are fond of:
Potato Cream (Mashed potato cream), Shrimps & Smoked Ham!

INGREDIENTS: for 4 persons

-Potatoes: 4 bintje if possible
-Small (grey) shrimps: 300 g
-Smoked ham: 4 slices
-Egg yolks: 4
-Butter: 150 g
-White wine: 3 cups/600 ml
-Olive oil (EV): a little
-Fresh cream: 1 large tablespoon
-Nutmeg: 1 pinch
-Salt, pepper: to taste

RECIPE:

-Peel the potatoes. Cut them for easier cooking. Boil them in water for 20 minutes. Mash them with a fork. Add a little of the cooking water if necessary. Add and mix in a little olive oil and the fresh cream. Keep warm.

-Lightly fry smoked ham in a little butter. Get the shrimps rid of their shells and heads.

-In a bain-marie (on the fire put a pan with water and heat, use a smaller pan and place it inside the water-filled pan so as to avoid a direct contact with the heat) pan, whisk the egg yolks quickly addin the wine to them litle by little. Then add and mix the butter, a small piece at a time. Season with salt and pepper to taste. Mix.
Add this sauce to the mashed potatoes, mixing the two delicately. Season again if necessary. Ad the nutmeg.

-In a plate place some mashed potatoes in the middle. Wrap a piece of smoked ham around it and put the plate under the grill for a few minutes to obtain a lightly coloured top for the potatoes.

-Steam the shrimps and place them on top and around the mashed potatoes. Add a touch with some flat parsley or other herb of your liking!

To be savoured with a Belgian beer!

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Safran & Mandarine Mashed Potatoes with Cockles & Mussles

MASHED-SAFRAN

One should never be afraid to experiment with seasonal products.
A failed experiment is certainly better than a dish served again and again ad infinitum!
At least this dish will be remarked for its colour!

Safran & Mandarine Mashed Potatoes with Cockles & Mussles!

INGREDIENTS: For 4 persons

-Potatoes: Choose 6 beautiful ones
-Mussles: 1 kg
-Cockles: 1 kg
-Dry white wine: 2 cups/400 ml
-Mandarines: 2 (organic if possible)
-Mandarin oil: 3 large tablespoons
-Shallots: 2
-Butter: 50 g
-Fresh cream: 2 large tablespoons
-Safran powder: 2 g
-Safran filaments: a few
-Mimolette cheese
-Egg yolks: 2
-Salt & pepper (to taste)

RECIPE:

-Mandarine oil:
Take the skin off mandarines (not includging the white part). Take out mandarine wedges.
Drop them in a glass jar with some pepper and cardamom.
Cover with EV olive oil and marinate for a few days in afresh area (not in the fridge as the oil would become solid).

-Wash the mandarines under warm water and leave them in freezer for 10 minutes. Grate their skins onto a plate and press their juice into a small bowl.

-Wash the mussles.
Drop them in a deep pan and heat them together with a glass of white wine, chopped shallot and safran filaments until they all open, stirring from time to time..
Take out the flesh out of the shellfish. Filter put aside the sauce.

-Repeat the same procedure with cockles.

-Peel the potatoes, cut them into pieces and cook them in salted water. When they properly cooked, mash them and mi in mandarine oil, safran powder and the fresh cream. Season with salt and pepper. Keep warm.

-Sauce:
In a pan over a medium fire, pour in the mandarine juice and the mussles and cokcles sauce. Reduce a little. Beat the egg yolks and add them to the sauce, beating all the time as you add the butter in small pieces at a time. Season with salt and pepper, a few safran filaments and grated mandarine skin.

-Take 3 large tablespoons of the sauce and mix them with the mashed potatoes. Dop the mussles, cockles and mandarine wedges into the sauce to heat them slowly on a small fire.

-Serve the mashed potatoes mounted with thin cuts of mimolette cheese and surrund them with sauce, mussles, cockles and mandarine wedges.

Drink a dry white wine with them!

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Herb-roasted Potatoes and fine Ratatouille

baconpotato

The Missus asked for a simple dsih tonight after the great lunch we had in Mochimune Harbour in Shizuoka City. Today was a National holiday, meaning i had to treat the Missus to lunch and help her with dinner!

I’ve always been a “keep everything simple” fan when it comes to cooking,
After all, one can attain any heights with a lot of money and time on hand.
That is the work of epicurean specialists! “Little people” like I, will find more pleasure cooking something simple, but with character for cherished company (my oher half is never going to believe the latter!).
Here is a favourite simple dish I concocted for fun (for the second time)!

INGREDIENTS: (for 2 people):
Small turnips: 6
Small potatoes: 6
Wide rashers of bacon: 6
Fresh rosemary (to taste)
Salt, white pepper (to taste)

Fine Ratatouille:
Medium-large onion: 1
Shallot: 1 large
Garlic: 2 cloves
Aubergine/egg plant: 1
Courgette/zucchini: 1
Red sweet pimento: 1
Yellow sweet pimento: 1
Olive oil: 50cc (a quarter of a cup)
1 lemon juice
Fresh herbs (finely chopped): basil, Italian parsley (to taste)
White wine or Noilly Prat: 50cc (a quarter of a cup)
Pastis/Ricard/Pernod: a “bottle cap”
Salt, pepper, nutmeg (to taste). Add chili pepper or other spices if you wish!

RECIPE:

1) Fine Ratatouille:
Chop onion, shallot, aubergine and courgette in small cubes. Crush garlic cloves and chop fine. Heat up the olive oil in a deep pan. Once oil is hot enough drop in all the above chopped vegetables and fry, stirring regularly, until onions become translucent. Turn down fire to low. Drop in chopped pimentos, chopped herbs, lemon juice, wine, Pastis, salt, pepper, nutmeg and whatever spices. Stir the whole, cover with lid and let cook until all vegetables are sufficiently soft.
This can prepared well in advance as reheated ratatouille is even better! Don’t worry if you have made too much of it as this can be used for all kinds of dishes such as omelette garnish, on cold crostini, and so on!

2) Boil potatoes in salted water until they are 80% cooked. Take them out of the water and plunge them in cold water for a while. This is a simple trick to prevent them from breaking up later! Put them on a cloth or kitchen paper to absorb water.

3) Preheat oven to 180 degrees Celsius (level 6/7)
Peel potatoes. If they are new with a very thin skin, do not bother peeling them! Wrap each one in rasher of bacon. Secure the bacon around the potato by skewering them with a thin wooden toothpick. Place them on an oven plate coated with olive oil. Sprinkle a little pepper on them. Salt is not needed as plenty is contained inside bacon! Abundantly sprinkle with rosemary leaves. Bake until bacon has reached a nice crispy state.

4) Peel turnips and cut into four wedges each, leaving a little of the stem for good effect.
Boil them in slighted salted water just long enough for them to get tender. This should not take very long. Bear in mind that over-boiled turnips will get mushy and crumble away!

5) Once the potatoes are cooked, on a large plate you have kept hot either in hot water or inside the oven, first pour a good amount of ratatouille in the middle. Then place turnips around as shown on picture. Last, carefully pull toothpicks out of the potatoes and place the latter above the ratatouille.

Enjoy with a great beer or strong white wine (red wine is fine, too. LOL)

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French Cuisine: Double Galette de Pommes de Terre au Crabe/Double Potato & Crab Galette

POTATO-CRAB

French Cuisine is not so much about creating grand ood for special events but more about arranging leftovers or available ingredients.
Here is an easy and typical French recipe making use of was found in the fridge and pantry:
Double Galette de pommes de Terre au Crabe/Double Potato & Crab Galette!

INGREDIENTS: for 4 people
–Potatoes: 800 g (Bintje type is best)
-Crab: 1 can containg 250 g
-Chervil: a good bouquet of it
-Oil/Olive oil: 2 large tablespoons
-Salt, nutmeg & pepper: to taste

RECIPE:

-Preheat ovn to 6 (180 degrees Celsius)

-Peel and wash potatoes. Drain water and wipe them with kitchen paper. Grate them into fairly thick strands. Wipe them again inside kitchen paper. Add salt, pepper and nutmeg. mix well.

-Chop chervil. Press all liquid out of crab. Mix xrab with chervil. Put aside.

-Heat the oil in a non-stick frypan equipped with a removable handle. Drop half of the potatoes inside. Press potatoes with a tablespoon to form them into a galette/pancake and fry for 5 minutes on a strong fire to add it a nice colour. Cover it then with the crab-chervil mixture. Spread rest of the potatoes on top to cover the whole. Press lightly with a tablespoon for evenness.

-Put frypan inside oven without its handle. Cook for 15 minutes.
Slide the galette onto a plate. Cover plate with frypan and turn around so as to have the galette back into the rypan with its bottom side up.
Cook again for 15 minutes.
Serve hot with a green salad!

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Zucchini and Potato in Soy Sauce Marinade

ZUCCHINI-POTATO-SALAD-1

As Lojol rightly said, zucchini is a very versatile vegetable that can be paired with all kinds of other ingredients.
Here is a simple recipe to illustrate:
Zucchini and Potato Soy Sauce Marinade!

INGREDIENTS: For 3~4 people
-Zucchini: 1 medium large, 200 g
-Potatoes: 2 small, 200 g
-Olive Oil (for frying)
-Salt and pepper: a little to taste
-EV Olive Oil: 1 large tablespoon
-Soy sauce: 2 large tablespoons

RECIPE:
ZUCCHINI-POTATO-SALAD-2

-Withe a vegetable peeler, peel small strips of zucchini skin for better pattern.
Cut Zucchini into 8 mm thick slices and again across to create “half moons”.
Peel skin off potatoes, cut in 8 mm thick slices and clean in clear cold water.

-Drain potatoes (don’t wipe them) and put them inside a heat-resistant bow. Cover bowl with cooking cellophane paper. Leave 4~4:30 minutes inside Microwave oven at 500W.

-Pour soy sauce and EV oil in another bowl and mix well with an electic whisk.

-Heat olive oil in a frying pan and fry zucchini over a fairly fire.

-When the zucchini has aattained a satisfying color on both sides, add potatoes. Fry for 1~2 minutes. Add a little salt (not much needed there) and asome pepper ( a little more might be welcome.
Mix and drop everything into the soy sauce-olive oil marinade while it is still hot.

-Turn over for time to time until it has completely cooled down.

-Serve with a few small tomato slices for better colour presentation!

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