Tag Archives: Potato

Almost “Tricolor” Fried Potatoes

The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark beer!

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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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