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POTATOES

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SIMILAR BUT DIFFERENT- POTATOES BOULANGÈRE, DAUPHINOISE AND AU GRATIN

boulangere potatoes

Let’s get one thing out of the way – these are full-on decadent so be sure to hurl any lame excuses or lamentations for a carb-free of fat-free dish out the proverbial window. We have already established that these are decidedly not good for your waistline, but if you partake of a small amount, a wee bit of decadence and living on the edge is always a good thing! Everything that is 60’s is making a herculean comeback, so it…

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A THANKSGIVING TABLE – SIDES

GINGER-ORANGE GLAZED CARROTS

For many Americans Thanksgiving, may be about the proverbial turkey, tater mash, pumpkin pie and were the expression food coma doesn’t even begin to describe your state of euphoria.  Let’s face it, we eagerly await this holiday, because it brings cozy and comfortable recollections of family get-togethers and wonderful cooking.  No matter how impatiently the culinary offerings are awaited, don’t lose site of the message – it’s a time of reflection and truly being thankful for our many blessings, the everyday things…

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ROASTED POTATOES GREY POUPON WITH HONEY

POTATOES POUPON

No matter how it’s pronounced potato, potatoe who doesn’t love a tuber? The adoration is universal as the potato has truly changed the world.  It was introduced to Europe by the Spanish Conquistadors that brought it over from the New World and it fueled the rise of the West and the adoption of the spud created the outline for modern agriculture being the fifth most grown crop in the world.  When it arrived in Europe, Marie Antoinette wore potato blossoms in…

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VICHYSSOISE – CREAM OF POTATO AND LEEK

Vichyssoise

The irreproachable character of Vichyssoise makes this fair and virtuous soup one of the most elegant around.  The simplicity of the unadulterated ingredients create a clandestine appearance, making you wonder how this delicate soup can turn out so wickedly good. When potatoes, leeks, onions, chicken broth and cream have developed a close bond, a velvety cream is born that’s not only delectable, but incomparable in excellence. This is another of those soups that’s typically served chilled, but I’m adventurous and…

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YOU WANT FRIES WITH THAT?

The infallible and highly sought after French fry!  You may be flummoxed to learn about the misnomer revolving around this golden, crispy wonder, an age-old conflict raging between the Belgians and the French.  They both want accreditation in the parentage of the fry. Belgium maintains they gave birth to this fried spud in the 1600’s, when the peasants deep-fried small fish obtained from the river Meuse and when the river froze in winter, they survived on fried potatoes.  Arguably, pommes…

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POTATOES BOULANGERE – DOWNTON ABBEY

POTATOES BOULANGERE

This is a dish that in its rustic simplicity carries such a flair of elegance.  It accompanied many dishes from Mrs. Padmore’s kitchen, as it is the perfect garnish for fish, meats and roasts. The preparation is ridiculously simple and the outcome rather fair and virtuous!  This is my take on the usual Pomme de Terre Boulangere. When your guests sample this dish, they will realize there’s something extraordinary and elusive about the flavor that will bewilder them.  None would…

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POTATO VINDALOO WITH RAITA

potato vindaloo

This is a flavor explosion for lovers of Indian food and a dish that will be hailed by vegetarians and meat lovers alike.  One of the best attributes of the dish, is the fact that it gets better the longer it sits in the fridge.  Like with any good Vindaloo, you know it’s going to pack a healthy, spicy wallop, that is why a good raita should accompany this to cool down the palate.   1 medium onion 4 medium…

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ALOO GOBI – PUNJABI CAULIFLOWER AND POTATO CURRY

There it is at a small, tucked away restaurant in Coconut Grove, FL called Bombay Darbar where the Aloo Gobi is something to write home about.  Well for that matter, everything on the menu.  I got the basic recipe from one of their chefs and it is one of the best Aloo Gobi renditions I’ve had.  It’s an unbelievably busy locale and the wait can run up to two hours, but if you are anywhere near Coconut Grove and are…

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CHANA MASALA (INDIAN CHICKPEAS) WITH POTATO PANCAKES

Indian food, chana masala, chickpeas

Chana masala, chickpeas cooked in a sauce fragrant with spices, is a staple thought the whole of India and Pakistan.  It’s presented in Indian restaurants around the globe and a diurnal staple in every Indian household.  There are many variations but this is a solid recipe and topping them with the Aloo Tikki – Indian potato pancakes – makes for a successful and delightful fusion.   In my Hummus recipe, I commented it’s always better to boil the chickpeas from…

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TORTILLA DE PATATAS – SPANISH POTATO OMELETTE

SPANISH TORTILLA

What fetching and altogether heartwarming memories are brought forth when thinking about culinarily forays!  In this particular instance, journeys across Europe and recollections of crossing Spain from North to South (French-Spanish border).  Stopping along the serpentine road-trip at various rustic, but delectable roadside cafes where, even when you only partake of a coffee or a glass of Regional, solid wine, you are presented with a charming, accompanying side dish.  A churro or buñuelo for a fortifying coffee in the later…

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SINGAPORE CURRY PUFF

CURRY PUFF

Curry puffs are one of South East Asia’s best kept secrets.  Other than of course to the locals, who are no fools and know these are one of most delicious snacks to be had all over the island and devoured mostly on the go.  I had my first curry puff encounter at Singapore’s Newton Circus, one of the most famous and sought after outdoor food courts in Singapore.  It has been there since 1971 and underwent a major revamp in…

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