#Ingredients are: Potatos (small. waxy)

[neontaxidermy]

me and my mom made dill potato salad. very good.

[morethansalad]

Vegan Tawa / Tepsi / Kurdish Eggplant Casserole

RECIPE: Tawa, Kurdish Eggplant Casserole (Serves 4-6) Ingredients: 3 waxy potatoes, slices 2 eggplants, sliced 2 tomatoes, sliced 1-2 onions, sliced 1 green bell pepper or 4 small pointy peppers 1 small bunch parsley, finely chopped flaky sea salt Oil for frying

Tomato broth: 6-8 tbsp tomato paste 2 tbsp olive oil 1 tbsp 7 spice blend (can be found att Middle Eastern stores) 1 tsk bild red pepper flakes (such as e.g. Aleppo Chili) 1 tbsp vegetable stock powder Salt & pepper to taste 400 ml boiling water

Instructions: - Pre-heat oven to 200 C / 390 F. - Sprinkle the eggplants with some flaky salt, place in a colander and put an heavy object on top, let sit for at least 2 minutes then brush off liquid and salt with a clean kitchen towel. - Heat oil in a pan and fry eggplants on each side until golden. You can do this over high heat since they don’t have to cook through and that way they won’t absorb as much oil either. Let excess oil drip off when removing them from pan. Fry peppers for 30 seconds on each side as well. - Place potatoes in an even layer at the bottom of you oven dish. Layer the eggplant and the rest of the veggies as you wish. Sprinkle with parsley. - Mix together all ingredients for the tomato broth and pour over the veggies. Cover the pan and bake for 45 minutes. Remove cover and bake for another 20-30 minjutes, cover again if top layer is getting too browned. - Serve with rice or bread.

[ronniefein]

Have you ever made potato salad with roasted potatoes? If you haven’t, you’re in for a treat if you try this recipe!

The crispy edges add a really satisfying texture and the flavor is extra rich because the high heat caramelizes the onions. (I used a cast iron pan and suggest that for best results but your oven is fine (instructions below) and if you have room for the pan on an outdoor grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

Follow me on Instagram @RonnieVFein

ROASTED POTATO SALAD WITH RED ONIONS AND ROSEMARY

2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

5 tablespoons olive oil

1 small red onion, thinly sliced

3 tablespoons lemon juice

1 teaspoon Dijon mustard

3 tablespoons chopped fresh parsley

2 teaspoons chopped fresh rosemary

salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces. Pour 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides. Place the potatoes in the preheated pan (or use an ovenproof pan or baking sheet). Roast the potatoes for 10 minutes. Add the onion slices, mix and roast for another 10-15 minutes, mixing them once or twice, or until the ingredients are lightly browned and crispy. Place the ingredients in a bowl. While still warm, mix the remaining olive oil, lemon juice and Dijon mustard. Pour over the potatoes and onion. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.

Makes 4-6 servings

[eardefenders]

Deruny (Деруни)

I thought it'd be fun to give the recipes for any of the food they mention in the series, so here's the first! Deruny aka Ukrainian Potato Pancakes! I've made something similar myself as it's a basic recipe, so I can fully recommend making these (even though I haven't specifically made Deruny before).

Ingredients:

About 1lb of potatoes (I've always used non waxy for potato pancakes)

1 onion

1 Egg

3 Tbsp of flour

1 Tbsp of sour cream (I use greek yogurt)

Salt and pepper to taste (I don't add salt to mine until after but that's me)

Frying oil (I like peanut as it's pretty flavor neutral and good for high heat. Avocado oil is another good high heat oil if you're making these peanut free. That said I've used canola and even olive in a pinch though I don't really like either of those for frying foods.)

Grate the potatoes and onion into a bowl so you get a nice pile of potato onion mush. I would alternate grating a potato and then some onion until you run out of both because the potatoes will blacken with air exposure, but the onion stops that.

Then add all the other ingredients, except the oil, and mix together. You should have something slightly gloopier and definitely lumpier then actual pancake batter, kinda like thick applesauce.

Heat a few tbsps of oil in your pan and get it fry hot. To check if the pan is ready give it a couple of minutes and you should see the oil start to waver on the bottom of the pan. When you flick some room temp water at the oil surface it should immediately hiss/spit. It's ready.

Take a large spoon or small measuring cup and pour batter into the hot pan so you have a few small roughly 3-4 inch circles in the pan. Fry until golden brown, like 2ish minutes and then flip and do the same to the other side.

Serve these suckers hot! They go well with sour cream, yogurt, hot sauce, applesauce; Quite frankly whatever you like with your potatoes goes with this dish!

Enjoy!

[stressfulsloth]

Okay recipe from memory! (Bc i fucking. Spilled soy sauce in my recipe notebook and ruined my only copy)

Two long sweet peppers

A bunch of small waxy potatoes chopped into cubes (measure with your heart) (steamed in the microwave on high for four minutes with a little bit of oil)

3 tbsp gochujang

1/2 tbsp honey

2 tbsp soy sauce

Sprinkling of chilli flakes

Garlic powder (measure with your heart)

2 inches of grated ginger

2 tbsp cooking oil

Dash of sesame oil for flavour

Whisk liquid ingredients for marinade together and stir in the potatoes and peppers until they are completely saturated. Roast at 200°c on the top shelf of the oven for 40 minutes, until darkened and sticky

[avnnetwork]

Ways to Thicken Mashed Potato

Thickening mashed potatoes is a common culinary technique used to achieve the desired consistency and texture. While mashed potatoes are a classic side dish loved by many, achieving the perfect thickness can sometimes be a challenge. Whether you're making mashed potatoes for a holiday feast or a weeknight dinner, there are several effective methods to achieve that perfect creamy, thickened consistency. In this guide, we'll explore various ways to thicken mashed potatoes, from selecting the right potato variety to incorporating various thickening agents and techniques.

Choosing the Right Potatoes:

The foundation of any great mashed potatoes recipe is selecting the right type of potatoes. Different potato varieties have different starch contents, which can significantly impact the texture of your mashed potatoes.

High-Starch Potatoes: Varieties like Russet or Idaho potatoes are high in starch and are excellent choices for achieving fluffy, light, and creamy mashed potatoes. The high starch content helps absorb liquid and creates a smooth texture.

Waxy Potatoes: If you prefer a chunkier and denser texture, waxy potatoes like Yukon Gold or Red potatoes can be a good choice. These potatoes have lower starch content, resulting in a creamier, less fluffy texture when mashed.

Mixing Varieties: To find the perfect balance between creaminess and chunkiness, you can also mix different potato varieties. Combining high-starch and waxy potatoes can yield mashed potatoes with a delightful blend of textures.

Cooking Techniques:

The cooking method you choose can also influence the thickness of your mashed potatoes.

Boiling: Boil your potatoes in salted water until they are fork-tender. Overcooking can make the potatoes absorb too much water, so be mindful of the cooking time.

Steaming: Steaming potatoes instead of boiling them can help retain more of their natural flavor and reduce the risk of overcooking. It's a good option for those who are concerned about their mashed potatoes becoming too watery.

Mashing: How you mash your potatoes can make a difference in their final texture. For creamier mashed potatoes, use a potato masher or a ricer. If you prefer a chunkier texture, use a hand-held potato masher or a fork.

Thickening Agents and Techniques:

If your mashed potatoes turn out thinner than desired, there are several techniques and ingredients you can use to thicken them up:

Add More Potatoes: The simplest way to thicken mashed potatoes is to add more cooked and mashed potatoes to the mixture. This will absorb excess moisture and increase the potato-to-liquid ratio.

Butter and Cream: Adding more butter and heavy cream can help thicken mashed potatoes while enhancing their flavor. Start by incorporating small amounts and gradually increasing until you reach the desired thickness.

Cheese: For a flavorful twist, consider adding grated cheese like cheddar, parmesan, or cream cheese. Cheese not only thickens the potatoes but also adds richness and creaminess.

Sour Cream or Greek Yogurt: These dairy products can contribute to a thicker texture while imparting a tangy flavor. They're excellent choices for those looking to add a slight tanginess to their mashed potatoes.

Instant Potato Flakes: If you're in a hurry and need a quick fix, instant potato flakes can be used as a thickening agent. Sprinkle them into the mashed potatoes and stir until you achieve the desired thickness.

Roux: A roux is a mixture of fat (usually butter) and flour. You can make a roux separately and then whisk it into your mashed potatoes to thicken them. This method is similar to thickening a gravy.

Potato Starch: Potato starch, available in most grocery stores, is an effective natural thickening agent. Mix it with a small amount of water to create a slurry, then add it to your mashed potatoes and stir until thickened.

Cornstarch or Arrowroot: Cornstarch and arrowroot are neutral-tasting thickening agents. Mix them with cold water and add the slurry to your mashed potatoes while stirring continuously. Be cautious not to overuse them, as they can turn the dish gluey if added in excess. Visit https://euronewstop.co.uk/simple-ways-to-thicken-mashed-potatoes.html

Techniques to Adjust Consistency:

In addition to these ingredients and methods, you can employ certain techniques to adjust the consistency of your mashed potatoes:

Straining: If your potatoes are too watery, you can strain them through a fine-mesh sieve or cheesecloth to remove excess liquid.

Cooking Down: Return the mashed potatoes to the stove on low heat and continue to cook, stirring constantly, to evaporate excess moisture and thicken the mixture.

Cooling and Reheating: Sometimes, mashed potatoes thicken as they cool. If you're not in a hurry, allow the potatoes to cool and then reheat them later. You may find that the texture has improved.

Instant Potatoes as a Rescue: If all else fails, instant mashed potatoes can be used to thicken your homemade mashed potatoes. Prepare a small batch of instant potatoes according to the package instructions, and then fold them into your homemade mashed potatoes.

Seasoning and Flavoring:

Remember that as you adjust the thickness of your mashed potatoes, you may need to reseason them to taste. Add salt, pepper, and other seasonings as needed to ensure that your mashed potatoes are not only the right consistency but also bursting with flavor.

In conclusion, mastering the art of thickening mashed potatoes involves a combination of ingredient selection, cooking techniques, and the right thickening agents. The key is to achieve your preferred balance between creaminess and thickness while maintaining the delicious potato flavor. With these methods and techniques, you can confidently serve up perfect mashed potatoes at your next meal, whether it's a special occasion or a weeknight dinner.

[lichposting]

Roast potatoes recipe

Ingredience:

6-8 medium size Yukon gold potatoes (or a larger number of baby Dutch, any waxy potatoes can work but I’d recommend these bc I tried red and they were unimpressive)

3 tbsp butter

2-3 tbsp olive oil

1/2 tsp smoked paprika

1/2 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

1/2 cup or more grated Parmesan cheese

Directions:

1. Preheat oven to 410F/210C

2. Wash the potatoes and cut them into chunks about 1.5-2cm thick, ideally rectangular prism shaped

3. Rinse the potato pieces in a colander and then lay them on a paper towel to dry for a bit, you can dab them with a paper towel over the top too

4. Put butter into a medium size mixing bowl and melt, then add olive oil and seasoning, add the potatoes and cheese and mix well to coat em (may need to use your hands)

5. Cover a small baking sheet with aluminum foil and spread the potatoes out evenly across it, you can also pour the remaining butter/cheese/etc mix over the top, then grate more parm over the sheet

6. Bake till the bottoms of the potatoes are a medium brown and they’ve started browning at the top, depending on the size you cut them+your oven it could be between 25-50 minutes

7. Remove from oven, pour off any excess oil, then use a spatula to unstick the potatoes and put them on your plate/bowl/etc

8. Eat them

I use waxy potatoes bc they develop a very good smooth texture inside w/ the crisp outside that you don’t really get from russets IME

You can peel the potatoes if you want but I like them with the peel still on. You should cut off eyes/other unsavory bits tho

Also the measurements are not exact, you can do whatever you want, this is just me eyeballing and assigning numbers based on that (be careful w/ the salt esp if you use salted butter, it can get overly salty and gross)

[yes-i-am-happyaspie]

🎄 Friends!! My Christmas fic is posted. 🎄

Merry Stitchamas by happyaspie

No Archive Warnings Apply || Rated G || Word Count 6666 (😂) || Peter Parker, Tony Stark, May Parker, Bruce Banner, Minor Injury

Summary: All Peter wanted to was to cook May a really nice dinner for when she got home from her Christmas Eve shift. He'd thought it out and was excited to put it all together-- until the knife slipped and he accidentally cut his thumb. The good news is, he knows exactly who to call.

“Hey, Mr. Stark!” Peter greeted with as much enthusiasm as he could pull together given the circumstances. “I, uh, I know it’s Christmas Eve and all, but can I ask you a really quick question?”

[Exceprt Under the Cut]

Festive music was playing quietly in the background as Peter twirled around the kitchen. It was Christmas Eve and May was at work but that didn’t stop him from feeling overly cheerful. He’d decided days prior that the best way to start the Christmas holiday would be by surprising his aunt with a late dinner. He’d scoured the internet for recipes and spent the morning shopping for all the ingredients. It was going really well. There was a pie ready to go in the oven, a loaf of crusty bread on the table and a pot of warm broth just waiting to be turned into a hearty winter vegetable stew. All he had to do was cut up the vegetables, give them a quick saute and add them into the mix.

He started with the onion, taking his time to cut the pieces nice and even. When those had been set aside, he started working on the carrots and potatoes. The parsnips were next. He hummed along to ‘Santa Baby’ as he carefully chopped that up as well. It was all pretty easy until he got to the rutabaga. He was struggling to obtain an appropriate hold on the hard round waxy vegetable. When he was convinced he finally had it, he drew his fingers back and placed the knife against the root but it was firmer than he’d expected. He increased his strength, and he once again tried to press through the rutabaga’s tough exterior. That was enough to make a dent in it but he didn’t want to over do it. So, he decided that the best course of action would be to saw through it. He rocked the knife back and forth, each time with a bit more vigor but was getting nowhere. Eventually, he decided that perhaps it was time to employ his enhanced strength.

He pulled the blade out of the narrow groove he’d managed to carve and readjusted his fingertips to make sure they were out of the way. Then, with a grunt of frustration, he pressed down on the knife with considerably more muscle. However, despite his sticky fingers, the downward force caused the rounded vegetable to slip and the blade to hit the cutting board with an audible ‘clunk.’

Immediately, Peter knew something was amiss. The top of his thumb was burning, his heart was racing and his spider-sense was alight beneath his skin. He had to blink himself out of a daze before glancing downward to investigate. It took longer than it should have for him to process that he’d cut himself. Once he had, he shook his head to clear it further and began to think.

He’d not had a notable amount of first-aid training. But he’d had enough experience as Spider-Man to know that he needed to clean the wound and staunch the bleeding. He turned swiftly towards the sink, leaving little droplets across the floor as he went.

The warm water stung as it rushed past the affected area. Peter hissed and gritted his teeth as he forced himself to apply hand soap as well. Then once he was confident he’d rinsed it thoroughly, he reached for a wad of paper towels.

For a while Peter stood in the kitchen, applying and reapplying paper towels as the cut continued to bleed. Belatedly he looked at the clock, telling himself that if it didn’t stop in the next few minutes he’d call for assistance. Although he was fairly sure he wouldn’t need to. He had a healing factor and could see no reason why a small cut from a measly kitchen knife wouldn’t mend itself in an extremely short amount of time. Then again, he’d never tested theory.

Five more minutes passed, and Peter was still continuously swapping out makeshift bandages. He tried adding varying levels of pressure but nothing seemed to significantly stem the flow. Reluctantly, he collected his phone from the kitchen counter and allowed his good thumb to hover over his aunt’s contact information. It was still relatively early, and he didn’t want to disturb her at her job. That being the case, he sighed deeply and dialed Tony’s number instead.

“Hey, Mr. Stark!” he greeted with as much enthusiasm as he could pull together given the circumstances. “I, uh, I know it’s Christmas Eve and all, but can I ask you a really quick question?”

“Sure, kid. Go for it,” Tony said, followed by a deep chuckle that made Peter hesitate. He wasn’t sure of what sort of inquiry Tony was expecting. But he suddenly felt bad for not having anything more pleasant to discuss. However, no amount of remorse was going to alter the fact that he had to ask.

“Well,” he began, pausing briefly to nervously run his tongue across his lips. “With my enhanced healing, how would I know if something needed stitches or not?”

“Uh, by consulting a doctor, obviously,” Tony replied without missing a beat.

The comment was obviously meant to be light. But even so, Peter felt himself growing a little defensive. He was injured and as far as he was concerned he’d done the right thing. He’d performed what he felt like he could do on his own, then called an adult for help. “I am consulting a doctor! I’m consulting with you,” he pressed. “You have, like, three doctorates, Doctor Stark!”

Tony hummed in a non-committal manner. “I have four actually. But none of them are of the medical variety.”

Peter opened his mouth to retaliate, then paused while his brain automatically began to calculate the number of doctorates he was aware Tony had acquired. Mechanical Engineering, Nuclear Physics, and Robotics came to mind first. It took him a second or two longer to recall what the fourth one could conceivably be. He was convinced he’d known at one point and figured it made sense for it to be something math related; Applied Mathematics probably. Then a particularly intense pain shot through his thumb yanking his train of thought back on track.

“But you have field experience, right?” he belatedly inquired.

[Continue Reading on A03]

[dateddisneydishes]

Mrs Tucker's Cold Potato Salad

From Tommy Tucker's Tooth

The History

So in the short Tommy Tucker's mom places the leftover meatloaf and potatoes inside an icebox; not a fridge but an actual old fashion icebox. That's right, this short is so old it predates refrigerators.

Well sort of. The first refrigerator was invented in 1913. In 1918 they become commercially available, but it wasn't until the late 1920s and 30s, with the introduction of freon, that they became commonplace.

Which got me thinking, what do you do with cold potatoes?

Make potato salad, what else?

The Food

Fortunately for me potato salad was a popular dish in the 1920s.

The food came from German immigrants and orginally had vinegar as a main ingredient. However, after the first world war, mayonnaise become a common item on store shelves across America and the recipe was modified. From there it's popularity really took off.

Today's recipe actually comes from the January issue of American Cookery in the form of a poem! Published in 1920, this recipe follows it's more tradtional German roots by using vinegar over mayonnaise.

Ingredients

2 hard boiled eggs, yolks only

2 boiled potatoes, cut into squares

Half a yellow onion, diced

1 teaspoon yellow mustard

2 teaspoons of salt

4 teaspoons olive oil

2 teaspoons white vinegar

1 tablespoon of anchovy sauce

Finely chopped parsley to garnish

Cookware

Pot for boiling

Colander

Bowl of ice water

Mixing bowl

Small mixing bowl

Spoons

Potato masher

Directions

Cut and boil two medium potatoes (or four small potatoes). Waxy is best, as it holds it's shape more.

Drain and place potatoes in fridge to chill overnight.

Boil two eggs for 8 mins till hard boiled. Soak in ice water, and peel when cool.

Smash the yolks from the hard boiled eggs and mix together with the cold potatoes, along with the diced onion, using a potato masher.

Combine mustard, oil, vinegar, and anchovy sauce, and then pour into the mixing bowl with the rest of the ingredients.

Add salt while stirring everything together.

Mix well untill salad is formed and garnish with parsley.

Let the salad rest for an hour for potatoes to really soak up the sauce.

Serve with leftover meatloaf on toast.

If you don't have anchovy sauce you can substitute it for fish sauce, anchovy paste, or Worcestershire sauce.

Next time we'll discuss the Alice Comedies, Disney's oldest cartoon character, and Prohibition.

[ronniefein]

Main Dish Chicken Salad

This salad is my go-to whenever I want a light but filling meal. Chicken isn’t a constant — sometimes I use leftover salmon, beef or lamb instead — but the proportions are just right for 2-3 people (you can double it of course).

If you’re fasting for Yom Kippur, this is the kind of dish that’s perfect for the occasion. Substantial but not heavy and not salty.

Follow me on Instagram @RonnieVFein

CHICKEN SALAD

4-5 small waxy potatoes (such as Baby Yukon Gold or Red Bliss)

3-4 ounces fresh greens

2 stalks celery, chopped coarsely

1/2 avocado, cut into bite size pieces

10-12 cherry or grape tomatoes cut in half

1/2 cup chopped cucumber

2 cups diced cooked chicken

3 tablespoons olive oil or avocado oil

3 tablespoons wine vinegar

freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with water, bting to a boil and cook for about 15 minutes or until the potatoes are tender. Let cool, peel and cut into bite size pieces. Place the greens in a salad bowl. Add the potatoes, celery, avocado, tomatoes, cucumber and chicken and toss the ingredients to distribute them evenly. Pour in the olive oil and toss to coat the ingredients. Pour in the vinegar and toss. Sprinkle with pepper to taste. Let rest for 5 minutes before serving.

Makes 2-3 servings

[cielie-is-hungry]

Eddie Munson x y/n - potatosoup and pouring rain - my potatoesoup recipe

So here is my first recipe.

First of all: I'm not a chef or anything like that. However, I love to cook since I was a kid and I like to try things, aka I throw things in the pot that I think will taste good together and I'm rarely disappointed.

Second: I hate soups. So it is quite surprising to post a recipe for a soup here. But I swear to God, I think I'm in love.

While I wrote "Potatosoup and pouring rain" I had a recipe for potato soup in mind. And what do we do when we are depressed and sick? Right! We stand in the kitchen for hours trying out what our heads are brewing. Ok, am I the only one? Well, at least let me tell you about this potato soup.

I would be really happy about your feedback!

And now: here is the recipe from "Potatosoup and pouring rain"

What you need (for about 2 people)

2-3 pork neck steaks (or 2-3 smoked tofu for those who want to avoid meat)

3 mealy potatoes

3 waxy potatoes

2 large carrots

1 really small parsley root

Vegetable broth (I used powder, 1.5 heaped teaspoons, for about 300ml)

oil for frying

1 large onion

2 cloves of garlic

cream (later to refine the soup)

water

Utils

A pot (obviously)

cooking spoon

spoon

knife

cutting board

blender

Ok, then let's get started.

Step 1:

Of course you have to get all the ingredients in the first step, otherwise cooking could be difficult.

Step 2:

In the next step we peel the potatoes, carrots, parsley root, onions and garlic. Take the steaks out of the packaging and rinse them thoroughly, then dry them well. The meat has to be really, really dry! Otherwise it won't cook properly.

Step 3:

Now grab your sword, dagger, lightsaber, or other sharp cutting tool (don't hurt yourself, darling! Bloodstains are hard to clean.)

You cut the meat into small cubes (bite-sized, after all it is a soup, you rarely eat it with a knife and fork to cut something.)

Cut the mealy potatoes, half of the waxy potatoes and one carrot into large pieces. You don't have to win a beauty contest with them, the little things are pureed later, so it's what's on the inside that counts, as always.

Cut the other half of the carrots and waxy potatoes into small cubes, no larger than 1cm (you won't puree them)

Quarter the onions (don't cry honey, they're not worth it), leave the garlic as it is, you can crush it with the flat side of your cutting tool.

The parsley root is also cut in half only once. We don't need much, it tastes very intense. If you're not sure, leave them out and use just a few parsley leaves later to serve.

Step 4:

It's getting hot in here! Literally. Now put the pot on the stove and heat it. It should get really really hot. Then add the oil or butter (depending on what you prefer to use for frying). You can also (if you have it and want it) use the rind of smoked pork belly, which gives it a special flavor. But that is not mandatory. Then fry the meat cubes until they are evenly browned. Don't worry if there is a 'brown' layer at the bottom of the pot when frying. Those are wonderful flavors (as long as the layer doesn't burn and turn black) and that's exactly the flavors we want!

As soon as the meat is seared, take it out of the pot with a spoon (leave as much of the fat leftover from searing in the pot as possible)

Now you can add a dash of oil or butter and sauté the onions and garlic until the color has also taken on. That goes in a bowl too (not with the meat!) and you leave as much fat in the pot as possible again.

You repeat the whole thing with the small waxy potatoes and the diced carrots, as soon as they are nicely browned you can put them in the bowl with the meat.

By now you should have a nice brown layer full of roasting flavors at the bottom of the pot. Perfect! We want exactly these flavors!

Step 5:

Now put the remaining potatoes, carrots and the small piece of parsley root in the pot and fill it with water until the vegetables are just covered. You can always add water later if the soup is too thick. When the water is bubbling slightly, you can try to gently stir the sediment with a wooden spoon. You'll quickly notice if everything has come off the bottom of your pot, don't worry. I use instant broth powder. I don't know if that's a German thing or if it's worldwide. If you don't have something like that, you can also pour about 300 ml of vegetable broth over the vegetables and fill the rest with water. If you use powder then about 1.5 heaped teaspoons should be ok. You better use a little less seasoning, you can always spice it up later. You can also add the onions and garlic while cooking to give the soup an even more intense onion-garlic flavor. But it's enough if you only add them at the end.

Now everything is boiled up. If the water is boiling, feel free to turn the heat down to medium, but it must always be simmering. Now you have about 20 minutes. During this time you can, for example, do the dishes, practice handstands, make plans for world domination, or read my fanfiction "Potatosoup and pouring rain". ;)

Step 6:

The potatoes and carrots should now be soft by now. You can try a piece. If it's still hard, let it simmer for a few more minutes. If you didn't add the onions at the beginning, do it now. When the vegetables are cooked soft, you take the pot off the stove.

IMPORTANT! DO NOT POUR THE WATER! IT'S FULL OF FLAVOR WE NEED!

When the pot is off the stove, we take the hand blender and puree everything until you can no longer tell what it was.

Now you can refine the soup. If it's too thick you can add a little more water, broth or cream, you can season the soup a bit (as you may have noticed I don't use pepper, I hate pepper so now is the time to use it). If you like the soup, add the meat and the fried carrots and potatoes and boil everything together one last time.

Et voilà!

Cielie's potato soup is ready to be served. Baguette is perfect for dipping.

If you are vegetarian or vegan: you can replace the meat with smoked tofu!

If you cook the recipe, let me know and tell me how you liked the soup! Comments, ideas and feedback is always welcome!

Bon appétit !

[crazy4tank]

The Best Potato Soup

New Post has been published on https://foodloverrecipes.com/blog/the-best-potato-soup/

The Best Potato Soup

Super cozy, super creamy, super potato soup!

Whenever people say liquid diet I think to myself: I could do that! I mean, there are so many awesome soups out there and soup is a liquid. The best part of doing a liquid soup diet would be this potato soup: super creamy, fully loaded with all the good things and a secret ingredient. Essentially a liquid baked potato with ALL of the toppings.

The best potato soup recipe

I like my soup to be a mix of creamy and chunky with both blended potatoes and little nuggets of goodness. Make it rain shredded cheddar and scallions and crispy little chips of bacon. Heck, top it off with some kettle cooked chips. The savoriness and crunchiness of chips with creamy potato soup. UGH. I need a bowl right now! Luckily, it doesn’t take too long to reach potato soup satisfaction.

How to make potato soup

Gather your ingredients, chop your onions, and peel and dice your potatoes.

Melt some butter in a large pot and when melty, add the onions and sauté lightly.

Sprinkle on some flour and cook until golden.

Add some milk and chicken stock (or veggie if you’re vegetarian) and stir in the potatoes.

Simmer until the potatoes are soft and cooked through.

Remove half of the potatoes, blend, then add back into the soup so you have a mix of smooth and creamy with little potato nuggets.

Stir in the secret ingredient: miso paste!

Top with ALL the toppings – crispy bacon, scallions, shredded cheese, sour cream – and enjoy the awesomeness.

Instant Pot potato soup

Just in case you’re wondering, yes you can make this in the instant pot! You don’t need the flour, instead we’ll thicken with a cornstarch slurry.

Set the instant pot to sauté and melt the butter. Cook the onions and garlic until soft.

Add the potatoes and chicken stock then set to high pressure for 6 minutes. When done, quick release.

Scoop out half of the potatoes, blend, then add back to the pot.

In a small bowl, whisk together 2 tablespoons cold milk with 2 tablespoons cornstarch then add to the instant pot along with the rest of the milk.

Set to sauté and bring to a simmer until slightly thick. Turn off the heat and stir in the miso, season, and enjoy with all the toppings!

Crock pot potato soup

You can make this in the crock pot as well!

Add all the ingredients, minus the flour to the crock pot and set on low heat for 7-8 hours or high heat for 3-4 hours, or until the potatoes are cooked through and tender. Scoop out half of the potatoes and blend, then add back into the soup.

Turn the crock pot up to high. In a small bowl, whisk together 2 tablespoons cold milk with 2 tablespoons cornstarch then stir into the crock pot. Let thicken for 15-20 minutes. Stir in the miso, season, and enjoy with all the toppings!

Ingredients

This potato soup has all the classics: potatoes, onion, garlic, milk, stock, flour, butter, and the secret ingredient, miso!

What are the best potatoes?

I love using Yukon gold potatoes because they’re a beautiful creamy golden color. They’re also a good mix between waxy and flour-y, which helps them both blend smoothly and hold up as little nugget potatoes.

Peeled or unpeeled potatoes?

I prefer to peel my potatoes, but of course there are a lot of nutrients in potato skins, so feel free to leave them on. Especially in the case of Yukon golds, which have thin skins.

How to bring your potato soup to the next level

The secret ingredient to this soup is miso! Shiro miso, or white miso is the mildest of the miso varities – it adds a huge hit of umami and will get you wondering why does this taste so freaking good? Miso is salty, sweet, versatile, and so good. Imagine the deep savoriness of miso soup combined with the creaminess of potato soup and this is what you’ll get.

How to thicken potato soup

For me, potato soup needs to be thick. I don’t really like broth-y soups with chunks of potatoes – well, I do, but not if they’re called potato soup. Potato soup should be thick and the key to thick and creamy soups is roux. A little butter and flour cooked together will thicken up and make each bite super luxurious, even without cream.

How to store

This will keep covered tightly in the fridge for up to 3 days. If it separates, don’t worry, just stir it up before reheating.

How to reheat

In the microwave: add to a microwave safe bowl and heat on high for 1 minute, stir, then decide if you need another minute or so.

On the stove: add your soup to a pot and heat over medium low heat, stirring occasionally until warmed through.

What goes with potato soup

Call me crazy but I like carbs with carbs and is soup even soup if there isn’t any bread?! Potato soup tastes amazing with:

I hope everyone is all warm and cozy with a bowl of potato soup and a plate of carbs for dipping 🙂 xoxo steph

Potato Soup Recipe

Super cozy, super creamy, super potato soup!

Serves 4

5 from 1 vote

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

3 tbsp butter

1 small onion diced, about 1 cup

4 cloves garlic crushed

1/4 cup all purpose flour

2 cups chicken stock no sodium preferred

2 cups milk

1.5 lbs potatoes peeled and diced, about 4 cups, Yukon Gold preferred

1/4 cup white miso

Optional but Highly Recommended Toppings

bacon fried til crispy

green onions thinly sliced

shredded cheddar lots

sour cream

kettle cooked chips 1 small bag

In a large heavy bottomed pot, melt the butter over medium heat. When melted, stir in the onions and garlic and sauté until soft, but not brown. Sprinkle on the flour and stir to coat everything evenly. Lightly cook for 1-2 minutes, while stirring.

Slowly stream in the chicken stock and milk, while whisking. Add the diced potatoes and bring to a simmer until the potatoes are fork tender and cooked through 10-15 minutes.

Turn the heat off and carefully scoop out half of the potatoes, blend, then mix back into the soup. 

Take a ladleful of the hot soup and place in a bowl. Whisk the miso into the bowl until completely melted and mixed in, then stir the melted miso and soup back into the pot.

Taste and season. Enjoy with toppings!

Nutrition Facts

Potato Soup Recipe

Amount Per Serving

Calories 265 Calories from Fat 112

% Daily Value*

Fat 12.4g19%

Saturated Fat 7.2g45%

Cholesterol 33mg11%

Sodium 823mg36%

Potassium 678mg19%

Carbohydrates 30.5g10%

Fiber 2.5g10%

Sugar 7.8g9%

Protein 9.6g19%

* Percent Daily Values are based on a 2000 calorie diet.

[meatismurderbutalsodelicious]

A Simple Chili Oil

I don’t know about you, but sometimes I go to the market and come home with just a few too many fresh vegetables. 

I’ve set the menu for a few days, and I know what’s needed, but often you can’t purchase something small or “recipe size” like a couple of chilies, one two carrots, or a stalk of celery; it all comes in packs or packages.

A couple of months ago I realized I had an over abundance of birds eye chilies, and knowing I wasn’t going to use them all, I took about a dozen and tied them up with some string and hung them on the curtain rack in the kitchen to dry.

I must say that they turned out perfect. Their skins, waxy and brittle with the slightest hint of sweetness when you smelled them up close.

Anyway, this week I realized I had four milder, red Thai chilies in the fridge that were not going anywhere fast, so I decided to make a variation on a Chinese Chili Oil.

There are so many varieties of Chinese chili oils—Szechuan, Chou Chow, and Lao Gan Ma, probably the most popular brand of Chinese chili oil inside and outside of China—that it’s hard for me to identify a favorite, they all bring so much to the dining experience.

The recipes, however, are simple, a combination of dried and fresh chilies, finally chopped, and scalded in a screaming hot vegetable oil with anything from dried garlic or tofu, to cinnamon and star anise to the amazing Szechuan peppercorns or any combination of the above.

Here’s an easy recipe that will make a great all-around chili oil that you can use as a condiment or in your cooking. Remember, a little goes a long way, so tread carefully...

Ingredients

1/2 cup of dried birds eye chilies (or whatever you prefer)

1/2 cup of red chilies (or whatever you prefer)

1 Tablespoon black peppercorns

1/2 cup of roasted peanuts

1- to 2-inches of a cinnamon stick

1 or 2 star anise

1 cup of vegetable oil 

1 Tablespoon of toasted sesame oil

1 Tablespoon of palm sugar (or brown sugar, go with regular sugar if you have to

1 Tablespoon sea or kosher salt

Take your dried chilies, remove the stems and place in a food processor or mortar and pestle, whichever you have handy or whatever suits your mood.

Full Disclosure: I over ground my dried chilies, completely by accident; I actually prefer my chili oils to be coarse and chunky, but this was not a tragedy, and probably added to the heat of the final product.

Next, take your roasted peanuts and give them a good grind. I prefer dry-roasted, unsalted peanuts, but they were no available so I went with the over-the-counter salty snack variety.

Give them a good blend or grind, depending on your kitchen appliance; these you definitely want a lot coarser than the chilies as they will give the chili oil depth and crunch when completed.

Now, chop up your fresh peppers; give them a good rough chop as you want to release the oils and the seeds, again for both texture and flavor.

I love the combination of slightly sweet and slightly salty in my chili oil. Remember, you’re going to scald this in a hot oil, so the palm sugar or brown sugar is going to caramelize and give a subtle sweet, smoky taste to the dish.

Put the chilies—dried and fresh—the crushed peanuts, the black peppercorns, the cinnamon stick, star anise, sugar, the one tablespoon of toasted sesame oil and the tablespoon of salt in a heat proof cooking dish or bowl and give it all a good mix with a spoon.

OK, it’s not gonna win any beauty contents, but, we’re not done yet and here comes the fun, slightly dangerous part, the cooking.

Take one cup of a plain, neutral vegetable oil. Canola is great, I am using a light Irish rapeseed oil that I often use to fry potatoes and make chips with. 

Heat the oil in a good pot on the stove, keeping your eye on it at all times. You want the oil at such a temperature that the surface shimmers, a light smoke begins to rise and you can smell the oil cooking and feel it giving off heat. 

This is dangerously hot, so take precautions and make sure no small children or pets are underfoot.

Pour half the oil into the bowl, from a safe height—about six to eight inches, you don’t want the oil to splash up on you—and let the chili and spice mixture boil and sizzle. 

Give it about 10 seconds to calm down, then, give the mixture a stir.  Next, pour the remaining oil, the mixture will once again boil and sizzle as the oil cooks the combination through.

Again, after about 10 to 15 seconds, when the sizzling subsides, give the chili oil a good stir to make sure everything is combined evenly.

Transfer the chili oil into a good storage container to let it cool and marinate before you use it or store it in the refrigerator. I find you can leave it in a kitchen cabinet for up to two weeks, but its shelf life in a fridge can be up to a month.

Use it on your eggs at breakfast, put it on boring boiled rice, throw it into a stir-fry with chicken, or shrimp or vegetables and you will get an explosion of heat, and a lovely smoky umami flavor that I think is wonderful. 

Enjoy!

[edgewaterfarmcsa]

FALL CSA WEEK 5

p i c k l i s t

LETTUCE - SPINACH - LEEKS - CILANTRO - RADISHES - POTATOES -

HEIRLOOM TOMATOES - BRUSSEL SPROUTS - CARROTS - ONIONS

Oh my goodness yall, WHAT A WEEK.  Now that’s been addressed, let me tell you what happens when 2 people and one dog are out of work due to injuries- the WHOLE FARM RALLIES and SUPPORTS!  I am out of commission for the next few days due to a knee injury, Pooh (my father in law/farm owner/greenhouse guru/tractor driver/manhattan maker/etc…) is out of commission due to shoulder surgery, and our dog (resident varmint hunter/seat warmer) just got her toe nail removed.  We are a ragged bunch.  

BUT THIS is what makes our farm a family farm.  These moments of support really strengthen my appreciation and love of this life I chose.  Am I bummed that I missed out on the most glorious days in history for harvesting vegetables in the Northeast in November? Hard yes.*  BUT I am so grateful to our family and field crew that shifted their schedules and priorities to pick the spinach, bag the potatoes, feed the kids, bathe the kids, play with the kids, bunch the cilantro, pick the heirloom tomatoes, pack the boxes, etc… 

So cheers to this family farm for coming through without even thinking twice about picking up my slack, Pooh’s slack, the dog’s slack.  

Also noteworthy, something like this tends to happen towards the end of every season.  One or more of us on the farm has some quiet injury that sneaks up, commands our attention and insists we slow down.  We’ve learned to listen when our bodies are speaking (sometimes shouting).  And If you need me or Pooh or Sugar the dog for the next few days, you can find us on a couch somewhere either in direct sunlight or close-to it, deep diving into all the questions we meant to ask the internet all summer long, painting nails, reading books, taking naps, and being ok with being still.   

*The sunshine and warmth right now is unbelievable.  It’s like the last big warm hug before we all go into winter hibernation.

HOT TIPS:  

SEASONAL GREENS SOUP

from another staple cookbook in my kitchen, The First Forty Days

 ...By simmering and liquifying lots of greens at once, you can consume a gardenful of greens in one brightly colored and very easily digestible bowl.  Quinoa boosts the soup by adding texture, protein, and a pop of contrasting color.  

 JENNYS NOTE:  This soup is better than you can even imagine.  Earthy and heartwarming, and every bite feels like you’re giving your body a gift of nourishment (some of you may find those words a little much but I can not be stopped- the soup is just that simple, and just that good).

3 leeks, white parts only, cut crosswise into thin slices

½ cup peeled and roughly chopped onion

3 medium parsnips (i use carrots!) peeled and roughly chopped

3 tablespoons olive or coconut oil

2 qts vegetable broth

½ teaspoon sea salt

1 cup quinoa

5 cups loosely packed spinach

2 tablespoons soy sauce, tamari, or bragg liquid aminos to taste

2 tablespoons nutritional yeast (optional)

In a large pot over medium-high heat, saute the leeks, onions, and parsnips (or carrots) in the oil until lightly browned.  Add the broth, reduce the heat to medium, cover, and let it simmer for about 30 minutes, or until the parsnips (carrots) are soft.  

Meanwhile, in a small pot, bring 2 cups water and the salt to a gentle boil.  Add the quinoa, reduce the heat, and simmer, covered, for 15 minutes, or until the quinoa is fluffy and tender and has unfurled (opened) slightly.  

When the soup has finished cooking, remove it from the heat to cool down a bit.  Working in batches, transfer the warm soup to a blender, along with the fresh spinach and blend until everything is incorporated into a vibrant green puree (or use a hand blender).

Return to the pot, stir in the quinoa, and season with soy sauce and nutritional yeast, if using.  

Warm up the soup over low heat before serving.  Store leftovers in the fridge for upto 5 days, or freeze!

JENBOB’S Roasted potatoes:

A quick trick to make your roasted potatoes even better.  

Begin by chopping into the size you like, and parboil for 5 minutes.  

Once the potatoes are slightly softer to the fork poke, drain water

Toss potatoes in olive oil, season with salt and whatever else you like

lay potatoes in single layer on to greased pan and roast until golden and crispy, as for temperature- it's your call.  If you have time, do a slower roast at 350, BUT if you need a quicker bite, run your oven at 425 and check it every 15-20 minutes for burning.

  Tortilla espanolla (bonappetit.com)

JENNY’S NOTE:  I just remembered this bomb dish that we ate all the time when Ray, Hobbes and I Winter tripped to Spain a few years back when (Hobbes was 2!).  Since then, I’ve made this dish a few times for the fam with a mostly successful flip relate- but the base is potatoes, eggs, salt, olive oil- therefore this recipe is an automatic hit.  Eat on a bed of salad greens!  Garnish with cilantro or/and the kimchi you may or may not have made last week!  So. Good.  

Here’s your chance to master one of Spain’s classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.

Ingredients

8 SERVINGS

1 tablespoon, plus 2 cups olive oil

1 medium yellow onion, thinly sliced

Kosher salt

2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces

8 large eggs

Preparation

Step 1

Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.

Step 2

Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.

Step 3

Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.

Step 4

Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.

Step 5

Set a large plate on top of skillet. Swiftly invert tortilla onto plate, (THIS IS THE FLIP!!) then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.

 POTATO LEEK SOUP:

CLEARLY THIS IS THE WEEK TO MAKE POTATO LEEK SOUP, POTATO LEEK GALETTE, ETC… Give it a google, let me know how it goes.  I mean it!

[lizlet]

Liz’s Fool-Proof Green Soup Recipe

When I first got into soups, I was very recipe-dependent. Then I figured out how easy soups are! So the below is less a recipe and more a guide to creating the creamy green vegetable soup of your dreams! YOUR dreams, very specifically. I feel like I shared this on social media ages ago, but can’t find any record? So here you go! The secret to making soup!  INGREDIENTS: -- Vegetables Dig into your local grocery store's produce section for what's freshest! Veggies I like: Broccoli, spinach, carrots, potato, leeks... But zucchini, cauliflower and kale would also work. Whatever you buy, look at it, and then imagine your soup pot, and then imagine it all fitting into your soup pot. If it looks like it won't all fit, scale back. -- Onion and garlic You'll want one full onion, white or yellow, and then at least one clove of garlic. If you're a sane person, and love garlic, then you'll want two or three cloves. -- Stock Vegetable or chicken or beef stock -- whatever you prefer. One of those waxy boxes or a big can should handle your needs, but go ahead and buy a second one, just in case. -- Flavor ingredients My favorite variant is mustard and dill, so if you don't have any handy, pick some up. However, if you want to try a different flavor profile, I say go for it! Especially spicy flavors; the creamy texture of green soup definitely lends itself to adding chili or hot sauce or whatever else you might enjoy. -- Cheddar cheese Pre-shredded cheese? BEST. GARNISH. EVER. (And you can dump it in as well during the pre-blending stage.) Of course, omit if you’re vegan.  -- Crackers Have something starchy on hand for absorption/dipping purposes. It's a must for the soup-is-too-hot early moments. PROCEDURE: -- Chop the shit out of stuff First, chop your onion and garlic, and put them in your soup pot. Then chop the rest of your vegetables into relatively small portions. Like, you should dice your garlic, but it's okay if your potatoes are the size of a quarter or so. -- Saute the onion and garlic Drizzle a bunch of olive oil over your onion and garlic in the soup pot, then start sauteeing them until everything starts browning and smelling AMAZING. -- Bring on the veggies and stock! Once the onion and garlic are good to go, dump all your pre-chopped veggies into the soup pot, followed by your stock. How much stock should you dump in? Enough to submerge all of your veggies. You might want more later, but right now... -- Boil this bitch Bring things up to a boil, then down to a simmer, then let your soup cook for probably about 20 minutes, or however long it takes your chunks of veggies to reach vague mushiness... -- Flavor this bitch Here is where, in my proto-example, I like (in addition to some salt and pepper) a sincere hearty two squeezes of mustard and at least one teaspoon of dill. If you want to try other flavors, this is a great place to do so. Because now we're gonna... -- Blend this bitch Whether you stick an immersion blender into your soup pot or ladle boiling spoonfuls into a blender, eventually you will end up with a pot of blended Green Soup! And that's when you... -- Taste this bitch Is it so thick that it's basically a dip? Add some more broth. Not flavorful enough? You have that shit on hand, go to town. Mix things up, get the soup you're looking for, and savor the deliciousness.   -- Garnish Cheese! Saltines on the side of the plate! Go crazy! You just made a bunch of soup! You deserve it.

[sw0rdsonnet]

Day 21: Potato-gratin with bacon cubes

Shit looks good

Ingredients:

1,5kg firm boiling/ waxy potatoes (I don't know the word, sorry)

Butter/Oil

100g bacon

1 Stick of leek

150g melting cheese (?), Salami flavour

200g cream

3 eggs

Salt, Pepper

Herbs of your choice

Recipe:

Peel the Potatoes, wash them and cut into 4mm thick slices. In Saltwater barely cooking (not done) and then put them in an oiled up baking form.

Cube the bacon, clean the leek and cut it into rings. Sauté in hot oil for 5 minutes while stirring. Spread over the potato slices.

Whisk 100g of the cheese, cream, eggs, salt and pepper and herbs. Spread over the Potatoes also.

Bake in preheated oven at 200-225°C for 40-45 minutes, adjust if needed.

After 25 minutes, add the rest of the cheese in small blobs.

Enjoy!