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I continue to cheat with Sweet Potato Chocolate Chip Scones with Cranberry Jam!  Delicious and rich! Make ahead, freeze, and toast one up the morning of Thanksgiving to nibble on while watching the parade. http://camillestyles.com/food-and-drink/the-perfect-bite-sweet-potato-scones/ except I added a 3/4 cup of dark chocolate chips. Other add-ins could be dried fruit, or some pecans. Just resist the urge to make your scone 50% sweet bits. It's meant to be eaten with jam and tea! Suspect Bucket fucked around with this message at 03:27 on Oct 18, 2014 |
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Oct 18, 2014 03:24
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| # ? Apr 28, 2024 16:24 |
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Made mashed tonight before I saw the thread. Luckily I've got 5 pound bag of russets that I picked up today. I've been meaning to make Kenji's Hasselback Gratin.
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Oct 20, 2014 08:28
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I Hasselbeck'd
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Oct 20, 2014 18:20
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 Made Joel Robuchon's gratin dauphinoise. It is ridiculously good. The topping not only gets ridiculously brown, it is crunchy. It's perfectly well cooked all throughout and the aroma of garlic is powerful while it bakes. Awesome gratin!  The recipe didn't call for it, but I also buttered the dish, which ended up browning really nicely. Steve Yun fucked around with this message at 07:33 on Oct 21, 2014 |
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Oct 21, 2014 07:05
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That looks loving awesome. I know you said it had a great garlic aroma, but did it come through at all taste-wise? When I googled the recipe it called for "1 plump (lol), fresh garlic clove". I loving love my garlic but that wouldn't do poo poo for such a large gratin, no? I'd probably use an entire bulb. Oh yeah and the other night I made roasted garlic mashed potatoes with a bunch of parm microplaned into it and it was loving delicious and I couldn't stop eating it so I didn't get a picture but it was excellent.
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Oct 21, 2014 15:53
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Not much in the flavor. I actually used two cloves but I'd use a total of three or four if I did it again. Looking over the recipe it's kind of hard to imagine where to stick in extra garlic... Don't want to just run all of it on the dish and I wonder if it would get overcooked if it's put in the cream at the beginning... maybe as you're putting the cooked potato slices in the baking dish? Now that I've thought about it some more one of the ingenious things about this recipe is that it cooks the potato slices in cream for 20 minutes. You know how starch capsules are broken open when cutting potato slices, and the released starch sits on the surface of the potato slices? The first cooking actually takes advantage of that starch, distributing it around to thicken the cream. It's brilliant. (Several other recipes do this too) Steve Yun fucked around with this message at 19:03 on Oct 21, 2014 |
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Oct 21, 2014 17:42
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Roasted a duck on Sunday, and potato'd to go with it.
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Oct 21, 2014 17:50
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I made Kenji's hasselback potato gratin from Serious Eats and it was amazing. I don't cook potatoes very often but this was so good and really easy to make.
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Oct 22, 2014 06:53
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cyberia posted:I made Kenji's hasselback potato gratin from Serious Eats and it was amazing. I don't cook potatoes very often but this was so good and really easy to make. I was looking at making those this Friday! What size pan did you use and about how many potatoes? I don't have a huge household to feed and that looks like the perfect amount 
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Oct 22, 2014 07:10
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Phaxtor posted:I was looking at making those this Friday! What size pan did you use and about how many potatoes? I don't have a huge household to feed and that looks like the perfect amount It's just a generic non-stick casserole dish from KMart. It's about 20cm across and 10cm deep. I used maybe 5 potatoes (maybe 1.5 pounds?) and it made four very generous servings. The only thing I did differently from the recipe was double the amount of garlic and cooked it for ~30 minutes with the lid off until the top was browned then put the lid on for another ~30-40 minutes to fully cook the potato slices. But my oven is very hot so it may take longer depending on your oven.
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Oct 22, 2014 08:27
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Made a steak so I made some mashed potatoes. What is the appropriate phone angle?
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Oct 22, 2014 23:42
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I would say the one not accentuating the gigantic piece of (delicious) but not horribly photogenic fat. regardless, I'd eat the gently caress outta that
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Oct 23, 2014 01:53
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I fry'd.
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Oct 23, 2014 01:59
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Did a test run of hasselback potatoes before I do the au gratin version for dinner Friday. I also made a gravy from the steak and poured it over. This is my new favorite way to eat baked potatoes and I plan on trying a custom rendition of the slicing next week. Also, is it bad that the tater was the star of our steak dinner? Halfway mark:  Full meal: 
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Oct 23, 2014 02:11
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Casu Marzu posted:I would say the one not accentuating the gigantic piece of (delicious) but not horribly photogenic fat. noted. also, the broccoli potato mash was really great with olive oil. i'm surprised i haven't ever had it before.
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Oct 23, 2014 03:37
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 Decided I wanted some oven fries/wedges and realized I had some chicken fat lying around. They came out a bit darker/crispier than they look in the picture.
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Oct 23, 2014 05:42
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In like Finn gonna make some aligot tomorrow.
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Oct 23, 2014 09:29
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FamDav posted:Made a steak so I made some mashed potatoes. What is the appropriate phone angle? why they green
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Oct 23, 2014 14:52
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Bob Morales posted:why they green FamDav posted:also, the broccoli potato mash was really great with olive oil. i'm surprised i haven't ever had it before.
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Oct 23, 2014 15:07
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 Excuse the super lovely photo because I suck at it, but I made some potato cakes from some leftover mashed potatoes I had. Not pretty in the slightest but they were loving delicious.
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Oct 23, 2014 15:22
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Mashed potato cakes are awesome with some paprika-based essence-grade seasoning mixed in or some leftover chicken rub with brown sugar/paprika base as used on so many beer can chickens. 
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Oct 23, 2014 15:42
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Made Chef John's Patatas Bravas.  Way oversalted the boiling water so post-cooking seasoning wasn't even needed. Also really loved the underlying flavor the cumin added.
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Oct 23, 2014 23:29
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 Made modernist potato purée. Involves blending potatoes but thanks to the use of diastatic malt powder, instead of turning into glue the starch gets broken down into sugar. Because of the lack of cream and butter, this is the most potatoey-tasting mash I've ever had. And yet it's delicious because of the natural sugars. In fact it reminds me of the taste of cooked parsnips.
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Oct 24, 2014 06:51
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Never made (or eaten I think) a loaded potato, so I did another one mixed the potato with sour cream, cheese, jalapeno and spring onion. 
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Oct 24, 2014 07:51
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I scalloped a gratin.    Followed this recipe exactly and wouldn't change a thing. They were fantastic.
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Oct 24, 2014 18:45
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Wait until you try Serious Eat's "hasselback" gratin, mang.
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Oct 24, 2014 19:40
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I hash browned. I know they were an example of something unadventurous in the OP, but I love hash browns and have never made them before. I was going to make them before this thread was even posted -- had some excellent ones at brunch last week and resolved to finally do it. Nothing fancy -- Yukon Golds with salt, pepper, rosemary, and a dash of smoked paprika. I grated them unpeeled with a food processor, but next time I will either grate them by hand or peel them, because the skin turned into mush and I had to separate it. I did squeeze out the excess moisture with a towel post-shredding. The hasselback potatoes in this thread look super cool and I plan to make them as soon as I decide what to serve them with.
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Oct 25, 2014 13:58
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 Yeahhhhhhh dog. Grilled strip, roasted brussels, aligot.
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Oct 26, 2014 02:52
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 hasselback gratin'ed so good
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Oct 27, 2014 03:23
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kinmik posted:Made Chef John's Patatas Bravas. as much as I like his recipes, holy gently caress is his voice annoying. the way he ends every sentence with his tone going upward as if it's about to turn into a question sounds like he's trying to condescendingly talk to a child and it's more grating than nails on a chalkboard with a migraine 
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Oct 27, 2014 11:55
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wheez the roux posted:as much as I like his recipes, holy gently caress is his voice annoying. the way he ends every sentence with his tone going upward as if it's about to turn into a question sounds like he's trying to condescendingly talk to a child and it's more grating than nails on a chalkboard with a migraine Seriously. He sounds like my 6th grade history teacher.
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Oct 27, 2014 18:21
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Made the serious eats hasselbeck gratin last night. Probably my new favorite potato dish. The vertical slice orientation means the slices don't mush together with gravity and each one has a crispy top third or so instead of just the top layer of slices.
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Oct 29, 2014 17:48
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 Heston Blumenthal's mashed potatoes with lime jelly. Uhh I don't get this lime jelly business. He says it's there to cut the richness of the butter in the potatoes, but the mashed potatoes aren't that rich compared to many other recipes. Instead I think the lime jelly is too sour and even when I used drastically less than the recipe called for it's still overpowering. Tried little pickled beet cubes and it was just right however.
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Oct 30, 2014 08:16
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Here's a great favorite that I like to make around the holidays for family events: http://www.epicurious.com/recipes/food/views/Potato-Celery-Root-Gratin-with-Leeks-368278 I use an immersion blender to puree the garlic into the cream after simmering. The recipe calls for celeriac, which I'm sure is good. Instead of the celeriac, I use Jerusalem Artichokes from my yard. It's a rich and decadent gratin worthy of holiday feasts, plus if you use the Jerusalem Artichokes everyone that enjoyed the dish will have a robust bout of farts after an hour or two thanks to the inulin.  http://www.dailymail.co.uk/news/article-2078323/Revealed-The-vegetable-leave-passing-wind-Christmas-sprouts.html Zeno-25 fucked around with this message at 08:38 on Oct 30, 2014 |
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Oct 30, 2014 08:33
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 TODAY IS OCTOBER 30TH PEOPLE WHO HAVE MADE POTATO casu marzu cyberia contrapants paraquat Drink and Fight KuroMayuri Suspect Bucket kinmik SnakeParty Spoon Man The Glumslinger Veritek83 The Midniter Mr. Wiggles Phaxtor FamDav guppy FATWOLF PEOPLE WHO SAID THEY'D MAKE POTATO AND HAVEN'T YET Butch Cassidy Sjurygg Kenning PEOPLE WHO POSTED IN THIS THREAD THINKING THEY COULD WITHOUT BEING REQUIRED TO MAKE A POTATO ActusRhesus BlueGrot Bob Morales Cavenagh Zeno-25 AVeryLargeRadish You have 48 hours to make a potato side dish and post evidence of it in this thread Steve Yun fucked around with this message at 09:13 on Oct 30, 2014 |
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Oct 30, 2014 08:55
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What is the consequence if you fail to make a potato of some sort? I'll probably just resort to making a steamed potato, I can't really handle much cooking right now... 
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Oct 31, 2014 00:39
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AVeryLargeRadish posted:What is the consequence if you fail to make a potato of some sort? I'll probably just resort to making a steamed potato, I can't really handle much cooking right now... You will be subjected to shame! 
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Oct 31, 2014 01:21
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potato in oven
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Oct 31, 2014 01:24
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I made aligot on Tuesday and I took a picture and everything. I'll post it when I get home.
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Oct 31, 2014 01:30
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I'm on sick leave from work due to panic attacks(wtf, gently caress you too, brain), so hopefully that gives me a grace period? Maybe I'll make some potatoes tomorrow, but not the potatoes I planned :c
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Oct 31, 2014 02:21
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