William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-04-01 / 4. szám
The Hungarian Kitchen pot roast. I prefer mashed potatoes with my pot roast and so does Chef Vilmos. Round Whites are grown mainly in the Northeast. The Round Reds are grown in the Northwest. BOILING potatoes are that variety having a very thin skin, very moist and very tasty. If you cut one open, you can see the extra moisture and very thin skin and smell a crisp, clean aroma of potato. Yukon Gold is a boiling potato with an inside flesh ranging from buttery yellow to a golden color. All Blue or the Purple potatoes are also boilers with flesh color ranging from blue-purple to purple-black. They also have a very dense texture and are better for mashing or making potato salad. The nutritional value of potatoes is about 120 calories for a 6 ounce spud. They are low in sodium, high in potassium and an important source of complex carbohydrates, vitamins C, B6 and minerals. Store your potatoes where they will be cool, below 50 degrees, and dry. If potatoes are too cold, the starch will turn to sugar, and the potatoes will have an unpleasant brown color when cooked. Here is another tip: if you have over-salted a stew, soup or casserole, just drop in a few pieces of raw peeled potato. The potato pieces act like a sponge and will remove some of the saltiness and save your meal. Potatoes may be prepared many ways-baking, frying, boiling, mashing, roasting-and used in potato biscuits, potato bread, casseroles, pancakes, soup and dumplings. They also may be used as a thickening agent in powdered form or cooked and pureed then added to the entrée or soup. Herbs and spices used to enhance the flavor of potatoes are salt, pepper, granulated garlic, parsley, chives, cilantro, rosemary and thyme. Dairy products like heavy cream, milk, half & half, butter, buttermilk and sour cream add flavor and moisture when making mashed potatoes. The trivia answer~if you haven't guessed-is the potato. Whether as french fries, boiled or roasted, stewed or in a soup, the potato is the number one vegetable consumed everyday. On that happy note let me give you some potato recipes you can enjoy this month. Jo Paprikas Potatoes 1 lb. potatoes peeled and cut into 'A-inch cubes 2 tablespoons lard 'A cup chopped onion I teaspoon paprika I teaspoon kosher salt Vi teaspoon white pepper I A cups sour cream Chopped fresh parsley for garnish In an iron skillet heat the lard and cook the onions until they are transparent. Stir in the paprika, salt and pepper. Turn off heat and mix in the sour cream blending well. Add the cubed potatoes and cook over low heat until they are tender, about 25 minutes. Cover your skillet while cooking the potatoes. Stir mixture once or twice during 25 minutes. Garnish with the fresh parsley and serve your guests. Potato Soup (Burgonya Leves) I tablespoon butter 5 large potatoes, diced 1A inch I medium onion, chopped I tablespoon chopped fresh parsley 4 cups hot water or vegetable stock I tablespoon paprika I tablespoon of kosher salt A cup sour cream 3 slices of canned pimento, minced Salt and pepper to taste In a saucepan melt the butter and add onions and pimento. Simmer until onions start to brown. Add the potatoes and sprinkle in parsley. Add the water and stir in the paprika and kosher salt. Simmer the soup for 30 minutes, then remove from heat, stir in sour cream, adjust seasoning, then serve your guests. Potato & Egg Casserole (Rakott Burgonya) 7 potatoes cooked and sliced 'A-inch thick 7 hard-boiled eggs sliced %-inch thick A cup buttered seasoned bread crumbs I cup sour cream 'A cup melted butter Salt and Pepper to taste In a small bowl mix the sour cream, melted butter and adjust taste with salt and pepper. Grease a 2-quart casserole dish. Place a layer of potatoes to cover the bottom of the dish then spoon some sour cream mixture on top. The next layer is sliced eggs with some sour cream mixture. Alternate the potatoes and eggs ending with the top layer being potatoes. Spoon the sour cream mixture on every layer. Sprinkle the top of dish with the buttered bread crumbs and bake at 350 degrees for 30 minutes or until the crumbs are golden brown. Serve hot. Potato Pancakes 3 cups grated raw potatoes I tablespoon kosher salt Dash of black pepper I whole egg I 'A cups flour 'A cup shortening for frying Mix the first five ingredients together very thoroughly. Heat the shortening in a skillet and drop portions of potato mix into skillet and fry both sides until golden brown. Serve warm with sour cream, applesauce or enjoy plain. 1 1 William Penn Life, April 2005
