Dijon Roasted Potatoes - a keeper!
carolb_w_fl_coastal_9b
6 months ago
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Cooking Potatoes for Potato Salad
Comments (30)In our restaurant we cooked 50 pounds a day, the vast majority for potato salad. I would heep them high in a BIG pot that had a strainer insert almost the same size (about three inches between the bottom of the strainer to the bottom of the pot). That left enough room for about 20 pounds of washed but not peeled russetts. I'd heap them high and cover the top with foil. I don't remember the timing now but it seems to have been between 20 and 40 minutes. I played hot potato hand laying them in a single layer on a couple full size sheet pans to cool a little. It had to be hand done as pouring them out would damage them. The reason I didn't peel first is because of how fast one can peel a hot potato- 3 or 4 times faster than raw. Towel over one hand holding the potato, using a serrated staeak knife, it's amazing how fast a person can peel a big batch of spuds. The crucial point was to let them cool completely (cold) before dicing them, to keep shape without crumbling. The final step was using a hand held dicer(a metal frame with tennis racket style wire weaving.) This technique works great for the huge batches, and a couple generations of customers kept coming back for more. michaelp...See MoreBeen Trying New Recipes,This Is a Keeper..
Comments (23)Linda - Worcester is pronounced "wooster" both in England and Massachusetts. Worcestershire, which is where Worcester (in England) is located, and where the sauce was invented, is also pronounced "wooster", at least in the part of England I've been in as well as most English-speaking countries other than the U.S. Yes it's confusing! Cheryl...See MorePork loin roast advice
Comments (26)Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe....See MoreRECIPE: Roasted Sweet Potato Salad
Comments (2)Sue, I'm taking the liberty of posting your linked recipe - from Foodnetwork - I get major pop-ups and too much distracting bling. Roasted Sweet Potato Salad with Warm Chutney DressingRecipe courtesy Devon Delaney Show: Sara's SecretsEpisode: Favorite Thanksgiving Sides Rated: 5 stars out of 5 Cook Time:30 min Level: Easy Yield: 8 servings ipe Ingredients 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces 5 tablespoons olive oil 1 tablespoon finely chopped fresh rosemary 1 teaspoon salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup raw green pumpkin seeds (also known as pepitas) 1 cup dried cranberries 1 cup chopped scallions (green and white) 1 cup julienned roasted red pepper Dressing: 6 tablespoons balsamic vinegar 1/3 cup mango chutney 2 tablespoons Dijon mustard 2 tablespoons honey 2 garlic cloves, minced 1/4 cup olive oil Directions Make the Salad: Preheat oven to 425 degrees F. In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside. Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side....See Moreseagrass_gw Cape Cod
6 months agolast modified: 6 months agocarolb_w_fl_coastal_9b thanked seagrass_gw Cape Codcarolb_w_fl_coastal_9b
6 months agocarolb_w_fl_coastal_9b
6 months agocarolb_w_fl_coastal_9b
6 months ago
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