Posts Tagged butter

More on Potatoes (including potato gratin)

November 2, 2008 at 8:58 pm · Filed under Vegetable Recipes ·Tagged , , , , , , ,

I’ve been wandering around my home searching through old recipes that feature potatoes and before I even found one, I started daydreaming about potato gratin.  There are many variations on this wonderful dish, in fact, I’m sure you have several recipes you’ve made over the years or you have a favorite in mind that your Mom used to make. 

Think thinly slice potatoes, butter, milk or whipping cream and your favorite seasonings.  I happen to love fresh thyme in my potato gratin, but you may prefer to keep things simple with just salt and freshly ground pepper or nutmeg.

A classic gratin dish by Emile Henry.

A classic gratin dish by Emile Henry.

The hallmark of a gratin is shredded cheese place on top or even breadcrumbs.  Some gratin recipes use no cheese at all and just cream (equally as tasty, I assure you).  The finished gratin will have that tell-tale crust, while the ingredients underneath it will be moist and flavorful.  Of course, we have the French to thank for this technique.

Some things to keep in mind, the next time you pull together a delicious potato gratin.  First, be sure to thinly slice the potatoes to the same thickness (using a mandoline would be helpful).  This will ensure even cooking.  Once you’ve placed your layers into the gratin or baking dish, consider using a baking sheet or jelly roll pan on te rack below your gratin dish to catch any drips.  Finally, allow the finished gratin to sit for about 10 minutes prior to serving.

I’ll be making my version of a potato gratin later this week and plan to post my method and photos.

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For your kitchen consideration: A Potato Ricer

November 2, 2008 at 7:34 pm · Filed under Kitchen Tools, Vegetable Recipes ·Tagged , , , , , , ,

The potato ricer from Kuhn Rikon.
The potato ricer from Kuhn Rikon.

Earlier this week I made mashed potatoes as a surprise for my husband.  He’s your typical meat and potatoes guy.  In fact he calls himself a “meatatarian.”  So to accompany some pork chops I prepared mashed potatoes using a funny looking tool called a potato ricer.  He was pretty happy and I have to admit:  I love mashed potatoes. 

But let me tell you a little bit about this interesting kitchen tool.  About 11 years ago I was reading a magazine article that talked about obtaining the best consistency for mashed potatoes by using a potato ricer.  No more big lumps or gluey texture.  I promptly headed off to my nearest kitchen supply store and found a potato ricer for about $20.
Now the one that I use has these very long handles, which can make things a little difficult for pushing the cooked potato through the metal disk with the holes in it.  It does deliver the wonderful bits of potato that can be gently mashed into potato perfection, but it does tap into your upper body strength (or lack of it).
Just recently, I stumbled across a great LA Times article in which staff writer, Leslie Brenner writes quite eloquently about the benefits of Kuhn Rikon’s potato ricer.  She tested one from Oxo as well and found the former to be much easier to use.  Just taking a quick look at the photo, you can see that the handles are shorter and it also has a storage place to hold the disks.  I’m always misplacing mine.
I’ve added the link to Ms. Brenner’s article here:  http://www.latimes.com/features/food/la-fo-tool19dec19,1,2860635.story?coll=la-headlines-food
Her article includes a fantastic recipe based upon an original recipe by well-known French chef, Joel Rubochon for mashed potato puree with fresh, black truffles.  I think it may be worth trying especially with the holidays approaching.
Here’s some food for thought, the next time mashed potatoes are on your menu consider using Yukon Golds or thin-skinned red potatoes.  Along with Russets these two varieties are wonderful mashed.  In fact, the Yukon Golds have such a wonderful buttery taste, I think you can cut down on the butter and keep the ingredients simple by adding just warmed milk, butter, fresh ground black pepper and a little coarse salt to taste.  I may have to run to the store to pick up some of those (along with steak) for tonight’s dinner!

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