Potato Patch Recipes » cooking

Silencing the Critics of the Lamb

Lpaholski — Tue, 06 Sep 2011 14:01:10 +0000

I’ve never been to New Zealand, so maybe they have no idea what a good ol’ jumbo breaded tenderloin tastes like, but I am pretty sure that most Americans have no idea what a great dish made from lamb tastes like, either. The Kiwis export more lamb to the United States than we produce domestically. Still, I know many grown adults who’ve either never tasted lamb. And there are some people who thought they were eating lamb but it was actually mutton, a sexually mature sheep with a very strong, bitter flavor.
My first taste of real shepherd’s pie came when I was a college student, hitting the textbooks and living on school dining hall fare, the ubiquitous pizza, and on rare occasions, the grace of strangers who were most often friends or family of fellow university pals.
While I wouldn’t advise a novice cook to take on a lamb recipe, I highly recommend that a cook with some experience, and a little patience, prepare the following recipe for the pilgrim seeking that hidden gem in an American kitchen.
Even for the experienced cook, if you’re not used to working with lamb, I suggest that you use the standard leg of lamb as its shape is similar enough to cuts we’ve all worked with that you’ll feel confident in your workings. Unlike other more or less red meats, lamb requires attention somewhat unique to the meat.
After bringing home the leg from the store you’ll want to remove a thin membrane called the “fell” from the outer layer of the meat. You’ll need a very sharp paring or even a filet knife and for you perfectionists, accept now the fact that you’ll be tossing out some small pieces of perfectly good meat in order to ensure the removal of the fell and most of the fat. Both contain that mutton flavor you don’t want to have in your dish.
Of your preparation time, nearly half will involve trimming the fat and the fell from the lamb. The rest of your prep time will be the stuff of beginning cooks, cutting, chopping, boiling and whipping. It is the cooking, itself, where the impatient cook will turn a top-shelf entrée into a creation unworthy of some poor lamb’s demise.
I’ve listed the steps of cooking into paragraphs for the suggested purpose of actually checking off each step as you go. Skip this at your own risk. Of all the meticulous instructions, the two most critical, stirring the ingredients until most of the liquid is gone, and then the caramalization of the tomato paste that results in a noticeable browning of the gravy, are highlighted.
The potato topping can be applied in any number of ways, with a spatula, with a piping bag or even dolloped straight from the pot in which you incorporated the cream, butter, nutmeg and cheese.
Once you’ve pulled off this recipe, just out of spite, stop by some “authentic” Irish or Scottish chain pub and then read the description of their shepherd’s pie. If it includes beef rather than lamb, don’t even bother as you’d feel cheated at any price.

Linsey’s Shepherd’s Pie

Ingredients:
1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet, trimmed of most fat and cut into small, 1” cubes.
1 cup chopped yellow onions
2 carrots, chopped
1 stalk celery, cut into ½” slices.
½ cup frozen green peas
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces shitake mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
3 tablespoons Worcestershire sauce
Potato Topping
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated

Lightly grease a 6-cup baking dish and set aside.

• Melt 2 tablespoons of the butter in a large sauté pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
• Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes.
• Add the celery, mushrooms and bay leaf and cook, stirring, until their liquid is almost all gone, about 4 minutes.
• Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
• Add the flour and cook, stirring, for 1 minute.
• Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
• Add peas.
• Cover and continue simmering until thickened, about another 10 to 15 minutes.

Preheat the oven to 400 degrees F.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.
Serves 4

Lindsey Paholski is a freelance writer, food and restaurant critic and more than passable cook. She enjoys riding her motorcycle in and around her current residence of Indianapolis and among her passions she advocates on behalf of Colorado Technical University

Best Mashed Potato Casserole Recipes

Potato Chef — Sun, 30 Nov 2008 20:32:15 +0000

A welcome site on any dinner table is a steaming hot Large Mashed Potato Casserole. A few delightful things to remember about a Mashed Potato Casserole is that it is a quick, simple, and easy recipe to make. The mashed potato casserole recipes that you will find on this site, for the most part, will also be an excellent vegetarian casserole dish.

Some people go a little bit overboard with their Mashed Potato Casserole Recipes. They make a really large casserole. Then they find out that the large casserole won’t fit into their oven. So what do they do then? They have to go out and buy a special casserole oven! Have you ever heard of such a thing: A Casserole Oven?

Let’s hope that you don’t feel the need to prepare such a large casserole.

How To Make Mashed Potato Casserole Recipes

Ingredients

Three pounds of potatoes, peeled and cubed
One 8 ounce package of cream cheese, cut into 1/2 cubes
One cup (8 ounces) of sour cream
One small onion chopped
1/2 teaspoon of salt
1/4 cup milk, cold
1 teaspoon garlic salt
2 tablespoons butter, melted
1/4 teaspoon paprika

Directions

In a large pan full of water place the potatoes (make sure they are covered)
Bring to a boil
Now lower the heat and let the potatoes simmer until tender
Drain the water and place the potatoes in a large in a large mixing bowl
In the bowl with the potatoes put in the salt, garlic salt, milk, onion, sour cream, and cream cheese
Beat (hand held beater works good) until everything is blended well
Now transfer the potato mixture into a 2 quart greased baking.
Drizzle the melted butter over the top and sprinkle with paprika
Cover with tin foil and and bake at 350F for 30-35 minutes

Should serve about 8….Or more if you went out and bought a Casserole Oven and made a really Large Casserole.

Potato Patch Recipes welcomes your comments and suggestions on this Best Mashed Potato

The Best Easy Red Potato Salad Recipes

Potato Chef — Sun, 30 Nov 2008 10:29:50 +0000

This is the very Best and Easy to prepare Red Potato Salad Recipe that you are going to find. Red Potato Salad has always been one of my favorites. Not only does it taste really good, but it is also colorful. If that were not enough, the red potato salad recipes that I have eaten has always been a favorite on the picnic table as well as the dinner table.

The red potato has always held a special place on the meal menu. If you go to any buffet, anywhere: Las Vegas to Paris, the red potato will be proudly displayed with all of the other potato salads.

How To Make The Red Potato Salad Recipe

Ingredients

3 pounds of red potatoes
2 celery sticks, chopped fine
2 carrots, chopped
1 cucumber, chopped
2 tablespoons white vinegar
1/2 cup milk
1 cup mayonnaise
1 small onion, diced
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon black pepper

Directions

Scrub the potatoes
Place the potatoes in a large pot (don’t peel the potatoes)
Cover with water, cover the pan and bring to a boil
Cook for about 20-25 minutes or until the potatoes are fork tender (don’t let the potatoes get too soft…..we are not making mashed potatoes)
Drain the water and let the potatoes cool a bit
Cut the potatoes into one inch chunks
In a large bowl mix the celery, carrots, cucumber, vinegar, milk, mayonnaise, onion, salt, sugar and pepper
Gently stir the cooked potatoes being careful not to mash them
Make sure everything is blended well
Place in fridge until time to serve

This red potato salad is a make ahead recipe. Once you taste it I am sure that red potato salad recipe will be on your dinner menu a few times a month.

Red Potato Salad is truly one of the most delicious recipes that you can make. It is a summer food that is an all time favorite. It is a mainstay as one of the great Fourth of July Recipes. Can you imagine a better tasting and delicious summer food? I can’t!!

Potato Patch Recipes welcomes your comments and suggestions on this Best and Easy Red Potato Salad Recipes or any other potatoe recipies

All Recipes On This Potato Recipe Site Are Free Recipes

When we talk about Red Potato Salad Recipes we are talking about the number one item that people pick up at the deli counter. Bet you didn’t know that! Potato Salad has the advantage of being one of the easier quick recipes that you can make. It is also one of the side dish recipes that people just love to eat.

Red potato recipes are popular not only because they taste really good but also because they look good. The red skin really is striking. When we post a salad recipe on this site we generally look for a easy to make recipe. This red potato salad recipe fills that bill. This truly is an easy potato salad recipe.

Summer salad recipes need to be quick and easy recipes. Nobody wants to have a bbq or a picnic and then spend all of their time cooking up side dish recipes that take all day.

Don’t forget that this Red Potato Salad Recipe is also a creamy potato salad. The mayo really does the trick.

Yam Nutrition In A Souffle

Potato Chef — Fri, 28 Nov 2008 20:43:21 +0000

You really wouldn’t think that Yam Nutrition and Souffle would go together. But they do! The Yam Nutrition connection is well documented in a recent post: Potato Nutrition and Vitamins

Yam Nutrition is nothing to sneeze about. We post Daily Free Recipes that feature potato recipes that are good to eat and full of nutrition. Yam Nutrition is no exception.

How To Make Yam Souffle

Ingredients

2 large eggs, separated
15 ounces of sugary mashed yams
2 tablespoons of melted butter
1/2 cup milk
1/2 teaspoon cinnamon
1 teaspoon salt

Directions

Preheat oven 350F
Beat the egg whites until they are stiff
Set aside the egg whites and then mix together the yams, milk, butter, and egg yokes
Now stir in the salt & cinnamon
Slowly and carefully fold in the egg whites and pour into a greased or very good non-stick baking dish
Place in oven and cook for approximately 30 minutes. The souffle should be firm and brown

So you see Yam Nutrition in a Souffle is just not possible but also very good to eat. The yam recipe is an easy, simple, and quick recipeto make that everybody will enjoy. This is a very good recipe for a Sunday night dinner, a Christmas get together, or a Thanksgiving feast. Whenever you decide to make this dish you can be assured that this is the right yam recipe.

Potato Patch Recipes welcomes your comments and suggestions on Yam Nutrition in a Souffle or any other potatoe recipies

All Recipes On This Potato Recipe Site Are Free Recipes

The Daily Free Recipes posted on this Cooking site are meant for you to enjoy

Canned Sweet Potato

Potato Chef — Fri, 28 Nov 2008 19:55:39 +0000

There is a reason that you can buy a Canned Sweet Potato at the grocery store. Not everybody wants to make a homemade recipe every time they are cooking. The canned sweet potato is an acceptable alternative to a homemade Sweet Potato Recipe when you find yourself short on time.

Sweet Baked Potatoes Or A Canned Sweet Potato

That is all up to you. People use sweet potatoes for a whole variety of side dish recipes:

Sweet Potato Pie

Sweet Potato Casserole

Sweet Potato Fries and French Fries

Sweet Potato Yams

Sweet Potatoes Candied

Baked Sweet Potatoes

Mashed Sweet Potatoes

Roasted Sweet Potatoes

Really….Sweet Potatoes With just about everything!!!

Our great country of America is only 10th on the list of sweet potato growers. Would you like to take a guess who is number 1? Well it is none other than China!

Do you think that the Canned Sweet Potato that you buy at the store is the same as a yam? If you said yes then you would be wrong. A yam is a large, starchy, tropical root crop grown in Asia or West Africa that can weigh more than a large dog. In North Carolina, Louisiana, Alabama, and Mississippi sweet potato farmers began calling their crop “yams” to distinguish it from the white-fleshed sweet potatoes.

The USDA requires that when it is used to refer to sweet potatoes, the word “yam” must be accompanied by the words “sweet potatoes” on all labels and marketing materials.

Sweet potatoes are one of the most nutritious vegetables. Low in calories with no fat and no cholesterol, they contain antioxidants; vitamins C, B6, and E; iron; potassium; and beta-carotene. They’re also a great source of fiber. Canned Sweet Potatoes are also very nutritious but not so much as the non-canned.

Those Southern Belles love their sweet potatoes—consuming 54% of all canned sweet potatoes, and 42% of all fresh sweet potatoes. I think they consume 99% of all grits.

When a recipe calls for white potatoes, use sweet potatoes instead. They’re also the perfect ingredient when making soups, stews, casseroles, puddings, cake, muffins, and bread.

If you’re using canned sweet potatoes in a recipe, add them last because they’re already cooked.

One 15.5 ounce can of sweet potatoes, drained, equals one pound of fresh sweet potatoes.

A 15.5 ounce can contains approximately 2 cups of sweet potatoes.
One cup of canned sweet potatoes equals one medium-sized, cooked fresh sweet potato.

Sweet Potato Recipe

Potato Patch Recipes welcomes your comments and suggestions on Canned Sweet Potatoes or any other potatoe recipie

All Recipes On This Potato Recipe Site Are Free Recipes

These Free Online Recipes are brought to you by Potato Patch Recipes

Bake Yam With Cheese Sauce Recipe

Potato Chef — Mon, 27 Oct 2008 09:00:32 +0000

This is truly one heck of a comfort food. Baked Yam with Cheese Sauce….Yum Yum. Just typing it is making me hungry. Cheese dripping over potatoes is the ultimate food lovers dream. And this cheesy potatoes recipe does not disappoint.

How To Make Bake Yam With Cheese Sauce

Ingredients

4 Yams baked
3 tablespoons butter or margarine
1 1/2 tablespoons of flour
1 1/2 cups of milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
2 cups of cheddar cheese, grated (about 1/2 pound)

Directions

Melt the butter in a pot, blend in flour
Gradually add milk and cook over low heat, stir constantly until thickened
Add the salt, Worcestershire sauce, mustard and cheese
Stir until the cheese is melted
Cut the baked yams open
Pout the cheese sauce over the yams and serve hot

You Are Now Ready To Eat The Best Baked Yam With Cheese Sauce

Potato Patch Recipes welcomes your comments and suggestions on Baked Yam with Cheese Sauce or any other potatoe recipies

Yam Au Gratin Recipe|Fennel

Potato Chef — Mon, 27 Oct 2008 08:00:49 +0000

There are many side dish recipes that would go well with a Holiday or Sunday dinner. But none will surpass the flavor and taste of this spectacular Yam Au Gratin Recipe. And did I mention it is made with Fennel.

This wonderful side dish recipe of Yams made Au Gratin Style will serve 4 and have them coming back for more!!

How To Make Yam Au Gratin Recipe

Ingredients

1 pound fennel, cubed
1 pound yams, peeled and cubed
1 onion chopped
1 tablespoon sunflower oil
1 teaspoon salt
another teaspoon salt
1 teaspoon allspice
1 teaspoon black pepper
another teaspoon black pepper
1 tablespoon butter
1/3 cup half and half cream
1 teaspoon salt
2 tablespoons all-purpose flour-sifted
1 cup milk
1 1/2 cups Havarti cheese, grated

Directions

Preheat oven to 375 degrees
Boil Fennel and Yams together until tender…about 15 minutes
Heat oil in a pan, add onion, fry for 3 minutes/until soft. Set aside
Melt butter in another pan. Add flour until a thick paste is formed.
Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside
Drain Fennel and Yams. Add onion, oil, allspice, salt, black pepper and cream
Mash well until smooth…set aside
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Havarti cheese. Stir until melted
Put potato and yam mixture in a greased oven-proof dish. Pour the cheese sauce over the top. Bake for approximately 20 minutes until golden.
Serve hot

You Are Now Ready To Eat The Best Yam Au Gratin With Fennel

Potato Patch Recipes welcomes your comments and suggestions on Yam Au Gratin with Fennel or any other potatoe recipies

Potato Bacon Soup Recipe

Potato Chef — Wed, 22 Oct 2008 16:07:38 +0000

This recipe for Potato Bacon Soup is a simple soup recipe to make and it is an easy soup recipe to make. And guess what? If you make it, you can call it a homemade soup.

Here is the 411 on Potato Bacon Soup

Potato Bacon Soup taste great (I mean really great)
The kids will love Potato Bacon Soup
Your husband/wife/boyfriend/girlfriend/significant other will love Potato Bacon Soup

So, enough of the bs…….

How To Make Potato Bacon Soup

Ingredients

1/2 pound thick sliced bacon, dice it fine (don’t go crazy..just dice it)
2 medium onions chopped
8-10 medium potatoes chopped into 1 inch cubes
4 cups of chicken stock
1 pint half and half
Salt and Pepper for taste
3-4 sprigs of fresh thyme
2 bay leaves
1 pint chocolate ice cream

Directions

Scrub and clean the potatoes
Chop the potatoes into 1 inch cubes
Dice the bacon (try and make it fine)
Cook the bacon until it is crisp
Remove the bacon but leave the fat from the bacon in the pot. Add the onions to the fat. Heat the onions until they become translucent.
In the same pot that now has the onions and bacon fat: Add the potatoes, chicken stock, fresh thyme, bay leaves, salt and pepper.
Bring the entire concoction to a boil and then let it simmer for 1-2 hours .
Quickly eat some chocolate ice cream before anybody notices
Remove the stems from the thyme and bay leaves
Let the whole thing cool down
Make sure it has cooled before proceeding
Has it cooled?
Pay Attention: Take half of the mixture and puree it in a blender. Or just use a potato masher if you would like your soup a bit chunky.
Add the half and half
Mix everything back into the pot and reheat
Garnish with the bacon before serving

You Are Now Ready To Eat The Best Potato Bacon Soup

Potato Patch Recipes welcomes your comments and suggestions on this Potato Bacon Soup Recipe or any other potatoe recipies

Creamy And Easy Potato Soup Recipe

Potato Chef — Wed, 22 Oct 2008 08:27:50 +0000

Here is an easy, simple, homemade Creamy Potato Soup Recipe that will fill your tummy and fill your soup cup with goodness and warmth. Can you ask for any more than that?

How To Make The Creamy Potato Soup Recipe

Ingredients

8 medium size potatoes, scrubbed, peeled, and cut into chunks
1/2 cup (1 stick) unsalted butter
1 small onion diced
2 cups heavy cream
2 cups half and half
2 chicken bouillon cubes
1 cup milk
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Directions

In a large pot put in potatoes and cover with water. Boil until fork-tender. Drain and set aside.
In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown).
Add the potatoes, cream, half and half, bouillon cubes, milk, salt and pepper.
Simmer over low heat until thickened and thoroughly heated, should be about 30 minutes.
If you would like a thicker soup, add a little cornstarch or flour.

You Are Now Ready To Eat The Best Creamy Potato Soup

Potato Patch Recipes welcomes your comments and suggestions on the Creamy Potato Soup Recipe or any other potatoe recipies

Sweet Potato Pancakes Recipe

Potato Chef — Fri, 17 Oct 2008 08:01:34 +0000

The source of this absolutely fantastic Sweet Potato Pancake Recipe is Melba-McGill of Melba’s in Harlem. There is no better tasty surprise for breakfast or brunch than to have nice warm sweet potato pancakes. As far as a sweet potato recipe….this one is at the top of the list.

How To Make The Sweet Potato Pancakes Recipe

Ingredients

2 cups flour sifted
1 cup pureed sweet potatoes
2 tablespoons baking powder
1 1/2 cup half and half
2 teaspoons of cinnamon
1 teaspoon of nutmeg
3 eggs beaten
1/4 cup of melted butter/unsalted

Directions

Mix the dry ingredients into a bowl
Add the sweet potato puree, eggs, half & half, and butter.
Mix Well—We don’t want the batter to be lumpy but also not too loose; so don’t mix it too much
Heat your griddle (this will also give your batter a moment to sit).
Spray your griddle lightly with a non-stick vegetable spray
Pour the Sweet Potato Pancake mixture onto the griddle and cook until golden brown, turning once with a spatula when the pancake has formed bubbles.
Add maple syrup, butter, and powdered sugar

You Are Now Ready To Eat The World’s Best Sweet Potato Pancakes

Potato Patch Recipes welcomes your comments and suggestions on this Sweet Potato Pancakes Recipe or any other potatoe recipies