Tag Archives: potato

Potato and cabbage bake

Potato and cabbage bake

A lovely combination of potatoes, cabbage and the Alpine cow’s cheese, Taleggio. Simple to prepare, and delicious eaten as a side dish with meat, or even on its own. Although cabbage is grown all over Italy it has always been a staple of the northern regions, providing nourishment in times of hardship. Despite its somewhat underrated reputation, people have alwalys loved cabbage and it has really evolved in Italian cooking over the years. There are different types: verza (Savoy), cappuccio (white), rosso (red) and cavoto nero (black). Savoy cabbage is probably the most used in Italian cooking: in soups, braised with pancetta, or stuffed. Waite cabbage is used to fill ravioli, in salads and can. be braised. Red cabbage is really only known in the north-east of Italy and cooked in local dishes with a Germanic influence. The ‘trend’ cavoio nero, grown mainly in Tuscany, is similar in taste to Savoy and can be used in much the same way.

Champ

Champ

Champ is a traditional Irish dish. It is one of those recipes that everybody believes their way is the only way to make it. So this is, basically, one of the many versions of champ. It is simple and inexpensive to produce. In some areas the dish is also called “poundies”. Champ can be eaten on its own or just as a potato dish with boiled ham or bacon. You can serve it with a boiled bacon collar, just spooned over with its cooking liquor and served with English mustard. The word champ has also been adopted into the popular Hiberno-English phrases, to be “as thick as champ”, meaning to be stupid, and to be “as ignorant as champ at a wedding”, meaning to be uncultured or boorish (champ being a common everyday dish, not one befitting a banquet celebration).

Fingerling Potatoes with Caviar and Smoked Salmon

Fingerling Potatoes with Caviar and Smoked Salmon

A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads. Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt, lemon juice, and olive oil.

Slow baked beef with potato crust

Slow baked beef with potato crust

This recipe makes very most of the delicious taste and tender texture of braising beef by marinating it in red wine and topping it with a cheesy grated potato crust that bakes to a golden, crunchy consistency. For a change, instead of grating potatoes, slice them thinly and layer over the top of the beef with onion rings and crushed garlic.

Potato

Potato

The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. If allowed to flower and fruit, the potato plant will bear an inedible fruit resembling a tomato.

Potato is tuber that are a staple food in many parts of the world, particularly Europe and the West. It is commonly categorised according to when it’s harvested (early, mid-season and late) as well as its characteristics (whether waxy in appearance, or floury once cooked). All-rounder varieties include King Edward, Maris Piper, Romano and Desirée potato, which are suitable for every type of cooking except for salads and steaming.