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Subject: Potatoes coming outta my ears!
Newsgroups: rec.food.cooking

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 12:00:52 -0600
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Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
of something new to do with them, and thought "Potato Soup!"  I have
chicken stock, some cream, celery.. what else would you use? All ideas
would be appreciated... I've been up since O'darkthirty and need a nap
desperately before I can think to proceed.... :)
Goomba, the tired one.

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From: Anita Amaro <anita[at]mks.com>
Date: Wed, 08 Jan 2003 12:42:54 -0500
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How about sauté some onion in some diced bacon with the celery...

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:17:52 -0600
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Anita Amaro wrote:
> How about sauté some onion in some diced bacon with the celery...

Yup.. did that. Used K3's suggestion of a mire poix and added the bacon
a bit later. It was a HIT! Chicken stock, potatoes, celery, carrots,
bacon and a dash of liquid smoke (just to be sure?)salt, nutmeg, parsley
and after using the "outboard engine motor" stick blender to mush some
up, added about a cup of heavy cream.  It was fantabulous, cheap and
filling :)
Thanks for all your suggestions friends.. I just was having a slow day
thinking here.

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From: Gloria Puester <puester[at]worldnet.att.net>
Date: Thu, 09 Jan 2003 17:49:55 GMT
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Now you know why Mom kept telling you to wash them better.
;-)

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From: sue at interport dot net (Curly Sue)
Date: Sat, 11 Jan 2003 03:51:55 GMT
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blake murphy wrote:
>Gloria Puester wrote:
>>Now you know why Mom kept telling you to wash them better.

>the ears or the potatoes?

Ears, of course.  I got a kick out of the subject header; hadn't heard
that one in a long time.

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From: Judith Umbria <JudithG[at]nospam.indiatimes.com>
Date: Wed, 08 Jan 2003 17:48:29 GMT
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!"
> Goomba, the tired one.

Scalloped potatoes with bits of ham is also lovely.  My sister's is the
best, but her ecipe when I use it is good but nothing special.
Yesterday I ate a gratinee of potato and broccoli at a cafe.  Lovely!  A
bechamel with nutmeg, potato chunks and broccoli flowers, into a casserole,
sprinkled with bread crumbs and teeniest bit of parmesan, baked.  Fabu.
Refrigerator potato rolls are always nice to have around and last a while.

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:19:36 -0600
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Judith Umbria wrote:
> Scalloped potatoes with bits of ham is also lovely.

I love scalloped potatoes, and have plenty more to use so that's another
idea. Thanks :)
Goomba, who ended up with 10 extra pounds of potatoes in a *very* small
household.

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From: Kendall F. Stratton III <k3[at](86_THE_SPAM)maine.rr.com>
Date: Wed, 8 Jan 2003 12:59:43 -0500
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!"  I have
> chicken stock, some cream, celery.. what else would you use?

Sweated chopped onions &amp; carrots (the rest of your basic "Mire Piox "
(sp?)), crispy crumbled-up leftover bacon and lots of real butter.

No recipe handy, but when I make 'Tater Soup, I sautee/sweat the
onions/carrots/celery on low heat 'til they're almost done...  Now add the
leftover (diced) Yukon Gold's (and/or russets), the leftover bacon, chicken
stock, cream, butter and S&P.

Simmer on low 'til everything's very tender (practically falling apart).
You might have to add some roux (using butter as the fat -- don't use
oil/shortening) to thicken it up a bit (if you like it that way), but I like
it thin.

Add a big pinch of freshly chopped parsley before serving.

Spice it up a little bit with a pinch (or two) of cayenne pepper.   Mmmmm!!!

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:22:29 -0600
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K3 wrote: 
> Add a big pinch of freshly chopped parsley before serving.
> Spice it up a little bit with a pinch (or two) of cayenne pepper.   Mmmmm!!!

Darn.. didn't do the cayenne! Did add nutmeg though, so wasn't totally
dull :)
I pretty much followed your recipe suggestions, using a handstick
blender to smoosh some of the cooked potatoes down at the end and then
added some heavy cream I had on hand. It really was great. I think
adding a roux would have been unnecessary. Thanks for the suggestions!

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From: Priscilla H Ballou <phb[at]shell01.TheWorld.com>
Date: Wed, 8 Jan 2003 18:33:44 GMT
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Goomba quoth:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!" 

Onion.  Make sure you saute plenty of onion in butter until it's really 
mushy.  

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:23:21 -0600
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Priscilla H Ballou wrote:
> Onion.  Make sure you saute plenty of onion in butter until it's really
> mushy.

Yup.. definitely!!

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From: Dimitri <dimitri_c[at]prodigy.net>
Date: Wed, 08 Jan 2003 19:14:02 GMT
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Enjoy,

Dimitri

KUGLIAS
6 to 7 potatoes Yukon Gold
3 to 4 eggs
1 1/2 onions
2/3 lb. bacon

  Peel and grate potatoes, chop onions and bacon and sauté in butter until
translucent.  Mix eggs with potatoes, then stir in bacon and onions.  Grease
pan with Crisco. Place in clear glass baking dish.  Top with bacon slices
and dot with Crisco. Bake at 350 degrees for approximately 2 hours, until
crusty and dark outside. Serve with sour cream.

LEFSE
 8 c. boiled, riced potatoes
2/3 c. corn oil
1/2 c. evaporated milk
2 tsp. salt
2 tbsp. sugar

 Mix above while potatoes are hot.  Cool mix thoroughly.  Then add just
before frying: 3 c. flour

 Keep dough cool.  One heaping tablespoon dough makes 1 medium size lefse.
Roll thin in flour on pastry board with lefse rolling pin.  Fry on lefse
grill until bubbly, then turn to complete.  Makes 36 sheets.  Keep the
finished lefse between dish towels and cover with a large pan to keep them
soft until you are ready to wrap and freeze or store overnight.

KARTOFFELSALAT
  3 lbs. potatoes
1 1/4 c. soup stock
1 lg. onion
4-6 strips bacon
1/3 c. salad oil, not olive oil
2 tbsp. vinegar
Salt and pepper

 Wash and cook potatoes, not too done as they should still be firm.  Peel
and mince onion.  Cut bacon crosswise in 1/4-inch lengths.  Fry until crisp.
Drain.  Peel potatoes while still warm and slice 1/8-inch thick.  Add bacon,
minced onion, oil, vinegar and hot soup stock.  Salt and pepper to taste.
Let marinate 1 hour.  Serve hot.

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From: Damsel in dis Dress <damsel-in-dis-dress[at]att.net.invalid>
Date: Wed, 08 Jan 2003 19:25:37 GMT
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!"

I'm sorry, Goomba.  I missed your original post.  Here are a couple potato
thangs that we enjoy.

Potato Leek Soup with Ham and Cheese
Parmesan-Prosciutto Mashed Potatoes

                      * Exported from MasterCook *

                   Potato Leek Soup with Ham and Cheese

Recipe By     :Damsel in dis Dress
Serving Size  : 0     Preparation Time :0:00
Categories    : crockpot                        soups/chowders


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        14-oz. cans  chicken broth
  8              large  potatoes -- peeled and cubed
  3                     leeks - white &amp; light green part only -- chopped
  2              large  carrots -- peeled and cubed
  3               cups  chopped ham
  5        tablespoons  butter
  1         tablespoon  parsley flakes
     1/2      teaspoon  pepper
  12            ounces  evaporated milk
                        shredded American cheese -- to taste
                        chopped chives -- for garnish

Put all ingredients except milk, cheese, and chives in 4.5 quart crockpot.
Cover and cook on Low 10-12 hours. (High 7-8 hours)
Add milk and cheese during last hour.
Serve topped with chopped chives (optional).

Yield:
  "4 quarts"
                                    - - - - - - - - - - - - - - - - - - - 

                      * Exported from MasterCook *

                   Parmesan-Prosciutto Mashed Potatoes

Recipe By     :Damsel in dis Dress
Serving Size  : 8     Preparation Time :0:45
Categories    : potatoes                        side dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  russet potatoes -- peeled and cubed
  3             cloves  garlic -- peeled
  2        tablespoons  unsalted butter
  2             ounces  prosciutto -- thinly sliced, finely chopped
     1/4      teaspoon  dried thyme
     1/2           cup  skim milk -- or more if needed
     1/2           cup  parmesan cheese -- freshly grated
                        freshly ground black pepper -- to taste
  2        tablespoons  parmesan cheese

1.  Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.

2.  Meanwhile, melt  butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.

3.  Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with  2 tablespoons
cheese; serve. 

Cuisine:
  "Italian"
Source:
  "Adapted from Bon Appétit"
Yield:
  "4 cups"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 142 Calories; 5g Fat (34.2% calories
from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 321mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:31:13 -0600
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Damsel in dis Dress wrote:
>                       * Exported from MasterCook *
>                    Parmesan-Prosciutto Mashed Potatoes

LOL, Dams- I had just drooled over this in the cookbook, and recall
reading your posts when you first made this. Okay.. this is a must try!!
The rave reviews it received speak volumes.

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:29:12 -0600
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Dimitri wrote:

> KUGLIAS

German? I've never heard of these before? Rich and fattening, I can
tell!

> LEFSE

I saw a small town Lefse competition on FoodTV last year. Minnesota,
perhaps? They made them, even using the special rolling pin and even
pan, but I wasn't quite sure how they used them once made? 

> KARTOFFELSALAT

Ah.. of course! And I still have some bacon from my soup tonight to use
here! I thank you very much for the recipes, Dimitri. I see the pile of
spuds diminishing in no time at this rate :)
Goomba

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From: randycarl67[at]yahoo.com (MacTech)
Date: 8 Feb 2003 06:19:08 -0800
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To learn more about lefse ----

Here's a recipe: http://www.ruralroute2.com/recipes.html#lefse

Randy

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From: BOB <mnm[at]abc.com>
Date: Wed, 08 Jan 2003 20:34:08 GMT
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!" 

I have about the same problem.  I grated one on the large holes of my grates and sprayed the
pile with olive oil and then spread them on my griddle, then added a couple chunks of butter
and let it cook.  Just before turning the whole thing, I sprinkled with a little salt and fresh
ground black pepper.  Turn and finish cooking the other side.

Made the BEST hash browns I have ever eaten.  (The recent hash browns thread is what inspired
me).

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From: Jack Curry <jackcurry[at]nos.cfl.rr.com>
Date: Wed, 08 Jan 2003 22:14:03 GMT
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BOB wrote:
> I have about the same problem.  I grated one on the large holes of my grates and sprayed the
> pile with olive oil and then spread them on my griddle, then added a couple chunks of butter
> and let it cook.  Just before turning the whole thing, I sprinkled with a little salt and fresh
> ground black pepper.  Turn and finish cooking the other side.

Kinda like Bob's - I use a Benreiner to make long strands, but shredding
does the same thing.  I like to season with plenty of curry ;0), chopped
green onions, then butter into a hot pan, bown thoroughly, flip and it's
done.  I've experimented with several different seasonings and herbs and all
of them have been delicious.  The Chinese do a potato/scallion pancake
something like this that's sold on the streets everywhere.

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From: Sheryl Rosen <catmandy[at]optonline.net>
Date: Wed, 08 Jan 2003 22:15:00 GMT
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How about potato bread?

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:36:04 -0600
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Sheryl Rosen wrote:
> How about potato bread?

On a related note-I did make zeppoles over the holiday using some potato
in the dough. It just didn't use enough to make a dent in this pile..
lol. But.. I do love them so.. hmmmmmmmmmm. :)
Goomba

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:32:17 -0600
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BOB wrote:
> I have about the same problem.  I grated one on the large holes of my grates and sprayed the
> pile with olive oil and then spread them on my griddle, then added a couple chunks of butter
> and let it cook.  Just before turning the whole thing, I sprinkled with a little salt and fresh
> ground black pepper.  Turn and finish cooking the other side.

You used Yukon Gold's too? I love those babies, don't you?

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From: BOB <mnm[at]abc.com>
Date: Thu, 09 Jan 2003 04:39:38 GMT
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Goomba wrote:
> You used Yukon Gold's too? I love those babies, don't you?

I'd never had them before.  20# for something like $3.98 USD.  Thought I'd try them and even if
I couldn't use them all it was still a better price than any others.

Yes I love them NOW.  I may burn out on them this time(<:  But I'll be back for them.

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From: Sarah <sadukie[at]spammers_suck.apk.net>
Date: Wed, 8 Jan 2003 16:55:50 -0500
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them,

Have you tried possibly making gnocchi?

Simple steps in making gnocchi:

- Boil potatoes until they reach the point where they'll be easy to mash
with a fork.
- Mash potatoes with a fork so that it forms a dough.
- Roll into ovals, and score with a fork (similar to how you'd score a
peanut butter cookie, only do it in one direction).

Serve warm with your choice of sauce.  (Works extremely well with a spinach
sauce or a marinara sauce)

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From: Goomba <goomba38[at]comcast.net>
Date: Wed, 08 Jan 2003 23:34:12 -0600
--------
Sarah wrote:
> Have you tried possibly making gnocchi?

Shamefully, even with my name and background, I'm a gnocchi failure. LOL
Now granted I only tried my hand at them once, but I just wasn't
impressed with my results. :( 

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From: jammer <j[at]mm.er>
Date: Wed, 08 Jan 2003 17:15:35 -0600
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Goomba wrote:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!"

My Potato Soup

Potatoes
milk
bacon
butter
onion
salt
heavy on the pepper

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From: Rodney Myrvaagnes <rodneym[at]attglobal.net>
Date: Wed, 08 Jan 2003 23:48:58 -0500
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Goomba wrote:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!"  I have
>chicken stock, some cream, celery.. what else would you use?

Leeks are an obvious choice, but perhaps too classical?

With Yukon Golds you want to keep the texture of the potatoes. I would
dice the potatoes small. Chop the leeks and celery and sweat them in
the soup pot. sizzle the diced potatoes in a separate frying pan to
brown them a little. put the chicken stock in with the leeks and
celery and simmer. put the browned potatoes in the soup. simmer til it
seems done, adjusting salt, etc as you go.

Just an immediate reaction. I never do anything the same way twice.

============================

From: Alan Moorman
Date: Thu, 09 Jan 2003 00:14:30 -0600
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Goomba wrote:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!"

Yukon Golds tend to get mushy in soup, so you probably either want to
make a pureed soup, or put them in right near the end of the
cooking...


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