Scalloped potatoes with ham

Potatoes Au Gratin with ham.

Can substitute spam for the ham,  And also use bacon.

After reading this thread I no longer wonder why you are overweight. LOL.   I spent my early days in Eastern England and swedes were grown and then fed to the animals during winter. 

Quote from: Sephirah on September 17, 2012, 06:58:44 PM


Smash ftw. With onion gravy. Yummy.

Oh my sainted aunt.

How could you

Quote from: Pippa on September 17, 2012, 06:17:15 AM
Try potato rosti, (shred the potatoes using a grater, dry them to get rid of excess moisture, form them into patties and shallow fry until golden)

A good potato salad dressing is mustard, olive oil and white wine vinigar with chopped chives.  Use English or dijon mustard, not that yucky yellow stuff you squirt on hotdogs.

Rosti sounds interesting. I had them once in Austria, but they had a lot of onion in it and it was large and cake like. I didn't like it. But the idea of small potato rossti sounds interesting. Do you use anything to bind the shreds? Cheese could be fun?

Very easy

Rosemary Crusted Multi-colored Potatoes

Ingredients

    * 2 tablespoons Extra-Virgin Olive Oil – from a local olive oil store
    * 1 tablespoon Unsalted Butter
    * 1 tablespoon Garlic (minced)
    * 2 lb Multi-Colored Potatoes ( nugget sized – washed)
    * 1/4 cup Fresh Rosemary (chopped)
    * to taste Kosher Salt and Freshly Ground Black Pepper
    * 1/4 cup Chicken Stock

Directions
1.    In a large skillet on medium heat, add the olive oil, butter and garlic and heat until the garlic is soften but not brown. Add the washed potatoes and keep the heat on medium to medium high heat. The potatoes will need to turned often so the potatoes will brown evenly for about 5 minutes.
2.    Add the rosemary, salt and pepper and mix together with the potatoes. As the potatoes are cooking and sizzling, add small amounts of the chicken stock to add flavor. This will evaporate with the heat but will help the potatoes to cook. Once the potatoes are crispy but soft on the inside, they are ready to serve.

From: The Carolina Epicurean

Good grief, über-wave of latke craving .

Quote from: Pippa on September 17, 2012, 06:23:46 AM
Neeps are not mashed potato and swede, their mashed swede with carrot and lots of pepper.  I believe potato and swede is referred to by the worrying name of Clapshot.

As a scot I was raised on Haggis, Neeps and Tatties.  Oh, and don't pour whisky on your haggis, it ruins both the Haggis and the malt!

In the United States and Canada, the Swedish Turnip (swede in many Commonwealth countries; neep in Scotland) is known as a "rutabaga."

I'm still not sure of this veg. Is it the carrot shaped, white tasteless thing? There is also a more ball shaped white tasteless thing. Are the the same? We (I) make stock from them, never thought of eating them.

JoanneL,

Sure some waste swedes may be used as animal feed but it is far more likely that the veg in question was beat, otherwise known as mangleworzle.

When I was young, rape seed oil was used to bind animal feed, now posh people use it like olive oil.  Shows what good marketing can do!

Quote from: Jamie D on September 18, 2012, 04:53:08 AM

    * to taste Kosher Salt and Freshly Ground Black Pepper

Kosher salt? Salt needs to be kosher?

Quote from: Cindy James on September 18, 2012, 05:10:33 AM
I'm still not sure of this veg. Is it the carrot shaped, white tasteless thing? There is also a more ball shaped white tasteless thing. Are the the same? We (I) make stock from them, never thought of eating them.

the swede/neep is big and roundish, and orange inside (though often purple on the skin).

Quote from: brc on September 18, 2012, 05:22:20 AM
Kosher salt? Salt needs to be kosher?

Everything "needs" to be kosher if you're orthodox. Don't ask me what makes kosher salt kosher - I think it gets blessed by some grumpy dude in black. For what it's worth, giraffe meat has been officially declared kosher .

This reminds me of the story of the rabbi who works in the duracell battery factory. He stands at the end of the production line, and as each battery rolls past, he says "I wish you long life... I wish you long life..."

Quote from: Cindy James on September 18, 2012, 05:10:33 AM
I'm still not sure of this veg. Is it the carrot shaped, white tasteless thing? There is also a more ball shaped white tasteless thing. Are the the same? We (I) make stock from them, never thought of eating them.

Sounds like a parsnip.  Used a lot in Asian Indian cooking.



"There is also a more ball shaped white tasteless thing."


Watermelon radish


Celeriac (celery root)


Gold ball turnip

A swede (can be up to 6" round).

Parsnip was the thing (veg) I was thinking of. I've only ever used them for veggie stock making; boil the root vegetables until you can't stand the smell any more and filter and freeze the liquid for future use.

Nothing, I say nothing, is more amazing that roasted parsnips. Quartered lengthways, with the hard core cut out, and slow roasted in plenty of oil, they caramelise, and are incredibly sweet. Oh gods, I want some right now.

I'll give them a go, just slice out the middle? I have to say that lots of things my Mum used to boil to death are quite nice when cooked differently. But Liverpool cooking circa 1960 was not an art form.

Quote from: Padma on September 19, 2012, 03:24:56 AM
Nothing, I say nothing, is more amazing that roasted parsnips. Quartered lengthways, with the hard core cut out, and slow roasted in plenty of oil, they caramelise, and are incredibly sweet. Oh gods, I want some right now.

Or slice them into slices 1cm thick, drizzle in olive oil and basil and roast for 20 mins at 200C or until the edges start to brown/blacken. They will be much softer (Quick cheat - give them a few minutes in the microwave first to help soften the middle)