Chuck's Awesome Poutine

Ingredients

• 7 large Yukon gold potatoes
• 1 tablespoon vegetable oil (15 ml)
• 1 shallot, minced
• 1 small garlic clove, minced
• 4 cups veal stock (1 L)
• 2 tablespoons ketchup (30 ml)
• 1 tablespoon cider vinegar (15 ml)
• 1 tablespoon whole green peppercorns (15 ml)
• 1/2 teaspoon Worcestershire sauce (2 ml)
• 2 tablespoons butter (30 ml)
• 2 tablespoons flour (30 ml)
• 2 cups cheddar cheese curds (500 ml)
• salt and pepper to taste
• Vegetable oil for frying
• 

Directions

1. Clean and peel potatoes. Using a French fry cutter make the fries. Or, alternatively, cut potatoes into desired size. Place in large bowl filled with cold water and let sit for one hour and up to 24 hours for extra crispy fries.
2. In a saucepan, heat the vegetable oil on medium heat and sauté the shallots and garlic until translucent, about 3 minutes. Add veal stock, ketchup, cider vinegar, peppercorns, Worcestershire and bring to a boil.
3. Meanwhile, in a separate saucepan on medium high heat melt butter. Add flour and stir for 2-3 minutes forming a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes until reduced by half and thickened. Season with salt and pepper. Keep warm.
4. In a deep fryer set to 250°F, blanch the fries for about 2 minutes. Let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a tray lined with paper towel to absorb excess oil. Salt and pepper. Remove sauce from the stovetop and strain. Plate fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

Chuck's Cubed Crispy Potatoes

Ingredients

• 6 to 8 Yukon Gold potatoes, not peeled, washed and cubed
• 1/2 teaspoon of smoked salt (2 ml)
• 1 teaspoon of smoked paprika (5 ml)
• 2 pinches of chili flakes
• 1 clove garlic, minced
• 1 bunch fresh chives, finely chopped
• 1 bunch parsley, chopped
• A little olive oil
• Canola or peanut oil for frying

Directions

1. Using a deep fryer, heat oil to 250 F (120 C). Blanch the fries for about 2 minutes. Let them rest for 5 minutes. Raise oil temperature to 350 F (180 C) and re-fry the potatoes for 2 minutes until golden brown. Place them on a tray lined with paper towel to absorb excess oil and then transfer to a bowl. Toss with the spices, garlic, herbs and olive oil. Serve with a rack of lamb (see Chuck’s recipe).

Chuck's Oven Roasted Potato 'Fries'

Ingredients

• 4 large russet potatoes, scrubbed but not peeled
• 3 – 4 tbsp olive oil
• A pinch of sea salt
• A grinding of fresh ground black pepper
• A few sprinkles of smoked paprika
• A few sprinkles of steak spice

Directions

1. Heat oven to 425 degrees (220 C).
2. Cut potatoes into nice thick ‘handcut fry slices’.
3. Place in large bowl and cover with cold water. You can do this in advance if you want – for up to 24 hours. It helps to remove excess starch.
4. Drain and Pat dry on paper towel. Arrange in single layer on a baking sheet.
5. Drizzle with oil, sprinkle with salt, pepper and paprika. Bake till tender and golden crispy outside - about 40 minutes.
6. When out of the oven hit them with some dashes of steak spice.

Chuck's Bacon Roasted Potatoes

Ingredients

• 1/2 pound of fingerling potatoes (225 g)
• 6 slices of bacon, minced
• 2 rosemary sprigs, chopped
• Salt and freshly ground black pepper

Directions

1. Pre-heat oven to 400F (200 C)
2. Wash potatoes and boil them until just tender, 10-15 minutes. Cut in half. Meanwhile, in a pan, cook the bacon until crispy. Drain the potatoes and place them in an oven-safe pan with the bacon, bacon fat and rosemary sprigs. Season with salt and pepper.
3. Bake in the oven for about 20 to 25 minutes, remember to stir the pan once or twice so that the potatoes are evenly browned and the bacon fat completely coats the potatoes.

Chuck's Not Just for Breakfast Smashbrowns

Ingredients

• 3 Yukon Gold potatoes
• 4 cloves of garlic
• 4 shallots thinly sliced
• 2 tablespoons canola oil (30 ml)
• 2 tablespoons of butter (30 ml)
• Salt and pepper to taste

Directions

1. Boil potatoes and garlic in salted water until almost done, about 10 minutes. Drain and set aside.
2. In a pan, saute the shallots in tablespoon of canola oil. Season with salt and pepper. Set aside.
3. Coarsely mash the potatoes and garlic. Add the sauteed shallots. Season with salt and pepper.
4. Heat remaining oil and butter on medium in a frying pan. Add the potato mixture and fry until crispy and golden brown, about 5 minutes. Using a large spatula, flip the potatoes over and continue cooking until golden brown, another 5 minutes. Remove from heat and serve.

Chuck Hughes' Warm Potato Salad

Ingredients

• 1 1/2 pounds fingerling potatoes
• 4 eggs, hardboiled and halved
• 2 tinned anchovies, minced
• 1 1/2 tablespoons grainy Dijon mustard
• 1 garlic clove, minced
• 1/4 cup white wine vinegar
• 1/2 cup canola oil
• Handful of baby green beans
• 1/4 cup water
• Pinch of coarse salt and grinding of crack black pepper

Directions

1. Wash and place fingerling potatoes into a pot of water. Bring to a boil, add salt and simmer till just fork tender. You can use the same pot for boiling eggs. Just watch the time.
2. While potatoes are cooking, make dressing in your serving bowl or if you have a mortar and pestle, use that. Begin with mashing the anchovy into the mustard and garlic. Add vinegar and slowly whisk in the oil. If too thick, water down a bit with water.
3. Blanch beans, drain and chill down with cold water bath. Drain on a towel.
4. Peel eggs. And cut in half.
5. Drain potatoes and while still warm, drop into bowl with dressing.
6. Add beans and eggs.
7. Fold all gently together and serve warm in shallow white plate/bowls

Spanish potato dip

Ingredients for Spanish potato dip
500 g potatoes peeled and cut into pieces
6 cloves garlic molten
540 grams of soybean sprouts drained from canned and washed (boiled if it is fresh)
1 / 4 cup (50 ml) olive oil
Fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon freshly ground black pepper
½ cup chopped fresh parsley

Directions
Boil in a pot at medium heat the potatoes and garlic with water to cover them. Once you get a boil reduce the heat wine and cook until potatoes are soft, about 15 minutes. Strain and keep the potatoes ¼ cup (50 ml) of the liquid boil. Melting potatoes and garlic with special tool. Grind in a blender the soy sprouts, olive oil, lemon juice, salt, the oregano and pepper until it becomes a paste.

Add the potatoes, boil the liquid and the parsley. Grind in a blender until the mixture is consolidated. Sprinkle with salt and pepper. Put into bowl and garnish with Parsley leaves. Serve as it is hot or at room temperature, with olive and carrot cookies.

Duration: 15 minutes preparation, 20 minutes cooking

Potato salad israeli

Ingredients: 4-6 medium potatoes, 1 onion or 3-4 dry fresh onions, ½ Matsakis chopped parsley, oil, lemon, salt.

Method: Wash the potatoes well and boil with the skin, covered. Just boil and leave for 5 minutes to cool down. While still warm the flake off and cut it in six or sliced. We are over the chopped onions, fresh or dried, and sprinkle with chopped parsley. Add salt, lemon and olive oil and serve the salad at room temperature

Mushrooms and potatoes with curry

Ingredients for Mushrooms and potatoes with curry recipe:
2 tablespoons olive oil
1 chopped onion
1 large potato cut into cubes
1 eggplant into cubes
250 gr. small fresh mushrooms
2 tablespoons curry soup
150 ml vegetable broth
400 ml canned coconut milk
Chopped parsley for serving

Directions
Heat olive oil in a large, deep skillet, add onion and potatoes.

Cover and cook for 7 minutes on low heat until potatoes begin to softer.

Add to skillet the eggplant and mushrooms and cook for another 8 minutes.

Add the curry, the broth and milk and cook for another 15 minutes.

Add the parsley and serve over rice.

Duration: 30 minutes

Countryside potatoes

Duration: 15 minutes preparation, frying, 30 - 35 minutes

Ingredients for Countryside Potatoes easy recipe.
12 small red potatoes with the cut in the fourth floida
2 tablespoon paprika
4 tablespoon grated toast
1 tablespoonful various herbs (thyme, oregano, rosemary)
1 tablespoon dried onion soup
2 tablespoon grated Parmesan
Flour ½ cup all-purpose
Milk 3 eggs beaten with 1 tablespoonful milk
Coarse salt, pepper in salt

Directions

In a blender put the paprika, the toast, the herbs, onion, the Parmesan, salt and pepper. Mince and homogenise the mixture. Put the mixture into a bowl. Dry on absorbent paper potatoes.

In a bowl put the flour and pass the potatoes. The odd dash of flour, dipped into the egg mixture and toast in panaroume-herbs. Leave in refrigerator for ½ hour to grasp the batter or the best storage for 5-6 hours.

Fry in deep fat fryers in a moderate heat until rodisoun still wines. Serve warm as is. 

Sárgarépás burgonyakrémleves

4 személyre
50 dkg burgonya
3 db sárgarépa
1 db vöröshagyma
2 gerezd fokhagyma
2 teáskanál ételízesítő (sómentes)
1-2 evőkanál olivaolaj (extra szűz)
só (himalája)
bors

1. tisztítsuk meg a zöldségeket és kockázzuk fel (nem szükséges nagyon apróra, mixelni fogjuk)
2. az olivaolajon pároljuk meg a vöröshagymát (csipet sóval könnyebben kiengedi a levét és ízét)
3. adjuk hozzá a többi zöldséget, ízesítsük (ételízesítő, bors), majd öntsük fel annyi vízzel, hogy ellepje
4. fedő alatt főzzük, amíg a burgonya megpuhul, majd botmixerrel krémesítsük
5. ha szükséges öntsünk még hozzá vizet és főzzük össze.
recept innen: receptmuves.blogspot.com

Currys csirke krémes-kapros burgonyával

Hozzávalók:

2 csirkemellfilé

1 kg krumpli

2 dl tejszín

1,5 dl creme fraiche

egy csokor kapor

só, bors, curry

olaj

Elkészítés:

1.A krumplit meghámozzuk, vékony karikákra vágjuk.Beledobjuk egy tepsibe, sózzuk, borsozzuk. 

2. Lelocsoljuk a tejszínnel és a creme fraich-sel, jól összekeverjük. Megszórjuk az apróra vágott friss kaporral.

3. Fólia alatt kb. 35-40 perc alatt puhára sütjük.

4. Közben a csirkemellet megtisztítjuk, vékony csíkokra vágjuk. Enyhén sózzuk.

5. Egy serpenyőben olajat hevítünk. Mikor forró, beledobjuk a csirkemellcsíkokat és jól megszórjuk curry porral- annyit tegyünk rá, hogy szép sárga színt kapjon a hús.

6. Folyamatosan forgatva addig sütjük,míg piros nem lesz.

A húst a kapros burgonyával és salátával tálaljuk.

a

a receptet innen: szofika-a-konyhaban.blogspot.com

Krumpli, ahogy én is szoktam

Kóser krumplis köret a Ráhel asztalából.


Krumplit reszelünk, bele 1 tojás + só + bors + petrezselyem + kis szerecsendió + friss gyömbér + kis maceszliszt. Olajban kisütjük.

Jamie tökéletes sült krumplija

Krumplit meghámozzuk, daraboljuk (kb. 2 ping pong labda nagyságúra), 10 percig előfőzzük, leszűrjük
Tepsibe zsíradékot teszünk, vaj vagy libazsír vagy olívaolaj, rá a krumplit, sózzuk, borsozzuk, fél órán át sütjük 190 fokon. Burgonyanyomóval lenyomjuk egy picit, hogy minél nagyobb felület érintkezzen a tepsi aljával.
Fűszerezés:
-olívaolajas: olívaolaj+rozmaring+kevés ecet+néhány gerezd fokhagyma
-libazsíros: olívaolaj+kakukkfű+babérlevél+ecet+néhány fokhagyma
-vajas: olívaola+zsálya+1mandarin héja+néhány fokhagyma
Ezután még fél órát sütjük.

Baked French potatoes

Serves 4-6
• 800g potatoes
• 400g medium onions
• 3 cloves of garlic
• a small bunch of fresh flat-leaf parsley 
• olive oil
• sea salt and freshly ground black pepper
• 1 chicken or vegetable stock cube, preferably organic
• 2 knobs of butter

Leek & potato soup

Jamie Oliver: Ministry of food
• 2 carrots 
• 2 sticks of celery 
• 2 medium onions 
• 400g leeks 
• 2 cloves of garlic 400g 
• potatoes olive oil 
• 2 chicken or vegetable stock cubes, preferably organic 
• sea salt and freshly ground black pepper



To make your soup
. Peel and roughly slice the carrots
• Slice the celery
• Peel and roughly chop the onions
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
• Peel and slice the garlic
• Place a large pan on a high heat and add 2 tablespoons of olive oil
• Add all your chopped and sliced ingredients and mix together with a wooden spoon
• Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
• Peel the potatoes and cut them into 1cm dice
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
• Stir until the stock cubes are dissolved, then add to the vegetables
• Add your potatoes
• Give the soup a good stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on

To serve your soup
. Remove the pan from the heat
• Season with salt and pepper
• Serve like this or pulse until smooth using a hand blender or
liquidizer
• Divide between your serving bowls 

Krumplis laska

Hozzávalók 4 személyre:

• krumpli
• liszt
• só

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A megfőtt, átpasszírozott és kihűlt krumplit annyi liszttel gyúrjuk össze, hogy könnyen gyúrható tésztát kapjunk, ne feledjük el a sót sem.  Nyújtjuk, majd sparhelten, vagy ennek hiányában forró serpenyőben megsütjük. Olvasztott libazsírral a legfinomabb.