Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts

Thursday, June 2, 2016

Korean Potato Salad

Korean Potato Salad
Korean Food Made Simple by Judy Joo is a wonderful book, as it gave me the opportunity to make food from Korean cuisine at home. There are 130 recipes in this book, and I like that we can prepare some of these in less than 30 minutes.

Thursday, April 16, 2015

Potato Dishes using Potatoes from The Little Potato Company

I loved using the colourful little potatoes from the Little Potato Company in a variety of dishes. Everyone in my family enjoyed the bite sized, delicious buttery taste. I like the convenience of using these pre-washed potatoes that can be used without peeling. I found it easy to prepare because all I had to do is boil it for 15 minutes, or add it into my Tagine, and meat dishes.

Friday, January 10, 2014

Spanish Potato and Onion Egg Tortilla

This Potato and Onion Egg Tortilla recipe is from the cookbook Spain. I enjoyed looking through and trying out a few dishes from this book. The author, Jeff Koehler has delicious recipes, and talks about traditions from the Verdant Hills of the Basque Country to the coastal waters of Andalucia.

Friday, May 24, 2013

Potato Stuffed Flatbread and a chance for you to win a set of CUTCO knives

2 cups whole wheat or atta flour
1/2 tsp salt
water to knead
extra flour for dusting

Mix the 2 cups flour with the salt and add enough water, a little bit at a time to make a dough. Divide the dough into 5 to 6 portions. 

Filling
1 1/2 cups potato boiled
water to boil the potatoes
1 tbsp oil
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp red chillie flakes or 1 tsp green chille chopped
1/2 tsp salt
2 tbsp coriander leaves
more oil for the pan

Boil about 2 to 3 potatoes with the skin until it is soft. Once it is cool peel the skin and mash the potatoes. 
Heat oil and add the cumin, turmeric, red chillie flakes and salt. Quickly add the mashed potatoes and remove it from the heat. Add the chopped coriander leaves.   
Make sure to dust the area you are working on with flour, so the dough doesn't get sticky. Flatten one of the portions and place about tbsp of filling inside and fold it to seal the filling. 
Carefully flatten the portions with the filling, it should be about 1/4" thick. We can flatten it between the palm of our hands or gently use the rolling pin. Cook the flattened dough on an oiled hot griddle until the flatbread is cooked, this will take about 2 to 3 minutes each side. Reduce the heat to prevent the flatbread from burning. Serve the flatbread warm.
Giveaway:
As you know I am a big fan of Cooking with CUTCO, so I am glad to bring this giveaway. If you would like to win this CUTCO Studio  + 4 set with block (value of $570) please enter the rafflecopter below. This giveaway is open to everyone in Canada until June 21. 

a Rafflecopter giveaway
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Saturday, March 2, 2013

Easy flavourful Mashed Potatoes

2 lbs potatoes
1/4 cup butter
1 cup buttermilk
1 tsp salt depending on preference
ground black pepper to taste
chopped parsley optional
Brown the butter in a pan, until there is an aroma of a nutty flavour.  Make sure not to burn the butter.  
Boil the potatoes until it is cooked, drain and mash the potatoes.  Mix the potatoes with the browned butter, salt, pepper and buttermilk.  Add some chopped parsley and mix, this is optional.  Serve the mashed potatoes warm.   
This recipe is adapted from the smitten kitchen cookbook.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Monday, December 17, 2012

Potato pancake

1 baking or russet potato grated about 1 1/2 cups
1 onion or 1/4 cup
1/4 cup flour
1 tsp baking powder
1/2 to 3/4 tsp salt
1/4 tsp or more black pepper
1 egg lightly beaten
oil to fry
fried egg optional to serve
hot sauce or ketchup optional to serve
chives or coriander leaves to garnish

To make the latke use a grater or food processor and shred the potato and onion*.  Then put the shredded mixture into a clean cloth or cheesecloth and squeeze to remove the water.
*Instead of grating the onion can add chopped onion to the flour mixture.

Mix the flour, baking powder, salt, pepper, egg and the mixture until everything is well coated.
Heat a cast-iron skillet and put about a tbsp of oil then put about 1 1/2 to 2 tbsp mixture.  The amount of mixture that is put depends on the size of the pan, how thick or thin you prefer the pancakes.  Use the back of the spoon and make a round shape.  Cook the latke in medium high heat for about 4 to 5 minutes until the edges are golden brown, then flip and cook the other side for another 4 minutes or more.   Reduce the heat if the potato pancakes are becoming brown too fast.
Repeat until the mixture is finished.  I served it hot, topped with fried egg and garnished with coriander leaves and hot sauce.
If you are make a batch a head of time, warm the latkes in 300F oven for about 5 minutes.  We can also keep the latkes warm in a preheated baking tray in the oven to serve it hot.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, November 4, 2012

Ricotta cookies and Lidia's favourite recipes cookbook giveaway

This recipe for Ricotta cookies or Biscotti di Ricotta is adapted from Lidia's favourite recipes cookbook.    I halved the original recipe to make about 18 cookies, if you make the full recipe with the quantities below it will make about 3 1/2 dozen.  I didn't add vanilla extract as I used vanilla flavoured sugar.  I also didn't coat the cookies with the suggested 2 cups of icing sugar mixed with 1/4 cup fresh lemon juice because it was sweet enough for us without the confectioner's sugar.

2 1/4 cup flour
1 tsp baking powder
pinch of salt
1 cup sugar
1/2 cup butter at room temperature
2 eggs
1 cup fresh ricotta drained
1/2 tsp vanilla extract
zest of one lemon (I think this is optional)

Mix the flour, salt and baking powder and leave aside.
Beat the sugar with the butter until fluffy and light, then add the eggs one at a time and beat well.  Add the ricotta and lemon zest if using and beat only until it combines.  Add the flour mixture and beat in low speed only till it incorporates, do not over mix.

In a cookie sheet pan with a baking sheet place a tbsp on dough about an inch apart and bake at 325F for 20 to 22 minutes until the cookies are puffed and golden.  Halfway through the 20 minutes of baking rotate the pan ones.  
After it bakes cool the cookies on a wire rack.  When the cookies are completely cool enjoy.  I found the cookies soft and delicious.
Lidia's favourite recipes cookbook has 100 fool proof Italian dishes that has got many ravings, which she has revised and updated to make it more concise and clear with information such as affordability, seasonality and nutritional value.  Looking through the book, I found the recipes easy to follow. The book has lovely pictures for some recipes, although I would have liked a picture for all the recipes.  
The content is separated into appetizers, salads/soups, sandwiches/pizzas, primi, sauces, vegetable sides, seafood, mean/chicken and desserts.  I wish the author included substitutions for alcoholic ingredients :) because there were a lot of recipes that use alcohol, which prevents me from trying the recipes.  

Giveaway
If you would like to win this book, please enter through the rafflecopter below.  The giveaway is open to people in Canada and US ends on November 20th.
Update: The winner is Eri
a Rafflecopter giveaway
All rights reserved on mentioned photographs and opinion of the written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Monday, June 4, 2012

Leek potato soup and Olive oil tasting event


1 tbsp oil
1 leek
1 cup potato cubed
1 bay leaf
1 cube of chicken or vegetable stock *
4 to 5 peppercorn
1 1/2 cups of water
2 tbsp cream (half and half or whipping cream)

*The soup cube already has salt so I didn't add any salt.
Heat oil and sauté the chopped leaks, potatoes with the bay leaf.  Add the peppercorns, soup cube and water.  Let it cook covered on low medium heat till the potatoes are cooked for about 15 to 20 minutes.  Keep it aside to cool and puree the mixture in a blender.  The bay leaf can be removed or left in the soup before pureeing.  


Add about 1/4 cup water if needed and the cream.  Reheat for a quick minute if you want to serve the soup warm.
My version of this soup goes to JC100.


Nudo olive oils taste testing event will be held on June 14th 12:30 to 2:30 at All the Best Fine Foods.
Located at 1101 Yonge street Toronto.
Jason Gibb, the co-founder of Nudo olive oils will be hosting a tasting of a new range of artisanal olive oils made from 100% natural Italian olives straight from the groves of Le Marche, Italy.  Nicole Rumball the executive chef of All the Best Fine Foods will provide samples of delicious lunch dishes for us to taste made with Nudo oils.
Follow the event on twitter the Hashtag is #nudotoronto
See you there :)

This recipe goes to Soup kitchen and Souper sunday

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First