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Potato Competition

post #1 of 8
11/2/06 at 6:56am
Thread Starter 
Hi,

I'm joining a US potato competition where we got to present dishes with potato as the main ingredient. Welcome any ideas as this is my 1st competition.

I thought of doing a deep-fried mashed potato with some stuffing, which has colour n texture contrast. My idea is using choc ganache in the centre, covered with mashed potato in the 1st layer, 2nd layer using a congo potato that is blue in colour. Pane it and deep-fried. So when the potato is cut, the choc will flow out.

My inspiration is from the choc lava cake. I'm not very good in culinary as my as my forte is in pastry. I'm not very sure if choc goes well with the potato, therefore welcome any ideas.
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post #2 of 8
11/2/06 at 7:30am
I remember seeing some kind of potato candy in an old cookbook. Spuds would seem to be a good launching pad for sweets as they are not strongy flavored (at least the white ones). I like your molten center idea. I would guess you'd need to experiment with the type of potato to find the right texture.

Good luck!
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post #3 of 8
11/4/06 at 8:32pm
My Grandmother used to make "Mashed Potato Candy". It was a mint flavored treat that she usually made around Christmas time.
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post #4 of 8
11/4/06 at 8:42pm
You have a good idea, but I would not think to use chocolate. IMO, that wouldn't be a good food pairing.

Why not make a jelly with seafood....like caviar? Make a jelly with caviar, then make mashed potatoes, run thru a food mill. The create a potato pattie, place a bit of caviar jelly in the center. Fold to make a "ball", then coat with bread crumbs and deep fry. When you bite into it, the jelly will gush out, kinda like bubble gum with the gel center.
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post #5 of 8
11/5/06 at 4:44am
Paula Deen has a recipe for potato candy in her new book (the one about holidays and special occasions), iirc.

Whether you go sweet or savory, I think you should make sure there's a barrier between your filling and the potato coating, so that when the filling heats it doesn't bleed into the potato.

OR: if you want to do a sweet and not have to worry about the effects of heat, how about a red-white-and-blue potato candy: maraschino cherry wrapped in fondant wrapped in your blue potato candy? After all, it's for a USA competition. :roll:
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post #6 of 8
11/6/06 at 1:32am
Thread Starter 
Thanks for all your suggestions. But so sad i got the latest new; we're to use frozen potato products like crinkle fries, harsh brown, lattice potato and potato wedges with an Asian theme. So sad, all my ideas went to nought.

But i came up with the recipe "Trio of Potatoes in Asian Style"

1. Crinkle fries wrapped with Roasted Duck and served with Plum sauce.

2. Oriental Baked Cod and Lattice Potato Mini Tower served with Spicy Szechuan Sauce.

3. Fresh Enoki and Crinkle fries drizzled with Sesame Seed Dressing.

All 3 will be in small portions presented on a plate.
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post #7 of 8
11/7/06 at 2:47pm
Intriguing! Have the recipe?
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post #8 of 8
11/10/06 at 1:18am
Thread Starter 
Yup, but the recipes are too long, so i think that i'll skip that. i actually tested and modified original recipes to fit my theme.
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