Knock Out Spuds - Page 3

Quote:

Originally Posted by kaneohegirlinaz 

Mister K~girl doesn’t care for any of the soft cheeses, this would need to be in a ramekin just for me… they now sell individual bries…DINNER!!

To me, camembert tastes and feels a lot like butter so I'm sure you can sub butter.

It must be so difficult to be a foodie with a fussy hubby.  The only thing my husband doesn't like is creamy stuff which is my favorite category of food but I make it anyway. 

Quote:

Originally Posted by kaneohegirlinaz 

... I would LOVE to find a recipe for the hashbrown casserole at Cracker Barrell, that's really the only reason that I like to go there...

http://www.topsecretrecipes.com/Cracker-Barrel-Hash-Brown-Casserole-Recipe.html  but you have to pay a token amount to see the whole thing. I might have a copy of the book and if I do, I'll pm you the recipe from it.

Quote:

Originally Posted by kaneohegirlinaz 

Oh my gosh, kippers, thank you (Mahalo)!

I just sat down with my coffee and started to read this post,

Cheese, taters, onions, garlic and BACON!!

I take it no cream or butter, right?

Can I use an inexpensive Brie?

Mister K~girl doesn’t care for any of the soft cheeses, this would need to be in a ramekin just for me… they now sell individual bries…DINNER!!

Hello, yes to no cream or butter, you may use a cheap brie as long as it is ripe.The most important part of the dish is the spud, I use roosters which are in the middle of scale of waxy/floury. The slices need to keep their shape but soak up the flavours. 

Line a springform  sponge cake tin with puff pastry, infuse some heavy cream with fresh chopped tarragon over a low heat.Mandolin a load of waxy spuds and onions.Sweat the onions and pots in loads of butter till opaque, leave to cool and layer up seasoning each layer hard.Put a puff pastry lid on, crimp and hole.Bake in a hot oven placing your cake tin on a pre heated baking sheet. Remove from the oven and pour the warm tarragon cream through the hole till full. Leave till set and luke warm. Take out of the tin and serve with a salad.

Because with out the fat, they wouldn't be nearly as rich, and would just be kind of mealy, and bland. Mo butter, Mo butter!

I don't know. It was working yesterday. Check your email.

I've never eaten it, but Todd Wilbur has made a career out of making copycats of big name dishes. And Colby is what it says in my copy of his book. Check your email for the rest of it.

Quote:

Originally Posted by kaneohegirlinaz 

Joey-girl, I like that idea of the Alouette cheese,

one of their nice spiced up versions.

Did you see that they have little individual sized bricks?

Would you still put in the cream and butter?

This kind of mash/smash is not Michael’s cup of tea (“it’s too creamy, I don’t like creamy” - please a little kids whine to this statement )

But Mom and I could dig a fork into that, forsure dude!

kgirl,

yes, i would mash as usual but hold back a little of the hot cream, creme fraiche/sour cream or potato water if you use any of that....mash, add the butter first,then liquid, then add the boursin/alouette at the very end along with s&p( i use a wooden spoon or a rubber spat and just incorporate it...no more mashing). a little lemon zest is also nice then as well.  i make my own version of boursin/alouette as it is part of our bread service at the restaurant( cr.chz, tarragon, dill, gran. garlic, it. seasoning)...easy breezy...now you know..

oh, since michael doesn't like creamy, start with russet potatoes as they tend to make for a fluffier mashed  potato. i prefer creamy over fluffy so i use yukon golds.

joey