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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Posted: 13 January 2016 at 12:48 |
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A distant relative of my favorite breakfast, papas con huevos.
A potato, unpeeled, in a 1/4" dice, slowly browned in some oil, 1/2 of a small onion, chopped and stirred in the potatoes until the onion pieces start to brown, than 2 or 3 eggs, lightly beaten poured over the potato-onion mixture, cooked until the eggs have set, served in warm corn tortillias with salsa. I have tried the hash browns available here, thought they were poor, stale and almost rancid oil and cook up soggy unless deep fried. I am sure there are decent brands available,just not here. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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...is indeed possible to flip the rösti like a flapjack. I have seen this maneuver executed skillfully, although I consider it not only exhibitionist but decidedly unpredictable, even when performed by an expert chef....
Which simply means that the author is incapable of the feat. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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During our correspondence, Brook (HistoricFoodie) added some comments and tips for this wonderful dish:
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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thanks, guys - the rosti was really good, and along with the rest of the meal, i was really ahving an old-world time. mrs. tas was not too impressed with the bratwursts; they are un-cured and un-smoked, which have a flavour that she is not fond of; however, she did enjoy everything else.
kiwi - i imagine that the parboiling plus straining would have worked very well - the choice of pre-made shreds was due to convennience and because i wanted to be sure to do it right this time. next time, i would like to try the home-made way.
andy and john - this was the first riesling i had ever tried, and i was suitably impressed i am not yet enough of a connosuir to give a run-down of its characteristics, save to say that it tasted very good and it went very well with the meal. i could really get a full-grape taste with a little sweetness, but not too much. it seemed that as i let it sit a while, the taste got "fuller" and richer, although the chill had worn off.
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Guests
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Very nicely done, and congratulations on your success~ the whole dinner looks fabulous and those mushrooms on top were the key touch of excellence, I would imagine, wow. Looks delicious and mouth-watering! How was the wine; did it go well with the dish? I imagine a Riesling would, just curious about that particular Montana wine which I've never tasted. Nice to hear about another culinary sucess!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Outstanding! Very close to the sauerkraut and kartoffeln dishes which are traditional in the heavily German part of Indiana which Mrs. Andy's and my families hail from. You did good! Riesling is an excellent choice of wine as well.
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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I love this stuff. It's a favourite side of mine, I've never tried it with premade hash though. I do a local spin sometimes by using kumara and heaps of paprika.
Parboiling nis indeed key. I also leave them to stand in a colander after salting to draw out some moisture, I seem to get a better consistency that way. |
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kai time!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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From time/Life's Foods of the World: A Quintet of Cuisines - 1970:
Here's the recipe:
On a, cold, grey Friday night in November, I prepared a simple Swiss/German peasant supper for the beautiful Mrs. Tas and myself using this recipe. This was my third attempt at making rösti; the first two tries had not gone well and the potatoes had burned quite badly. After careful re-reading, I think I discovered why: the recipe, which i had never thoroughly read, specifies that the potatoes to be used should be par-boiled and cooled previously to shredding, Before, I had only shredded them raw and attempted to make the rösti before they were cooked. This time, I was determined to do it right, so I took a bit of a shortcut in the form of buying pre-shredded and frozen hashed brown potatoes. I also used a cast-iron frying pan, rather than the heavy-bottomed stainless steel pan that I had used the two times before.
Here are the goods for the entire meal, whcih consisted of bratwurst, sauerkraut, and rösti topped with sauteed mushrooms and onions:
Also, tonight we were enjoying a special wine that was perfect for the meal, an award-winning Riesling from Mission Mountain Winery, located right here in Montana:
I prepared the rösti, along with the rest of the meal, all at once. it was a bit of a challenge where timing was concerned, but it went well. First, I browned the bratwurst on both sides:
Then, I began the rösti by tossing the thawed hash browns over some heat. The butter was just the right temperature and the shreds sizzled and sputtered when they hit the heated cast-iron pan:
After a few minutes, I put an inverted plate on top of the pan and flipped the pan and plate over together:
In spite of the washed-out flash of the photo, you can see that it worked fairly well this time with no sticking and a good golden-brown colour - not too bad!
I returned the rösti to the pan:
Then, I turned my attention to the bratwursts, which were simmering in saurkraut:
I kept the sauerkraut in motion and turned the bratwursts now and then during the entire cooking time for the rösti until the liquid had pretty much boiled away.
Meanwhile, I was also sautéing some mushrooms and onions in a little butter, finishing at the end with a spash or two of the Riesling to make add some crisp, bright highlights to the savory richness:
Before long, the rösti was finished, and I turned it out onto a plate:
No burning, crisp and golden-brown, just a little bit darker than i prefer in some places, but overall it looks like this time was a success. I divided a portion out of the main pancake for both Mrs. Tas and myself, and served the potatoes alongside the bratwursts and sauerkraut:
The Montana-grown-and-vinted Riesling was a perfect accompanyment for this meal, which was a good fusion of German and Swiss specialties; probably not 100% accurate for either cuisine, but plenty of strong elements of both. I elected to top the potatoes with the sautéed mushrooms and onions, rather than using the onions as a filling as mentioned above, but no big deal - i am sure somewhere along the line, someone in Switzerland has done exactly the same!
The highlight of the meal, the rösti, tasted very good with a crisp and buttery exterior and a tender, savory interior full of potatoey richnessness; a very good side dish that complimented the rest of the memorable meal perfectly. |
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