Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Fruits, Nuts, Fungi and Vegetables
  New Posts New Posts RSS Feed - Mashed Potato Secrets ?
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Mashed Potato Secrets ?

 Post Reply Post Reply Page  <12
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2012 at 03:45
Hoser,
Almost forgot bechamel !  So common in our Italian lasagne, cannellones and baked pasta dishes.
 
Joel is a truly dynamite Chef and quite a gregarious gent too.  
 
Thanks for reminder.
 
 
Ciao. LOL
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 449
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2014 at 21:42
I have always enjoyed making Smoked Salmon and Chive Duchesse potatoes.
Salmon and chives are cut brunoise and incorporated just before service and piped with a star tip. Standard duchesse one yolk and 1 oz butter per lb with the addition of 1oz cream cheese.
As in all Duchesse drain potatoes well and place in moderate oven until it appears somewhat dry and floury.
For large service-I process the potatoes down the throat of my meat grinder. Great texture-no lumps-but dry and floury.

It also is amazing to deep fry a scooped baked potato until well browned and sizzling then immediately pipe in the Smoked Salmon Duchesse and serve,

I also make a non fish variation with Cream Cheese and Salsa.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 October 2014 at 04:12
Sounds sensational sinful Percebes.


Have a marvelous Sunday.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply Page  <12
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.