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Stoemp! Potatoes with a high waaw-factor...

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ChrisFlanders View Drop Down
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    Posted: 28 July 2012 at 05:29

Another everyday dish where I used a very popular preparation over here, called "stoemp" (pronounce stoomp). There are several cookbooks written about nothing else than stoemp, which is nothing more than coursely mashed potatoes and almost any vegetable you can think of. Very popular are carrot stoemp, spinach stoemp, sprouts stoemp in winter, even Mediteranean stoemp, etc. etc. Simply use your imagination.

My preparation below is fennel stoemp with breaded cod. Believe me, this is stunningly good, a true bistro-dish to be made at home.

Peel potatoes and cut in more or less equal chunks. Do the same with the fennel after you removed the green foliage, if any. The ratio potato/fennel is not critical at all. I guess I used around 60 potato/40 fennel but any ratio goes. In this case, you can boil potatoes and fennel together in unsalted water in the same pot, as they have more or less the same cooking time since they are cut in chunks.

When done, mash everything coarsely but do not use electrical machines, stoemp has to be done by hand. Add a good piece of butter and a dash of cream or whole milk to loosen just a bit but not too much. Taste and add s&p and very important only for this fennel stoemp... a generous tbsp of strong Dijon mustard. taste and correct seasoning any way fits your taste. Stoemp is all about strong flavors, potatoes with a high waaw-factor!

For the fish; I used cod but many other white fishes will do. You need 3 plates; one with flour mixed with s&p, one with beaten egg loosened with a little water, one with breadcrumbs. Dip the fish in flour, then tap the excess of flour off very gently. Plunge in the beaten egg, then roll in breadcrumbs.

Fry in a pan in (sunflower) oil.

One question to all of you; what are your suggestions for a soon to be made "Cajun stoomp". Remember it has to be potatoes and Cajun stuff, mashed coarsely and seasoned well!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2012 at 08:49
perfect, chris - i love that picture with the fish filets, and the stoemp looks like something that it versitile to go with nearly anything. great job!
 
as for a cajun-style stoemp, i'll let the experts from the south-US chime in, but i'm guessing that it will involve cajun foods "holy trinity": onions, peppers and celery; also possibly a little okra, and a fair amount of heat - and definitely a whole lotta love.Hug
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2012 at 16:09
Only one thing to say, Chris: Nicely, nicely!
 
When I make a similar dish I leave the skins on the spuds. Adds a little mouth feel.
 
Ron, the mixture of onions, peppers, and celery is a mirepoix. For the holy trinity you use onions, peppers, and bell peppers. The ratio stays the same: 2:1:1.
 
I would saute the trinity with a little creole seasoning (commercial creole seasoning is fine, or I'd be happy to post a recipe. Add some finely diced Tasso and continue sauteeing until the ham is heated through. Then mix with the potatoes.
 
While I'm a big fan of okra, I don't think it would work in this dish. But, being as you're set up for frying anyway, you could bread and fry a few okra pods as a side dish.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2012 at 16:21
Originally posted by HistoricFoodie HistoricFoodie wrote:

Only one thing to say, Chris: Nicely, nicely!
 
When I make a similar dish I leave the skins on the spuds. Adds a little mouth feel.
 
Ron, the mixture of onions, peppers, and celery is a mirepoix. For the holy trinity you use onions, peppers, and bell peppers. The ratio stays the same: 2:1:1.
 
I would saute the trinity with a little creole seasoning (commercial creole seasoning is fine, or I'd be happy to post a recipe. Add some finely diced Tasso and continue sauteeing until the ham is heated through. Then mix with the potatoes.
 
While I'm a big fan of okra, I don't think it would work in this dish. But, being as you're set up for frying anyway, you could bread and fry a few okra pods as a side dish.

In must disagree with you on that point Brook...a mirepoix is onions,celery and carrots ....not peppers.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2012 at 19:49
My bad!
 
You're absolutely correct, Dave. Don't know what I was thinking. And Ron is correct as well. I must have just read that wrong, cuz he describes the holy trinity exactly.
 
So, just to recap:
 
A mirepoix is onions, celery, and carrots, in the ratio I wrote.
The holy trinity subs peppers for the carrots. Ratio stays the same.
 
Sorry for any confusion.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 29 July 2012 at 02:51
No apology necessary Brook....we are all entitled to a little brain fart every now and then. Lord knows I have my shareLOL.
Go ahead...play with your food!
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