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Mashed Potato Secrets ?

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Margi Cintrano View Drop Down
Master Chef
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Joined: 03 February 2012
Location: Madrid & Puglia
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Points: 5663
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.
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GourmetĀ“s Choice - Time Out In Spain ...

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Percebes View Drop Down
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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.
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Madrid & Puglia
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Points: 5663
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.
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WEBSITE: www.visionsgourmandes.com
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