November 7, 2012 |
Storing potatoes should not be much of an issue if you plan on using them within a few days of purchase. But if you buy in bulk, or are not planning on using them right away, the way you store potatoes can affect their edible shelf life. To store potatoes, keep them in a dark, cool, well-ventilated place. Keep the potatoes away from any light, as light can cause the potato to accumulate chlorophyll, causing it to turn green. The more light, the more green the potato will become, giving it a bitter flavor (and the effect can be harmful, even toxic, in large amounts)
April 8, 2010 |
Put a new wrinkle in the way you cook potatoes. In the Spanish Canary Islands they are called papas arrugadas , or wrinkly potatoes. Cooking in heavily salted water wrinkles the skins and leaves them with a light crusting of salt. The result is a concentrated potato flavor enlivened by a gentle seasoning that seems to go all the way through. They are delicious served with baked or grilled fish and Canary Island mojo sauces. The Canary Islands are sort of Spain's Hawaii.
September 8, 2012 |
Take everything you love about a French fry - that crisp, golden-brown crust enveloping an oh-so-fluffy interior - and flatten it. In fact, go ahead and smash it. Lately, I've been frying up smashed potatoes, and they're everything I could want in a French fry and more. Each bite is like a tiny taste of culinary nirvana: crunchy yet delicate, full of flavor. Not to mention smashed fries are the perfect width for dipping into your favorite sauce. And they're so simple to make.
January 13, 2010
Curried lamb pasties with spicy sweet potato and tamarind Total time: About 1 1/2 hours, plus cooling time for the filling Servings: Makes 6 hand pies. Note: Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. Tamarind paste is available at Asian, Indian and Latin markets, and is generally available at cooking and gourmet supply stores. 2 tablespoons butter 1 large yellow onion, chopped 1 tablespoon minced garlic 1 pound lamb shoulder chops (or 3/4 pound lamb stew meat)
September 4, 2005
Many thanks for the delightful article on California's food capitals, not to mention the great recipes ("The State's Best Tastes," by Andy Meisler, Style, Aug. 7). I grew up in Perris, Calif., and I wish it could have been mentioned in the article too. At one time we raised some of the greatest potatoes, onions, beans, etc. In the summer we had the Perris potato festival with its mascot, Potato Pete. Unfortunately, much of the finest farmland is now covered by tract homes and strip malls.
October 15, 1989 |
"Wretched" . . . "tasteless" . . . "the worst of all vegetables." In his book "Food," Waverly Root recounts nearly a dozen horrible slurs against the potato. Nietzsche, for instance, implied that eating potatoes could lead to alcoholism. Early American settlers thought potatoes were fit only for the hogs. But in 1989 the potato is trendy, deemed fit for power eaters and marketed as sexy. (As Danny de Vito proved, a lumpish figure is no obstacle to glamour and fame.