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Post by rid0617 on Apr 13, 2008 3:44:29 GMT -5
Anyone got a good recipe for potato pancakes? Used to love them as a kid with sour cream. Now of course I'm going to have to take major insulin shots after eating them.
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Post by KathyInArkansas on Apr 13, 2008 8:47:34 GMT -5
Anyone got a good recipe for potato pancakes? Used to love them as a kid with sour cream. Now of course I'm going to have to take major insulin shots after eating them. Yes, substitute cauliflower for the potatoes in whatever recipe you come up with. Then maybe you won't need the major insulin shot. Accepting is the first step.... If you are interested in knowing how to substitute cauliflower for potatoes, let me know. I've served both mashed potatoes and potato salad without the first bite of potatoes in either dish, and fooled everybody.
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Post by Barb on Apr 13, 2008 10:36:02 GMT -5
yes, please share.....
I know you told me before, but I don't think I saved it...
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Post by rid0617 on Apr 13, 2008 15:41:35 GMT -5
Yes please
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Post by KathyInArkansas on Apr 13, 2008 19:54:45 GMT -5
I gotta find the recipes, as soon as I do I will post them.
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Post by KathyInArkansas on Apr 13, 2008 22:23:33 GMT -5
Faux Mashed Potatoes:
1 head cauliflower, boiled until soft 3 oz. cream cheese 2 T butter 1 T minced onion (optional) (I used green onion) salt & pepper to taste
In food processor, process cream cheese, butter, onion, salt and pepper until well blended. Add the hot, steamed cauliflower and process until smooth.
You don't necessarily have to have a food processor. You can use a mixer or masher.
for Faux Potato Au Gratin:
1 head cauliflower, steamed well 3 oz. cream cheese 2 T butter 1 T minced onion salt & pepper to taste 4 oz. cheese, shredded 8 slices bacon, cooked and diced (optional)
In food processor, process cream cheese, butter, onion, salt and pepper until well blended. Add the hot, steamed cauliflower and process until smooth. Pulse in cheese and bacon. Pour into a au gratin dish and bake for 25 minutes at 400 degrees. You can just the top with paprika or parsley.
It's even better reheated the next day.
for Faux Potato Salad:
Steam or boil cauliflower until tender. Cool either in fridge or by dunking into cold water. Cut/dice it into 1/3" to 1/2"-size pieces, using plenty of the stem pieces and just add all the ingredients (celery, onion, pickles, boiled eggs, mayo, mustard) that you normally put into potato salad (except of course the potatoes). Chill well before eating.
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Post by rid0617 on Apr 14, 2008 1:57:15 GMT -5
Thank you thank you. That does beat peeling potatoes. Will try in next week or so, soon as someone can get to the store. Keep you posted. Would this same recipe work for potato pancakes also?
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Post by KathyInArkansas on Apr 14, 2008 6:19:54 GMT -5
Thank you thank you. That does beat peeling potatoes. Will try in next week or so, soon as someone can get to the store. Keep you posted. Would this same recipe work for potato pancakes also? I don't know, you might have to use a little flour. Try it by making patties with the faux mashed potatoes mixed with a little flour. Then dredge them through a little flour and fry in a little oil...maybe if you mix an egg in to help them hold their shape.
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Post by evryman69 on Apr 17, 2008 18:53:04 GMT -5
Potato pancakes include onion and egg ... here is an easy one don't know about substituting cauliflower: 3 Idaho potatoes, grated finely by hand 1 medium onion, grated 1 or 2 eggs, beaten Matzo meal Canola oil Kosher salt to taste Serve with applesauce In a mixing bowl add eggs to grated potato and onion. Add Matzo meal until pancakes are to desired consistency. In a hot frying pan heat canola oil. Drop a soup-spoonful of the mixture into hot canola oil; flatten with back of spoon. When browned, flip and brown on other side. Transfer pancakes to paper towels to drain. Sprinkle with salt. Keep warm in the oven on a cookie sheet. Serve with applesauce. This was one of those McCain's wife's recipes ... errr ... no it's from the food network's site but it serves the purpose. Remember "Latkes" are German or Jewish hence the "Kosher" salt and matzo. 3 large baking potatoes, peeled 1 onion 2 tablespoons lemon juice 2 eggs 1/2 cup flour Salt and pepper, to taste Grate potato and onion together. Soak in water mixed with lemon juice to keep from browning. Strain well, mix in eggs, flour and salt and pepper. Form into small patties and fry in a hot skillet until golden brown on the outside and cook through. German style. Same thing without the blessing. SEXY!!! 1 large zucchini 2 large russet potatoes, (10 to 11 ounces each) 2 carrots 1 medium onion, minced 2 cloves garlic, minced 2 eggs 4 tablespoons all-purpose flour 1/2 teaspoon baking powder 2 teaspoons cumin Salt and pepper Canola oil, for frying With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt. OMG OMG OMG OMFG!!!! 2 3/4 cups all-purpose flour 1 teaspoon salt 5 1/2 tablespoons sugar 1/2 tablespoon baking soda 1 tablespoon baking powder 3 cups buttermilk 3 large eggs 2 tablespoons butter, melted 1 large sweet potato, roasted and cooled 2 tablespoons honey 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Spiced Pecans, recipe follows Peach Butter, recipe follows
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time). Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
Spiced Pecans: 1 cup pecans, chopped 1/2 tablespoon butter 1/2 tablespoon tupelo honey 1/4 teaspoon cayenne pepper 1/4 teaspoon sea salt
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container. Yield: about 1 cup
Peach Butter: 1/2 cup peaches, peeled and diced 1/2 pound butter, softened 1/4 cup brown sugar Pinch sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve. Yield: about 1 1/2 cups
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
--->>> If you try that one PLEASE tell me how it went!!!8 tablespoons extra-virgin olive oil 1 head cauliflower, sliced into 1/4-inch thick pieces 4 salted anchovies, rinsed, filleted and finely minced 9 eggs, beaten 1/2 cup bread crumbs 1/4 cup flour 1/4 cup freshly grated pecorino 1/4 pound ricotta salata, whole In a 12 to 14-inch saute pan, heat the oil until smoking. Add the cauliflower and the anchovies and cook slowly until the cauliflower is very soft, yet still holding its shape, about 15 to 20 minutes. Remove from heat and allow to cool. Place the cauliflower in a large mixing bowl and add the eggs, bread crumbs, flour and pecorino cheese and stir to mix. In a 10 to 12-inch, non-stick saute pan, heat the oil by the tablespoon and add 3 tablespoons cauliflower mixture, cook for about 5 minutes on each side, until golden brown. Remove to serving platter. Continue to make pancakes with the remaining batter. Sprinkle with coarsely grated ricotta salata and serve. ALL FROM FOOD NETWORK WEBSITE: www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10012,00.html NO COPYRIGHT INFRINGEMENT INTENDED!!!
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Post by Goddess on Apr 17, 2008 23:05:48 GMT -5
Hmmm, maybe I'll just go to Dunderbacks, have some of their potato pancakes and a cold brew.....
I'll toast you,Rid. Will that work?
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Post by evryman69 on Apr 18, 2008 0:33:09 GMT -5
Hmmm, maybe I'll just go to Dunderbacks, have some of their potato pancakes and a cold brew..... I'll toast you,Rid. Will that work? NO! YOU FAIL! Make your own food wench!
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Post by Barb on Apr 18, 2008 0:49:07 GMT -5
But Dunderbacks potato pancakes are very good!
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Post by Calcasieu on Apr 18, 2008 1:08:17 GMT -5
I'm looking for a good egg pancake recipe. Mom used to make them when we were little. They weren't crepes, they were thicker. Mom remembers the recipe used about 9 eggs. We used to spread them with jelly and roll them up. They were absolutely delicious.
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Post by rid0617 on Apr 18, 2008 2:17:48 GMT -5
Thank you Goddess. There literally is not a restaurant up here that makes them. I guess they think it's yankee food and well this place is a little hick. Never thought of serving with apple sauce. We used to eat them with sour cream on top and lots of them. No need for side dish when we got done.
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Post by Goddess on Apr 18, 2008 8:11:40 GMT -5
Abelskivers are eaten with applesauce...
Aebleskiver SUBMITTED BY: Lisa G. PHOTO BY: MBPILSNER
"Aebleskiver - a Danish dessert, like doughnut holes, but sweeter and much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar."
PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min SERVINGS & SCALING Original recipe yield: 30 aebleskivers US METRIC About scaling and conversions
INGREDIENTS 2 egg whites 2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon white sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 2 egg yolks 4 tablespoons butter, melted 2 cups buttermilk 1 cup vegetable oil for frying
DIRECTIONS In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
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