The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions

Calendar


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Friday, March 1, 2013, 12:01 a.m.

Who doesn't like a fancy potato?

Judyrae is taking some well-earned time off. Here is an encore column from last year.

Potatoes may be ever so homely and humble, but there's no denying they make up for their lackluster appearance with amazing versatility.
And let's not forget about affordability, either, especially when the various spud types are on sale.
Fix 'em plain or gussied up. Either way, they're always yummy.
Everybody loves a good hefty stuffed potato, don't they? Well, then, here's a zippy must-try possibility, one of the new favorites cook Terry Brundage, formerly of Everett, has discovered since moving to Sequim.
Last, a fancied-up dish taken from "The Irish Heritage Cookbook.'' Good, of course, any night, but especially nice for Sunday dinners and special occasions.
Double-baked Havarti superspuds
8 baking potatoes
1 cup sour cream
1/4 cup sliced green onion
1 small sweet red pepper, chopped (save some for topping)
1 tablespoon dill weed or 3 tablespoons snipped fresh dill
3 cups shredded Havarti cheese with dill (save some for topping)
Salt and pepper to taste
Minced chives (optional)
Bake potatoes at 350 for 60 minutes or until tender. Let stand until cool enough to handle.
Remove a 1/2-inch slice from the top of each potato. Scoop out the pulp, leaving a 3/8-inch shell. Place pulp in a mixing bowl and mash with an electric mixer. Add sour cream, green onions, red pepper, dill, cheese, salt and pepper; spoon into potato shells and place on a baking sheet. Sprinkle with cheese, red pepper and chives.
Bake at 350 degrees for 20 to 25 minutes or until heated through (or reheat in the microwave).
Makes 8 servings.
"Irish Heritage Cookbook" potato souffle
2 pounds boiling potatoes, peeled and cut into 2-inch pieces
Boiling salted water
3 tablespoons butter
1 small onion, finely chopped
2 tablespoons sour cream
2 eggs, separated
1/4 cup heavy cream
Salt and freshly ground pepper to taste
3 tablespoons minced fresh parsley, thyme or tarragon, or 1 tablespoon dried
1 cup shredded Parmesan cheese
Cook potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash.
Preheat oven to 350 degrees. Liberally butter a 6-cup souffle dish.
In a small pan, cook butter and onion over medium heat until the onions are soft, 4 to 5 minutes. Add to the mashed potatoes, then stir in the sour cream, egg yolks and cream. Season with salt and pepper, then add herbs and shredded cheese and stir until smooth.
In a medium bowl, beat egg whites until stiff, glossy peaks form. Stir 2 tablespoons of the egg mixture into the potato mixture to loosen it, then fold in the rest. Pour into the prepared dish and bake until golden brown, 20 to 25 minutes (check after 15 minutes). Serve for Sunday dinner and for special-occasion meals.
Makes 6 to 8 servings.
The next Forum column will appear in Monday's comic page.

Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus

HeraldNet highlights

Powerlifting passion
Powerlifting passion: South Everett man helps others succeed in sport he excels at
Better for knowing you
Better for knowing you: Hall touched the lives of many people, including a Herald writer
Rocking all over again
Rocking all over again: Heart guitarist Roger Fisher pours soul into new project
Hoop skills
Hoop skills: College students on break teach finer points of basketball
SnoCoSocial