Better for you too:
http://i35.tinypic.com/28l5rpj.jpg

Sheldon posted a picture of kasha varnishkes with an opinion:

> Better for you too:
> http://i35.tinypic.com/28l5rpj.jpg

I can't stand the taste of kasha. I like stuffing a *lot* better. But Lin
and I won't be having either one tomorrow; we'll be having rutabaga rösti
and corn pudding instead.

Bob

On Nov 26, 5:41*pm, "Bob Terwilliger" >
wrote:
> Sheldon posted a picture of kasha varnishkes with an opinion:
>
> > Better for you too:
> >http://i35.tinypic.com/28l5rpj.jpg
>
> I can't stand the taste of kasha. I like stuffing a *lot* better. But Lin
> and I won't be having either one tomorrow; we'll be having rutabaga rösti
> and corn pudding instead.
>
> Bob
-------------------------------------------------------
Ooooh! How do you make Rutabaga Rosti? Can you make Parsnip Rosti or
Sweet Potato Rosti?
Lynn in Fargo
Big Fan of almost anything that grows underground

On Nov 26, 8:21�pm, Lynn from Fargo > wrote:
> On Nov 26, 5:41�pm, "Bob Terwilliger" >
> wrote:> Sheldon posted a picture of kasha varnishkes with an opinion:
>
> > > Better for you too:
> > >http://i35.tinypic.com/28l5rpj.jpg
>
> > I can't stand the taste of kasha. I like stuffing a *lot* better. But Lin
> > and I won't be having either one tomorrow; we'll be having rutabaga r�sti
> > and corn pudding instead.
>
> > Bob
>
> -------------------------------------------------------
> Ooooh! How do you make Rutabaga Rosti? �Can you make Parsnip Rosti or
> Sweet Potato Rosti?
> Lynn in Fargo
> Big Fan of almost anything that grows underground

That's most of RFC. hehe

Lynn replied:

>> I can't stand the taste of kasha. I like stuffing a *lot* better. But Lin
>> and I won't be having either one tomorrow; we'll be having rutabaga rösti
>> and corn pudding instead.
>
> Ooooh! How do you make Rutabaga Rosti? Can you make Parsnip Rosti or
> Sweet Potato Rosti?

Here's the recipe, which is adapted from _Patrick O'Connell's Refined
American Cuisine_:

Rutabaga Rösti

2 large Idaho baking potatoes
1 medium rutabaga, peeled and quartered
1 medium onion, finely chopped
salt and freshly ground white pepper to taste
butter for cooking

Peel the potatoes, leaving them whole. Combine with the rutabaga and steam
for 15 minutes. Let cool.

Using the large-holed blade of a box grater, shred the potatoes and
rutabaga. Fold in the finely chopped onion.

Season the shredded vegetables with salt and pepper and form them into 6
cakes. In a large skillet, heat half the clarified butter over medium heat.
Carefully place 3 cakes in the skillet and brown them on both sides for
about 5 to 7 minutes per side. Remove and drain on paper towels. Repeat with
the remaining cakes and butter. May be made up to 1 hour in advance and
rewarmed before serving.

BOB'S NOTE: I cut the recipe in half, and it still made a LOT more than we
could eat. But it was quite tasty.

Bob

On Nov 28, 10:18�am, "Bob Terwilliger" >
wrote:
> Lynn replied:
>
> >> I can't stand the taste of kasha. I like stuffing a *lot* better. But Lin
> >> and I won't be having either one tomorrow; we'll be having rutabaga r�sti
> >> and corn pudding instead.
>
> > Ooooh! How do you make Rutabaga Rosti? �Can you make Parsnip Rosti or
> > Sweet Potato Rosti?
>
> Here's the recipe, which is adapted from _Patrick O'Connell's Refined
> American Cuisine_:
>
> Rutabaga R�sti
>
> 2 large Idaho baking potatoes
> 1 medium rutabaga, peeled and quartered
> 1 medium onion, finely chopped
> salt and freshly ground white pepper to taste
> butter for cooking
>
> Peel the potatoes, leaving them whole. Combine with the rutabaga and steam
> for 15 minutes. Let cool.
>
> Using the large-holed blade of a box grater, shred the potatoes and
> rutabaga. Fold in the finely chopped onion.
>
> Season the shredded vegetables with salt and pepper and form them into 6
> cakes. In a large skillet, heat half the clarified butter over medium heat.

On Fri, 28 Nov 2008 07:18:58 -0800, "Bob Terwilliger"
> wrote:


>Here's the recipe, which is adapted from _Patrick O'Connell's Refined
>American Cuisine_:

::::::::::::groaning::::::::::

Now I have to get another cookbook....

I have his other cookbook, The Inn at Little Washington Cookbook...and
the things from this one sound great too....

Christine

Christine wrote:

>> Here's the recipe, which is adapted from _Patrick O'Connell's Refined
>> American Cuisine_:
>
> ::::::::::::groaning::::::::::
>
> Now I have to get another cookbook....
>
> I have his other cookbook, The Inn at Little Washington Cookbook...and
> the things from this one sound great too....


I posted the ONLY GOOD RECIPES in the book.

If you believe that, there's no need to buy the book. ;-)

Bob

On Sat, 29 Nov 2008 12:02:02 -0800, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>>> Here's the recipe, which is adapted from _Patrick O'Connell's Refined
>>> American Cuisine_:
>>
>> ::::::::::::groaning::::::::::
>>
>> Now I have to get another cookbook....
>>
>> I have his other cookbook, The Inn at Little Washington Cookbook...and
>> the things from this one sound great too....
>
>
>I posted the ONLY GOOD RECIPES in the book.
>
>If you believe that, there's no need to buy the book. ;-)
>
>Bob

That never stopped me before...LOL.

It's on my list....

Christine