During last evening chat, A.C., boli and I were discussing things to do with
leftover baked potatoes. Kilikini joined in and added to the discussion.

The consensus is leftover baked taters are good for a lot of things. Quick
home fries (hash browns), cubed and fried with onion in bacon grease to go
with breakfast. Smashed (with egg) to make quick potato pancakes. Cut into
thick rounds and pan fried until crispy (O'Brian? - bacon grease or butter
recommended... you can tell we all intend to die young!). Baked potato
soup! (Thanks, kili! Can't believe I didn't think of it myself even though
I love it!)

Perhaps they would make a good quick escalloped potato dish if you had
several leftover baked potatoes and just made a nice white sauce to pour
over... or au gratin if you add cheese.

Jill <--needs to buy potatoes and bake a few

jmcquown wrote:

> Jill <--needs to buy potatoes and bake a few


Nobody mentioned potato and cheese pierogis?

--
Andy

"Andy" <q> wrote in message
.. .
> jmcquown wrote:
>
> > Jill <--needs to buy potatoes and bake a few
>
>
> Nobody mentioned potato and cheese pierogis?
>
> --
> Andy

I've never made pierogis, never even had them. Actually, I had never heard
of them prior to this NG. Or how about gnocchi? (sp?) I've never made or
had that, either.

kili

kilikini wrote:

> I've never made pierogis, never even had them. Actually, I had never
> heard of them prior to this NG. Or how about gnocchi? (sp?) I've
> never made or had that, either.
>
> kili


Try a small box of store-bought pierogies and decide if you like 'em as
they are tedius to make from scratch.

Never had gnocchi either.

--
Andy

"Andy" <q> wrote in message
.. .
> kilikini wrote:
>
> > I've never made pierogis, never even had them. Actually, I had never
> > heard of them prior to this NG. Or how about gnocchi? (sp?) I've
> > never made or had that, either.
> >
> > kili
>
>
> Try a small box of store-bought pierogies and decide if you like 'em as
> they are tedius to make from scratch.
>
> Never had gnocchi either.
>
> --
> Andy

Andy, where do I find them?

kili

"kilikini" > wrote in message
...
>
>> Andy suggested:

>> Try a small box of store-bought pierogies and decide if you like 'em as
>> they are tedius to make from scratch.
>>
>> Never had gnocchi either.
>>
>> --
>> Andy
>
> Andy, where do I find them?


I've found them in the freezer section of regular supermarkets. Folks here
can suggest simple, but good, ways to fix them (it's been a long time --
can't remember).

As for gnocchi, I've seen it in the pasta aisle (on the shelf), but haven't
tried that type. I have had gnocchi in Italian restaurants before and
really loved it. Once I had it with pesto, and once with tomato sauce and
cheese. Both were really yummy, though I suspect if you don't make the
gnocchi right, it could be tough and/or gummy and/or heavy (which makes me
suspicious of the packaged stuff).

Chris

"Chris" > wrote in message
news:1kkff.23235$%t4.2983@trnddc07...
>
> "kilikini" > wrote in message
> ...
> >
> >> Andy suggested:
>
> >> Try a small box of store-bought pierogies and decide if you like 'em as
> >> they are tedius to make from scratch.
> >>
> >> Never had gnocchi either.
> >>
> >> --
> >> Andy
> >
> > Andy, where do I find them?
>
>
> I've found them in the freezer section of regular supermarkets. Folks
here
> can suggest simple, but good, ways to fix them (it's been a long time --
> can't remember).
>
> As for gnocchi, I've seen it in the pasta aisle (on the shelf), but
haven't
> tried that type. I have had gnocchi in Italian restaurants before and
> really loved it. Once I had it with pesto, and once with tomato sauce and
> cheese. Both were really yummy, though I suspect if you don't make the
> gnocchi right, it could be tough and/or gummy and/or heavy (which makes me
> suspicious of the packaged stuff).
>
> Chris
>
>

Thanks, Chris.

kili

kilikini wrote:

> Andy, where do I find them?
>
> kili


Somewhere in the frozen foods at your supermarket (if it's popular in your
region), around the frozen potatoes or frozen entrees?

--
Andy

Mi e' parso che kilikini abbia scritto:

> Or how about gnocchi? (sp?)

Perfect spelling

> I've never made or had that, either.

They are easy to prepare, and not so much time-consuming.
They reach perfection with gorgonzola or ragout, but you can
dress them in so many ways.
--
Vilco
Think Pink , Drink Rose'

"Andy" <q> wrote in message
.. .
> kilikini wrote:
>
> > Andy, where do I find them?
> >
> > kili
>
>
> Somewhere in the frozen foods at your supermarket (if it's popular in your
> region), around the frozen potatoes or frozen entrees?
>
> --
> Andy

I'll look. I like trying new foods. What do you do with them?

kili

"Vilco" > wrote in message
...
> Mi e' parso che kilikini abbia scritto:
>
> > Or how about gnocchi? (sp?)
>
> Perfect spelling
>
> > I've never made or had that, either.
>
> They are easy to prepare, and not so much time-consuming.
> They reach perfection with gorgonzola or ragout, but you can
> dress them in so many ways.
> --

How do you dress them? They're completely foreign to me.

kili

"Andy" <q> wrote

> kilikini wrote:
>
>> Andy, where do I find them?

> Somewhere in the frozen foods at your supermarket (if it's popular in your
> region), around the frozen potatoes or frozen entrees?

I see them around the frozen ravioli, which are the Italian
version or vice/versa of pierogi, as far as I'm concerned.

nancy

Andy wrote:
> kilikini wrote:
>
>> I've never made pierogis, never even had them. Actually, I had never
>> heard of them prior to this NG. Or how about gnocchi? (sp?) I've
>> never made or had that, either.
>>
>> kili
>
>
> Try a small box of store-bought pierogies and decide if you like 'em
> as they are tedius to make from scratch.
>
> Never had gnocchi either.

The best ones I've ever had were stuffed with fresh Parmesan cheese then
briefliy simmered in stock then stirred in with a basil and pepper cream
sauce... ooh! It was fantastic. I'm still trying to reproduce the recipe.
One of these days I will! But I won't be making gnocchi from scratch. I'm
not, nor will I ever be, a pasta maker.

Jill

Mi e' parso che kilikini abbia scritto:

>> I have had gnocchi in Italian restaurants before
>> and really loved it. Once I had it with pesto, and
>> once with tomato sauce and cheese.

The latter reminds me "gnocchi alla sorrentina": was that cheese
mozzarella?

>> Both were really yummy, though I suspect if you
>> don't make the gnocchi right, it could be tough and/or
>> gummy and/or heavy (which makes me suspicious of the
>> packaged stuff).

Exactly: many industrial gnocchi are gummy and too heavy, and
that's the reason why in my family we make them at home. If you
buy industrial ones and have that problem, the only way to reduce
gummyness and heavyness is to cook them longer than what the
recipe calls for.
But anyway: why not make them yourself? They are easy enough.

> Thanks, Chris.

OK, it's time to go with the recipe:

1Kg potatoes
all-purpose white flour
salt

Use the oldest potatoes you can find, the older and drier they
are the best it is, since you will need less flour. Boil the
potatoes in much water, let them cool down and peel them. Lay the
flour on the chopping board and start passing the potatoes
through a sieve, letting them fall on the chopping board. Knead
the sieved potatoes with two spoons of flour, hoping it is
enough. If it is not enough and your dough is not dense enough to
manipulate, it means your potatoes were not as dry as they had
to, but it just takes some more flour to get it fixed: just add
it. Some recipes call for a potato : flour ratio of about 3:1,
but it's very easy to reduce the flour if you use old potatoes.
Salt as desired and roll the dough into 1/2 inch diameter
strings, cut them into 1 inch long pieces and shape them: to give
them the shape there are many methods. One is to crush the single
gnocchi's against the chopping board using the thumb, another one
is to roll them on a grater's reverse side, another method is to
use a fork to make pressure on the gnocchi's... just think what
you'd like them to look like and choose a method to obtain it.

Cooking: bring a pot of salted water to a boil and toss the
gnocchi's in, they are cooked when they are all surfaced.

Dressing: use your imagination and Google
--
Vilco
Think Pink , Drink Rose'

kilikini wrote:

>
> "Andy" <q> wrote in message
> .. .
>> kilikini wrote:
>>
>> > Andy, where do I find them?
>> >
>> > kili
>>
>>
>> Somewhere in the frozen foods at your supermarket (if it's popular in
>> your region), around the frozen potatoes or frozen entrees?
>>
>> --
>> Andy
>
> I'll look. I like trying new foods. What do you do with them?
>
> kili


There's plenty of variety. Breakfast, lunch, dinner or even desert
fillings. Like making ravioli. It's up to you.

--
Andy

"Andy" <q> wrote in message
.. .
> kilikini wrote:
>
> >
> > "Andy" <q> wrote in message
> > .. .
> >> kilikini wrote:
> >>
> >> > Andy, where do I find them?
> >> >
> >> > kili
> >>
> >>
> >> Somewhere in the frozen foods at your supermarket (if it's popular in
> >> your region), around the frozen potatoes or frozen entrees?
> >>
> >> --
> >> Andy
> >
> > I'll look. I like trying new foods. What do you do with them?
> >
> > kili
>
>
> There's plenty of variety. Breakfast, lunch, dinner or even desert
> fillings. Like making ravioli. It's up to you.
>
> --
> Andy

Ah! okay. Thanks!

kili

"Vilco" > wrote in message
...
> Mi e' parso che kilikini abbia scritto:
>
> >> I have had gnocchi in Italian restaurants before
> >> and really loved it. Once I had it with pesto, and
> >> once with tomato sauce and cheese.
>
> The latter reminds me "gnocchi alla sorrentina": was that cheese
> mozzarella?
>
> >> Both were really yummy, though I suspect if you
> >> don't make the gnocchi right, it could be tough and/or
> >> gummy and/or heavy (which makes me suspicious of the
> >> packaged stuff).
>
> Exactly: many industrial gnocchi are gummy and too heavy, and
> that's the reason why in my family we make them at home. If you
> buy industrial ones and have that problem, the only way to reduce
> gummyness and heavyness is to cook them longer than what the
> recipe calls for.
> But anyway: why not make them yourself? They are easy enough.
>
> > Thanks, Chris.
>
> OK, it's time to go with the recipe:
>
> 1Kg potatoes
> all-purpose white flour
> salt
>
> Use the oldest potatoes you can find, the older and drier they
> are the best it is, since you will need less flour. Boil the
> potatoes in much water, let them cool down and peel them. Lay the
> flour on the chopping board and start passing the potatoes
> through a sieve, letting them fall on the chopping board. Knead
> the sieved potatoes with two spoons of flour, hoping it is
> enough. If it is not enough and your dough is not dense enough to
> manipulate, it means your potatoes were not as dry as they had
> to, but it just takes some more flour to get it fixed: just add
> it. Some recipes call for a potato : flour ratio of about 3:1,
> but it's very easy to reduce the flour if you use old potatoes.
> Salt as desired and roll the dough into 1/2 inch diameter
> strings, cut them into 1 inch long pieces and shape them: to give
> them the shape there are many methods. One is to crush the single
> gnocchi's against the chopping board using the thumb, another one
> is to roll them on a grater's reverse side, another method is to
> use a fork to make pressure on the gnocchi's... just think what
> you'd like them to look like and choose a method to obtain it.
>
> Cooking: bring a pot of salted water to a boil and toss the
> gnocchi's in, they are cooked when they are all surfaced.
>
> Dressing: use your imagination and Google
> --
> Vilco
> Think Pink , Drink Rose'
>
>

That's it? That sounds so easy! I'll have to give this a try. Thanks,
Vilco!

kili

"jmcquown" > wrote in message
...
> During last evening chat, A.C., boli and I were discussing things to do with
> leftover baked potatoes. Kilikini joined in and added to the discussion.
>
> The consensus is leftover baked taters are good for a lot of things. Quick
> home fries (hash browns), cubed and fried with onion in bacon grease to go
> with breakfast. Smashed (with egg) to make quick potato pancakes. Cut into
> thick rounds and pan fried until crispy (O'Brian? - bacon grease or butter
> recommended... you can tell we all intend to die young!). Baked potato
> soup! (Thanks, kili! Can't believe I didn't think of it myself even though
> I love it!)
>
> Perhaps they would make a good quick escalloped potato dish if you had
> several leftover baked potatoes and just made a nice white sauce to pour
> over... or au gratin if you add cheese.
>
> Jill <--needs to buy potatoes and bake a few

I always bake extra -

Other than the above uses - I just use them as a snack "cold" with a little
salt.

Dimitri

Mi e' parso che kilikini abbia scritto:

> That's it? That sounds so easy!

It IS easy

> I'll have to give this
> a try. Thanks, Vilco!

You're welcome
--
Vilco
Think Pink , Drink Rose'

Mi e' parso che kilikini abbia scritto:

>> They reach perfection with gorgonzola or ragout, but you
>> can dress them in so many ways.

> How do you dress them? They're completely foreign to me.

Almost anything: basil based pesto (Ligurian style), usual ragout
made from ground beef and pork, gorgonzola cream (melt gorgonzola
in little milk over very low fire), mixed cheeses (just as
gorgonzola cream but with one or more other cheeses), "a la
Sorrentina" (finely diced mozzarella and tomato sauce straigth on
the cooked gnocchi's with a basil leaf)... Also seasoned cheeses
go well: just grate them in a skillet with milk or whipping cream
and keep over very low fire until it melts and blends. One
Piedmont classic is "gnocchi al Castelmagno", made this way with
Castelmagno cheese (some cooks use milk while others use butter,
others use cream and others a use combination of those).
These were the classics for gnocchi's, but the range is almost
endless: many people dress them with the same sauces they use for
pasta.

BTW - gnocchi's can come in any format, depending on the fantasy
of the chef, but usually they come in two standards: gnocchi and
gnocchetti. Gnocchi are 1" long and 1/2" in diameter, gnocchetti
are about half of that.
--
Vilco
Think Pink , Drink Rose'

In article >,
"kilikini" > wrote:


> Or how about gnocchi? (sp?) I've never made or had that, either.

Gnocchi is simple to make a lovely to eat. I make a ricotta gnocchi
with a spicy roasted red pepper sauce with basil for a vegetarian dinner
for the family sometimes. I don't know if it is actually an Italian
recipe, but we like it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"kilikini" > ha scritto nel messaggio
.. .
>
> "Vilco" > wrote in message
> ...
>> Mi e' parso che kilikini abbia scritto:
>>
>> > Or how about gnocchi? (sp?)
>>
>> Perfect spelling
>>
>> > I've never made or had that, either.
>>
>> They are easy to prepare, and not so much time-consuming.
>> They reach perfection with gorgonzola or ragout, but you can
>> dress them in so many ways.
>> --
>
> How do you dress them? They're completely foreign to me.
>
> kili

Cream and cheese; a simple tomato sauce with fresh basil; ragù;
Vilco told you
Pan
>
>

1. I peel and then throw leftover potatoes through a ricer and add them to
pizza or bread dough.

2. Microwave diced potato leftovers with chicken broth, carrots, onion,
celery, add spices and mix for a quick soup.

3. German fried potatoes.

Stavo dormendo su un bancale di lambro quando il post di jmcquown mi
desto'

> best ones I've ever had were stuffed with fresh Parmesan cheese

Sigh...
--
Vilco
Think pink, drink rose'

jmcquown wrote:

> During last evening chat, A.C., boli and I were discussing things to
> do with
> leftover baked potatoes. Kilikini joined in and added to the
> discussion.
>
> The consensus is leftover baked taters are good for a lot of things.
> Quick
> home fries (hash browns), cubed and fried with onion in bacon grease
> to go
> with breakfast. Smashed (with egg) to make quick potato pancakes.

I like to make a few extra, a little under done and then then the next
day for breakfast i dice them and sauté in butter with garlic and a bit
of green onion, s & p, then pour beaten eggs over for a potato and egg
omelette. IMO the potatoes taste so much better incorporated into the
eggs than they do on the side.

But simple 'cottage fires' baked in the oven with various spices (no i
do not use Lipton's onion soup mix on them) is very good also and when
im feeling particularly indulgent i just fry the sliced baked potatoes
up in butter till they have a nice golden colour and are a bit crispy.

For years i struggled with hash browns, raw shredded potatoes cooked in
hot oil and invariably got a soggy grey mess, then i was watching ATK
and they revealed the secret, squeezing as much water out of the
shredded potatoes as possible then they fry up to a nice golden crispy
brown out side and soft and white on the inside.
---
JL

> Cut into
> thick rounds and pan fried until crispy (O'Brian? - bacon grease or
> butter
> recommended... you can tell we all intend to die young!). Baked
> potato
> soup! (Thanks, kili! Can't believe I didn't think of it myself even
> though
> I love it!)
>
> Perhaps they would make a good quick escalloped potato dish if you had
>
> several leftover baked potatoes and just made a nice white sauce to
> pour
> over... or au gratin if you add cheese.
>
> Jill <--needs to buy potatoes and bake a few

Jill wrote:

> During last evening chat, A.C., boli and I were discussing things to do
> with leftover baked potatoes. Kilikini joined in and added to the
> discussion.
>
> The consensus is leftover baked taters are good for a lot of things.
> Quick home fries (hash browns), cubed and fried with onion in bacon grease
> to go with breakfast. Smashed (with egg) to make quick potato pancakes.
> Cut into thick rounds and pan fried until crispy (O'Brian? - bacon grease
> or butter recommended... you can tell we all intend to die young!). Baked
> potato soup! (Thanks, kili! Can't believe I didn't think of it myself
> even though I love it!)
>
> Perhaps they would make a good quick escalloped potato dish if you had
> several leftover baked potatoes and just made a nice white sauce to pour
> over... or au gratin if you add cheese.

What about twice-baked potatoes or potato skins? (When I got into the chat,
I'm pretty sure somebody told me the discussion was about leftover MASHED
potatoes.)

Bob

On Fri, 18 Nov 2005, jmcquown wrote:

> During last evening chat, A.C., boli and I were discussing things to do with
> leftover baked potatoes. Kilikini joined in and added to the discussion.
>
> The consensus is leftover baked taters are good for a lot of things. Quick
> home fries (hash browns), cubed and fried with onion in bacon grease to go
> with breakfast. Smashed (with egg) to make quick potato pancakes. Cut into
> thick rounds and pan fried until crispy (O'Brian? - bacon grease or butter
> recommended... you can tell we all intend to die young!). Baked potato
> soup! (Thanks, kili! Can't believe I didn't think of it myself even though
> I love it!)
>
> Perhaps they would make a good quick escalloped potato dish if you had
> several leftover baked potatoes and just made a nice white sauce to pour
> over... or au gratin if you add cheese.
>
> Jill <--needs to buy potatoes and bake a few
>
>
>

What a great list! Thank you.

I've also made a quick, makeshift potato salad and "jojo" potato wedges.

When I find myself in a hurry, I make "homemade" veggie soup. I use a can
of tomato soup, whatever suitable leftover veggies from the frige or
whatever frozen veggies I have, bake a potato in the microwave - leave it
in jacket, and saute some onions, toss it all in a pot and simmer a few
minutes. This is great for the end of the week english peas, corn,
carrots, and lima beans I seem to always have in quantaties that weren't
worth saving in the first place.

Elaine, too

Joseph Littleshoes wrote on 18 Nov 2005 in rec.food.cooking

> For years i struggled with hash browns, raw shredded potatoes cooked in
> hot oil and invariably got a soggy grey mess, then i was watching ATK
> and they revealed the secret, squeezing as much water out of the
> shredded potatoes as possible then they fry up to a nice golden crispy
> brown out side and soft and white on the inside.
>

Soaking the shredded taters in cold salted water for anywhere from 1 hr to
overnight then squeezing out the water works a treat.

The soaking out of the potato starch is one of the secrets of making good
french fries.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat, 19 Nov 2005 15:35:23 -0000, Mr Libido Incognito
> wrote:

>Soaking the shredded taters in cold salted water for anywhere from 1 hr to
>overnight then squeezing out the water works a treat.
>
>The soaking out of the potato starch is one of the secrets of making good
>french fries.


Eureka!

Wow, now I will try to make some hash browns at home!
Thanks for the excellent tip...

Bill

Bill wrote:

> On Sat, 19 Nov 2005 15:35:23 -0000, Mr Libido Incognito
> > wrote:
>
> >Soaking the shredded taters in cold salted water for anywhere from 1
> hr to
> >overnight then squeezing out the water works a treat.
> >
> >The soaking out of the potato starch is one of the secrets of making
> good
> >french fries.
>
> Eureka!
>
> Wow, now I will try to make some hash browns at home!
> Thanks for the excellent tip...
>
> Bill

As much as i enjoy and appreciate M. Incognitos contributions to this
group, his suggestion of soaking the potatoes seems 'counter -
intuitive' to me. Do try giving your fresh, raw, grated potatoes a
serious squeeze.

I fully intend to try Incognitos suggestion, but.....
---
JL

Joseph Littleshoes wrote on 20 Nov 2005 in rec.food.cooking

> Bill wrote:
>
> > On Sat, 19 Nov 2005 15:35:23 -0000, Mr Libido Incognito
> > > wrote:
> >
> > >Soaking the shredded taters in cold salted water for anywhere from 1
> > hr to
> > >overnight then squeezing out the water works a treat.
> > >
> > >The soaking out of the potato starch is one of the secrets of making
> > good
> > >french fries.
> >
> > Eureka!
> >
> > Wow, now I will try to make some hash browns at home!
> > Thanks for the excellent tip...
> >
> > Bill
>
> As much as i enjoy and appreciate M. Incognitos contributions to this
> group, his suggestion of soaking the potatoes seems 'counter -
> intuitive' to me. Do try giving your fresh, raw, grated potatoes a
> serious squeeze.
>
> I fully intend to try Incognitos suggestion, but.....
> ---
> JL
>
>
>

Thanks for your beleif in me...The Idea originated AFAIK from J. Pepin...He
was doing a show on potatoes years back and it is his methodlogy...I find
it works very well.


When my kids were young; they and their friends preferred my french fries
to Mickey D's and Micckey D's were complamented on FF in those days...so it
can't be counter anything.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

jmcquown > wrote:

> things to do with leftover baked potatoes.

Mash 'em and make stuffed potato rissoles. Here's a recipe I posted
some years ago.

What I do is better made with freshly-prepared mashed potatoes, but will
work with left-over ones, too.

Finely mince or grind some boiled, fried, or roasted meat or chicken and
mix it with some finely minced fried onions, salt and pepper. Form
patties, or rather flat rissoles, out of mashed potatoes, make a well in
the centre of each one and fill it with the meat. Close the well,
optionally paint the rissoles with an egg yolk, roll in some flour and
fry them in (clarified) butter or oil on both sides until golden brown.
Serve with mushroom sauce.
You can also use fried mushrooms and onions, mince them finely and use
them as a filling, and serve the rissoles either with mushroom sauce or
with sour cream. Of course, you can omit the filling altogether, but
the result is not nearly as interesting or tasty.

Victor