Back to basic with Us potato , Part one ..

BACK TO BASICS:

So here i am with those US producer at one of the show cooking first before the recipe a bit of Info,.. For every one ...

POTATO COOKING

Practical cooking class on “How to prepare various potato dishes”

Western People love potatoes; mashed, roasted, or baked. And rightly so, as the potato is a nutritional powerhouse, loaded with fiber and essential vitamins and minerals. 

Consumers are often surprised to hear that a medium-sized, 5.3 ounce potato is:

A great source of vitamin C

An excellent source of potassium when eaten with the skin

Only 100 calories

Less than 10 percent of the daily value of carbohydrates

A good source of fiber when eaten with the skin

HANDLING AND STORAGE OF POTATOES

Potatoes are pickier than most other vegetables about how they are stored. If you're not careful, they can sprout, sweeten or shrivel.

Avoid rinsing potatoes before storing

Place potatoes in a brown paper, burlap or plastic bag with holes in it.

Store in a cool, dark, dry place. The potatoes are sensitive to light, temperature as well as humidity. A root cellar is the best storage option.

Make sure the temperature in the area is about 45 to 50 degrees F and well ventilated. Don’t store potatoes in the refrigerator, or they will become too sweet.

Avoid storing potatoes with onions because; when close together, they produce gases that spoil both.

Store potatoes no longer than 2 months if mature. If they are new no longer than 1 week.

Check on them occasionally and remove those that become soft or shriveled, as well as those that have sprouted.

Tips & Warnings

Potatoes sprout as a result of exposure to light or warm temperatures.

Avoid freezing uncooked potatoes.

Sweet potatoes, although they appear similar to other potatoes, are actually much more delicate. Store sweet potatoes for a maximum of 1 week.

Year after year, potatoes remain the #1 side dish in the Western foodservice. You've experienced their profit power. You know that baked, mashed, roasted or fried, they have the remarkable ability to sell whatever you serve them with, enhancing presentations and adding value and appetite appeal. So now, let's talk about today's potatoes-and how, now more than ever, they can put you at the forefront of menu trends.

As the demand for lighter, healthier menu options and bold global flavors continues to grow, more and more chefs are turning to America's favorite vegetable as the perfect canvas for menu innovation.

Why? Because potatoes are a familiar, comforting foundation that can stand up to today's big flavors and eye-catching presentations. They're available in all kinds of exciting new varieties. And they have a remarkable nutrition story to tell.

Your customers love potatoes, and they demand health, variety and novelty. Now, they can have it all. These fresh ideas for potatoes from some of today's top menu innovators show you how.

When it comes to potatoes and health, it's all about perception and reality. The reality is that they fit easily into current dietary guidelines for healthy eating. And the U.S Potato Board is working overtime to make sure your customers get that message.

Our "spokes-spud," Healthy MR. POTATO HEAD®, has given millions of Americans the skinny on potatoes and nutrition-through everything form school programs to national media tours with cooking and diet experts, retail displays, consumer recipe brochures, and much more.

And on the foodservice side, we offer recipes, promotional partnership opportunities and high impact point -of -sale materials to help you promote healthy potato menu options

Potato varieties

America's potato growers are constantly working to bring new specialty potato varieties to market. And that's good news for you and your menu. From brown and gold to red, white and blue, today's potatoes come in more colors, shapes, sizes and flavor profiles than ever. Easy to store and handle, they're one of the most versatile, popular, and high-margin staples you can menu



Purple potato

Russets

This is the most widely used potato variety in the United States. A large majority is grown in the Northwest. These are available year-round. These potatoes are high in starch and are characterized by netted brown skin and white flesh.

Russets are light and fluffy when cooked, making them ideal for baking and mashing. They are also wonderful for frying and roasting.

White

Grown and used most often in the Eastern United States, these potatoes are available year-round. Round and long whites are medium in starch level and have smooth, light tan skin with white flesh. They are creamy in texture and hold their shape well after cooking.

Regarded as an all-purpose potato, the ultra-versatile round white can be used in most potato preparations.

Yellow

Yellow flesh potatoes are very popular in Europe and increasingly popular in the United States, although they are still not grown in large quantities. They are available in late summer and early fall.

They have a dense, creamy texture, and their golden color allows you to use less or no butter for lighter presentations

Red

Red potatoes are available mostly in late summer and early fall. They are characterized by their rosy red skin and white flesh. They have a firm, smooth and moist texture, making them well suited for salads, roasting, boiling and steaming.

Round reds are often referred to as "new potatoes"; however, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity.

Blue & Purple

Blue and purple potatoes originated in South America and are a specialty variety not widely cultivated in the United States. They are most available in the fall. They have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white.

Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation.

Fingerlings

Firm, waxy and flavorful, these small, slender potatoes are finger-sized (2-4 inches in length) and come in different shapes. Varieties are grown in every color - red, gold, yellow and purple - with flavors that run the gamut of their larger cousins.

Mix and match fingerlings with other baby vegetables or use to compose small plates, unique sides and salads.

Simple recipe , risotto funghi , ossobuco Milanese , orechiette and cicken cacciatore ,vongole and lamb roast ...

I think thais  was for a cooking class,:any way here if some one need it .

My Sister house

RECIPE FOR COOKING CLASS NORTH ITALY

Risotto con funghi

For 6 to 8 person

For risotto stock

1 whole chicken [old]

200 gm carrot

200 gm celery

200Gr pelled onion

2 pcs of bay leave

Salt to taste

Procedure for the stock:

• In a large casserole put water and all the peeled and rinse vegetable plus bay leave them bring to boil o boil, leave a quarter of that for stuffed chicken.
• Wash and rinse the chicken them stuffed with some vegetable, tight with butcher string and put inside the pot when water is cold, this will help the stock to get extra flaw or
• Let boil for two hour, adjust with salt your stock them when cook, take out the chicken, them strain all stock with the apposite strainer.

 

Mushrooms Sautee’

Ingredient:

300gm Button mushrooms

100 gm shitake mushrooms

20 gm chop onion

20 gm chop garlic

20 gm chop fresh rosemary

1ml of extra virgin olive oil

Some chop parsley

1 cup of chicken stock

1 glass white wine

A pinch of salt and pepper.

Preparation for the mushrooms:

• In saucepan pan-fried onion garlic, add Chopped mushrooms, parsley, and rosemary, put white wine and chicken stock, correct the taste with salt and pepper and cook for 5 minutes.
• When dry take out from the fire and keep on the side.

For making the risotto

500 gm risotto rice

1.5 Lt of chicken stock

1 glass of wine

 Sauté mushrooms

50 gm of Chop parsley

100 gm Parmesan cheese

50 gm butter

Preparation for the risotto:

• In a large casserole deep fried onion and oil, when yellow add risotto stir and put a glass of wine.
• When wine evaporated add the stock, a bite by a bite, and the mushrooms; all have to be cook and continually mix with a wood spoon for about 18 minutes.
• Take out from the fire add the salt and pepper as per your taste, chop parsley, butter and cheese, stir fast and “mantecca “for making creamy.

Mum roast in Italy

Recipe for ossobuco with gremolata sauce 

For 6 t0 8 person

Ingredient for the ossobuco

6 pcs of ossobuco or veal shank cut

100 ml olive oil

100 gm flour

200gm carrot

200 gm celery

200 g onion

50 gm garlic

600 gm palled tomato

2 dl red wine dry

1lt beef stock or 1 Lt of chicken stock 

Salt and pepper to seasoning

1 bouquet garnie [see recipe]

Gremolata compote [see recipe]

Preparation for Bouquet garnie;

Take 100 gm of rosemary, 50 gm of sage, 100 gm thyme, 10 gm bay leave and tight all together with butcher string.

Preparation for gremolata;

Take 50 gm rosemary leave, 30 gm parsley. 10 gm cappers, 30 gm anchovies, chopped very thin [optional can be fresh garlic] and keep at side.

Take a lemon, peel the skin and make it into thin strips.

Preparation for ossobuco:

• Take all peeled vegetable and cut in thin strips, [julienne] and put with the oil in an oven pan to make it golden brown.
• In an iron pan put some oil, coated the ossobuco with the flour, and make the ossobuco pan fried both of the side, take out and drain the oil.
• Add the ossobuco to the vegetable, put the wine and flambé all, add the bouquet garnie, peeled tomato and some water or chicken stock, salt and pepper for seasoning.
• Cover with aluminum foil and put to the oven for 2 hour to cook slow 180 degree. 
• After cooking take out and served with buttered pasta or saffron risotto all drizzle with the gremolata compote and the lemon skin

RECIPE FOR COOKING CLASS SOUTH OF ITALY  

26^th of June

Orechiette pasta with chicken stewed  

For 6 to 8 person

Pasta Skin for Orechiette  

Ingredients:

900 gm suji flour 

100 gm 00 flour

2 full egg

Pinch of salt

Drop of extra virgin olive oil [1 dl]

 Warm water 

Procedure for making pasta:

• Swift the flour and suji flour, put in a mini mixer for bread dough, add salt, eggs and water, olive oil and start the machine with low speed.
• Leave the machine work for about 10 minutes with same speed.
• Take out the dough, put in a dry tower and let it rest in fridge for 4 hour.  This will help the pasta dough to break the ‘tension’ and make it easy to roll. 
• Take dough and start too make long strips and with you finger create the ‘orechiette’,
• Or hear pasta remember always to work in a dry marble table or stainless Steel table.
• Make them dry and keep in a dry place
• Boil in salt water and stir with desired sauce.

 

 Chicken stew

Ingredients;

1 whole chicken cut in 12 parts

  1 kg peeled tomato

50 gm rosemary

10 gm bay leave

100 gm shallot

100 gm carrot

120 gm celery

50 gm cappers

100gm black olive

10 gm of oregano dry 

  1 dl extra virgin olive oil

  Salt and pepper to taste

 100 gm flour

 Water

Procedure for the stewed:

• In a pan with hot oil pan-fried the coat chicken with flour, seasoning after the cooking and dry the oil.
• In a casserole put all vegetable cut in cube with the herbs, add the chicken [optional   white wine] add peeled tomato, olive, cappers and oregano leave to cook for 1 hour covert .

For the execution of the plate

Take pasta boil and dry, put in a large terrine of terracotta then put on top the stewed chicken and grated some good pecorino or parmesan cheese

Vongole Sauce

Ingredients:

400 gm fresh clam

50 gm chop garlic

50 gm chop parsley

100ml extra virgin olive oil

I dl white wine sauce

50 m anchovies

20 gm chop basil

2 dl of dry white wine

200 gm boil broccoli

Preparation for the sauce

• In a pan heat the oil add garlic, chilly flakes, anchovy’s fillet, pan-fried until gold add the clam, parsley and wine and the broccoli.
• When clams are open add seasoning and all the herbs, stir in the already boil pasta and served with fresh chop parsley.

Roasted lamb rank with herbs crust served with goat cheese, tepanade, and dried tomato 

For 4 person 

Ingredient;

100 gm tepanade [see recipe]

100 gm goat cheese

4 number of lamb rack

50 gm rosemary

50 gm thyme

50 gm marjoram

100 gm breadcrumbs

2 eggs

50 gm French mustard

Salt pepper to taste

Extra virgin olive oil

I no of Lemon

100 gm semi dried tomato [see recipe]

Preparation for the tepanade:

• 150 gm pitted black olive, 50 gm cappers, 100 gm anchovies, 50 gm parsley 30 gm garlic, 20 gm basil leave 2 dl of extra virgin olive oil, salt and pepper to taste.
• Put in a blender the following ingredient and make a paste keep in the fridge.

Preparation for the semi dried tomato:

• 4 number of roma tomato, extra virgin olive oil, garlic slice, oregano, seasoning, sugar, and thyme.
• Take tomato, wash and cut in wedges take out all seed, in a place mad foil seasoning with sugar salt, pepper, thyme, oregano, garlic, sprinkle with extra virgin olive oil 

•  Bake for 1 hour at 120 degree.

Preparation for the lamb:

• Chop rosemary, thyme and marjoram, mix all with the bread crumbs add some seasoning
• Pan fried lamb rank for both of the side, take it out applied on out side mustard and on top the herbs crust.
• Put in the oven for about 10 minutes
• When ready put in a plate and served with the tepanade sauce and the goat cheese slice on the side, lemon can be squeeze if you like

Zogo Dell Oca part two ..

SO, here I am back with part two of  Zogo Del " oca : here the first part
http://www.blogger.com/blogger.g?blogID=2561239428575241953#editor/target=post;postID=7862677753385124151

and here time to show u a bite more around ...
 

Copy of Fellini ???

Duck confit and rillette

Those two realy capture people ..attention

People in old costume ......... but it since to fashionable now ....

Guido is hungry and wana drink ,,, andiamo fratello

Vino.. Vino

Goose panino

this up,   is hot vin brulee', a mixture of spices , apple and Orange cook with sugar in the  wine ,,,,, perfect for Autumn and winter drinking ..

Police arround with the crowd...

Finaly some good foods and wine ... we want more....

The owners of osteria dell "Oca  what a nice woman's...

time since to stop when u see this people pass u near ,,, i always wish to have suck a ciclette , and the head

Some one told me that Campocroce one of the part of Mirano taking part of the game , this year is the favourite ... will see later ..

the duck for play

here finally the small version for the kids ..each goose is wrap in different clothes from the various part of the city ,,

U need to roll ,u darts ,to have u move ... yo man

Here, u have to share the space and dance with your opponent ,,, and pass a turn.

roll the darts again ..

girl riding the cycling

super cute girl wearing my grand mama dress ..

Ok , here we go the girls told me ...... Musetto with goose .... is a king of boil sausage o salami , maid of goose and pork ,, boiled and served with roasted white polenta .... Here in Venice the polenta is only white , the yellow one is only good for chicken is what old people says ..

the chef ..... faster i want my musetto ....

Boil musetto of goose and polenta bianca .....just one more glass of  vin brulee' and all will be nice .

aiiiaiaiai the baccala ' seller ,,, last time one of the old trade was to sell salty fish ....
and nothing is compare to the baccala ..and the smell of it ...... and of course the food coming out ,,,,
Divine , like baccal manteccato , and baccala all vicentina ,,,

                No sure if my brother is more interested about the baccala or the girl,,,
                                             she kind of cute and funny

Before to go .. we need to by the San Martino cake made of a goose in the bar ,,,,,,

Goose cake,,,,,,,,, to eat today ..

old farm machine ....

time to go home .... is late and we want go another place ,,,  see u mirano soon....

always love it this carousel

well we going back early as we need to leave soon for Malaysia ,, Mirano thumbs up that was relay something ..... ciaoo belli see u soon ..

Zogo del' oca a Mirano ? the Goose game in Mirano

Guido My brother with the Goose

So this is  Hilarius,because  Mariano Venezia , is so near  to  my home town, about 20 minutes ;  and i didn"t  know that we have the Il Sogo Dell"oca in this scale and splendor ...

Well let me Say , that , the goose game , is a traditional game like Monopoly,where they normally use toys goose, but here, they play with the Human.... u need to make,from the start to end before others ...... u have plus, and minus when u trow the darts.....
this year when i was there, the all city team,is back in time during  the 1900 when  the tower of Venice dropped ,,,,,,,so i gone make to blog for u guys to enjoy more to see ....


The Goose Fair is an event of Mirano born in the 80s and continues the ancient tradition of celebrating the feast of St. Martin with a lunch of goose, according to the words "San Martino duck, chestnuts and wine ".
The Goose Company has since the purpose of promoting and enhancing the goose, with markets, games, the election of Miss Goose, one of the best specimens exposed to 20 different breeds and even, for those who refuse to eat,  U must enjoy the  party ..

Tradititon has been keep it for long time and a good show of hand craft and live stock was all spread in Mirano Centre

Music and orchestra was senarating the short days of November , as the sun, go down very early , at 16.00 pm.
The old Square of Mirano in Venice , has been change in the game of dell ' oca and tomorrow,  will be the big day where the various section of the city will battle for the winner trophy
If u can read italian or u can translate here a good web
 http://www.veneziaeventi.com/eventi/notizie/feste-fiere-mercati/2368-zoco-de-loca

here the Goose trophy

Where u buy ticket

As i Say is early 1900 so all has to be in team ,,,,,,,

Goose on sales today they was running for the beuty  price ... the winner is not here .. so some one wana buy it ???

All speciality and food are  base of goose only goose , from ham to goose liver ,to terrine, to salami to all kind of goodness

game for kids and adults ....

I like this sigh board"Il forner"mean the guys make the bread ,, remind me when I was kid

Seating out at the bar .. snack later i be back eating

Various flag of the tuonament

ciabatta super long ready to filled up ..

goose product ,, ham , ravioli , salami and so on .........

Lady in costume selling souvenir

time for first snack panino with Goose polpette AKA panino with goose burgher ...  fresh bread , fresh goose season and charbroiled  ...here u can see how they do it .....will explain later the taste now i am hungry

Il tabarro , this is a traditional venetian winter clothes ,,,,

  For the fun of kids , and every one this year there are lot of artist that perform around all wearing costume , riding, cycling , there are police . gangster , and all sort of people recreating the atmosphere of old Venezia....

This guys kind riding a goose

A hoot at the square this morning that was relay live goose running ,,,,later the kids will play the game ...

this how they gone look tomorrow , the various guys playimg in costume
will take the own  game in  the wood track there .... after trowing the dard ...

Lot of people

Carabbinieri e police are there in case Jessica will lost :)

Pretty girls in costume

all made of goose .... what a feast ....

Fridge, ice farm , PietroRubinato .. love those tipes of sigh board

Walnut

Avellino Chestnut ... a super products 

wonder if is cold or no one bother him and his games ....:)

Grilling chestnut

As i sayd the guys selling news paper has the news that today the tower of venice has collapse down and the date is 12 october 1902

Here the real Zogo Dell" Oca ,,,,as u see is a kind of road that take u to the winning to the end ..... like all game there are plus point minus point and so on ...

Well well more to see around so i stop here and i prepare another one blog...... coming soon part two ...