When one forgets to take out some meat from the freezer for dinner... well, that can be a little frustrating. What are you going to do?! Luckily, with a little thinking, you can save your stomache for dinnertime. When meat is no longer an option, I turn to Good Ol' Reliable (save that blight in the 19th century that killed lots of people) - The Potato.
The potato is not a vegetable. It is a tuber. Edible (and nutritious) root. It originated in South America and there are many, many different varieties. My personal favourite is what is known as the red potato. In my opinion, it makes the best mashed potatoes, a big factor being that you don't have to peel it, thus keeping most of the potato's nutritional value (eat them potato skins, kids!). When I make mashed potatoes, I make enough to serve six to eight people (depending on the size of their stomaches). This is the easiest amount, because you may have leftovers that are really good with eggs and toast the next morning!
The Basic Mashed Potato:
1 8-quart saucepan
Enough potatoes to fill saucepan
3 cloves fresh garlic
1/2 stick butter
1/4 c cream
Rinse and cut potatoes into roughly 1 inch pieces (better on the smaller side than on the larger side, but make sure they're all around the same size so they cook evenly) and fill that bloody saucepan! Chop up the garlic in slices and throw in to the potatoes. Fill sauce pan with water, cover with lid and put on high heat on stovetop. The potatoes will eventually start to boil over. When this begins to happen, remove lid and turn to medium heat. Let cook. Periodically fork the potatoes around. After about twenty minutes, check for complete cookness! The potato should come apart easily and there should be no crunchy texture or resistance when you try the potato. If this is the case (which is should be), drain the water out of the potatoes! Put in stick of butter and cream. Let sit until the butter is melted. Then whip out trusty beater and whip the potatoes until they're smooth. They are now ready to eat.
I will post more recipes with mashed potatoes, as that was my original intention. However, excessively long blog posts are frustrating to read. Thus, I will save that for another day. Bon Appetit!
26 May 2011
17 May 2011
Note 2: Cooking With Shellfish (clams)
Shellfish is one of the best foods one can come by. Ever. Except for those who are allergic.
When cooking with shellfish (let's begin with the basic clam-in-shell, also known as quahaugs), you never want to overcook it. Fresh (and I mean it came out of the water less than 24 hours ago) seafood is better and much safer to work with - so make sure it's fresh people! Shellfish generally does not need to cook for very long, but if you are ever in doubt, cook a little longer.
1. Get your hands on however much shelled clam (quahaugs) you feel you can eat!
Question: Once you have your clams, how will you cook them? Will you use them in chowder or stuffies? Will you eat as is?
1.a) When using them for chowder of stuffies, you may want to shuck them: Shucking means you are to pry open the clam shell and take out the live clam inside. Generally, this is the preferred method of chowder clamming because, as I stated before, you do not want to overcook the shellfish! It gets rubbery and chewy! Shucking is tricky and you should only ever use a shucking knife (butter knives work too). NOTE: Do NOT use anything that is pointed (like a paring knife)! The results will be painful if you should happen to stick yourself!
Hold the clam in the palm of your hand. With the shucking knife, wedge between the shell very carefully next to the hinge of the clam. When the knife has been inserted into the clam, slide it over to cut the muscle. The clam should relax and you should be able to open it and take out the clam. Place all the clams in a bowl of ice water. When you have collected them from the shells, cut them up and use them in the chowder of your choice.
If you are uncomfortable shucking the clams, don't do it. Place all the rinsed clams (still the in shell) in a pot and cover with water. Bring to a rolling boil. Clams are cooked when all are opened. If a clam or two does not open, do not use and discard. Save the clammy water for chowder!
1.b) When using them in the shell as is: This is my personal favourite way to eat a clam. Take all your clams and rinse them to get as much sand as you can off of them. Place them in a saucepan with beer (once again, Budweiser) and add butter. Cover and cook! The clams are done when all have opened. Discard any that did not open. Melt some butter in a dish and enjoy!
A note on shells: What am I to do with all the leftover shells?
Well, because they're practically nothing but calcium - throw them in the mulch pile! Your garden will love you! You can also clean them and use them for crafts! Or make them into a powder and feed to your chickens! Or use them to decorate your nautical themed room!
When cooking with shellfish (let's begin with the basic clam-in-shell, also known as quahaugs), you never want to overcook it. Fresh (and I mean it came out of the water less than 24 hours ago) seafood is better and much safer to work with - so make sure it's fresh people! Shellfish generally does not need to cook for very long, but if you are ever in doubt, cook a little longer.
1. Get your hands on however much shelled clam (quahaugs) you feel you can eat!
Question: Once you have your clams, how will you cook them? Will you use them in chowder or stuffies? Will you eat as is?
1.a) When using them for chowder of stuffies, you may want to shuck them: Shucking means you are to pry open the clam shell and take out the live clam inside. Generally, this is the preferred method of chowder clamming because, as I stated before, you do not want to overcook the shellfish! It gets rubbery and chewy! Shucking is tricky and you should only ever use a shucking knife (butter knives work too). NOTE: Do NOT use anything that is pointed (like a paring knife)! The results will be painful if you should happen to stick yourself!
Hold the clam in the palm of your hand. With the shucking knife, wedge between the shell very carefully next to the hinge of the clam. When the knife has been inserted into the clam, slide it over to cut the muscle. The clam should relax and you should be able to open it and take out the clam. Place all the clams in a bowl of ice water. When you have collected them from the shells, cut them up and use them in the chowder of your choice.
If you are uncomfortable shucking the clams, don't do it. Place all the rinsed clams (still the in shell) in a pot and cover with water. Bring to a rolling boil. Clams are cooked when all are opened. If a clam or two does not open, do not use and discard. Save the clammy water for chowder!
1.b) When using them in the shell as is: This is my personal favourite way to eat a clam. Take all your clams and rinse them to get as much sand as you can off of them. Place them in a saucepan with beer (once again, Budweiser) and add butter. Cover and cook! The clams are done when all have opened. Discard any that did not open. Melt some butter in a dish and enjoy!
A note on shells: What am I to do with all the leftover shells?
Well, because they're practically nothing but calcium - throw them in the mulch pile! Your garden will love you! You can also clean them and use them for crafts! Or make them into a powder and feed to your chickens! Or use them to decorate your nautical themed room!
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