||[Dec. 2nd, 2007|04:29 pm]
Vegan Inventive Chef Cook Off!
Remember when Dan Quayle spelled potato wrong?|
Actually the archaic spelling of potato is potatoe.
*sigh* The early 90's. But it doesn't matter if you know how to spell them, it's can you make 'em tasty?
This week's challenge is potatoes!
Potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself. Potato is the world's most widely grown tuber crop, and the fourth largest food crop in terms of fresh produce — after rice, wheat, and maize ('corn').
Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there. Some of the more famous dishes include Papa a la huancaina, Papa rellena, Ocopa, Carapulcra, Causa and Cau Cau among many others.
Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis. They are also often sautéed to accompany a meal.
Colcannon is a traditional Irish dish involving mashed potato combined with shredded cabbage and onion. Boxty pancakes are eaten all over Ireland, although associated especially with the north, and in Irish diaspora communities: they are traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made with cooked and mashed potatoes.
In Northern Europe, especially Denmark, Sweden and Finland, newly harvested, early ripening varieties are considered a special delicacy. Boiled whole and served with dill, these "new potatoes" are traditionally consumed together with Baltic herring. In the UK, new potatoes are typically cooked with mint and served with a little melted butter - Jersey Royal potatoes are the most prized new potatoes, and have their own Protected Designation of Origin.
In Western Europe, especially in Belgium, sliced potatos are fried to get frieten, the original French fried potatoes.
Potatoes are very popular in continental Europe as well. In Italy, they serve to make a type of pasta called gnocchi. Similarly, cooked and mashed potatoes or potato flour can be used in the knödel or dumpling eaten with or added to meat dishes all over central and Eastern Europe, but especially in Bavaria and Luxembourg. Potatoes form one of the main ingredients in many soups such as the pseudo-French vichyssoise and Albanian potato and cabbage soup. In western Norway, komle is popular.
A traditional Canary Islands dish is Canarian wrinkly potatoes or Papas arrugadas. Tortilla de patatas (potato omelete) and Patatas bravas (a dish of fried potatoes in a spicy tomato sauce) are a near-universal constituent of Spanish tapas.
In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments. One popular favorite involves a baked potato with cheddar cheese (or sour cream and chives) on top, and in New England "smashed potatoes" (a chunkier variation on mashed potatoes, retaining the peel) have great popularity. Potato flakes are popular as an instant variety of mashed potatoes, which reconstitute into mashed potatoes by adding water, plus butter & salt for taste. A regional dish of Central New York, salt potatoes are bite-sized new potatoes boiled in water saturated with salt then served with melted butter.
A traditional Acadian dish from New Brunswick is known as poutine râpée. The Acadian poutine is a ball of grated and mashed potato, salted, sometimes filled with pork in the center, and boiled. The result is a moist ball about the size of a baseball. It is commonly eaten with salt and pepper or brown sugar. It is believed to have originated from the German Klöße, prepared by early German settlers who lived among the Acadians.
Poutine, by contrast, is a hearty serving of french fries, fresh cheese curds and hot gravy. Tracing its origins to Quebec in the 1950s, it has become popular across Canada and can usually be found where Canadians gather abroad.
Alright folks. Entry deadline is Sunday December 16 24:00 EST
The entry to post your entries is coming up.