"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-19-2015, 07:16 PM   #21
Cook
 
Chef Kenny's Avatar
 
Join Date: Aug 2015
Location: Central, VA
Posts: 55
Chief Longwind of the North,

Thanks!

My wife would love the pot pie...I would love the Shepherd's pie, my wife would love the fish idea and making a sandwich like that would get me to like the fish more!

Great suggestions...really from everyone. I have a feeling I will be referring back to this thread multiple times.
__________________

__________________
My words are never intended to question another member's knowledge or background.
I'm here to "discuss" not "argue"
Chef Kenny is offline   Reply With Quote
Old 08-19-2015, 07:24 PM   #22
Cook
 
Chef Kenny's Avatar
 
Join Date: Aug 2015
Location: Central, VA
Posts: 55
Quote:
Originally Posted by CraigC View Post
You can make Papa Rellenas or Kartoffelklosse. Both are stuffed dumplings.
Alrighty CraigC...now your dancing right in the zone I went with this, following the gnocchi suggestion!

Doing a different setup with the same mixture tonight. I'll take some pics of that variation and include in my results post when I can finally put the package all together.

Daggum job, business, home, property and gardens get in the way of good food conversations!
__________________

__________________
My words are never intended to question another member's knowledge or background.
I'm here to "discuss" not "argue"
Chef Kenny is offline   Reply With Quote
Old 08-22-2015, 01:05 PM   #23
Cook
 
Chef Kenny's Avatar
 
Join Date: Aug 2015
Location: Central, VA
Posts: 55
Potato guts...the final story...

The challenge I asked the community to provide suggestions on was, “what to do with the inner baked potato (potato guts) after removing to make baked potato skins. And in addition, if the leftover garlic Texas toast I also had could be incorporated it would be even better.

You all have given me great ideas beyond these two ingredients that has inspired me to even more.

So here we go with the final outcome of my challenge:

Click image for larger version

Name:	01-The challenge.jpg
Views:	81
Size:	71.5 KB
ID:	23294

So, I added even more to my challenge. I had green beans from the garden as well as fresh homegrown tomatoes you see here all skinned and ready to go that needed to be dealt with (I’m seeing green beans in my nightmares at this point in the season).

I also had some already cooked green pepper pieces from a takeout Chinese (Americanized Chinese) meal that I saved. I don’t like green peppers in my Chinese or stir fries…jalapenos yes, green peppers no, so I remove them…and in this case I knew I had this idea coming up so I saved them.

Also in pic 1 you see the cocktail of choice for this evening of cooking; The Bakewell Fizz, A maraschino cherry in the bottom (I was literally fresh out of kirsh soaked cherries), a tablespoon of Kirshwasser, 3 ounces Prosecco and topped with one ounce of amaretto. I can literally drink these as shots…ok, maybe two swallows.

The plan became “Amish Potato Dumplings” with Italian green beans and stewed tomatoes.

Click image for larger version

Name:	02-Onions and garlic.jpg
Views:	75
Size:	19.1 KB
ID:	23295

So of course I sliced an onion and a small handful of fresh garlic

Click image for larger version

Name:	03-onions and garlic in the pot.jpg
Views:	71
Size:	43.3 KB
ID:	23296

Sautéed in olive oil

Click image for larger version

Name:	04-add tomatoes and seasonigs.jpg
Views:	70
Size:	44.9 KB
ID:	23297

To the onions and garlic I added the tomatoes and seasonings like salt, pepper, red pepper flakes, dried oregano and thyme rubbed between fingers. When I needed more salt, I used a trick I lean on these days for extra umami, and that is in this case is granulated tomato bouillon (the same trick works with other bouillons using them instead of salt in various dishes).

Click image for larger version

Name:	05-add green beans.jpg
Views:	76
Size:	33.4 KB
ID:	23298

Added the green beans

Click image for larger version

Name:	06-add peppers.jpg
Views:	68
Size:	35.7 KB
ID:	23299

Added those leftover green peppers chopped up.

And this cooked for I think it was a good couple of hours until the beans were soft. They are end of season beans, so a little tough. I wasn’t timing these, they are done when they are done…plus I had plenty of fixings for Blakewell fizzes to keep me occupied!

Click image for larger version

Name:	07-potato dumplings base ingredients.jpg
Views:	65
Size:	28.9 KB
ID:	23300

On to the dumplings. I liked this recipe I found on the age old “Cooks.com” web site for Amish Potato Dumplings because I liked the sound of the bread being incorporated as crumbs IN the dumplings rather than croutons stuffed inside them or toasted crumbs sprinkled on top like Kartoffelkloesse.

I had about 7 oz of potato “guts” and the leftover Texas toast made ½ cup of crumbs which was the amount in the actual recipe I found that specified “4 potatoes”. Really? “4 potatoes”?…Not exactly and “exacting” recipe huh? The recipe also called for 1 egg, 2 tbl milk, 1 tbl flour, salt pepper and parsley. I skipped the parsley but added garlic and onion powder.

Click image for larger version

Name:	09-formed dumplings in flour.jpg
Views:	67
Size:	27.2 KB
ID:	23301

Mixed and mashed thoroughly, formed in to walnut sized balls and then…oh yea, the flour doesn’t go in the mixture, you roll the balls in the flour. I have never done this before but I assume it helped hold the balls together. Brilliant!

Click image for larger version

Name:	08-dumpling test boil.jpg
Views:	78
Size:	29.1 KB
ID:	23302

Here is a close up on my test dumpling. They are so soft and delicate…well worth the fuss.

Click image for larger version

Name:	10-boil dumplings.jpg
Views:	78
Size:	49.0 KB
ID:	23303

And in to gently boiling water and a return to boil for 10 minutes. They float sooner but the recipe specified 10 minutes so that’s what I did and they were perfect.

Click image for larger version

Name:	11-plate number 1.jpg
Views:	67
Size:	49.3 KB
ID:	23304

The final plating.

Drizzled some of the tomato sauce from the beans over top and served with some spiral sliced ham and the requisite blob of Inglehoffer’s Sweet Hot mustard.

Not bad at all.

I had leftover dumpling mixture that went back in the fridge.

Click image for larger version

Name:	12-Plate number 2.jpg
Views:	76
Size:	30.9 KB
ID:	23305

So a few days later, second run. This time with brown butter ala CraigC’s gnocchi suggestion and a tomato and goat cheese crumble salad with homemade Dijon white wine vinaigrette and fresh basil. This time I whooped out a standard can of bread crumbs and just sprinkled over the dumplings and salad, like I said I wasn’t doing to the dumplings the first time! Hey, it was a different day and I was drinking draft Weizenbock I brought back from Greenbrier Brewing Company near Lewisburg WV…good stuff, and I suppose it made me feel slightly more German than Amish!

So there you go folks, I hope the picture spread worked out, this is my first attempt at multi-pic blog style on here.

Thanks to all!
__________________
My words are never intended to question another member's knowledge or background.
I'm here to "discuss" not "argue"
Chef Kenny is offline   Reply With Quote
Old 08-24-2015, 02:59 PM   #24
Honey Badger
 
Join Date: Dec 2008
Posts: 2,284
See what happens when you ask a simple question around here?
We'll try not to get you into a cult.It's been known to happen.

Breville's Personal Pie

Great presentation.Your wife is going to be spoiled when she gets back.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 08-25-2015, 06:30 PM   #25
Cook
 
Chef Kenny's Avatar
 
Join Date: Aug 2015
Location: Central, VA
Posts: 55
Thanks Munkey...I am obnoxiously individual but I can play on a team at the drop of a hat...as long as it's not a "blood oath"!

I gave the DW a list of 14 meals that need to be made with freezer stock on hand when she got back for her to pick her choice of first meal upon return. When I was done she said you had me at "steak"!...the first meal on the menu! I Had one hand cut 1-1/4" thick boneless strip left from a whole strip I cut up myself a while back. It was great, served with a nice tossed salad with a Dijon white wine vinaigrette and goat cheese crumbles. (we skip the potatoes with this meal these days...ironically, since this thread was about using baked potatoes!

Nichole,

While I did not make twice baked stuffed potatoes in this run, I have made them on several occasions. It's good stuff. Interestingly the night I made my second version of the potato dumplings you see above...my daughter texted me pictures of her making twice baked stuffed potatoes!

She's a chip off the ole block!
__________________
My words are never intended to question another member's knowledge or background.
I'm here to "discuss" not "argue"
Chef Kenny is offline   Reply With Quote
Old 08-26-2015, 01:09 PM   #26
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
If you can remove the potato meat from the baked potato mostly whole, then dice it and set aside (about half the sized of throwing dice). Using left-over corned beef, or pastrami, cut the meat into the same sized dice as the potatoes. Heat a little clarified butter, or if you have it, chicken fat over medium heat. Add the potatoes, and diced meat to make a hash. Lightly season with salt and pepper, and cook until the potato dice browns lightly.

Serve with a perfectly poached egg on top, or as a side to the rest of your meal.

Home made corned-beef, or pastrami hash is so delicious.

For your gnocchi, you could add finely diced meat, coupled with minced chives to the potato balls. When done, sprinkle a little cheese over the top.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-26-2015, 01:54 PM   #27
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,791
I use the recipe my Oma made for T-day dressing to stuff my kartoffelklosse. Not sure if it was first used as dumpling stuffing or dressing. When I make the dumplings for sauerbraten, I make extra to have for breakfast. They get cooked and put in the fridge. Next morning, I slice them about 1/2" thick and fry the slices in butter until golden brown on each side. A couple of over-easy eggs on top and . BTW, my dumplings are about the size of a baseball.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 08-29-2015, 11:21 AM   #28
Cook
 
Chef Kenny's Avatar
 
Join Date: Aug 2015
Location: Central, VA
Posts: 55
Chief,

My mouth is watering at the thought of pastrami hash. Good new is I smoke my own pastrami so I just happen to have it on hand

Craig,

What nationality is the word Oma from?

I'm going to have to go out of my way to make kartoffelklosse now. I like the stuffing idea instead of just crutons.

And the size of a baseball? Sliced for breakfast sounds really good.

I have gotten some really good ideas in this thread and the Amish potato dumplings I ended up making are a real keeper too. Very delicate.

Thanks all!
__________________
My words are never intended to question another member's knowledge or background.
I'm here to "discuss" not "argue"
Chef Kenny is offline   Reply With Quote
Old 08-31-2015, 11:19 AM   #29
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,791
Quote:
Originally Posted by Chef Kenny View Post
Chief,

My mouth is watering at the thought of pastrami hash. Good new is I smoke my own pastrami so I just happen to have it on hand

Craig,

What nationality is the word Oma from?

I'm going to have to go out of my way to make kartoffelklosse now. I like the stuffing idea instead of just crutons.

And the size of a baseball? Sliced for breakfast sounds really good.

I have gotten some really good ideas in this thread and the Amish potato dumplings I ended up making are a real keeper too. Very delicate.

Thanks all!
German for grandmother.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Reply

Tags
potato

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.