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Old 03-05-2006, 05:39 PM   #21
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Quote:
Originally Posted by kitchenelf
Potato pancakes!!!! YUM!

Constance - bleu cheese sounds great! Have you ever made a coleslaw with the addtion of bleu cheese? It's really good!

I'm hungry after reading all these posts!!
No, Kitchenelf! That sounds very good! Would you care to tell me how you fix it? Do you use a mayo-based dressing, or a vinaigrette?
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Old 03-05-2006, 06:03 PM   #22
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Hi MUD!!!! I have used some cream and some milk - and made it with no 'maters. Let me know how you like it?

Constance - No real recipe. I just use a regular mayo-based recipe - equal parts mayo and Miracle Whip, a little cider vinegar and sugar (for 1/2 cup each of mayo and Miracle Whip I might use a scant TBS of each sugar and vinegar), salt, and lots of black pepper - bleu cheese and very rough chopped toasted/roasted walnuts. I use a little red cabbage in it also.
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Old 03-05-2006, 06:10 PM   #23
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elfie, just checked on my (your) gratin, and it is looking pretty juicy and wonderful. Will report results, which I believe will be positive.

Better get off here soon and start fixing the fish or I will be in trouble.
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Old 03-05-2006, 08:02 PM   #24
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Originally Posted by sydfan
Hey everyone. I love this forum. You guys are helpful big time! So here's what I did with bad bad garlic mashed potatoes.

I made potato pancakes by making them into patties, dipping them in a beat egg, coating them with flour and frying them in olive oil and butter. They were much better that way. I can't wait to try the cream and garlic recipe. That will RAWK!

Sydfan,
if you make the cream and garlic, you might want to do it this way..I use about 20 cloves of garlic and 1 cup of heavy cream. I bring it to a boil, then reduce the heat and let it simmer 3-4 hours, keeping an eye on it and giving it a stir every so often to make sure it isn't sticking. The cream will reduce and become thick like a soft mayo or custard, I then just toss it into the potaotes along with 1 stick of butter to say 4 potatoes and mash away add salt ahnd pepper and dig in

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Old 03-05-2006, 08:14 PM   #25
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Quote:
20 cloves of garlic and 1 cup of heavy cream
WHOOOHOOOO - that'll keep the vampires away! lol I'm not that brave kadesma!
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Old 03-05-2006, 09:31 PM   #26
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Quote:
Originally Posted by kitchenelf
I'm hungry after reading all these posts!!
I think I am just gonna go eat some garlic cloves! HUNGRY HUNGRY!
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Old 03-05-2006, 09:37 PM   #27
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Quote:
Originally Posted by kadesma
Sydfan,
if you make the cream and garlic, you might want to do it this way..I use about 20 cloves of garlic and 1 cup of heavy cream. I bring it to a boil, then reduce the heat and let it simmer 3-4 hours, keeping an eye on it and giving it a stir every so often to make sure it isn't sticking. The cream will reduce and become thick like a soft mayo or custard, I then just toss it into the potaotes along with 1 stick of butter to say 4 potatoes and mash away add salt ahnd pepper and dig in

kadesma
Beautiful!!!!!!


Thanks!

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Old 03-05-2006, 11:16 PM   #28
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Originally Posted by kitchenelf
WHOOOHOOOO - that'll keep the vampires away! lol I'm not that brave kadesma!
I know, I know, we even sleep without covering our necks
Really although it sounds like a lot, I'm also using about 10 potatoes, I always have a large group here on sunday and so I haul out the big stock pot for mashed potatoes..to day I did 10 potatoes each about 7 inches long and all that was left was about a 1/2 cup of mashed potatoes mom took home for tomorrow. If I were doing for 3 or 4 people I'd do 1 potato per person and 1 garlic clove per person.....I'd never use that much raw garlic or even garlic powder, it would be too hot and not taste very good. but this way in the cream that is like a custard it's so sweet and has no hot bite to it..You are a wonderful cook and I think you know what I mean it's hard to explain..just remember I'm dealing with large numbers of mouths here

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Old 03-06-2006, 04:27 PM   #29
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after-action report for kitchenelf

Your gratin dish turned out beautifully, in spite of the fact that I only had about 1/2 cup of cream and the rest was 1 percent milk. Fished the garlic cloves out of the cream/milk, smushed 'em up with my fingers, and scattered them across and into the mix. Grated up that hunk of Gruyere I had been saving for something special.

I recommend julienning the potatoes (setting on my mandolin set wrong, couldn't figure out how to undo it). The potatoes seemed to cook faster that way (perfectly done within an hour, and I didn't cover the pan).

We'll have the rest tonight with some chicken. TY for another great recipe.
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Old 03-06-2006, 04:36 PM   #30
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kadesma - I realized I forgot to add - "I can't wait to try your way". It sounds extremely interesting.

mud - julienned? really? whodathunk! Were they like French fry size or smaller? What was the "feel" like in your mouth. Did you just scatter them in the pan like I do the thin slices? I have a garlic slicer so I just pour everthing into my pan. I never thought I would actually use this slicer but I have used it quite a bit.

I need to try this along with kadesma's "mayo" style recipe.
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