"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-27-2006, 11:39 AM   #1
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
ISO Recipe for Potato Pancakes or Anything with Leftover Potatoes

Hi friends - I made some wonderful potato skins last night - with help from TexasBlueHeron and AuntDot - thanks guys.

Anyways, now I have alot of leftover potatoes. My folks are coming over for a couple days. Dad loves potato pancakes. Anyone have an EASY recipe for this? I will take any recipe using leftover potatoes. Thanks!!!

__________________

__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 03-27-2006, 12:03 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Hey Michelemarie, try this thread. Although I have to say that potato pancakes are the easiest thing going.

Did you mash the insides you scooped out? If so, just add some flour, salt and an egg and smush it around until it looks like dough. Then make patties with your hands and fry them in some hot oil or butter or something. I do a few at a time and keep them hot in the oven so that I serve a big pile all at once.

You could also make gnocchi with the insides. Strangely, I made potato skins the other day too and am going to make gnocchi with the insides tonight.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-27-2006, 12:09 PM   #3
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Hi Michele!! Cara posted this recipe just the other day, they are like mini potato pancakes and looks mighty good!! Have a look!!
__________________
urmaniac13 is offline   Reply With Quote
Old 03-27-2006, 12:16 PM   #4
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Thank you both so much. Alix, how do you make gnocci?
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 03-27-2006, 12:21 PM   #5
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
There is a recipe on here somewhere, but I do basically the same as with potato pancakes. I add enough flour and egg to make it a dough, and then I roll pieces into long tube and cut them into little chicklet sized pieces. Then I boil them until they float, toss them with some butter and serve with a nice tomato sauce.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-27-2006, 01:34 PM   #6
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I make mine like Alix, though I dont add flour (maybe I should so they are firmer), but I also add chopped scallions for extra flavor.
__________________
amber is offline   Reply With Quote
Old 03-27-2006, 03:01 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
You can also made stafed potato, gm, don't know what to call them, it is Ukraininan dish. Anyway make pancake like Alix recomend then add ground, cooked meat in the midle and close kind of like pierogy. Fry on both sides.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-27-2006, 07:26 PM   #8
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Michele, this is an exerpt from a post I made some time ago. I explained how I make gnocchi rather in detail... I hope this will help...

Only basic ingredients are potatoes and flour, the amount of flour you will have to "feel" it. It is anywhere from 1/4 to 1/2 of the amount of potatoes, more or less. (not by the volume but by the weight!!)

precook potatoes whole with skin on, steaming or pressure cooking would be the best way, as you would want as little liquid as possible getting into the potatoes.
Also it is true that the recipe can vary according to the quality of potatoes. It is difficult to get just the right kind of potatoes, I often end up adding much more flour than what the recipe calls for to make the dough solid enough. You have to kinda play by ears, just feel the dough while you are kneading it and while making the "ropes", if it feels too flimsy and soft, you need to add some more flour until it attains the body that is robust enough. Also when you store them in the fridge, use plenty of flours preferably to coat each morsels to prevent sticking to each other and to absorb any existing excess moisture.

When you cook them, don't put too many in one go, and scoop them up as they rise to the surface.

For sauces, one of my favourites is quattro formaggi, well...to be honest it is one of those things that you are not "allowed" to give a thought about just how much calories you are packing in as you enjoy it, but it is just a brilliant occasional treat, well worth a try. My usual combinations are gorgonzola, taleggio, fontina and edam (or gouda), cut them into small cubes, heat them up in a double boiler, add desired amount of cooking cream and a dash of white pepper and let it cook, stirring frequently, until the sauce become completely smooth. They are just gorgeous, and if you cook some broccolis on the side to enjoy them with this sauce, mmm, mmm, mmm...

BTW, the other day I tried microwaving the potatoes, like when you make the "mock baked potatoes". poking the wholes around the skin, then cook it on full power for 12min. circa. They also came out perfectly for the gnocchi base!!
__________________
urmaniac13 is offline   Reply With Quote
Old 03-27-2006, 09:57 PM   #9
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Thank you, thank you thank you! Urmaniac - gnocci sounds great! Mish, everything sounds great! Thank you all for your help! I think I will be making alot of potato skins just to get the leftover pulp! Thank you!!!!!
__________________

__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Reply

Tags
None

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 03:41 AM.


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