|Posted on November 8, 2015 at 8:10 PM|
To boil a whole sack of spuds at once, I added a tablespoon of salt and a quarter-cup of vinegar to the water in this huge stock-pot. The potatoes came out of the sack clean enough to dump directly into the pot. I turned on the gas and waited for them to start boiling, then let them simmer for thirty minutes.
Reserve the Potato-Water to Use as Fertilizer for Your Garden
©M-J de Mesterton
When the boiled potatoes were soft enough to eat but still firm enough to slice, I turned off the gas. I then transferred the potato-water to a more manageable pot. Because the large stock-pot filled with potatoes and water was too heavy for me to handle, I used a heat-proof pitcher to ladle it out, and poured the remaining hot water into a bowl in the sink. Later, when this nutrient-rich water is cool, I shall take these vessels of liquid to the garden and water plants with them.
The potatoes, after having been drained of hot water, sat in the stock-pot to cool for a few minutes. To peel them, I simply throw some ice and cold water over the potatoes, let sit for ten minutes, then the jackets will usually slide off easily, leaving a very attractive spud indeed, ready to be frozen for later use. Depending on what you iintend to use the potatoes for, they may be frozen in their skins, which is a breeze.
I developed this method of preparing potatoes for the future when an economy-sized bag of them threatened to sprout. To prevent the spuds from going bad, I boiled and peeled and froze them. They are perfect when turned into gratin Dauphinois, hash-browned and mashed potatoes.
©M-J de Mesterton 2015
These boiled potatoes are ready to be doused with ice-water for easy peeling. When the spud-jackets are removed this way, there is no waste like there is when a peeler is used on raw potatoes. These particular potatoes have such delicate skins that, testing them for softness, I smashed one in a bowl, seasoned it with Himalayan salt and Malabar pepper: the little spud, jacket included, was delicious!
Potatoes, when cooled, may be packed in zippered bags or BPA-free food-storage boxes for freezing. In the freezer, there are a few spuds in a bag and the majority of today's produce in a BPA-free Ozeri Green Earth container, flanked by haricots verts and home-made bread, topped by stacked home-made pizza slices and yesterday's chocolate pie.
|Posted on January 20, 2012 at 7:45 PM|
Our friends at Paleo Works in Yorkshire have written a wonderful essay about a dietary marvel known as the sweet potato. Read it HERE, and while on their page, you can read about the sensible, successful Paleo Diet. Below, please find a recipe for a health-promoting salad that I devised using yams and beets.
|A refreshing way to eat health-promoting vegetables, this elegant cabbage and yam salad is also a nice thing to serve your friends: red cabbage is sliced as thinly as possible, and marinated for several hours in the vinaigrette of your choice, then mixed with yams that have been cut into match-sticks and cooked in water with a bit of honey until slightly soft.|
Recipe and Photo©M-J de Mesterton
|Posted on April 28, 2011 at 5:10 PM|
|Posted on February 7, 2011 at 11:16 AM|
Potage aux Artichauts
Pommes de Terre Vapeur
Filet Mignons wrapped in bacon
Profiteroles au Chocolat
I will return with more....
|Posted on February 11, 2010 at 2:29 PM|