VRC Roundup - Potatoes
I'll admit that I was a wee bit nervous during the first of the week when I didn't get any entries. But sure enough, you all pulled through and sent me your recipes. So without any further ado, here they are for your reading pleasure.
From The Web Sorceress, a delicious looking dish called Mahogany Broiled Chicken with Smoky Lime Potatoes and Cilantro Chimichurri
A big WELCOME! to a new blogger, Kate from Pie in the Sky with this decadent looking recipe for Kitchen Sink Mashed Potatoes.
My brother who does Tasty Bytes sent me his recipe for a Potato-Leek Gratin
My sister (who is blogless, sad - isn't it?) sent me this recipe:
Potato & Crab Tamales
12 Corn Husks (soaked in cold water for about 1 hour)
2 cups chicken Stock
1 cup vegetable oil
1 tsp baking powder
3 Tbsp salt
3 cups finely shredded potatoes
5 cups Masa flour
1 1/2 lbs crabmeat or substitute chicken breasts
2/3 cup tomato sauce
1/3 cup chipotle sauce
1/2 cup crushed peanuts
3 tsp olive oil
1 cup whole kernel corn
1/4 cup Tamarind Paste
2/3 cup guava juice
In a 2 qt electric mixer, mix the chicken stock, vegetable oil, potatoes, baking powder, salt and maseca flour using the paddle until smooth, (about 6 minutes at medium speed).
Boil the crabmeat in 1 qt of water until tender, then cool and shred, mix the shredded crabmeat with the tomato and chilpotle sauce and peanuts. Spread about 3 ounces of dough on each corn husk and place 3 tablespoons of the crabmeat filling in the middle of each tamale.
Secure each tamale by closing and folding each end of the corn husk and inside of a 4 qt steamer, steam for 30 minutes.
For the sauce: In a 5” skillet sautee the corn kernels in the olive oil for about 3 minutes, whisk in the tamarind paste and the guava juice, cook for another 2 minutes and keep warm for plating.
Serve each tamale cut in half and spoon about 2 Tbsps of sauce on the side.
And finally, my potato recipe.
Potato Leek Soup
(gee, me and little brother were on the same wave length).
3 tbsp. butter
3 large leeks (white & pale green parts only), halved lengthwise, thinly
sliced, and washed well
2 large russet potatoes (about 18 oz.), peeled and diced
1 stalk celery, chopped
4 1/2 cups chicken stock
Melt the butter in a large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often for about 10 minutes. Add the chicken stock, potatoes and celery. Cover and cook for about 20 minutes or until potatoes are tender.
Using a stick blender, puree the soup until smooth. A few little chunks of potato are ok. Season with salt and pepper. Serves 4