I used to do a parsnip/apple/potato rösti which was pretty easy and a little different. You could add a little Fontina or St. Andre to boost the 'richness'. Also, rutabaga puree is nice in winter. For an app, maybe a shrimp chawanmushi?
I used to do a parsnip/apple/potato rösti which was pretty easy and a little different. You could add a little Fontina or St. Andre to boost the 'richness'. Also, rutabaga puree is nice in winter. For an app, maybe a shrimp chawanmushi?
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
Ok theory wins.....I think that might be the best idea for potatoes with this crowd....I like all the ideas but this ain't a roasted beet or kale crowd.....I don't know if any of them have even eaten a beet!......
Ok so what about a simple appetizer that's not shrimp cocktail?.....ryan
viva la revolucion !
potato Galette. easy to make, looks like it was hard to make. win/win.
I've made roasted brussels sprouts, and quite a few people who "do not like brussels sprouts" end up liking them!. You can also serve them with a sour cream or yogurt and garlic sauce the side for dipping.
Cut the larger ones in half, and leave the smaller ones whole so they all cook in about the same time. You might want to give them a quick stir partway through the cooking time.
+1 to Rosti. Nick and Stef's in LA had it for years as one of their sides. I always ordered it when I ate there because it's a perfect side to steak. Crunchy but not greasy, so it's lighter than french fries, but fluffy like a baked potato. It's excellent with some sour cream and some fresh herbs.
Michael
"Don't you know who he is?"
Potato - I agree with Theory on Lyonaisse or O'Brien (with peppers and onions cubing the potatoes) or Croquettes
Shrimp - Bacon wrapped with a light glaze or if you want a little heavier do the bbq method listed above with some grits
I would incorporate parsnips in the mix somewhere too, that just sounds good this time of year.
I remember reading this article and recipe from Saveur.
http://www.saveur.com/article/Kitchen/Swiss-Bliss
http://www.saveur.com/article/Recipes/Rosti
I've made hash browns using a similar technique - steaming whole Russet or Yukon Golds - then peeling them and grating them (adding salt) and cooking them in a pan until crispy and flipping. I didn't, however, coat them in the fat like this recipe instructs, but they still turn out really well.
Michael
"Don't you know who he is?"
Try roasted sunchoke puree for your meat they're in season and a good starch as for other veg that's easy use things that are in season cauliflower broccolini turnips artichokes are nice right now. Make a nice sauce to go along and find some greens mustard frills or something. Easy money