Fredag 01. oktober 2010
Da Sara var så gammel som Ruth er nåTilbake til hele oktober 2010 Tilbake til hovedsiden Ett r siden
30. September 2010 |
02. Oktober 2010  |
Kaja:Gourmet-poteter17:17 I tilfelle den fine websiden med potetoppskrifter noen gang blir borte, her er det som står på den:Classical potato derivatives Pommes Anna—Anna Potatoes These potatoes are cut into thin, uniform-sized, round slices and mixed with seasoning and clarified butter. A thick-bottomed mold is coated with clarified butter, and filled with overlapping rows of sliced potatoes. Each layer is sprinkled with clarified butter. The potatoes are covered and baked in the oven. The potatoes are inverted on a pan or plate to allow the excess butter to drain. Pommes au lard—Potatoes with bacon These diced and blanched potatoes are combined with diced lean bacon and chopped onion that have been sautéed in butter. They are deglazed with stock and simmered until tender. Pommes au four—Baked Potatoes Place the washed, unpeeled potatoes on a tray that has been covered with 1/2 inch layer of salt. Bake the potatoes in the oven. Serve with fresh butter, cream cheese, sour cream with chives, or with crisp strips of bacon. Pommes à la Bernoise—Bernese Potatoes—Berner Rösti One day old boiled potatoes are peeled, grated on a course grater. They are sautéed in butter with diced bacon. The mixture is browned on both sides and inverted on a serving dish. Pommes Berny—Berny Potatoes A croquette potato mixture that has been mixed with chopped truffles and shaped into small balls, dipped into beaten egg, and coated with chopped almonds. The potato balls are deep-fat fried. Pommes bérrichonne—Potatoes, Berrichonne style These potatoes are turned into olive shapes, and blanched. They are combined with lean bacon and chopped onion that have been sautéed in butter. The potatoes are then deglazed with stock and simmered until tender. Pommes nature—Boiled potatoes These potatoes have been turned into oval shapes, and simmered in saltwater. Pommes boulangère—Boulangere Potatoes (boulangère(fr)- Baker(en)) Potato dish made of equal parts of sliced, blanched potatoes and sliced onions that are sprinkled with butter and baked in the oven. Pommes Byron—Byron Potatoes This is a potato purée, that is sautéed in butter, covered with cream cheese, and gratinéed in the oven. Pommes château—Potatoes Chateau style Oval turned potatoes that are blanched and roasted. Pommes chips—Potato chips Chips may be served hot or cold. They are made from very thin slices of potatoes that have been cut on a Mandolin, soaked in cold water, drained, and fried in deep-fat. Pommes croquettes—Potato Croquettes Croquettes are made potatoes that have been pureed and mixed with egg yolk. They are formed into barrel shapes, breaded and deep-fat fried. Pommes dauphine—Dauphine Potatoes This is a mixture of duchesse potatoes and 1/3 cream puff paste. The mixture is formed into dumplings and deep-fat fried. Pommes à la dauphinoise—Gratinéed potatoes Dauphine style These are prepared by the same method as Potatoes, Savoy style using milk instead of stock. Pommes duchesse—Potatoes, Duchesse style These potatoes are boiled, drained, dried, and pureed, and mixed with seasonings, butter and egg yolks. The mixture is piped with a pastry bag into rosettes onto a buttered baking sheet, brushed with butter, and baked in the oven. Pommes Emmentaloise—Emmentaler Potatoes These are duchesse potatoes topped with a slice of Emmental cheese, basted with butter, and gratinéed in the oven. Pommes à l’anglaise—Potatoes, English style Same as pommes nature, but served in melted butter. Pommes fermière—Potatoes Fermiere The pulp of baked potatoes is removed and blended with 2/3 its volume of chopped pot-au-feu vegetables. The shells are filled with the mixture and sprinkled with grated cheese and melted butter and gratinéed. Pommes florentine—Potatoes, Florence style Theese baked potatoes have had some of the pulp removed. They are stuffed with sautéed spinach, covered with Mornay sauce, sprinkled with grated cheese, and gratinéed. Pommes fondants—Poatoes Fondantes These are potatoes that have been turned to the size of chateau potatoes, and arranged in a flat pan. They are buttered, covered, and browned slowly on both sides. They are flattened slightly with a fork and topped with fresh butter. Pommes frites—French Fried Potatoes These are 1cm thick potato sticks, that have been blanched and deep-fat fried just before serving. Pommes Mont d’Or—Gratinéed Potatoes Pureed potatoes, in a buttered gratin dish, are sprinkled with grated cheese and melted butter, and gratinéed. Pommes aux fines herbes—Poatoes with herbs These are turned, boiled or steamed potatoes and covered with chopped parsley. Pommes à la Hongroise—Potatoes Hungarian style These are diced and blanched potatoes that have been combined with sautéed, diced lean bacon and chopped onions. They are deglazed with stock and added to peeled, seeded, and finely chopped tomatoes, paprika, and then simmered until tender. Pommes chasseur—Potatoes, Hunter style The pulp of baked potatoes in combined with sautéed chicken livers and button mushrooms. The mixture is stuffed into the baked potatoes, the top replaced and served with chasseur sauce. Pommes en robe de chambre—Potatoes in jackets Steamed potatoes in the skin. Pommes aux poireau—Potatoes with leeks These are sliced and blanched potatoes. They are placed in a saucepan in alternate layers with white blanched leeks and simmered in stock. Pommes Lorette—Lorette Potatoes These potatoes are made from a mixture of dauphine potatoes and grated cheese, shaped into crescents, and baked. Pommes purée—Mashed Potatoes Potatoes that have been boiled and drained are mashed to a creamy consistency. Hot milk, butter and seasonings are added and the potatoes are beaten or whipped until light. Pommes mousseline—Potato purée with cream The purée is prepared with cream instead of milk. Pommes Lyonnaise—Potatoes, Lyon style These sliced potatoes are sautéed in butter with sliced onions. Pommes Macaire—Macaire Potatoes The pulp of baked potatoes is mashed with butter, seasoned, and placed in a buttered pan. The mixture is formed into round cakes and browned on both sides. Pommes Maître d’Hotel—Potatoes Maitre d’Hotel These are made with steamed unpeeled potatoes. They are peeled while still hot, sliced, and covered with boiling milk in a sauté pan. Salt, pepper and nutmeg are added, and the potatoes are simmered until most of the milk is evaporated. A small amount of cream and butter are added, and they are sprinkled with chopped parsley before serving. Pommes à la menthe—Minted Potatoes These oval-shaped potato slices are simmered in stock with a bouquet of fresh mint. Sprigs of blanched mint leaves are served on the potatoes. Pommes Mirette—Mirette Potatoes These potatoes are blanched and sautéed. They are mixed with a julienne of truffle and some glace de viande. Pommes Nana—Nana Potatoes These are cut into uniformed size potato sticks. They are mixed with seasoning and melted butter. The potatoes are arranged in baba molds and prepared by the method of Anna potatoes. Pommes noisettes—Hazelnut potatoes These potatoes are cut from raw, pared potatoes with a round vegetable scooping spoon (melon baller) to the shape and size of hazelnuts. They may be blanched, coated with butter and roasted in the oven, or they may be sautéed in butter. Pommes à l’ancienne—Potatoes, Old Fashioned style These potato patties are made from a Duchesse potato mixture. The patties are dusted with flour and sautéed in butter. Pommes Parisienne—Potatoes, Parisian style These are the same as pommes noisettes, but smaller in size. Pommes paysanne—Potatoes Paysanne style These sliced and blanched potatoes are prepared by the same method as pommes au lard. Pommes pont-neuf—Potatoes Pont-neuf These potatoes are twice as thick as pommes frites. They are first blanched and then deep-fat fried just before serving. Pommes Saint-Florentine—Potatoes Saint Florentine This is a potato croquette dough with chopped ham. It is shaped, breaded in crushed vermicelli, and deep-fat fried. Pommes sauté—Sautéed Potatoes These potatoes are boiled in the skin, peeled, sliced, and sautéed in butter. Pommes Savoyarde—Potatoes, Savoy style Sliced raw potatoes are arranged in a gratin dish with stock. They are covered with grated cheese, melted butter, and gratinéed in the oven until tender. Pommes soufflés—Soufflé Potatoes Soufflé potatoes require double cooking at different temperatures. Uniform-sized mature potatoes are peeled, washed, and cut lengthwise into slices 3mm thick, and dried on a cloth. The long even slices may be cut into ovals, or fancy shapes. The potatoes are precooked in fat at a temperature of 265°F. Agitate the basket throughout the cooking, and cook until all the slices rise to the surface and small blisters have formed on the surface of the potato slices. The potatoes are drained and cooled in the basket. Just before serving the potatoes are dropped into very hot deep-fat at a temperature of 385°F. and again agitate the basket throughout the cooking. The last cooking causes the potatoes to puff. The potatoes should be drained on paper towels, salted, and served immediately. Note: Potatoes with too high a moisture content or those that are too mealy are not suited for this method. Pommes pailles—Straw Potatoes These crisp potatoes are about 3mm thick and 6cm long. They are fried in very hot deep-fat. Pommes voisin—Voisin Potatoes These are prepared by the same method as pommes Anna with grated cheese in between each layer. Pommes gaufrettes—Waffle Potatoes The potatoes are cut with a fluted slicer (Mandolin) that cuts across the width of the potato into round slices with a waffle pattern. The potatoes are deep-fat fried. Pommes Williams—Williams Potatoes These potato croquettes are shaped into small pear shapes, breaded and deep-fat fried, use a slivered almond piece as a stem. Fra http://www.chefrohner.com/culinary_references_potato_derivatives |
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Time på Riksen 11:30. Fikk det litt travelt med å komme avgårde i tide, men rakk det likevel. Rart å være på fødepoliklinikken med baby på utsiden. Utvendig og innvendig UL, alt så ut som det skal. Men så har jo blødningene minket også. Men blodtrykk på 155/100 var ikke bra nok. Prøvde å finne igjen jakken min som jeg kanskje glemte igjen på barsel, men uten hell. Traff Kristine i vestibylen og skravlet litt. Lunsj ble McD-Drive in. Hjemme var Sara som hadde kommet hjem fra skolen helt selv og satt seg til å se på film. Første gang hun har kommet hjem til tomt hus. Det hadde visst vært litt rart... Men hun greide det fint! Og det var ikke lange stunden hun fikk vært alene, kanskje 20 minutter. Marius snakket med henne om det i morges så hun visste om det. Senere dro Marius og Sara og hentet Ruth og så dro de og badet. Det blir sikkert siste fredagsbad på lenge, for etter høstferien skal Sara ha svømming med skolen på fredagene, og da blir det litt dobbelt opp å bade på kvelden også. Men kanskje de kan bade noen mandager isteden da? Rakel sov for det meste mens de var borte, så jeg fikk gjort litt håndarbeid. På kvelden var hun sutrete og skrek en del igjen, sånn som igår. Og akkurat mens vi skulle spise middag... |