Potato...Potahto

“You like potato and I like potahto.

You like tomato and I like tomahto.

Potato, potahto, tomato, tomahto.

Let's call the whole thing off.”

"What is not to love about these tubers wonders?!" I ask.  We get to thank the ancients of modern day Peru and northern Bolivia for discovering potatoes between 8000 and 5000 BCE.  Since then the world has loved that potato.  

There is much to love. The average American eats 142 pounds of potatoes a year, about one potato per day.  It follows milk as the highest consumed food in the US.  The US grows 30 billion pounds a year.  North Dakota produces 2.7 billion pound with Minnesota close behind at 2.3 billion.  Idaho and Washington grows nearly half the US crops.  It is clear we love our spuds!!!

There is a lot to say about eating potatoes.  Some frown upon them and others, like the 2 Prickly Pears, embrace them.  Just look at them… how can you not love them!

As with everything moderation is important.  Too much is not healthy for you.  But consider this when you are planning your meal.

Regardless of what you hear, potatoes are not high in calories.  One medium potato contains 110 calories.  One serving of potatoes provides 45% of the recommended Daily Value of vitamin C.  Need more potassium in your diet?  May want to reach for a potato instead of a banana.  A potato contains 610 mg while a banana container 450 mg of potassium.

If you are someone who likes the peel of the potato that is even better.  The peel is loaded with vitamins; minerals, fiber, flavonoid, quercitin, and chlorogenic acid.  

We bake them, boil them, deep fry then, mash them, hash them and rice them.  We load them up with our favorite toppings and make a meal out of them.  We love them with our turkey or as a side with our favorite burger.  Here is a great site to know the different varieties of potatoes and how to cook them… Love Potatoes

Soon the farmers markets will be over flowing with potatoes.  Make sure you support your local growers.  You will be happy you did!!!

Here is an easy recipe to elevate to the next level buy adding truffle oil.

Roasted Potatoes with Sauteed Onions and Truffle Oil

1 lb potatoes pealed and cubed

1 medium sweet onion, peeled and sliced thinly

1-2 cloves of garlic

3 tablespoons olive oil

Salt

Fresh ground pepper

1/2 - 1 teaspoon truffle oil (see note below)

Shredded Parmesan cheese (or cheese of choice)

• Preheat oven to 400 degrees
• Place potatoes in an oven proof dish.  Pour olive oil on potatoes and toss to coat evenly. 
• Season with salt and pepper.  You can also season with your favorite seasoning.  This batch was seasoned with organic Italian Seasoning.
• Spread potatoes in a single layer in the pan.  This will help them cook evenly.
• Cook for 40 minutes or until cooked through
• While potatoes are baking saute onions and garlic in a pan. 
• When potatoes are finished baking add onions, garlic and truffle oil together and toss.
• Place in serving dish and sprinkle cheese on top.
• Enjoy!

Note: Careful with the truffle oil.  If you have cooked with it before you know what we mean. If you haven't... remember a little goes a very long way!  The truffle oil will elevate your dish but too much will over power it and you will not be happy.  Start with 1/2 tsp and taste.  If you think it needs more then add another 1/2 tsp.

This is a great recipe because you can do so much with it.  Trust your imagination and have fun!

The Vocabulary of Cooking....N & O

Hey!  We are already on the N's and O's of our vocabulary list.  We are so glad you are staying with us to learn, learn, learn the language of cooking.  We hope you have been making good use of the terminology.

Don't forget to try out today's recipe.  It is a refreshing dish made for hot weather.

Let's get started!

Nappe (pronouced nap) is the term for a consistency of sauce whereby it "coats the back of a spoon."

Coating the back of a spoon

Nectar  is a beverage of fruit juice and pulp such as apricot nectar.  A drink that is very yummy is call "nectar of the Gods."

Nicoise olives are small distinctively purplish-black olives that have a salty, slightly sour flavor.

Nicoise Olives look like Calamata, but are more sour.

Non-stick pan is a very useful tool to have when cooking delicate ingredients like flakey fillets of fish or cooking eggs.  One good non-stick pan is a key piece of cookware any chef should have in their kitchen.

Nosh is to snack or nibble on small items of food.

Nutmeg is the hard, aromatic, spherical seed of the evergreen tree.   The seed is grated and used as a spice.  Fresh nutmeg has a powerful aromatic and should be used sparingly.

Ground and whole nutmeg

Nutrients are foods or other substances that provides energy or building material for the survival and growth of a living organism.  All living organisms, large and small, need nutrients to survive.

Oats a cereal plant cultivated chiefly in cool climates and widely used for animal feed as well as human consumption.

Okra is a tall annual herb of the herb and shrub family that is cultivated for its sticky green pods used especially in soups or stews.

Raw Okra

Olive Oil  is the oil obtained solely from the fruit of the olive tree.  There is a lot to know about olive oil, not only is it good for cooking but also your skin.  Check out the article from Clairalience to learn more.

Onions are an essential savory ingredient found in many dishes.  They add a depth of flavor and are the foundation for many sauces and stocks.

Onion picante is typically an onion studded with cloves and bay leaf.

Oregano is an aromatic plant of the mint family, related to marjoram, with leaves that are used fresh or dried as a culinary herb.

Fresh Oregano

Orzo is a shape of pasta - shaped like a large grain of rice.

Uncooked Orzo

Orzo Salad served cold

You will need:

1 lb Orzo

1 1/2 Cup cherry tomatoes

2 Tablespoons extra virgin olive oil

2 Tablespoons fresh squeezed lemon juice

1/3 Cup fresh chopped parsley

1 Tablespoon butter

Salt and Pepper to taste

Here's what you do:

Bring a medium pot of salted water to boil.  Add orzo and cook until soft, but al dente.  Drain and place orzo in large bowl.  Quickly add all the other ingredients and mix until well combined.  While this can be served warm, try placing it in the refrigerator for an hour or so before serving.  It is great along side your grilled chicken or steaks.  Enjoy!

Oyster, also known as a mollusk, has a rough irregular shells.  Several kinds are eaten (especially raw) as a delicacy and may be farmed for food or pearls.

Oyster with a pearl!

Oyster sauce is a savory Asian sauce made from caramelized and reduced oyster liquor.

Those are words for this Thursday.  We hope you enjoy learning new stuff like we do.  Now go out and find your own pearls.  Happy eating!

4th of July... was good eat'n!

Hope everyone had a wonderful 4th of July.  The 2 Prickly Pears were busy in the kitchen preparing food for a few dinners we were invited to plus testing out new recipes for the cookbook we are creating.  Lots of great things were created.  A few surprises along the way.  Don’t you just love it when happy surprises happen along the way?

Terry started out with a lot of cooking for the picnic on the 4th with old family friends.  Tater Salad, Red, White & Blueberry fruit salad and gooey brownies.   At the last minute we came up with a Rhubarb Mulberry Sour Cream Crumble.  That was one of the happy surprises of the weekend.  Wow was that dessert good!

Friends cooked brats, burgers and a tasty brisket to go with the sides we made.  It seemed everyone was pretty happy with the meal.

Even Louie(corgi) was waiting for a scrap to fall on the ground... it didn't happen.  Poor Louie!

The day ended with Terry trying to walk Major back to the barn for the evening. She had to have a discussion with him about who was to lead who. She (Terry) clearly didn't understand that Major was in control.

I, on the other hand, picked a horse more my size... it was love at first sight.  He was so sweet!

The next night was Fri Fish Fry!   It was OUTSTANDING!!!!

We brought Pull A Part Garlic Bread (Happy Surprise).... Yicks that was great.  We will definitely make that one again! Of course Tater Salad, what is a fish fry without it? And a repeat of Rhubarb Mulberry Sour Cream Crumble. Our friend Cliffy was in charge of the fish and he did a superb job.  (And we got to take the left over fish home!!  Hurray for next day fish sandwiches!)  All I can say is I am glad I wore stretchy pants!

Then we sat out in the backyard where Terry played with her new pals Bud and Barry the beagle!

Lovely 4th with friends and family!

And of course a recipe to share.

Tater Salad

Here's what you need:
2-3 lbs red potatoes peeled and cubed
6 hard boiled eggs, chopped
1/2 cup real mayonnaise
1/2 cup sour cream
1 Tablespoon minced sweet onion
1 Tablespoon Dijon Mustard
1 Tablespoon finely chopped fresh dill
Salt and Pepper to taste

Here's what you do:

Boil cubed potatoes until fork tender.  (Don't over cook or they will fall apart and get mushy in the salad).  Let potatoes cook completely.  In the meantime, mix mayonnaise, sour cream, onion, mustard, dill, salt and pepper in a bowl.  Place cooled potatoes and eggs in large bowl.  Pour mayo mixture over potatoes.  Very gently toss everything together.  Taste to make sure your seasoning is as you like it.

The 2 Prickly Pears hope that all your summer activities are filled with fun and happiness, and don't forget the  yummy things that make get-togethers even more fun!

The Vocabulary of Cooking....L and M

Happy 4th of July everyone!  

This Thursday for Vocabulary Day we will study terms for the letter L and M.  Do you like lemons?  If so, look for a nice recipe under the L's.  Happy learning!

Latke is a fried pancake usually make from potatoes and sometimes onions.  Usually served with sour cream.  A side of apple sauce is good, too.   YUMMY!!!!

Latkes and Sour Cream

Leeks are part of the onion family, but they have a more subtle, mellow flavor and become really tender and silky when cooked.

Leek

Legumes are vegetables such as beans, lentils, and split peas.

Linguine is long, narrow, slightly flattened strands of pasta.

Lox is salt cured salmon.

Lox, serves on a bagel with cream cheese

Lemon Curd is a thick, creamy spread that is made by cooking together lemon juice, egg yolks and sugar.

Lemon Curd Recipe

3 large lemons, zested and juiced

1 cup sugar

4 eggs

½ cup melted butter

• Place zest and sugar in food processor and blend.  Add juice and eggs and blend until smooth.  Slowly add melted butter.  Blend until well incorporated.
• Place mixture in the top of a double boiler.  Allow the water to only come to a simmer.  Stir until mixture thickens.  DO NOT let it come to a boil.  Pour lemon curd in a covered container and allow it to chill completely in refrigerator.
• This will last for about 3 weeks in the refrigerator.

Lemon Zest is the flavorful, yellow outer skin of a lemon that has the essential oils.  (remember when zesting a lemon to only zest the yellow part.  The white part, called the pith, is bitter.

Lemongrass is a fragrant ingredient used in Asian cooking which has a citrusy aroma.

Macerating is the process of sweetening fruit with sugar and resting.

Manchego cheese has a distinctive black-printed rind and is a very well known Spanish cheese.

Manchego Cheese

Marinade is a mixture or sauce used to impart flavor on something. A marinade not only adds flavor but often tenderizes as well.

Mascarpone cheese is a soft, rich, buttery cheese made from fresh cream.  It looks very similar to cream cheese, but is a touch sweeter.

Meringue is whipped sugar and egg whites.

Microplane is a tool that grates ingredients like nutmeg, garlic, lemon zest to a very fine finish.

Microplane

Mis en place is to "set in place."  This term is used to describe preparing your work area with the tools and ingredients you need to make a dish.

Mole (mo-lay) is a complex, savory Mexican sauce which include chocolate.

Mole

From Terry and Pam, the 2 Prickly Pears...

Have a happy and safe holiday!

Avocados... the most perfect food.

Avocados, the world’s most perfect food, originated in Puebla, Mexico.  It dates back to 10,000 years B.C.  Present date 95% of US avocados are grown in Southern California. There are over 80 varieties of avocados but the most common in the US is called the alligator pear because of it shape and skin texture.  But what is important about the avocado is the nutritional value it contains.  It is:

• high-fiber
• sodium and cholesterol-free 
• rich in monounsaturated and polyunsaturated fats such as omega-3 fatty acids.
• Monounsaturated helps control  triglycerides in the bloodstream, lower blood cholesterol and control diabetes.
• contains vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate)
• high in potassium which helps in lowering cholesterol and reducing the risk of high blood pressure.
• contains lutein which aids in preventing cataracts, certain types of cancer, and reduces the risk of macular degeneration.  Avocados contain 3 times as much lutein then other vegetables and fruits.

There are so many ways to eat an avocado.  Of course the most popular is guacamole but try them in a different way.  Add them to your salad, sandwich, wraps, pasta salads, salad dressing... we even seen avocado gelato.

One of our favorite ways to use avocados is to jazz up our egg salad.   If you already have a favorite recipe or if you are like us you and just throw everything in a bowl and mix it all together, try adding an avocado to it.  Lightly mash the avocado is all it takes. The avocado will make your egg salad creamy, tasty and healthy.

Here is a basic recipe for egg salad if you are in need of one.

4 hard-cooked eggs, peeled and chopped

3 tablespoons mayonnaise

1 tablespoon sour cream (optional)

1 celery stalk, finely chopped 

1 tablespoon dill

Salt and black pepper, to taste

½ - 1 avocado

These were garnish with chopped red pepper and julienne carrots

Or if you are like many of our friends, eat the avocado like you would an apple or tomato, in its simplest form.   Cut it in half, remove the pit and eat all but the skin.  Cant get any easier than that :-)

The Vocabulary of Cooking...H, I, J

Thursday has come around again and with a new batch of culinary terminology for you to learn.  How's it going with your new way of talking about cooking?  I hope you have been very bold and stepped out using new information and impressing others with you knowledge. Remember, we always give you a recipe.  Today's is so yummy you'll want to use it all the time.

Let's get started:

Habaneros are one of the hotter more readily found chiles.

Habanero pepper
CAREFUL!!  They are hot!

Haricot verts is the French term for green beans.

Haricot verts

Heriloom tomatoes are brightly colored and interestingly shaped. They have recently become more popular and readily available in markets. They have a sweeter, less acidic flavor than a regular tomato.

Hoisin sauce is a Chinese dipping or marinade sauce. Hoisin sauce is made from soy, garlic and spices.  It has a pungent, rich, sweet and salty flavor.

Hollandaise is a warm emulsified sauce made from yolks, clarified butter and acid (either lemon or vinegar).  

Pam, Prickly Pear #2, learned how to make Hollandaise Sauce from Julia Child’s cookbook, Mastering the Art of French Cooking.  It is the best.

We hear so many times Hollandaise Sauce is so hard to make.  It really isn't hard at all.  It does not take long to make BUT you need to take your time when making it and following Julia’s step.  If you do, your sauce will turn out every time… PROMISE!

Here is what you need…

Double boiler

Whisk

Ingredients

6- 8 oz butter, which is 1 to 1 ½ sticks of butter. ** I personally always use 1 ½ sticks

3 eggs yokes

2 tablespoon real lemon juice

1 tablespoon cold water

1 tablespoon cold butter

1 tablespoon cold butter

Directions:

1. Cut the 6 to 8 oz butter into pieces and melt in a pan.  When melted set aside.
2. Heat some water in bottom section of the double boiler until the water is barely simmering.  You do not want to over heat and cook your eggs.
3. In the sauce pan of the double boiler beat egg yolks until thick and sticky.  About a minute.
4. Add the water and lemon juice to eggs and beat for about a half minute.
5. Add 1 tablespoon of cold butter but do not whisk.
6. Place the sauce pan on the simmering water and whisk until eggs become smooth and creamy and the tablespoon of cold butter is melted.  This will only take about 2 minutes.  Watch the eggs closely.  If they start to cook to fast put the pan in cold water to cool the eggs down.  You do not want scrambled egg yolks!
7. Remove mixture from the heat and add the other 1 tablespoon of cold butter and whisk until melted.  This will cool down the egg and stop the cooking process.
8. VERY slowly add the melted butter to the eggs.   Omit the milky residue of the butter if possible.

** Using the maximum amount of butter will make it hard for the butter to hold in the sauce.  Some people us the lesser amount of butter and add the rest before serving.  If you choose that method just make sure the amount of butter you are adding in soften or tepid.

We personally think you should eat it on everything. :)

Honing steel is a sharpening tool used to align the small teeth on a blade and will keep the knife sharper for longer.

Horseradish is a root vegetable condiment that has a sharp spicy flavor.

Horseradsih, 
not too pretty, but oh what a lovely flavor!

Hummus is a dip made of pureed chickpeas flavored with tahini, and often garlic and lemon.

Jalapeno is a very hot green chili pepper.

Jalapeno Peppers

Julienne is to cut in thin even strips much the same as a matchstick.

Julienne cut vegetables

Jus is light sauce or juice.

Kabobs are skewers of grilled meat or vegetables or fruit.

Kabobs

Kalamata olives are large deep purple Greek olives.

Kalamata olives...
you'll never go back to the canned stuff.

Knead is to work dough in a vigorous manner thus mixing it evenly and well.

So that's today's lesson.  We hope that you not only use your new words skills, but will go out and try different and tasty things that are new to you.  

Be bold and try something new....it's good for you!