US Potatoes Dinner

Since my Quay Lo and I came together, potatoes are available in our home at all times. There are many dishes I have made with potatoes as an ingredient. As you might expect, these have been either an appetizer or more commonly as a side dish to the main course.  So when I received an invitation to attend a private dinner at the Le Meridian hosted by the United States Potato Board (USPB) last Friday, I accepted, wondering how would it be possible to make an event out of this standard workhorse of carbohydrates that, along with bread, mark a distinction between our household's two food cultures.  Little did I imagine that I was setting off to rediscover an ingredient of seemingly boundless variability and culinary application.

The meal was prepared Le Meridian’s Executive Chef Antoine Rodriguez.

When the guests arrived at the dinner, we were greeted with a room decorated with a large variety of potatoes on display and, though I understood that this root vegetable came in multiple variations, it was still very impressive to see them all together. Based on that alone, I sensed that my regard for the lowly potato had been raised a notch or two. To a cook, whose culinary background had little to do with potatoes, except for an occasional treat of french fries, just walking into the room was an eye opener. 

I would never have thought of using potatos as the center piece of a table setting. "What a great idea" I thought, and "isn't this fun, I am seeing something new to me"!

Before the presentation and cooking demostration started, we were served with potato canapés.

Vichyssoises, best described as a cold potato soup, and 
featuring 3 varieties of U.S. potatos

U.S. Blue Purple potato dumpling filled with spicy
coconut and prawns

US Round Red Potato case with chicken
rendang in this delightful fusion of East & West

US Potato Chawanmushi

Mr. Chris Rittgers the US Agricultural Trade Attaché  gave a welcome speech..

followed by a presentation by Mr. Eddie, a local representative for the sponsor, about the different varieties of U.S. potatos, the history and growing characteristics, the nutritional values, and how the potato became a mainstay crop in the U.S.

This was an informative part of the evening. I was surprised. I mean, after all, if someone suggested that you spend your Friday evening learning about U.S. potatos, would you even consider it? I was glad I had done so. Mr. Eddy had lots of observations to share. For example, we learned that 40% of the utilization of U.S. potato production is for frozen potato products.

After the Eddie’s presentation, Miss Carina Lipold, Health and Wellness Expert spoke about the nutritional values of potatoes.

Not surprisingly, the potato is a power pack of admirable nutritional value.

I was surprised, however, that 100 gms of white potato has a lower kcal value as compared to pasta, rice, or banana.

Next was the cooking demo by Chef Antoine Rodrigues which we were all eager for. 

Chef showed us how he made these yummilicious appetizers from potatoes.

US Russet potato and US Blue Purple potato cake with Garlic and Chives Cream Sauce

Roasted US fingerling potato, Provencal fresh herbs, garlic, chili flake, olive oil

and

US Yukon Gold potato and cheese croquette with Chili
tomato smoked dip

After the cooking demonstration dinner was served:

Chunky long white US potato & clam chowder served with sweet corn, grated cheddar cheese and ciabatta bread crouton

Seared sea scallop, truffle mashed US Round Red potato with parmesan wafer

US Red potato cheese cake and US Blue purple potato chips with  compressed turkey terrine served with cranberry jelly, “jus tranche”

US Russet potato chocolate cake

If you are interested to find out more about U.S. potatoes you might want to visit the United States Potato Board website. 

I would like to thank my friend Shannon of Just as Delish for passing my contact to Jay Mee of EverQuest Sdn. Bhd. so they could send me the invitation. A big Thank You to USPB and Jay Mee for having me and giving me an opportunity to learn so much more about potatoes. Now, I feel I could come up with lots of new delicious and healthy dishes with all kinds of potatoes as an ingredient. 

I will share with you all the recipes of the above dishes in my next post. Stay tuned!

I find ways to improve my life as I grow older

I find that as I grow older, I do not like crowds and noisy places. I like staying home more, especially on the weekends.  Are these signs of old age?  Oh well, age is just a number right? What is important is that we do not feel old and yes, I know it is easier said than done. My psychologist friend said that fear of growing old will only speed the very decline we dread most. She advocates that we recognize and accept the aging process and all that goes with it as a reality and a natural part of the life cycle.  She recommends that we explore ways to improve our life.  I think these are good advice. So, one way I did last Sunday to improve my life was,  I had a relaxing weekend.  I went  for a nice massage in the morning and returned home for a quick simple yummy lunch.  If you have any more ideas to improve life as we age, do share with me. 

I did not do well with this meal. I overcooked the eggs and over baked the biscuit. If I did everything right, this is a fantastic dish. The flavor is awesome.  What is most special is the addition of the pickled shallot to it. It gave a whole new dimension to taste of the omelette. So I did not cook a perfect lunch but that does not upset me at all. I am practicing not sweating the small stuff and I had a wonderful weekend.:)

Chorizo potato omelette with biscuit

Largely adapted from JamieOliver.com

This recipe was featured on Asian Food Channel (Office) Facebook page on 3 September 2012

Ingredients:

1 medium potatoes, scrubbed and cut into chunks

sea salt and freshly ground black pepper

3 eggs

1 Spanish chorizo sausage, cut into 1cm thick slices

10 fresh rosemary leaves

2 shallots, peeled and very finely sliced

1 tbs lemon juice

½ tsp sugar

1 tsp extra virgin olive oil

10 or 12 mint leaves

Method:

Preheat your to 250 degrees C. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs in a mixing bowl, season well with salt and pepper to your taste, and put aside.

Heat a ovenproof frying pan. Add the chorizo slices and the potato chunks. When everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put aside.  Sprinkle the rosemary leaves into the hot fat until crisp. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven until the omelette is golden brown on top and just cooked through in the middle.

While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the mint leaves. Serve a little on top of the omelette with biscuits and gravy.


I am bringing this dish to 'Friday Potluck' July, hosted by  Girlichef.

I also brought this dish to "Fun in the Sun' hosted by I Heart Cooking Clubs.

Be a couch potato but don’t blame me

This soup had all the necessary nutrients in it and it is so easy to make. I ate with half a bowl of cooked fragrant white rice in it while my Quay Lo ate with crusty bread.  This is another quick and simple meal for a lazy evening. Definitely “An in-front of TV” meal. Use disposable bowls and cutleries if you don’t even want to get up and wash dishes.

I do not recommend that you do this often because I do not want to be responsible for you turning into a couch potato. I think once in a while is fun. One thing I would like to mention though is not to snack in front of the TV.  Studies have proven that people who watch TV and snack at the same time consume many calories without knowing it and tend to overeat.  The chances of you gaining weight is very high. I have told you so, if you don’t listen, don’t blame me. LOL!

French beans, potato, bacon and ham soup

Ingredients:

300 gm French beans, cut into 1 ½ in pieces

3 medium size yellow potatoes, cut into chunks

1 medium onions, cut lengthwise into six

2 pc of bacon

100 gm diced ham

4 C chicken stock or enough to cover all the ingredients

1 tsp ground black pepper

salt to taste

Method:

Throw all the above into the soup pot except salt and ground black pepper and bring to boil.  Turn heat to medium and let it boil till French beans are limp and onions are translucent. Reduce heat to low and let it simmer till potatoes are soft.  Add salt and ground pepper and serve hot.

A guest post for Munaty Cooking on-line magazine

I was invited by Munaty Cooking to do a guest post. Munaty.com was launched in 2008 as a website featuring different recipes and step by step demonstrations. In February this year they launched MunatyCooking.com online monthly magazine. The webzine focuses on food, cooking instructions, and related topics. It is entirely free. Do check them out. The recipe that I submitted for guest post is Roasted multi-color potatoes with cajun flavor. To get the recipe, just click on the photo or the link provided. Do try making this dish because it is so simple to do and yet, as my significant other taste tester said, "very delicious". Have a wonderful weekend. HUGS!!

Roasted Multi-color potatoes with cajun 

Ingredients:

2 pounds cut up potatoes (purple potatoes, yukon and red potatoes)

1 tablespoon olive oil

1 1/4 teaspoons salt

1/2 cup chopped green bell pepper

3/4 teaspoon paprika

1/2 teaspoon finely minced garlic

1/8 to 1/4 teaspoon ground cayenne pepper

1/4 teaspoon fresh thyme

Method:

Combine potatoes and olive oil in a 13x9x2-inch baking pan. Sprinkle with seasonings and toss to coat well. Roast at 200 degrees C for about 30 to 35 minutes, stirring 2 to 3 times.

Serves 4.

Canned chili tuna, cauliflower and potato salad

This is a salad that my good friend Reena used to prepare for us. My son and I love this salad so much so we asked her for the recipe.  The only difference here is using canned tuna in chili instead in oil. That is because my son and I are chili heads! It is up to your preference if you wish to try this recipe. If water packed is your choice then increase the olive oil accordingly. Enjoy!

Ingredients:

1 can of chili tuna (mashed)

180 gm cauliflower, cut into smaller florets

1 medium potato (cut into small chunks)

½  medium white onion chopped

10 leaves of iceberg or romaine lettuce

1 tb finely chopped garlic

2 tb extra virgin olive

1 tb lemon juice

Salt and black pepper to taste

Method:

Wash lettuce, spin dry and keep chilled in the fridge. In a large salad bowl, flake the canned tuna, then add extra virgin olive oil, lemon juice, chopped white onion, chopped garlic and mix well.  Blanch the cauliflower, just enough so that it remains crunchy.  Boil potatoes till they just soft (but careful not overcook).  Drain both potatoes and cauliflower till completely dry and put into the salad bowl. Add lettuce, salt and black pepper and toss well before serving.  This salad taste better when served cold.

Stir fry chicken and pototoes in fu yu (fermented tau foo)

Another of Mum's recipe.  This one will definitely pleases the Western palette.  If you are tired of eating kong pow chicken try this!!

Stir fry chicken and pototoes in fu yu (fermented tau foo)

Ingredient

½ kg chicken meat  (with or without bones)

2 cubes fu yu (fermented tau foo) (use those in sesame oil with chilly)

2 yellow potatoes (cun in chunks)

1 cube chicken stock

2 tb vegetable oil

2 bibs garlic chopped

2 dried chilly (soaked, drained and cut)

¼ white onice (sliced)

1 ts Shao Hsing cooking wine

½ cup water

Salt and white pepper to taste

Spring onion for garnishing

Method

Mashed 1 cube fu yu in a bowl. Add chicken meat in the bowl and mixed well.  Let it marinate for 1 hour in the fridge.  Heat oil in wok, sauté chopped garlic till translucent, add the balance cube of fu yu and fry till fragrant.  Add dried chilly and onion, fry till you can smell the chilly before you add potatoes.  Fry potatoes for till it is slightly for 2 mins, add the marinated chicken and continue stir fry till chicken meat turns white.  Add water and chicken stock and bring it to boil for 1 min. Turn down heat and let simmer till the sauce is reduced and chicken is cooked and potatoes are soft.  Add salt and white pepper to taste. Garnished with spring onion and serve