Boiled yams, sliced fresh jalapeños, crushed pineapple and cream cheese are seasoned to your taste (I use Tajín chile-lime-salt seasoning from México) and baked in a dish after being crushed and mixed with my Braun hand-mixer.
©M-J de Mesterton
Thanksgiving, 2011
Archive for the ‘Elegant Potatoes’ Category
M-J’s Original Yam Dish
In Elegant Pineapple, elegant potato recipe, Elegant Potatoes, Elegant Recipe, Elegant Recipes, Elegant Survival News, Elegant Vegetable Dish, Elegant Vegetables on 16/11/2011 at 7:36 am>Elegant Saffron Potatoes
In Elegant Cooking, elegant cuisine, Elegant Potatoes, Golden Potatoes, M-J's Original Recipes, Most Elegant Potatoes, Paprika, Saffron, Saffron Potatoes on 27/11/2010 at 8:57 am>M-J’s Original Recipe for Elegant Potatoes
Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.
Elegant Saffron Potatoes
In Elegant Cooking, elegant cuisine, Elegant Gourmet, Elegant Potatoes, Golden Potatoes, M-J's Original Recipes, Most Elegant Potatoes, Paprika, Saffron, Saffron Potatoes on 27/11/2010 at 8:57 amM-J’s Original Recipe for Elegant Potatoes
Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.
Elegant Saffron Potatoes
In Elegant Cooking, elegant cuisine, Elegant Potatoes, Golden Potatoes, M-J's Original Recipes, Most Elegant Potatoes, Paprika, Saffron, Saffron Potatoes on 27/11/2010 at 8:57 amM-J’s Original Recipe for Elegant Potatoes
Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.
Elegant Saffron Potatoes
In Elegant Cooking, elegant cuisine, Elegant Gourmet, Elegant Potatoes, Golden Potatoes, M-J's Original Recipes, Most Elegant Potatoes, Paprika, Saffron, Saffron Potatoes on 27/11/2010 at 8:57 amM-J’s Original Recipe for Elegant Potatoes
Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.
>M-J’s Elegant Autumn Potato Salad
In Autumn Fare, Autumn Potato Salad, elegant cuisine, Elegant Luncheon, Elegant Potato Salad, Elegant Potatoes, Elegant Vegetable, M-J's Autumn Potato Salad, M-J's Original Recipes, Potato Salad on 28/10/2010 at 5:08 am>
M-J’s Elegant Autumn Potato Salad
Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.
Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for best flavor.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008
M-J’s Elegant Autumn Potato Salad
In Autumn Fare, Autumn Potato Salad, elegant cuisine, Elegant Luncheon, Elegant Potato Salad, Elegant Potatoes, Elegant Vegetable, M-J's Autumn Potato Salad, M-J's Original Recipes, Potato Salad on 28/10/2010 at 5:08 am
M-J’s Elegant Autumn Potato Salad
Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.
Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for best flavor.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008
M-J’s Elegant Autumn Potato Salad
In Autumn Fare, Autumn Potato Salad, elegant cuisine, Elegant Luncheon, Elegant Potato Salad, Elegant Potatoes, Elegant Vegetable, M-J's Autumn Potato Salad, M-J's Original Recipes, Potato Salad on 28/10/2010 at 5:08 am
M-J’s Elegant Autumn Potato Salad
Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.
Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for best flavor.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008
