Papas Chorreadas

Papas Chorreadas
Columbia


In frypan melt:
2 tbsp butter or margarine (30 ml)

Add and fry:
6 green onions, cut in one inch lengths (spring onions, scallions etc)
1/2 cup diced onion
5 tomatoes, peeled and coarsley chopped

Cook stirring frequently, until soft and transparent, about 5 minutes

Lower heat and add:
1/2 cup cream (125 ml)
1 tsp cilantro, finely chopped
1/4 tsp dried oregano
pinch of ground cumin
1/2 tsp salt
freshly ground pepper to taste

Cook over low heat, stirring constantly

Add:
1 cup mozarella cheese, grated (250 ml)

Continue stirring and cook until cheese melts.

Pour sauce over:
8 large potatoes, unpeeled and boiled

**Option:
Serve sauce over green beans, broccoli, or cauliflower instead of potatoes

Moroccan Potato Casserole

Sauce:
6 medium cloves garlic, peeled
2 tsp paprika
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne (red pepper)
3/4 cup chopped fresh parsley
3/4 cup chopped fresh cilantro
Juice of one lemon
3 tbsp red wine vinegar
2-3 tbsp olive oil
1 1/2 lbs small red potatoes, scrubbed and sliced 1/2 inch thick
4 stalks celery, cut into 2 inch pieces
3 large bell peppers (capsicum) (one of each color-red green and
yellow)
3 medium tomatoes, each cut into 8 wedges
1-2 tbsp oilve oil
Preheat oven to 350 F. Make sauce- In food processor, combine garlic,
paprika, salt, cumin, and cayenne and process until a paste forms.
Add cilantro and parsley and pulse a few times to blend. Add lemon
juice, vinegar, and oil and process until blended. Season with salt
to taste.
In large bowl, combine potatoes, celery and bell peppers. Season
with salt to taste. Add sauce and toss to blend. Transfer to large,
shallow baking dish, tuck tomatoes into mixture and drizzle with oil.
Cover with foil and bake 35 minutes. Uncover and bake until potatoes
are tender, about 20 minutes more. Serve hot.

Gouda Potato Casserole

Potato Casserole with Gouda, Garlic, and Thyme

8 ounces Gouda cheese, shredded (about 2 cups)
4 medium garlic cloves, minced (1 1/2 tbsp)
4 tsp minced fresh thyme leaves
2 tbs butter
1/4 cup all purpose flour
3 1/2 cups chicken stock/broth (vegetable stock would work if you
dont have, maybe even milk although I havent tried it and would
change the taste a LOT)
1 bay leaf
2 lbs Yukon gold potatoes, peeled and sliced 1/8 inch thick
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
3/4 tsp salt (sea salt is real good, even "kosher" salt)
3/4 tsp ground black pepper

1. Put one oven rack to the lower middle position and second oven rack
to highest position; heat oven to 400 degrees. Toss together cheese,
garlic, and thyme in a small bowl, set aside.

2. Heat butter in medium saucepan over medium heat until foaming; whisk
in flour and cook until golden and bubbly, about 30 seconds (*note--
this is called a roux). Whisking constantly, gradually add chicken
broth or water. Increase heat to high, add bay leaf, and bring to a
boil. Reduce heat to medium and simmer, stirring occasionally, until
mixture thickens, about 2 minutes. Off heat, remove and discard bay
leaf; cover to keep sauce warm.

3. Alternating Yukon gold and russet slices, arrange a third of the
potatoes in overlapping rows. Sprinkle potato layer evenly with 1/4
tsp salt, 1/4 tsp pepper, and a third of cheese mixture. Make a
second layer with the same amount of potatoes, salt, pepper, and cheese.
Make a third layer with the same amount of potatoes, salt and pepper,
but reserve the cheese remaining. Pour warm sauce over potatoes,
tilting pan side to side to distribute evenly. Cover with foil and
bake on lower middle rack 45 minutes. Remove foil and continue to bake
until potatoes are tender, about 45 minutes longer. Remove potatoes
from oven and spriknle with remaining cheese; bake on highest rack
until cheese is golden brown, about 5 minutes. Cool 10 minutes and
serve.

Potato Kubba

Ingredients & equipement

(For the Potato Shell)

*1/4 cup white rice, any type except converted or instant
*3 Potatoes, peeled and cut into chunks
*1 or 2 big slices of day-old bread
*salt
*black pepper

( For the Meat Filling )

* 1 onion, finely chopped
* 2 tbs olive oil
* 1/2 pound ground beef
* Salt
* Black Pepper
* equal pinches of cinnamon, cumin, and curry powder (I sometimes just use curry)
*1/4 cup minced parsely
*Oil for sautéing
*Optional- toasted pine nuts

Instructions

1. Boil the rice in 4 cups of water until tender. Drain and allow to cool down.

2. Steam or boil the potatoes in salted water until tender (roughly 15 minutes). Drain and use a potato masher or mixer to mash.

3. Tear the bread into pieces and whirl them in the food processor-- you should have about a cup of bread crumbs as a result.

4. Measure 1 cup cooked rice, and add to the food processor, processing again with the crumbs

5. Add th potatoes to the rice-bread combo and knead the mixture until a smooth dought is formed. Add salt and pepper to taste.

6. For the stuffing, gently sauté the onion until soft, add meat and spices, and fry for a while, making sure to break up the lumps of meat. when browned, drain any extra oil and stir in the minced parsely & optional toasted pine nuts.

7. To shape the potato cake, form a ball the size of a lime and insert your finger to hollow out the inside. Fill with about a tsp of the meat stuffing and close the potato mixture around the filling. Flatten slightly between yor palms. At this point I like to place the uncooked kubbe in the refigerator for an hour or so to firm it up. You can also freeze it as is to be thawed and fried later on.

8. Lightly sauté the kubbe in oil until pale golden brown and crisp. Serve hot or at room temp.