Mushroom and Whiskey Gravy also Champ
 

Hello There!
I would like to find a receipe for making Mushroom and Whiskey gravy.
also a receipe for making the potato dish called Champ, the lovely
creamy kind. Hoping that someone can suply the desired information

Paddy.

On 5 Sep 2004 08:55:08 -0700, (Paddy)
wrote:

> Hello There!
> I would like to find a receipe for making Mushroom and Whiskey gravy.
> also a receipe for making the potato dish called Champ, the lovely
> creamy kind. Hoping that someone can suply the desired information
>
> Paddy.


Hi! I typed Champ recipe into Google and this was the #1
hit:

English Champ
Makes/Serves: Serves 6

Ingredients

5 large potatoes, peeled
1 large onion
350 ml (12 fl oz) buttermilk, or milk
6 medium spring onions, finely sliced
1 stick (8 tbsp) 4 oz (112 g) butter
1 tsp salt
Good grinding of black pepper



Method
1. Cook the potatoes in salted water until just tender.

2. Drain, allow to dry off then mash them.

3. Finely grate the onion and cook in the milk for 3 to 4
minutes.

4. Add the milk and onion to the potato and beat to a creamy
consistency.

5. Stir in the spring onions, butter and season to taste.



So this is basically fancy mashed potatoes? I have some
buttermilk in the refrigerator right now... think I'll give
it a try!

sf
Practice safe eating - always use condiments

On 5 Sep 2004 08:55:08 -0700, (Paddy)
wrote:

> Hello There!
> I would like to find a receipe for making Mushroom and Whiskey gravy.
> also a receipe for making the potato dish called Champ, the lovely
> creamy kind. Hoping that someone can suply the desired information
>
> Paddy.


Hi! I typed Champ recipe into Google and this was the #1
hit:

English Champ
Makes/Serves: Serves 6

Ingredients

5 large potatoes, peeled
1 large onion
350 ml (12 fl oz) buttermilk, or milk
6 medium spring onions, finely sliced
1 stick (8 tbsp) 4 oz (112 g) butter
1 tsp salt
Good grinding of black pepper



Method
1. Cook the potatoes in salted water until just tender.

2. Drain, allow to dry off then mash them.

3. Finely grate the onion and cook in the milk for 3 to 4
minutes.

4. Add the milk and onion to the potato and beat to a creamy
consistency.

5. Stir in the spring onions, butter and season to taste.



So this is basically fancy mashed potatoes? I have some
buttermilk in the refrigerator right now... think I'll give
it a try!

sf
Practice safe eating - always use condiments

On 5 Sep 2004 08:55:08 -0700, (Paddy)
wrote:

> Hello There!
> I would like to find a receipe for making Mushroom and Whiskey gravy.
> also a receipe for making the potato dish called Champ, the lovely
> creamy kind. Hoping that someone can suply the desired information
>
> Paddy.


Hi! I typed Champ recipe into Google and this was the #1
hit:

English Champ
Makes/Serves: Serves 6

Ingredients

5 large potatoes, peeled
1 large onion
350 ml (12 fl oz) buttermilk, or milk
6 medium spring onions, finely sliced
1 stick (8 tbsp) 4 oz (112 g) butter
1 tsp salt
Good grinding of black pepper



Method
1. Cook the potatoes in salted water until just tender.

2. Drain, allow to dry off then mash them.

3. Finely grate the onion and cook in the milk for 3 to 4
minutes.

4. Add the milk and onion to the potato and beat to a creamy
consistency.

5. Stir in the spring onions, butter and season to taste.



So this is basically fancy mashed potatoes? I have some
buttermilk in the refrigerator right now... think I'll give
it a try!

sf
Practice safe eating - always use condiments

sf > wrote in message >. ..
> On 5 Sep 2004 08:55:08 -0700, (Paddy)
> wrote:
>
> > Hello There!
> > I would like to find a receipe for making Mushroom and Whiskey gravy.
> > also a receipe for making the potato dish called Champ, the lovely
> > creamy kind. Hoping that someone can suply the desired information
> >
> > Paddy.
>
>
> Hi! I typed Champ recipe into Google and this was the #1
> hit:
>
> English Champ
> Makes/Serves: Serves 6
>
> Ingredients
>
> 5 large potatoes, peeled
> 1 large onion
> 350 ml (12 fl oz) buttermilk, or milk
> 6 medium spring onions, finely sliced
> 1 stick (8 tbsp) 4 oz (112 g) butter
> 1 tsp salt
> Good grinding of black pepper
>
>
>
> Method
> 1. Cook the potatoes in salted water until just tender.
>
> 2. Drain, allow to dry off then mash them.
>
> 3. Finely grate the onion and cook in the milk for 3 to 4
> minutes.
>
> 4. Add the milk and onion to the potato and beat to a creamy
> consistency.
>
> 5. Stir in the spring onions, butter and season to taste.
>
>
>
> So this is basically fancy mashed potatoes? I have some
> buttermilk in the refrigerator right now... think I'll give
> it a try!
>
> sf
> Practice safe eating - always use condiments

Hey! Where's the butter??????????????????
Lynn from Fargo

sf > wrote in message >. ..
> On 5 Sep 2004 08:55:08 -0700, (Paddy)
> wrote:
>
> > Hello There!
> > I would like to find a receipe for making Mushroom and Whiskey gravy.
> > also a receipe for making the potato dish called Champ, the lovely
> > creamy kind. Hoping that someone can suply the desired information
> >
> > Paddy.
>
>
> Hi! I typed Champ recipe into Google and this was the #1
> hit:
>
> English Champ
> Makes/Serves: Serves 6
>
> Ingredients
>
> 5 large potatoes, peeled
> 1 large onion
> 350 ml (12 fl oz) buttermilk, or milk
> 6 medium spring onions, finely sliced
> 1 stick (8 tbsp) 4 oz (112 g) butter
> 1 tsp salt
> Good grinding of black pepper
>
>
>
> Method
> 1. Cook the potatoes in salted water until just tender.
>
> 2. Drain, allow to dry off then mash them.
>
> 3. Finely grate the onion and cook in the milk for 3 to 4
> minutes.
>
> 4. Add the milk and onion to the potato and beat to a creamy
> consistency.
>
> 5. Stir in the spring onions, butter and season to taste.
>
>
>
> So this is basically fancy mashed potatoes? I have some
> buttermilk in the refrigerator right now... think I'll give
> it a try!
>
> sf
> Practice safe eating - always use condiments

Hey! Where's the butter??????????????????
Lynn from Fargo

On 5 Sep 2004 22:56:43 -0700, (Lynn
Gifford) wrote:

> sf > wrote in message >. ..
> > On 5 Sep 2004 08:55:08 -0700, (Paddy)
> > wrote:
> >
> > > Hello There!
> > > I would like to find a receipe for making Mushroom and Whiskey gravy.
> > > also a receipe for making the potato dish called Champ, the lovely
> > > creamy kind. Hoping that someone can suply the desired information
> > >
> > > Paddy.
> >
> >
> > Hi! I typed Champ recipe into Google and this was the #1
> > hit:
> >
> > English Champ
> > Makes/Serves: Serves 6
> >
> > Ingredients
> >
> > 5 large potatoes, peeled
> > 1 large onion
> > 350 ml (12 fl oz) buttermilk, or milk
> > 6 medium spring onions, finely sliced
> > 1 stick (8 tbsp) 4 oz (112 g) butter
> > 1 tsp salt
> > Good grinding of black pepper
> >
> >
> >
> > Method
> > 1. Cook the potatoes in salted water until just tender.
> >
> > 2. Drain, allow to dry off then mash them.
> >
> > 3. Finely grate the onion and cook in the milk for 3 to 4
> > minutes.
> >
> > 4. Add the milk and onion to the potato and beat to a creamy
> > consistency.
> >
> > 5. Stir in the spring onions, butter and season to taste.
> >
> >
> >
> > So this is basically fancy mashed potatoes? I have some
> > buttermilk in the refrigerator right now... think I'll give
> > it a try!
>
>
> Hey! Where's the butter??????????????????
> Lynn from Fargo

I thought it would have a tangy flavor, but I can't give a
report because the buttermilk I thought was in the
refrigerator - wasn't, so I made regular mashed potatoes
instead.... with LOTS of butter.

sf
Practice safe eating - always use condiments

On 5 Sep 2004 22:56:43 -0700, (Lynn
Gifford) wrote:

> sf > wrote in message >. ..
> > On 5 Sep 2004 08:55:08 -0700, (Paddy)
> > wrote:
> >
> > > Hello There!
> > > I would like to find a receipe for making Mushroom and Whiskey gravy.
> > > also a receipe for making the potato dish called Champ, the lovely
> > > creamy kind. Hoping that someone can suply the desired information
> > >
> > > Paddy.
> >
> >
> > Hi! I typed Champ recipe into Google and this was the #1
> > hit:
> >
> > English Champ
> > Makes/Serves: Serves 6
> >
> > Ingredients
> >
> > 5 large potatoes, peeled
> > 1 large onion
> > 350 ml (12 fl oz) buttermilk, or milk
> > 6 medium spring onions, finely sliced
> > 1 stick (8 tbsp) 4 oz (112 g) butter
> > 1 tsp salt
> > Good grinding of black pepper
> >
> >
> >
> > Method
> > 1. Cook the potatoes in salted water until just tender.
> >
> > 2. Drain, allow to dry off then mash them.
> >
> > 3. Finely grate the onion and cook in the milk for 3 to 4
> > minutes.
> >
> > 4. Add the milk and onion to the potato and beat to a creamy
> > consistency.
> >
> > 5. Stir in the spring onions, butter and season to taste.
> >
> >
> >
> > So this is basically fancy mashed potatoes? I have some
> > buttermilk in the refrigerator right now... think I'll give
> > it a try!
>
>
> Hey! Where's the butter??????????????????
> Lynn from Fargo

I thought it would have a tangy flavor, but I can't give a
report because the buttermilk I thought was in the
refrigerator - wasn't, so I made regular mashed potatoes
instead.... with LOTS of butter.

sf
Practice safe eating - always use condiments

On 5 Sep 2004 22:56:43 -0700, (Lynn
Gifford) wrote:

> sf > wrote in message >. ..
> > On 5 Sep 2004 08:55:08 -0700, (Paddy)
> > wrote:
> >
> > > Hello There!
> > > I would like to find a receipe for making Mushroom and Whiskey gravy.
> > > also a receipe for making the potato dish called Champ, the lovely
> > > creamy kind. Hoping that someone can suply the desired information
> > >
> > > Paddy.
> >
> >
> > Hi! I typed Champ recipe into Google and this was the #1
> > hit:
> >
> > English Champ
> > Makes/Serves: Serves 6
> >
> > Ingredients
> >
> > 5 large potatoes, peeled
> > 1 large onion
> > 350 ml (12 fl oz) buttermilk, or milk
> > 6 medium spring onions, finely sliced
> > 1 stick (8 tbsp) 4 oz (112 g) butter
> > 1 tsp salt
> > Good grinding of black pepper
> >
> >
> >
> > Method
> > 1. Cook the potatoes in salted water until just tender.
> >
> > 2. Drain, allow to dry off then mash them.
> >
> > 3. Finely grate the onion and cook in the milk for 3 to 4
> > minutes.
> >
> > 4. Add the milk and onion to the potato and beat to a creamy
> > consistency.
> >
> > 5. Stir in the spring onions, butter and season to taste.
> >
> >
> >
> > So this is basically fancy mashed potatoes? I have some
> > buttermilk in the refrigerator right now... think I'll give
> > it a try!
>
>
> Hey! Where's the butter??????????????????
> Lynn from Fargo

I thought it would have a tangy flavor, but I can't give a
report because the buttermilk I thought was in the
refrigerator - wasn't, so I made regular mashed potatoes
instead.... with LOTS of butter.

sf
Practice safe eating - always use condiments

In article >, wrote:
>On 5 Sep 2004 08:55:08 -0700, (Paddy) wrote:
>> I would like to find a receipe for making Mushroom and Whiskey gravy.
>> also a receipe for making the potato dish called Champ, the lovely
>> creamy kind. Hoping that someone can suply the desired information
>
>Hi! I typed Champ recipe into Google and this was the #1 hit:
>
>English Champ Makes/Serves: Serves 6
>Ingredients
>
>5 large potatoes, peeled
>1 large onion
>350 ml (12 fl oz) buttermilk, or milk
>6 medium spring onions, finely sliced
>1 stick (8 tbsp) 4 oz (112 g) butter
>1 tsp salt
>Good grinding of black pepper
>
>Method
>1. Cook the potatoes in salted water until just tender.
>2. Drain, allow to dry off then mash them.
>3. Finely grate the onion and cook in the milk for 3 to 4 minutes.
>4. Add the milk and onion to the potato and beat to a creamy consistency.
>5. Stir in the spring onions, butter and season to taste.
>
>So this is basically fancy mashed potatoes? I have some
>buttermilk in the refrigerator right now... think I'll give it a try!

Yeah, sounded very like mashed spuds to me too. Reminded me of a tale
my old aunt once told about mashed spuds. Around here they're
basically spuds mashed after boiling in salted water then mix in
finely chopped onion, parsley, and butter. But the mashed spuds
served by another relative were always much smoother and creamier than
those prepared by my aunt, and she was a bit put out over this. :-)

Finally, the secret was revealed -- add a bit of simmering milk to the
spuds after mashing and before adding in the other stuff. Fair
enough, but my aunt decided it wasn't worth the effort to dirty
another pot just to heat some milk. Then it was pointed out that you
didn't need another pot -- just make a "well" in the spuds down to the
bottom of the saucepan; put a bit of milk into it and reheat until it
bubbles; then mix.

Cheers, Phred.

--
LID

In article >, wrote:
>On 5 Sep 2004 08:55:08 -0700, (Paddy) wrote:
>> I would like to find a receipe for making Mushroom and Whiskey gravy.
>> also a receipe for making the potato dish called Champ, the lovely
>> creamy kind. Hoping that someone can suply the desired information
>
>Hi! I typed Champ recipe into Google and this was the #1 hit:
>
>English Champ Makes/Serves: Serves 6
>Ingredients
>
>5 large potatoes, peeled
>1 large onion
>350 ml (12 fl oz) buttermilk, or milk
>6 medium spring onions, finely sliced
>1 stick (8 tbsp) 4 oz (112 g) butter
>1 tsp salt
>Good grinding of black pepper
>
>Method
>1. Cook the potatoes in salted water until just tender.
>2. Drain, allow to dry off then mash them.
>3. Finely grate the onion and cook in the milk for 3 to 4 minutes.
>4. Add the milk and onion to the potato and beat to a creamy consistency.
>5. Stir in the spring onions, butter and season to taste.
>
>So this is basically fancy mashed potatoes? I have some
>buttermilk in the refrigerator right now... think I'll give it a try!

Yeah, sounded very like mashed spuds to me too. Reminded me of a tale
my old aunt once told about mashed spuds. Around here they're
basically spuds mashed after boiling in salted water then mix in
finely chopped onion, parsley, and butter. But the mashed spuds
served by another relative were always much smoother and creamier than
those prepared by my aunt, and she was a bit put out over this. :-)

Finally, the secret was revealed -- add a bit of simmering milk to the
spuds after mashing and before adding in the other stuff. Fair
enough, but my aunt decided it wasn't worth the effort to dirty
another pot just to heat some milk. Then it was pointed out that you
didn't need another pot -- just make a "well" in the spuds down to the
bottom of the saucepan; put a bit of milk into it and reheat until it
bubbles; then mix.

Cheers, Phred.

--
LID

In article >,
says...
> I thought it would have a tangy flavor, but I can't give a
> report because the buttermilk I thought was in the
> refrigerator - wasn't, so I made regular mashed potatoes
> instead.... with LOTS of butter.
>
In the future if you don't have buttermilk, you can make a reasonable
substitute by using one cup less one tablespoon of regular milk and
adding 1 tablespoon of vinegar or lemon juice.

I keep a can of powdered buttermilk on hand for baking - I've not noticed
any discernible difference from the liquid version. You can find it in
the baking aisle at Safeway. Kept in the fridge, it lasts a long time.

By the way, hot enough for ya? I was up in Sonoma this weekend and it was
in the high 90s; looked forward to coming back to the city and cooling
off and was very disappointed the place wasn't fogged in.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> I thought it would have a tangy flavor, but I can't give a
> report because the buttermilk I thought was in the
> refrigerator - wasn't, so I made regular mashed potatoes
> instead.... with LOTS of butter.
>
In the future if you don't have buttermilk, you can make a reasonable
substitute by using one cup less one tablespoon of regular milk and
adding 1 tablespoon of vinegar or lemon juice.

I keep a can of powdered buttermilk on hand for baking - I've not noticed
any discernible difference from the liquid version. You can find it in
the baking aisle at Safeway. Kept in the fridge, it lasts a long time.

By the way, hot enough for ya? I was up in Sonoma this weekend and it was
in the high 90s; looked forward to coming back to the city and cooling
off and was very disappointed the place wasn't fogged in.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Tue, 07 Sep 2004 01:13:32 GMT, Donna Rose
> wrote:

> By the way, hot enough for ya? I was up in Sonoma this weekend

I love Sonoma!! Were you in the town or the county?

Our weekend was spent cleaning out the basement and yard
(big whoop).

> and it was in the high 90s;

Hope you were near water! My saving grace yesterday was
sitting under a (tree sized) bush in the shade with my feet
in grandson's wading pool while I read Angels & Deamons. It
was hotter than Hell, so that book was appropriate.
:)

> looked forward to coming back to the city and cooling
> off and was very disappointed the place wasn't fogged in.

You're a true San Franciscan! On a hot day, we love to see
that fog rolling in under the Bridge as we approach SF from
the North or rolling over the coastal mountains (it looks
like a waterfall of fog) when we drive up 101 from the
South.

We'll have decent weather until November 7, which is my
*personal* official beginning of winter. I say that with
conviction because that's my daughter's birthday and I've
had too many parties that started off a sunny & warm day,
but ended up pouring rain... so consider yourself warned.
If it happens again this year and you're not prepared, I
promise not to say "I told you so".

;)

sf
Practice safe eating - always use condiments

On Tue, 07 Sep 2004 01:13:32 GMT, Donna Rose
> wrote:

> By the way, hot enough for ya? I was up in Sonoma this weekend

I love Sonoma!! Were you in the town or the county?

Our weekend was spent cleaning out the basement and yard
(big whoop).

> and it was in the high 90s;

Hope you were near water! My saving grace yesterday was
sitting under a (tree sized) bush in the shade with my feet
in grandson's wading pool while I read Angels & Deamons. It
was hotter than Hell, so that book was appropriate.
:)

> looked forward to coming back to the city and cooling
> off and was very disappointed the place wasn't fogged in.

You're a true San Franciscan! On a hot day, we love to see
that fog rolling in under the Bridge as we approach SF from
the North or rolling over the coastal mountains (it looks
like a waterfall of fog) when we drive up 101 from the
South.

We'll have decent weather until November 7, which is my
*personal* official beginning of winter. I say that with
conviction because that's my daughter's birthday and I've
had too many parties that started off a sunny & warm day,
but ended up pouring rain... so consider yourself warned.
If it happens again this year and you're not prepared, I
promise not to say "I told you so".

;)

sf
Practice safe eating - always use condiments

In article >,
says...
> On Tue, 07 Sep 2004 01:13:32 GMT, Donna Rose
> > wrote:
>
> > By the way, hot enough for ya? I was up in Sonoma this weekend
>
> I love Sonoma!! Were you in the town or the county?

County, this past weekend, town the prior one. My nephew just bought a
house in Sebastopol and we had a big family get together at his new digs.

> > and it was in the high 90s;
>
> Hope you were near water! > :)
Not near water, but under some gigantic redwood trees on his property we
were able to keep (relatively) cool.
> My saving grace yesterday was
> sitting under a (tree sized) bush in the shade with my feet
> in grandson's wading pool while I read Angels & Deamons. It
> was hotter than Hell, so that book was appropriate.

I *loved* that book - even better than The Da Vinci Code!
>
> On a hot day, we love to see
> that fog rolling in under the Bridge as we approach SF from
> the North or rolling over the coastal mountains (it looks
> like a waterfall of fog) when we drive up 101 from the
> South.

Ah yes...after all this heat, what a welcome sight that would be.

> We'll have decent weather until November 7, which is my
> *personal* official beginning of winter. I say that with
> conviction because that's my daughter's birthday and I've
> had too many parties that started off a sunny & warm day,
> but ended up pouring rain... so consider yourself warned.
> If it happens again this year and you're not prepared, I
> promise not to say "I told you so".
>
I do indeed consider myself warned!


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> On Tue, 07 Sep 2004 01:13:32 GMT, Donna Rose
> > wrote:
>
> > By the way, hot enough for ya? I was up in Sonoma this weekend
>
> I love Sonoma!! Were you in the town or the county?

County, this past weekend, town the prior one. My nephew just bought a
house in Sebastopol and we had a big family get together at his new digs.

> > and it was in the high 90s;
>
> Hope you were near water! > :)
Not near water, but under some gigantic redwood trees on his property we
were able to keep (relatively) cool.
> My saving grace yesterday was
> sitting under a (tree sized) bush in the shade with my feet
> in grandson's wading pool while I read Angels & Deamons. It
> was hotter than Hell, so that book was appropriate.

I *loved* that book - even better than The Da Vinci Code!
>
> On a hot day, we love to see
> that fog rolling in under the Bridge as we approach SF from
> the North or rolling over the coastal mountains (it looks
> like a waterfall of fog) when we drive up 101 from the
> South.

Ah yes...after all this heat, what a welcome sight that would be.

> We'll have decent weather until November 7, which is my
> *personal* official beginning of winter. I say that with
> conviction because that's my daughter's birthday and I've
> had too many parties that started off a sunny & warm day,
> but ended up pouring rain... so consider yourself warned.
> If it happens again this year and you're not prepared, I
> promise not to say "I told you so".
>
I do indeed consider myself warned!


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.