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Old 05-09-2011, 10:43 PM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda


I wanted to take a potato salad to a potluck I attended at the park
last week. I didn't want to take a mayonnaise dressed potato salad and
have it sitting around on a hot day, so I got busy looking for
non-mayo ideas for dressing a potato salad.
After rambling through a couple of cooking magazines I found the
perfect one in the July-August issue of Food Network Magazine. The
magazine has a little "fly out" booklet with 50 great potato salad
ideas and I snagged one, the Bagna Cauda idea.

It's delicious and was a really big hit at the picnic.

Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycor...gna-cauda.html

http://tinyurl.com/3ohutln

Here's the recipe I used.

@@@@@ Now You're Cooking! Export Format

Bagna Cauda

salads/salad dressings, vegetables

1 pound red potatoes; boiled and sliced
1/3 cup olive oil
6 anchovy fillets
4 cloves garlic; smashed
1/2 teaspoon red pepper flakes
1/4 cup chopped parsley
1/4 cup chopped scallions
1 tablespoon chopped oregano
juice and zest of one lemon

In the olive oil, cook the anchovies, garlic and red pepper flakes for
5 minutes. Then add the parelsy, scallions, oregano the zest and juice
of one lemon.
Drizzle over 1 pound of boiled sliced red potatoes.

koko's notes;
For the potatoes I used small white potatoes, boiled and chunked.
It didn't taste spicy enough for my taste so I amped up the anchovies
and red pepper flakes.

Notes: Food Network Magazine July-Aug '11


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

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Old 06-09-2011, 01:12 AM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

On Mon, 05 Sep 2011 14:43:25 -0700, wrote:


I wanted to take a potato salad to a potluck I attended at the park
last week. I didn't want to take a mayonnaise dressed potato salad and
have it sitting around on a hot day, so I got busy looking for
non-mayo ideas for dressing a potato salad.
After rambling through a couple of cooking magazines I found the
perfect one in the July-August issue of Food Network Magazine. The
magazine has a little "fly out" booklet with 50 great potato salad
ideas and I snagged one, the Bagna Cauda idea.

It's delicious and was a really big hit at the picnic.

Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycor...gna-cauda.html

http://tinyurl.com/3ohutln

Here's the recipe I used.

@@@@@ Now You're Cooking! Export Format

Bagna Cauda

salads/salad dressings, vegetables

1 pound red potatoes; boiled and sliced
1/3 cup olive oil
6 anchovy fillets
4 cloves garlic; smashed
1/2 teaspoon red pepper flakes
1/4 cup chopped parsley
1/4 cup chopped scallions
1 tablespoon chopped oregano
juice and zest of one lemon

In the olive oil, cook the anchovies, garlic and red pepper flakes for
5 minutes. Then add the parelsy, scallions, oregano the zest and juice
of one lemon.
Drizzle over 1 pound of boiled sliced red potatoes.

koko's notes;
For the potatoes I used small white potatoes, boiled and chunked.
It didn't taste spicy enough for my taste so I amped up the anchovies
and red pepper flakes.


Looks good but for one pound of potatoes it wasn't worth dirtying a
bowl... and you peeled them, so there was even less, wouldn't fill a
cavity... and to me all that dressing looks sufficent for three pounds
of potatoes. I wouldn't consider cooking one pound of potatoes for
anything... I typically use an entire five pound bag, may reserve the
two largest for baked... I like to make plenty for left overs, potato
salad tastes even better the next day... if it was worth making at all
then make more than one serving. I can't believe that anyone goes to
the trouble of making potato salad with just one measly pound of
spuds... normal folks buy that little bit at the deli.
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Old 06-09-2011, 01:33 AM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

On Sep 5, 7:12*pm, Brooklyn1 Gravesend1 wrote:
On Mon, 05 Sep 2011 14:43:25 -0700, wrote:

1 pound of boiled sliced red potatoes.


koko's notes;
For the potatoes I used small white potatoes, boiled and chunked.
It didn't taste spicy enough for my taste so I amped up the anchovies
and red pepper flakes.


Looks good but for one pound of potatoes it wasn't worth dirtying a
bowl... and you peeled them, so there was even less, wouldn't fill a
cavity... and to me all that dressing looks sufficent for three pounds
of potatoes. *I wouldn't consider cooking one pound of potatoes for
anything.


I'm agreeing again with Sheldon. I would not have turned on my stove
and dirtied a pot for one pound of potatoes even though it was a
potluck at the park and others were bringing food. With such a small
amount probably no more than 3 got to sample your effort.
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Old 06-09-2011, 10:04 AM
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I also agree that Potato salad taste better withou mayo. Just my humble opinion


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Old 06-09-2011, 01:02 PM
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Delicious recipe! It's make me hungry I will try this soon.
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Old 06-09-2011, 06:00 PM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

On Mon, 05 Sep 2011 20:12:46 -0400, Brooklyn1 wrote:

On Mon, 05 Sep 2011 14:43:25 -0700, wrote:


I wanted to take a potato salad to a potluck I attended at the park
last week. I didn't want to take a mayonnaise dressed potato salad and
have it sitting around on a hot day, so I got busy looking for
non-mayo ideas for dressing a potato salad.
After rambling through a couple of cooking magazines I found the
perfect one in the July-August issue of Food Network Magazine. The
magazine has a little "fly out" booklet with 50 great potato salad
ideas and I snagged one, the Bagna Cauda idea.

It's delicious and was a really big hit at the picnic.

Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycor...gna-cauda.html

http://tinyurl.com/3ohutln

Here's the recipe I used.

@@@@@ Now You're Cooking! Export Format

Bagna Cauda

salads/salad dressings, vegetables

1 pound red potatoes; boiled and sliced
1/3 cup olive oil
6 anchovy fillets
4 cloves garlic; smashed
1/2 teaspoon red pepper flakes
1/4 cup chopped parsley
1/4 cup chopped scallions
1 tablespoon chopped oregano
juice and zest of one lemon

In the olive oil, cook the anchovies, garlic and red pepper flakes for
5 minutes. Then add the parelsy, scallions, oregano the zest and juice
of one lemon.
Drizzle over 1 pound of boiled sliced red potatoes.

koko's notes;
For the potatoes I used small white potatoes, boiled and chunked.
It didn't taste spicy enough for my taste so I amped up the anchovies
and red pepper flakes.


Looks good but for one pound of potatoes it wasn't worth dirtying a
bowl... and you peeled them, so there was even less, wouldn't fill a
cavity... and to me all that dressing looks sufficent for three pounds
of potatoes. I wouldn't consider cooking one pound of potatoes for
anything... I typically use an entire five pound bag, may reserve the
two largest for baked... I like to make plenty for left overs, potato
salad tastes even better the next day... if it was worth making at all
then make more than one serving. I can't believe that anyone goes to
the trouble of making potato salad with just one measly pound of
spuds... normal folks buy that little bit at the deli.


just how much ****ing potato salad do your cats eat?

blake
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Old 06-09-2011, 08:51 PM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

wrote:
I wanted to take a potato salad to a potluck I attended at the park
last week. I didn't want to take a mayonnaise dressed potato salad and
have it sitting around on a hot day, so I got busy looking for
non-mayo ideas for dressing a potato salad.
After rambling through a couple of cooking magazines I found the
perfect one in the July-August issue of Food Network Magazine. The
magazine has a little "fly out" booklet with 50 great potato salad
ideas and I snagged one, the Bagna Cauda idea.

It's delicious and was a really big hit at the picnic.

Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycor...gna-cauda.html

http://tinyurl.com/3ohutln

Here's the recipe I used.

@@@@@ Now You're Cooking! Export Format

Bagna Cauda

salads/salad dressings, vegetables

1 pound red potatoes; boiled and sliced
1/3 cup olive oil
6 anchovy fillets
4 cloves garlic; smashed
1/2 teaspoon red pepper flakes
1/4 cup chopped parsley
1/4 cup chopped scallions
1 tablespoon chopped oregano
juice and zest of one lemon

In the olive oil, cook the anchovies, garlic and red pepper flakes for
5 minutes. Then add the parelsy, scallions, oregano the zest and juice
of one lemon.
Drizzle over 1 pound of boiled sliced red potatoes.

koko's notes;
For the potatoes I used small white potatoes, boiled and chunked.
It didn't taste spicy enough for my taste so I amped up the anchovies
and red pepper flakes.

Notes: Food Network Magazine July-Aug '11


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com


A trick a restaurant friend taught me for cooking potatoes when you have
more time than effort to spend: Cover with cold salted water, bring to a
rolling boil, let boil for one minute, cover pot, turn off the heat, and go
do something else. By the time the water is cool enough to handle the
potatoes, they will be done just right, not over or under cooked. They can
then be reheated or sauted. That's how they do it at his restaurant, at any
rate.

I've tried this many times with small unpeeled potatoes, and the result was
always perfect -- not waterlogged as I might have expected. I have not
tried it with large peeled potatoes, which might waterlog more easily.


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Old 06-09-2011, 09:38 PM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

On 2011-09-06, Hackmatack wrote:

I've tried this many times with small unpeeled potatoes, and the result was
always perfect --


Define small and at what elevation. All those general rules mean
nothing to ppl that may live where you don't and buy food unlike
yours.

nb
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Old 06-09-2011, 10:00 PM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

On 2011-09-06, Hackmatack wrote:

balls or slightly larger, and the restaurant in question was not located on
Pike's Peak.


My point, exactly. Not quite Pikes Peak, but 8,000 ft. If you don't
think that has an effect, you are wrong.

nb
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Old 07-09-2011, 12:18 AM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

On Sep 6, 2:51*pm, Hackmatack wrote:


A trick a restaurant friend taught me for cooking potatoes when you have
more time than effort to spend: Cover with cold salted water, bring to a
rolling boil, let boil for one minute, cover pot, turn off the heat, and go
do something else. *By the time the water is cool enough to handle the
potatoes, they will be done just right, not over or under cooked. They can
then be reheated or sauted. That's how they do it at his restaurant, at any
rate.

I've tried this many times with small unpeeled potatoes, and the result was
always perfect -- not waterlogged as I might have expected. *I have not
tried it with large peeled potatoes, which might waterlog more easily.


Try a steamer insert and you'll not have water logged potatoes.

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Old 07-09-2011, 02:44 AM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda

On 6 Sep 2011 21:00:11 GMT, notbob wrote:

On 2011-09-06, Hackmatack wrote:

balls or slightly larger, and the restaurant in question was not located on
Pike's Peak.


My point, exactly. Not quite Pikes Peak, but 8,000 ft. If you don't
think that has an effect, you are wrong.


In my years of spud experience boiling potatoes need careful atention
to forking and plunged into cold water at the exact moment of
doneness, too soon and yoose got pencil erasers, too long yoose got
mush.
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Old 07-09-2011, 08:13 AM posted to rec.food.cooking
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Default Potato Salad ala Bagna Cauda


"ItsJoanNotJoann" wrote in message
...
On Sep 6, 2:51 pm, Hackmatack wrote:


A trick a restaurant friend taught me for cooking potatoes when you have
more time than effort to spend: Cover with cold salted water, bring to a
rolling boil, let boil for one minute, cover pot, turn off the heat, and
go
do something else. By the time the water is cool enough to handle the
potatoes, they will be done just right, not over or under cooked. They
can
then be reheated or sauted. That's how they do it at his restaurant, at
any
rate.

I've tried this many times with small unpeeled potatoes, and the result
was
always perfect -- not waterlogged as I might have expected. I have not
tried it with large peeled potatoes, which might waterlog more easily.


Try a steamer insert and you'll not have water logged potatoes.


I never cook veggies in water. I always steam.

--
http://www.shop.helpforheros.org.uk



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