Daring cooks june 2011: Potato salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Last week tuesday the new herring season started in the netherlands, and as always it got kicked of with a fish auction. The profit of the first barrel at the auction is going to an charrity( a different one every year). After that the dutch people go mad for this fresh raw herrings. So thats why i decided to make an potatosalad with raw fish in it and it was delicious. If you like to know more about the duth herring look here and here.
An herring contains the following vitamins:A1, B1, B2, B6, B12, C, D en E and is a good source for omega-3.

"A dutch"Potato salad with herring and red bellpepper
Original recipe can be found hereservings: 4

Ingredients:
1 pound(1/2kg)small potatoes
8 slices whole-wheat bread
1 jar roasted red pell peppers preserved in water, drained
4 raw herring, skinned and deboned
fresh chives
Lettuce(use any kind you like, i used crisphead)

for the dressing:
3 spoons light mayonaise
3 spoons yoghurt
1 spoon white winevinegar
salt and pepper

1.Peel the potatoes and boil them till tender but not to soft, let them cool completly.
2.Toast the bread.
3.Drain the bell pepper and cut in small pieces.
4.Clean the fish(i had mine cleaned at the market)and cut into a 0,25/0,50inch pieces.
5.Cut/chop the chives into small pieces.
6.make the dressing: mixx together the mayonaise,yoghurt and the vinegar. Add salt and pepper to taste.
7.Put the lettuce on one big plate or divide on 4 smaller plates to make induvidual potions.
8.Whisk together the cooled potatoes, pepper, herring, chives and the dressing. put the salat on the plate you made already.
9. Garnish with some chives.

Jami thank you for this great and healty challenge!

Roasted baby potatoes with herbs for Spud week! at IHCC

After this week we only have left one more week of cooking with Giada. Also after two weeks of Voting our Next chef is finally announced. We could vote for Rick Bayless, Bobbie Flay or Jamie Oliver. Mr. Flay was the least favorit, and it became clear very soon that Jamie or Rick
Would become our chef for the upcoming six months.
Mr. Oliver did it he won the vote with more then half of the votes.

Recipe can be found here
Courtesy of Giada de Laurentiis

Cooking time: 1 hour
Yields: 6 servings

Ingredients
1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.



Admitting this to:

Dutch Potato, witlof and apple mash with pork

This Sunday Spring will finally kick in, whe have been waiting for better weather. Because whe had a verry cold winter whit lots of snow. Don't understand me wrong i really love snow and the Dutch foods for this period( "stampot" mashed potato with different kind of vegetable). But spring time brings other vegetable and fruits again. Soon whe whil be able to eat white asparagus and strawberry again, which i always buy from a farmer 10 minutes by bike from my home. Straight from the field...hhmm delicious, can't hardly wait.


But to say goodbye to winter i cooked the last winter "stampot", witlof/apple mash.


Ingredients ( 4 servings)

1 kg potato ( for masching)
750 g witlof
2 apples
100 ml milk
fresh parsley
2 tblspoons olive oil
3 tblspoons butter
Pork (any kind you like)



Peel, cut and wash the potatoes. Boil them in water with salt for 20-25 minutes until tender. Chop the parsley and clean the witlof, cut these in strips. Peel the apples en remove the core. Half the apple in dices, the other in slices.

Heat the oil in a wok pan, and stir-fry the witlof for 4 minutes. Meanwhile bake or grill the apple slices. Then i grilled the pork untill done.

Heat the milk, drain the potatoes and mash them together with the butter. Mix in the witlof, parsley and apples dices. Garnisch with the apple slices.
Serve immediately

"Eet smakelijk"