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Comment by Rod Summers / VEC on January 19, 2009 at 11:05pm

Incidentally I never use butter in a recipe I always use ghee which gives a richer, cleaner taste.

Comment by Rod Summers / VEC on January 19, 2009 at 11:03pm

I just copied this from a google search:
Rösti (Roesti) Recipe
Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.

1kg / 2.2lbs of potatoes, boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste
In this recipe you can choose to either make one large roesti or 4 individual ones. Firstly peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges (Lyonnaise). Melt the butter (please resist the temptationto use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately.

Variations


Bernese Roesti: Add streaky bacon, cut in small strips (lardons) orcubes.

Basilean Roesti: Use half sliced onions and half potatoes.

Valaisian Roesti: Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top. When the cheese has melted, serve with the roesti on the bottom, so don't flip!

Well I can't promise that my curry is worth a 1000 bucks canadian (though those who have tasted it might have a different opinion)but I would provide the cutlery and a cute paper napkin Chantal

Comment by Celestino Neto on January 19, 2009 at 10:59pm

I find that I go to make the potato candy fries, a new experience.

Chantal.

Comment by Pedro Pescador on January 19, 2009 at 10:37pm

Welcome Reed!
Good to see you buddy!

Pedrinski

Comment by Rod Summers / VEC on January 19, 2009 at 10:19pm

I like to believe my curry is worth it!
Thanks for the tips... I'll let you know what I did with the sweet potato and whether it was a success. How about sweet potato rosti?

Comment by Rod Summers / VEC on January 19, 2009 at 10:06pm

I bought a sweet potato on Saturday how do I make sweet potato fries? Do I have to soak the chips in salted water overnight? I seem to remember a friend (Indonesian) once told me his mother does this. It has been stormy and raining most of the day and hovering just above freezing. I'm making chicken curry with papadums and rice on Wednesday Chantal, you are welcome to participate!

Comment by Judy Skolnick on January 19, 2009 at 9:26pm

Chantal, you make the best burgers and sweet potato fries and nice salad, wine?

Comment by Celestino Neto on January 19, 2009 at 2:43pm

há,há,há.... friends

Comment by Rod Summers / VEC on January 19, 2009 at 11:30am

May I have a taste of that weird wolf and funky fox stew please? Is it still cold chantal? Are Mondays always like this? Fortunately my mouse. Yum.

Comment by Talking Bird on January 19, 2009 at 2:53am

The picture of the Guará Wolf reminded me of something interesting that happened recently. A fox ran in front of my car, on a small rural road at night, when I was driving 50 mph. He was not far in front of me, and I was sure I would hit him as he crossed the road. I quickly reached for the brake. But before I could even push down on the brake pedal, the fox was safely across the road. He moved like a flash of light. And then, just to show off, the fox turned around and crossed the road again! This time his tail cleared my front bumper by only a few inches.

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