Archive for blue congo

Rounding Up the Leftovers: The Almost Tortilla

Posted in cheese, eggs, leftovers, mushroom, peppers, potato, vegetarian with tags , , , , , , , , , on February 13, 2013 by oskila

Came home late. Needed something to eat. Noted the accumulated leftovers from recent cooking adventures. Sprung into action. A proper spanish tortilla, is, from what I’ve gathered, an omelet with maybe more potato than egg in it. I only had half a potato, which makes it an almost tortilla.

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Sautéed some onions and garlic, along with leftover green chili and enoki

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Next, adding sliced potatoes – the blue ones from yesterday. Only had half a very large one, but it added some color and carbs. For a proper tortilla one would fry a much larger amount of sliced potatoes for much longer, instead of a bit of old and boiled. Also sprinkled a bit of smoked paprika and French herbs.

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Adding lightly beaten eggs. I’ve always been taught that it’s best to use a fork, yet when Gordon Ramsay asks some chef to make an omelet to get an estimate on his skill level, they almost infallibly bring out the whisks – which, according to what I’ve learned, increases the risk of a crumbly texture.

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Flipped with the assistance of a pot lid. It’s somewhat amorphous in shape, but that’s something one often has to live with when making an omelet in a pan larger than precisely needed.

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A bit of cheese enhances the experience. The most common solution would probably be grating the cheese and mix it in with the eggs, but I decided to add cheese fairly late in the cooking process and went with sliced. Supposedly, the common Scandinavian cheese slicer is viewed with suspicion in many parts of the world. It’s a very handy tool actually – buying sliced cheese is just silly.

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Fun With Blue Spuds

Posted in cabbage, discount, potato, sauce, side dish with tags , , , , , , , , , on February 12, 2013 by oskila

Today I happened upon very cheap gourmet potatoes of different types. Among them were one of my favourite potatoes, Blue Congo. It’s not only interesting by being purple-blue on the inside, but also a pretty good eat, especially good for mash. Apparently it’s been grown in Sweden since at least the 1930s.

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Since I’ve already tried making mash with congos I wanted to do something different. Since they’re very floury I decided that boiling them in their skins would be the smartest method of cooking.

In the spuds’ boiling water I put more salt than one would with peeled potatoes and then pricked the skins of the potatoes a few times to let at least some salt in. Also chucked in some powdered garlic, just to see what’d happen.

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Today’s protein of choice was the humble falukorv sausage which happened to already be in the freezer.

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After boiling, the potatoes were given a quick swirl in a pan with some oil, thyme and black pepper. I’m rather confident that they would have tasted fine anyway, but I wanted to try frying whole potatoes in their jackets. As you can see, a couple of them look almost dusty. It’s actually salt that’s deposited on the skin.

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Dish assembled. Blue spuds, fried sausage and a quick coleslaw made with just savoy cabbage, sour cream, salt and white pepper.


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