
Saturday, October 30, 2010
A Sign Its Saturday

Thursday, October 28, 2010
Dining With Doc: Duchess Potatoes


To prepare the dish you first peel and dice potatoes and cook in water to cover until very tender. Drain and whip in a mixing bowl; gradually beat in the egg yolks. Add cheese, chives, salt and pepper to taste, and beat until light and fluffy. The recipe calls for either using a pastry bag to form the potatoes on a buttered baking sheet or you could pile mounds with a tablespoon. I chose to use a little ‘mouse’ inspired creativity in forming each serving. I found an egg mold that we picked up a few years ago in the parks and employed a little fun to the meal. You then bake at 350 F degrees for 15 to 20 minutes until lightly browned.
My wife says that I follow the recipe exactly, and I do. Trouble is, I have difficulty determining what “to taste” means where others are concerned. I admit, I have in the past enjoyed a nice flavoring of salt, but know now that this isn’t best for me. A little flavoring yes, but I tend to spare the salt more and it has an definite impact on the outcome. The combination of white pepper, which has a distinctly different flavor than black pepper, coupled with my lack of salt, brought this response from my wife, “I like your mashed potatoes better.” That is not to say she didn’t enjoy the offering, she simply thought that my liberality with salt, pepper and butter offered more taste.
By the way, my mashed potatoes are remembrance of recipe my great-grandmother used to prepare. I remember them being heavy on cracked pepper.
So how was Duchess Potatoes? I enjoyed them. True, my tendency to go “Southern” and add a bit more salt would enhance the recipe somewhat, and I will add a pinch more next time around. The addition of shaved Parmesan is nice and I think substituting other varieties, such as Smoked Gouda, would provide a slightly different flavor. Something I’ll try next time out. I've also found other recipes for Duchess Potatoes that add dried dill, garlic powder and paprika, while others call for butter with half and half cream. Variation appears to be encouraged.
As for leftovers (and there were some), I’ll add a bit of salt and warm them in a bit of oil on the stove top. Something like potato cakes. Yum.
Bon Appetite!
Tuesday, October 26, 2010
List My 5
Monday, October 25, 2010
Where In The World

Sunday, October 24, 2010
Saturday, October 23, 2010
And The Survey Says... Wishes!

A Sign Its Saturday
Friday, October 22, 2010
Flashback Friday

Wednesday, October 20, 2010
if i lived in central florida i'd...
Monday, October 18, 2010
Disney World After Dark: Tomorrowland

Sunday, October 17, 2010
Something On A Sunday

Saturday, October 16, 2010
And The Survey Says... It's A 3-Way Tie

A Sign Its Saturday

Friday, October 15, 2010
A Blast From the Past: The Adventurer's Club



Thursday, October 14, 2010
Dining with Doc: Mom's Meat Loaf



Wednesday, October 13, 2010
A Pause for Reflection
Tuesday, October 12, 2010
5 Days in October

Monday, October 11, 2010
Where In The World

Sunday, October 10, 2010
Something On A Sunday

Saturday, October 9, 2010
And The Survey Says... Rock 'n' Roller Coaster
A Sign Its Saturday

Monday, October 4, 2010
Disney World After Dark: Morocco

Sunday, October 3, 2010
Saturday, October 2, 2010
And The Survey Says... Magic Kingdom
A Sign Its Saturday
