Beef Stew with Duchess Potato
Maybe it is how I was raised..........To me, Sunday Supper
requires comfort food, like this beef stew with Duchess Potato.
I like to play with themes like beef stew but do twists on them. Like adding a duchess potato to the
dish. This allows for a very interesting
play on textures and flavors. It also
adds nice visual contrast to the plate.
Often when I make duchess potatoes for this type of dish, I
will flavor them. As an example, it is
fun to bury a whole clove of roasted garlic deep inside the piped potato. A buried surprise if you will. Almost like the baby in a king cake but
edible.
Horse radish also makes a nice addition to a duchess potato
when the potato will be pared with beef or lamb. Horseradish also works any other item where I
can see the flavor combination.
When I make duchess potatoes, I usually make a big batch. I freeze the raw piped out potato. When it is frozen solid, I vacuum pack it and
place it back in the freezer. This
allows me to have duchess potatoes on hand anytime I want one. They can be baked from a frozen state or
thawed and baked as these were.
One more variation on the theme of beef stew that I enjoy is
having more vegetables than meat in the dish.
The flavor is still that of beef stew.
It is just healthier.
I would be remiss if I did not mention Diversified Ceramics
for the great bowls that I used for this dish.
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