Skip to content

The Cookstr Weekly: Tubers, Taters & Tots

November 7, 2013

I have long considered potatoes possibly my official ‘favorite food,’ which seems a bit like cheating. Their versatility in flavor and texture is nearly unparalleled. Whether shredded, crispy and browned as part of a perfect breakfast or creamily cozied up next to a juicy piece of steak for dinner, potatoes are an undersung hero of many a meal.

And while fries and chips aren’t the most healthful indulgences for everyday, making them (or a cheesy gratin, or stuffed pierogi) yourself cuts down on the number of added ingredients, as well as the chances you’ll be tempted to indulge more than occasionally.

Warmest regards,
Kara Rota
Editorial Director

Potatoes au Gratin
  by George Geary 

The author’s advice to make these a day or two ahead, allowing the flavors to develop, is well taken in this recipe. While Cheddar is called for here, you could experiment with substituting Gouda, Edam, or another highly meltable cheese. Any type of chop (i.e. pork or lamb) or steak will pair well with this, but I might eat it as the star of the meal with crusty bread and a salad of endive, apple, walnuts and blue cheese. You could even serve a gratin for Thanksgiving in place of stovetop mashed potatoes to really shake things up.

More Potato Recipes from Cookstr

Hash-Brown Pancake by Sheila Lukins

Southwestern Sweet Potato Saute by Sara Moulton

Potato and Leek Soup by Robert W. Surles

Aloo Chokha by Sanjeev Kapoor

Potatoes Girarrosto-Style by Andrew Carmellini 

Cheddar Cheese and Potato Pierogi by Wai Hon Chu and Connie Lovatt

Fennel and Potato Gratin by Jonathan King, Cathy Gunst and Jim Stott

Mashed Potatoes Aligote by Jean-Georges Vongerichten and Mark Bittman 

Sweet Potato Tart by Christopher Idone 

  by Gina DePalma 

“Bônet (pronounced beau-nay) is possibly the ultimate custard dessert and a specialty of the region of Piedmont. Tucked in the northwestern corner of Italy, Piedmont shares a long border with France and produces some of Italy’s finest wines and cheeses. Although Bologna is reputed to be the heart of Italian cuisine, the Piedmontese are justly confident that their cooking is unsurpassed. Bônet combines the richness of a crème brûlée, the gush of caramel from a flan, and that unique bit of Italian ingenuity, crushed amaretti. As it bakes, the amaretti crumbs float to the top of the custard, forming a soft crust on the bottom when the benet is unmolded. Traditionally, bônet is a chocolate dessert, but I have opted for a mocha twist, using some espresso beans and cocoa powder with a touch of cinnamon. This dessert was selling out on my Babbo menu every night for a whopping seven months. It is that good.” – Gina DePalma
Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!


2 Comments leave one →
  1. December 28, 2013 8:17 pm

    Hey! Do you know if they make any plugins to protect against hackers?

    I’m kinda paranoid about losing everything I’ve worked hard on.
    Any recommendations?

  2. March 20, 2014 2:17 pm

    It is best to participate in a contest for probably the greatest blogs on the web.
    I will recommend this web site!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: