Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 From Vegetarian Epicure by Anna Thomas page 147 Delicious, I'm sure I will make this during the holidays. Ragout of Potatoes 6 large russet potatoes (or 3 lbs) I used Yukon Gold 2 large onions 1/4 cup butter (I used 2 tbls. olive oil) 1 tsp, Bakon yeast powder (use nutritional yeast and a dash if liquid smoke if you can't find Bakon flavored powder) 2 to 3 cloves garlic, minced or pressed 1 cup strong vegetable broth 1 Tbl. fresh tarragon or 1/2 tsp. dried(I used dried Mexican tarragon, dried dagga and dried lemon balm) salt & pepper (I used some Jamaica Me Crazy seasoned salt and some Sunny Paris from Penzey's) I say add those herbs to this dish! olive oil wine vinegar chopped parsley (I used cilantro) Peel potatoes and dice them (I used my vidalia onion chopped and it was fast). Peel onions and coarsely chop. Heat butter in large skillet (I used my Dutch oven), stir in and saute the onions and garlic with Bakon yeast seasoning until onions are transparent. Add the potato cubes and stir around for a few minutes. When the potatoes are all evenly coated and warmed, add the vegetable broth, the tarragon, some salt and pepper and any other herbs you wish to add. Now add enough water to barely reach the top of the potatoes, don't cover the potatoes above with water, just bring the water level .Bring the mixture to a boil and turn on a low simmer, gently simmer for 45 minutesm stirring often. The potatoes should be tender and most of the liquid gone. A thick sauce will form from the pieces of potato which fall apart. Pour over the potatoes, about 2 tbls. olive oil (I skipped this) and splash with a little white wine vinegar (This really brings out the flavor), mix well. Serve and sprinkle with some fresh chopped parsley or cilantro. Serves 6 to 8 We all want to tell her Tell her that we love her Venice gets a queen Best i've ever seen We all want to kiss her Tell her that we miss her Venice gets a queen Best i've ever Source: Venice Queen - Red Hot Chili Peppers ______________________________\ ____ Catch up on fall's hot new shows on TV. Watch previews, get listings, and more! http://tv./collections/3658 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 Man that opened up in living color lol. That is it. Donna Sent via BlackBerry from T-Mobile Gary Mattingly <gsmattingly Tue, 16 Oct 2007 11:38:11 Re: Ragout of Potatoes Hi, Is this the yeast of which you speak? Or are there several varieties from Bakon? http://www.trueharv <http://www.trueharvest.com/product_info.php/products_id/6164> est.com/product_info.php/products_id/6164 <http://www.trueharv <http://www.trueharvest.com/product_info.php/products_id/6164> est.com/product_info.php/products_id/6164> http://www.savorwis <http://www.savorwisconsin.com/AllListings/detail.asp?recordid=1299 & amp;table=pr\ oducer> consin.com/AllListings/detail.asp?recordid=1299 & table=producer <http://www.savorwis <http://www.savorwisconsin.com/AllListings/detail.asp?recordid=1299 & amp;table=pr\ oducer> consin.com/AllListings/detail.asp?recordid=1299 & table=producer> Interesting in googling this since I find it both in Rhinelander Wisconsin and Scottsdale Arizona. I wonder if it is one and the same. Ah, must be, Scottsdale info says incorporated in Wisconsin. Not a big company though: Est. Employees:3 Est. Employees at Location:1 I'll have to give this a try. Gary --- Donnalilacflower <thelilacflower@ <thelilacflower%40> > wrote: > From Vegetarian Epicure by Anna Thomas page 147 > Delicious, I'm sure I will make this during the > holidays. > > Ragout of Potatoes > > 6 large russet potatoes (or 3 lbs) I used Yukon Gold > 2 large onions > 1/4 cup butter (I used 2 tbls. olive oil) > 1 tsp, Bakon yeast powder (use nutritional yeast and > a > dash if liquid smoke if you can't find Bakon > flavored > powder) > 2 to 3 cloves garlic, minced or pressed > 1 cup strong vegetable broth > 1 Tbl. fresh tarragon or 1/2 tsp. dried(I used dried > Mexican tarragon, dried dagga and dried lemon balm) > salt & pepper (I used some Jamaica Me Crazy seasoned > salt and some Sunny Paris from Penzey's) > I say add those herbs to this dish! > olive oil > wine vinegar > chopped parsley (I used cilantro) > > Peel potatoes and dice them (I used my vidalia onion > chopped and it was fast). Peel onions and coarsely > chop. Heat butter in large skillet (I used my Dutch > oven), stir in and saute the onions and garlic with > Bakon yeast seasoning until onions are transparent. > Add the potato cubes and stir around for a few > minutes. > When the potatoes are all evenly coated and warmed, > add the vegetable broth, the tarragon, some salt and > pepper and any other herbs you wish to add. > Now add enough water to barely reach the top of the > potatoes, don't cover the potatoes above with water, > just bring the water level .Bring the mixture to a > boil and turn on a low simmer, gently simmer for 45 > minutesm stirring often. The potatoes should be > tender and most of the liquid gone. A thick sauce > will form from the pieces of potato which fall > apart. > Pour over the potatoes, about 2 tbls. olive oil (I > skipped this) and splash with a little white wine > vinegar (This really brings out the flavor), mix > well. > Serve and sprinkle with some fresh chopped parsley > or > cilantro. > Serves 6 to 8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 Hi, Is this the yeast of which you speak? Or are there several varieties from Bakon? http://www.trueharvest.com/product_info.php/products_id/6164 <http://www.trueharvest.com/product_info.php/products_id/6164> http://www.savorwisconsin.com/AllListings/detail.asp?recordid=1299 & table=produce\ r <http://www.savorwisconsin.com/AllListings/detail.asp?recordid=1299 & table=produc\ er> Interesting in googling this since I find it both in Rhinelander Wisconsin and Scottsdale Arizona. I wonder if it is one and the same. Ah, must be, Scottsdale info says incorporated in Wisconsin. Not a big company though: Est. Employees:3 Est. Employees at Location:1 I'll have to give this a try. Gary --- Donnalilacflower <thelilacflower wrote: > From Vegetarian Epicure by Anna Thomas page 147 > Delicious, I'm sure I will make this during the > holidays. > > Ragout of Potatoes > > 6 large russet potatoes (or 3 lbs) I used Yukon Gold > 2 large onions > 1/4 cup butter (I used 2 tbls. olive oil) > 1 tsp, Bakon yeast powder (use nutritional yeast and > a > dash if liquid smoke if you can't find Bakon > flavored > powder) > 2 to 3 cloves garlic, minced or pressed > 1 cup strong vegetable broth > 1 Tbl. fresh tarragon or 1/2 tsp. dried(I used dried > Mexican tarragon, dried dagga and dried lemon balm) > salt & pepper (I used some Jamaica Me Crazy seasoned > salt and some Sunny Paris from Penzey's) > I say add those herbs to this dish! > olive oil > wine vinegar > chopped parsley (I used cilantro) > > Peel potatoes and dice them (I used my vidalia onion > chopped and it was fast). Peel onions and coarsely > chop. Heat butter in large skillet (I used my Dutch > oven), stir in and saute the onions and garlic with > Bakon yeast seasoning until onions are transparent. > Add the potato cubes and stir around for a few > minutes. > When the potatoes are all evenly coated and warmed, > add the vegetable broth, the tarragon, some salt and > pepper and any other herbs you wish to add. > Now add enough water to barely reach the top of the > potatoes, don't cover the potatoes above with water, > just bring the water level .Bring the mixture to a > boil and turn on a low simmer, gently simmer for 45 > minutesm stirring often. The potatoes should be > tender and most of the liquid gone. A thick sauce > will form from the pieces of potato which fall > apart. > Pour over the potatoes, about 2 tbls. olive oil (I > skipped this) and splash with a little white wine > vinegar (This really brings out the flavor), mix > well. > Serve and sprinkle with some fresh chopped parsley > or > cilantro. > Serves 6 to 8 Quote Link to comment Share on other sites More sharing options...
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