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The Tyrol: Nioch da patac (Potato Gnocchi, Tyrolean style)

 
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Nioch da patac / Potato Gnocchi, Tyrolean style
 Categories: Val gardena, Vegetarian, Potatoes, Tyrolean
      Yield: 10 servings
 
      1 kg Potatoes, boiled in their
           -skins, peeled and mashed
    300 g  Barley flour
      3    Eggs
           Salt to taste
 
  (Other names:  Gnocchi di patate, Kartoffelnocken)
  
  Mix all the ingredients together well and form into little
  "egg-shapes" about 2 cm long.  Once formed, score them all around

Ireland: Chocolate Potato Cake

Potato is famous for making breads and cakes tender (and for improving their keeping qualities, too). This recipe adds potato to an excellent basic chocolate cake.

This recipe also uses grated chocolate rather than cocoa... so if you're into designer chocolates and you want to exploit the flavor of one of them in a cake, give this a try.

The ingredients:

Ireland: Apple and Potato Cake (Farmhouse-Style Apple Tart with Potato Crust): March 17, 2008

This dish probably started being baked by Irish firesides in its present form about three hundred years ago. It's now baked on halogen and gas and convection cooktops all over the country whenever a home chef wants to make a quick and easy dessert that can with equal aplomb appear cool and demurely sliced on the tea trolley, or as the crown of a country-style supper, piping hot and drizzled with thick Irish cream.

The potato would have been a relatively late addition to the equation. "Filled bannocks" of this kind were being made with merely flour-based doughs in the time of the ancient Celts, who valued the apple not only as a gift and symbol of the Gods, but as one of the relatively few fruits that grows reliably in the Irish climate.

Please note: because of the delicacy of the potato crust, this tart sometimes resists coming out of the pan in one piece (like the example in the background of our picture, which tastefully tore itself in three during removal). The recipe suggests some ways around this problem.

Click on "read more" for the recipe.

The Tyrol: Herrengröstl (Sauteed Veal Ragout with Crunchy Potatoes)

Many Tyrolean local dialects will render the name of this dish as herrengroschl. This is a slightly upmarket version of G'roschl or G'rostl.

One note about this dish: it's vital to do the potatoes in a separate pan from the meat, or the dish will lose the attraction of the contrast between the tender ragout and the crisp potatoes.

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