Potato

Latke Battle: Russet Versus Yukon Gold

My brother came over for lunch today and brought by the makings of a wonderful latke feast.

We didn't have latkes. By the time we got through with the rest of the food, we were far too full. He kindly left me with potatoes, oil, sour cream, applesauce, and everything else I needed on the condition that I blog about which type of potato was better for latkes: russet or Yukon Gold. He left me with plenty of both.

A Kitchen Tool I Am Thankful For...

I don't think that I've extolled the virtues of my vegetable peeler to you all. I should. It is awesome. I know a lot of people swear by those Y-shaped peelers. I admit, those are better than those all-metal swivel peelers. My peeler, though? I bought it because I hated my old potato peeler. I saw this one. It is a Kitchenaid Euro Peeler. It isn't the fancy one, either. It is the cheap, $6 or so version.

Uses for parmesan rinds

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Don't throw out your parmesan rinds. Instead, add them to all sorts of simmering foods to add a depth of flavor:

  • Soups
  • Sauces (particularly tomato sauces)
  • Rice dishes (particularly risotto)
  • Beans
  • Potatoes
  • Pasta

Remove the rind before serving.

This should work with other sorts of hard-rind cheeses as well.

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