Ok – no, really . . I’ll stop posting about this new juicer as soon as the shine wears off.
But!!!
Potato juice works for thickening gravy much better than flour, cornstarch or Wondra!
It’s true! We had the roast for dinner tonight – – along with roast carrots and potatoes . . . made gravy with the roast juice and used potato juice from my juicer to thicken it.
Perfect!
I figured a juicer was just a luxury appliance, but it sounds like it has more than the basic uses… Does it leave any leftover potatoes? What do you do with those? Or does it juice it all?
Hi Amy – – there is left over potatoe pulp. You can save those for making mashed potatoes – or use in soup stock later by removing it and freezing them 🙂
I feel like I have stumbled on Dan Quail’s blog…..
Ole dan quail he had a farm e.i.e.i.o.e.
Potato. No e unless in the plural – same as tomato.
(Sorry for being pedantic and all that, it just looks silly!)
Perhaps I should read previous comments before posting too.
You say potato . . I say . . . .
Fixed it 😀 Thanks!
Thanks, you could have left one potatoe so everyone would understand my wit 😉
Hmmm I may have to try that.
Usually I just coat the meat in flour before I brown it and it thickens the stew up nicely.
That’s cool, I had no idea you could use potato juice to thicken gravy. (Not that I have a juicer or plan on juicing any potatos anytime soon.)
LOL this is too funny
So there I am, in the middle of making orange chicken for supper. I get all the zest I need off the two oranges I figured it would take, I roll them on the counter a few times, I nuke them for about twenty five seconds, I roll them again, I cut the orange balls in half, and I start squeezing each half into the measuring cup to get the 3/4 cup of juice I need for the sauce. Two nice fresh navel oranges and I’m not sure I get a third of a cup of juice out of them. Then I think “If only I had Lisa’s juicer…”, and I laugh.
Astro 🙂
So . . . more importantly – – how was the orange chicken?
I think I’m going to request that you make weekly recipe posts here – – I have your Guiness brownies scheduled to try sometime this week! 🙂
Orange chicken was fantastic!!!! Serves 4 – 6 my ass, there’s barely enough for anybody other than me!
Then last night I made Marcus Samuelsson’s swedish meatballs from a recipe that was in Friday’s paper (found a similar recipe that I’ll convert in a minute) which was also delicious. I was really curious about it when I read that the sauce used both pickle juice and lindenberries (with a nice substitute for cranberry preserves).
Swedish meatballs
Serves 4 to 6
For the meatballs
1/2 cup fine dry bread crumbs
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
For the sauce
1 cup chicken stock
1/2 cup heavy cream
1/4 cup lingonberry preserves (or cranberry preserves / sauce)
2 tablespoons juice from quick pickled cucumbers
Kosher salt and freshly ground black pepper
Prepare the meatballs: Heat the oil in a small skillet over medium heat. Add the onion and sauté for about 5 minutes, until softened. Remove from the heat. In a large bowl, combine the ground beef, pork, onion, honey, and egg, and mix well with your hands. Season with salt and pepper to taste. Combine the bread crumbs and heavy cream in a separate small bowl, stirring with a fork until all the crumbs are moistened. Add the bread crumb–cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs. Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.
Prepare the sauce: Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through.
Serve hot with hot preserves and pickles.
Astro – I can see I’m going to have to give you a login to this blog and request that you make a “Recipe of the Week” post on a regular basis.
I’m printing this one out! And I STILL haven’t tried the Guiness brownies yet!
AND – still awaiting the orange chicken recipe. And . . and … and . .
Ok – I think I’m done.
If you’re game on the recipe of the week thing – – let me know – you’ll get your login here asap 😀
God I love food! lol
Sounds like it could be fun… 🙂
Hmmmmm. I’ll be a part of “Just A Girl”. Am I going to have to wear a dress when I do my pieces??? Shave my…. legs???? Watch Barbara Streisand movies???? :shock::shock::shock:
only if you provide pictures, astro! 😈
Be careful what you wish for… :twisted::shock:
Hello there 🙂
In sweden we eat swedish meatballs whit boiled potato and brown sauce. and lindenberries ore what you call them in usa..
Im my meatballs i allso have “extract” from meat, dont know what you call it in usa 🙁
(if you boil meatbones in wather and add salt, boil it for a long while untill you get a good tasting “soup”. buljong we call it.)
In swedish the dish is called:
Köttbullar med kokt potatis, brunsås och lingonsylt.
(meatballs whit potato, brownsause and lindenberries)
Its a typicall swedish dish… \:d/\:d/
I have verified this with my own juicer: Potato juice is the very best thickener you can get. Much better than corn-starch. Unlike cornflour it never goes lumpy and it gives your gravy a delightful roast potato flavor.