Just another food snob site

Fall Cuisines

Gooooooooouda – A Lesson In Making the Traditional Not So

Well Thanksgiving has come and gone and it’s time for one of the recipes that I used over the holiday: smoked gouda mashed potatoes.  The idea isn’t mine, at least not all mine.  Over the summer, we went on a family vacation to my beloved Lake Michigan.  We stayed at the Great Wolf Lodge with the kids in Traverse City and was really trying to keep a small budget.  We made sandwiches for lunch and bought pizza for dinner (made a nice lunch the next day as well).  We did a great job so the last night we splurged and went out to eat at a local restaurant.  We didn’t want a chain so we choose The North Peak Brewery to eat.  Nice choice on our part.  Wifey got pan fried walleye, the oldest got a burger and I got a nice steak and porter brew.  With the steak came . . . gouda mashed potatoes.  Very good.  So when I got home, I did a search and found a recipe from Emeril.  It used smoked gouda, but I tried them anyway.  My extended family loved them (they ate ’em all up).  Hopefully yours will too.

5 lbs red skin potatoes

1 1/2 cup cream

1 stick butter cut into 2 tbs pats

1 lbs smoked gouda shredded or cut into small cubes.

1/4 cup grated Parmesan cheese

Peel the potatoes so there is about 1/4 of the skins left and boil until the potatoes can be fork split.  Drain the potatoes and return to the pan.  Add butter and the cheeses and mash with a masher.  The heat of the potatoes will melt the cheeses and butter.  When they are melted, add 1 cup of cream and mash until everything is mixed.  I like my mashed potatoes thick so you may want to add more cream.  Serve hot.  I’ve added garlic to the recipe as well.  Just boil the garlic cloves right along with the potatoes and mash.

These are great to have with any meal: steak, turkey, chicken etc.  The smoked gouda meshes nicely with the traditional mashed potatoes, but isn’t overpowering.  They are also good to freeze and reheat.  Just leave in the refrigerator to thaw overnight and heat.  You may have to add more milk or cream when reheating, if you like.

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The Great Pumpkin (Ale). . . Where Art Thou?

So, sorry it’s been forever since my last post.  School has started and so has coaching and my time is at a premium.  Things will be a little sparse until football is over in November.  I will try to get some small posts in, but they will not be coming in on a regular basis.  For today’s post, I won’t be giving you a recipe, but a question: Where have all the good pumpkin ales gone?  I’ve tried a few and they are all, well, unsatisfactory. I’ve tried a few, but they all leave me . . . wanting.  Some, like Busch’s Jacks Pumpkin Spice Ale tastes like beer soaked pumpkin pie.   Sweet beer (like sweet wine) is not good.  Some, like Sam Adams Harvest Pumpkin Ale tastes too much like their Boston Ale.  The Blue Moon has a nice nice orange color, but tastes like any other ale.  Someone please help me!