#peipotatoes

[chefilona]

CHEF ILONA: BACON WRAPPED PEI POTATOES W/ MAPLE-SCALLION DRIZZLE & BEER-CHEDDAR DIP

[devotedlyhaunteddaze]

کینیڈین اور امریکی حکام اس ہفتے یہ دیکھنے کے لیے ملاقات کرنے والے ہیں کہ آیاآلووں پر جاری تنازعہ کو ختم کرنے کے لیے پیش رفت ہو سکتی ہے جس کے نتیجے میں کینیڈا نے پرنس ایڈورڈ آئی لینڈ سے امریکہ کو آلو کی تمام ترسیل معطل کر دی تھی۔ #potato #war #canada #canada🇨🇦 ##border #peipotatoes #awazcanada www.awazcanada.com (at Prince Edward Island) https://www.instagram.com/p/CYmojm5rH8f/?utm_medium=tumblr

[doesntgetdrunk]

@peipotatoes replied to this post: 

I FEEL LIKE IT EITHER WON’T LAST OR SHE ACTUALLY IS THE CLONE. LIKE IT WOULD BE A LOT OF WORK FOR RICK TO ACTUALLY SAY SHE IS THE CLONE, AND IT WOULD DESTROY THE KIDS, I THINK, THAT THEIR MOTHER WOULD LEAVE THEM. THEY WOULD EVENTUALLY UNDERSTAND. AND ALSO CAN YOU IMAGINE WHEN BETH COMES BACK AND JERRY HAS BEEN WITH A FAKE THE ENTIRE TIME. RICK WOULD LOVE THAT AND I COULD IMAGINE LIKE 3 MINUTES OF JUST HIM LAUGHING AND MAKING FUN OF JERRY. BUT WHO THE FUCK KNOWS AMIRIGHT

I think she’s a clone too tbh, but I also feel like it should be hard for her clone to be with him too? She has the very same memories and would have to feel the same way towards him that Beth does, right? And she would remember all the events from Froopyland and such. But on the other hand, if it is a clone, Beth never did technically get back together with Jerry. An Rick will probably have a good laugh about it.

[freshstartwithnancybeth]

Sharing some of the beauty of Prince Edward Island. #coastalcommunity #Pei #summer2019 #itsbetterbythewater #kayak #reddirt #agriculture #peipotatoes #potato #farming #saltwater (at Summerside, PEI) https://www.instagram.com/p/BybtdMlJqcv/?igshid=1d6yz4agh44af

[abitmoredetail]

#PEIPotatoes #toronto #thejunction #walmart #pei #potatoes #potato #princeedwardisland (at Walmart Canada) https://www.instagram.com/p/CPwtj8AtYk5/?utm_medium=tumblr

[dogkisser]

We can see that you are eating potatoes- I know that I am allergic to potatoes, but I’m only a little bit allergic #hidingsidney #bubbythebichon #bichonfrise #bichonsofinstagram #norelief #suppertime #potatolove #halifax #novascotia #peipotatoes #rescuedogsofinstagram #dogsofinstagram #dogsofhalifax #dogkisserinternationalheadquarters (at Dogkisser International Headquarters)

[sleepjunkie]

Oh! Canada.. 😍😍 #peipotatoes #pei #charlottetown (at Ken's Island Fries)

[onlyincanadayousay2]

Anne of Green Gables Chocolates 

 We are all stocked up for the weekend! BOGO FREE!!!! SPUD Island Bonfire Barbecue Kettle Cooked Chips! ONLY .98 cents! @luckyfoxpei Warm up your mouth and satisfy your hunger!!! Get them while supplies last @anneschocolates!!! #buylocal #shop local #handmade#anneofgreengables #spudisland #luckyfox #hotbuy #island #potatoes#peipotatoes #peipotatoesalltheway #spudislandchips #luckyfox 🥰😘🤗

[its-palam-blog]

Concours Québec - Carte cadeau d’épicerie de 250 $

Concours Québec - Carte cadeau d’épicerie de 250 $

✔ Aimer la publication ✔ Commenter avec qui tu veux le partager ✔ Cliquer sur le lien pour vous inscrire ❤ Bonne chance à tous!  ❤ #cadeau #chance #Concours #concoursquébec #concoursquebec #jeuconcours #concoursgratuit #gagnant #jeu #prix #quebec #giveway #contest #contestcanada Ce concours est commandité par -> PeiPotatoes ****************** LE MEILLEUR SITE DE CONCOURS GRATUITS AU QUÉBEC Concours Gratuits en ligne Séjours | Argent | Voyages | Lots à gagner tous les jours. www.concourschanceux.com (adsbygoogle = window.adsbygoogle || ).push({});

DESCRIPTION DU PRIX

Concours Québec 🍀 Carte cadeau d’épicerie de 250 $ Concours commandité par PeiPotatoes Gagne $ 250 grocery gift card (adsbygoogle = window.adsbygoogle || ).push({});

COMMENT PARTICIPER À CE JEUX CONCOURS DU QUÉBEC

Inscription et règlements complets sur la page Web du commendataire! Le concours se termine le 11 mars 2019 Pour participer, c’est très simple. Vous devez cliquer sur le lien ci-bas et suivre les étapes proposées par le commanditaire du concours Ce commanditaire est très généreux! Pour le remercier, nous vous invitons à y participer et partager leur jeu concours afin de leur donner une belle visibilité * * * * * * * * * Le gagnant sera pigé au sort à la fin du concours. Suivez-nous sur FACEBOOK et ne manquez plus la chance de gagner! (adsbygoogle = window.adsbygoogle || ).push({}); ♣ → PARTICIPER AU CONCOURS QUÉBEC CHANCEUX ICI ← ♣ (adsbygoogle = window.adsbygoogle || ).push({}); COMMANDITAIRE DU CONCOURS CHANCEUX  :) PeiPotatoes Concours Québec 🍀 Carte cadeau d’épicerie de 250 $ (adsbygoogle = window.adsbygoogle || ).push({}); ♥  Votre référence en concours du Québec, Canada et de la France!  ♥ (adsbygoogle = window.adsbygoogle || ).push({}); Vous aimez ce concours ? Commentez et partagez-le svp :) ↓ Read the full article

[chefilona]

CHEF ILONA: Mashed Potato Doughnuts!

Mashed potatoes aren’t just for supper! Doughnuts enhanced with mashed potatoes allow for a wonderfully tender finished product that is totally unique.

Before you start on your doughnut making journey, it is important to understand the different types of potatoes.

Humble in appearance, the potato was first domesticated in the Peruvian Andes mountain region some  5000-8000 years ago. A member of the nightshade family, the potato is one of the world’s most popular staple starchy food crops. Adaptable, affordable and naturally gluten free, the potato is versatile to assume any role on the table from salads to desserts.

 Mealy vs. Waxy Potatoes

Mealy potatoes like Russets have thick skin, high starch content, and are low in both moisture and sugar content. Waxy potatoes, like baby red or new potatoes are the exact opposite- they’re thin skinned with high sugar content. When making mashed potatoes I prefer the fluffy, starchy Russet potato. The naturally low moisture content of the Russet readily allows easy incorporation of the decadent dairy products which results in the crave-worthy, creamy mashed potatoes of our dreams.

Mashed Potato Doughnuts Chef Ilona Daniel Makes 12 doughnuts

1 cup leftover mashed potatoes

1 cup sugar

1 cup milk

2 Tablespoons butter, softened

1 large egg

3 cups all-purpose flour, plus extra for rolling

2 teaspoons baking powder

1 teaspoon nutmeg

1/2 tsp. salt

canola oil, for cooking

 For the glaze:

2 cup confectioner's sugar (sifted to remove any lumps)

2-3 Tablespoons whipping cream, hot

½ teaspoon vanilla extract

 In a large bowl, mix together the mashed potatoes, sugar, milk, butter and eggs.

In a separate bowl, mix the flour, baking powder, nutmeg and salt.

Stir in the dry ingredients into the mashed potato mixture until you have a thick, sticky dough.

Place dough in a covered container and refrigerate dough for at least an hour, or overnight.

To make the doughnuts, generously flour your countertop, and place the dough on the counter and dust the surface of the dough with flour.

Pat the dough out to a 1/2-inch thickness.

Cut into rounds with a doughnut cutter while you heat 2 inches of oil in a heavy pot to a medium-high heat.

Cook the doughnuts a few at a time, without crowding the pot, until golden on both sides.

Transfer the doughnuts to a paper towel-lined tray to drain off excess oil.

 While the doughnuts cool, prepare the glaze by mixing hot whipping cream, vanilla and icing sugar together.

Dipped the cooled doughnuts in the glaze and then in sprinkles, nuts or other desired garnishes.

[sleepjunkie]

Sinigang kahapon, patatas ngayon.. 😂 #peipotatoes (at Charlottetown, Prince Edward Island)

[its-palam-blog]

Concours Québec - Carte cadeau d’épicerie de 250 $

Concours Québec - Carte cadeau d’épicerie de 250 $

✔ Aimer la publication ✔ Commenter avec qui tu veux le partager ✔ Cliquer sur le lien pour vous inscrire ❤ Bonne chance à tous!  ❤ #cadeau #chance #Concours #concoursquébec #concoursquebec #jeuconcours #concoursgratuit #gagnant #jeu #prix #quebec #giveway #contest #contestcanada Ce concours est commandité par -> PeiPotatoes ****************** LE MEILLEUR SITE DE CONCOURS GRATUITS AU QUÉBEC Concours Gratuits en ligne Séjours | Argent | Voyages | Lots à gagner tous les jours. www.concourschanceux.com (adsbygoogle = window.adsbygoogle || ).push({});

DESCRIPTION DU PRIX

Concours Québec 🍀 Carte cadeau d’épicerie de 250 $ Concours commandité par PeiPotatoes Gagne $ 250 grocery gift card (adsbygoogle = window.adsbygoogle || ).push({});

COMMENT PARTICIPER À CE JEUX CONCOURS DU QUÉBEC

Inscription et règlements complets sur la page Web du commendataire! Le concours se termine le 11 mars 2019 Pour participer, c’est très simple. Vous devez cliquer sur le lien ci-bas et suivre les étapes proposées par le commanditaire du concours Ce commanditaire est très généreux! Pour le remercier, nous vous invitons à y participer et partager leur jeu concours afin de leur donner une belle visibilité * * * * * * * * * Le gagnant sera pigé au sort à la fin du concours. Suivez-nous sur FACEBOOK et ne manquez plus la chance de gagner! (adsbygoogle = window.adsbygoogle || ).push({}); ♣ → PARTICIPER AU CONCOURS QUÉBEC CHANCEUX ICI ← ♣ (adsbygoogle = window.adsbygoogle || ).push({}); COMMANDITAIRE DU CONCOURS CHANCEUX  :) PeiPotatoes Concours Québec 🍀 Carte cadeau d’épicerie de 250 $ (adsbygoogle = window.adsbygoogle || ).push({}); ♥  Votre référence en concours du Québec, Canada et de la France!  ♥ (adsbygoogle = window.adsbygoogle || ).push({}); Vous aimez ce concours ? Commentez et partagez-le svp :) ↓ Read the full article

[chefilona]

CHEF ILONA: Mashed Potato and Honey Biscuits

Who doesn’t love eating a freshly baked biscuit right out of the oven? Slathered with butter? Yes please!

These biscuits get their tenderness from leftover. mashed potatoes. I know, I know, mashed potatoes are so delicious, that any leftovers are a rare occurence indeed. I recommend that you pop an extra potato or two for your next batch of mashed.

The only challenge in making this carb fantasy a reality hinges on who is actually going to make the effort to make prepare the biscuit dough! 

Mashed Potato & Honey Biscuits Yields 12 biscuits Created by Chef Ilona Daniel

2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup butter

1 egg

1 Tablespoon honey

¾ cup buttermilk

1 cup leftover mashed potatoes

Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.                                       

Cut in butter until mixture is like coarse crumbs. I use my hands to do this, but feel free to use a pastry blender if preferred.

In another bowl, combine the mashed potatoes, buttermilk, egg and honey mixing with a spoon.

Add the potato mixture to the dry ingredients.

Use a rubber spatula and gently stir together until the dough just comes together.

On a floured surface, tumble out the dough and press the dough into a ¾" rectangle.

Fold the dough in half and press out the dough into a ¾" rectangle. Repeat the press and fold method 2 more times.

Using a sharp knife, cut the dough into 12 even squares and place onto a parchment-lined baking sheet.

Brush the tops of the biscuits with egg yolk using a pastry brush.

Bake in a 400F oven for 12-15 minutes or until the biscuits are an even golden brown and cooked through.

Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.

[chefilona]

CHEF ILONA DANIEL: PEI Potato & Scallion Pierogi

Carbs on carbs on carbs! When October rolls around, it is time to get into comfort food mode, and these pierogi hit the spot. I hosted an intimate Oktoberfest gathering and I made these pint-sized pockets of deliciousness to enjoy alonside steins of beer!

I opted to use green onions in the filling rather than the traditional cooked white onions because I find the freshness of the green onion to be a welcome foild to the richness of the potato and cheese.

To make this recipe in the most efficient way, get the potatoes cooking first. Then, make the dough and allow it to rest. Next complete the potato filling. Finally, assemble the pierogi. From this stage, you can freeze or you can cook them. 

Pierogi Dough

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons vegetable oil

¼ teaspoon baking powder

1 cup warm water

1 egg, beaten

In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.

In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.

Cover dough and let rest for 2 hours. To make perogies, set one piece of dough on the floured surface. With a floured rolling pin, roll dough until about 1/8" thick. Use a 3" round biscuit cutter to cut dough into rounds.

Put one of the rounds in the palm of your hand. Place a walnut-sized ball of the potato filling in the center of the dough round. Fold the dough over the filling and firmly press the edges together. Set pierogi on a large parchment paper-lined baking sheet. Fill remaining dough rounds as you did the first. Do not let perogies touch when setting them on the baking sheet.

To cook, bring a large, wide pot of lightly salted water to a boil. Preheat the oven to 200˚F. Boil perogies 8 or so at a time, stirring occasionally so they don’t stick, 4 to 5 minutes, until the dough is cooked and puffed slightly. Once the pierogi is cooked, remove from the water and place into a pan w/ butter which has been heated to medium heat. Cook until the pierogi are golden brown and crispy on both sides. Alternatively, serve straight from the boiled stage. Serve with sour cream.

Pierogi Filling

1 3/4 lb. russet (baking) potatoes, peeled and quartered

2 Tbsp. butter

4 green onions, thinly sliced

1 ½ cups/4.5 oz./(125g) cheddar cheese shredded

Sour cream, for serving

Place potatoes in a pot and cover with 2" cold water. Bring to a simmer and cook until very tender, about 18 to 20 minutes.

When cooked, drain potatoes well and then thoroughly mash until very smooth (you should have

about 3 cups). Add the green onion and cheese and mix until cheese is melted and well blended in. Cool potato filling to room temperature.

[chefilona]

Chef ILona Daniel: Sichuan-style PEI POTATO roses

PEI POTATOES are such a versatile, affordable and adaptable vegetable. It’s hard to imagine a breakfast, lunch or dinner table where Prince Edward Island Potatoes wouldn’t make a welcome focus.

In my travels to China, I was amazed to see the how this root vegetable was utilized, many times in dishes I had never seen before. These naturally low-fat tubers were presented in salads and spicy stir-fries that were as delicious as they were beautiful in appearance.

* PEI POTATOES & Sichuan style seasonings ready to be mixed

When I returned home, I knew I had to share these dynamic potato flavour combinations with you. It’s also great to report that potatoes are naturally low in fat, have 45% of daily vitamin C, more potassium than a banana and are naturally gluten free! It’s important for me as a chef and as an instructor to share recipes that are suitable for the tastes and nutritional requirements that are prevalent today.

These potato roses are prepared with a Sichuan flavour profile as I think they pair really well with PEI golden potatoes. Don’t let the chili flakes intimidate you, as the PEI Potato mellows any fire with their inherent sweetness. 

I always use PEI potatoes whenever I’m preparing a meal because I know that the best flavours are to be found in the Island’s iron rich soil!

To get started with this recipe, you want to oil a muffin pan, if you have a non-stick or silicone version, this is a great place to use it. I like using sunflower oil to prepare the pan and in the making of the dish, but feel free to use any other neutral oil that you prefer.

Using a mandolin (Japanese slicing tool) is really helpful in making quick work of slicing the potatoes, but you can also use a vegetable peeler, or a sharp knife and some patience. What’s important here is slicing the potatoes into thin enough rounds that they can be rolled up. If the potatoes are too thick, they might break.

*tile the thinly sliced potatoes using 15 slices per rose and start rolling like this.

*here’s a tray of roses ready for the oven

Sichuan-Style PEI POTATO Roses

Makes approximately 1 full regular muffin tray

10 PEI POTATOES (Yukon Gold is the variety I used), peeled if desired

1/2 cup sunflower oil, plus more for greasing muffin tins

1 Tbsp Sichuan peppercorns, ground (or substitute ground corriander or cumin)

6 Tbsp sesame seeds

1 Tbsp chili flakes (I used a Korean variety, but any will be suitable)

2 tsp garlic powder

1 Tbsp granulated onion

1/2 - 3/4  Tbsp Kosher salt

1 Tbsp minced ginger

Line muffin tin with parchment paper and generously grease the entire tin with canola oil. Use mandolin to slice potatoes thin enough to bend. Place in a large bowl and toss with the canola oil then add spices. Place a piece of potato on the board and overlap another piece over 50 % of the potato repeat using 15-20 pieces of potato forming a line. Roll the line of potatoes up starting at one end and place in the muffin cups. Bake 375 for 10 min then cover with foil and bake for another 10-15 min.

*You can use different spice combinations if you prefer. Instead of the Sichuan Peppercorns, sesame seeds & chili flakes add the following to the garlic powder, granulated onion and kosher salt:

Rosemary & Lemon Zest 

Summer Savory & Black Pepper 

Italian Seasoning & Paprika

Curry Powder & Black Sesame Seeds

Check out the nutritional information for 1 medium PEI Potato: Calories: 110 calories

Fat: 0 g

Cholesterol: 0 mg

Sodium: 0 mg

Potassium: 620 mg; 18% Daily Value

Vitamin C: 27mg; 45% Daily Value

Vitamin B6: 0.2mg; 10%Daily Value

Fiber: 2g 8% Daily Value

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