Mission
To take you on a journey of discovery as we learn about potatoes and truffles. We will meet growers, suppliers and other industries that have developed to support them while testing, developing and experimenting with recipes.
Potatoes and Truffles
There are so many similarities and differences between potatoes and truffles that it is hard to know where to start. I am still learning so much about these delicious underground edibles.
Both are classified as tubers as they are part of a plant growing underground, but a potato grows on its own, while a truffle forms on a host plant. The other key difference is that a truffle is from the fungi kingdom, while a potato is from the plant kingdom.
Tuber Tales
Tuber Tale
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Truffles are fungi that attach to a plant's roots and, as they grow, form a growth underground. Potatoes are vegetables that also create a mass on the roots of a plant underground. Both of these are referred to as tubers as, unlike carrots, parsnips, beetroots and turnips, they do not have a centralised tap root, and multiple tubers can form on one set of roots.
Tuber Tale
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The potato is believed to have gotten the nickname spud from the early hand tool used for harvesting and was referred to as a 'spyd'.
A common tool for harvesting truffles is the Vanghetti, Vanghetta or Vangetto. Named after its creator, Vanghetti, an Italian Scientist who founded cineplastic procedures (fitting of a lever to an amputee limb to regain movement)
Potatoes
Do you know your La Ratte from your Sebago? Is the potato starchy or waxy? What difference does it make? Which potato should I use for potato salad? Which potato makes the best air-fried chips?
Embark on this exciting journey with me as I delve into the world of potatoes, experimenting with different varieties, some new to the Australian market and some old favorites.
There is so much more to the humble spud than the handful of varieties on the supermarket shelf. Selecting the right potato for cooking can make or break the dish.
We will create new recipes that you can easily replicate at home and test different varieties in the same recipe to see how they compare. We will also embark on experiments to test cooking techniques.
Each time I cook with a different potato I will document it detailing my findings
Want to see what potatoes I have discovered? Click Here
Truffles and Truffle Products
Truffles have only been grown in Australia for Twenty-five years. Often hailed as an aphrodisiac due to their aroma similarity to that of a male pheromone, are also a powerhouse of nutrition. Their limited season and rarity, earning them the moniker 'black diamond', are reflected in their price tag. While a fresh truffle may be out of your budget, many great truffle products are available at the farm gate or online. Check the ingredients of commercially made products as these usually contain truffle flavour, and you want to get the real thing.
I always have a jar of truffle mustard and honey on hand. A good truffle product can add the earthy, balanced flavour of truffles to a dish.
Similar to my approach with potatoes, I will experiment with various truffle products in my cooking and detail my findings. You can also filter my recipes by product, making experimenting with different truffle products in your cooking easier.
Want to see what truffles and truffle products I have discovered? Click Here
What I am up too
I managed the race to the end of the year, but then stumbled with Covid. Christmas Day was postponed to the 31st December, and then we rolled into the New Year. One of my Christmas gifts was Mr and Mrs Potato Head, who are now popping up in my videos. The Christmas Pudding was again a success, and this year I made festive nuts-and-bolts that I handed out as Christmas gifts and had on the table for our Christmas Day. Of course, I also had to grace the table with the roast spuds. My potato supplier had a new variety, Excalibur. I think I have found my new roast potato for Christmas. I also made these into a terrific potato salad.
I have been playing with a quick truffle mayonnaise, and then had to take it to the next level and make a Caesar salad dressing with truffle. A match made in heaven. I have also had my first attempt at a pizza dough with mashed potatoes. I forgot how much fun it was working with yeast. The dough was nice, but a bit more bready or biscuity than a pizza dough. It could also be because I am not cooking it hot enough. I still have two more balls to play with. I may also need to perfect the dough without mashed potatoes first. I did make a very nice stromboli, but again, very hard on the outside. Walk before you can run my father used to say.
Not much on the truffle front. I still need to visit Redhill Truffles and stock up. Hopefully the weather will be a bit more conducive in February.
Keep a (potato) eye out for the next update.
Jenny
The Great Chip Experiment
Can you achieve 'Fish and Chip Shop' quality chips using the air fryer
Recipes
