First cultivated some 7000 years ago in the Andean Mountains, this tuber has found its way back and forth across the Atlantic and in countless cultures and cuisines. Early South Americans found this gem and realized its resilience for storage and nutritional benefits. When Spanish Conquistidors conquered Peru they brought it back to Spain in the mid to late 1500s. It was fed to the underclassed and hospital inmates. It still took a few decades for its popularity to spread, since early botanists related it to a class of poisonous plants.
The potato itself, although a member in the nightshade family is not poison, but its leaves are. Leaving it in the light too long can make it turn green, causing a bitter taste and illness to some people's immune systems. Carbohydrate rich from the natural starches, the protien content is actually similar to cereals. This perenniel plant is a good source of vitamins B, C and minerals like iron, potassium, phosphorus and magnesium, and contains folate, pantothenic acid and riboflavin.
Countless varieties of potatoes have been bred, but suprisingly enough China is the top producer in tons every year. Potatoes are not grown from seeds, they are grown from the "eyes" of another potato. Potatoes should be stored in a dark area at about 40 degrees farenheit. Any colder storage can covert the starch to sugar,. Potatoes can contain up to 80 percent water, so some recipes like potato pancakes require the water to be wrung out of the grated potatoes.
Customarily thought of as mainstream mashed, french fried or as a potato chips, the potato can be much much more. Dressed with caviar, as a stylish tart or croquette, or a potatoes fit for a Duchess, look to be a little more creative with preparations.
Lobster Stuffed Potato Skins (4 appetizer servings)
This recipe is meant to showcase a decadent ingredient like lobster in an ordinary recipe like potato skins (While being a creative use for left-over baked potatoes). The smoked cheese will give the smoky richness that bacon usually contributes.
- 4 large pre-baked potatoes (about 1 pound each)
- 2 tablespoons (1/2 stick) butter
- 8-16 ounce lobster meat, depending on your budget
- 4 scallions, chopped ( or 1 bunch fresh chives)
- 1 cup grated smoked mozzarella or smoked gouda
- Sour Cream, as needed
Directions:
- Position the rack in the closest position to the broiler, and preheat the broiler.
- Cut the potatoes in halve and scoop out the flesh, leaving a 1/4-inch-thick shell. The extra potato filling can be used for Gnocchi pasta or Potato Croquettes.
- Brush the outer skin with some of the melted butter and place on a cookie pan skin side up, crisping them up for a minute or two and remove.
- Toss lobster meat with some remaining butter ands season lightly with salt and pepper. Divide the lobster meat into each skin, then sprinkle with scallions in each. Then top the “skins” each with 1/8 cup shredded smoked cheese.
- Return to the broiler to melt and brown the cheese under the broiler.
- Remove from the broiler, and place on serving plates with sour cream and remaining green onions.
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