Klangkunst - Heinz Weber

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Westbound Passage

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Westbound Passage

Klanginstallation, 2000

Auszüge aus Kartoffel-Kochrezepten

Boil the potatoes with their skins on, drain when done, peel them, and puree them into a bowl using a food mill or a potato ricer.

Peel the potatoes, wash them in cold water, and slice them as thin as possible, potato-chip thin if you can. If you have a mandoline, this would be an appropriate use for it.

Wash the potatoes, put them into a pot of cold water with their skins on, and bring to a steady but gentle boil.

As soon as the potatoes are tender, drain, peel them while they are hot, and mash them through a food mill or potato ricer into the bowl with the meat.

Potatoes do marvellous things to such slow-cooked dishes as soups and stews. Acting like sponges, they draw flavour out of the other ingredients and concentrate it in themselves. In exchange, they give up some of their starch, which adds desiderable density to a soup's liquid or a stew's juices. Here the artichoke, which can be rather a retiring vegetable if left to its own devices, finds its flavour broadcast boldly through the potato. If you like potatoes and you like artichokes, this soup can't fail to please.

Wash the potatoes, peel them and cut in half, and put them in the pot with the artichokes. Add the bouillon cube and enough water to cover. Cook at a slow, gentle boil for 30 minutes or more until they feel tender when prodded with a fork.

Remove the potatoes from the pot using a slotted spoon or spatula and mash them lightly on a plate. Don't mash them to a pulp; part of the potatoes should be crushed and part left in small pieces about 1/2 inch thick. Return them to the pot, which should still be over medium heat.

I had excellent meat broth in the freezer, lovely waxing boiling potatoes in the kitchen's potato basket, basil growing in a sunny window, a fresh piece of parmesan, and those perfect broccoli florets. The potatoes were cut into small dice so that they dissolved as they cooked and contributed silken texture.

Add the diced potatoes and cook for about 5 minutes, turning them over frequently. Cook until some the potatoes dissolve as you stir them.

I am sure you don't want to hear about the peripheral courses, the homemade pickles, the three kinds of potatoes, the salads, the desserts.

Peel and wash the potatoes, and cut them into medium dice. You should have about 1 cup.

Add the skinned chickpeas, diced potatoes, salt. and liberal grindings of pepper, turning them over a few times with the other ingredients.

Peel the potatoes, slice them very thin, wash in cold water, and pat dry with kitchen toweling.

Put the potato slices and the leeks and juices from their pan into the baking dish and sprinkle with salt and pepper. Place the dish in the preheated oven and bake for 35 minutes until the potatoes are tender and a light crust has formed on their edges.

Combine the grated Parmesan and bread crumbs, sprinkle about 2 to 3 tablespoons of mixture over the potatoes and lecks in the baking dish, and continue baking for another 5 to 7 minutes.

Lay the fish fillets, skin side down, flat over the potatoes and leeks, sprinkle the remaining Parmesan and bread crumb mixture over them, and dot with the remaining butter.

Before mixing the leeks with the sliced potatoes, reheat them briefly so that they will combine more smoothly.

Peel the potatoes, slice them very thin, wash in cold water, and pat dry with kitchen toweling.

Add the milk and cut-up potatoes, cover, and cook at a slow simmer for another 30 minutes, turning the contents of the pot over from time to time. When done, the meet should feel very tender when tested with a fork; and the peppers and onion and some of the potatoes will have dissolved into a dense, creamy mixture.

2 pounds potatoes, washed, peeled and cut into 1-inch-dice.

A delicious accessory to the dish is the potatoes, which are diced small and cooked along with the meat, each little nugget becoming engorged with the rich flavour of this roast.

Choose a baking pan that can contain the leg lying flat and all the potatoes. Surround the leg with the diced potatoes, spreading the rosemary sprigs or sprinkling the chopped dried leaves over both meat and potatoes.

After 20 minutes sprinkle salt and pepper over the potatoes and turn these and the meat over.

If you prefer to have it rarer, put the pan in the oven with just the potatoes and the rosemary, roast them for 15 minutes, sprinkle with salt and pepper, turn them over, make room for the lamb in the center, and return the pan to the oven.

You can peel and dice the potatoes a few hours in advance, if you want to, keeping them wrapped in a dishcloth; but you would not want to cook the lamb ahead of time deliberately.

1 pound new potatoes, washed, peeled, and cut into 1 1/2-inch wedges.

Choose a sauté pan large enough to contain all the meat and potatoes later, put in the olive oil, and turn on the heat to medium.

As soon as the lamb feels tender when prodded with a fork, add the cut-up potatoes and some salt. Turn over all the ingredients, cover the pan, and continue cooking for approximately 30 more minutes until the potatoes are done, testing them with a fork. While the potatoes are cooking, occasionally turn them and the meat over, adding a little water whenever necessary.

Rehear gently in a covered pan on top of the stove, turning the meat and potatoes and adding a little water if necessary.

1 pound boiling potatoes

Once you've had a taste of puré - Italian mashed potatoes made from good boiling potatoes with butter, milk and Parmesan cheese - you'd be likely to think they need no improvement. One morning that I had just got some lovely zucchini, I cut them into thin sticks and sautéed them in butter; and when the mashed potatoes were ready, I stirred in the zucchini. Thereafter, our new version of mashed potatoes became such a favourite that when eventually I returned to making them the original way my husband asked, "What hapened, didn't you find any zucchini today?"

Wash the potatoes, put them in a saucepan with cold water, cover, and bring to a boil.

While the potatoes are boiling, soak the zucchini for about 20 minutes in a basin of cold water and clean as described on page 162.

When the potatoes are done, drain them and peel them while still hot. Mash them through a food mill or a potato ricer directly into a medium saucepan.

Add the hot milk to the potatoes, swirling it in vigorously and thoroughly.

Add the grated potatoes, mixing quickly to incorporate it smoothly.

Add the zucchini to the mashed potatoes in the pan, turning the mixture over several times.

Mashed potatoes are meant to be eaten the moment they are done, when they are still hot and creamy. If they are ready before you are, place the saucepan with the mashed potatoes into a larger one containing simmering water. Keep the water simmering, and stir the potatoes from time to time.

4 or 5 medium potatoes, peeled, washed, and cut into 1-inch pieces.

When the contents of the pan are simmering, add the wine, let it bubble gently for at least 1 full minute, then add the potatoes and the oregano. Cook until both the lamb and the potatoes feel tender when prodded with a fork, about 40 minutes.

To me "potato salad" means creamy, new potatoes, boiled slowly in their skins, drained, peeled, sliced thin, and dressed while warm with salt, wine vinegar, and a large amount of olive oil. You can use the description above as the basic potato salad recipe: What more does a cook need to know?

Wash the potatoes, put them in a saucepan of cold water with their skins on, cover, bring to a boil, and cook at a steady but moderate boil until they are tender enough to be easily pierced by a fork.

Peel the potatoes while they are hot and cut them right away into 1/4-inch slices.

Put the sliced potatoes in a warm ceramic or glass serving bowl, sprinkle salt on liberally, drizzle immediately with vinegar, and toss gently. Add the olive oil, onion, black pepper, chopped pickles, and parsley; turn the potatoes over several times; let them steep in their seasonings until they come to room temperature; then serve.

If it eases the pressure, you can have the onions and pickles and parsley chopped as many hours in advance as you like, but the vinegar must hit the potatoes while they are still hot.

Wash the potatoes thoroughly in cold water, put them in a saucepan with their skins on, and add enough water to over amply.

As soon as you are able to handle them, peel the potatoes while still hot.

You must toss the potatoes while they are still hot, but you can allow them to cool down afterward and serve an hour or two later.