Originally Posted by petalsandcoco
You are quite the connaisseur of spuds.....I make this one dish here called Potato Almond Souffle
by Stella. Recipe as written.
2 cups riced potatoes
1 tsp grated lemon peel
¼ tsp mace
salt / pepper
1/2 cup cream
4 egg yolks beaten
2/3 cup ground almond
4 egg whites beaten
Add the seasonings and lightly mix with the hot riced potatoes. Mix the cream with the beaten egg yolks and add to the potatoes. Beat the egg whites stiff, add half of the almonds and fold into the potatoes. Put the mixture into a greased baking dish, sprinkle with the rest of the almonds, set in a pan of water and bake 15 minutes or longer at 375 F.
There is another one, Potato Cheese Souffle......
2 cups riced potaotes
½ cup grated sharp cheese
½ cup hot cream
salt / pepper\4 egg yolks, beaten
4 egg whites , beaten
Stir the cheese into the hot cream and mix lightly with the hot riced potatoes. Add salt to taste and then pepper. Beat the yolks, add them and fold in the stiffly beaten whites last. Pour into a greased baking dish , put in a pan of water and bake for 15 minutes at 375 F. Or until puffed up. Sprinkle with a little parmesan cheese before it comes from oven. Two tbls grated onion may be used instead of the cheese and a little less cream....
I have added many different cheeses and ingredients to this. Well you can do just about anythng with this dish, thats why I like it.
I can never stick to one recipe, they all need to be jazzed up...depending what is being served of course.
................just an idea :)
thank you for these recipe's Petals i am definitely going to try them out at work we have muffin-moulds that would suit perfectly for the cooking of potato souffle's :)
may i ask how many fluid ounces your recipe's equates to one or two cups?
Originally Posted by ED BUCHANAN
You have run the gammut on potato prep and thats great. I notice you have some real classics in your list. If possible get a hold of Escoffier Cookbook(Guide Culinaire) you will see at leat 70 more.
your cookbook recommendation is appreciated ed
Originally Posted by petalsandcoco
Your potato list is great.... of course there are so many ways .....a good thread for potatoes.....love truffade, Rosti Gratin ...:)
Basquaise :Long waxy potatoes, peeled then hollowed out, before being stuffed with a mixture of garlic-flavoured tomato, chopped sweet peppers and Bayonne ham. They are then baked in the oven, covered with breadcrumbs, with a little butter. In smart restaurants, a little veal jus is traditionally-added near the end of the baking time.
Crainquebille potatoes cooked in the oven with stock, sliced tomatoes and butter. They should be finished under the grill with a covering of breadcrumbs
Crecy: potatoes cooked as for Anna, but with a layer of Vichy-style carrots as a centre layer.
Landaise: Peeled and diced potatoes sautéed in duck or goose fat with chopped onions, garlic and Bayonne ham (cut into small dice).
Annette: These are cooked in a similar style to 'Anna' potatoes, but are composed of potatoes sliced into matchsticks (julienne) - before being sautéed on top of the stove to form a potato cake.
Pomme Anna is another potato dish that i have seen served in the restaurant recently, i have the recipe for pomme anna in the book Advanced Practical Cookery - 4th Edition.
Originally Posted by DC Sunshine
Coulis-o - very impressive list.
When you have a spare moment, if you would post a recipe for the Byron that would be great. I have no idea what it is :) and am most curious.
Have you thought about doing a potato tortilla type of dish, served room temp and cut into wedges? If that would suit your menu...
Or galettes of potato. Hard to hold though for any length of time, I suppose.
Teamfat - I concur. Indian cooking has many, many recipes for potatoes - maybe Couli-o could look into this further. This site has a vast number of them (I haven't tried them but with your amount of experience I am sure they would be tweaked or worked into what you need):Potato Recipes - Indian Potato Recipe - Easy Aloo Recipes
Byron Potatoes is basically a potato cake made from shaped mash potato, to shape the potato i used a round metal fondant ring about 2 and a half inch in diameter.
i found that the recipe works best made with dry mashed potato, so add as little butter as possible to the mash to avoid the potato cake 'breaking down' when it is initially baked after shaping. season the mash and add additional flavours such as herbs if desired.
once shaped, place the potato cakes into individual serving dishes and top with double cream enough to give the potato a good coating. top it off with a sprinkling of cheese, for this i used freshly grated parmesan, and bake for 10 mins @ 200 deg celcius.
truffade is a type of potato tortilla type of dish :)