I was not sure if I should have entered this last month in the mushrooms or this month as potatoes.
Edited by wlong - 1/14/14 at 1:10pm
And more gratin! This time the potatoes are maybe something à la "pommes Duchesse".
Pommes Duchesse are made with potato, egg yolk and a little butter, absolutely no liquid like milk or they will collapse in the oven. Indeed, the pommes Duchesse are normally piped in a nice pointy little towers like the Duchesse's ti.. eh, hairdo, and put in the oven until nicely browned.
Mine here are more "pommes Duke", well, they are piped without using a nozzle into some kind of... balls. I piped them around the edges of an oven dish, leaving the center part for a velouté (roux + chicken stock since I hate fish stock) with shortly poached left-over seafood from my freezer in there. A sprinkle of breadcrumbs and a tan from the oven, et voilà. (pictures from September 2012)
Sorry I haven't noticed your question in the post before the one I quote, Sorcier. I guess you might have seen the answer which is in post 21?
"...the dough is coated with a thin layer of slurry made with rice flour. This flour doesn't contain gluten, so it doesn't stretch when rising." Hence why the top layer is crackling.
Make focaccia dough. Nothing fancy, just a straight dough with a little honey and olive oil. Retard it overnight.
Next day slather baby Yukons with extra virgin and bake about 45 minutes at 425. Crush them 1/2" thick with the bottom of a small, heavy pan.
Season them with cracked peppercorns, fleur de sel, and garlic and put back in the oven 10 minutes.
Flatten the dough on a floured surface and transfer it to a lightly cornmealed peel.
This is how I use truffle oil: dilute 1/2 oz truffle oil in 8 oz extra virgin over homegrown. (Herbs. Homegrown herbs.) I want to taste potatoes, not truffle oil. Nor do I want to be scraping rosemary off my tongue all day.
Douse the focaccia with plenty of oil, then put on a heavy layer of shaved Parm. Break up the potatoes and spread them over. Season with more sel, pepper, garlic and a few rep pepper flakes.
Bake them about 10 minutes on a hot stone.
A little homemade creme fraiche and it tastes like... POTATOES! Potatoes to the tenth power and sour cream with Parmesan. Oh boy!
Oh my God I couldn't eat another bite. Well okay just one... mmm...
First let me saw what there are some amazing entries. Makes you realize why so many chefs love the potato. Ok all here is my (it still freezing in Chicago Mr. Biggelsworth...) winter potato soup. I only wish my photos were half as nice as @ChrisBelgium
Little butter in my pan
Saute my onions
Added some celery I had that needed to be used up. Also added several tablespoons of flour for my thickening.
Added my cubed potatoes and then some pheasant stock I had (I hunt often so have plenty to use up). Also added a bay leaf
Took out 2-3 cups of the cubed potatoes out for garnish and pureed the soup
Finished the soup with a little heavy cream and then added the potatoes back and also some home cured ham as an extra garnish.
This was excellent and I received some good compliments on it.
Looks like a good soup. How strong is the pheasant stock? What herbs work best with that?
Anyway, on to my Frico Ripieni, which I probably spelled wrong.
Build your filling. As this is potato month, a potato filling is necessary. Basically fry together potato and onion well seasoned with salt and pepper. Some thyme or rosemary wouldn't be out of place, but I didn't go that way today. There are many different ways you can approach this and none of them are really wrong. I've taken a liking to a technique from Cook's Illustrated with a par boiled potato, then frying it. This method cooks, swells and sets the surface starch so it takes on a good sear in the frying step.
Peel, slice and put the potato slices in water. Bring it to a boil. After it boils vigorously, drain.
Start frying the potatoes in some fat or oil. Add some onion about half way through the cooking.
While the filling is cooking, prepare the cheese. Montasio is traditional. I've never been served it or even seen it, it's quite hard to find. I've been pretty happy with a blend of mostly one of the Emmental class cheeses and a little added parmesan. Today, I'm using Jarlsberg, technically a Goutaler cheese but it shares a lot with the Emmental cheeses. And it's quite reasonably priced.
Filling is nicely toasted and fully tender, so set it aside. Bacon would be a nice addition to the filling as well, but this isn't the bacon challenge.
Use a non-stick or well seasoned cast iron/carbon steel pan. I'm using a 10 inch teflon pan here. Sprinkle in about 1/4 of the cheese into an even layer in a hot pan over medium heat.
Quickly lay in a single layer of the filling. You can't spread it around much or you'll mess up your cheese layer.
Top with another 1/4 of the grated cheese.
As the edges set first, work a rubber or silicone spatula under the edges. Work further into the center as it sets gradually loosening the whole frico.
Check the bottom for color.
Flip it. I flipped it freehand in the pan with a skillet toss. Hooray for me. This filling was pretty well set into the cheese, but not all filling types will survive that kind of a flip. If your skills or filling aren't appropriate for a pan flip, slip the frico out onto a plate and invert it back into the pan. Continue cooking until the other side has crisped up.
This is actually the second frico, cooked and cut with a pizza cutter.
Layer a few slices together, top with some salad greens, drizzle with a little vinaigrette and enjoy.
Hi folks. Some classics not presented yet:
EVOO and pimenton potatoes.
Inverted cottage pie.
Cheers people. Great entries.
Well.. I may be stretching here, but since it's a bit cold here I wanted to make a favorite of mine.. maybe it's because I have so much Irish in me. There are potatoes in this corned beef and cabbage
I kind of realize that image looks like some kind of red spider crawling out of a nasty pile of dung.. with potatoes for good measure.
I should have left this simply to "what did you eat tonight"
I have some ideas that haven't been shown yet in this thread.. I'll be working on them soon!
Recreated a favourite of mine from a local restaurant tonight, with a few twists as is normal with what I cook. The original dish is "house made potato gnocchi, tomato, spinach and gorgonzola sauce (add prawns)", and here's my rendition:
Sweet potato gnocchi* w/ prawns and a tomato, spinach and bocconcini sauce.
* Made with a combination of arrowroot/tapioca flour and coconut flour (instead of regular plain flour) to produce a gluten-free, grain-free gnocchi. Consistency's getting there, though I'll add about 1/2 cup less arrowroot/tapioca flour next time.
@phatch pheasant stock is not that strong at all it actually comes out with a wonderful taste for soups and has a beautiful golden color that reminds of consomme. I actually think it is not as intense as chicken stock actually but maybe I am wrong. Your frico looks great I am going to try that.
@ordo awesome awesome awesome. Can you tell me what is a hasselback potato I have never heard of that?
Here is a pheasant potpie I did with cubed Idaho potatoes. I used a technique with the potatoes I don't often use which is I put the cubed potatoes in a small bowl with water and microwaved them for 5 minutes. This par-boiled the potatoes enough that I did not have to go through the hassle of putting a pot of water on and par-boiling them that way. Added them to the pheasant pot pie stew and they finished with the perfect texture.
I know! From @Hayden and the sweet potato gnocchi to simple delights like @ordo and those pimenton potatoes there is just such a range of dishes. Sweet potatoes seem underrepresented, and thought there might be more examples of shepard's and cottage pies. But we still have a couple weeks to go.
I may actually make something like @phatch's soup for Sunday dinner. So many choices!
I can fix that!
We were given some deep sea crabs by my sister-in-law's partner today, which were caught locally off the coast of Lancelin, WA by himself and his crew:
(Apologies for the low-quality photo)
The intention was to use the claws as a presentation piece within the chowder, but the shells were so ridiculously thick that I opted to just hammer the claws (literally...hammer) and remove the meat beforehand. Took away from the look of the dish for sure, but took nothing away from the flavour!
Coconut-based salmon & crab chowder w/ sweet potato and broccoli, topped with "salmon bacon" (fried smoked salmon...try it!).
@Nicko that crust looks perfect.
A hassleback potato is not a dish, it's a preparation of the potato. As you can see in ordo's picture it's a whole potato with several slices. You have to shave a little bit of potato off the bottom so that it sits without rolling. Then take your knife and cut slits along the potato like an accordion. Don't cut all the way through, you want the potato to stay together. Season as you please and roast. I like to use this method when I have company. It looks very elegant to place a whole potato on a plate and I find that the slits allow for more seasoning to be absorbed. It's also very easy to eat, slice by slice :)
@ordo how did you get so many slits, did you use a tool other than a knife? I can't get mine so fine.
Did some potato pancakes with home-cured salmon fot lunch today:
First, pack the salmon into 2 3rd salt and 1 3rd brown sugar, together with dill, cracked pepper and fennel seeds:
Weigh it down and let it cure in the fridge for a couple of days.
Grind some potatoes and onions and form a dough with egg and a bit of flour, salt, pepper and nutmeg:
And fry flat pancakes of it in lard:
And serve with sour cream and the gravlax.
Beautiful! How do you get your hasselbacks sliced so thinly? I would love to learn how to make Pommes Fondant.
Nicko Hasselback Potatoes are the Swedish version of baked potatoes. They were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.
All the entries look fantastic!
Hello guys and gals.
For the Hasselback potatoes I use a super sharp Masamoto 240 mm. gyuto, my pulse and my eyes. I was kind of a knife nerd some years ago and keep my knives well sharpened today without being obsessive. Koukou described the method pretty well. I make a cut on the bottom and then cut just feeling it. It's the only time I use my reading glasses in the kitchen, cause the cut is so precise.
@Chris: I'm still on vacation, but need to come here (I mean to Buenos Aires) to attend, guess what: taxes, bills, card payments, etc. There's no peace of mind living in a metropolis according to contemporary standards. I hate that.
I can't say how much I like all entries here. Just beautiful dishes.
Now this one is something special for the lazy persons. The infamous potato chips tortilla by Adrian Ferrá.
Who dares to present a raclette?
That's a good idea.. I've seen someone suggest sitting it inside a saucer for the same purpose.