Potatoes Recipes Biography
source link :- google.com.pkPotato Pancakes
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This is dedicated to my co-author, Arthur Boehm, and his mom, both of whom have seen many potato pancakes in their day. (Artie says his mom's are the best, but read on.) My first encounter with latkes was at a bar mitzvah in my hometown of Dayton, Ohio. I ate eight, almost in a gulp. I was embarrassed, but I resolved to make potato pancakes a part of my life from that moment on. This super version, accompanied by irresistible apple scallion cream, is the fruit of that decision.
Once the potatoes are grated, they'll begin to brown, due to oxidation, so work quickly. (The browning doesn't really affect their taste, but it can make the finished pancakes unsightly.) And, if my experience is any indication, make plenty.
Serves 4
Ingredients
All ingredients A-Z
1 cup Ginger-Fuji Apple Chutney
1 cup sour cream
4 scallions, white and green parts separated and coarsely chopped
4 large russet potatoes, peeled
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons grapeseed or canola oil
Directions
To make the apple-scallion cream, combine the chutney, sour cream and all but 1 tablespoon of the scallion greens in a small bowl and mix. (Reserve the remaining greens for garnish.) Refrigerate if not using immediately.
Using a food processor with a coarse grating disk, or the coarse side of a box grater, grate the potatoes. Transfer the potatoes to a large strainer set over a bowl and use a large spoon to gently press down on the potatoes to remove as much liquid as possible. In a large bowl, combine the potatoes, eggs, and the scallion whites. Season to taste with the salt and pepper.
Heat half the butter and half the oil in each of 2 large nonstick pans over medium heat (or work in 2 batches with 1 pan). Add 1/3 cup of the potato mixture for each pancake, flattening it to make 4 to 6 pancakes about 4 inches in diameter. Cook until the bottoms of the pancakes are brown, 3 to 4 minutes. Turn the pancakes and repeat. (If using 1 pan, keep the first batch warm in a 200°F. oven while you prepare the second.) Dollop with the apple-scallion cream, garnish with the remaining scallion greens, and serve.
Ingredients
2 cloves garlic, peeled and crushed
4 tablespoons butter, softened
freshly ground black pepper
sea salt
4 baking potatoes
4 anchovies, or 4 rashers of higher-welfare bacon if you're not an anchovy fan
1 handful fresh thyme sprigs
Win a dinner for 4 at Jamie's Italian
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Method
Everyone loves a baked potato and this is one of the tastiest ways to make them. Slice, fill, then fit them back together.
Pound the garlic and butter in a pestle and mortar until smooth. Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too.
Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil. Cut the anchovies or bacon into strips and put between the slices. Do the same with the thyme sprigs and carefully wrap up the potatoes.
Lay the wrapped spuds on the cooler coals at the sides of the barbie for 1–1½ hours, depending on their size, turning every now and then, until tender. If you've got a gas barbie, put the potatoes right at the back over a low heat and give them plenty of time to cook. You might even want to give them half an hour's headstart in the oven first.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
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