Potatoes Boulangère

Appetizer, Side Dish, Main Dish

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At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Cuisine: Mediterranean

Recipe By:

Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.

Ingredients

150 grams guanciale, or pancetta, finely ground with 1/8-inch die
500 grams yellow onion, diced
20 grams garlic, grated
18 grams salt
1 bunch thyme bruised and tied with twine
250 grams sherry wine
750 grams veal stock, or chicken stock
1500 grams Yukon gold potatoes, cut into rounds (instructions follow)
2 teaspoons thyme, picked and minced
1 bunch chives, finely minced

Preparation

1. Heat a convection oven to 275 F.

2. In a large pot over medium heat, render guanciale for 5 minutes. Add yellow onions, grated garlic, salt, and thyme. Continue cooking until tender, about 30 minutes.

3. Add the sherry wine and allow to reduce to a glaze. Add the stock and simmer for 15 minutes, set aside.

4. Cut the potatoes into 1-inch rounds. Punch the slices using a 1 ½-inch round cutter to remove the skins. 1500 grams of potato should yield about 20 pieces. Place the potatoes in a lightly greased 2-inch deep full-size hotel pan. Spoon the onion stock over the potatoes, allowing the onions to lie on top of the potatoes, and allowing the stock to cover ¾ of the potato.

5. Cook the potatoes for 90 minutes, or until tender, glazing them every 15 minutes with the stock and onions. The finished potatoes should be deeply caramelized.

6. Prior to serving, garnish the potatoes with minced chives and thyme.

(Recipe from Chef Mark Sullivan, Spruce)

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Potato and Provencal Vegetable Tart

Appetizer, Side Dish, Main Dish

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At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Cuisine: Mediterranean

Recipe By:

Using a simple crust, this lighter recipe is a great way to feature end-of-summer vegetables. Here Chef Mark Sullivan alternates thin layers of potatoes with late-season eggplant, zucchini, tomatoes and sweet peppers.

Ingredients

  • 200 grams tomato, sliced to 1/8-inch thick
  • *500 grams medium German butterball potatoes, cleaned
  • *150 grams piquillo peppers, peeled and seeded
  • *150 grams eggplant, peeled and sliced to 1/8-inch thick
  • *50 grams zucchini, sliced to 1/8-inch thick
  • *1 tablespoon rosemary, picked and chopped
  • *Extra-virgin olive oil
  • *Salt
  • *One 10-inch round tart mold lined with short crust pastry, well chilled (separate recipe follows)

Preparation

1. Preheat convection oven to 200 F.

2. On a sheet pan lined with a silicon baking mat, place sliced tomatoes. Drizzle with extra-virgin olive oil, season with salt, and dry in the oven for 2 hours. Remove from sheet pan and reserve chilled.

3. Roll out short crust pastry to ¼-inch thick, set into a 10-inch tart mold with a removable bottom, reserve chilled.

4. In a large pot, bring salted water to a boil. Blanch potatoes for 90 seconds and drain. On a sheet pan lined with towels, place potatoes in a single layer. Blot until completely dry, reserve chilled.

5. On additional sheet trays lined with towels, place peppers, eggplant, and zucchini slices in a single layer. Season with salt and reserve chilled.

Assembling the Tart

1. For the first layer, scallop half of the potatoes on the bottom of the crust. Drizzle with a scant amount of extra-virgin olive oil, a pinch of salt, and a pinch of rosemary.

2. Repeat the process with half of the eggplant. Continue to layer using all of the peppers, tomatoes, and zucchini. Top with the remaining eggplant and finish with a layer of potatoes.

3. Chill for 30 minutes prior to baking.

Baking the Tart

1. Preheat convection oven to 350 F.

2. Place assembled tart on a sheet pan and bake for 90 minutes, or until the crust is golden brown and thoroughly cooked. As the tart bakes, you will need to periodically press the potatoes down using a spatula. This will help the potatoes to maintain their shape and take on a uniform, caramel color. If potatoes reach the desired color in advance of being fully cooked, cover with a layer of parchment followed by foil. Continue baking, until the vegetables are soft when pierced with a knife.

3. Remove and allow tart to rest for 90 minutes before slicing

*Short-Crust Pastry Dough Recipe

Yields: 1 crust

Ingredients:

200 grams all-purpose flour
110 grams butter, cold and cut into small cubes
2-4 tablespoons cold water

Directions:

1. In a food processor, place flour and butter. Pulse until flour resembles wet sand.

2. Add 2 tablespoons water and pulse until dough comes together, adding more water, if needed.

3. Cover dough with plastic wrap and refrigerate at least 30 minutes. When ready, roll to desired thickness.

 

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Vegan Truffled Stuffed Potatoes

Appetizer, Side Dish, Snack

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At a Glance

  • Potato Type: White
  • Prep Method: Baked
  • Cuisine: Latin / Hispanic
  • Yield: 24
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Flamingo Musings, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.

Ingredients

For the filling:

  • 14.5 oz can black beans
  • 1 tablespoon canola or olive oil (your choice)
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped red bell pepper
  • 2 cloves finely chopped garlic
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper

 

For the potatoes:

  • 5 pounds white potatoes
  • 2 teaspoons black truffle salt

 

To Assemble:

  • About 1 1/2 cups finely ground, unsalted cracker crumbs (like soda crackers), or plain, unseasoned bread crumbs
  • 2 tablespoons oil of your choice for brushing

Preparation

For the filling:

Drain and rinse the black beans and set aside.

Heat the oil in a medium non-stick sauté pan over medium-high heat. Add the onion, bell pepper, garlic, and salt. Stir and sauté until the onion is translucent.  Add the cumin and black pepper, and stir until well mixed.

Add the black beans to the pan, stir to mix well, and using a potato masher (or other suitable tool), mash the beans and vegetables together, combining until you have a dry mixture that somewhat resembles browned ground beef.   Remove from the heat and allow to cool.

 

For the potatoes:

Peel the potatoes and cut them into roughly 2-inch pieces. Place them in a large pot, cover with cold water, and bring to a boil.  Cook the potatoes about 20 minutes, or until fork-tender.

Drain the potatoes, and put them through a ricer, or mash until completely smooth, with no lumps.  Add the truffle salt and mix very well.  Do not add any butter or liquid!

 

To Assemble:

Prepare a baking sheet by covering it with aluminum foil and either brushing it with a bit of oil, or spray lightly with cooking spray.

While the potatoes are still warm, and using a large cookie scoop or your hands, scoop out generous mounds of mashed potato and roll them between your hands to make firm balls about 1 ½- to 2-inches wide.

Cut each ball in half and, placing one half in the palm of one hand and using the fingers and thumb of the other hand, shape each half into a bowl.

Using a teaspoon or the large end of a melon baller, place a generous scoop of the filling in one half-bowl. Place the other half-bowl over it and seal the two halves together, rolling the ball between your hands and making sure there is no visible seam.

Place the stuffed potato balls onto the prepared baking sheet and place it in the freezer for 1 to 2 hours.

Preheat the oven to 450º F.

Remove the potato balls from the freezer.  Brush each ball with the oil, then coat with the cracker crumbs and replace it onto the baking sheet.

Bake for about 30 minutes, or until the balls are golden brown.  Allow them to sit on the baking sheet for 5-10 minutes before removing, permitting them to firm up.  Serve warm or at room temperature.

 

Calories: 133 Fat: 2g Sodium: 339mg Vitamin C: 35% Carbohydrates: 25g Fiber: 3g Protein: 4g Potassium: 540mg

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