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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Mediterranean Beef & Pesto Fingerling Fries

Main Dish

Mediterranean Beef and Pesto Fingerling FriesEnlarge Image
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At a Glance

  • Potato Type: Fingerling
  • Prep Method: Baked
  • Cuisine: Mediterranean
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe is from the © Cattlemen’s Beef Board and American National CattleWomen, Inc.

Ingredients

  • 3/4 pound (about 16) fingerling potatoes, quartered lengthwise
  • 1 pound ground beef (95% lean)
  • 1 cup lightly packed fresh baby spinach, coarsely chopped
  • 1/2 cup roasted red bell pepper, coarsely chopped
  • 1/2 cup canned cannellini (white kidney) beans, rinsed, drained
  • 1/2 cup sun-dried tomato salad dressing2 tablespoons reduced-fat basil pesto
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted kalamata olives, sliced
  • 2 pepperoncini peppers, sliced

Preparation

1. Place quartered potatoes in 3-quart saucepan. Add enough water to cover potatoes. Bring to boil; cook 10 minutes or until tender. Drain; set aside.

2. Meanwhile, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into small crumbles; drain. Add spinach, roasted pepper, beans and dressing; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Place cooked potatoes and pesto in medium bowl; toss gently until potatoes are well coated. Place potatoes in 13 x 9-inch baking pan so surface of potatoes is 4 inches from heat. Broil 3 minutes; remove from oven and stir. Return to oven; broil 1 to 2 minutes or until lightly browned.

4. Arrange fries on plates; top with beef mixture. Sprinkle with cheese, olives and pepperoncini.

Calories: 379 Fat: 15g Cholesterol: 86mg Sodium: 736mg Carbohydrates: 28g Fiber: 4.3g Protein: 31g

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Bistro Steak & Mediterranean Potato Medley

Main Dish

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At a Glance

  • Potato Type: Reds
  • Prep Method: BBQ
  • Cuisine: Mediterranean
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe is from the © Cattlemen’s Beef Board and American National CattleWomen, Inc.

Ingredients

  • 2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6 to 8 ounces each)
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 3 teaspoons Greek seasoning blend, divided
  • 2 large red potatoes cut in 1/2-inch slices
  • 2 zucchini (about 6 inches) cut lengthwise in quarters
  • 1 cup red seedless grapes, halved
  • 1/3 cup pitted kalamata olives, halved
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons crumbled reduced-fat feta cheese

Preparation

1. Rub both sides of steaks with 2 teaspoons oil and 2 teaspoons Greek seasoning.

2. Combine potatoes, zucchini, remaining oil and Greek seasoning in medium bowl; toss gently to coat vegetables.

3. Place vegetables in grill basket over medium, ash-covered coals 15 to 20 minutes (over medium heat on gas grill) or until cooked but still firm. Place steaks alongside vegetables on grid over medium, ash-covered coals; grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

4. Remove vegetables and steaks from grill; cut vegetables into 1/2-inch pieces. Carve steak into thin slices.

5. Combine cooked vegetables, grapes, olives, parsley and feta cheese in medium bowl; stir gently to combine. Serve steak with potato mixture.

Calories: 409 Fat: 15g Cholesterol: 68mg Sodium: 385mg Carbohydrates: 39g Fiber: 4.2g Protein: 30g

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