Archive for November, 2009
Potato Pancakes with Poached Eggs and Jarlsberg Cheese Sauce
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This is perhaps the most crave inducing breakfast or brunch recipe we’ve ever seen. A carb lovers heaven, this recipe comes to us courtesy of Executive Chef Zane Holmquist from the Glitretind restaurant in the Stein Eriksen Lodge located in Park City, Utah. Last year the Glitretind won the coveted Santé Restaurant Award thanks to Chef Zane and his team, so this recipe is destined for greatness. Enjoy!
Norwegian Potato Pancakes with Poached Eggs, Jarlsberg Cheese Sauce and Cranberry Relish
Yield: 6 – 8 Servings
Ingredients:
Norwegian Idaho® Potato Pancakes
* 4 Idaho Potatoes
* ½ Small Yellow Onion
* 4 Bacon Strips
* 1 Egg White
* 1 tsp All-Purpose Flour
* 1 tsp Fresh Chives, chopped
* 1 tsp Fresh Italian Parsley, chopped
* 1 tsp Kosher Salt
* ½ tsp Fresh Ground Black Pepper
Jarlsberg Cheese Sauce
* 1 C Heavy Cream
* ¼ C Whole Milk
* 2 tsp Cornstarch
* 4 tspCold Water
* 2 C Jarlsberg Cheese, grated
* ¼ tsp Kosher Salt
* ¼ tsp White Pepper
* 1 Pinch Nutmeg, grated
Cranberry Relish
* 1 ½ C Whole Fresh Cranberries
* 1 C Granulated Sugar
* ½ Orange, zested
* 1 Pinch Kosher Salt
Directions:
Norwegian Idaho® Potato Pancake
1. Boil potatoes in salted water for 12 minutes; cool to room temperature, peel and grate.
2. Peel and dice onion.
3. Cook bacon and dice. (Onions and bacon should be diced to equal sizes.)
4. Combine potatoes, onion and bacon.
5. Half whip egg white; fold into potato mixture.
6. Mix flour, chives, parsley, salt and pepper into potato combination.
7. Be sure not to overwork; the potatoes should keep their grated texture.
8. Scoop potato mixture onto lightly oiled pancake griddle with 2 ounce scoop and cook until lightly browned on both sides; approximately 3-4 minutes per side.
Jarlsberg Cheese Sauce
1. Bring cream and milk to a simmer.
2. Mix cornstarch and water together.
3. Add cornstarch slurry to simmering milk and cream (you must bring the cream to a boil to activate the corn starch). Slowly add in grated Jarlsberg cheese, continually whipping until a smooth sauce-like consistency.
4. Add salt, white pepper and nutmeg.
5. Keep sauce warm until ready to serve.
Cranberry Relish
1. Mix cranberries, sugar, orange zest and salt together in a bowl.
2. Place in a thick-bottom saucepan; bring to a low simmer, stirring occasionally.
3. Cook for 12 minutes, or until the mixture is a jam-like consistency.
To Plate
1. Top potato pancake with 1 poached egg.
2. Add 2-3 tablespoons of cheese sauce over top the egg.
3. Garnish with 1 large tablespoon of cranberry relish.
4. Finish with chopped parsley and serve immediately.
Photo: Idaho Potato Commission
Chef Ming Tsai: Shrimp Cocktail With Avocado and Tomato Purees
Posted by: | CommentsEast meets west, and red meets green in this beautiful Shrimp Tempura Cocktail video recipe from Blue Ginger chef Ming Tsai, filmed at this years Food & Wine Classic in Aspen. Served in a cocktail glass over a romaine lettuce chiffonade, an avocado puree is topped with a smokey chipotle (smoked Jalapeno pepper in adobo sauce, found in a can in most grocery stores. Have extra sauce? Mix it with sour cream and lime and save for an amazing chip dip later) and tomato puree. Tortilla chips are placed into the purees, and shrimp tempura using Ming’s special club soda and rice flour batter are hung on the side of the glass. The end result literally yields red and green Christmas colors in a glass. We can’t imagine a more perfect appetizer for your holiday party!
Shrimp Cocktail With Avocado and Tomato Purees
Chef Ming Tsai
Tomato-chipotle puree
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 large tomatoes, coarsely chopped
* 3 garlic cloves, minced
* 1 teaspoon minced canned chipotle chiles*
Avocado puree
* 2 large ripe avocados, peeled, pitted
* 1/3 cup chopped fresh cilantro
* 1/4 cup fresh lime juice
* 1/4 cup minced shallots
* 2 tablespoons minced jalapeño chiles
Shrimp tempura
* Vegetable oil (for deep-frying)
* 2 cups rice flour**
* 2 cups club soda
* 24 uncooked large shrimp, peeled, deveined, tail shells left intact
* 4 cups thinly sliced romaine lettuce
Prep:
For tomato-chipotle puree:
Heat oil in large skillet over medium-high heat. Add onion; sauté until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.
For avocado puree:
Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.
For shrimp tempura:
Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375°F.
Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.
Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
**Rice flour is available at specialty and natural foods stores.
Caramelized Cranberry Compote with Rosemary
Posted by: | CommentsAs we mentioned in this Wild Salmon with a Cranberry Compote post, a compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. In this simple video restaurant recipe, the chef prepares a Caramelized Cranberry Compote using only four ingredients: dried cranberries, brown sugar, rosemary, and water. It can be served as a side dish, on top of squash soup or pumpkin soup, or as a topping for a leftover turkey sandwich. The chef is the talented Paul Callahan of the The Herb Lyceum at Gilson’s in Groton MA.
Read on for the recipe: Read More→
