ALSATIAN POTATO PIE
This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
- Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
- Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
- Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
ALSATIAN POTATO CASSEROLE
From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!
Provided by jkoch960
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
- Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
- Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
- Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.
Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6
ALSATIAN ONION PIE
Make and share this Alsatian Onion Pie recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft.
- Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
- Then combine the onions, the soy milk mixture and the couscous.
- Pour into the prepared pie shell.
- Bake in a preheated oven at 350 degrees for about 30 minutes.
Nutrition Facts : Calories 358.1, Fat 19, SaturatedFat 4.3, Sodium 1144.6, Carbohydrate 40.1, Fiber 4.4, Sugar 5.3, Protein 8.2
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5/5 (1)Estimated Reading Time 4 minsServings 6Total Time 1 hr 45 mins
- 1 – Place the potatoes in a large saucepan and cover with water. Bring to a boil, then salt the water. Cook until the potatoes are tender, 13-15 minutes. Drain, and set aside to cool.
- 2 – In a small saucepan, combine 3/4 cup plus 3 tablespoons of the cream, the garlic and the nutmeg. Bring to a boil. Cook until it is reduced by half, then season with salt and pepper.
- 3 – In a saute pan, melt the butter. Add the leeks and cook until softened, about 5 minutes. Remove the leeks from the heat and stir in the parsley.
- 4 – Whisk the egg yolk with the remaining tablespoon of cream. Lightly flour a surface, and roll out the puff pastry into two 13×6-inch rectangles. Set one of the rectangles on a parchment lined baking sheet. Place half of the potatoes on the pastry, leaving a half inch border, overlapping the potatoes. Layer on half the leeks and half the cheese. Season with salt and pepper. Repeat the layers with the remaining potatoes, leeks and cheese. Brush the edges of the dough with the egg wash, then place the second rectangle of puff pastry on top. Gently press the edges to seal. Cut 2-inch slits crosswise in the center of the crust, 2 inches apart, to let the steam escape. Brush the top of the pastry with the remaining egg wash. Cover, and refrigerate for about 30 minutes.
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- In a medium bowl, combine the flour and salt. Using your fingertips, rub the butter into the flour until it resembles coarse meal. Make a well in the center, pour in the beaten yolk mixture and stir until just moistened. Gather the dough into a ball. Working quickly, roll out the dough on a lightly floured surface into a 12-by-6-inch rectangle. Starting at a short end, fold the dough in thirds, forming a 4-by-6-inch rectangle. Wrap the rectangle in plastic and refrigerate overnight. Remove the pastry from the refrigerator 15 minutes before rolling out to soften slightly.
- Halve the pastry. On a lightly floured surface, roll out 1 piece into a 12-inch round. Place the dough in a 9-inch pie plate without stretching. Do not trim the overhanging pastry. Roll out the second piece of pastry into a 10-inch round; transfer to a parchment-lined baking sheet. Refrigerate the pastry for 10 minutes.
- Preheat the oven to 400°. In a small skillet, cook the bacon over moderately high heat until softened and just beginning to brown, about 2 minutes. Transfer the bacon to paper towels to drain.
- Peel the potatoes and slice them 1/8 inch thick. Rinse the slices in cold water, drain and pat dry. In a medium bowl, toss the potatoes with the parsley; season with salt and pepper.
7 ALSATIAN DISHES YOU HAVE TO TRY – BIG 7 TRAVEL FOOD GUIDES
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Estimated Reading Time 2 mins
- Alsatian Salmon. Enjoy the French German flavours of Alsace even if you can’t make it to Europe. While the techniques are simple with this dish, the flavours are out of this world.
- Choucroute Garnie. Choucroute Garnie is a hearty Alsatian dish that’s loaded with cured pork, sausages and of course Choucroute (Sauerkraut), the perfect way to warm up on a cold winter day.
- Alsatian Apple Tart. This tart is every bit as pretty as it is tasty. The final version looks like a work of art and a slice of this will put a smile on anyones face.
- Alsatian Quiche with Bacon. An all-time classic with flakey pastry, wonderfully crisp bacon and caramelized onions that are a match made in heaven. Recipe created by Kate.
- Alsatian Potato Pie. This is a recipe that shows that really good food doesn’t have to be complicated and often relies on the best ingredients. Every mouthful will taste absolutely sublime.
- Marinated Fois Gras. One of the most famous and sought after ingredients in French cooking. This recipe presses it into a terrine for maximum flavour.
- Baeckeoffe. This traditional Alsatian stew will come as a true revelation to you, a shining light that will guide you through the cold winter evenings to come.
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