Baked Bearnaise Potatoes Recipe 445

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

BAKED BEARNAISE POTATOES RECIPE - (4.4/5)

Steps:

• Preheat oven to 325 degrees. Melt butter. Combine potatoes and seasoning mix, transfer to 2-quart baking dish. combine butter, breadcrumbs and parsley. Sprinkle over top of potatoes. Bake 20 minutes or until thoroughly heated. Serve

BEARNAISE SAUCE II

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

MICHEL ROUX'S CHEESE SOUFFLé RECIPE

Steps:

• Generously grease the insides of 8 standard 8cm ramekins (or four 10cm soufflé dishes) with the softened butter. Put about 50g grated Gruyère into one dish, rotate it to coat the inside, then tip the excess into another ramekin. Repeat to coat them all.
• To make the béchamel, melt the 20g butter in a pan. Add the flour and cook for 2 minutes, stirring with a whisk, to make a roux. Still stirring, add the cold milk and bring to the boil over a medium heat. Let bubble for a minute or two, then pour the béchamel into a bowl. Season lightly with salt, pepper, and cayenne, then whisk in the egg yolks. Cover the bowl with cling film and let cool slightly.
• Preheat the oven to 200C/Gas 6. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one-third of the egg whites into the warm soufflé mixture with a whisk, then, using a large spoon, fold in the rest with one hand while showering in the grated Gruyère with the other. Stop as soon as the mixture is amalgamated.
• Spoon the mixture into the ramekins to come 5mm above the rim. Smooth the surface with a palette knife, then use a knife tip to ease the mixture away from the side of each ramekins to help it rise.
• Stand the ramekins in a deep ovenproof dish lined with a sheet of greaseproof paper and pour in enough almost-boiling water to come halfway up the sides. Bake the soufflés for 4 minutes (or 6 minutes for the 10cm dishes). Put the cooked soufflés on individual plates and serve at once - they won't wait!

THE BAKED POTATO

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.