Crushedgold Recipes

GOLDEN CRUSHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
• Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

CRUSHED YUKON GOLD POTATOES

Steps:

• Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10 to 15 minutes (depending on size); remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes.
• Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley.

SALMON CAKES I

Steps:

• In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• In a large bowl, mix together salmon, egg, potatoes, salt and pepper. Mold the mixture into patties (whatever size you choose). Coat both sides of the patties with flour.
• Heat oil over a medium-high heat in a large skillet. Fry the patties (2 or 3 at a time) on both sides until golden brown. Drain on paper towels before serving.

SNICKERDOODLE PARTY COOKIES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly.
• Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl.
• Add brown sugar and 1/4 cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5-10 minutes to let flour hydrate (dough will thicken).
• Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don't need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13-16 minutes. Let cool on baking sheets. Brush with gold dust if desired.
• Do Ahead
• Cookies can be baked 5 days ahead. Store airtight at room temperature.

CRUSHED POTATOES

Steps:

• Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
• Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.