Potatocakeswithgoatcheesepetitesgalettesdepommesde Recipes

GOAT CHEESE POTATO CAKES WITH CHIVES

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
• In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

A CAKE OF POTATO AND GOAT CHEESE

Steps:

• Mash the potatoes with a masher or a fork until they are a mixture of sizes from gravel to pebbles. Cut the goat cheese up into small pieces and fold it into the mash with the chopped herbs. Season generously with salt and black pepper, then stir in the flour.
• Divide the mixture into fourths and pat each one into a rugged patty roughly 2 1/2 inches (6cm) in diameter. Empty the cornmeal onto a plate, then turn the patties in it.
• Get a thin layer of oil hot in a shallow, nonstick pan. Lower the patties into the oil and, without moving them, cook for about four minutes, until golden and lightly crisp underneath. Turn them quickly and carefully with a spatula and cook the other side. Drain briefly on paper towels before serving.

GOAT CHEESE POTATO CAKES

Steps:

• To prepare potato cakes, preheat oven to 375.
• Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
• Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
• When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
• Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
• Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
• Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.

CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE

Steps:

• Pre-heat the oven to 200°C/gas 6.
• Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
• Generously grease the base of an ovenproof pan or baking dish with melted butter.
• Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
• Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
• Cooks Notes:.
• Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
• Historical Note:.
• Mrs. Landemare's original recipe is:.
• Potatoes. Fresh butter.
• Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.

POTATO CHEESE GALETTE

Steps:

• Pre-heat oven to 450.
• Place the potatoes in a medium bowl, pour clarified butter or olive oil & parmesan cheese over, and toss to coat.
• Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet.
• Cook over med heat until the edges begin to brown and potatoes stick together.
• (This will keep the cheeses from running through) about 5 minute.
• Sprinkle with cheeses and cover with remaining potatoes, arranged the same way as the bottom layer.
• Set in the oven for 10 minute.
• Carefully flip potatoes with a wide spatula (or turn over onto a plate, and return to pan) Brown on med heat 5 minute.
• Return to the oven for an additional 5 minute.
• Cut into 4 servings, keep warm.

POTATO PANCAKES WITH GOAT CHEESE

Steps:

• Place the grated potatoes in a dry kitchen towel to remove as much moisture as possible.
• Transfer potatoes to large bowl and toss in salt and pepper. If desired, add parmesan cheese.
• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Mound 1/3 cup of potatoes in skillet and flatten to form about a 3 inch round. Repeat 3 times, forming 4 pancakes.
• Top each cake with 1/4 of goat cheese and sprinkle with 1 teaspoon of chives.
• Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly.
• Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.