BRAISED FINGERLING POTATO COINS
Provided by Melissa Roberts
Categories Potato Side Braise Bastille Day Dinner Lunch Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 5
Steps:
- Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
- Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF
Provided by Food Network
Time 4h20m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Preheat the oven to 400 degrees F.
- Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper.
- Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the Chile Braised Beef and 2 to 3 ounces of the shredded cheese.
- Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side.
- Preheat the oven to 325 degrees F.
- Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan.
- Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer.
- Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic.
- Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning.
- Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well.
- Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes.
- Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer.
- Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux.
- Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired.
BRAISED FINGERLING POTATOES
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Clean potatoes under running water; transfer to a medium saucepan with enough water to cover. Season with salt and pepper and add thyme and leek trimmings. Bring to a boil over high heat; immediately reduce to a simmer and cook until potatoes are easily pierced with the tip of a sharp knife, about 15 minutes. Remove from heat and keep potatoes warm in their liquid until ready to serve; drain before serving.
BRAISED FINGERLING POTATOES WITH ROSEMARY
A friend gave me this recipe, and I modified it slightly to fit my own tastes. A wonderful, easy-to-prepare side!
Provided by hoodphoto
Categories Potato
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Slice potatoes long ways in half.
- 2. In large skillet, melt butter.
- 3. Arrange potatoes in single layer with rosemary and shallot.
- 4. Cover and bring to boil. Lower heat and simmer 20-25 minute.
- 5. Remove shallots and rosemary, discard.
- 6. Take out potatoes.
- 7. Boil remaining liquid 5 min uncovered.
- 8. Pour over potatoes and serve.
Nutrition Facts : Calories 373.5, Fat 6, SaturatedFat 3, Cholesterol 10.1, Sodium 1033.3, Carbohydrate 67.5, Fiber 9.7, Sugar 5.5, Protein 13.4
BRAISED DILL POTATOES
Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. -Amie Schmidt, San Diego, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes., Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook until bottoms are lightly browned, 2-3 minutes longer. Serve with sour cream.
Nutrition Facts : Calories 117 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 345mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
LEMONY GARLIC FINGERLING POTATOES
Make and share this Lemony Garlic Fingerling Potatoes recipe from Food.com.
Provided by Warren B.
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Place potatoes in an 8" x 8" baking dish.
- In a small bowl, combine melted butter, Olive oil, garlic, salt and lemon juice.
- Pour over potatoes and stir to coat.
- Sprinkle parmesean cheese over potatoes.
- Bake, covered in a preheated oven for 30 minutes.
- Uncover and bake an additional 10 minutes, or until golden brown.
Nutrition Facts : Calories 291, Fat 18.8, SaturatedFat 8.5, Cholesterol 31.6, Sodium 692.9, Carbohydrate 28.3, Fiber 4.2, Sugar 2.3, Protein 3.6
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