Crispy Potato Sopes Masa Boats With Salsa Goat Cheese And Herbs Recipe Recipe 455

CRISPY POTATO SOPES (MASA BOATS) WITH SALSA, GOAT CHEESE, AND HERBS RECIPE RECIPE - (4.5/5)

Steps:

• The dough for the Sopes: In a medium pan, boil the potatoes in salted water to cover until thoroughly tender, about 25 minutes. Drain and cool. Push the potatoes through a ricer or medium-mesh strainer into a bowl. Scrape the potatoes into a measuring cup. Discard about 1 cup of the potatoes, return 1 cup to the bowl and knead in the masa (fresh or reconstituted) and ¾ teaspoon salt. The dough should be the consistency of soft cookie dough. Forming and baking the sopes: Heat a well-seasoned or nonstick griddle or heavy skillet over medium. Divide the dough into 18 portions, roll into balls and cover with plastic to keep them from drying out. One by one, form the fat little tortillas that will become the sopes: cut two squares of plastic (to be on the safe side, cut them from a food storage bag, the thicker plastic works better). With your hands, gently flatten a ball of dough between the sheets of plastic to about 2 ½ inches in diameter (it should be about 1/4" thick). Peel off the top sheet of plastic. Use your thumb and index finger to push up the dough into a border about ½" high around the edge to form the sope, the little boat. Flip the sope-uncovered side down-onto the fingers of one hand, then gently peel off the second piece of plastic. Now, flip the sope over onto the griddle or skillet, flat side down. After about a minute, when the sope has loosened itself from the cooking surface, remove it from the griddle. This cooking is just to set the bottom surface, not to cook the masa all the way through. While the first sope is cooking, continue shaping and adding others to the griddle or skillet. After cooking, to keep them from puffing oddly during frying, prick the bottoms of each one with a fork, being careful not to go all the way through. Cool, then cover the sopes with plastic to keep them from drying out. Finishing the sopes: In a deep heavy medium skillet or saucepan, heat ½" of oil to 350 degrees (if you do not have a thermometer you can judge the temperature by dipping the side of a sope in the oil-if it sizzles vigorously, it's ready). Stir in the balsamic vinegar (if using) into the salsa and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, about a minute. Drain them upside down on paper towels, then keep them warm in the oven. When all the sopes are done, arrange them on a serving platter. Spoon about ½ Tbs of salsa onto each one, top with herbs and sprinkle generously with cheese.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

POTATO CRISPS WITH GOAT CHEESE AND OLIVES

Steps:

• For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.
• For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
• For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
• To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

CRISP GOAT-CHEESE SALAD

Steps:

• Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
• In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
• In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
• Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
• Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

BEEF AND POTATO BOATS

Steps:

• Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. , In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. , Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through.

CRISPY POTATO SOPES WITH GOAT CHEESE AND HERB SALAD

Steps:

• In a medium saucepan, boil potatoes in salted water to cover until tender, about 25 minutes. Drain, and cool. Push potatoes through a sieve into a bowl. Scrape potatoes into a 1-cup measuring cup, and discard the rest. Return potatoes to bowl. Knead in the masa or masa harina. Stir in 3/4 teaspoon salt.
• Heat a griddle or heavy skillet over medium heat. Divide the dough into 18 balls slightly larger than golf balls, and cover with plastic to keep from drying out. If the balls crack when you are rolling them, knead a few drops of water into the dough to give them the consistency of a soft cookie dough. Cut two sheets of plastic (preferably from heavy-weight food-storage bags) into 6-inch squares.
• One by one, form the fat little tortillas that will become the sopes: With your hands, gently press out a ball of the dough between the sheets of plastic into a 2 1/2-inch circle (it should be about 1/4 inch thick). Peel off the top sheet. Use your thumb and first finger to pinch up the dough into a border about 1/2 inch high around the edge to form a little boat. Flip the tortilla -- uncovered side down -- onto the fingers of one hand, then gently peel off the second piece of plastic. In one flowing movement, roll the tortilla off your hand and onto the griddle or skillet. After about 50 seconds, when the tortilla has loosened itself from the cooking surface, remove it from the griddle; this is just to set the surface of the tortilla, not cook the masa all the way through. While the first tortilla is cooking, continue pressing out others and adding them to the griddle or skillet. After cooking, pierce the bottoms with a fork, taking care not to poke them all the way through. Slip the cooled sopes into a plastic bag, or cover them to keep from drying out.
• Fill a heavy skillet with 1/2 inch oil; heat oil to 375 degrees. Turn on the oven to its lowest setting, and set out a baking sheet lined with paper towels to drain the sopes. Stir the balsamic vinegar into the salsa, and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, 50 to 60 seconds. Drain them upside down on the paper towels. As the sopes are fried, keep them warm in the oven.
• When all of the sopes have been fried, arrange them on a serving platter. Spoon about 1/2 tablespoon salsa into each one, top with a tuft of herbs, and sprinkle generously with cheese. Serve immediately.

CRISPY GOAT CHEESE APPETIZERS

Steps:

• Freeze cheese for 15 minutes. Unwrap and cut into 1/4-in. slices., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, thyme, garlic powder and salt. Dip cheese slices in the flour, eggs, then bread crumb mixture., In an electric skillet, heat oil to 375°. Fry cheese slices, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., Garnish each appetizer with a tomato half and basil leaf. Drizzle with vinegar; top with pine nuts. Serve warm.