Dijon Pomme De Terre De Creme Recipes

POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

POMMES DUCHESSE

Steps:

• In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
• Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
• Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
• Melt the remaining 1/2 stick butter in a small pot over low heat.
• Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

POMMES DE TERRE LORETTE

Steps:

• Make duchesse potatoes:
• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
• Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
• Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
• Make pâte à choux:
• Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
• Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
• Form and fry potatoes:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
• Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
• Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

DIJON POMME DE TERRE DE CREME

Steps:

• Peel and half your potato's, then quarter, chunks no smaller than 6cmx6cmx4cm - to make sure they don't boil all the way through (i'll explain)
• On high heat bring to boil a large pan of water and add the potato chunks - keeping on high heat for 9 minutes - then simmering for a further 4/5 minutes
• At this point, pre-heat your grill to the highest temperature - keeping a close eye on your spuds.
• When soft to the touch of a sharp knife with only minimal resistant to cut all the way through, drain, and pop back into the pan (or bowl) although a flat base makes all the difference
• Now's the fun bit - gradually (to taste) add all of your ingredients - starting with milk, honey, butter, cream - salt and pepper - after each ingredient (have a taste) and alter, i like to keep a whisk on hand to blend each ingredient in to perfection (then tasting) then to alter. The trick to the recipe is finding the fine blend between Dijon and honey, then the fresh parsley - the honey and Dijon bounce of each other, you have an earthy tasting French mustard brought back to life with the sweet honey, touch of cream and the magic really is the parsley - it's the teacher of the recipe - it glues them all together! (i hope you brought your elbow grease) because your well done mashing is the kneading of your perfect loaf!
• When your happy with the taste and texture - transfer to a pyrex/clay roasting tray.
• Now, when you popped on your grill - we don't want our spuds on the top shelf (you ask why) we are perfect on the shelf below. What we want to give is almost a flan like skin the top of the mash, fluffing up to fork before hand we create a layer of grooved lines running down the dish. Making your own mash trenches - fluff your sides up with a fork - when we put under the grill we make a mixture of soft skin to crispy outer shell that doesn't burn straight under heat!
• When cool, cover with a layer of foil and store to the side or in the fridge until your ready!
• While the rest of your dish is cooking away, you can give yourself a pat on the back because your the chef that did all the preparing, and didn't try to start pounding mash, making gravy - putting in your yorkshire's and frying of your asparagus all at the same time. It also gives you boasting room to your gratefully awaiting guests - that you rushed around like a mad hatter just for them!
• Just pop in the covered bake for the last 15-20 minutes of cooking time on the bottom of your oven (heating through your bake) not worrying about your crispy fine top (you already baked it off) (because your a genius) Uncover, and serve! Any left-over's will never go to waste, it can go in the fridge for tomorrow's dinner or tea, or frozen for 1-2 weeks stored well. Either way! My favourite is to serve this recipe with any meat/gravy dish, roasted honey glazed vegetables and a glass of red, with enough left over to serve with a clear out of vegetable left overs from the fridge! (try serving with lightly fried cabbage and brussel sprouts covered in fresh crushed garlic) The possibilities are endless! Serve with beans if you don't have time, it'll keep for a few days in the fridge, and all down to your fine prep work! Enjoy, and good luck, the Green Chef!

POMMES DE TERRE LYONNAISE

Steps:

• In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
• Add the fingerling potatoes, stock, and some salt and pepper.
• Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
• Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
• Ooolala!

POTAGE CRèME DE TOMATES ET DE POMMES DE TERRE

Steps:

• Melt the butter in a large saucepan over medium low heat. As soon as it melts, add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Keep the heat moderate-you want the butter and leeks to remain pale in color. Meanwhile, cut the tomatoes in half through their equators, squeeze and shake out the seeds, then chop the pulp.
• Stir in the tomatoes and cook, stirring occasionally, for 5 minutes; add the potatoes. Season with salt and pepper and add the stock. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
• Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing.) Reheat the soup (or refrigerate for up to a day before reheating); stir in the cream and additional salt and pepper as needed. If the soup seems too thick, thin it with cream or water. Garnish with chervil and serve immediately.
• Omit the tomatoes. Cook through the pureeing of the soup. Rather than reheat, cool the soup and then refrigerate for at least 2 hours or until completely chilled. Stir the cream into the chilled soup immediately before serving and garnish with snipped chives. (You can also serve this soup hot if you like.)

POMMES DE TERRE FONDANTES

Steps:

• Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
• Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
• Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.

PUREE DE POMMES DE TERRE

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Place the potatoes and onions in a saucepan and cover with cold water. Add salt. Bring to a boil and simmer 20 minutes or until potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until hot.
• Drain the potatoes and onions and put them through a food mill or potato ricer. Return them to the saucepan. Using a wooden spatula, add the butter and blend well. Mix in milk. Keep warm until ready to serve.