TUNA TARTARE ON FRIED POTATO GAUFRETTES
Provided by Food Network
Categories main-dish
Time 40m
Yield about 24 pieces
Number Of Ingredients 10
Steps:
- Preheat a deep pot of oil or a deep fryer to 325 degrees F.
- In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
- Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt.
- Place a spoonful of the tuna tartare on one end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately.
SWEET-POTATO GAUFRETTES WITH DUCK CONFIT AND CRANBERRY BLACK PEPPER CHUTNEY
Categories Duck Potato Poultry Appetizer Bake Christmas Cocktail Party Winter Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern. (It may take a few tries to get the pattern right.)
- Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300°F on thermometer. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 300°F between batches. Season gaufrettes lightly with salt while still warm.
- Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.
- Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.
POTATO GALETTES
Steps:
- Peel the potatoes, making sure to keep their round shape, and rinse them under cold water. Using a mandoline, slice one of the potatoes almost paper-thin. (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.) On a work surface, form a circle of overlapping slices about 5 inches in diameter. Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used. Make another galette with another potato.
- Preheat the oven to 200 degrees and place 2 small skillets over medium heat. When hot, add 2 tablespoons of the clarified butter to each. Using a large spatula, carefully transfer 1 galette to each skillet. Cook until the bottoms are golden brown, 4 to 5 minutes. (Lower the heat if they brown too quickly.) Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more. Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
- While the first 2 galettes are cooking, prepare the remaining 2 in the same manner. Serve warm.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 920 milligrams, Sugar 3 grams
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
POTATO GALETTE
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
- Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.
POTATO GAUFRETTES WITH LOBSTER REMOULADE
Make and share this Potato Gaufrettes With Lobster Remoulade recipe from Food.com.
Provided by Manami
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the fryer to 350ºF.
- Alternatively, fill oil no more than halfway full in a large Dutch oven and heat to 350ºF.
- Using a mandoline with a crisscross blade, cut the potato, lengthwise, into thin waffle-like chips.
- Fry the potatoes in batches until golden brown, about 3 minutes, stirring occasionally for overall browning.
- Remove and drain on paper towels.
- Season with 1/4 teaspoon salt and 1/8 teaspoon of the black pepper.
- Using a food processor fitted with a metal blade, combine the egg, ketchup, mustard, garlic, horseradish, and lemon juice.
- With the machine running, add the oil in a steady stream.
- Process until all of the oil is incorporated and the mixture is thick.
- Once the emulsion is made, add the onions, green onions, and parsley and pulse until incorporated, season the remoulade with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- In a mixing bowl toss the lobster with 1/4 teaspoon cup of the remoulade, reserving the rest for later use.
- Season with salt and pepper, to taste.
- In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper.
- Drizzle with extra-virgin olive oil.
- To assemble, mound the greens in the center of each plate.
- Arrange the potatoes around the greens and plate a spoonful of the lobster of the remoulade on top of each potato.
- Garnish with 1 tablespoon of crumbled goat cheese on each salad.
- Enjoy!
Nutrition Facts : Calories 582.3, Fat 42.7, SaturatedFat 6.2, Cholesterol 134.5, Sodium 961.9, Carbohydrate 23.3, Fiber 2.5, Sugar 4.7, Protein 27.4
More about "gaufrette potatoes recipes"
POTATO GAUFRETTES RECIPE WITH SUMMER-VEGETABLE TARTARE
From gourmettraveller.com.au
Servings 10Category Snack, Cocktail FoodAuthor Lisa FeatherbyTotal Time 50 mins
- Working with one potato at a time, run potato over a mandoline with crinkle-cut attachment in one direction, then turn potato 90 degrees and run potato over again, slicing to create a waffle effect. Continue to slice and turn potato every second slice so that each slice is a lattice chip. Transfer potato slices to a large bowl, then pour over boiling water and leave to soak for 5 minutes. Drain chips, then arrange in a single layer on paper towels and leave to dry.
- For aïoli, blend garlic, egg yolks, mustard and vinegar in a small food processor until combined. With motor running, gradually add oil, a few drops at a time at first, then in a thin, steady stream until emulsified and thick (be careful not to add the oil too quickly, as mayonnaise will split). Season with pepper and lemon juice to taste.
- Preheat oil in a saucepan to 160°C. Deep-fry potato gaufrettes in batches, turning occasionally, until light golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on paper towels, then sprinkle with sea salt flakes.
- For summer-vegetable tartare, combine ingredients in a bowl and stir through a little aïoli to coat (you may only need a few tablespoons; remaining aïoli will keep refrigerated for up to 1 week). Season to taste, garnish with nasturtium flowers and serve with potato gaufrettes.
GAUFRETTE POTATOES WITH GRAVLAX, SOUR CREAM, OSETRA CAVIAR RECIPE
From cookeatshare.com
GAUFRETTE POTATOES RECIPE
From free-recipes.co.uk
GAUFRETTE MAISON
From realrecipesfr.com
GAUFRETTE POTATOES TOPPED WITH CILANTRO CREAM RECIPE
From cookeatshare.com
SEARED SCALLOPS WITH ASPARAGUS AND GAUFRETTE POTATOES RECIPE
From eatsmarter.com
GAUFRETTE - COMPLETERECIPES.COM
From completerecipes.com
GAUFRETTE POTATOES – BRUNO ALBOUZE - YOUTUBE
From youtube.com
GAUFRETTE POTATOES – RECIPES NETWORK
From recipenet.org
GAUFRETTE POTATO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY VANILLA GAUFRETTES RECIPE - THE SPRUCE EATS
From thespruceeats.com
GAUFRETTE POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POTATO GAUFRETTES WITH SCALLOP CEVICHE AND BLACK OLIVES
From foodnetwork.ca
ASTRAY RECIPES: GAUFRETTE
From astray.com
GAUFRETTE POTATO WITH SMOKED SALMON, CRèME FRAîCHE, AND CAVIAR …
From eatyourbooks.com
GAUFRETTE POTATOES WITH CAVIAR AND CRèME FRAîCHE - WILLIAMS …
From williams-sonoma.com
RECIPE: GAUFRETTE POTATOES WITH SALMON, SOUR CREAM AND OSETRA …
From olmafood.com
GAUFRETTE POTATOES WITH GRAVLAX, SOUR CREAM, OSETRA CAVIAR RECIPE ...
From cookingindex.com
GAUFRETTE POTATOES TOPPED WITH CILANTRO CREAM | EMERILS.COM
From emerils.com
CRISPY POTATO GALETTE | SOUTHERN LIVING
From southernliving.com
GAUFRETTE POTATOES WITH GRAVLAX AND CAVIAR - MARTHA STEWART
From marthastewart.com
POMMES GAUFRETTES RECIPE | SUR LA TABLE
From surlatable.com
GAUFRETTE POTATOES WITH CAVIAR AND CRèME FRAîCHE | WILLIAMS SONOMA
GAUFRETTE POTATOES WITH CAVIAR AND CRèME FRAîCHE | CREME FRAICHE ...
From pinterest.ca
POTATO RECIPES | ALLRECIPES
From allrecipes.com
GAUFRETTES RECIPE BY COOKIES.RECIPES - FOOD NEWS
From foodnewsnews.com
POTATO GAUFRETTES STACKED WITH SEAFOOD AND BLACK OLIVE SEVICHE
From foodnetwork.ca
GAUFRETTE POTATOES WITH GRAVLAX, SOUR CREAM AND OSETRA CAVIAR
From pinterest.ca
GAUFRETTE POTATOES TOPPED WITH CILANTRO CREAM
From bigoven.com
CONFIT DUCK SALAD WITH GAUFRETTE POTATO CRISPS - MAPLE LEAF FARMS
From mapleleaffarms.com
POTATO GAUFRETTES WITH LOBSTER RAVIGOTE RECIPE | EMERIL LAGASSE ...
From cookingchanneltv.com
GAUFRETTE POTATO CRISPS & TRAINA SUN DRIED TOMATO KETCHUP
From cookandbemerry.com
GAUFRETTE POTATOES TOPPED WITH CILANTRO CREAM RECIPE - COOKING …
From cookingindex.com
STEAK TARTARE WITH POMMES GAUFRETTES RECIPE : SBS FOOD
From sbs.com.au
POMMES GAUFRETTES - POTATO WAFFLES - DEEP FRIED - HOW TO
From youtube.com
GAUFRETTE DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
GAUFRETTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love