How To Make A Parisian Style Assiette Recipes
EASY PARISIAN POTATOES
Our easy Parisian potatoes recipe features potato balls scooped out with a melon baller and baked in butter or duck fat until golden and crispy.
Provided by Rebecca Franklin
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Using a melon baller, scoop out as many rounds from the raw potatoes as you can and place them in a large saucepan filled with cold water.
- Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain well and set them aside for a moment.
- Preheat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.
- Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then roast them, stirring occasionally, in the heated oven for 25 to 30 minutes.
- The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.
Nutrition Facts : Calories 323 kcal, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, Sodium 288 mg, Sugar 3 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
SIMPLE PARISIAN-STYLE POTATO SALAD
A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
- Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g
HOW TO MAKE A PARISIAN-STYLE ASSIETTE
Number Of Ingredients 0
Steps:
- An assiette (which means plate) is a meal composed of several simply prepared, aesthetically arranged components. In the vegetarian cafés of Paris, the protein is provided by seitan, tofu, or tempeh, prepared in uncomplicated ways. My favorite kind of plate features seitan, and for a homemade version, I recommend either Seitan and Mushrooms in Paprika Cream (page 68) or Cornmeal-Crusted Seitan (page 63). Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78) or Teriyaki Tofu Steaks (page 62) are two other possibilities for the protein portion of the plate.
- Assiettes often feature grated raw vegetables, usually carrots, with the addition of either turnips or beets. Grated Daikon and Carrot Salad (page 174) works well, but you can simply grate a small amount of one or more of these vegetables, either mixed together or placed in separate mounds on each plate.
- There is always a cooked vegetable or two, usually something green (most often zucchini, green beans, or broccoli). Next, a timbale-shaped serving of grain, either couscous or rice or a combination of grains like quinoa and bulgur, sits in the middle of the platter. (To create a timbale, just pack cooked grain firmly into a 1/2-cup measure and invert onto the plate.) Sometimes, a few wedges of tomato and three or four black olives adorn the plate.
- Arrange all these components pleasingly on individual plates, and voilá-you've created a gorgeous assiette with an assortment of colors, flavors, and textures. This kind of meal might require a little more effort than many of the other express meals in this book, but not that much more. It's a lot of fun, though, and you can save it to serve on special occasions, like an intimate dinner for two (you'll likely have leftovers) or a lovely meal for two couples.
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