POTATO CROQUETTES (LIDIA BASTIANICH)
Make and share this Potato Croquettes (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h38m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the potatoes well; do not peel them.
- Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
- Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
- Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
- Drain the potatoes and let them stand until cool enough to handle.
- Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
- Stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
- Remove from heat and season with salt, white pepper, and a touch of nutmeg.
- Beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
- Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
- Refrigerate the croquettes, uncovered, until firm, about 20 minutes.
- They can also be covered and refrigerated for up to 1 day before continuing.
- Whisk the remaining two eggs well in a wide bowl.
- Spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
- Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
- Dip the floured croquette into the egg, turning well to coat all sides evenly.
- Let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
- Heat the vegetable oil in a heavy, medium skillet over medium heat to 350°.
- When the oil reaches temperature, slip half the croquettes into the oil.
- Fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
- Adjust heat under the pan as the croquettes cook so they cook evenly.
- Remove the croquettes with a slotted spoon and drain them on a paper-towel lined baking sheet.
- Repeat with the remaining croquettes.
- Fried croquettes can be kept warm on a baking sheet in a 200° oven for up to 20-30 minutes.
LYDIA'S VANISHING POTATO SLICES
Steps:
- Preheat oven to 400F. Put potatoes and olive oil in a bowl and toss until potatoes are well coated. If necessary, add a bit more oil. Sprinkle with salt and pepper; toss a bit more. Put potatoes in a single layer in several 13X9 pans or jelly roll pans or roasting pans with edges or similar trays. Sprinkle liberally with grated cheese, turning to coat both sides. Cook about 15-20 minutes or until brown and crispy on the bottom. Turn over potato slices and return to oven until slices are brown on the other side, about 10-20 minutes depending on the thickness and your preference of color. Serve plain or with ketchup.
LYDIA'S PORTUGUESE BEEF STEW
This is Lydia's way to make beef stew. Lydia came to the United States when she was 18. She shared this recipe with me back in 1998. Very hardy, buttery and filling. Good comfort food. I have never done it, but I see where this could be converted to a slow cooker after sauteing the beef.
Provided by bshemyshua
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
- Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
- Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
- Add last, salt and garlic salt/powder to taste.
Nutrition Facts : Calories 577.7, Fat 30.5, SaturatedFat 15.8, Cholesterol 92.8, Sodium 197.2, Carbohydrate 56.8, Fiber 8.7, Sugar 6.3, Protein 21.2
OVEN-BAKED POTATO SLICES
I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!
Provided by Jodster
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
- Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
- Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
- Remove from the oven. Let cool slightly and pour into a serving dish.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 37.4 g, Fat 13.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 110.1 mg, Sugar 1.7 g
OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)
Make and share this Olive Oil Mashed Potatoes (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour enough water over the potatoes in a large pot to cover them by three fingers.
- Season the water with salt; bring to a boil.
- Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
- Drain potatoes and let stand until cool enough to handle.
- Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
- Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
- *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
- Remove pan from heat and cool to room temperature before adding to the riced potatoes.
- *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
- Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.
Nutrition Facts : Calories 218.1, Fat 13.6, SaturatedFat 1.9, Sodium 4.8, Carbohydrate 22.9, Fiber 2, Sugar 1, Protein 2.1
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