GOAT CHEESE POTATO CAKES
Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".
Provided by keeney
Categories Potato
Time 50m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare potato cakes, preheat oven to 375.
- Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
- Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
- When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
- Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
- Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
- Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
POTATO CRISPS WITH GOAT CHEESE AND OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield about 60 crisps
Number Of Ingredients 11
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.
GOAT CHEESE POTATO CAKES WITH CHIVES
Categories Potato Side Quick & Easy Goat Cheese Fall Chive Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 potato cakes
Number Of Ingredients 7
Steps:
- In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
- In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)
A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.
Provided by Harold Mcgee
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
- Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
- Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
- Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.
POTATO AND GOAT CHEESE GALETTE
Make and share this Potato and Goat Cheese Galette recipe from Food.com.
Provided by kymgerberich
Categories Potato
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice and discard the ends of the potatoes. Cut the potatoes into 3/4-inch slices. Cut a round hole out of the center of each slice, forming a sturdy ring with at least 1/2 inch border of potato around the hole. Heat about 2 inches of vegetable oil in a skillet to 300 degrees F. Fry the potato rings until light golden brown, about 5 minutes. Drain on paper towels and allow to cool enough to handle.
- Fill the potato rings with the goat cheese and coat both sides with gread crumbs. Refrigerate for at least 2 hours or overnight. Heat the olive oil in a large skillet over moderate heat and saute the potato rings until golden brown on both sides, about 30 to 40 seconds per side.
- Transfer to serving plats and season with salt and pepper. Garnish with olives and chopped basil if desired.
Nutrition Facts : Calories 332.9, Fat 20.2, SaturatedFat 9.9, Cholesterol 33.6, Sodium 321, Carbohydrate 25.9, Fiber 2, Sugar 2.6, Protein 12.4
SUMMER VEGETABLE AND GOAT CHEESE GALETTES
Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.
Provided by Holly
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
- Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
- Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
- Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
- Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g
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