Yukon Gold Potato Blini With Eggplant Caviar Recipes

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YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR



Yukon Gold Potato Blini with Eggplant Caviar image

Impress dinner guests with this elegant potato blini appetizer from chef Thomas Keller's "The French Laundry Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen small blini

Number Of Ingredients 11

1 pound Yukon Gold potatoes
2 tablespoons all-purpose flour
2 to 3 tablespoons creme fraiche, at room temperature
2 large eggs
1 large yolk
Coarse salt and freshly ground white pepper
Eggplant Caviar, for serving (optional)
Roasted Pepper Salad, for serving (optional)
Sturgeon Salad, for serving (optional)
Creme fraiche mixed with chopped scallions, for serving (optional)
Fresh butter, for serving (optional)

Steps:

  • Place potatoes in a medium saucepan and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat; reduce heat to a simmer and simmer until potatoes are tender and easily pierced with the tip of a knife.
  • Drain and peel warm potatoes; press through a very fine mesh sieve. Immediately weigh out 9 ounces pureed potatoes and transfer to a medium bowl. Working quickly, whisk in flour and 2 tablespoons creme fraiche. Add 1 egg, whisking until batter is smooth. Add second egg, whisking until batter is smooth. Finally add the yolk; whisk until batter is smooth and well combined.
  • Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season with salt and pepper.
  • Heat an electric griddle to 350 degrees or a large nonstick skillet over medium-low heat. Working in batches and wiping griddle with a paper towel between each batch, spoon 1 to 1 1/2 teaspoons batter onto griddle or skillet for each pancake. Cook until bottoms are browned, 1 to 2 minutes. Turn and cook on second side until evenly browned with a small ring of white around the edges, about 1 minute. Transfer to a small baking sheet and keep warm. Serve immediately topped as desired.

EGGPLANT CAVIAR FOR POTATO BLINI



Eggplant Caviar for Potato Blini image

Serve this appetizer with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1/2 cup

Number Of Ingredients 5

1 large eggplant (about 1 1/4 pounds)
Coarse salt
1/4 cup extra-virgin olive oil, plus more for roasting
1/4 teaspoon very finely minced garlic (almost a paste)
1/2 teaspoon Dijon mustard

Steps:

  • Halve eggplant lengthwise; score the flesh side of both halves, making a crisscross pattern about 1/4 inch deep. Sprinkle both halves with salt and place scored-side down on a rimmed baking sheet. Cover with a second baking sheet and place a heavy object (such as cans or a set of bowls) on top. Let eggplant render its excess liquid at room temperature for 1 to 2 hours.
  • Preheat oven to 350 degrees. Lightly oil a baking sheet and set aside.
  • Rinse eggplant, pat dry, and rub with some olive oil. Place halves flesh side down on prepared baking sheet. Transfer to oven and roast until eggplant is very soft and skin is wrinkled, about 1 hour. There should be no resistance when tested with a knife. Remove from oven and let stand until cool enough to handle.
  • Scoop out eggplant pulp and lightly chop. Place pulp in a double layer of cheesecloth and tie to enclose with kitchen twine, leaving about 6 inches on the end. Hang bundle from a shelf in the refrigerator with a bowl set underneath or place in a colander set over a bowl and refrigerate; let drain at least 2 hours and up to overnight.
  • Remove eggplant from refrigerator and hold cheesecloth bundle over sink; twist and squeeze to remove as much additional liquid as possible. Transfer pulp to the bowl of a small food processor; pulse a few times to break up eggplant. With the motor running, slowly add 2 tablespoons olive oil through the feed tube; continue processing until the color and texture begin to lighten, about 30 seconds.
  • Turn the machine off and add garlic, mustard, and salt. With the motor running, slowly add remaining 2 tablespoons olive oil; continue processing 1 minute more. Season with salt and pepper. Eggplant caviar may be kept refrigerated in an airtight container for up to 1 week.

YUKON GOLD POTATO BLINI



Yukon Gold Potato Blini image

Provided by Thomas Keller

Categories     Potato     Appetizer     Side     New Year's Day     Winter     Family Reunion     Party     Potluck     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 dozen small blini

Number Of Ingredients 6

1 pound Yukon Gold potatoes
2 tablespoons all-purpose flour
2 to 3 tablespoons crème fraîche, at room temperature
2 large eggs
1 large egg yolk
coarse salt and freshly ground white pepper

Steps:

  • Place the potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.
  • Peel the warm potatoes and press them through a tamis. Immediately weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.
  • Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraîche. Season to taste with salt and white pepper.
  • Heat an electric griddle to 350°F. Note, if you do not have a griddle, heat a large nonstick skillet over medium-low heat. Spoon between 1 and 1 1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.

YUKON GOLD POTATO W/ BLACK OLIVE "CAVIAR"



Yukon Gold Potato W/ Black Olive

Make and share this Yukon Gold Potato W/ Black Olive "caviar" recipe from Food.com.

Provided by ceilmary

Categories     Potato

Time 50m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons butter (VEGANS replace butter with olive oil)
1 cup coarsely chopped onion
5 cups vegetable stock (light-colored looks nicest)
2 yukon gold potatoes, peeled & cut into 3/4-inch chunks (about 1 lb. total)
1 garlic clove, coarsely chopped
1 dash salt
1 dash pepper
1 cup pitted black olives, finely chopped
2 tablespoons minced flat leaf parsley
2 garlic cloves, minced
1 dash ground pepper
1 pinch red pepper flakes (optional)

Steps:

  • Melt butter in soup pot over medium-low heat. Add onions; cook, stirring occasionally, until tender, about 10 minutes.
  • Stir in vegetable stock, potatoes, garlic, salt & pepper. Increase heat to high; bring to a boil. Reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
  • Make "caviar": stir all ingredients together in a small bowl, and set aside.
  • Puree the soup in a blender until smooth(will need to do in several batches).
  • Return soup to pot set on medium heat; return to serving temperature.
  • Garnish each serving with a small mound of "caviar". Non-vegans: You can also garnish with finely crumbled hard-cooked eggs and/or sour cream.

Nutrition Facts : Calories 195.1, Fat 12.3, SaturatedFat 6, Cholesterol 22.9, Sodium 398.4, Carbohydrate 20.7, Fiber 3, Sugar 2.4, Protein 2.2

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