Yukon Gold Potato W Black Olive Caviar Recipes

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC

Steps:

• Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
• Preheat a grill or grill pan on medium-high heat.
• Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.

AMERICAN CAVIAR WITH CRISPY YUKON GOLD POTATO PANCAKES

Steps:

• Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
• Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
• Top pancakes with crème fraîche, red onion, and caviar; serve.
• *Available at some supermarkets and at specialty foods stores.

YUKON GOLD POTATO GRATIN

Steps:

• Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
• Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
• Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
• Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
• Garnish with thyme sprigs.

GARLIC AND OLIVE OIL SMASHED YUKON GOLD POTATOES

Steps:

• Steam potato wedges until very tender, about 15 minutes.
• Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
• Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.

YUKON GOLD POTATO KNISHES WITH OSETRA CAVIAR

Steps:

• Place potatoes in a large saucepan, and cover with cold water. Bring to a boil, reduce heat and cook at barest simmer until a skewer glides easily through potatoes, about 1 hour. Drain potatoes, cool slightly and peel. Run potatoes through a food mill and into a bowl. Grate onion on the large holes of a box grater directly into bowl with potatoes. Season with plenty of salt and some pepper. Stir in 1/2 cup creme fraiche. Cool to room temperature. (Potatoes can be covered and refrigerated for up to 1 day.)
• Set one wrapper on a work surface with one corner facing you. Spread scant 1/4 cup potatoes about 2 inches above bottom corner so that potatoes form 1-inch-wide strip that extends almost from one side of wrapper to the other. Fold bottom corner of wrapper over potatoes. Roll wrapper, folding in sides to enclose potatoes. When you get three-quarters of the way to the top, brush remaining edges with beaten egg and continue rolling to seal. Repeat with the rest of the wrappers and filling. (Knishes can be refrigerated, uncovered, for up to 1 day.)
• Heat 1 inch oil in a large, deep saucepan until very hot but not quite smoking, about 375 degrees. With tongs, add several knishes, and fry, turning once or twice, until golden brown all over, about 1 minute. Remove from oil, and drain on paper towels. Fry remaining knishes in batches.
• With serrated knife, trim a thin slice from either end of each knish. Cut each knish crosswise into three pieces. Arrange pieces, with one cut side up, on a platter. Top each piece with a dollop of remaining creme fraiche and a little caviar. Serve immediately.

YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR

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.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

YUKON GOLD POTATO W/ BLACK OLIVE "CAVIAR"

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.