Archive for hash browns
A Foodie B.O.D
Posted by: | On: Jun 15, 2011 | Comments
Dr. Mike and Andrew Lane, Music Producer for Hannah Montana, High School Musical and other award winners getting ready to talk some food!
We are the Foodista Blog of the Day today! A perfect time to share some more delicious treats we served to the Hollywood A-listers! As you can imagine, there were quite a few veggie-only types there (dairy and eggs were OK, just no meat/fish) and this dish was not only appreciated by them, but enjoyed by all. The Sweet Potato Latke with Maple Apple Sauce and Crème Fraiche was its own tasty star!
The Sweet Potato Latke with Maple Apple Sauce and Creme Fraiche was a Chart Topper
Sweet Potato Latkes
- 2 lbs sweet potatoes, grated
- 1 shallot, halved and sliced
- 3/4 cup finely chopped onion
- 4 eggs
- 1 tsp lemon juice
- 1 tbsp garlic, chopped finely
- 4 tbsp rice flour
- 2 tbsp AP flour
- 1 tsp salt
- ¼ tsp fresh cracked black pepper
- Oil for frying
Grate the potatoes and set aside in some cold water. Combine all the other ingredients. Drain the potatoes, and squeeze to get the water out. Take batches and place them in a tea towel or dish rag. Twist the ends to wring the potatoes and let the water drain. Add the potatoes to the mix. Heat neutral oil (like canola) in a pan over medium heat. Take a handful of the mixture, squeeze out any additional liquid you can and place into the pan in approximately silver dollar size portions. Fry until GB&D on one side, flip and finish on the other. Serve with crème fraiche and maple syrup apple sauce.
Maple Syrup Applesauce
- ¼ cup orange juice
- 2 apples, cored, peeled and sliced (may use apple remnants from gastrique)
- 3 Tbs Maple syrup
- 1 ½ tbsp Apple Pie Spice
Combine all ingredients and simmer over the stove until liquid has reduced and thickened, about 30-45 minutes.
Andrew enjoyed the Food and the Latke was a favorite!
Dr. Mike and Sous Chef Bryce doing some serving (and hobnobbing!)
Grilled Duck Breast with Champagne Mango Ginger Sauce, Grilled Baby Bok Choy and Foie Gras Hash Browns
Posted by: | On: Apr 21, 2010 | Comments
Grilled and Sliced Duck Breast over Champagne Mango Ginger Sauce and Foie Gras Hash Browns served on Foie Gras Torchon
Foie gras is versatile; by itself as an appetizer, a meal, a savory dessert. Foie gras can play the starring role or support the meal. Here we use the foie gras in one of my favorite ways. I know, I know it’s been said about a kazillion times before but the truth is the truth: few things are better than potatoes cooked in duck fat. And what goes better with a duck part than another duck part? The sauce adds a subtle sweetness and acidity along with a little ginger to help cut the richness of the dish. The simply prepared baby bok choy acts as a nice textural contrast. The foie and potatoes and duck-they punch your ticket to the Pleasuredome.
Grilled Duck Breast (before slicing), Sauce and Grilled Baby Bok Choy
- 2 duck breast (about 12-16 oz total weight)
- 2 Tbs chopped shallot
- 1 clove garlic finely chopped
- 1 Tbs butter
- 1 Tbs olive oil
- 1 Tbs finely grated fresh ginger
- Juice of 1 lemon
- 2 champagne mango, chopped
- 1 cup champagne
- 4 Baby Bok Choy
- 2 large potatoes, cut into about ¼ inch cubes
- ¼ cup chopped sweet onion
- 1 clove chopped garlic
- Olive oil
- 4 approximately ½ inch slices of foie gras torchon for serving, + ~another 1 to cook with (OK here to use some pieces or scrap)
Season the duck breast on both sides. Place some scores across the fat, about ½ inch apart approximately ½ way into the fat pad. Grill the duck breast fat side down. Remove the breast and allow it to rest for about five minutes. While the breast is resting, place the lightly seasoned bok choy on the grill and finish. While the duck grills make the sauce. In a medium saucepan heat the oil and butter. Add the shallots and cook until tender, about 2 minutes. Add the garlic and ginger and cook 1 more minute. Add the lemon juice, mango and wine. Cook until reduced by about 1/3 and the mango has become very soft. Using an immersion blender (or in batches in a regular blender or food processor) puree the mixture. Bring the mixture back to a boil, reduce the heat and simmer for about 10 minutes, until thickened. While the duck grills and the sauce thickens, prepare the hash browns. Heat the olive oil and foie scraps or about 1 sliced torchon in a large sauté pan. Add the potatoes, season with salt and pepper and brown. As the potatoes start to brown add the onion and cook for several more minutes. Add the garlic and finish browning the potatoes. Serve by placing the hot hash browns over the torchon, this cause the torchon to melt slightly and mixes with the potatoes. Garnish with chopped thyme.
As I said, the truth is the truth; there are few things better than potatoes and duck fat-can you handle the Truth?
How they serve potatoes in Heaven
