P
Preston Pittman
Guest
Crisp Potato Canapes with Caviar
....a favorite of mine for New Year's Eve
2 large russet (baking) potatoes (each about 10 ounces)
vegetable oil for deep-frying
2 tablespoons sour cream
1 ounce beluga or sevruga caviar
Garnish: fresh chives, cut into 1/2-inch-long pieces
In a 2-quart saucepan bring 1 quart salted water to a boil.
Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a
cutting board and cut each slice into the largest possible rectangle,
discarding excess. Halve each rectangle crosswise to form 2 cubes,
each about 1 inch in size.
Simmer potatoes 5 minutes, or until just tender, and drain. Pat
potatoes dry thoroughly. With a small melon-ball cutter or knife,
scoop out an indentation about 1/3 inch deep in 1 side of each
potato cube. Potatoes may be prepared up to this point 1 day
ahead and chilled in an airtight container.
In a heavy saucepan heat 1 1/2 inches oil over moderate heat
until a deep-fat thermometer registers 350F. Fry potatoes until
golden, 3 to 5, minutes, and transfer with a slotted spoon to
paper towels to drain. Potatoes may be fried 8 hours ahead and
kept, covered loosely, at room temperature. Recrisp potatoes in
a 375F. oven 5 minutes.
Fill indentation in each potato cube with sour cream and top with
caviar. Garnish canapes with chives.
Makes 8 to 10 canapes; serving 2 as an hors d'oeuvre.
This recipe comes from Epicurious (http://www.epicurious.com)
Gourmet
--
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....a favorite of mine for New Year's Eve
2 large russet (baking) potatoes (each about 10 ounces)
vegetable oil for deep-frying
2 tablespoons sour cream
1 ounce beluga or sevruga caviar
Garnish: fresh chives, cut into 1/2-inch-long pieces
In a 2-quart saucepan bring 1 quart salted water to a boil.
Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a
cutting board and cut each slice into the largest possible rectangle,
discarding excess. Halve each rectangle crosswise to form 2 cubes,
each about 1 inch in size.
Simmer potatoes 5 minutes, or until just tender, and drain. Pat
potatoes dry thoroughly. With a small melon-ball cutter or knife,
scoop out an indentation about 1/3 inch deep in 1 side of each
potato cube. Potatoes may be prepared up to this point 1 day
ahead and chilled in an airtight container.
In a heavy saucepan heat 1 1/2 inches oil over moderate heat
until a deep-fat thermometer registers 350F. Fry potatoes until
golden, 3 to 5, minutes, and transfer with a slotted spoon to
paper towels to drain. Potatoes may be fried 8 hours ahead and
kept, covered loosely, at room temperature. Recrisp potatoes in
a 375F. oven 5 minutes.
Fill indentation in each potato cube with sour cream and top with
caviar. Garnish canapes with chives.
Makes 8 to 10 canapes; serving 2 as an hors d'oeuvre.
This recipe comes from Epicurious (http://www.epicurious.com)
Gourmet
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/