Haute Potato: From Pommes Rissolees to Timbale with Roquefort, 75 Gourmet Potato Recipes

230 Pages·2012·3.32 MB·English

by  Jacqueline Pham

haute potato
J P
ACQUELINE HAM
From Pommes Rissolées to Timbale with
Roquefort, 75 Gourmet Potato Recipes
In loving memory of Baji, an extraordinary and irreplaceable woman.
Acknowledgments
To Carole, for putting up with my crazy work habits and helping me put
my best foot forward. You’re an amazing friend, and none of this would
have happened without you. To Phoopi, Mina, Pali Apa, and Sara, thank
you so much for your guidance and for teaching me how to prepare so
many dishes!
To Cô Nho, thank you so much for putting up with me making a mess
in the kitchen. To Ross, I’m so happy you brought this project to me!
Thanks for making it happen.
And finally, to Lulu, My Girls, Daddy, and Chi Tine, you’re the most
supportive family I could ever have hoped for. I love you all. Thank you
so much for taking care of the baby while I cooked up a storm!
Contents
Introduction
Chapter 1
Refreshing
Vichyssoise
Potato Frittata
Coal-Cooked Sweet Potatoes with Pomegranate-Molasses Butter
Cream of Rosemary Roasted Beet and Potato Soup
Salade Niçoise
Crab, Avocado, and PotatoSalad in Endive Cups
Potato and Carrot Soufflé
Vietnamese-Style Shrimp and Potato Salad
Fava Bean and Pomegranate on Potato Bruschetta
Patates Fingerling à l’Anglaise et à l’Orange Sanguine
Chapter 2
Decadent
Timbale with Roquefort
Pommes Rissolées
Tarte Pomme de Terre
Pommes de Terre Fourrées aux Girolles
Baked Bacon and Quail Eggs in Roasted Potato Cups
Crêpes Vonnassiennes with Smoked Salmon
Baked Potatoes Filled with Caviar and Tangerine Crème Fraîche Sauce
Prosciutto-Wrapped Fig and Gnocchi Bites
Goat Ricotta and Chorizo Filled Hash Browns
Pommes de Terre Farcies à la Viennoise
Pommes Château with Fried Calamari, Basil, and Tomato Cherry Relish
Lobster Corn Chowder
Chapter 3
Cheesy
Cheesy Potato Croquette Appetizers with Harissa Sauce
Pommes Duchesse Fourrées au Fromage
Spinach Gnocchi Lasagna
Pine Nut, Chèvre, and Potato Cigars with Lemon Caper Sauce
Smoked Salmon Tartiflette
Potato Quiche Lorraine
Papaya, Stilton Cheese, and Shiitake Mushroom Potato Skins
Salsify, Potato, and Cheese Gratin
Pommes de Terre Chamonix
Broccoli and Cheddar Pierogies
Chapter 4
Crispy & Crunchy
Hasselback Potatoes with Sauce Verte
Parsley and Walnut Pesto Roasted Potatoes
Pommes de Terre Rôties au Four
Lyonnaise Potatoes with Green Olives and Sun-Dried Tomatoes
Crispy Potato Wedges
Oven Sweet Potato Fries with Pineapple-Mango Aioli
Galettes de Pomme de Terre à l’Alsacienne
Khoai Lan Chiên Tôm
Pommes Parisiennes
Moules Frites
Mimolette Fines Herbes Pommes Pont-Neuf
Chapter 5
Creamy
Pomme Purée aux Olives
Brie Cheese and Roasted-Garlic Mashed Potatoes
Veal Hachis Parmentier (Shepherd’s Pie)
Pesto Buttermilk Mashed Potatoes
Gratin Dauphinois
Truffle Pommes Purée
Moussaka
Pommes Biarritz
Pommes Mousseline
Sweet Mashed Potatoes with Maple Syrup Roasted Bananas
Mashed Purple Potatoes with Herb Goat Cheese
Ajvar Mashed Potatoes
Chapter 6
Spicy
Panipuri
Kheema Cutlets
Masala Potato Chips
Cà Ri Khoai Tây
Aloo Bonda
Aloo Paratha
Jeera Aloo
Traditional Samosa
Lamb Tagine
Chorizo and Morel Mushroom Filled Samosa
Aloo Tikki Chaat
Chapter 7
Sweet
Lavender Peruvian Purple Potato White Chocolate Torte
Yam and Semolina Flan with Pistachio Spun Sugar
Candied Yam Dessert Cup with Chocolate Ginger Mousse, Gingersnap,
and Marshmallow BrÛlée
Japanese White Sweet Potato Tiramisu
Sweet Potato and Matcha Green Tea Crème BrÛlée
Tarte Amandine aux Patates Douces
Sweet Potato Brioche
Potato Beignets with Chestnut Purée Filling
Prince William’s Cake
Introduction
Potatoes get a bad rap. They’re used in popular culture to denote
commonness (meat and potatoes) or laziness (couch potato). In everyday
culinary use they’re most often found in the form of french fries in fast-
food joints, potato chips from local supermarkets, or nondescript heaps
of mashed potatoes in buffet lines. But their true nature, both in the
kitchen and in our culture, is far more complex and fascinating than it
may seem at first blush. How many vegetables have been the subject of
international public relations campaigns, or can take credit for
population booms, mass migrations, political upheaval, and outright
war? The humble potato can take credit for all this, and much more.
This book is my ode to the often-used but underappreciated potato. It’s
a celebration of the myriad culinary possibilities that are just waiting to
be discovered. There are few other vegetables dynamic enough to be
roasted, boiled, steamed, baked, fried, or mashed. Multiply this diversity
by the dozens of varieties now readily available and the opportunity to
create unique dishes truly knows no bounds. The potato is also a
passport of sorts, because it allows us to sample foods and flavors from
around the world. Its use in America and Europe is well documented,
but elegant and exquisite potato dishes can also be found in Africa,
India, and the Far East. Not surprisingly, I have found four different
variations on the potato pancake alone from opposite corners of the
globe. In this book I’ve included one of my favorites, which hails from
India: a spicy potato cutlet stuffed with ground beef, or kheema. To
illustrate the versatility of potatoes, the book is separated into chapters
based on the primary flavor profile or texture of the dish. Each section is
an exploration of the ways in which the potato can be used. So, though
it may start its life in the ground, when combined with the right
techniques and ingredients the potato can truly be haute cuisine. I hope
you’ll agree.
Chapter 1
Refreshing
Potato dishes can often turn out greasy or heavy, but that doesn’t have
to be the case! Whether in starters, salads, or soups, a potato can be a
bright and refreshing start to a dinner, or a perfectly balanced lunch that
helps keep you going throughout the day. The key to creating light and
elegant potato dishes is to select fresh ingredients that accentuate the
flavor of the potato without overpowering it—citrus and green
vegetables in particular are excellent options. In terms of protein,
seafood pairs exquisitely with potatoes, and you’ll notice that several of
the recipes in this chapter make use of tuna, shrimp, and crab.