ALSATIAN POTATO PIE
This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
- Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
- Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
- Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
BIBELESKäS (ALSATIAN POTATOES AND CHEESE)
I ate this as a main vegetarian course at a Strasbourg restaurant. By American standards, it's not really a main course, but a side dish. Either way, it's tasty! I think it would be good as a side to a steak, but it would work well with other dishes, too. Just a warning...this is not a low-fat dish!
Provided by melin44
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut the potatoes into bite-sized chunks.
- In a frying pan, heat up the oil, put in the potatoes and let them brown (about 10 minutes). Lower the heat, cover and cook for another 5-10 minutes until they are done. Stir often.
- While the potatoes are cooking, wash and mince the chives and parsley separately. Place them in ramekins in the refrigerator.
- Peel and mince the onion and garlic separately. Place them in ramekins in the refrigerator.
- When you are ready to serve, put the ramekins in the center of the table (including bacon if using) and open the tubs of fromage blanc. Put the fromage blanc in a serving bowl with a large serving spoon or ladle. Each person should serve themselves and mix into the fromage blanc whichever ingredients they'd like. You can either mix the potatoes in with the cheese mixture or dip it. There is usually as much of the cheese mixture as potatoes on the plate.
- ***Feel free to play around with the herbs and add fresh herbs to change the flavor of the fromage blanc.
Nutrition Facts : Calories 222.9, Fat 7.2, SaturatedFat 1, Sodium 28.9, Carbohydrate 36.7, Fiber 5.3, Sugar 3.2, Protein 4.9
ALSATIAN PORK AND SAUERKRAUT
This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.
Provided by 4Nancy
Categories World Cuisine Recipes European French
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
- Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
- To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g
ALSATIAN POTATO CASSEROLE
From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!
Provided by jkoch960
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
- Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
- Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
- Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.
Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6
ALSATIAN POTATO PIE
Inspired by the robust cooking of Alsace, a region in northeastern France bordering Germany, this flaky pie features a rich filling of potatoes, Comté (or Gruyère) cheese, leeks, and garlic-infused cream. Rather than adding the cream to the filling at the beginning, it is poured through the vents on top of the pie only after the pastry has turned golden brown, and then the pie is baked ten minutes more. This allows the crust to crisp properly and keeps the potatoes from soaking up all the cream before the pie has finished baking.
Yield serves 6
Number Of Ingredients 12
Steps:
- Cover potatoes with water in a medium saucepan. Bring to a boil. Season water with salt; cook until just tender, 13 to 15 minutes. Drain, and let cool.
- Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan. Cook mixture until reduced by half. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
- Whisk egg yolk and remaining 1 tablespoon cream in a small bowl. On a lightly floured surface, roll out and trim dough into two 13-by-6-inch rectangles. (If necessary, overlap edges of two smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.) Set 1 rectangle on a parchment-lined baking sheet. Top with half the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half the leek mixture and half the cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits crosswise in center of crust, 2 inches apart, to let steam escape. Brush with egg wash. Refrigerate pie until firm, about 30 minutes.
- Preheat oven to 400°F. Bake until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a metal funnel. Bake 10 minutes more. Transfer pie to a wire rack, and let stand 15 minutes before serving.
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5/5 (1)Category Main DishCuisine FrenchTotal Time 1 hr 45 mins
- 1 – Place the potatoes in a large saucepan and cover with water. Bring to a boil, then salt the water. Cook until the potatoes are tender, 13-15 minutes. Drain, and set aside to cool.
- 2 – In a small saucepan, combine 3/4 cup plus 3 tablespoons of the cream, the garlic and the nutmeg. Bring to a boil. Cook until it is reduced by half, then season with salt and pepper.
- 3 – In a saute pan, melt the butter. Add the leeks and cook until softened, about 5 minutes. Remove the leeks from the heat and stir in the parsley.
- 4 – Whisk the egg yolk with the remaining tablespoon of cream. Lightly flour a surface, and roll out the puff pastry into two 13×6-inch rectangles. Set one of the rectangles on a parchment lined baking sheet. Place half of the potatoes on the pastry, leaving a half inch border, overlapping the potatoes. Layer on half the leeks and half the cheese. Season with salt and pepper. Repeat the layers with the remaining potatoes, leeks and cheese. Brush the edges of the dough with the egg wash, then place the second rectangle of puff pastry on top. Gently press the edges to seal. Cut 2-inch slits crosswise in the center of the crust, 2 inches apart, to let the steam escape. Brush the top of the pastry with the remaining egg wash. Cover, and refrigerate for about 30 minutes.
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