POTATO STRUDEL (ERDAEPFELSTRUDEL)
Provided by Craig Claiborne
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.
- When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.
- Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
- Add the onion and cook, stirring, until lightly browned.
- Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.
- Preheat the oven to 425 degrees. Melt the butter.
- Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.
- Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.
- Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.
- Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO STRUDEL
From Master Class at Johnson and Wales #322 - Potato Fest, chef Michael Moskwa. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!
Provided by DrGaellon
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Heat the butter in a large sauté pan. Add the potatoes, sweet potato, carrot, onion, beets, thyme and flour. Mix well and sauté a few minutes. Add the wine and simmer until it starts to thicken, 3-5 minutes.
- Beat egg and cream together. Pour into pan and stir well. Add mushrooms and parsley. Simmer until root vegetables are barely tender and the sauce is very thick. Allow to cool slightly while you proceed.
- Lay out one sheet of phyllo on top of a kitchen towel. Brush with melted butter. Lay another sheet of phyllo on top and brush with melted butter. Repeat with each additional sheet of phyllo until 7 sheets are buttered and stacked. Add an 8th sheet, but do not butter. (Keep sheets covered with damp towel until ready to use.). Place half the potato mixture in a line across the phyllo stack, about 2" from the end, and leaving a 1 1/2" border on either side. Use the towel to roll the phyllo over the potato mixture once. Fold in the bare edges of the phyllo. Using the towel, continue to roll the log, shaping and packing it tightly. Tuck in the ends when the roll is complete. Repeat with the remaining phyllo and potato mixture.
- Transfer the rolls to a parchment-lined or oil-sprayed baking sheet. Brush with clarified butter. Bake 25-30 minutes until golden brown.
- Carefully move to a cutting board. Slice with a serrated knife. Remove the very ends and discard. Slice into 3" segments, then cut each segment into 2 pieces on an angle. Serve 2 such pieces per person as an appetizer, or 1 piece as a side dish. Garnish with a sprig of fresh thyme.
Nutrition Facts : Calories 514.7, Fat 26.8, SaturatedFat 15.3, Cholesterol 98.9, Sodium 384.4, Carbohydrate 54.7, Fiber 4.7, Sugar 5.2, Protein 7.9
POTATO STERZ - AUSTRIAN
This simple Austrian fried potato dish was historically a staple for the poor. It's so tasty and is now popular throughout Austria and Southern Germany.
Provided by PanNan
Categories Austrian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in their skin until tender. Let cool. (Ideally, refrigerate overnight.) When cool, peel potatoes and grate them.
- Add flour and salt and mix thoroughly. You should end up with floury crumbles.
- Place the oil (or other fat) in a large frying pan over medium low heat. Gently fry and flip until the crumbles are nicely browned but not burned. Remove from the pan and serve with a dollop of sour cream on top. Tastes great with refreshing apple sauce.
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