BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
BEEF CREOLE WITH POTATO PUFFS
Have made this several times over the years, very savory, but I have no idea where I got the recipe!
Provided by davianng
Categories One Dish Meal
Time 50m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 19
Steps:
- Brown ground beef, 1/2 cup onion, green pepper and celery.
- Add frozen peas.
- Combine 1 T. flour, chili powder, 1 t. salt, and pepper; add to beef mixture.
- Combine tomato juice and Worcestershire sauce; add to beef mixture.
- Pour into 2-quart casserole.
- Combine all ingredients for Potato Puffs.
- Drop by serving-spoonfuls onto beef mixture.
- Cover and bake at 375°F for 30 minutes.
Nutrition Facts : Calories 322.6, Fat 13.2, SaturatedFat 5, Cholesterol 87.7, Sodium 1077.7, Carbohydrate 30, Fiber 4.1, Sugar 6.6, Protein 20.7
CURRY BEEF PUFFS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro
Provided by Tracy Raetz
Categories Lunch
Yield 12 puffs
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
- Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
- Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
- Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
- While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
- Line 2 baking sheets with parchment paper.
- Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
- Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
- Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and water.
- Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
- Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
POTATO PUFF CASSEROLE
You'd never guess that leftover mashed potatoes are the main ingredient in this delightful casserole. "I've served this elegant side dish to company," writes Sharon Skildum of Maple Grove, Minnesota. "It's so moist and light it always brings compliments."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Stir in the milk, mustard, salt and pepper; bring to a boil. Remove from the heat; stir in potatoes. Stir in egg yolks until blended. Cool at room temperature for 15 minutes. Stir in the cheese if desired. , In a small bowl, beat egg whites until soft peaks form. Fold into potato mixture. Spoon into a greased 1-qt. baking dish. , Bake at 350° for 40-45 minutes or until puffed and lightly browned.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 488mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
CREOLE BEEF CASSEROLE
My husband and I were each cooking something different one night and combined them for this dish. It's great! -Nicki Austin, Lawrenceville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts : Calories 654 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 1763mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.
VERY EASY CREOLE POTATOES
I get so wrapped up in making "interesting" food that sometimes I forget that something so simple can taste so wonderful! I am sure there must be a version of this somewhere, too easy not to be, but I just made this up one day to go with baked chicken thighs. My 9 year old daughter said, "YUMMY" Not too spicy.
Provided by Happy Happy Joy Joy
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 400 degrees.
- Spray Pam into a 11X9 glass baking dish (potatoes will stick without it).
- Peel potatoes and cut to desired size.
- Lay potatoes in one layer in baking dish.
- Pour olive oil evenly over cut up potatoes.
- Sprinkle creole seasoning and parsley flakes to taste.
- Lightly stir to evenly coat all pieces.
- Cover with aluminum foil and place in oven.
- Bake for 30 minutes.
- Remove from oven, uncover and lightly stir.
- Replace in oven uncovered and bake for 15 minutes longer or till all pieces are soft (depending on size of potato pieces).
- Tony Chachere's Original Creole Seasoning contains salt, red pepper, garlic and other spices. Probably "secret" spices. You can substitute a low salt variety or maybe another brand. Mrs. Dash might work. Personally I need salt on potatoes.
- If you are in a hurry, which I usually am, you can microvave the potatoes in the glass dish for 10 minutes on high and then pop in the oven for 10 minutes to brown. It is not as good this way, but you said you were in a hurry.
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