Leek Potato And Zucchini Pancakes With Baby Lettuces Food

LEEK, POTATO AND ZUCCHINI PANCAKES WITH BABY LETTUCES

Steps:

• Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.
• Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.
• Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.
• In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick. Repeat with the remainder of the mixture.
• Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.
• For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
• To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.

POTATO LEEK PANCAKES

Steps:

• Squeeze the liquid out of the grated potatoes. Set aside in a colander until ready to use.
• Heat half the butter in a heavy skillet. Sauté the leeks and shallots until they are soft and beginning to turn a golden brown.
• While the leeks are cooking, beat the egg, half the milk, nutmeg and flour together with a good pinch of salt. Take care to beat out any lumps. Add enough of the remaining milk to form a batter the consistency of heavy cream. Stir in the cheese.
• Stir the potato into the batter along with the sautéed leeks and shallots. Add a grind or two of black pepper and mix well.
• Heat the remaining butter in a skillet. Spoon the potato mixture into the hot skillet, 2 tablespoons at a time to make 6 small pancakes. Don't crowd the pan. Depending on the size of the pan, you may need to make 2 batches.
• Cook the pancakes until browned on one side then flip them and brown the other side. Keep warm or serve immediately.

LEEK POTATO PANCAKES

Steps:

• Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.

ZUCCHINI-POTATO PANCAKES

Steps:

• Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
• In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.

POTATO ZUCCHINI PANCAKES

Steps:

• 1. Combine potato, zucchini, onion, egg white and flour in medium bowl until well blended. Add salt and pepper to taste. 2. Heat oil in large skillet over medium heat. 3. Drop potato mixture into skillet by 1/3 cupfuls. Flatten pancakes with spatula. Cook about 5 minutes per side or until browned. Tips: Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There's no need to wash the bowl in between because all the ingredients are mixed together before cooking. This recipe can be doubled or tripled. Substitute matzo meal for the flour and use this recipe for Pesach.

LEEK, POTATO & BACON BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

POTATO AND LEEK PANCAKE

Steps:

• Grate potatoes into mixing bowl and cover with water.
• Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
• Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
• In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
• When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
• Sprinkle with salt, pepper, nutmeg and half the thyme.
• Over potato layer, spread leeks in a thin layer and sprinkle with flour.
• Cover that with the rest of the potato mixture and press down.
• Sprinkle with salt, pepper, nutmeg and remaining thyme.
• Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
• Saute for another 8-10 minutes or until very crusty.
• Serve with sour cream or creme fraiche and garnish with thyme sprigs.

POTATO LEEK PANCAKES

Steps:

• Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.;

MORIR Y SONANDO

Steps:

• Combine all the ingredients in a blender and process until smoothly pureed.

SWEET POTATO-LEEK PANCAKES

Steps:

• Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.

RED POTATO AND LEEK SOUP

Steps:

• in a dutch oven, saute olive oil and diced bacon over medium high heat until bacon is crisp.
• add butter and leeks and saute until they are soft.
• add potatoes and saute 5 minutes, stirring frequently.
• add the vegetable broth, water, salt and white pepper and bring to a boil then reduce heat to simmer covered 15 minutes.
• when potatoes are soft and breaking apart, reduce heat and stir in half and half.
• simmer 10 minutes and serve.