Philippe Boulots Whipped Potato And Wild Mushroom Napoleon Food

POTATO AND WILD MUSHROOM NAPOLEONS

Steps:

• Preheat oven to 375 degrees F.
• Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
• Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
• Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
• Preheat oven to 375 degrees F.
• Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
• Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
• Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PHILIPPE BOULOT'S WHIPPED-POTATO-AND-WILD-MUSHROOM NAPOLEON

Steps:

• Peel three of the potatoes, cut them in small chunks and place them in a saucepan with cold water to cover. Bring to a boil and cook the potatoes until they are tender, about 15 minutes. Drain and pass the potatoes through a food mill or a ricer.
• In the same pan, heat the milk; add the butter and the cooked potatoes and mix over medium heat. Remove from the heat and add the herbs. Set aside, covered.
• Heat the olive oil in a heavy skillet. Add the mushrooms and saute over medium heat until tender, about 6 to 8 minutes. Drain off any excess oil and mix the mushrooms with the potatoes. Season the potato mixture with salt and pepper to taste.
• Scrub the remaining potato. Cut it into very thin slices lengthwise, either with a mandoline or food processor or by hand. You should have 18 slices. Pat them dry on paper towels.
• Heat the oil for deep-frying in a skillet or a wok until very hot. Fry the potato slices a few at a time, turning them once, until golden, about 1 minute per side. Drain on paper towels.
• Shortly before serving, preheat the oven to 300 degrees. Place the fried potato slices on a baking sheet and reheat for 5 to 8 minutes. Meanwhile, reheat the mashed potato mixture.
• To assemble, spread some of the potato puree on each of six plates, top with a slice of fried potato, then repeat twice more, making three layers of mashed potato and three of fried, ending with the fried potato.

POTATO LASAGNA WITH WILD MUSHROOMS AND HERB SAUCE

Steps:

• Preheat the oven to 300 degrees.
• Peel and cut the potatoes into rectangular shapes, about 3 by 1 1/2 inches.
• Using a mandoline, a vegetable slicer or a sharp kitchen knife, slice each potato rectangle into 5 slices.
• Line a cookie sheet with parchment paper and brush the parchment with the melted butter. Spread out the potato slices on a cookie sheet. Butter another piece of parchment paper and place, buttered side down, on the potatoes. Cook in the oven until the potatoes are soft, about 10 to 15 minutes.
• Chop all the mushrooms. Heat 1 tablespoon of the butter in a saute pan and add the mushrooms. Cook over medium-low heat until they are soft. Add the finely chopped shallots and cook for 2 minutes more, or until the shallots are translucent.
• In a medium-sized saucepan, melt 2 tablespoons of butter. Add the diced celery, leeks, shallots and onion. Saute for about 5 minutes. Add the wine and, over high heat, reduce the liquid until it almost totally evaporates. Add 1 cup of water, the garlic, thyme and lemon juice and reduce it by a fourth. There should be 6 ounces of liquid. Strain through a sieve, pressing on the vegetables to release the juices. While the liquid is hot, pour it into a blender. Whir the liquid, adding 8 ounces of butter tablespoon by tablespoon. Season the sauce with salt and pepper to taste. Pour the broth back into the pan and stir in the chopped parsley and diced tomatoes.
• To serve, alternate slices of potato with mushrooms. Spoon the celery sauce over the potatoes and serve.

CLASSIC WHIPPED MASHED POTATOES

Steps:

• Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
• Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
• Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.