Potato Croquettes With Saffron Aioli Food

POTATO CROQUETTES WITH SAFFRON AIOLI

Steps:

• For the croquettes, cook potatoes in a pot of boiling salted water until fork-tender, 15 minutes; drain. Cool potatoes, then press through a ricer into a bowl.
• Stir in ½ cup Manchego, milk, and parsley; season with salt and pepper. Scoop 2 Tbsp. potato mixture; shape into 2-inch logs.
• Combine panko with remaining ¼ cup Manchego in a shallow dish. Place flour and eggs in two separate shallow dishes.
• Dredge potato logs in flour, dip in eggs, then coat with panko; arrange on a baking sheet and freeze 15 minutes.
• For the aioli, steep saffron in vinegar 10 minutes, then combine with mayonnaise and garlic; season with salt and pepper and chill.
• Heat 2 inches of oil in a Dutch oven to 350°. Fry five croquettes at a time until golden brown, 2-3 minutes. Season croquettes with salt; serve with aioli.

POTATO CROQUETAS WITH SAFFRON ALIOLI

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
• Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
• Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
• Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
• Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)

POTATO CROQUETAS WITH SAFFRON AIOLI (SPAIN)

Steps:

• Prepare Croquetas:.
• Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
• Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
• Lightly beat 1 egg in a small bowl with a fork.
• Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
• Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
• Lightly beat remaining 2 eggs in a small bowl and set aside.
• Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
• Working in batches, roll balls in flour to coat, gently shaking off excess.
• Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a pot.
• Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
• Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
• **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
• Prepare Saffron Aioli:.
• Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
• Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
• **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).

POTATO CROQUETTES WITH SAFFRON AIOLI

Steps:

• For Aioli.
• Put saffron and hot water in a small cup, let stand 5 minutes.
• Puree with remaining Aioli ingredients in a blender, refrigerate.
• For Croquettes.
• Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
• Drain.
• Mash with a masher and cool.
• Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
• Form into small balls on a plate.
• Beat remaining 2 eggs in a bowl.
• Add flour to one plate and bread crumbs to another.
• Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
• Place on a tray lined with foil.
• Chill for 30 minutes.
• Preheat oven to 200°F.
• Heat oil in a pot until temp reaches 360--or use a deep fryer.
• Fry in batches until browned.
• Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
• Serve croquettes with saffron aioli.

ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI

Steps:

• To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
• Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
• In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
• While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
• Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
• Put a baking sheet on the center rack and preheat for 10 minutes.
• Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
• Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
• To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
• Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
• Copyright 2001 Television Food Network, GP. All rights reserved
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SAFFRON-GARLIC AIOLI

Steps:

• Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;

FARMERS' MARKET NEW POTATOES WITH SAFFRON AïOLI

Steps:

• Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat. Cover and let steep 15 minutes. Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
• Place potatoes in pot with enough cold salted water to cover. Bring to boil and cook until just tender, about 25 minutes. Drain. Cool slightly. Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
• Place 2 potatoes on each of 6 plates. Drizzle with saffron aioli; sprinkle with cilantro and serve.
• *Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from Tienda.com.

SAFFRON AïOLI

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.