Potato Pancakes With Foie Gras And Apples Food

POTATO PANCAKES WITH FOIE GRAS AND APPLES

Steps:

• Combine the sliced apples with simple syrup in a bowl and soak for 8 hours or overnight. Add the apple trimmings to the demi-glace, bring to a boil and simmer for 30 minutes. Strain and keep warm. Grate the potatoes, sweet apple and onion into the same bowl and gently stir in the parsley, egg and flour. Season with salt and pepper. Heat enough duck fat to measure about 1/2 inch deep in a large, heavy skillet. Form the potato-apple mixture into 12 pancakes. If the potatoes are too moist, add a little more flour. When the fat is hot, at about 375 degrees F, add as many pancakes to the pan as will comfortably fit without crowding, flattening them slightly after you put them in the pan. Cook the pancakes until browned and crispy on both sides, turning once. Remove with a slotted spatula, blot on paper towels and keep warm in a oven set at a low temperature. Discard fat and wipe out pan. Heat a large skillet until very hot. Season the foie gras with salt and pepper and sauté until lightly browned and medium-rare inside, about 45 seconds per side. Divide the pancakes among 6 plates. Top with apple slices, a foie gras medallion and chopped chives (if using). Spoon sauce around the dish and serve.

ROASTED FOIE GRAS WITH APPLE ONION COMPOTE

Steps:

• Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
• Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
• To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

POTATO PANCAKES WITH HOMEMADE APPLESAUCE

Steps:

• Place potatoes in a medium saucepan with enough cold water to cover.
• Bring the water to a boil and cook the potatoes until fork tender.
• Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
• Transfer the potatoes to a mixing bowl.
• Heat the butter in a skillet over medium heat.
• Add the shallots and cook until translucent, about 4-6 minutes.
• Add the butter, egg, salt and pepper to the potatoes and stir to combine.
• When cool, shape mixture into 8 small pancakes.
• Heat about 1/4 inch of oil in a skillet over high heat.
• Add the potato pancakes and cook 2-3 minutes or until golden brown.
• Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
• Drain the cakes on the paper towels and serve with applesauce.
• Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
• Reduce the heat to simmer and cook until the apples are fork tender.
• Remove from the heat and mash all the ingredients together using a potato masher.
• Stir in the butter, if using.

POTATO APPLE PANCAKES

Steps:

• Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

POTATO AND APPLE PANCAKES

Steps:

• Heat oven to 250°.
• Beat together the egg, flour, salt and pepper.
• Peel and chop the apple.
• Peel the potatoes and grate them.
• Stir the apple and potatoes into the egg mixture.
• Heat 1 Tbsp of the oil in a large frying pan over medium heat.
• Pour in about 1/2 cup of batter for each pancake and flatten.
• Fry as many pancakes as you can at a time without crowding.
• Cook them until golden, 3-4 minutes a side.
• Keep the pancakes warm in the oven while cooking the remainder.
• Add the remaining oil as needed.

CLASSIC POTATO PANCAKES

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.

POTATO PANCAKES WITH APPLES

Steps:

• Grate potatoes and apples in food processor (work quickly to avoid discoloration).
• Squeeze out liquid.
• Add egg and flour, salt and pepper to taste.
• Mix well.
• In large non-stick skillet, heat enough oil to cover bottom of the pan.
• Spoon out the batter into pan, being careful not to crowd.
• Cook until crisp and brown on one side, then turn and fry on other side.
• Keep finished pancakes warm in oven all pancakes are fried.
• Drain on paper towels.
• Sprinkle with powdered sugar if desired just before serving.