Potato Pancakes With Goat Cheese Food

CRISPY POTATO PANCAKE WITH APPLESAUCE AND GOAT CHEESE

Steps:

• Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain.
• Preheat the oven to 350 degrees F.
• To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.
• While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.
• Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives.

SWISS CHEESE POTATO PANCAKES

Steps:

• In a mixing bowl, beat cream cheese until nice and smooth.
• Add eggs one at a time beating well after each addition.
• Add flour and continue to mix well.
• Stir in potatoes, swiss cheese, onion, salt, pepper and cayenne pepper.
• In a large skillet heat butter and oil over a medium heat.
• Drop batter by 1/4 cupfuls and press lightly to flatten.
• Fry until golden and crisp, about 5 minutes on each side.

POTATO LATKES WITH CARAMELIZED PEARS, GOAT CHEESE, AND SHERRY VINEGAR DRIZZLE

Steps:

• Place shredded potatoes in cheesecloth and wring out any excess moisture.
• Mix potatoes, eggs, flour, onion, and salt together in a bowl.
• Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
• Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
• Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

CRISP POTATO PANCAKES WITH GOAT CHEESE ON MIXED GREENS

Steps:

• Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper. Place greens in large bowl. Set aside.
• Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
• Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.
• Toss greens with enough dressing to coat. Divide salad among plates. Arrange 1 pancake atop each salad.

CHEESE & POTATO PANCAKES

Steps:

• Grate the potatoes into a colander, squeezing out the excess moisture.
• In a bowl, mix potatoes and all other ingredients, season to taste.
• Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
• Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
• Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
• You'll need to add oil as necessary for the second batch.

TWICE-BAKED POTATO WITH GOAT CHEESE AND ROSEMARY

Steps:

• Position rack in center of oven; preheat to 375°F
• Rub oil over potatoes. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes.
• Using oven mitts, grasp 1 potato in hand; cut potatoes in half. Using spoon, scoop out potato, leaving 1/4-inch-thick shell. Repeat with remaining potatoes.
• Transfer potato flesh to large bowl.
• Place potato shells back on baking sheet and return hot oven while preparing filling so they will give a nice crispy shell.
• Mash potatoes until smooth. Mix in cheese, then Buttermilk, butter, and chives, Fresh rosemary and Beacon Bits if desired, season with salt and pepper to taste.
• Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large decorative tip. Pipe filling atop potatoes; place potatoes on baking sheet.
• Position rack in center of oven and preheat to 375°F.
• Bake potatoes until filling is heated through and tops brown, about 20 minutes.

GOAT CHEESE POTATO CAKES

Steps:

• To prepare potato cakes, preheat oven to 375.
• Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
• Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
• When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
• Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
• Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
• Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.

POTATO PANCAKES WITH GOAT CHEESE

Steps:

• Place the grated potatoes in a dry kitchen towel to remove as much moisture as possible.
• Transfer potatoes to large bowl and toss in salt and pepper. If desired, add parmesan cheese.
• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Mound 1/3 cup of potatoes in skillet and flatten to form about a 3 inch round. Repeat 3 times, forming 4 pancakes.
• Top each cake with 1/4 of goat cheese and sprinkle with 1 teaspoon of chives.
• Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly.
• Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.