POTATO SOUP WITH GRAVLAX ROSETTES
A smooth and soulful soup that is easy to prepare and a great hit at winter dinner parties as a starter.
Provided by Swiss Phil
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
- Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
- Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
- Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 34 g, Cholesterol 49.2 mg, Fat 17.5 g, Fiber 3.1 g, Protein 11.5 g, SaturatedFat 9.1 g, Sodium 841.6 mg, Sugar 3.7 g
POTATO SOUP
I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.
Provided by msouth
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
- In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
- Add half the milk and stir until lumps are out of flour mixture.
- Add remaining milk and on med-high heat, heat to a boil.
- Stir almost constantly or it will scorch.
- After boiling, turn heat off and add remaining ingredients.
POTATO PANCAKES WITH GRAVLAX AND DILL
When each ingredient is used in moderation, a notoriously high-fat treat becomes a sensible indulgence. These tiny potato pancakes are baked, not fried, then topped with low-fat sour cream, gravlax, and dill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
- Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
- Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.
Nutrition Facts : Calories 74 g, Cholesterol 8 g, Fat 2 g, Fiber 1 g, Protein 5 g, Sodium 159 g
POTATO SOUP
I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until potatoes are tender., Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese and the bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.
Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
POTATO ROSETTES
"When I make these attractive mashed potato rosettes. I usually double or triple the recipe so I have more to freeze," reports Florence Arbes from Courtland, Minnesota. "It's easy to pull out only as many portions as I need for myself or for company."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper., Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month., To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. ,
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 349mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CRISPY POTATO ROSETTE
This is a quick and easy single serving recipe, which was shown as a clip on a local television broadcast. It is quick to make and uses ingredients that most people have at home. We tried it out right away and were impressed. I'm writing the basic recipe, but, of course, you can add more potatoes if you are really hungry or leave out the chili pepper (we did).
Provided by chefchen
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes. Slice them very thinly.
- Heat 1 tablespoon of oil in a non-stick pan (a stainless steel pan will do, too).
- Lay half of the potatoes in a spiral form in the pan, so that they overlap each other, like the petals of a rose. Make sure that the middle of the spiral is closed. Cook at medium heat for about 8-10 minutes. Do not stir them around. The starch of the potatoes should keep them together. Also check the edges of the potatoes. They shouldn't get brown to fast. (Adjust heat accordingly).
- Salt and pepper to taste.
- While the potatoes are browning, slice the ham and the cheese into 1 inch strips.
- First layer half of the cheese strips across the top of the potato rosette, then layer the ham. Finish off by topping the ham with the rest of the cheese. (The grandmotherly cook said, "the cheese acts as glue and helps hold the rosette together).
- Cover the potato rosette with the other half of the potatoes.
- Next, take a flat plate that fits into the pan, place it over the potato rosette so that the bottom of the plate is facing upwards, carefully turn the pan over, holding plate and pan, so that the potato rosette is now on the right side of the plate. (It sounds complicated, but is easy). Be careful and protect your hands with oven mitts, as some hot oil could spill out.
- The rosette should still be intact. Using a spatula, carefully slide the potato rosette back into the pan.
- Brown another 10 minutes or until the potatoes are done.
- Serve hot with a side of green salad.
Nutrition Facts : Calories 654.3, Fat 28, SaturatedFat 10.7, Cholesterol 36.4, Sodium 578.7, Carbohydrate 83.2, Fiber 10.1, Sugar 5.8, Protein 20.7
POTATO ROSETTES
Categories Potato Appetizer Side Bake Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 2
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Peel potatoes, then cut crosswise into 1/16-inch-thick slices with an adjustable-blade slicer and toss with oil.
- Oil a large baking sheet. Overlap 8 to 10 slices (use larger ones) in 1 corner of baking sheet to form a 5-inch rosette, then cover center of rosette with another potato slice. Make 5 more rosettes in same manner. Season with salt and pepper.
- Bake until well browned around edges, about 20 minutes. Immediately loosen from baking sheet with a thin metal spatula and flip over so browned bottom sides are on top.
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