Purple Potatoes With Sour Cream And Caviar Food

POTATO PANCAKES WITH CAVIAR

Steps:

• Peel the potatoes and grate them lengthwise.
• Place them in a colander or kitchen towel and squeeze out as much liquid as possible.
• Combine the potatoes in a bowl with the onion, egg, flour, salt and pepper; mix well.
• Melt 2 tablespoons of clarified butter in a skillet.
• Drop a heaping tablespoon of the potato mixture into the sizzling butter.
• Flatten with spatula and cook for 2 minutes.
• Turn, flatten again, and cook for another 2 minutes, until crisp of the outside and golden brown.
• Serve the pancakes hot from the skillet with a dollop of créme fraiche or sour cream and a teaspoon of caviar.
• *Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon of any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

ROASTED POTATO SLICES WITH CAVIAR

Steps:

• Preheat oven to 400°F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate.
• Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately.

POTATO PANCAKES WITH CAVIAR

Steps:

• Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
• Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
• Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
• Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

PURPLE POTATOES WITH CASHEW CREAM (VEGAN TABLE)

Steps:

• Pre heat oven to 425.
• Toss potatoes with oil and roast until soft (20-30 minutes), salt and pepper to taste.
• While the potatoes roast, saute the onion and garlic in the Earth Balance margarine. Add brown sugar and a bit of salt and continue to cook until golden brown and sweet (20-25 minutes).
• While both of those are cooking in you can toast the sage leaves in oil quickly to crisp them and then drain on a paper towel. Chop or food process the sage and walnuts to a coarse crumble. Set aside.
• When the onions are ready add to them to a food processor along with the cashews, nutritional yeast and veggie stock. Blend until creamy. Add more cashews or stock to get the right consistency.
• Add salt to taste.
• Now that the potatoes have cooled cut them and half and hollow out a little bit to allow for the cream. Cut the bottom flat so they sit level. Fill with cashew cream.
• Sprinkle with the sage and walnut topping.
• Serve warm or at room temperature.

STUFFED NEW POTATOES WITH CAVIAR

Steps:

• Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

CRISP POTATO SLICES WITH CAVIAR

Steps:

• Preheat the oven to 350 degrees. Slice the potatoes 1/8 of an inch thick. Toss the potato slices with the olive oil. Lay the potato slices on a baking sheet. Bake for 10 minutes, or until the potato slices are crisp. Remove the potatoes from the oven and allow to cool. In a small bowl, combine the goat cheese and the sour cream. Season with salt and pepper. Using a pastry bag, pipe small rosettes of the goat cheese mixture onto the potato slices. Sprinkle with a few red pepper brunoise. Place some caviar on top of the goat cheese rosette.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

PURPLE POTATOES WITH SOUR CREAM AND CAVIAR

Steps:

• Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature.
• Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.