Special Baked Potatoes With Caviar And Lox Food

"SPECIAL" ROASTED POTATOES

Steps:

• Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
• Preheat oven to 375 degrees F (190 degrees C).
• When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

SHERYL'S BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F (200 degrees C).
• Slice the potatoes crosswise (the short way) into 1/4 inch slices, leaving about 1/4 inch on the bottom to connect all of the slices. Place into a baking dish, and slightly fan the slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
• Bake for 50 minutes in the preheated oven. Sprinkle cheese over the top, and bake for another 10 minutes, or until the cheese has melted.

ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

CUMIN-ROASTED POTATOES WITH CAVIAR AND SMOKED SALMON

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
• Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
• Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
• Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

TINY PANCAKES FOR CAVIAR

Steps:

• In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
• Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.

SPECIAL BAKED POTATOES

Steps:

• With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at bottom. Fan potatoes slightly. Place in an ungreased 13x9-in. baking dish. Drizzle with butter. Sprinkle with Italian seasoning and salt. , Bake, uncovered, at 425° for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned.

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.

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.

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.

SPECIAL TWICE BAKED POTATOES

Steps:

• Scrub potatoes, dry and pierce.
• Bake at 450 degrees for about 1 hour on rack w/o foil (or cook in the microwave).
• Melt butter and saute onion until clear and tender.
• Halve potatoes lengthwise.
• Scoop out the pulp leaving shells intact.
• Mash potatoes; add red pepper, salt, black pepper, butter, onion and cheese.
• Beat in enough milk for fluffy consistency.
• Fill 6 to 8 of the shells. Pile high and score tops with a fork.
• Bake in hot oven until tops are lightly brown.

"TWICE BAKED" BABY POTATOES WITH CAVIAR

Steps:

• Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
• Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
• For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
• Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

WARM POTATOES IN RED CAVIAR

Steps:

• Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain off the water and allow the potatoes to cool until they are lukewarm. Peel the potatoes and cut them into 3/8-inch slices. Set aside.
• When ready to serve, return the potatoes to the saucepan. Add the butter, salt and pepper and cook over medium heat until the potatoes are lukewarm. Divide the potatoes among 4 plates.
• Meanwhile, place the caviar in a small bowl and gently stir in the oil. (It will separate the grains of caviar, making it easier to sprinkle on the potatoes.) Sprinkle the caviar on the potatoes and garnish with the parsley and tarragon. Serve immediately.

POTATOES AND CAVIAR

Steps:

• In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
• When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
• Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
• Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
• Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.