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Second Bread: Chef's Potato Recipes
Second Bread: Chef's Potato Recipes

Video: Second Bread: Chef's Potato Recipes

Video: Second Bread: Chef's Potato Recipes
Video: Creamy Garlic Butter Chicken and Potatoes Recipe - Easy Chicken and Potatoes Recipe 2024, March
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In Russia they said: "Potatoes are the second bread." This product is indispensable on our table today, and most importantly, it is easily accessible and very tasty. Almost anything can be made from potatoes - from rich soups to gourmet snacks. A variety of potato recipes for "Cleo" was demonstrated by a regular guest, chef Michel Lombardi.

Mashed potato soup with garlic

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Michel's comment:

When you come home tonight and are wondering what to cook for dinner, you can use this recipe for an unusual and healthy puree soup.

Garlic soup is very common in the south of France and is also common on the menus of Californian restaurants.

Ingredients:

1.5 l chicken broth

1 kg potatoes (pre-peeled and diced)

12-15 cloves of garlic

2 medium stalks of leeks

70 ml olive oil

50 gr butter

Salt and pepper to taste

2 cups of white bread, diced

Cooking method:

  • Heat 2 teaspoons of oil in a saucepan. Add the pre-chopped leek and garlic. Cook over medium heat for 2 minutes, until vegetables begin to soften.
  • Add broth, potatoes and salt. Bring to a boil.
  • Reduce heat and cover. Simmer for 30 minutes.
  • While the soup is cooking, heat the remaining butter in a large skillet and add the bread cubes. Stir constantly and fry until golden brown. Set aside.
  • When the soup is ready, grind all the ingredients with a blender until smooth and creamy. Add butter and mix thoroughly.
  • Serve the soup with cooked croutons and a glass of red wine.

Potato salad

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Ingredients:

2 kg medium-sized potatoes, preferably red-skinned

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1 PC. onions

1 clove of garlic

4 stalks of celery

75 ml white vinegar

5 grams of sugar

250 grams of mayonnaise (preferably homemade)

150 ml buttermilk (can be substituted with fat milk)

100 g gherkins

Salt and pepper to taste

For serving:

Parsley

Egg

Bacon or ham

Cooking method:

  • In a large saucepan, bring water to a boil, add a pinch of salt. Place the steaming basket in the pot. Make sure no water seeps into it.
  • Place the potatoes in this basket. Cover and cook until potatoes are completely tender - about 20-25 minutes.
  • Remove the potatoes and let cool slightly. Then peel it and slice it.
  • In a large bowl, combine finely chopped onion and celery, vinegar, sugar, salt and pepper. Add potatoes and stir gently to prevent mashed potatoes. Leave it to sit for 10 minutes.
  • Add mayonnaise, buttermilk and gherkins.
  • Before serving, you can garnish the salad with a hard-boiled egg, chopped in half, chopped parsley and crispy bacon.

Baked potatoes with cheese and bacon

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Ingredients:

5 large potatoes for baking (about 350 g each)

50 ml olive oil

100 grams of bacon

200 gr grated cheddar cheese

200 gr sour cream

80 gr butter

30 g green onions

Salt and pepper to taste

Cooking method:

  • Preheat oven to 190 degrees. Spread a sheet of foil on a baking sheet.
  • Brush the potatoes with olive oil and season with salt and pepper. Place the potatoes on a baking sheet and bake until tender, about an hour. Then let the potatoes cool.
  • At this time, fry the chopped bacon in a skillet over medium heat, stirring occasionally, until crisp. Dry on a paper towel.
  • Peel one potato completely. Then cut the remaining tubers in half. Gently separate the flesh from the peel with a spoon so that a layer of 1-2 cm remains. Transfer the resulting molds with the peel back to the baking sheet.
  • Place the peeled potatoes in a large bowl. Use a fork or a special potato grinder to puree. Add 100 grams of cheese, sour cream, butter, bacon, onion, salt and pepper - mix everything thoroughly.
  • Now fill the potato blanks with the resulting mass, sprinkle with the remaining cheese on top and bake for 15 minutes.
  • Serve this appetizer hot.

Potato croquettes

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Michel's comment:

When Mr. Parmante presented potatoes to the West from South America, he could not even imagine that this root vegetable would be present on all tables of the European continent.

I bring to your attention a wonderful and not quite ordinary potato appetizer.

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Ingredients:

1 kg of potatoes

1 liter of vegetable oil for frying

250 gr mozzarella

125g grated Parmesan or any other grated cheese

100 g bread crumbs

3 large eggs

50 gr parsley

15 grams of onion powder

Sea salt and pepper to taste

Cooking method:

  • Peel potatoes and cut into quarters. Place it in a large saucepan and cover with cold water. Season with salt, cover. First bring to a boil and then simmer for 15-20 minutes. Then drain the water and let the potatoes cool for 45-55 minutes.
  • Crush potatoes, add mozzarella and parmesan cheese, onion powder, chopped parsley, salt and pepper. Then, while stirring, add 1 egg.
  • From this mass, form into small oblong croquettes.
  • Whisk 2 eggs lightly in a separate bowl. Place the breadcrumbs in the other. Dip the croquettes first in the egg mass, then in the crackers.
  • Heat oil over high heat. Fry croquettes in small batches, turning occasionally, until golden brown, about 5 minutes.
  • Place the finished croquettes on a paper towel to remove excess oil and serve.

Baked potatoes with sour cream and caviar

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Ingredients:

1.5 kg unpeeled small potatoes, halved lengthwise

3 teaspoons olive oil

1.5 teaspoons fresh rosemary, chopped

250 grams of chilled cream or sour cream

200 g of black caviar (can be replaced with any other caviar)

Cooking method:

  • Preheat oven to 190 degrees Celsius.
  • Toss the potatoes, 2 teaspoons oil, and rosemary in a large bowl.
  • Sprinkle with salt and pepper and mix well.
  • Lubricate a large baking sheet with 1 teaspoon of oil.
  • Spread the potatoes in one layer, cut side down.
  • Bake until the potatoes are golden brown, crispy and fully cooked - about 35 minutes.
  • Chill potatoes on a baking sheet for about 10 minutes.
  • Place the bowls of sour cream and caviar on a large, flat plate. Spread the potatoes, cut side up, around the bowls and the dish is ready to serve!

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