Cauliflower Purée And Caviar On Cloverleaf Potato Chips Recipes

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.

Steps:

• Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
• Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.

Steps:

• In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

Steps:

• In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
• Spoon caviar on top and serve with potato chips and celery sticks.

Steps:

• Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
• Do Ahead
• Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.

Steps:

• For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
• For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

Steps:

• In a large saucepan, steam cauliflower flowerets until tender -- about 10 minutes. Drain.
• Place cooked flowerets in a lightly greased or sprayed 8" x 8" (or larger) glass casserole dish.
• In a medium saucepan over medium heat, melt butter. Add in milk. Whisk in flour. Stir in cheddar cheese, salt, garlic powder, white pepper, and paprika. Stir frequently until cheese is melted and smooth.
• Pour hot cheese mixture evenly over cauliflower in the baking dish.
• Evenly sprinkle finely crushed corn chips over top. (you can also mix the chips right in the cheese sauce if you want then "softer").
• Bake at 375 for 15-20 minutes or until sauce begins to bubble and cauliflower just slightly starts to brown.

Steps:

• Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
• Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
• Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
• NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
• VARIATIONS:.
• In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
• PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.
• PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
• At Home With The French Classics.