Horseradish Crusted Roasted Potatoes Recipes

Steps:

• Place a rack about 4 inches from the broiler element and preheat.
• Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
• Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
• Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
• Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
• Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper.
• Place the potatoes, cut side down, on the tray and place in the preheated oven. Roast until just golden brown and just tender, about 20 to 25 minutes. Remove the potatoes from the oven and hold them in a warm place.
• Mix the horseradish, parsley, lemon zest, mustard, and 2 tablespoons of garlic in a small bowl. When it is evenly combined, add the bread crumbs and toss them gently. Drizzle 3 ounces of the olive oil over the crumb mixture and stir gently taking care not to break up the crumbs or make the mixture too heavy. Season the mixture, to taste, with salt and pepper.
• Season the salmon fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat. When the oil just begins to smoke, sear the salmon paves, topside down, 2 pieces at a time, for 2 to 3 minutes. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other 2 pieces of salmon. Sprinkle the bread crumb mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Roast the salmon until the crust is golden brown and fish is just firm, approximately 5 to 7 minutes.
• While the salmon is baking, bring the fish stock, remaining 1 ounce olive oil, and remaining tablespoon of garlic to a boil in a non-reactive saucepan. Then add the braising greens, cover and cook for 2 to 3 minutes until the greens are wilted. Add the lemon juice and season, to taste, with salt and pepper. Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid. Top each with a roasted pave of salmon.

Steps:

• Preheat oven to 400º.
• Slice potatoes 1/2-inch thick.
• Boil in salted water to cover until just tender. About 10 minutes
• Drain and arrange overlapping lightly in a sprayed shallow 1 1/2 quart baking dish. Stir mustard and horseradish together and blend in oil.
• Spoon evenly over potatoes, try to get some between layers.
• Sprinkle with parmesan and bake 30 to 40 minutes or until golden and crusty.

Steps:

• Preheat the oven to 350 degrees F.
• Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
• Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
• Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
• Serve with Scalloped Potato Gratin and Roasted Red Onions.
• 1 1/2 cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• Butter
• 2 russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan, plus more for broiling
• Preheat the oven to 375 degrees F.
• In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
• While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
• Yield: 4 to 6 servings
• 6 tablespoons butter
• 3 tablespoons balsamic vinegar
• 1/2 cup honey
• 1/2 bunch fresh thyme
• Salt and freshly ground black pepper
• 4 red onions, halved
• Preheat the oven to 350 degrees F.
• Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
• Yield: 6 servings

Steps:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, oil and salt and pepper mixing well.
• Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

Steps:

• Preheat oven to 375 degrees. Set a rack in a large, deep, roasting pan and place beef raost on the rack.
• In a small bowl, blend the horseradish with the salt, Dijon mustard, parsley, ground pepper, sugar and sherry vinegar. Slather the pasted all over the top and sides of the meat. Roast in the lower 1/3 of the oven for about 2 hours, until an instant read thermometer inserted in the center of the roast registers 125 degrees. Transfer the roast to a cutting board and let rest for at least 20 minutes.,.
• Discard string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve with mashed potatoes.