NEW POTATOES WITH GOAT CHEESE AND TAPENADE
Over the years, workshop chefs have devised many memorable hors d'oeuvres with chèvre because of Cakebread's long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.
Yield serves 8
Number Of Ingredients 12
Steps:
- Put the potatoes in a small saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Slice the potatoes about 1/4 inch thick, discarding the rounded ends. You should get 3 or 4 slices from each potato.
- In a small bowl, combine the cheese, bread crumbs, olive oil, and thyme.
- For the tapenade: Combine all the ingredients in a food processor and blend until smooth.
- Preheat a broiler. Spread each potato slice with some of the cheese mixture, dividing it evenly, then put the slices on a tray and broil until the cheese melts and colors slightly, 2 to 3 minutes. Top each slice with about 1/4 teaspoon tapenade and garnish with the tip of a thyme sprig. Serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine or rosé.
POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY
Steps:
- Preheat the oven to 300 degrees F.
- Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.
SMASHED POTATOES WITH TAPENADE
Provided by Oliver Schwaner-Albright
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
- Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
- Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.
POMMES DE TERRE SAUTEES TATA BOUCHER (SAUTEED POTATOES)
Steps:
- Peel the potatoes and cut them into small dice, about 3/4 inch and certainly no larger than 1 inch. Rinse the diced potatoes in hot water, drain well, and dry them thoroughly with a clean cloth or paper towels--this seems to prevent the potatoes from sticking together during cooking.
- In a very large, heavy-bottomed skillet, heat the oil and butter. Add the potatoes--the pan should be large enough to take them very comfortably more or less in a single layer, otherwise use 2 pans.
- Season liberally with salt and pepper. Over a low heat saute the potatoes until crisp and golden; this may take up to 1 hour. Turn the heat down if the potatoes are browning too much. Stir frequently with a wooden spatula and give the pan an occasional good shake. Snip the parsley into a bowl and add the potatoes. They won't need draining, but if they look even remotely greasy, drain them on paper towels. Check the seasoning, and sprinkle the potatoes with extra snipped parsley. Serve hot.
SALADE DE POMMES DE TERRE (FRENCH POTATO SALAD)
This is one of my forgotten recipes from the 80s that I fished out of my huge recipe file. I used to make this all the time and we really liked it, I don't know how it came out of rotation. Probably because somehow it never went digital and the card was filed in a weird place. This makes a great side dish to meats and poultry, or...
Provided by Chef Potpie (Laurel)
Categories Potatoes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook potatoes in salted water just until tender, about 15 minutes depending on size. Drain.
- 2. Get broth ready. While potatoes are cooking make vinaigrette by whisking all ingredients together in a small bowl.
- 3. When potatoes are still hot, but cool enough to handle, peel them and slice into 1/4" slices, dropping each slice into serving bowl. Immediately pour broth over potato slices and let them sit for a few minutes, allowing them to absorb the broth.
- 4. Whisk vinaigrette again and add to potatoes along with shallots nd parsley.
- 5. Serve warm or at room temperature.
NEW POTATOES
There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
POMMES DE TERRE A LA PARISIENNE (PARSLEYED POTATO BALLS)
Steps:
- Peel potatoes and, using melon-ball cutter, cut into marblesized shapes. As they are cut drop them into cold water. Drain.
- Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
- Heat oil in heavy skillet large enough to hold them in one layer. Add potatoes and sprinkle with salt and pepper. Cook over high heat, shaking skillet and stirring potatoes so they cook evenly, about a minute. Reduce heat to low and continue cooking, shaking skillet occasionally, about 8 minutes or until potatoes are browned on outside and tender throughout.
- Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 489 milligrams, Sugar 1 gram, TransFat 0 grams
NEW POTATOES WITH TAPENADE (BOUCHÉES DE POMMES DE TERRE À LA TAPENADE)
Categories Condiment/Spread Potato Appetizer Cocktail Party Quick & Easy Wheat/Gluten-Free
Yield 8 people
Number Of Ingredients 10
Steps:
- Place the unpeeled potatoes in a small, deep, heavy pot with a tight-fitting lid. Pour in the water and scatter the salt over the top. Cover the pot, place over medium heat and cook for 20 minutes without touching the pot. At this point the potatoes should be cooked and all the water evaporated. To test for doneness, insert the tip of a knife blade into the center of one of the potatoes. Let cool to room temperature. While the potatoes are cooking, make the tapenade. Pass the garlic clove through a garlic press held over a blender container or the work bowl of a food processor. Add the anchovies, pepper to taste and the oil and process to a fine purée. Add the capers and process again. Add the olives and process quickly once more to form a thick purée. At serving time, cut the potatoes into thin slices (the skins may be left on) and spread each slice with some of the tapenade. Arrange on a platter.
More about "new potatoes with tapenade bouchÉes de pommes de terre À la tapenade recipes"
POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY : …
From cookingchanneltv.com
Category Side-DishCalories 237 per serving
BEST POMMES DE TERRE à LA BOULANGèRE RECIPES - FOOD …
From foodnetwork.ca
3/5 (213)Category Bake,French,Potatoes,SideServings 6Total Time 3 hrs 30 mins
RECIPES FOR NEW POTATOES - BABY POTATO RECIPES - DELISH
From delish.com
POMMES DE TERRE TAPéES (SMASHED POTATOES) | BON POUR TOI
From bonpourtoi.ca
POMMES DE TERRE ANNA (ANNA POTATOES) - BIGOVEN.COM
From bigoven.com
LIVE : LES SMASHED POTATOES OU POMMES DE TERRE éCRASéES / TAPéES
From youtube.com
SMASHED POTATOES : LES POMMES DE TERRE TAPéES - PAPILLES ET …
From papillesetpupilles.fr
THE MOST DELICIOUS NEW POTATO RECIPES - MARTHA STEWART
From marthastewart.com
ROASTED NEW POTATOES RECIPE | TRAEGER GRILLS
From traeger.com
RECETTE POMMES DE TERRE à LA TAPENADE - MARIE CLAIRE
From marieclaire.fr
RECETTE DE TAPENADE - 181 RECETTES SUR PTITCHEF
From ptitchef.com
POMMES DE TERRE à LA TAPENADE - 750G
From 750g.com
BAKED POTATOES - RECETTE | SWISSMILK
From swissmilk.ch
POMMES DE TERRE FONDANTES (FONDANT POTATOES) RECIPE - SERIOUS …
From seriouseats.com
WHAT ARE NEW POTATOES? - THE SPRUCE EATS
From thespruceeats.com
You'll also love