POTATO PAVE
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped potatoes -- for an unforgettable holiday side dish. Excerpted from "Ad Hoc at Home," by Thomas Keller (Artisan Books. (c)2009. Photo credit: Deborah Jones
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
- Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
- Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
- Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
- To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
- Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.
ROOT VEGETABLE PAVE
This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 2h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper., Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil., Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.
Nutrition Facts : Calories 248 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO-PARMESAN PAVé
Provided by Charlie Trotter
Categories Side Bake Thanksgiving Parmesan Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- To prepare the pavé: Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.
PAVE
My high school Spanish teacher gave us this recipe in class. It's pronounced pah-vay. It's great to eat after a spicy Mexican meal. The cool sweetness is very soothing.
Provided by Vindwyn
Categories Frozen Desserts
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil the unopened can of condensed milk in a large amount of water for 1 1/2 hours; let cool to room temperature.
- Mix butter, sugar, and shipped topping until blended.
- Dip individual graham crackers in shallow bowl of milk.
- Place crackers in square or rectangular casserole dish in one layer.
- Spread half of whipped mixture over crackers.
- Place a second layer of crackers over the topping.
- Spread other half of whipped mixture over crackers.
- Top whipped mixture with remaining crackers.
- Open can of condensed milk; stir, then pour over top of crackers.
- Sprinkle with crushed cashews.
- Freeze overnight.
- Serve frozen.
Nutrition Facts : Calories 335.5, Fat 13.6, SaturatedFat 6.9, Cholesterol 35.7, Sodium 291.3, Carbohydrate 48.6, Fiber 0.9, Sugar 31.7, Protein 5.9
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