SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
TRUFFLED MASHED POTATOES
Steps:
- Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
- Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
- To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.
MASCARPONE MASHED POTATOES
Not only is this a delicious alternative to regular mashed potato recipes, but it's a very user-friendly way to serve your potato side dish. They're really decadent: not too rich, but just rich enough, and perfect for any special occasion.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
- Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
- Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
- Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 47.3 g, Cholesterol 105.9 mg, Fat 30.7 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 18.6 g, Sodium 194.1 mg, Sugar 2.7 g
TRUFFLED CRUSHED POTATOES
Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion
Provided by Jane Hornby
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
- Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.
Nutrition Facts : Calories 261 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium
TRUFFLE OIL POMME PURéE
Everyone loves mashed potato - but it's hardly glamorous, is it? Gordon Ramsay's version is - and this is the classic creamed potato he serves in his restaurants
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut into even size dice so they all cook at the same time - about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
- Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
GOURMET MASHED POTATOES (MASCARPONE POTATO PUREE)
This is the way I make mashed potatoes to accompany a special meal. My family goes crazy over these creamy mashed potatoes and no matter how much I make, I never seem to have any left over. This is fabulous with beautiful cuts of steaks. You could possibly sub cream cheese mixed with sour cream for the mascarpone cheese, although I have never made them this way.. There is, of course, a recipe for mascarpone cheese substitute here on Zaar.
Provided by NcMysteryShopper
Categories Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
- Remove Scallions and discard.
- Return potatoes to pot and add butter and mascarpone cheese.
- Mash until smooth mixing in enough milk to thin to desired consistency.
- Mix in truffle sauce; season with salt and pepper. Transfer to bowl.
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- Place the potatoes in a medium pot and cover with water by 1 inch. Add 1 tablespoon salt and bring the mixture to a simmer. Cook the potatoes at a simmer for approximately 15 minutes or until very tender.
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- Transfer the potatoes to a bowl. Whip with an electric mixer while gradually adding the warmed milk. Whip in the butter and crème fraîche if using. Season to taste with salt and pepper.
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