Tag

potato

Browsing

Beetroot and Goat Cheese Mini Quiches have ruby red interior with a white center of fresh goat cheese and a cup made the “rösti way” with seasoned grated potato for an extra colorful and fun bite.finger bite beet and goat cheese quiches

goat cheese quiches beetroot

When you like a combination of 2 ingredients like I do, in this case it’s beetroot and goat cheese, you need to find many ways to enjoy it!  It’s a simple, light and fun recipe which goes well with a nice green salad and a drizzle of balsamic cream. Also a nice polyvalent bite to eat whether cold or warm making it suitable for picnics, express lunch or even a snack. Or it could also go to perfection for those special event like Mother’s day or Valentine’s day.

The potato cups

Beet and goat cheese mini quichesThe potato cups are similar to a “rösti”  which consist of squeezing out all the juice from the potato and adding a touch of flour, oil and seasonning. All there is left to do is push the mixture down into each muffin hole to form a nice thin cup to receive the egg-beet mixture and Voilà! Yes… That easy! It could also be replaced by a dough of any kind like a flaky or phyllo base (check my asparagus phyllo base mini quiches here). As for the potato type… I don’t have a clear answer… I use an in between floury-waxy potato, a white inside with light brown skin and it makes wonders. Waxy potatoes (red skin) would be crunchier and the form of each grated potato piece would show better but wouldn’t get a nice golden color. As for the “floury” type, it would make the cups golden but too soft. In the end, it’s a preference thing but I suggest the middle or more on the waxy side. As for the skin, I personally keep it to give more crunch to the cups but it could also be made with a peeled potatoes. Oh and… one last thing… don’t be shy on the seasoning for the potato mix! Details sometimes makes a huge difference.

2 Step recipe

Beetroot and goat cheese mini quiches potato cup

It’s a two step recipe, meaning, the potato cups needs to be cooked before adding the quiche content. This way you’ll get a nicely golden and crispy potato base. When the first step is done, we’ll add the pieces of fresh goat cheese to the center of each quiches and then the egg-beet mixture to cover it. This way we’ll get to bite into a nice white and creamy center of goat cheese.

So let’s get those finger bites going!

 


Mini Beet and Goat Cheese Quiches

Makes 12 quiches

Instrument
  • silicone standard muffins tray (12 muffins) or heavily greased and floured metal tray
Beet and goat cheese mini quichesIngredients
  • 600g of potato (6 small or 4 medium)
  • 6 eggs (L)
  • 200g pre cooked beetroot (2 small ones/1 big one)
  • 100g of fresh goat cheese
  • 3 tbsp of flour 
  • 2 tbsp of olive oil
  • salt and pepper
Directions
  1. Start by washing the potato (if you keep the skin), then grate them up with the help of a mandoline or food processor
  2. Add the grated potato to a clean towel and squeeze out all the juice
  3. Add the dried potato to a bowl with the flour, salt, pepper and olive oil and mix good
  4. Use a silicone muffin tray (better) or a well greased/floured metal one and push down the potatoes mix to make a mini cups in each holes
  5. Cook the potato cups on the lower level of the oven for ±18 minutes at 180°C (350F) or until golden
  6. During that time blend the beetroot in the blender
  7. Add the eggs to a bowl with some salt, pepper and the blended beets, mix well
  8. Cut the goat cheese into medium cubes (2cm)
  9. Once the potato cups are golden, add a goat cheese cubes in each cup and cover with the egg-beets mixture
  10. Cook for another 15 minutes at 180°C (350F)
  11. Before serving, let the mini quiches cool for 5 minutes before unmolding

 

Serve with a nice baby spinach salad. Enjoy!

Beet and goat cheese mini quiches

Mushroom knödelOn my way back from vacation in Germany, I had to use the next week to try out some of my favorite German recipes. German cuisine is often related to meat and potatoes, well this recipe is no exception. Knödel is a potato dumpling quite popular in Central Europe, although they call it Klöße in northern Germany. Usually for this particular recipe they would make a semmelknödel (bread dumpling) with it, not a potato one. I wanted to experiment more with the potato knödel, this week I’ve already done my first knödel with a beer beef stew which turned out great, although a bit too fluffy. This time I’ve changed the potato for a more waxy or “a less starchy” one which resulted in having to add lots and lots of starch and semolina. Conclusion: use potatoes with the most starch that you know of for those recipes, a russet potato for example, then the Knödel will hold great.mushpotatoepin

Mushroom knödelI’ve made a handful of my truffle kale chips to the Knödel, but you could also use a hand full of finely chopped fresh spinach or kale and add it to the mix. Just to give a touch of color and extra vitamins to the dish. Without saying… mushrooms and spinach is a great combination.

Mushroom knödelIt’s fall and mushroom season is at it’s peak, so… better make good use of them. Mushroom with a creamy sauce is an unavoidable winning combination. The knödel will absorb every bit of this velvety, rich mushroom sauce. I’ve used the popular button mushroom, nothing special here, for this recipe but you could have any type you’d like, even add a mix of button and some fried extra wild mushroom on top. It simply a basic broth, cream, white wine, nutmeg sauce made under 20 minutes.

So let’s roll those Knödel!


Mushroom sauce Knödel

Makes 4 portions (2 knödel each)

Ingredients
Kale Knödel
  • Mushroom knödel1 kg (about 8 medium sized) of “starchy” potato (ex; russet) or if you use a less starchy kind of potato (yukon,kennebec), double the amount of both semolina and starch to the mix
  • 80 ml of milk
  • 2 tbsp of starch (cornstarch)
  • 2 tbsp of semolina 
  • 1 tbsp of butter
  • 1 hand of finely chopped kale or spinach
  • 1 slice of white bread toasted cut into small cubes *optional
  • salt, pepper
The Mushroom sauce
  • 1 onion finely chopped
  • 200ml of cream
  • 200g of button mushrooms sliced
  • 100ml of vegetable broth (or chicken, beef)
  • 50ml of white wine
  • 1 tbsp cornstarch (mix it with the cold white wine, so it dissolve better)
  • fresh flat-leaf parsley finely chopped
  • nutmeg
  • salt, pepper
Directions
The Knödel

*Make a single knödel as a test to see if it hold good, if not add starch and semolina to the mix

  • Peel and cut into small cubes the 1/2 of the potatoes
  • Cook in salty boiling water until soft
  • Reserve
  • Peel and grate finely the rest of the potatoes
  • Add to a cheesecloth, or kitchen towel and squeeze all the juice out into a bowl (let the starch separate, takes about 10 minutes)
  • In a medium size sauce pan, warm up the milk and add the raw grated potato , the semolina, butter, salt, nutmeg and pepper and mix well (take of the fire)
  • Make purée with the cooked potatoes and add to the mix
  • Chopped finely the spinach or kale and add to the mix
  • Eliminate the water from the drained potato juice and keep only the bottom starch
  • Add the starch to the mix and the extra cornstarch
  • Check for the seasoning a last time
  • Toast a piece of white bread and cut it into cubes *optional, add a piece or two in the middle of the dumplings.
  • Make a dumpling with wet hands and add to warm (barely simmering) salty water, don’t boil or the dumplings will get destroyed
  • At this point you make a single Knödel to test your potato mixture (optional but highly recommended)
  • Let them in the barely simmering water for 20-25 minutes
  • Serve with a pinch of salt and add some chives or parsley as a topping.
The mushroom sauce
  • Cook the onion in the sauce pan, medium-low, until tender
  • Add the mushrooms, garlic and broth and let cook, medium-high heat for 10 minute to reduce the broth
  • Mix the cornstarch and cool white wine in a small bowl and add to the mushrooms, mix
  • Let thickens for 2 minutes
  • Add the parsley, the cream, nutmeg, salt and pepper, let simmer, low heat for 2-3 more minutes until warm
  • Serve the sauce with the spinach knödel

Enjoy!

Mushroom knödel

German beer beef stew with knödelnComing back from holiday in Germany and I got myself some nice cooking books, my german isn’t so good yet, so it takes forever to understand a single recipe. But the one recipe I’ve always wanted to reproduce is the famous Knödel. This potato dumpling is in so many meals up in Germany or Central Europe for that matter, it’s accompany to perfection any meal with some type of gravy or sauce, even soups. There are tons of different styles of Knödel, for example with mushrooms, meat, spinach, etc. Also, I don’t want to make the easy kind Knödel made with bread or eggs… no…no… I want to learn the difficult one made just with potatoes (cooked and raw). I have to say in those 3 books I bought, I took the version of this recipe that had the most steps. I’ve learn this isn’t so easy to make so better be well informed before starting, no?germanstewpin

German beer beef stew with knödelnFirst of all, the potato choice is important to achieve a great Knödel. You’ll need a starchy potato like Russet or a multipurpose potato like the famous Yukon or Kennebec. Truely… just the amount of starch you’ll have to calibrate yourself to make the dumplings hold depending on the type you’ll use. I’ve used this time a potato multi purpose called “agria” (in Spain) and it did need double the amount of starch from the original recipe. So the best way to know if you have the good amount of starch is to test your Knödel. You make one test and you’ll see if it still holds after 20 minute in warm water you ready to go… if not… you add a tablespoon of starch and semola. So I had to change the amounts of the original recipe, and you might probably have to adjust your recipe also. The trick is to make tests and once you reach a good mix, then you’ll keep it for life.

German beer beef stew with knödelnAs for the stew, I’ve used all German typical ingredients although it is my own recipe, not a traditional one. It’s basically a “boeuf bourguignon” but I’ve exchange the wine for a nice German dark wheat beer, add some German aromatics like caraway, juniper, laurel and parsley for my aromatics. Also to make it a touch more creamy, I add a touch of heavy cream to calm down all the strong flavors and make it onctuous.

So let’s get to it!


German beer beef stew with Knödeln (potato dumpling)

Makes 4 portions

Ingredients
For the stew
  • 600g of beef cubes of 5cmGerman beer beef stew with knödeln
  • 500 ml of dunkel weissbier (Franziskaner) or a wheat beer of your choice
  • 50ml of heavy cream
  • 30g of butter
  • 1 carrot cut into dices
  • 1 onion chopped
  • 6 mushrooms (button or else)
  • laurel leaf
  • 1 tsp caraway seeds
  • 5 juniper 
  • 1 tbsp of cornstarch (in a bit of cold water to thicken the soup in the final stage)
  • salt and pepper
The Knödel
  • 1 kg (about 8 medium sized) of “starchy” potato (ex; russet) or if you use a less starchy kind of potato (yukon,kennebec), double the amount of both semolina and starch to the mix
  • 80ml of milk
  • 1 tbsp of starch (cornstarch)
  • 1 tbsp of semolina 
  • 1 tbsp of butter
  • 1 slice of white bread toast cut into small cubes
  • salt, pepper, nutmeg *last one optional
Directions
The stew
  1. Season with salt and pepper the beef dices
  2. Add the butter to a deep pan and bring to high heat
  3. Add the pieces of beef and brown them on each side
  4. Add the onion, carrot and aromatics (juniper, caraway and laurel)
  5. Add the whole beer
  6. Let simmer for 2h30 hours, moving it to make sure the bottom doesn’t stick
  7. In the last 30 minutes, add the mushroom
  8. In the last 5 minutes, add the cornstarch mixed with cold water to thickens the broth
  9. Check the seasonning and take off the fire
  10. Add the touch of cream
  11. Serve
The Knödel (potato dumplings)
  1. Peel and cut into small cubes the 1/2 of the potatoes
  2. Cook in salty boiling water until soft
  3. Reserve
  4. Peel and grate finely the rest of the potatoes
  5. Add to a cheesecloth, or kitchen towel and squeeze all the juice out into a bowl (let the starch separate, takes about 10 minutes)
  6. In a medium size sauce pan, warm up the milk and add the raw grated potato , the semolina, butter, salt, nutmeg and pepper and mix well (take of the fire)
  7. Make purée with the cooked potatoes and add to the mix
  8. Eliminate the water from the drained potato juice and keep only the bottom starch
  9. Add the starch to the mix and the extra cornstarch
  10. Check for the seasoning a last time
  11. Toast a piece of white bread and cut it into cubes *optional, add a piece or two in the middle of the dumplings.
  12. Make a dumpling with wet hands and add to warm (barely simmering) salty water, don’t boil or the dumplings will get destroyed
  13. At this point you make a single Knödel to test your potato mixture (optional but highly recommended)
  14. Let them in the barely simmering water for 20-25 minutes
  15. Serve with a pinch of salt and add some chives or parsley as a topping.

Enjoy!

German beer beef stew with knödeln

pate chinois

Pâté chinois is a typical French Canadian meal… Apparently created by the British railroad workers, in the 19th century, as an imitation of the famous “cottage pie” (beef, lamb and mashed potatoes). The dish was an imminent “hit”, at least, for the “on site” railroad workers which included many French Canadians and many Chinese workers. The French brought it back home and called it: Chinese pate… which as nothing to do with China…sheperdspiepin

pate chinoisThe “pate chinois” differs from the cottage pie, mainly because of the corn in the middle layer. Which was a cheap and easy ingredient to add, since Canada is full of it. In majority, this is the meal every household does once a month in the East part of Canada. It’s equivalent to tomato pasta for an Italian, or a baguette and cheese to a French, a ceviche to a peruvian… It’s “the” meal every French Canadians family does every other week.

Since living in Spain, I’ve had to add a spanish touch to everything I cook, so instead of doing the typical butter in the mashed potatoes, I’ve used olive oil. Also I’ve added garlic, onions, tomato paste and carrots to the meat and last but not least; fresh thyme. Surprisingly, this meal does already have a layer of paprika (pimenton) on top of it, I used for this one a special smoked paprika called “Pimenton de la Vera”, which is kind of the caviar of spices in Spain. A slight smoky flavour to this pie goes a long way.

So let’s make some eastern canadian meal with a touch of sunny Spain!


Pâté Chinois with a Spanish Twist

Makes 4 portions

Ingredientspate chinois
  • 6 medium potatoes
  • 200ml warm milk
  • 4 tbsp extra-virgin olive oil
  • 400g grinded beef meat
  • 1 onion in cubes
  • 1 carrot in cubes
  • 2 garlic cloves finely chopped
  • 50g (tomate frito) tomato paste
  • 300g corn grains
  • 1 tbsp smocked paprika
  • fresh thyme
  • salt, pepper
Directions
  1. Cook the potatoes through, peel them (here is a trick)
  2. Mash them with the warm milk, olive oil, salt and pepper
  3. Add the onion and carrot with some olive oil to a pan, cook at medium high heat, until soft
  4. Add the garlic and thyme bring to high heat
  5. Add the meat and cook until light brown
  6. Add the paprika and tomato paste
  7. Add the meat mix to the bottom of a oven proof container (deep enough and not too big… about 20cm diametre)
  8. Add the corn layer
  9. Add the mashed potatoe layer
  10. Sprinkle with more paprika, salt, pepper and spray a little olive oil on top
  11. Cook for 30-35 minutes at 200°C (375F), until brown top, finish it with a broil
  12. Let cool a bit and serve

Enjoy on a cold day, with some nicely spiced Bloody Mary!

 

Pate chinois

 

 

 

TortillabetterLiving in Spain, one must know how to make a tortilla. Personally, I think they usually miss some color those traditional ones… so I’ve made a tortilla with purple potatoes instead of the usual white ones. They taste actually pretty much the same, it just nicer to look at and since I eat with my eyes too… also I must say it’s an hybrid of traditional and healthier version, since I don’t fry the potatoes first, they were pre cooked leftover from the fridge. Important note: do not use recently boiled potatoes to make a tortilla, they will lose water, ending in a massacre.

Tortilla de patata is one of the most popular dishes from Spain. It is served at any time of the day, as a meal or a simple tapa. The only variation is with or without oignons and not too cooked and well cooked.

There are 2 ways of doing a tortilla de patata: the Spanish way and the “guiri” way… The Spanish way is in a pan all along, so if you intend to do a flip with a big sticky pan you might find it hard… also it’s oil heavy… because you pre cooked you potatoes and onions in oil before. The “guiri” way (the way they call non native people like myself) is healthier because barely any oil and easier because you just end up cooking the tortilla in the oven (no flipping). So you decide…


 

Tortilla de patata

Instruments
  • a small, high enough, unsticky pan
  • a big plate to flip the tortilla
  • Spatula
  • a lid for the pan or the plate can do
Ingredients
  • 5 eggs
  • 1 big or 2 small potatoes (white) 3 purple ones
  • 1/2 finely chopped onion
  • Olive oil
  • Salt
Directions
Traditional way
  1. Add olive oil to a pan, about 1 cm from bottom (depends of the size of your pan)
  2. Add the potatoes and cook at low-medium (no frying) 5min.
  3. Add the onion and cook another 20min, always low-medium heat.
  4. Drain the potatoes and onion
  5. In a bowl mix the eggs and salt
  6. Add the potatoes to the mix
  7. Bring pan to high heat with little olive oil
  8. Incorporate the mix and turn rapidly but softly with spatula, and move around the pan. Until the texture change to a “rice pudding” consistency
  9. Add the lid and lower the heat to medium for 1 minutes.
  10. Put the big plate on top of the pan and flip it in.
  11. Slide the uncooked part back in the pan, cover.
  12. Cook for another 3-4 minutes.
  13. Let it cover a bit and serve warm or cold as a tapa.
The healthier “guiri” way

*preheat your oven at 180°C (350F) for this one

  1. Warm up your pre cooked potatoes and onion in the pan with olive oil for about 2 minutes.
  2. Mix the eggs + salt
  3. Bring the pan to high heat
  4. Add the eggs to the pan and turn rapidly but softly with a spatula,
  5. Make round with your pan, until consistency of a rice pudding.
  6. Cover and put in the oven for a 12 min.
  7. Let it cover a bit and serve warm or cold as a tapas.