Thank you, from the Foods of the World Forums! |
Idaho Potato Cake |
Post Reply | Page 12> |
Author | ||
got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
Post Options
Thanks(0)
Posted: 29 December 2010 at 18:52 |
|
I wanted something different today, so I found a recipe out of a Paul Prudhomme cook book called "Seasoned America" I have never had anything bad come from any of his cook books, and I think he could be one of the top chefs eve - just my 2 cents.... The recipe I tried was an Idaho Potato Cake. It reminds me of a quiche in a way, but it's in a little more "stick to your ribs" category. It's kind of a long process, but worth it. Here's the recipe:
Cook potatoes in a large pot of boiling water until tender, about 15-20 minutes. Drain, pat dry, and slice very thin. Set aside. Place bacon in large skillet over high heat, cook 6 minutes. Reducer the heat to medium and cook until bacon is browned and crisp, about 2 minutes. Remove bacon with slotted spoon and set aside. Pour bacon drippings into a cup, add butter, and stir until the butter melts. Pre-heat oven to 400* Layer the sliced potatoes and onions in a large skillet, starting with potatoes and alternating the layers. Sprinkle choice of seasoning on every layer of onions. About 6 layers in all. Pour bacon/butter mixture over the potatoes and onions. Place skillet over high heat and cook for 5 minutes. Then place small skillet on top for weight, cook about 7 minutes. Remove the top skillet and cook until the bttm is crisp. About 3-5 minutes. Transfer skillet to oven and bake for 15 minutes. Meanwhile beat the eggs, cream, and a dash of seasoning in a small bowl until frothy. Remove potatoes, reduce oven to 350*. Pour egg mixture over cake sprinkle bacon, and cheese over top. Bake until cheese is melted, about 20-25 minutes. Here are some pictures to the process: Here you can see the layer of potatoes, then onions, then repeated over again: Here we are, all layered and cooking now to crisp up the bottom: After 5 minutes of cooking you start to apply pressure. Here is my pressure system…lol: Next, it goes into the oven for 15 minutes (this they are coming out of the oven): Now a mix of eggs and heavy cream gets poured over it, then a nice helping of cheese and bacon tops it all: Next. put it back in to the oven for about another 20-25 minutes. Here is the finished product once it is done: Thanks for looking ! |
||
Jerod
Life's hard, it's even harder when your stupid. |
||
Sponsored Links | ||
Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
Post Options
Thanks(0)
|
|
Damn! That's looks fantastic. It has it all, taters, onions, eggs, bacon. I'd slather that in Tabasco sauce and eat the whole pan. Yum!
I'd love to hear more about the enameled pot. Please do tell.
|
||
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
|
Awesome looking dish! Kind of a cross between a quiche and scalloped potatoes.
Sure does look tasty...I'm going to want to try this one. |
||
Go ahead...play with your food!
|
||
got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
Post Options
Thanks(0)
|
|
The enamel pot is a Lodge cast iron pot. I think I got it from Wal-mart but not positive. I love this thing,it works good for almost everything. It also seems to stand up pretty good to abuse. My kids do the dishes mainly and are pretty rough on things, so it did get a chip in it but I'm sure that is the reason. Ya gotta check them out, heres a link for ya guys.
http://www.amazon.com/Lodge-EC6D43-Enameled-Cast-Iron-6-Quart/dp/B000N501BK
|
||
Jerod
Life's hard, it's even harder when your stupid. |
||
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
|
I have a couple of Lodge pots that I use a lot...They are cheap to buy, and tough as nails. My Dutch oven is my favorite. |
||
Go ahead...play with your food!
|
||
got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
Post Options
Thanks(0)
|
|
I hope all of you enjoy it...I am planning on making it again, maybe this weekend
|
||
Jerod
Life's hard, it's even harder when your stupid. |
||
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
|
This will be served at Casa Hoser tomorrow evening.
|
||
Go ahead...play with your food!
|
||
got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
Post Options
Thanks(0)
|
|
well how was it bud???
|
||
Jerod
Life's hard, it's even harder when your stupid. |
||
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
|
It was terrific Jerod...check out the post |
||
Go ahead...play with your food!
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
and here we go ~ since the preparations have already been covered very well, i simply chose shots of the potato cake when it was finished.
here we are right out of the oven:
for some reason, possibly the steam, i couldn't quite get a good focus on this shot. i took maybe half a dozen pictures, but this one was the best. even with the slight lack of focus, you can see just how good this is!
i couldn't decide between the next two pictures, so i decided to include both:
this turned out very well, considring the humble ingredients we used, including cheap (but still hardwood-smoked and thick-sliced) bacon, our own potatos that we grew last year out at my parents' place and so on.
even the cheese looks really good, in spite of it being the cheap, end-of-the-pay-period, store-brand cheese that i used. we used equal amounts of cheddar and mozzarella cheese for this, and while i prefer my cheese to be a little more toasty-golden-brown, this was very good.
and a plated pic:
we got three layers each of thinly-sliced potatoes and onions in this cake, and a little leftover bacon to make a small layer in the middle. each layer had its own qualities; the lower ones, closer to the heat, were crispy-browned and savory while the upper ones took advantate of the egg and cheese mixture in order to produce a wonderful, gooey mess.
all-in-all, this was a great meal that even had mrs. tas finishing everything on her plate. i am sure that this will be made again in casa de tasunkawitko!
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
jerod - this one continues to be a favourite at casa tasunkawitko - my wife has requested it three times since we first made it above, and it gets betterr every time ~
one thing i've noticved is that if you get the potatoes on, you can get the rest of the prep work done (onions sliced, bacon browned, cheese grated etc. in just enough time for them to finish boiling. afer that, all you have to do is drain, dry and cut them, and you're good to go!
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
Post Options
Thanks(0)
|
|
It's all about the timing isn't it...Glad you and the family like this
|
||
Jerod
Life's hard, it's even harder when your stupid. |
||
Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
Post Options
Thanks(0)
|
|
I'm gonna be making this soon. I think I'd could eat the entire pan in one sitting.
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
believe me, you will want to - this is some great stuff!
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
s.shooter
Scullery Servant Joined: 30 April 2011 Status: Offline Points: 11 |
Post Options
Thanks(0)
|
|
Ron, that looks great! I bet that could be done in a dutch oven. Will try this next weekend as I have a new D.O. to season. Sounds like just the thing.
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
hey, jeff - this can most likely be done in a DO. i can't see any reason why not ~ let us know how it goes and get a pic if you can! |
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
Breakfast today was this - using our garden-grown potatoes, maple-cured smoked bacon and cheddar cheese, seasoned with Rich's awesome spice blend, available at www.madhunkymeats.com.
It was awesome as always, and I can't thank Jerod enough for sharing this!
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
|
Boy that looks good!
|
||
Mark R
|
||
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
|
I highly recommend that potato cake Mark....sit down with that and a bottle of hot sauce and you're in hog heaven.
I've made it several times and never get tired of it.
|
||
Go ahead...play with your food!
|
||
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
|
Yea I know, but I couldn't help it! |
||
Mark R
|
||
Post Reply | Page 12> |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |