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Got14u's Potato Cake |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 09 March 2011 at 15:59 |
First of all I want to thank Jerod for posting the recipe for this wonderful potato cake. It was a great meal...I'll go through it by the numbers here so everyone can see how easy it was.
The first thing I did was find a new use for my handy-dandy spoon rest...if you have a hanging pot rack in the kitchen, it will very useful in holding your recipes for easy viewing. Here are all the important implements of construction: Then I peeled the spuds...I used Yukon gold, but I'm sure just about any potato would do. Then boiled them for 15 minutes. Once the spuds cooled off a bit, I took care of the mise-en-place, and got ready to rock and roll Rendered the bacon down for about 7 or 8 minutes Then removed the bacon to a paper towel and poured the grease over the room temperature butter that was waiting for it, and stirred until the butter was nicely melted. Then I began layering the potatoes and onions into my skillet ...I only went 4 layers high due to the short sides on my French skillet. Also sprinkled each layer with a generous pinch of herbs de Provence Poured the butter mixture over the top and put them on the stove over medium-high heat for 3 or 4 minutes, then added my dutch oven to the top to compress them and cooked them for another 7 minutes. Then into a 400° oven for 15 minutes Remove from the oven and lower the temp to 350°. Pour the egg and cream mixture over the top and then spread the mozzarella and cheddar over it, and topped it with the rendered bacon. Then back into the oven for 20-25 minutes, and this is what you'll be thrilled to remove As you can see...all I needed was the bottle of good old Frank's and some water and I was in hog heaven. The Verdict: Wow. Double wow. The wife and I both loved it...I'll be honest with you, it took a supreme effort on my part to stop after only having seconds. This is a terrific recipe that you all should try...pure comfort food, and I can't thank Jerod enough for posting it here. The only change I might consider next time would be increasing the amount of eggs to 5 or 6, so some of them would flow a little deeper into the dish. |
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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bloody hell, that looks good.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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You guys will love it when you try it...it actually develops almost a costra-like crust as you get with paella....this will become a staple in my household.
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Go ahead...play with your food!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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That looks SO good!
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Great job you nailed it...I tell you what my dad told me that Paul Purdhome was one of the best cooks and had one of the best cook books out there and I would say to everyone to get all of his publications for many different recipes that will blow your mind. They also have a good explanation of stacking flavors that I really enjoyed.
Glad you enjoyed those like my fam did Dave.
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Jerod
Life's hard, it's even harder when your stupid. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Chef Paul also allows access to many of his recipes online Jerod...click here to check it out.
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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I can't wait to try this. That's one of the best lookin' things I've ever seen.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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trying this today, will post a pic of results!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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and here it is ~ 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!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Wow! you sure did do a bang-up job on the tater cake Ron...it's looks better than my effort. If it means anything, I think the second pic you posted best displays the dish.
Way to go buddy! |
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