Thursday, January 21, 2016

Tyler Florence's "Potato Patch" Pomme Dauphine

Pomme Dauphine are little potato puffs, light as air and crispy on the outside.  These are served with whipped crème fraich, on a bed of beet "soil" and garnished with wild watercress and caviar if you like.

Serves 4

1 pound large Russet potatoes
1 tablespoon coarse sea salt
3 tablespoons unsalted butter, cubed
1/2 cup all-purpose flour, sifted
2 eggs
Kosher salt and freshly ground black pepper
Canola oil, for deep frying.
Caviar (optional)

Begin by making a potato puree.  Preheat oven to 375 degrees F.  Scrub potatoes and use a fork to poke holes in it all over - this will allow steam to escape.  Drizzle with a little olive oil and season with salt.  Place on a roasting tray and bake for 1 hour until they are soft.  Cut in half down the middle and scoop flesh out.  Pass through a ricer and set aside to cool - there should be about 2 cups of potato puree.

Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to remove some of the extra moisture.

To prepare batter, combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated. Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3 more minutes to evaporate some of the moisture.

Transfer to a medium mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the batter smooth.

Add the potatoes to the mixture, and season with salt and pepper.  Heat 3-4 inches of oil in a heavy-based pot to 340 degrees F.  Using 2 tablespoons of the batter, for each dumpling, shape into a ball and drop it into the oil. Fry until puffy, golden and crisp, about 3 minutes, flipping it occasionally.  Remove from the oil with a slotted spoon and drain on paper towel-lined plates.  Season with salt.

Serve with whipped crème fraich, beet "soil" and garnish with wild watercress and caviar.

Beet "Soil":
3-4 medium beets, sliced and dehydrated
1/4 cup shelled and toasted pistachios
2-3 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Add dehydrated beets to a food processor with pistachios.  Process until fine and crumbly.  Transfer to a bowl and season with salt and pepper.  Add enough olive oil to moisten the mixture until it resembles the texture of wet soil.

1/2 cup crème fraiche, whipped
1 bunch wild watercress, for garnish

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