Potatoes Anna
Are you looking for an easy way to eat America’s favorite
vegetable? That’s right the potato
is America’s favorite vegetable, hence the name The King of Vegetables. Potatoes are delicious, en-expensive
and good for you. We eat them at
least five times a week. So we’re
always looking for a new potato recipe. “Potatoes Anna” is a delicious thin potato pancake. But, until now, they required a
mandolin (French Kitchen tool for slicing), because the secret to “Potatoes
Anna” is in cutting the potatoes paper-thin. If they are not this thin they
don’t stick together. This slicing can be done with a knife if the cook is very
talented. Even food processors can
cut the potatoes too thick. There
is an en-expensive new tool at Kitchen classics (40th St. and
Thomas, in Phoenix) called a ceramic slicer that’s made by Kyocera. They come in two variations adjustable
and non-adjustable. If using the
adjustable slicer make sure to set it on the thinnest setting. The non-adjustable slicer is set at the
correct thickness. This also works
wonders on slicing paper-thin cucumbers.
We serve the “Potatoes Anna” several different ways,
including: plain with poached eggs for breakfast, with a slice of black forest
ham in the center and a thin slice of baby Swiss cheese on top for lunch and we
also use an iron skillet and make them on the grill with grilled meat, chicken
or fish.
Today’s recipe
includes Crème fresh and thin sliced lox (recipe below) or smoked salmon. The
Crème fresh can be substituted with sour cream. But, if you’d like you can make your own Crème fresh at home
by combining one part of fresh buttermilk with eight parts heavy whipping
cream. Just place the cream
mixture in a glass bowl, covered with plastic wrap and allow to rest at room
temperature for 24 hours. It will become thick. Give the mixture a stir and place it in the
refrigerator. It can be stored for
up to 10 days and tastes much richer than commercially made sour cream.
This recipe is a big hit at Sunday Brunch. Try serving it with a good sparkling
wine and fresh fruit.
2 medium Yukon gold, or red potatoes, sliced paper-thin (Do
not rinse after slicing)
1 Tbl. Corn or olive oil
1 Tbl. Sweet butter
Salt and fresh ground black pepper to taste
A dollop of crème fresh or sour cream
A small thin slice of smoked salmon, rolled into a rosette
1/2 tsp. caviar
Sprig of fresh dill
1 tsp. finely chopped Italian parsley
Set a large skillet over medium heat. Once it heats up fully, add the oil and
butter. Allow the oil and butter
to melt and become hot. Remove the
skillet from the heat and set on a thick kitchen towel or heat resistant
silicone kitchen pad. Starting in
the center of the skillet line the bottom with circles of potato slices that
just barely overlap, until the skillet has one complete layer. *Salt and pepper
to taste. Then add the second layer. Return the skillet to the heat and
cover. As soon as the bottom of
the potatoes are deep brown, gently flip with a large spatula or if you are
able flip the potatoes with a sauté motion. Allow the other side to brown, uncovered. Remove to dinner plate and top with a
dollop of crème fresh, then place a smoked salmon rosette in the center of the
crème fresh. Gently place the
caviar in the center of the rosette and garnish with a sprig of fresh dill. Sprinkle a little of the chopped
parsley over the potatoes and serve immediately.
*The salt in the center of the potatoes both seasons and
starts the maceration process which causes starch and moister to be
released. This helps the dish to
hold together.
Sonoran Lox
Our lox is salmon that is cured for 6 days and then
slow-smoked on ice for 6 hours. It's got a sweet, salty flavor with a just a
hint of mesquite and apple woods. We're pretty sure this one will really
impress those friends and relatives who drop by on the weekend.
2 Large Salmon Filets
2 C Kosher salt
2 C Dark Brown Sugar
1/2 C Premium, Rum, vodka or tequila
2 TBL Mandarin Napoleon liqueur
1. Scale the filets (this step is optional). Remove any finger bones and cut at
least 6 1" long holes in the skin to allow penetration of the brine.
2. Place salmon in a baking dish, skin side down. Mix sugar and salt well and spread over
the salmon. Drizzle rum and
Mandarin Napoleon over salmon.
3. Place a second baking dish (same size as the dish the
salmon is in) on top of the salmon and place approximately 6LBS of weight in
the upper dish (I use the family dictionary.).
4. Set both dishes on a baking sheet to catch drippings and
let cure in the refrigerator for 6 days, turning the fish every 24 hours.
5. In a two-chamber smoker, light 2-3 pieces of pure
Mesquite charcoal in the firebox and start soaking alder wood chips. In upper chamber place large plastic
tub or baking dish full of ice, as far away from fire box as possible.
6. Place salmon on sheet pan and set the pan on top of the
ice. Use small butter dishes, or bowls as spacers and place second sheet pan on
top of first. Do not allow top pan
to touch salmon. Fill second sheet pan with ice.
7. The idea is that you allow a very thin corridor for the
salmon to lie in with ice both above and below. It is important that the salmon stays very cold. It is also important that just a few
coals are used at a time.
8. Add a few alder wood chips at a time and smoke for 4-6
hours. Check on your ice and drain off excess water. Add more ice as necessary. Do not allow salmon to get wet.
9. When salmon has finished smoking, lightly brush with
olive oil. Slice paper thin to
serve.
10. If you have access to a food sealer, seal the salmon and
refrigerate. Date sealed salmon;
it will remain fresh for about2-1/2 weeks.
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