Buscar este blog

viernes, 7 de diciembre de 2012

Potatoes Fondant


2 pounds baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1 1/2 to 1 3/4 inches in diameter)
1 sprig fresh rosemary
2 cups homemade or low salt chicken broth
2 tablespoons good quality extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if broth is salty
1 to 2 tablespoons thinly sliced fresh chives
fleur de sel or other sea salt for serving - optional.

Trim the potatoes of any eyes or damaged areas and wash well in cold water. Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use). Add the rosemary, broth, oil, butter, and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does
Remove the pan from the heat and press on each potato with a 1/4-cup measure just until it cracks open. Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter. Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

Fondant of orange


115 gr butter
115 gr sugar
2 eggs
115 gr fluor
1 large orange
1 tsp of yeast powder

For the glazed:
1 large orange very juicy
150 gr powdered sugar

Work the butter with a wooden spoon in a bowl to make it creamy.
Incorporate the sugar little by little, then throw the whole eggs one at a time, continuing to work well in mass.
Add the fluor, the orange juice and rind finely grated, and finally the yeast.
Get the mass in a coated form and take it to bake in medium oven.
Meanwhile, prepare the frosting: Dissolve the sugar in the juice of the orange powder, to obtain a  smooth and thick cream.
Desenforme inmediately after the cake is cooked and still hot regue it with half the frosting.
Regue it with the rest of the frosting when the cake is completely cold.