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Full Online Book HomeLearning KitchenVegetables - Potato - Potato Risotto With Bacon-cream Sauce
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Vegetables - Potato -  Potato Risotto With Bacon-cream Sauce Post by :E-Butler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2131

Click below to download : Vegetables - Potato - Potato Risotto With Bacon-cream Sauce (Format : PDF)

Vegetables - Potato - Potato Risotto With Bacon-cream Sauce

3 bacon slices, chopped
1/2 cups chopped onion
1/3 cup dry white wine
1/4 cup apple cider vinegar
1 cup whipping cream

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
2 garlic cloves, minced
1 1/2 pounds russet potatoes, peeled, cut into 1/3 inch cubes
1 cup chicken stock
2/3 cup freshly grated Parmesan (2 ounces)
1/4 cup mascarpone

Sauce: Saute bacon and onions in heavy medium skillet over medium heat until bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon-onion mixture to small bowl. Pour off drippings.

Add wine and vinegar to skillet. Bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 3 minutes. Add cream and bacon onion mixture and simmer until reduced to sauce consistency, stirring occasionally, about 4 minutes. Season to taste with salt and pepper (Can
be made 1 day ahead... cover and refrigerate).

Potatoes: Melt butter in heavy large saucepan over medium heat. Add 1 1/2 cups onions and saute 5 minutes. Mix in garlic. Add potatoes and saute 3 minutes. Mix in stock. Cook until potatoes are tender and most of liquid is absorbed, stirring occasionally, about 20 minutes. Mix in Parmesan and
mascarpone. Season to taste with salt and pepper.

Rewarm bacon sauce. Spoon potato risotto onto plates. Drizzle sauce over.

Serves 4

BA, 1/99, p. 110
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Vegetables - Potato -  Potato Side Dish Vegetables - Potato - Potato Side Dish

Vegetables - Potato -  Potato Side Dish
2 lbs. Yukon Gold potatoes 8 oz. onions 3 oz. butter 16 oz. chicken or vegetable stock Salt & pepper to taste 2 Tbl. chopped parsley Peel and slice potatoes to 1/16". Peel and finely slice the onions. Butter a baking dish and season with salt and pepper. Layer the potatoes and onions in the dish. Pour in hot stock. Top with a few knobs of butter. Bake at 350 degrees for 1 hour. Garnish with chopped parsley. Serves 6-8. Recipe from Marcus Dunbar, Westin Hotel

Vegetables - Potato -  Potato Puddings Vegetables - Potato - Potato Puddings

Vegetables - Potato -  Potato Puddings
These individual potato side dishes, cooked in muffin tins, are reminiscent of potato kugel. 12 medium all purpose potatoes 2 onions 4 eggs, beaten 1 cup flour 1 tsp baking powder 1 Tbsp salt 1/2 tsp pepper 4 oz butter, melted Preheat oven to 375 degrees. Grease about 16 muffin cups. Peel potatoes and grate in the food processor. Drain well and place in a large bowl. Grate the onions and add to the potatoes along with the eggs and mix well. Don't allow too much time to pass during this process or the potatoes will darken. Combine the flour, baking