Wolfgang Puck BFPR0007 manual Potato Pancakes with Smoked Sturgeon, Gouda Cheese Fondue

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 35

Potato Pancakes with

Smoked Sturgeon

Makes 4 servings, 12 to 14 latkes

INGREDIENTS

Gouda Cheese Fondue

Serves 4

In this version of the classic recipe, Dutch-style Gouda cheese replaces the traditional Swiss varieties. I like to serve a variety of items for dipping: bite-sized pieces of vegetables and cooked and

1 pound russet baking potatoes,

1 small onion, peeled

1 egg, beaten

2 tablespoons all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

METHOD

Cooking oil, such as canola, peanut, or safflower

1/2 cup crème fraiche or sour cream 1 teaspoon minced fresh dill Lemon juice

1/2 pound smoked sturgeon, separated into large flakes, skin and bones removed (you may substitute smoked whitefish, trout, or smoked salmon)

cured meats, along with the usual good-quality crusty bread such as a French baguette. For more great recipes featuring cheese, see my books Live, Love, Eat! and Pizza, Pasta, & More!

INGREDIENTS

1 large clove garlic, sliced in half lengthwise 1/2 cup white wine

5 ounces fresh Gouda cheese, or mozzarella, shredded

5 ounces aged Gouda cheese, shredded

1 tablespoon cornstarch

1Using the large holes of reversible shredding disc in your food processor shred the potatoes. Change to the grating disc and grate the onion.

2Line a large bowl with a clean kitchen towel. Transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can (alternatively you can pick the mixture up by handfuls and squeeze dry). Transfer to another bowl. Add the egg, flour, baking powder, salt, and pepper. Stir with a fork until well blended.

3Heat about 1/4 inch of oil in a large, heavy skillet or in an electric fryer set at 350°F until it ripples and feels quite hot when you hold your hand over it. With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil. Press down on the mixture with an offset spatula to form an evenly thick pancake about

3 inches in diameter. Add more spoonfuls, taking care not to overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula. Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture. If not serving right away, allow to cool completely. When ready to serve, preheat the oven to 400°F. Place the potatoes on a baking sheet and heat in the oven until crisp, about 10 minutes.

4Meanwhile, in a small bowl, stir together the crème fraiche or sour cream and dill. Season to taste with lemon juice, salt, and pepper.

5To serve, transfer the hot potato pancakes to a platter. Spoon a small dollop of the crème fraiche mixture onto each pancake and top with flakes of sturgeon. Serve immediately.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

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2 tablespoons Kirsch

Freshly ground black pepper, to taste Freshly grated nutmeg, to taste

1 baguette loaf, cut into 2-inch cubes

Assorted vegetables and cooked meats and salami, cut into bite-sized pieces

METHOD

1Rub the bottom of a medium saucepan with the sliced garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.

2Shred the two cheeses using the large side of your shredding disc in your food processor. In a small bowl, toss together the two cheeses and the cornstarch. Reduce the heat to medium-low and add the cheese mixture.

Stir continuously until the mixture is melted and smooth. Stir in the Kirsch and season with black pepper and nutmeg.

3Serve the fondue immediately, accompanied by the bread, vegetables, and meats, with long fondue forks for guests to spear bites of food and dip them into the sauce.

Recipe courtesy Wolfgang Puck

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