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Potatoes Anna

Potatoes Anna
Potatoes Anna

 

 

 

 

 

 

 

Potatoes Anna

Escoffier’s recipe for Potatoes Anna was quite simple, layer thinly sliced potatoes covered with butter and bake.  I have seen a number of recipes on line calling  an adaptation of the recipe with cheese, Potatoes Anna with cheese, which is actually called Potatoes Voisin.

A little salt and pepper and a sprinkling of parsley added to the recipe and you have a elegant looking side dish to go with any number of entrees.  Add the cheese and you now have a really tasty dish.

To peel or not to peel ? that is the question.  Escoffier’s recipe was to peel and cut the potato into a cylinder then thinly slice.  I prefer a more rustic approach to the dish and simply thinly slice the potatoes on the mandolin and then arrange.

The type of potato is important, you want to use a low starch potato not the Idaho baker.   You need a potato that will hold it’s shape while baking.

If your going to make Potatoes Voisin the choice of cheese is up to you.  Just about any cheese seems to go great with potatoes.  Try a grated Parmesan or sharp aged Cheddar, Stilton, Swiss, the choices are endless.

The “trick” to this recipe is to use parchment on the bottom to prevent the potato from sticking to the pan and leaving that soon to be top layer still stuck when you invert the pan. 

Ingredients for Potatoes Anna or Potatoes Voisin

  1. 6 – 7 thinly sliced medium Yellow or waxy potatoes
  2. 4 – 8 Tbs butter melted
  3. salt and pepper
  4. ½ – 1 cup grated cheese ( your choice , optional)
  5. parsley chopped for garnish

Directions for Potatoes Anna

Preheat the oven to 375º

Take a 8 or 9 inch round cake pan, cut a piece of parchment to fit the bottom.  Lightly butter the bottom of the pan put the parchment in pressing flat and then generously butter the top of the parchment.

On a mandolin thinly slice the potatoes, rinse and pat completely dry.

Beginning in the center of the pan and working outward, layering the potatoes and overlapping them.  Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer.  

Place the next layer in the opposite direction of the first, season and continue to add layers until you have five or six  layers.

Top last layer with butter, salt and pepper.  Top with another piece of parchment and a heavy plate to compress.

Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned.

Remove from the oven and allow to rest for about 5 minutes.  If there appears to be too much butter in the dish, pour off the excess.

Place a plate larger than the cake pan over the top of the pan and invert.  Carefully remove the parchment, garnish with chopped parsley and slice and serve.

 Here are a few items to help make this recipe:
Chicago Metallic Non-Stick 8-Inch Round Cake Pan
PL8 Professional Mandoline PL8 1000
OXO SteeL Pie Server

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Ok technically I don’t think potatoes are a vegetable and baked with butter and a little Parmesan they are truly delightful.  They look pretty too – so 5 paws

IMG

 

 

 

 

Potatoes Anna
Serves 6
An elegant side dish
Write a review
Save Recipe
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 6 - 7 thinly sliced medium Yellow or waxy potatoes
  2. 4 - 8 Tbs butter melted
  3. salt and pepper
  4. ½ - 1 cup grated cheese ( your choice , optional)
  5. parsley chopped for garnish
Instructions
  1. Preheat the oven to 375º
  2. Take 8 or 9 inch round cake pan, cut a piece of parchment to fit the bottom. Lightly butter the bottom of the pan put the parchment in pressing flat and then generously butter the top of the parchment.
  3. On a mandolin thinly slice the potatoes rinse and pat completely dry.
  4. Begining in the center of the pan and working outward, layer the potatoes. Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer.
  5. Layer the next layer in the opposite direction of the first, season and continue to add layers until you have five or six layers.
  6. Top last layer with butter, salt and pepper. top with another piece of parchment and a heavy plate to compress.
  7. Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned.
  8. Remove from the oven and allow to rest for about 5 minutes. If there appears to be too much butter in the dish, pour off the excess.
  9. Place a plate larger than the cake pan over the top of the pan and invert. Carefully remove the parchment, garnish with chopped parsley and slice and serve.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

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Cottage Pie

Cottage Pie
Cottage Pie

 

 

 

 

 

 

 

 

 

Cottage Pie

The derivation of the term was for a recipe using potato as a upper and lower crust for use with leftover meat, found in cook books circa the 1750’s.  The  more commonly called Shepard’s pie today, especially with the use of Lamb, wasn’t coined until late in the 19th century.  It has evolved into a dish that stands alone and is delicious.  Although a number of the recipes you’ll find, are made by making mashed potato for the dish, I usually turn to this recipe when a large amount of left over mashed potatoes are in the fridge.  You can substitute lamb for the ground beef in this dish, add more vegetables if you like, adjust the seasoning to suit your taste.  There are no cottage pie police roaming in your neighborhood.

Ingredients for Cottage Pie

  1. 1 1/2 pounds lean ground beef
  2. 2 Tbs cooking oil
  3. 1 onion finely diced
  4. 1 clove garlic minced
  5. 2 Tbs tomato paste
  6. 2 Tbs all purpose flour
  7. 1/2 cup beef broth
  8. 2 carrots finely diced
  9. salt and pepper to taste
  10. 2 Tbs Worcestershire sauce
  11. 3 -4 cups mashed potatoes

 

Directions for Cottage Pie

In a large sauté pan on medium high heat add the cooking oil the onion, and garlic,  and carrots and cook until the onions become translucent.  Add the tomato paste and cook for a few minutes.  Add the flour and cook until all the flour is combined.

Add the ground beef and cook until no longer pink.  Once the beef is cooked add the beef broth and stir to combine.  You should have a thick sauce, if too thick add a little more broth.  Now add the Worcestershire sauce, taste and adjust seasoning.

Place the mixture into a 9 inch pie plate and cover with the mashed potatoes, ( don’t smooth the potatoes leave peaks and valleys).

Place into a 400° oven for about 30 minutes, until  the dish is hot and the potatoes are lightly browned on top.

 

Here are a few items to help make this recipe:
Kitchen Supply 8 Inch Square Glass Baking Dish
Professional Offset Spatula Set, Ateco

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It doesn’t matter if it’s beef or lamb, it’s certainly my milieu, IT’S MEAT AND POTATOES!!, Ach lads and lassies it’s a 5 five paws attempt.

 

IMG

 

 

Cottage Pie
Serves 4
Write a review
Save Recipe
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 1/2 pounds lean ground beef
  2. 2 Tbs cooking oil
  3. 1 onion finely diced
  4. 1 clove garlic minced
  5. 2 Tbs tomato paste
  6. 2 Tbs all purpose flour
  7. 1/2 cup beef broth
  8. 2 carrots finely diced
  9. salt and pepper to taste
  10. 2 Tbs Worcestershire sauce
  11. 3 -4 cups mashed potatoes
Instructions
  1. In a large saute pan on medium high heat add the cooking oil the onion, and garlic, and carrots and cook until the onions become translucent. Add the tomato paste and cook for a few minutes. Add the flour and cook until all the flour is combined.
  2. Add the ground beef and cook until no longer pink. Once the beef is cooked add the beef broth and stir to combine. You should have a thick sauce, if too thick add a little more broth. Now add the Worcestershire sauce, taste and adjust seasoning.
  3. Place the mixture into a 9 inch pie plate and cover with the mashed potatoes, ( don't smooth the potatoes leave peaks and valleys).
  4. Place into a 400° oven for about 30 minutes, until the dish is hot and the potatoes are lightly browned on top.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

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Potato Salad

Potato Salad
Potato Salad

 

 

 

 

 

 

Potato Salad

The 4th of July is coming up very soon.  Memories of picnics, BBQ’s , fireworks and lazy hazy days.  No matter what you decide to serve as a main entree potato salad goes with them all.  Easy to make at home, there really isn’t a reason to buy the store bought stuff.

There are many different styles and flavors of potato salad.  First up is a simple and tasty one.

Ingredients for Potato Salad:

  1. Potatoes ( waxy work best-Yukon Gold or red skinned etc.)
  2. mayonnaise
  3. sour cream
  4. finely diced white onion
  5. finely diced clerey
  6. celery salt
  7. pepper
  8. A good BBQ Sauce (I like Kraft Hickory)
  9. parsley

The amounts of this recipe are totally dependent on how many people your making it for, and  how many other side dishes your going to be serving.

A general rule of thumb is 4 to 8 ounces of a side dish per person , if you intend to offer a number of different salads at a BBQ ( macaroni, cole slaw, 3 beans , lettuce based) then you can figure on the smaller amounts.  So a 5 pound bag of potato should be enough for 10 – 20 people.

The amounts that follow are for about three pounds of potatoes.  The more you make you can increase the amount of sauce to fit your tastes.

For three pounds of potatoes I use

  1. 1 cup each of Mayonnaise and Sour Cream (if sauce seems too stiff add more sour cream).
  2. 1 medium onion finely diced
  3. 1 or 2 stalks of celery finely diced
  4. 1 – 2 Tbs of a good BBQ Sauce
  5. ½ tsp celery salt
  6. 1-2 tsp fresh ground pepper

Peel potatoes and cut into equally sized pieces ( this will insure all the potatoes are cooked evenly) and boil, smaller potatoes won’t need to be cut. For a rustic salad you can leave the skins on.   Once they are cooked remove from the hot water and cool in a covered bowl in the refrigerator for a few hours.  Once cool slice thinly or dice or cut to any shape you desire.  Mix all the other ingredients together and gently combine with the cut potatoes.  To serve place in bowl and sprinkle lightly with chopped parsley.  Best made the day before so the flavors can all incorporate.

You can add additional ingredients to suit your tastes.  Examples are hard boiled eggs ( see our deviled egg recipe for instructions on how to hard boil), chopped red or green bell pepper, scallions, add a bite with a little red wine vinegar mixed with the potatoes while they are still warm, pickles and capers, chives etc.   The choices are endless start with the basic recipe and then add extras to make it your own.

For larger amounts of potatoes increase the sauce.

 

Potato Salad
Potato Salad

 

 

 

 

 

 

 

Here are few items to help make this recipe:
Cuisinart 744-24 Chef’s Classic Stainless 6-Quart Sauce Pot with Lid
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Potato Salad
Serves 6
A great summertime or anytime side dish
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Ingredients
  1. Potatoes ( waxy- Yukon Gold, Red Skinned or Fingerlings work best)
  2. 1 cup mayonnaise
  3. 1 cup sour cream
  4. 1 finely diced medium onion
  5. 1 -2 finely diced celery stalks
  6. 1 tsp celery salt
  7. pepper to taste
  8. 2 tbs BBQ Sauce (Kraft Hickory works well)
  9. parsley chopped for decoration
Instructions
  1. Boil the desired amount of potatoes until done. Drain and cool, best refrigerated for a few hours. This recipe amounts are for about 3 pounds of potatoes. Once potatoes are cooled slice in what ever shape you desire. Take all the other ingredients and combine, add the potatoes and gently mix. Place into serving bowl and sprinkle parsly over top.
Notes
  1. Can be made a day ahead and refrigerated until ready to serve.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/