Nov 22, 2010

Potatoes Aurore

Potatoes Aurore

There are people who dislike mashed potatoes. No really, there are! There are probably even yahoo groups for them and they’re taking over the world, one boiled potato at a time. 

How do I know this? 

Well, I learned it the hard way: after slaving over a hot stove during the Holidays only to find out that one of my dinner guests was one of them haters. Stupid enough it never occurred to me people could actually dislike mashed taters. I mean, what’s not to like about the creamy, fluffy, goodness? 

But all kidding aside, this fabulous classic French recipe is one you’ll really want to put on the table this Thanksgiving or Christmas. And not just for those who don’t like The Mash. It’s simple but fragrant, delicious and pretty. 


Ingredients: 

1 1/2 pound small potatoes
1 medium tomato
1/3 can diced tomatoes
1 large garlic clove
4 tbsp butter
3 tbsp flour
2 cups milk
1 bay leaf
nutmeg
pepper
salt 


Directions: 

This is the Aurore part. Aurore means dawn in French, referring to the beautiful orange color of the sauce. The tomato gives the sauce its distinct color.
Potatoes Aurore 

The potatoes. I took a shortcut and bought them parboiled. If you’re using small new potatoes, scrape them and parboil them for about 8 to 10 minutes in salted water.
Potatoes Aurore 

Squeeze out the seeds and make sure you take out every single seed.
Potatoes Aurore 

Finely mince the tomato and put it in a sauce pan.
Potatoes Aurore 

Add 1/3 can diced tomatoes to the freshly chopped tomato.
Potatoes Aurore 

Slice the garlic and add it to the tomatoes along with the bay leaf and 1 tbsp butter. 
Potatoes Aurore 

Pop it on the stove, add a good pinch of black pepper and bring it to a boil. Lower the heat and simmer the tomatoes for 15 minutes.
Potatoes Aurore 

It smells amazing! The garlic and bay leaf adds so much flavor.
Potatoes Aurore 

Once the sauce has been reduced to 1/2 of what you started with, its time to puree it. Discard the bay leaf. 
Potatoes Aurore 

Use a regular or immersion blender to homogenize the sauce.
Potatoes Aurore 

Time to make a béchamel sauce. Heat 3 tbsp butter and when hot you dump the flour in there. Let the roux cook for 2 minutes while stirring occasionally. 
Potatoes Aurore 

Pour 1 cup of milk in there.
Potatoes Aurore 

And stir vigorously. Nothing worse than a lumpy béchamel sauce. 
Potatoes Aurore  

Bit by bit pour in the next cup of milk while stirring until you have a sauce consistency you like. Season the sauce with salt, white pepper and nutmeg to taste.
Potatoes Aurore 

Stir in the tomato puree. 
Potatoes Aurore 

Until you have a sauce as orange as the sunrise. The sauce doesn’t need cream in my opinion, but feel free to add a tbsp (or two) for extra richness.
Potatoes Aurore 

Stir the parboiled potatoes into the sauce. Put the lid on and simmer the potatoes in the sauce until fully cooked. This will take 8 to 10 minutes. Stir often! 
Potatoes Aurore 

Check the seasoning one last time and feel free to melt some cheese in there as well.
Potatoes Aurore 

These potatoes are sinfully good and go really well with turkey, chicken or fish.
Potatoes Aurore

Potatoes Aurore
Ingredients
    1 1/2 pound small potatoes
    1 medium tomato
    1/3 can diced tomatoes
    1 large garlic clove
    4 tbsp butter
    3 tbsp flour
    2 cups milk
    1 bay leaf
    nutmeg
    pepper
    salt
Directions
    Use parboiled potatoes or scrape and parboil them in salted water for 8 to 10 minutes. Squeeze all seeds out of the tomato and finely mince it. Transfer it to a sauce pan. Slice the garlic and add it to the tomato along with 1/3 can diced tomatoes, 1 bay leaf and 1 tbsp butter.

    Put it on the stove, add a good pinch of black pepper and bring it to a boil. Lower the heat and simmer the tomatoes for 15 minutes. Once the sauce has been reduced to 1/2, discard the bay leaf and puree the sauce.

    Heat 3 tbsp butter and wput the flour in there. Let the roux cook for 2 minutes while stirring. Pour 1 cup of milk, stir well and add the other cup until you have a lump-free sauce. Season with salt, pepper and nutmeg to taste and stir in the tomato puree.

    Put the parboiled potatoes into the sauce. Put the lid on and simmer the potatoes in the sauce until fully cooked. This will take about 8 minutes.

    Optionally you can add 1 or 2 tbso cream and/or grated cheese to the sauce.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com
Oct 25, 2010

Tyler`s Ultimate Lasagna

The moment I laid eyes on Tyler Florence’ lasagna recipe on Food Network—after I managed to drag my eyes off of his fine-looking ehh, well, everything—I just knew this indeed had the potential of being the ultimate lasagna recipe. Why? Well, the first thing I noticed was his Bolognese sauce: it’s spiked with different vegetables (and fresh herbs) that I was sure would flavor the sauce like no one’s business….