food

Batatas São Perfeitas

Quem diria que as batatas não são apenas acessíveis, mas também ricas em nutrientes? Frankie cozinha três pratos com batata que com certeza você vai amar. Mais tarde ele prepara um trio de panquecas deliciosas com um toque surpreendente.

food

Batatas São Perfeitas

Quem diria que as batatas não são apenas acessíveis, mas também ricas em nutrientes? Frankie cozinha três pratos com batata que com certeza você vai amar. Mais tarde ele prepara um trio de panquecas deliciosas com um toque surpreendente.

Supplies

Potato & Bacon Leek Soup

  • 1/2 pound bacon, cut into 1/2-inch strips
  • 4 large leeks, white and light green parts only, fine diced and soaked in water
  • 3 cloves garlic, minced
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 3 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 6 cups chicken stock

Crispy Toast

  • 1/2 baguette
  • 4 packets (4 tablespoons) butter
  • 1/4 cup shredded Parmesan cheese
  • Pepper

Passo a passo

Potato & Bacon Leek Soup

  1. In a stock pot on medium heat, saute bacon until crispy. Remove with a slotted spoon to a towel-lined plate.
  2. To the bacon fat, add the leeks. Saute until soft and wilted, about 8 to 10 minutes.
  3. Stir in garlic and saute for 30 seconds. Add the potatoes, thyme, salt, pepper, water and stock. Bring to a boil. Reduce heat to low. Cover and simmer for 10 to 15 minutes, until the potatoes are soft.
  4. To serve soup, ladle into a bowl. Top with crispy bacon, black pepper and toast.

Crispy Toast

  1. Preheat the oven to 425 degrees.
  2. Thinly slice baguette.
  3. Lay bread in a single layer on sheet tray. Drizzle with melted butter. Sprinkle with cheese and pepper.
  4. Toast in oven for 3 to 5 minutes, until crispy.
  5. Remove and let cool.

Supplies

Potato Pancakes

  • 1 carrot
  • 1 small yellow onion
  • 1 large egg
  • 2 tablespoons chopped chives
  • 2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 to 5 tablespoons canola oil

Apple Onion Compote

  • 3 large apples, peeled, cored and cubed in 1/4-inch dice
  • 1 small white onion, cubed in 1/4-inch dice
  • 3 sprigs thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 1/3 cup sour cream, to serve

Salad

  • Zest and juice of 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 packet (1 teaspoon) honey
  • 4 cups arugula
  • 2 green onions, chopped

Passo a passo

Potato Pancakes

  1. Grate potatoes, carrot and onion on a box grater. Place in a clean kitchen towel and squeeze any excess liquid.
  2. Add to a large bowl, along with chives, salt, pepper, eggs and flour. Stir together until fully combined.
  3. In a large cast-iron skillet over medium heat, add oil.
  4. Scoop about 1/4 cup of potato mixture onto hot oil and slightly flatten. Cook for 2 to 3 minutes on each side. Keep warm in a low oven until ready to serve.
  5. To serve, top potato pancakes with compote and sour cream, and serve salad on the side.

Apple Onion Compote

  1. In another cast-iron on medium heat, add butter, onions and salt. Saute until onion are soft, about 5 minutes.
  2. Add apples, thyme, salt, pepper and cinnamon.
  3. Saute until apples are cooked, about 5 minutes.

Salad

  1. In a large bowl, add the zest and juice of 1/2 lemon, Dijon, olive oil, salt, pepper and honey.
  2. Add arugula and green onion, toss until coated with dressing.