Pan Seared Potato "Scalloped" w/ Biased Scallions, Tomato Basil Aoili
Potato
Butter
Salt
Scallions
Egg
Parmesan
Tomato
Thyme
Oil
Garlic
Fork, Saute Pan, Heat, Blender, Outlet, Oven, Bowl, Plate
Roast Idaho potato in oven at 350F uncovered for an hour or so, until just cooked. Heat tomatoes under broiler to concentrate flavor, until most moisture is dissolved, let come to room temperature. Bring garlic cloves to boil in water, three times, discarding the water each time it comes to a boil. Combine eggs, garlic cloves, tomato, blanched basil leaves, shaved parmesan, and salt in blender, and blend until smooth consistency. Begin to add oil in a slow drizzle until the sauce reaches the desired consistency. Add chopped thyme, taste, and adjust seasoning with vinegar and salt.
Peel just cooked potatoes, and fork them into a bowl, handling them as little as possible. Fold a little flour and room temperature butter in with salt. When seasoning is correct, form little scallop-like patties, and sear off in hot oil until golden brown, flip add fresh thyme and finish in the oven. Cut the green onions or scallion on a 45 degree angle for a biased cut.
Sauce Plate, Scallop, Scallion.
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