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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Gaufrette Potatoes with Caviar and Crème Fraîche

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Gaufrette Potatoes with Caviar and Crème Fraîche Empty Gaufrette Potatoes with Caviar and Crème Fraîche

    Post by Lobo Thu 28 Jan 2016, 10:22 pm

    Gaufrette Potatoes with Caviar and Crème Fraîche Img52l
    Gaufrette Potatoes with Caviar and Crème Fraîche
    Gaufrette Potatoes with Caviar and Crème Fraîche Translucent
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    Prep Time: 50 minutes
    Cook Time: 25 minutes
    Servings: 19
    These wonderfully crispy hors d'oeuvres are easy to make and will disappear fast at a cocktail party or buffet. You can fry the potato chips a few hours in advance, then store them in an airtight container. Top with the crème fraîche, caviar and chives just before serving.






    • 62

    Ingredients:


    • 1 large russet potato, peeled
    • Canola oil for deep-frying
    • Coarse sea salt, to taste
    • 1 cup crème fraîche or sour cream
    • 1 3/4 oz. caviar
    • 1/4 cup chopped fresh chives

    Gaufrette Potatoes with Caviar and Crème Fraîche Wine-pairing-icon-white

    Wine Pairing

    This pairs well with full-bodied sparkling wines from our Wine Club.

    Directions:

    Using a mandoline with the waffle-cut attachment, cut the potato as thinly as possible, turning it 90 degrees after each pass to create a waffle pattern. Carefully place the potato slices in a bowl of cold water.

    In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch and heat to 375ºF on a deep-frying thermometer. Transfer the potato slices to a baking sheet lined with a kitchen towel and blot dry.

    Working in small batches, fry the potato slices, turning once, until golden and crispy, 2 to 3 minutes. Using tongs, carefully transfer the chips to a paper towel-lined baking sheet and season with salt. Repeat with the remaining potato slices.

    Arrange the potato chips on a serving platter. Top each chip with some of the crème fraîche and caviar. Garnish with the chives and serve immediately. Makes 20 to 30 hors d’oeuvres; serves 8 to 10.
    Williams-Sonoma Kitchen.

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