ROSTI
Steps:
- Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
- Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.
ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
ROESTI
This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.
Provided by Cindy Krafft
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 9h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
- Peel and grate the potatoes into a large bowl.
- Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 436.1 mg, Sugar 1.6 g
CARNE SECA
Carne seca -dried beef or beef jerky- was a staple for early California explorers because it provided nourishment and kept indefinitely without refrigeration. Its chewy, salty quality still appeals to some people.
Provided by Honey Sweet
Categories Meat
Time 7h
Yield 30 Strips
Number Of Ingredients 7
Steps:
- Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
- With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
- Lay the slices flat in a large glass or enamel baking dish.
- Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
- Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
- Remove the meat from the marinade and pat it dry with an absorbent paper towels.
- Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
- Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
- Watch it closely; during the last half hour or so the meat can burn quickly.
- Let cool completely, then store airtight.
Nutrition Facts : Calories 68.7, Fat 2.5, SaturatedFat 1.1, Cholesterol 20.6, Sodium 375.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 7
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- Mexican Carne Seca – Honest Food. Before I dive into the wonderful dishes you can create with Carne Seca, I think it would be fun to learn how to make your own Carne Seca!
- Tucson Carne Seca – Cookstr. If making your own Carne Seca sounds like a great idea, but you’re not a fan of the paprika flavors that Honest Food is suggesting, check out Coolstr’s recipe.
- Carne Seca – CDKITCHEN. If all of these fancy and delicate recipes seem over the top to you, then I suggest taking a look at CDKITCHEN’s rendition of Carne Seca.
- Chilaquiles with Carne Seca – HEB. This recipe by HEB is a beautiful sharing platter with Carne Seca at the heart of the dish. I recommend shredding the dried meat as much as you can, so create a fluffy and evenly spread snack for your friends.
- Maria Isabel Dried Meat With Rice (Carne Seca Com Arroz) – SBS. This dish by SBS is inspired by the famous Brazilian side plate, which cuts the Carne Seca into tiny cubes as if it was grated into the rice.
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- Machaca Guisada (Northern Mexican Braised Dried Beef) – Serious Eats. Unlike Carne Seca, Machaca is a North Mexican jerky, but the same principle applies!
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- Brazilian Feijoada – Hurst’s HamBeens. Feijoada is considered to be the national dish of Brazil! You would serve it on weekends, festivals, and holidays.
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