Potato Nests With Ham Eggs Mushrooms And Artichoke Hearts Recipes

POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS

Steps:

• For nests: Preheat oven to 410F.
• Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
• Peel potatoes and coarsely grate into bowl of cold water.
• Drain potatoes and dry thoroughly.
• Transfer to a large bowl.
• Mix in onions, cheese and nutmeg.
• Season to taste.
• Press into prepared cups, forming indentation in the middle.
• Bake until edges of nests are brown, about 45 minutes.
• Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
• Add mushrooms and saute until liquid evaporates, about 5 minutes.
• Remove from pan using slotted spoon.
• Add Sherry and boil until reduced by half, about 3 minutes.
• Stir in half and half and simmer 5 minutes.
• Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
• Slowly whisk the yolk mixture back into sauce.
• Return mushrooms and shallots to skillet.
• Stir in ham and artichoke hearts and cook until warmed through.
• Season and mix in parsley.
• Remove nests from oven.
• Cool 5 minutes.
• Spoon filling into each.
• Top each with poached egg.
• Serve immediately.

EGGS IN PURGATORY WITH ARTICHOKE HEARTS, POTATOES, AND CAPERS RECIPE - (4.5/5)

Steps:

• Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes. Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend. Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes*. Drain. *NOTE: Since the potatoes will continue to cook in the oven, don't overcook them, or they'll become mushy. Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper. DO AHEAD Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing. Preheat oven to 375°F. Pour tomato-artichoke sauce into 13x9x2-inch glass baking dish**. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes**. **My experience is to consider the eggs ready when they are still a little jiggly. They will continue to cook once you remove them from the oven. The shallower your dish and tomato mixture, the quicker the eggs will cook. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve. **I used a cast iron skillet, so I simply put the entire dish into the oven-- no need to pour into a glass dish --OR You can put the vegetables into individual ramekins and store overnight and/or fill with an egg and bake according to directions. Nutritional Information 1 serving contains the following: Calories (kcal) 427.0 %Calories from Fat 52.0 Fat (g) 24.7 Saturated Fat (g) 6.1 Cholesterol (mg) 430.7 Carbohydrates (g) 32.0 Dietary Fiber (g) 5.7 Total Sugars (g) 10.0 Net Carbs (g) 26.3 Protein (g) 21.5

POTATO NESTS WITH SAUTEED SHIITAKE MUSHROOMS

Steps:

• Peel the potatoes, transferring them as they are peeled to a bowl of cold water, and grate them coarse, returning them as they are grated to the bowl of water. Drain the potatoes well and pat them dry thoroughly with paper towels. In a deep-fat fryer or deep kettle heat 4 inches of the oil until it registers 375°F. on a deep-fat thermometer. Dip the larger basket of the potato nest fryer into the oil, remove it, and line the bottom and side with some of the potatoes, being careful not burn your fingers. Dip the smaller basket into the oil, press it into the potato-lined larger basket, and clamp the basket handles together firmly. Plunge the fryer into the oil and fry the potato nest for 1 to 3 minutes, or until it is crisp, golden, and cooked through at the bottom. Remove the fryer from the oil, detach the larger basket, and let the potato nest cool on the smaller basket for 3 minutes. Using a small sharp knife, pry off the potato nest carefully from the smaller basket, inserting the knife tip between the wires to loosen the nest. Make 5 more nests in the same manner with the remaining potatoes, sprinkle all the nests with the salt, and keep them warm. The nests may be made 3 hours in advance and reheated in a 350°F. oven.
• In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the mushrooms, stirring, until they are tender. Stir in the Sherry, boil the mixture for 1 minute, or until the liquid is evaporated, and stir in the cream, the parsley, and salt and pepper to taste.
• Divide the mushroom mixture among the potato nests.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS

Steps:

• In a large pot of boiling water cook the potatoes until fork tender.
• Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
• Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
• Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
• To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
• Just before serving, adjust seasonings if necessary.
• Servings are estimated.
• For Vegetarain option omit the chicken broth and use Vegetable broth.