Gouda Potato Pancakes Recipes

Steps:

• Arrange 1 oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Toss to coat. Roast until tender, 20-25 minutes, stirring occasionally., In a large bowl, mix yeast, remaining 1 teaspoon salt and 2 cups flour. Add warm water; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Gently knead in roasted potatoes and cheese. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Shape into a 7-in. round loaf. Place on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until dough expands to a 9-in. loaf, about 45 minutes., Place an oven-safe skillet on bottom oven rack. Meanwhile, in a teakettle, bring 2 cups water to a boil. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the kettle.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Bake 10 minutes. Reduce oven setting to 375°. Bake until deep golden brown, 30-35 minutes longer. Remove loaf to a wire rack to cool.

Steps:

• Heat 2 tbsp oil and the butter in a 8" seasoned cast iron skillet.
• Add the potatoes, spreading evenly over the bottom of the skillet; sprinkle onion over the potato and press down firmly with a spatula.
• Season potatoes with salt and pepper.
• Cook, uncovered, over medium-high heat for 5 minutes or until the underside of potatoes turns golden brown.
• Run a thin, flexible spatula around the edge of the skillet; loosen the potatoes carefully with spatula from bottom of the pan before turning over.
• Turn pancake over onto a cookie sheet or large plate; slide pancake back into skillet, browned side up.
• Cook 5 minutes more or until underside is golden brown and potatoes are cooked through.
• If necessary, add an additional tbsp oil to the skillet to prevent sticking.
• Sprinkle pancake with cheese; cover pan and cook until cheese melts, about 1 minute.
• Garnish with chopped parsley, if you desire; cut into wedges and serve.

Steps:

• In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
• Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.
• Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.