YUKON GOLD POTATO BLINI
Steps:
- Place the gold potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender. Peel the warm potatoes and press them through a tamis (ricer). Immediately weigh out 9 ounces of pureed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons creme fraiche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk. Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season to taste with salt and white pepper. Heat an electric griddle to 350 degrees F. (If you do not have a griddle, heat a large nonstick skillet over medium-low heat.) Spoon between 1 and 1-1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.
YUKON GOLD POTATO BLINI
Provided by Thomas Keller
Categories Potato Appetizer Side New Year's Day Winter Family Reunion Party Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 dozen small blini
Number Of Ingredients 6
Steps:
- Place the potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.
- Peel the warm potatoes and press them through a tamis. Immediately weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.
- Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraîche. Season to taste with salt and white pepper.
- Heat an electric griddle to 350°F. Note, if you do not have a griddle, heat a large nonstick skillet over medium-low heat. Spoon between 1 and 1 1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.
YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR
Impress dinner guests with this elegant potato blini appetizer from chef Thomas Keller's "The French Laundry Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen small blini
Number Of Ingredients 11
Steps:
- Place potatoes in a medium saucepan and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat; reduce heat to a simmer and simmer until potatoes are tender and easily pierced with the tip of a knife.
- Drain and peel warm potatoes; press through a very fine mesh sieve. Immediately weigh out 9 ounces pureed potatoes and transfer to a medium bowl. Working quickly, whisk in flour and 2 tablespoons creme fraiche. Add 1 egg, whisking until batter is smooth. Add second egg, whisking until batter is smooth. Finally add the yolk; whisk until batter is smooth and well combined.
- Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season with salt and pepper.
- Heat an electric griddle to 350 degrees or a large nonstick skillet over medium-low heat. Working in batches and wiping griddle with a paper towel between each batch, spoon 1 to 1 1/2 teaspoons batter onto griddle or skillet for each pancake. Cook until bottoms are browned, 1 to 2 minutes. Turn and cook on second side until evenly browned with a small ring of white around the edges, about 1 minute. Transfer to a small baking sheet and keep warm. Serve immediately topped as desired.
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- Preheat oven to 425°. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60–70 minutes. Let cool slightly. Reduce oven temperature to 200°.
- Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.
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- Place potatoes in a large saucepan. Cover with at least 2 inches of cold water and place over high heat. Bring to a boil, then reduce heat to a simmer and cook until tender, about 20-30 minutes.
- Peel potatoes and press through a tamis, or a very fine mesh sieve. Immediately weigh out 9 ounces (250 g) into a medium bowl.
- Add flour and whisk into potatoes. Add crème fraîche and whisk in. Add one egg and whisk in. Add second egg and whisk in. Add egg yolk and whisk in. Check batter for proper consistency by letting batter drizzle from the whisk. It should hold its shape as it hits the batter. If needed, add a bit more crème fraîche and whisk in. Season to taste with salt and pepper.
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