| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Eggs | Vegetables, Martha stew | 1 | Servings | |
INGREDIENTS
| 4 | md | Yukon Gold Potatoes |
| 1 | ts | Olive Oil |
| 2 | Cloves Garlic, Minced | |
| 1/2 | sm | Onion, Cut Into 1/4 Inch Dice |
| 1/2 | Red Bell Pepper,Cut Into 1/4 Inch Dice | |
| 1 | Celery Stalk, Peeled To Remove Strings, | |
| Cut Into 1/4 Inch Dice | ||
| 2 | Tbls Homemade Or Low Sodium | |
| Chicken Stock, Skimmed Of Fat | ||
| 1/2 | c | Skim Milk |
| 2 | Tbls Roughly Chopped Fresh Thyme, Plus | |
| Sprigs For Garnish | ||
| 1 | ts | Salt |
| 1/8 | ts | Freshly Ground Black Pepper |
| 1/8 | ts | Cayenne Pepper |
| 2 | lg | Egg Whites |
| 3/4 | c | Plain Bread Crumbs, Toasted |
| 2 | Tbls Vegetable Ol | |
| Sweet Red Pepper Sauce | ||
| (Recipe Follows) |
INSTRUCTIONS
Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high, gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl. Heat oven to 450F. Meanwhile, heat olive oil in skillet over medium low heat. Add garlic, onions, red peppers, and celery, saute until vegetables are translucent, about 5 minutes. Add stock, saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt and black and cayenne peppers. Form 1/3 cup mixture into 3 inch round cake, transfer to plate. Repeat, making cakes with remaining mixture. In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet. Pour 1 tablespoon canola oil in a medium nonstick skillet, place over medium high heat. Add half the cakes, cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches. Place cakes in oven; cook until deeply golden, about 10 minutes. Serve with Sweet Red Pepper Sauce. Sweet Red Pepper Sauce Makes 1 cup 1 large leek, white and light green parts only 1 teaspoon olive oil 1 red bell pepper, stem and seeds removed, cut into chunks 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup homemade or low sodium canned chicken stock, skimmed of fat Cut leeks in half lengthwise then into 1/4 inch thick slices. Place in small bowl and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water and drain. Heat oil in saucepan over medium heat. Add leeks, peppers, salt and pepper, saute for 5 minutes. Add stock, cover. Cook until vegetables are tender, about 12 minutes. Transfer vegetables to a food processor, puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat. Recipe By : Martha Stewart Oct. 1996 Posted to FOODWINE Digest 26 Sep 96 Date: Fri, 27 Sep 1996 10:32:06 -0400 From: Eileen & Bob Holze <beck4@ASAN.COM>
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