| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Essnce05 |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sour cream |
| 1 |
T |
Chopped cilantro leaves |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
|
|
Vegetable oil, for frying |
| 1 |
|
Idaho potato, peeled |
| 1 |
|
Truffle |
INSTRUCTIONS
In a small bowl combine sour cream and cilantro; season to taste with
salt and pepper. Set aside. In a deep skillet heat about 1/2-inch oil
over medium heat to 360 degrees. Using a mandoline or ridged slicer on
a box grater, cut potato into 1/8- to 1/4-inch thick waffled slices.
Do not rinse. If moist pat off excess moisture from slices with paper
towels. Fry potato slices, a few at a time, turning once or twice,
until tender and golden. Remove with a slotted spoon to drain on paper
towels; season with salt and pepper. To serve, dab some sour cream
mixture on a pretty plate and top with a potato slice. Build a tower,
alternating potato slices and sour cream mixture, to desired height.
Use a truffle slicer or other shaving device to shave truffles on top.
This recipe yields 2 to 4 servings as a first course. Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show
# EE-049 broadcast 04-11-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-21-1997
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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