| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | French | Cklive09 | 1 | Servings |
INGREDIENTS
| 2 | T | Melted duck fat or melted |
| unsalted butter | ||
| 2 | Boiling potatoes, about 1 | |
| 1/2 pounds | ||
| 4 | oz | Fresh shiitake mushrooms |
| stems discarded and | ||
| caps sliced thin | ||
| with | ||
| A sharp knife held at a 45 | ||
| degree angle | ||
| 4 | T | Vegetable oil |
| 1 | t | Minced garlic |
| 3 | t | Sherry vinegar |
| 1/2 | lb | Green beans, trimmed |
| "frenched" | ||
| or cut into thin | ||
| strips cooked in | ||
| boiling salted | ||
| water for 3 | ||
| minutes refreshed | ||
| in a bowl of ice | ||
| and cold water and | ||
| drained |
INSTRUCTIONS
In a large shallow baking dish brush four 5-inch circles with 1 tablespoon of the fat and chill until it is hardened. Peel the potatoes into even cylindrical shapes and slice them paper thin crosswise, preferably using a mandoline. In the bottom of the baking dish arrange the potato slices, overlapping, to form a 4-inch ring on each circle of hardened fat, leaving a 1-inch border all around, brush the slices with the remaining 1 tablespoon of fat, and chill them for 30 minutes (the potatoes will discolor slightly). Bake the potato rings in a preheated 425 degree oven for 15 minutes, or until they are crisp and brown. While the potatoes are baking, in a skillet cook the mushrooms in 2 tablespoons of the oil over moderately high heat, stirring, for 3 minutes, or until they are browned lightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. In a large bowl whisk together the vinegar and salt and pepper to taste, add the remaining 2 tablespoons oil in a stream, whisking, and add the green beans, patted dry, and the mushroom mixture. Toss the salad well, divide it between 4 plates, and arrange a potato ring carefully on top of each salad. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9180 Converted by MM_Buster v2.0l.
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