| 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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