Monday, May 24, 2010

Chantilly Potatoes

Taken from My Kitchen Cafe

Serves 4 to 6

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.

In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don't have to be evenly flat on top - you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking. When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don't let them burn!). Let rest for about 5 minutes before serving.

*These are perfectly delightful--a classy, delectable substitute for Funeral Potatoes.

White Chocolate and Brownie Torte

Serves 10
From Four Ingredient Cookbook

11 oz white chocolate, broken into pieces
1 pint (2 1/3 cups) heavy cream
9 oz rich chocolate brownies
(unsweetened) cocoa powder, for dusting

1.  Dampen the sides of a 8 inch springform tin and line with a strip of parchment paper.  Put the chocolate in a small pan.  Add 2/3 cup of the cream and heat very gently until the chocolate has melted.  Stir until smooth, then pour into a bowl and leave to cool.

2.  Break the chocolate brownies into chunky pieces and sprinkle these over teh base of the tin.  Pack them down lightly to make a fairly dense base.

3.  Whip the remaining cream until it forms peaks, then fold in the white chocolate mixture.  Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture.  Cover and freeze overnight.

4.  Transfer the torte to the refrigerator about 45 min before serving to soften slightly.  Decorate with a light dusting of cocoa powder just before serving.

*Creamy, soft, and very rich!