Monday, October 31, 2005
Recipe for Sporcupine and the Queen, too
| Sporcupine recalled potato skins with caviar, and I happen to know that Queen of Sheba really, really, really likes caviar -- so here's one for both of them. Roasted Potato Skins with Sour Cream and Caviar Makes about 20 Serve with vodka. Keep the potato centers from this recipe for another dish — if you have any sour cream and shallots left over, you can mash them all together, make them into patties and fry them until golden brown. 4 large baking potatoes150 ml (5fl oz) oil for deep frying200 ml (7fl oz) sour creamSalt and white pepper100 g (3/2 oz) Oscietre caviar2-3 shallots, finely chopped 1. Preheat the oven to 180 degrees C. (350 degrees F./Gas Mark 4). Wash and dry the potatoes, then prick them several times with a fork. Bake in the oven for approximately 1-1/4 hours. 2. Slice the potatoes open and scoop out as much flesh as possible with a spoon. Cut the skins into strips about 2.5 cm (1 in) wide 7.5 cm (3 in) long. In a large saucepan heat the oil and, when bubbling, drop in the potato strips and fry until they turn crisp and golden brown. Remove with a slotted spoon and drain well upside-down on several sheets of kitchen paper. 3. Arrange the potato strips on a serving dish, smear with sour cream, then sprinkle with salt and pepper. Top each with caviar and sprinkle with finely chopped shallots. From Caviar: the Definitive Guide (Available on Amazon.com) |
# posted by Charlotte @ 8:10 PM 
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Thank you, No Red Hat!
The first time I ate caviar was at the Langston House when the Village was just opening. A large group of us were invited for a 'freebie' meal...
The best was at your place last year, 'cause I was in the home of a wonderful woman surrounded by people I love dearly!
The first time I ate caviar was at the Langston House when the Village was just opening. A large group of us were invited for a 'freebie' meal...
The best was at your place last year, 'cause I was in the home of a wonderful woman surrounded by people I love dearly!
# posted by 
: Monday, October 31, 2005
: Monday, October 31, 2005
Oh hooray. Since I hate frying, I'll try this replacing that phase with brushing in oil and broiling, and I bet I'll get a very close result. The unexpected thing is that caviar really works as a salty crunchy compliment to a crisp potato.
I think broiling would work well. I used to turn the broiler on frozen french fries to get them crispy.
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