What, not pie day?

* Exported from MasterCook II *

Garlic Potato Puree With Shitake Ragout And Potato Crisps

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Oil
1 Baking potato
2 lb Baking potatoes
1 Garlic head (22 cl) -- peeled
6 tb Butter -- cut into bits
3/4 c Milk -- scalded
2 tb Olive oil
1 lb Shiitake mushrooms -- stems removed
1 c Sherry -- medium dry
1 c Chicken stock
3 tb Soy sauce
2 ts Corn starch -- dissolved in:
1 tb Water -- cold
3 tb Parsley -- minced

Crisps:

Brush a baking sheet well with some of the oil. In a food processor
fitted with the 2 millimeter slicing disk or with a mandolin (cut one
end of the potato on the diagonal) and slice on the diagonal and
arrange the slices immediately in one layer on the sheet. Brush the
slices with the remaining oil, sprinkle them with salt to taste, and
bake them in the middle of a preheated 400?F oven for 12 to 15
minutes, or until they are golden brown. Transfer the crisps while
they are still warm with a metal spatula to a rack and let them cool.
The crisps may be made several days in advance and kept in a plastic
bag at room temperature.

Puree:

Peel the potatoes, quarter them lengthwise, and cut them into 1"
pieces. Reserving 3 of the garlic cloves for the ragout, in a steamer
set over boiling water steam the remaining garlic cloves with the
potatoes, covered, for 12 to 15 minutes, or until the potatoes are
very tender. Force the steamed garlic and the potatoes through a
ricer, stir in the butter, the milk, and salt and pepper to taste,
and keep the puree warm, covered. The puree may be made 1 day in
advance, kept covered and chilled, and reheated.

Ragout:

In a large heavy skillet heat the oil over moderately high heat until
it is hot but not smoking and in it saute the mushrooms with the
reserved garlic cloves, minced and salt and pepper to taste for
5 minutes or until the mushrooms are softened and any liquied is
evaporated. Add the broth and the soy sauce and bring the mixture to
a boil. Stir in the corn starch mixture, stir it into the sauce, and
simmer the ragout, stirring occasionally, for 2 minutes. Stir in the
parsley. The ragout may be made 1 day in advance, kept covered and
chilled and reheated.

Divide the puree among 8 heated small plates, mounding it, arrange
3 crisps decoratively in each mound, and spoon the ragout over and
around the puree.

Serving ideas:

Serve extra ragout in gravy boat. And some on potatoes.

Notes:

I do not use Gourmet's recipe for potato puree. I use Cook's method.


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