Potato Cakes Red Onion Jam And Goat Cheese Cream
From mystic_river1 16 years ago
- 45 minutes to make
- Serves 1
A change from the ordinary..the red oion jam is great and can be served at other times with crackers etc. The crispness of the potatoes, the sweetness of the jam and the creaminess of the cheese come to- gether to make such a great taste and a nutricious start to any day.
Ingredients
- For the red onion jam: shopping list
- 2 bay leaves shopping list
- dried (or fresh) thyme shopping list
- 2 medium red onions shopping list
- red wine vinegar shopping list
- sugar shopping list
- red wine (not pictured) shopping list
- For the potato cakes: shopping list
- 1 large russet potato shopping list
- 1 large or 2 medium parsnips shopping list
- 1 lemon shopping list
- 2 eggs shopping list
- 1/4 cup flour shopping list
- parsley shopping list
- salt and pepper shopping list
- oil for frying shopping list
- For the goat cheese cream: shopping list
- 4 oz good quality goat cheese (Laura Chenel is really yummy) shopping list
- half and half (amount variable, but probably a few TB) shopping list
How to make it
- Red onion jam.
- Finely chop your onions.
- Over low heat, sweat them in oil until they turn translucent.
- TB or two of red wine vinegar, two bay leaves, a pinch of dried thyme, a few coarse grinds of black pepper, a few teaspoons of sugar, and 1/3 cup of red wine.
- Let it cook until most of the moisture has evaporated.
- Taste from time to time, and adjust seasonings as needed.
- When done, the onions will be a rich burgundy color and mostly soft, but still retain a slight crunch.
- Set aside.
- Make your goat cheese cream by stirring up your goat cheese in a bowl with a small fork, then add, a little at a time, enough half and half to give it the consistency of sour cream.
- Set aside
- Potato Cakes
- Grate up your russet potato coarsely into a large bowl
- rinse with water until the water is mostly clear.
- Toss with a TB of lemon juice (to prevent browning), and using a tea towel or cheesecloth, wring out until most of the water is gone.
- Wipe out your bowl and add the potato back in. Grate in your parsnips, and add salt and pepper to taste, 2 eggs, 1/4 cup of flour, TB or so of fresh chopped parsley, and mix to combine.
- Heat about 2 TB oil (with a high smoking point) in a high-sided skillet over medium heat. Place your mixture in a large measuring cup( 1 cup here) so that it's about 1/2" thick, patting the mixture down a bit with a fork or a spoon.
- Turn out over the hot oil, flatten it with a spatula, and cook for about 1.5 minutes, until medium golden brown.
- Flip, and cook for another 1.5 minutes,
- Put on a plate lined with a paper towel to drain.
- Plate and serve with the goat cheese cream and red onion jam.
The Rating
Reviewed by 4 people-
OHHHHH!!!! YUMMMMM!!!!!
neena51
in Hollywood loved it
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Good one Jm and as always a 55555 from me!! :)
lanacountry
in Macon loved it
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