Feeds:
Posts
Comments

Posts Tagged ‘small bite’

I thought I would begin this post with a little spring. I know I’ve been complaining a lot about the weather. A lot. So, in light that this past weekend we finally got some spring-like temperatures and it seemed that everything just burst into bloom, I wanted to share my joy. Yes, spring has sprung in Toronto (about damn time). Here are a few lovely blooms from my morning 8 km or almost 5 mile power walk through High Park.

This is our little Japanese Cherry Tree.

This is our little Japanese Cherry Tree.

JapaneseCherry_2678

These are Japanese Cherry Blossoms in High Park.

JapaneseCherry_2681

There are several places that these beautiful trees are planted so each one has a slightly different time-table depending on how much sun and if they are in the valley like these, they aren’t quite in full bloom yet.

Forsythia_2680

The Forsythia bloomed at the same time as every thing else.

SaucerMagnolias_2674

The Saucer Magnolia, almost there.

Karma. It gets you every time. Case in point: last week I assisted on a national brand motion shoot (video for commercial), two action packed days of sorting through frozen product looking for the ‘perfect’ specimens and then deep frying said specimens. Yes, indeed my friends, deep frying! Now those of you who’ve followed Kitchen Inspirations over 7+ years know that I am not a fan of deep fried foods (yes, I know, it’s blasphemous) so deep frying two days straight was an experience, to say the least. And yes, I did smell like Eau de Frire!

This little recipe can be deep fried but it needn’t be, pan frying does the trick too. I made these for a special celebration coming up this weekend, my father in law turns 90! We’ll be springing him from the long term care facility to bring him to our house to party on. We’ll be breaking out the good china to celebrate! Happy Birthday Dad!

MiniRostiPotatoes_2632

A crisp potato ‘cracker’ with crême fraiche and smoked salmon with a little dill and chives.

Mini Rösti Appetizers

Makes about 60 x 3 cm (~1.25 inch) diametre rounds

Ingredients:

  • 600-800 g (1.3-1.8 lb) Yukon Gold Potatoes (actually, you can use any potato you would use as mashed potatoes)
  • salt and pepper to taste

Directions:

  1. Peel and chop potatoes in half (you want a chunk large enough to grate without grating your knuckles).
  2. Put the potatoes into a pot with cold water and salt (this step was prevalent in many recipes, something to do with cooking evenly) and bring to a boil. Keep on the boil until there is still some resistance when you poke the pieces with a fork or cake tester — you definitely DO NOT want to cook them 100%.
  3. Remove potatoes from the pot and allow to cool completely.
  4. On a large grater, grate the potatoes entirely. Using a 3 cm (~1.25 inch) cookie cutter, sprayed with non-stick cooking oil, press a good tablespoon of grated potato into it and compress slightly. Lift cookie cutter off and repeat until all the potato is used up. Heat a large cast iron skillet with a few tablespoons of oil (err on more than less). Add the little rounds of potatoes and cook until they are crispy and golden on each side. Drain on paper towel, cool and then freeze on a cookie sheet. Once frozen, pack them into a zip lock bag. Use as required.
  5. To reheat: pre heat the oven to 300F and bake frozen potato rounds until warmed through, about 12 minutes.
MiniRostiPotatoes_2621

Using a smallish ice cream scoop, I was able to keep each one about the same size.

MiniRostiPotatoes_2620

Yes indeed, that is a honey wand that was repurposed as a plunger to flatten each disk out.

MiniRostiPotatoes_2622

They made quite a few!

MiniRostiPotatoes_2623

They’ll crisp up again when you reheat them.

MiniRostiPotatoes_2629

Just a bite-sized nibble.

Read Full Post »

%d bloggers like this: