RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1197
| View Recipe |
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| Recipe Name: |
Dauphine Potatoes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Sautéed Steak Medallions with Madagascar Sauce. |
| Comments: |
Yields 30 dumplings.
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Ingredients:
1 to taste salt and pepper
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Directions:
Mix equal parts choux paste and potatoes. Add salt and pepper to taste.
Shape into dumplings using 2 spoons and deep-fat fry. |
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Caesar Salad
(Add to shopping list) :
0.25 Cup vinegar, red wine
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Directions:
Wash and break lettuce in large, bite size pieces (put pieces in plastic bag with ice cubes and store in refrigerator until just before serving.) I use a large, deep glass bowl with slanting sides. A wooden salad bowl will work as well. Using a garlic press (a must item for every good kitchen), crush the garlic into the salad bowl. Add half a dozen grinds of the sea salt and a dozen grinds of the ground pepper. Alter to taste. Even though we cook with no salt, I have always used the salt for this salad.
Add four or five of the anchovy fillets to the bowl. With the back of a large serving spoon or similar implement, crush the above ingredients until a paste is formed. I usually add ½ tablespoon of the oil from the anchovy can to get a smooth paste and to make this process easier. Spread the completed paste all over the bottom and sides of the salad bowl.
Just before sitting down to eat, take Romaine out of refrigerator, draining excess water. Add Romaine to bowl. Add the olive oil, tossing with salad spoons. Add the croutons. Toss. Add the vinegar. Toss. Add ½ cup of the Parmesan cheese. Toss. Add the coddled egg. Toss. Serve each plate. Garnish with Parmesan to taste and adorn with an anchovy fillet if the diner so desires. |
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| Nutrition per Serving: |
| Calories: |
239 |
Total Carbs: |
6.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.5 |
Protein: |
4.67 |
| Fiber: |
8.00 |
Sodium: |
0.00 |
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