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"For I know the plans I have for you," says the Lord. "They are plans for good and not for disaster, to give you a future and a hope." Jeremiah 29:11

God bless.



Monday, January 9, 2012

Potato and Garlic Cake


The original recipe for this delicious dish comes from actress Gwyneth Paltrow and uses duck fat in combo with olive oil for a rich and luxurious flavor. Duck fat is high in beneficial unsaturated fats, and its chemical composition is closer to olive oil than to butter. Specifically, duck fat contains 35.7% saturates, 50.5% monounsaturates (high in linoleic acid) and 13.7% polyunsaturated fats (which contains Omega-6 and Omega-3 essential oils). While the duck fat is much healthier than butter you should still use it sparingly.

Ingredients: (Serves 4)

·         2 large baking potatoes (each about 2/3 pound), peeled
·         2-3 tablespoons duck fat
·         2-3 tablespoons extra virgin olive oil
·         4 garlic cloves, crushed and chopped with ¼ reserved
·         Fresh ground sea salt and black pepper to taste
·         1 tablespoon finely chopped fresh parsley for garnish
·         2 tablespoons freshly grated parmesan for garnish


Preparation

·         Preheat the broiler.
·         Boil the potatoes, with skins on, for 15-20 minutes to soften and let them cool before slicing them into 1/8-inch-thick slices.
·         Heat a spoonful each of the duck fat and the olive oil in a large nonstick frying pan over medium heat.
·         Add ½  of the crushed garlic cloves and as many potato slices as can fit in one layer. Sauté for about 3 minutes a side, or until lightly browned. Then flip and brown the other side.
·         Remove to a paper-towel-lined pate and repeat with the remaining fat and potatoes, discarding the browned garlic cloves for fresh ones when they get too brown. (Use a slotted spoon)
·         Coat a small (6-8-inch) cast-iron skillet with the tablespoon of duck fat. Line the bottom with a single layer of potato slices, sprinkle with salt, and add another layer.
·         Repeat this process, pressing each layer down hard with the back of a wooden spoon and lightly salting as you go until you've layered all your potatoes. Pressing them down is what will keep the cake together, so don't be too gentle.
·         Stick the cake under the broiler until browned and crispy, maybe 5 minutes. Flip it onto a plate and sprinkle with the remaining clove of finely minced garlic, parsley, parmesan and a touch more salt if you like.

Slice into wedges and serve…enjoy!
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