Best 2 Jean Georgess Currant Cumin Potato Cakes Recipes
**Culinary Delight: A Journey into the World of Currant-Cumin Potato Cakes, Roasted Beet Salad, and Whipped Feta Dip**
Embark on a culinary adventure with a trio of tantalizing recipes that showcase a harmonious blend of flavors and textures. The star of the show is the Currant-Cumin Potato Cakes, crispy golden-brown patties that encapsulate the essence of comfort food. These savory delights are crafted with a combination of mashed potatoes, aromatic cumin, and tangy currants, creating a symphony of flavors in every bite. Accompanying the potato cakes is an exquisite Roasted Beet Salad, a vibrant and refreshing medley of roasted beets, peppery arugula, creamy goat cheese, and a tangy vinaigrette dressing. To complete the culinary journey, the Whipped Feta Dip emerges as a delightful symphony of creamy feta cheese, tangy Greek yogurt, and a hint of garlic, perfect for dipping or spreading. These three recipes, united by their distinct yet complementary flavors, promise an unforgettable culinary experience.
JEAN-GEORGES'S CURRANT CUMIN POTATO CAKES
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for these sweet and nutty potato cakes.
Provided by Martha Stewart
Categories Potato Recipes
Yield Makes 18 cakes
Number Of Ingredients 10
Steps:
- Peel and wash potatoes. Place potatoes and the fennel top in a large saucepan, and cover with water. Add 1 tablespoon curry powder and a pinch of salt, and cook until tender, about 25 minutes.
- Drain potatoes well, and pass through a food mill into a large bowl. Add 8 tablespoons butter and the flour, stirring to incorporate. Add remaining tablespoon curry powder and the currants. Season with salt and pepper.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mixture into 2-inch balls. With lightly floured hands, form balls into 3-by-1/2-inch cakes. Melt remaining 3 tablespoons butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 teaspoon cumin seeds, and gently press seeds into each cake to adhere.
- Heat 1 tablespoon clarified butter in a saute pan set over medium heat. Place 3 cakes in saute pan, cumin-seed side down, and cook until golden, 1 to 2 minutes. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes. Transfer baking sheet to oven, and bake until the cakes are heated through, about 3 minutes.
JEAN-GEORGES'S WARM CHOCOLATE CAKE
Just about every restaurant around has a version of molten chocolate cake on the menu, and many claim to be the original, but the cake that Jean-Georges developed at Lafayette Restaurant in New York is the most delicious, the one with the greatest contrast in textures. It's the only dessert that stays on the menu year-round at Jean Georges. (The photograph is pages 144-145.)
Yield serves 8 on it¿s own or 16 as part of fourplay
Number Of Ingredients 11
Steps:
- Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet.
- Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth.
- Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume.
- Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently.
- Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you're ready to serve the dessert or for up to 8 hours.
- Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475°F or 450°F on convection.
- Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.
- Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners' sugar, if you want. Serve immediately.
Tips:
- Prep the Potatoes Properly: For the best results, use a combination of russet and Yukon Gold potatoes. Peel and cut them into even-sized pieces to ensure they cook evenly.
- Use Fresh Herbs: Fresh herbs like cilantro, parsley, and mint add vibrant flavor to the potato cakes. Chop them finely to release their oils and aromas.
- Don't Overmix the Batter: Overmixing the batter can make the potato cakes tough. Mix just until the ingredients are combined to maintain a light and fluffy texture.
- Pan-Fry in Small Batches: Pan-frying the potato cakes in small batches prevents overcrowding and ensures they cook evenly. Be patient and cook them on medium-low heat to achieve a golden-brown crust.
- Serve with a Dipping Sauce: These potato cakes pair well with a variety of dipping sauces. Try them with yogurt sauce, tzatziki, or a spicy chutney for an extra layer of flavor.
Conclusion:
Jean-George's Currant-Cumin Potato Cakes offer a delightful combination of flavors and textures. With their crispy exterior and tender interior, these potato cakes are perfect as an appetizer, side dish, or even a main course. The unique blend of spices, fresh herbs, and tangy currants makes them a standout dish that will impress your family and friends. So, gather your ingredients, follow the step-by-step instructions, and enjoy the culinary journey of creating this delicious dish!
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