**Pommes de Terre Lyonnaise: A Culinary Journey Through Rustic French Cuisine**
In the heart of French culinary tradition, pommes de terre lyonnaise, also known as Lyonnaise potatoes, stand as a testament to the simplistic yet delectable flavors that have captivated taste buds for generations. This classic dish, originating from the vibrant city of Lyon, is a medley of tender potatoes, caramelized onions, and a hint of parsley, all harmoniously united in a symphony of flavors. Join us on a culinary expedition as we unravel the secrets behind this timeless recipe, exploring variations that range from the traditional to the contemporary, each offering a unique twist on the classic. Whether you prefer the original Lyonnaise preparation, the modern fusion of herbs and spices, or the tantalizing vegetarian adaptation, this article will guide you through the culinary artistry of pommes de terre lyonnaise, ensuring a delightful experience with every bite.
POMMES DE TERRE LYONNAISE
Pommes de terre="apples of the ground"=potatoes. Can you dig it? Merci Monsieur Philippe Boulot.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
- Add the fingerling potatoes, stock, and some salt and pepper.
- Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
- Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
- Ooolala!
POMMES DE TERRE LORETTE
Categories Potato Side Fry Vegetarian Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make duchesse potatoes:
- Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
- Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
- Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
- Make pâte à choux:
- Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
- Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
- Form and fry potatoes:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
- Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
- Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.
(POTATOES) POMMES LYONNAISE
These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"
Provided by Derf2440
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
- Peel and slice the onions medium-fine (again the madolin, if you have one).
- Heat the oven to 350 degrees.
- Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
- Season well with salt and pepper.
- Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
- Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.
Tips:
- Use Yukon Gold potatoes: These potatoes hold their shape well and have a creamy texture that's perfect for this dish.
- Slice the potatoes thinly: This will help them cook evenly.
- Don't overcrowd the pan: If you add too many potatoes to the pan, they won't cook evenly.
- Cook the potatoes over medium heat: This will help them cook through without burning.
- Stir the potatoes frequently: This will help them cook evenly and prevent them from sticking to the pan.
- Don't add the onions and garlic too early: If you add them too early, they will burn.
- Use a variety of herbs: This will add flavor to the dish.
- Serve the potatoes immediately: They are best when served hot.
Conclusion:
Pommes de terre Lyonnaise is a classic French dish that is easy to make and delicious. It is a great side dish for any meal. The combination of crispy potatoes, caramelized onions, and flavorful herbs makes this dish a winner. So next time you're looking for a simple but impressive side dish, give pommes de terre Lyonnaise a try. You won't be disappointed.
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