PORKCHOP WITH APPLES, ONIONS SERVED W/ DUCHESS POTATOES

THIS IS AN OLD BLOG FROM MY MYSPACE ACCOUNT. AS I MENTIONED BEFORE I'M IN THE PROCESS OF MOVING MY BLOGS THERE TO HERE.
BLOGGED NOV. 3, 2008
Duchess potatoes brings me back to Culinary School days. This is easy, delicious and adds presentation to your plate. These potato mixture is considered the mother of many classic potato preparations.

These are often used to decorate platters..try this potato mixture for your Thanksgiving!

This recipe is from "On Cooking" a textbook of culinary fundamentals. I'm sure some of you will remember this txtbook

Y: 2 lb

2 lb.Potatoes, peeled and quartered
1 oz Whole butter
TT* nutmeg
TT* salt and pepper
1 Egg
2 Egg yolks
Clarified butter as needed


Boil potatoes in salted water until tender. Drain and immediately turn out onto a sheet pan to allow the moisture to evaporate.

While still warm, press the potatoes through a ricer or food mill.

Blend in the butter and season to taste w/ nutmeg and S&P.

Mix in the egg and egg yolks, blend well.

Transfer the duchesse mixture to a piping bag fitted w/ a large star tip.

Pipe single portion sized spirals onto a parchment lined sheet pan.

Brush w/ clarified butter and bake at 375 degrees F (190 C) until edges are golden brown. about 8-10 min.

Serve immediately.

* TT means to taste


Passing boiled potatoes through a food mill

This is how it'll look like.

Piped duchess potatoes ready for the oven

Duchess Potatoes

I made some porkchop with sliced gala apples, onions, sweet peppers.

Season porkchop w/ S&P. Pan sear both sides.

Set porkchop aside.

Add the onions, garlic and apples, saute until all are caramelized.

Deglaze the pan w/ apple cider, mustard.

Taste and season well. Add thyme.

Combine porkchop and the vegetables and continue cooking in the oven until porkchop is cooked.



Served porkchop w/ the duchess potatoes