OLIVE OIL-GARLIC MASHED POTATOES/FRIED POTATO
- 3 Idaho potatoes, peeled and cut into 1/8's
- 2 heads garlic, peeled
- 1/2 cup olive oil
- Salt and pepper
- 2 cups flour
- 4 eggs, beaten
- 3 cups dry breadcrumbs
Place the cut potatoes and garlic cloves in a pot and cover with cold water by two inches. Stir in one tablespoon of salt and bring to a boil on top of the stove. Continue cooking at a simmer until you can break one of the potato pieces with the back of a spoon. Pour through a colander and 3 minutes to drain and steam dry.
Pass the potatoes through a Baby Food Ricer and stir in the olive oil. Season to taste with salt and pepper. Make sure to work with the potatoes while they're still hot- it will make them easier to rice and keep them from getting gummy.
* Stop here for the Tots: Olive Oil-Garlic Mashed Potatoes *
Scoop the potatoes, one spoonful at a time, into mounds. With lightly floured hands, roll the mounds of potato into balls. And place in the freezer to firm.
Set up three bowls- one with flour, one with eggs and one with breadcrumbs. Pass the potato balls through the flour then dip in the eggs and finally roll in the breadcrumbs. Replace in the freezer until ready to cook.
Place the oil in a medium sauce pot over medium heat until it reaches 375 degrees or a piece of bread dipped into the oil sizzles rapidly.Drop the breaded potatoes balls into the oil in batches until they are golden brown, about 3 minutes. Remove with a slotted spoon and rest on paper towels and immediately season lightly with salt. Serve hot.
Tips for Tots:
- These mashed potatoes are a great way to gently introduce new flavors like garlic and olive oil.
- If the garlic is too strong reduce the amount to one head or omit completely.
- Use a Baby Food Ricer rather than a food processor or blender in order to avoid having starchy vegetables get gummy.
SWEET PEA BRUSCHETTA WITH RICOTTA AND CARAMELIZED ONIONS/SWEET PEA AND RICOTTA
- 2 tablespoons olive oil
- 2 cups yellow onion, thinly sliced
- 3 cups sweet peas, blanched and refreshed under cold water
- 2 tablespoons mint leaves
- 1 baguette
- 2 garlic cloves, crushed
- 1 cup ricotta cheese
- Olive oil for toasting bread
Heat the olive oil in a small saute pan over a medium flame and add the onions. Saute until the onions begin to brown slightly, about 5 minutes, and reduce the heat to low. Continue cooking the onions until caramelized- deeply browned and very sweet- about 20 minutes more. Season with salt and pepper and set aside.
Toss the blanched peas with the mint, and mash them with a Baby Food Masher. Set aside a portion of the peas for Tots. Try mixing spoonfuls of ricotta into the mash in order to introduce a new smoother flavor to your Tots.
* Stop here for the Tots: Sweet-Pea and Ricotta Mint Mash *
Slice the baguette on a bias, brush the slices of bread with oil and toast under a broiler or on a grill. Rub the toasted bread with the crushed garlic.
Spread each slice of baguette with ricotta cheese. Top with a spoonful of crushed sweet peas and a few of the caramelized onions.