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Thursday, November 24, 2011

Warm Potato Cream with Pata Negra Shavings and Truffle Oil

Thick and creamy with lots of potato flavor

This is kind of a take 2 of the Gratin Dauphinois.  Basically, the ingredients are very similar, it is just a different presentation and cooking technique.  This is really not complicated but because of the ingredients, makes a really out of the ordinary dish.  

It should have a lot of potato flavor.  In Europe, I use the potatoes that are marked for Raclette and in North America the best choice would probably be the Yukon Gold or Russet.   Pata Negra ham is from Portugal and Spain and is one of the best flavored dried cured hams (it is called Pata Negra because the hooves of the pigs are black).  It adds a really interesting flavor and texture to this dish.  When it is really thinly shaved, it kind of melts in your mouth.  It helps to bring out the delicate potato flavor and creaminess.  The texture of this dish is important, it needs to be between a mashed potato and a soup.  Keep this in mind when blending (add liquid in small doses).

Finally, a few (very little because it is strong) drops of truffle oil will bring a earthy aroma and flavor which really compliments the potato. 

I serve small portions of this for those who want to leave room for the main meal but usually get asked for seconds.  A larger portion would be great as a meal with a salad.

You will need (for 4 people as a starter):

  • 4 large potatoes peeled (keep them in large pieces to cook so they retain as much flavor as possible).
  • 1 medium leek, white part only, cut in large chucks
  • 1 small onion cut in quarters
  • 1 cube of vegetable bouillon (or vegetable broth)
  • 1/4 (60 ml) cup of cooking cream
  • salt & pepper
  • 2 slices of Pata Negra (Iberian ham), very thinly sliced
  • Few drops of truffle oil

  1. Place the potatoes, leeks, onion in medium pot and cover with water (or with vegetable stock if you are using); 
  2. If you are using water, add vegetable bouillon cube and bring to a low boil;
  3. Cook until the potatoes are very tender when pierced with a knife;
  4. Using a slotted spoon, put solid ingredients into the blender with just enough of the cooking liquid to enable it to blend. (Keep the left over cooking liquid for later.  Also remember to remove top center piece of the blender cover when mixing hot ingredients.
  5. Once well blended, pass the mixture through a fine sieve (chinois étamine), pressing down on solids and scraping the underside of the sieve. (This will ensure that the mixture is very smooth).
  6. Return to a pot and place on a low heat.  Add cream and let cook for a few minutes.  
  7. You can now determine if it is the right consistency.  If you would like it thinner, add a little of the cooking liquid. (It should really be like a thick soup).
  8. Taste and season.  Keep warm.
  9. When you are ready to serve, ladle into a deep dish or bowl (serving this warm and not hot, accents the flavors).  
  10. Place a few torn shavings of Pata Negra in the center and a few drops of truffle oil around the edge.
Note:  If you do not have truffle oil, you can use another flavored oil (ginger, or lemon, etc.) or good quality olive oil.

Chinois étamine