Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Russet potato, boiled in
-its skin until tender
1/8 ts Salt or to taste
Freshly ground pepper, to
-taste
2 tb All purpose flour
1 Egg
1/4 c Plus 1 tablespoon milk
1 tb Oil
Here's a recipe that looks elegant enough for
"Gourmet". I'm posting it here in "Cooking" as well.
I'd call it "California Cuisine" as it uses
non-Oriental ingredients with both Chinese and
European cooking techniques. The potato crepes are
fancy potato pancakes while the seafood is prepared by
poaching in low temperature oil, then stir-frying++a
Chinese technique. The author, Jay Harlow, says: "This
cooking method, in which the seafood is cooked first
by a kind of low temperature deep-frying, is a typical
Chinese technique. It may appear to use a lot of oil,
but most of it is drained away and can be reused for
other frying. The over all amount of oil remaining in
the dish is no more than with other stir-fried
dishes." Peel the potato and put it through a food
mill or ricer. Season to taste with salt and pepper.
Stir in the flour. Beat the egg and milk together,
add to the potato mixture, and stir until smooth. Heat
half the oil in a 10-inch nonstick skillet over medium
heat. Pout in half the potato mixture, shaping it into
a thick pancake, 8 to 9 inches in diameter. Cook until
well-browned, 2 to 3 minutes, turn and cook on the
other side. Transfer to a plate and keep warm in the
oven. Repeat with remaining oil and batter. Makes 2
crepes. From the San Francisco Chronicle, 2/13/91.
Posted by Stephen Ceideburg; March 7 1991.
