Dayrecipe Food Community

Makes 10 to 12 servings.

INGREDIENTS

• 3 tablespoons best quality red wine vinegar
• fine sea salt
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, finely minced
• 2 pounds new potatoes
• 1 small red onion, very thinly sliced
• 3/4 of a cup of cornichons (tiny french pickles), cut in thin
  rounds
• 1 bunch radishes, cut in small rounds
• 1/4 cup capers
• 4 large, hard-cooked eggs, diced

DIRECTIONS 1.In a large bowl, whisk together the red wine and salt, then whisk in
the olive oil. Add the garlic and whisk.

2.Steam the potatoes until they are tender through, about 20 minutes.
Remove them from the steamer and when they are cool enough to handle, peel
them and cut them into thick rounds.Transfer them to the vinaigrette,
toss, and let sit until the potatoes are cool through.

3.Add the remaining ingredients and toss. Season to taste with salt and
pepper, and toss again. Let sit for at least two hours before serving.

Active time: 15 min Start to finish: 1 hr

Make 6 servings.

INGREDIENTS

• 2medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
• 1 1/2lb large boiling potatoes
• 3large garlic cloves, minced
• 1teaspoon salt
• 1/4teaspoon black pepper
• 6tablespoons extra-virgin olive oil
• 2lb skinless cod fillet (1 inch thick), cut into 6 portionsgarnish:chopped fennel fronds or fresh flat-leaf parsley
• accompaniment:lemon wedges
• special equipment:a japanese benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

DIRECTIONS Preheat oven to 400°F.

Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.

Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.

Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.

* Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

Active time: 15 min Start to finish: 50 min

Makes about 12 dozen chips.

INGREDIENTS

• 1/4cup olive oil
• 2large baking potatoes (1 lb total), scrubbed
• 3/4teaspoon coarse salt
• 1teaspoon coarsely ground black pepperspecial equipment:a japanese benriner or other adjustable-blade slicer

DIRECTIONS Preheat oven to 375°F.

Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.

Cooks’ note:
• Chips can be made 3 days ahead and kept in an airtight container at room temperature.

The moist interior and crisp crust call out for a main course of roast chicken or fish with pan juices.

Makes 4 side-dish servings.

INGREDIENTS

• 1 1/2pounds russet potatoes (about 3 medium), unpeeled, scrubbed
• 1/2cup thinly sliced green onions
• 1/4cup plus 2 tablespoons chopped fresh cilantro
• 2garlic cloves, minced
• 2teaspoons minced peeled fresh ginger
• 3/4teaspoon salt
• 1/4teaspoon ground black pepper
• 1large egg4teaspoons plus 1 tablespoon oriental sesame oil
• 3tablespoons sesame seeds
• 1tablespoon canola oil

DIRECTIONS Cook potatoes in large saucepan of boiling salted water until tender when pierced with knife, about 40 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes into large chunks and place in medium bowl. Add 1/2 cup green onions, 1/4 cup cilantro, 2 garlic cloves, 2 teaspoons ginger, 3/4 teaspoon salt, and 1/4 teaspoon pepper; mash potatoes until well blended. Mix in egg. Form potato mixture into eight 2 3/4-inch-diameter patties, each about 3/4 inch thick. Place potato cakes on platter. (Cakes can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)

Drizzle 1/2 teaspoon oriental sesame oil over both sides of each potato cake. Sprinkle both sides of potato cakes with sesame seeds. Heat canola oil and remaining 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Working in 2 batches, add potato cakes to skillet and cook until golden brown, about 3 minutes per side.

Divide potato cakes among 4 plates. Sprinkle with remaining 2 tablespoonscilantro and serve.

From Daniel Boulud and Alex Lee, the former executive chef at Daniel in New York.

Makes 4 servings.

INGREDIENTS

• gnocchi
• 11-pound russet potato
• 1/2cup plus 2 tablespoons all purpose flour
• 1large egg
• 1teaspoon freshly grated parmesan cheese
• 1teaspoon extra-virgin olive oil
• 1/2teaspoon grated lemon peel
• 1/2teaspoon salt
• 1/4teaspoon ground black peppersauce
• 1/2cup water
• 1/2ounce dried porcini mushrooms*
• 4tablespoons (1/2 stick) butter
• 2cups sliced crimini mushrooms (about 4 ounces)
• 1 1/2cups low-salt chicken broth
• 4teaspoons sherry wine vinegar2ounces sliced pancetta,** chopped
• 1/2cup finely chopped shallots
• 1tablespoon minced fresh italian parsley
• 1teaspoon minced fresh sage
• 1teaspoon minced fresh rosemary
• 5ounces chicken livers, coarsely chopped

DIRECTIONS For gnocchi:
Preheat oven to 450°F. Pierce potato in several places with fork. Bake until tender, about 1 hour. Let stand until just cool enough to handle, about 15 minutes. Peel potato. Press potato through ricer or food mill or mash in large bowl. Add flour, egg, Parmesan cheese, olive oil, lemon peel, salt, and pepper and stir just until blended. Turn dough out onto lightly floured surface; divide into 8 pieces. Roll 1 dough piece between hands and surface to 15-inch-long rope. Cut into 1/2-inch pieces. Place gnocchi on lightly floured baking sheet. Repeat with remaining dough. (Can be made 6 hours ahead. Cover and chill.)

For sauce:
Bring 1/2 cup water to boil in small saucepan. Remove from heat. Add porcini; let soak until soft, about 20 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until soft, about 5 minutes. Add porcini mushrooms and their soaking liquid, leaving behind any sediment in bowl. Cook until almost all liquid evaporates, about 1 minute. Add broth and vinegar. Reduce heat to medium; simmer until reduced to 1 cup liquid, about 4 minutes. Whisk in 3 tablespoons butter.

Heat heavy large skillet over medium heat. Add pancetta; sauté until pancetta is crisp, about 2 minutes. Add shallots, parsley, sage, and rosemary. Sauté until shallots are soft, about 5 minutes. Add liver and sauté just until cooked through, about 5 minutes. Add mushroom mixture. Season sauce to taste with salt and pepper.

Meanwhile, bring large pot of salted water to boil. Add gnocchi and cook until rising to surface, about 2 minutes. Continue cooking 1 minute longer. Drain. Divide gnocchi among 4 plates. Spoon sauce over and serve.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
**Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.