This loaded vegetable cake has the worst potato bark



Why is it working

  • Baby gold potatoes provide an ideal amount of starch and moisture for the creamy bark, a piece of which is along the edge of the cake.
  • Potato with salt and baking soda before the cake bark breaks down their surface to ensure starch exterior to encourage tanning.
  • Preliminary baking the potato bark in a hot oven before filling it with the plant mixture, ensures that the edges of the cake are golden brown and crispy.
  • Slowly cooking the leek creates a sweet, delicious and complex taste and velvety soft texture.

In North -Vermont, where I live, the sun has gone out in recent days, the temperature causes severe warming, and the snow finally melts. This means that spring is directly around the corner, which feels virtually life-saving after a long, cold winter here in New England. Spring flavors are some of my favorites, and this crushed potato cake grabs the bright, fresh products of the season with the vibrant leek and asparagus complemented by nuts and bitter goat cheese. The surprising element of the Quiche-like cake is the golden brown crushed potato bark, which is gentle from the inside instead of the dough pasta and is pleasantly crisp at the bottom.

Build the crunchy potato bark

The challenge of making the cake was to make the potato bark exactly appropriate. I tried a handful of various potatoes, pan and even cooking methods, but the best results were borrowed from one of my favorite recipes, this is the best evaluated serious eating recipe crunchy fried potatoes– No, the cake bark is not nearly as crunchy as the spikes in the Kenji recipe, but I borrowed the idea of ​​cooking potatoes in water and baking soda before they were broken to the bark. Alkaline water breaks down the surface of the potatoes and creates starch sludge, which promotes the tanning of the potato for a darker, crisp crust.

After the potatoes were just gentle, it is added to a very well -greasy cake frying pan and put together in a steady layer. (Although it is useful if you have a replacement pan that has a removable butt, you can make the cake in a pie pan, if so.) After the potatoes are crushed and converted into bark, it will add more oil, which further promotes tanning and crunching.

Another method I use in this recipe to ensure that the worst potato bark can be destroyed when the blank crust on the lower rack of the oven is destroyed. The position of the baking rack when baking is often ignored but plays a critical role in determining how much food brown. If the bottom of the bark is as close to the bottom of the hot oven, the bottom of the bark browns faster. After about 40 minutes, the potato bark turns deep golden brown and creates a pleasant crunch.

The charging

Filling the cake is the best features of the Quiche filling -creamy, rich and super tasteful -without Stody. Egg pudding is rich and silky without eating the fresh spring vegetables with which it is coupled. First, I roasted the leek and asparagus, only with one garlic and cuckoo spicy, so the flavors of the vegetables continue to be the stars.

Before I add the cooked vegetables to the cake, I lay the chopped fontina over the parking potato bark. I love the fontina's walnut taste, and since it melts while baking, it is an obstacle over the lower bark, preventing the moisture content of the vegetables or egg mixture from immersing and the bark as well as possible. After the vegetables are dispelled on top, the spicy crumbling goat cheese and many fresh herbs are sprinkled. Then the whole is only so much egg pudding to the top that the ingredients are bound by a coherent, slicable cake.

The cake is baked once more, the oven temperature slightly reduced until the pudding only comes in (it still jumps slightly in the middle). The finished cake should relax for ten minutes at room temperature before immersing so the egg filling can further solidify and finish cooking.

To serve suggestions

This cake is best served after a short rest period when the potato bark is the most stop. As the cake cools down, the bark will inevitably lose its crunchy attraction, but it will continue to be delicious. For easier slicing and stunning demonstration, I suggest that you run a sharp parson knife along the edge of the pan before removing it to ensure that the potato bark is not left. Slide the edges of the cake frying pan and are ready to serve and serve.

Decorate several fresh herbs and a piece of sour cream or crème fraîche and have a perfect spring main dish for a fork break or lunch.

This loaded vegetable cake has the worst potato bark


Cooking method
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  • 1 1/2 pound (680 g) Baby gold or yellow potatohalved (or larger, medium starch yellow potatoes such as Yukon Golds, cut into 1/2 inch pieces

  • 8 cup (1.9 L) water

  • 5 1/2 teaspoon Diamond crystal kosher saltshared; For table salt use half with so much volume

  • 1 teaspoon soda

  • 3 tablespoon (45 ml) virgin extra olive oilshared

  • 2 tablespoon (28 g) salted buttershared

  • 8 ounce leekthinly sliced ​​and rinsed (approx. 2 cup sliced)

  • 8 ounce asparaguscut and cut into 1 -inch pieces

  • 1 teaspoon cord leaves

  • 1 garlic cloveminced or grated

  • 1/4 teaspoon fresh ground black pepper

  • 2 large egg

  • 1 ounce cream cheeseroom temperature

  • 1/4 cup (60 ml) heavy cream

  • 4 ounce cheese (about 1 cup grated)

  • 2 ounce crumble goat cheese (about 1/2 cup crumbling)

  • 2 tablespoon chopped fresh parsleyPlus even with the garnish

  • 1 tablespoon chopped fresh chivesPlus even with the garnish

  • Sour cream or Creme Fraîche for serving (optional)

  1. Set the baking rack to the lower position and heat the oven 425 ℉ (220 ℃).

  2. In a large vessel, add potatoes, water, 4 teaspoons of salt and baking soda and heat the high heat until boiled. Add the potatoes and cook, lower the heat to maintain cooking until the potatoes are gentle when pierced with a fork or knife for 12-16 minutes. Lower the potatoes, then return to the pan and heat over medium heat, carefully throw it occasionally until the potatoes dry, approx. For 1 minute. Remove from heat and set aside for 5 minutes.

    Serious Eats /Jordana Sheara Photography


  3. While the potatoes cool, heat 1 tablespoon of oil and 1 tablespoon butter in medium to high heat until the butter melts and no icing, approx. 2 minutes. In a 9 -inch cake frying pan with a removable lower or spring -shaped pan, use a spatula for scraping melted butter and oil scraper and use a dough brush to brush evenly at the bottom and side of the pan (see notes). Add warm potatoes into a steady layer. Use a greasy measuring cup or the bottom of a mug to crush the potatoes into a steady layer and definitely press the potatoes on the side of the cake frying pan; Make sure there are no deficiencies in the potato layer (use your fingers if necessary). Place the cake pan on a baking sheet. The 1 tablespoon of oil is evenly brushed on the top of the potato bark and sprinkle with 1/2 teaspoon of salt. Bake until golden brown and slightly crisp, approx. 40 minutes.

    Serious Eats /Jordana Sheara Photography


  4. Meanwhile, heat the remaining 1 tablespoon of oil and butter in medium heat in the now -empty pan until the butter melts. Add the leeks and cook, stirring occasionally and adjusted as needed to prevent scorching until it is very soft and starts to tan, approx. 10 minutes.

    Serious Eats /Jordana Sheara Photography


  5. Press the leek on the edge of the pan and add asparagus, thyme, garlic, black pepper and the remaining 1/2 teaspoon of salt in the pan. Cook, occasionally mix the asparagus mixture in the middle of the pan until the asparagus becomes gentle for 2-4 minutes. Stir in the asparagus leek until all the vegetables are combined well. Remove from the fire and set aside.

    Serious Eats /Jordana Sheara Photography


  6. In a medium bowl, mix the egg, cream cheese and heavy cream until smooth. Set aside until the potatoes are prepared for cooking.

    Serious Eats /Jordana Sheara Photography


  7. When the potato bark has finished cooking, remove from the oven and lower the oven temperature to 400 ℉ (205 ℃). Sprinkle the fontina cheese evenly on the parked potato bark. Divide the cooked leek mixture evenly over the Fontina.

    Serious Eats /Jordana Sheara Photography


  8. Sprinkle the goat cheese, parsley and chives evenly on the vegetables, then pour the egg mixture on top. Gently shake the cake pan to make the egg mixture evenly cover the vegetables. Bake until the eggs are cooked and adjusted for 16-20 minutes (the center will continue to be slightly soft and jiggly). Place the cake pan on a wire stand and let it cool for 10 minutes. Run a sharp knife along the edge of the cake pan to loosen the potato bark from the pan. Carefully remove the edge of the cake frying pan. Sprinkle parsley and chives before serving. Serve warm or at room temperature with sour cream or crème Fraîche.

    Serious Eats /Jordana Sheara Photography


Special equipment

9 -inch cake frying pan removable with lower or spring -shaped pan, large frying pan, dough brush, filled baking sheet

Note

This recipe can be made in a 9 -inch pie pan instead of the cake pan. Simply follow the recipe as writing, but instead of cooking the cake from the pie container after cooking, simply cut the slices from the pie pan.

Make-Head and Storage

I enjoy this recipe that I best serve the oven's warm or warm rights; However, this is also served at nice room temperature.

The residue can be stored in the refrigerator for up to 3 days in the refrigerator. In Tarta Pan, heat in a 350 ℉ (175 ℃) oven to a rim baking sheet until it heats up. Note that the potato bark will not be as crisp when heated.

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