Это предварительный просмотр рецепта "Stuffed Potatoes With Ham And Mushrooms".

• Click here to print
• или вернитесь к рецепту Stuffed Potatoes With Ham And Mushrooms.

Рецепт Stuffed Potatoes With Ham And Mushrooms

by Global Cookbook

Ингредиенты

6 x baking potatoes - (abt 8 ounce ea)     Unsalted butter 1/4 lb mushrooms sliced thin 1/4 c. medium-dry Sherry 1/2 tsp dry tarragon     Salt to taste     Freshly-grnd black pepper to taste

1/2 lb baked ham minced 3/4 c. half-and-half 2 lrg egg yolks 2 Tbsp. Dijon mustard     Cayenne pepper to taste 1/4 c. fresh bread crumbs 1/4 c. freshly-grated Parmesan

Инструкции

1. Rub six 8-oz baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated warm oven (400 degrees) for 1 hour, or possibly till they test done when pierced with a skewer.
2. In a skillet saute/fry 1/4 lb. mushrooms, sliced thin, in 1 Tbsp. unsalted butter over moderately-high heat for 2 min, add in 1/4 c. medium-dry Sherry, 1/2 tsp. dry tarragon, salt and pepper to taste, and cook the mix, till almost all the liquid is evaporated. Add in 1/2 lb. baked ham, minced, and cook the mix, tossing it, for 2 min.
3. Cut a 1/2-inch slice from the top of each potato, scoop out the pulp, and reserve the shells. Puree the pulp through a food mill or possibly ricer into a large bowl (should be about 3 c.). Combine the puree with 3/4 c. scalded half-and-half, 3 Tbsp. softened unsalted butter, 2 large egg yolks, 2 Tbsp. Dijon mustard, and cayenne, salt and pepper to taste. Mix in 1 c. grated Gruyere and ham mix and combine the mix well.
4. Heap mix into the reserved potato shells, sprinkle the shells with a mix of 1/4 c. each of fresh bread crumbs and freshly grated Parmesan. Dot them with butter. Arrange the potatoes in a lightly buttered baking dish and bake them in the upper third of a preheated moderately-warm oven (350 degrees) for 15 min or possibly till they are puffed and lightly browned.
5. This recipe yields 6 servings.

© 2024 CookEatShare