This weekend I made my first puff pastry - pâte feuilletée inversée. A failure, I used husband’s 00 Italian pizza flour, the butter I used wasn’t right too, not dry enough, I believe. I did a test batch, it tasted more like bread soaked with melted butter apart than something light and puffy. I still tried to understand what was wrong! Ugh!
potato pancakes
I am not a potato eater, just buy the Yukon gold potato when son is around for the occasional potato with Seared Duck Breast, then use the duck fat to finish cooking the potatoes. I have most of a whole lb 3 bag, and neighbor came and gave me her left over bag before she left for NC for thanksgiving. Should consider this if I have necessary ingredients I am not shopping nowadays for breakfast.
Recipe ? Thanks
ingredients
5 medium russet potatoes
1 medium yellow onion
salt + pepper to taste {i use about 5 large pinches of salt}
the juice of 1 lemon
6 egg whites
1 c all-purpose flour
oil, for frying
apple sauce + sour cream, for serving
directions
shred potatoes and onion using a food processor or mandoline. add salt and squeeze out as much moisture as you can by pouring them into a cheese cloth and squeezing over the sink. place in a large bowl, add pepper, lemon juice, egg whites, and flour. mix well.
heat about 1/4" oil in a large pan over medium high heat, and then scoop spoonfuls of mixture {i use an ice cream scoop} into the pan. flatten a bit with a spatula, and brown on both sides.
remove from the pan and pat off excess oil with paper towels. serve with apple sauce and sour cream.