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Pommes dauphine, sometimes called dauphine potatoes, [1] are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at 170 to 180 °C (338 to 356 °F).
Martha Helen Stewart (née Kostyra, Polish: [kɔˈstɨra]; born August 3, 1941) is an American retail businesswoman, writer, and television personality.As the founder of Martha Stewart Living Omnimedia, focusing on home and hospitality, [1] she gained success through a variety of business ventures, encompassing publishing, broadcasting, merchandising and e-commerce.
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
Common fillings include mashed potatoes, cheese, sauerkraut, meat or fruit. The dumplings are typically boiled and then pan-fried in butter for a golden, crispy finish. ... Related: Martha Stewart ...
According to Martha, it's actually the step you need to get the potato to be its fluffiest. "That smashing breaks up all the fibers, and makes the potato a delightful, fluffy creation."
Stewart's recipe says to reserve this potato juice, let the milky starch sink to the bottom, and pour off the liquid — similar to the clarified butter I made for Garten's recipe.
Pommes dauphine: France: Sometimes referred to as dauphine potatoes, [37] they are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep frying at 170° to 180 °C. [37] Pommes sarladaise France: Often served with duck confit. Sliced potatoes seared in goose or duck ...
Ingredients for Martha Stewart’s Easy Creamed Spinach. In my humble opinion, the key to an excellent recipe lies in a small ingredient count, and this recipe definitely delivers on that front.