Old MacDonald's Potato Box Recipes
Roasted Garlic Mashed Potatoes with Porcini Dusted Cod Ingredients Porcini Dusted Cod ·2 lb. black cod, halibut, sea bass or snapper, fillets, with skin ·1 oz dried porcini mushroom ·1/4 tsp salt ·1/4 tsp pepper ·3 tbsp butter Roasted Garlic Mashed Potatoes ·2 heads garlic ·3 lb. potato, (about 7) ·1/4 cup butter ·3/4 cup 18 percent cream ·3 tbsp chopped fresh chives ·3/4 tsp salt ·1/2 tsp pepper Directions: Porcini Dusted Cod 1.Cut fish into 6 equal pieces; set aside. 2.In coffee grinder, grind mushrooms until very fine powder; spread in shallow dish. Sprinkle salt and pepper over fish. Dip each piece in mushroom powder, turning to coat. Place on plate, cover loosely with plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) 3.In cast iron skillet or grill pan, melt butter over medium-high heat until starting to brown. Add fish, skin side down; cook for 3 minutes. Transfer to 425ºF (220ºC) oven and roast for 10 minutes or until fish is opaque and flakes easily when tested. 4.Mound potatoes on each plate; top with fish. Gently drizzle brown butter over top. Roasted Garlic Mashed Potatoes 1.Cut 1/2 inch (1 cm) off top of each garlic head; remove any loose papery skin, leaving head unpeeled. Wrap in foil. Roast in 425ºF (220ºC) oven for about 40 minutes or until very soft when squeezed. 2.Meanwhile, in a large saucepan, bring lightly salted water to boil. Peel and cut potatoes into large chunks. Cook in boiling water for 15 to 20 minutes or until tender but not mushy. Drain well in colander. 3.Return potatoes to saucepan; heat over low heat, shaking pan occasionally for 2 minutes to dry completely. Turn off heat. Squeeze garlic out of skins into potatoes; add butter and amsh until smooth. Add cream, chives, salt and pepper; mash or stir until fluffy. Cod and Potato Ovals Yield: 60 Ingredients: Cod and Potato Ovals ·1 1/4 lb. salt cod ·5 cup riced or finely mashed mealy potato, cooked without salt ·1/2 cup finely chopped onion ·1/3 cup finely chopped fresh parsley ·4 tsp lemon, juice ·1/4 tsp nutmeg ·1/4 tsp freshly ground pepper ·3 egg, beaten ·oil, for deep-frying Directions Cod and Potato Ovals 1.Rinse cod and soak for 12 hours or overnight in several changes of cold water. Drain, rinse under cold running water and place in large saucepan. Cover with cold water and bring to boil. Reduce heat; simmer until fish flakes easily when prodded with knife, about 15 minutes. Drain, cool and remove skin and all bones. Shred very finely in food processor, or shred by hand and then chop very finely. The cod must not be chunky. 2.In large bowl, combine cod, potatoes, onion, parsley, lemon juice, nutmeg and pepper. Taste and adjust seasoning; stir in eggs to form firm, but malleable mixture. 3.Using dessertspoon, scoop up a heaping spoonful of cod mixture. With a second dessertspoon cupped over the first, press and form mixture into rounded oval, letting excess fall back into bowl. Place oval on large tray; form ovals with rest of mixture. 4.In deep-fryer, heat 3 inches (8 cm) of oil to 375ºF (190ºC) and fry ovals, about 8 at a time, for 2 minutes or until golden and crisp. Drain on paper towels. If unable to serve immediately, keep in warm oven with door slightly open. Serve with lemon wedges and olives. 5.Yield: about 60 ovals

Old MacDonald's Potato Box Recipes

Roasted Garlic Mashed Potatoes with Porcini Dusted Cod

Ingredients

Porcini Dusted Cod
·2 lb. black cod, halibut, sea bass or snapper, fillets, with skin
·1 oz dried porcini mushroom
·1/4 tsp salt
·1/4 tsp pepper
·3 tbsp butter

Roasted Garlic Mashed Potatoes
·2 heads garlic
·3 lb. potato, (about 7)
·1/4 cup butter
·3/4 cup 18 percent cream
·3 tbsp chopped fresh chives
·3/4 tsp salt
·1/2 tsp pepper

Directions:
Porcini Dusted Cod
1.Cut fish into 6 equal pieces; set aside.
2.In coffee grinder, grind mushrooms until very fine powder; spread in shallow dish. Sprinkle salt and pepper over fish. Dip each piece in mushroom powder, turning to coat. Place on plate, cover loosely with plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3.In cast iron skillet or grill pan, melt butter over medium-high heat until starting to brown. Add fish, skin side down; cook for 3 minutes. Transfer to 425ºF (220ºC) oven and roast for 10 minutes or until fish is opaque and flakes easily when tested.
4.Mound potatoes on each plate; top with fish. Gently drizzle brown butter over top.
Roasted Garlic Mashed Potatoes
1.Cut 1/2 inch (1 cm) off top of each garlic head; remove any loose papery skin, leaving head unpeeled. Wrap in foil. Roast in 425ºF (220ºC) oven for about 40 minutes or until very soft when squeezed.
2.Meanwhile, in a large saucepan, bring lightly salted water to boil. Peel and cut potatoes into large chunks. Cook in boiling water for 15 to 20 minutes or until tender but not mushy. Drain well in colander.
3.Return potatoes to saucepan; heat over low heat, shaking pan occasionally for 2 minutes to dry completely. Turn off heat. Squeeze garlic out of skins into potatoes; add butter and amsh until smooth. Add cream, chives, salt and pepper; mash or stir until fluffy.
Cod and Potato Ovals
Yield: 60

Ingredients:

Cod and Potato Ovals
·1 1/4 lb. salt cod
·5 cup riced or finely mashed mealy potato, cooked without salt
·1/2 cup finely chopped onion
·1/3 cup finely chopped fresh parsley
·4 tsp lemon, juice
·1/4 tsp nutmeg
·1/4 tsp freshly ground pepper
·3 egg, beaten
·oil, for deep-frying

Directions

Cod and Potato Ovals
1.Rinse cod and soak for 12 hours or overnight in several changes of cold water. Drain, rinse under cold running water and place in large saucepan. Cover with cold water and bring to boil. Reduce heat; simmer until fish flakes easily when prodded with knife, about 15 minutes. Drain, cool and remove skin and all bones. Shred very finely in food processor, or shred by hand and then chop very finely. The cod must not be chunky.
2.In large bowl, combine cod, potatoes, onion, parsley, lemon juice, nutmeg and pepper. Taste and adjust seasoning; stir in eggs to form firm, but malleable mixture.
3.Using dessertspoon, scoop up a heaping spoonful of cod mixture. With a second dessertspoon cupped over the first, press and form mixture into rounded oval, letting excess fall back into bowl. Place oval on large tray; form ovals with rest of mixture.
4.In deep-fryer, heat 3 inches (8 cm) of oil to 375ºF (190ºC) and fry ovals, about 8 at a time, for 2 minutes or until golden and crisp. Drain on paper towels. If unable to serve immediately, keep in warm oven with door slightly open. Serve with lemon wedges and olives.
5.Yield: about 60 ovals