November 19, 2009

Potato Confit and Cranberry Sauce

This is a simple enough dish, however it does take some time to complete. This would be great to begin making while the green bean casserole is in the oven. Let's clarify some butter and confit some potatoes!

Confit Potatoes
4 large Idaho Golden Potatoes
1 lb 4 tlb of unsalted butter (4 1/2 sticks of butter)
2 thyme sprigs
1 garlic clove
1 bay leaf
1/2 cup chicken stock

Preheat oven to 350

Actually clarifying butter isn't that hard, all you need to do is put the 4 1/2 sticks of butter in a sauce pan and set it to low.

Wait for the butter to simmer and the milk to separate. Wait for the water to evaporate, the milk solids should begin to fry.

Make sure you use another pan and strain through damp cheese cloth in a fine strainer into that pan.  You will lose that half a stick of butter in the process leaving you with a pound of butter.

Next put the butter and all the ingredients minus the potatoes in a large frying pan and heat to around 212. Make sure that the probe doesn't touch the bottom of the pan or the side of the pan, I used a binder clip.

Peal the potatoes and cut into 1/4 discs.

Simmer gently (like really really gently) in butter until 3/4 done.

Take the potatoes out of the confit and sear in hot pan for color
Place in 350 oven for 20 min.

(I forgot to take pictures here, it should look like the first image)

Cranberry Sauce
12 oz of Cranberries
1 cup of brown sugar
3 tlb maple syrup
1/2 cup of orange juice

Put cranberries in 1qt sauce pan, keep on low and slowly add ingredients until it tastes good (go heavy on the sugar and don't add whiskey).

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