Parmesan Rosemary Cream Makes 4 cups (1 L)
8. Cut a piece of cardboard to fit right on top of parchment- covered potatoes, and cover cardboard with foil or plastic wrap. Place directly onto parchment-covered potatoes and weigh down with a couple of heavy cans. Let potatoes cool completely to room temperature. 9. Remove weights and wrapped cardboard. Refrigerate pavé in pan for at least 6 hours or up to 2 days. 10. Using overhanging parchment, lift pavé out of pan and onto a cutting board. Using a sharp chef’s knife, trim any sloped sides to straighten, then cut in half lengthwise. Lay each half on its side, exposing all layers of pavé, and cut each half into 6 to 8 equal pieces, depending on how big you want your pavé portions to be. Set aside. 11. In a large frying pan, warm ¼-in (0.6 cm) oil over medium- high heat. Once hot, work in batches to fry pavé pieces on all sides until golden brown, 2 to 3 minutes per side. Transfer pavé to a paper-towel-lined plate to drain. 12. To serve, arrange pavé on a serving platter. Top with a dollop of Parmesan Rosemary Cream and garnish with chives. Best enjoyed while still a little warm or at room temperature.
½ tbsp (7.5 ml) grapeseed oil ½ yellow onion, diced 4 oz (120 ml) white wine
2 cups (500 ml) whipping cream 3 oz (85 g) Parmesan, finely grated 1 sprig fresh rosemary kosher salt, to taste
1. In a medium saucepan over medium heat, heat oil. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Stir in white wine and continue to cook, stirring often, until wine has almost completely evaporated, about 2 minutes. Stir in whipping cream and Parmesan. Stirring constantly, bring mixture to a slow simmer. Once at a simmer, add rosemary and remove saucepan from heat. Set aside to let mixture steep for 5 minutes. Taste and adjust seasoning with salt if necessary. 2. Strain mixture into a large bowl. Chill infused cream in refrigerator for at least 30 minutes and up to 2 days. 3. Whip chilled cream mixture until firm peaks form. Serve immediately.
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