German Butter Potatoes are wonderful! They are uber-yellow potatoes, if you will. Sometimes called "butterball," they are so named because of their rich, buttery flavour. So flavourful, in fact, you don't even need to add butter. (But we will!) A very yellow flesh and medium starch potato, this heirloom tuber is usually available in the organics section of Choices. They are grown locally; I have read that Pemberton is an important centre for seed potatoes, including the German Butter Potato.
Taking inspiration from Jamie this time, we watched an episode of Jamie at Home all about asparagus. We didn't have any asparagus but loved the idea of a phyllo tart, and adapted the concept to a phyllo pie with potato, cheese and mushroom as the central ingredients. Here is the original Asparagus and Potato Tart recipe. I made 8 large single serving pies with this recipe.
phyllo pies:
Pre-heat oven to 400F. Add peeled, quartered potatoes to boiling salted water and boil until tender, about 15 minutes. Score tomatoes with an "X" and place gently in pot of simmering, salted water until skin begins to peel. Remove tomatoes. Add carrots to tomato water and gently boil until barely tender. Add 100g butter to cast iron skillet on medium heat. When melted add garlic, onion, peas, mushrooms, salt and pepper. Saute gently until soft but not brown, approximately 20 minutes.
Drain potatoes, add 100g butter, sour cream, dash of garlic, salt and pepper to taste. Mash coarsely. Set aside to cool slightly. Add eggs, whipping with fork in circular motion to create a light, airy mash. Drain carrots and dice. Peel, section and remove seeds and pulp from tomatoes, cut into slivers.
Melt remaining 100g butter. Lay out a sheet of phyllo on a clean surface and brush with butter. Lay another sheet on top. Layer fillings of potato, mushroom mix, carrots, tomatoes and cheese. Top with two stalks of spring onion. Gently roll/fold phyllo over top of filling and continue to wrap, tucking folded ends underneath. Place on buttered cookie sheet. Fill remaining phyllos and arrange on sheet, not touching.
Brush butter on all exposed surfaces of phyllos and place cookie sheet in oven on lowest rack. Bake for 30 to 40 minutes or until golden brown. Using a convection feature produces better results and halves cooking time.
Thoroughly wash all produce. Halve grapes. Peel ripe mango and roughly tear and shred with fingers. Arrange bed of mesclun greens on plate and place small handful of mango in centre. Circle mango with grapes and feta. Drizzle with olive oil and raspberry balsamic reduction. Place phyllo pie beside salad. Brush with remaining butter and garnish with spring onion and flat-leaf parsley.
Cheers!
Taking inspiration from Jamie this time, we watched an episode of Jamie at Home all about asparagus. We didn't have any asparagus but loved the idea of a phyllo tart, and adapted the concept to a phyllo pie with potato, cheese and mushroom as the central ingredients. Here is the original Asparagus and Potato Tart recipe. I made 8 large single serving pies with this recipe.
phyllo pies:
- 500g German butter potato, peeled and quartered
- 250button or oyster mushroom, thoroughly cleaned and coarsely chopped
- 2 medium onion, finely diced
- 3 medium tomatoes
- 125ml green peas
- 100g carrots, peeled
- 8 stalks spring onion
- garlic, finely chopped
- flat-leaf parsley
- 3 whole free range eggs
- asiago, gouda, grana padano cheeses, grated
- 125ml sour cream
- 300g butter
- phyllo sheets
- ripe mango
- feta cheese, crumbled
- seedless grapes
- baby mesclun mixed greens
- olive oil
- raspberry balsamic glaze
Pre-heat oven to 400F. Add peeled, quartered potatoes to boiling salted water and boil until tender, about 15 minutes. Score tomatoes with an "X" and place gently in pot of simmering, salted water until skin begins to peel. Remove tomatoes. Add carrots to tomato water and gently boil until barely tender. Add 100g butter to cast iron skillet on medium heat. When melted add garlic, onion, peas, mushrooms, salt and pepper. Saute gently until soft but not brown, approximately 20 minutes.
Drain potatoes, add 100g butter, sour cream, dash of garlic, salt and pepper to taste. Mash coarsely. Set aside to cool slightly. Add eggs, whipping with fork in circular motion to create a light, airy mash. Drain carrots and dice. Peel, section and remove seeds and pulp from tomatoes, cut into slivers.
Melt remaining 100g butter. Lay out a sheet of phyllo on a clean surface and brush with butter. Lay another sheet on top. Layer fillings of potato, mushroom mix, carrots, tomatoes and cheese. Top with two stalks of spring onion. Gently roll/fold phyllo over top of filling and continue to wrap, tucking folded ends underneath. Place on buttered cookie sheet. Fill remaining phyllos and arrange on sheet, not touching.
Brush butter on all exposed surfaces of phyllos and place cookie sheet in oven on lowest rack. Bake for 30 to 40 minutes or until golden brown. Using a convection feature produces better results and halves cooking time.
Thoroughly wash all produce. Halve grapes. Peel ripe mango and roughly tear and shred with fingers. Arrange bed of mesclun greens on plate and place small handful of mango in centre. Circle mango with grapes and feta. Drizzle with olive oil and raspberry balsamic reduction. Place phyllo pie beside salad. Brush with remaining butter and garnish with spring onion and flat-leaf parsley.
Cheers!
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