The Edible Complex

The Edible Complex

blundering my way through cooking & plate presentation

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Pommes Duchess & Sausage Cutlets on Champagne Cream Sauce

February 18, 2011

I’m not going to talk about the Poached Eggs with Tomato & Black Truffle because  1) Poaching an egg is not rocket surgery  2) the Tomato & Black Truffle was a spread bought from Monsieur Marcel, so technically cheating.  And I didn’t like it that much.  I think it’s best used in pastas…

Pommes Duchesse & Sausage Cutlets

Pommes Duchesse & Sausage Cutlets on Champagne Cream Sauce


Champagne Cream Sauce

This can be made ahead of time and stored in the fridge.  That would’ve made things easier.

  • 1/2 cup sour cream
  • 1/4 cup champagne (like sex, a good Brut is best)
  • 1 tablespoon chives
  • 1/3 teaspoon lemon zest
  • pinch of saffron strands (for colour)

In a small saucepan combine champagne, chives & zest.  Simmer on low, careful to not bring to a boil.  Add the sour cream and saffron* and gently whisk until blended.  Do not bring to a boil or you risk curdling the sour cream.   Letting it sit in the fridge will blend the flavors and deepen the colour more.  Heat slowly if reheating.

NOTE: omit the saffron for a whiter sauce.  I used yellow to mimic the poached egg’s hollandaise but in my opinion  you couldn’t really taste it.

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Pommes Duchesse

This is basically mashed potatoes that have been broiled or baked until golden.  You will need a very large bag and piping nib for these.  Because I was short on time I used boxed potatoes but if you want to do it right, you can actually make REAL mashed potatoes.

Follow the box’s recipe on the back, omitting cream.

I added:

  • 1 egg (the yolk binds the mixture when cooked.  Use the white as a wash when broiling)
  • 1 teaspoon finely chopped rosemary
  • 1 tablespoon butter
  • 1 clove crushed garlic

Melt the butter in the microwave and stir in herbs.  Add herbs to the mashed potatoes and beat on high for 3-5 minutes or until very blended.  NO LUMPS!

Preheat your oven to 400˚

Pipe mixture onto a cookie sheet lined with parchment paper (optional). Cook at 400˚ until they start to brown.  Set oven to broil and remove sheet, brush egg wash  (white, 1 tblsp water, salt) and broil until you’re happy with the browning.

………………………………………………………..

Sausage

I used chicken sausage from Whole Foods, but any will do.  This isn’t a lesson on how to make sausage.

Brown sausage, then transfer to a cutting board and slice on a sharp diagonal.  Transfer to a greased sheet and place in broiler to brown on top.

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Arrange & sprinkle with chopped parsley.

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