This is a visually pretty, individual mini-terrine made of root vegetables, grated and arranged with smoked fish and dressed with horseradish apple cream sauce and finely grated eggs. It is a beautiful appetizer or a side dish, and always perfect for brunch, with a side of thick hearty bread, and for those not faint of heart, a shot of apple flavored vodka. It incorporates the ingredients that I am familiar with in Eastern European cuisine, such as eggs, pickled beets, horseradish, cream, carrots, potatoes, and smoked fish.
Ready to Roll and Take Potato Cake
My savory potato cake is modeled after cake rolls that are made in a jelly roll pan. However my cake was made in 15x10x1 inch cookie sheet and it came out perfect. This potato cake has the sweet and savory flavors of cream cheese, sour cream, cheddar cheese, bacon and chives rolled in a tasty baked potato cake roll. It is ready to take!
This risotto bursts with umami from the earthy shitake and hint of licorice from the fennel and tarragon. Finished with nutty parmesan and asiago cheeses and topped with a sunny side egg that creates it’s own decadent sauce when the yolk is broken and cascades all over the creamy rice. Every bite dances with flavor on your tongue…