FRESH CAPON RECIPES

Name: Fondant Potatoes
Cook time: 10 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 Idaho potatoes; Kosher salt and freshly ground black pepper; Canola or olive oil, for searing the potatoes; About 4 cups vegetable, chicken or beef stock; 2 sticks (1 cup) butter; 8 cloves garlicu00A0; 4 sprigs fresh sage; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; Sea salt, for serving; Chopped chives, for garnishu00A0

FONDANT POTATOES RECIPE | JOSH CAPON | FOOD NETWORK

Fondant Potatoes Recipe | Josh Capon | Food Network image

Provided by Josh Capon

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 Idaho potatoes
Kosher salt and freshly ground black pepper
Canola or olive oil, for searing the potatoes
About 4 cups vegetable, chicken or beef stock
2 sticks (1 cup) butter
8 cloves garlic
4 sprigs fresh sage
4 sprigs fresh rosemary
4 sprigs fresh thyme
Sea salt, for serving
Chopped chives, for garnish

Steps:

Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
Slice and serve sprinkled with a little sea salt and chopped chives.

CLASSIC SPAGHETTI CARBONARA | RECIPE - RACHAEL RAY SHOW

Classic Spaghetti Carbonara | Recipe - Rachael Ray Show image

A bacon-lover's dream!

Provided by Emeril Lagasse

Number Of Ingredients 15

Ingredients

1/2 pound bacon
chopped
1 tablespoon garlic
chopped
black pepper
Freshly ground
1 pound fresh spaghetti cooked to al dente
4 eggs
large
beaten
Salt
1 cup Parmigiano-Reggiano cheese
freshly grated
1 tablespoon parsley leaves
finely chopped fresh

Steps:

In a large sauté pan over medium heat, cook the bacon until crispy, about 6 minutes
Remove and drain on paper towels
Pour off all of the oil in the skillet except for 3 tablespoons
Add the garlic; season with black pepper
Sauté for 30 seconds then add the crispy bacon back to the skillet along with the pasta
Sauté for 1 minute
Season the eggs with salt
Remove pan from the heat and add the eggs, whisking quickly until the eggs thicken—but do not scramble
Add the cheese and re-season with salt and pepper
Mound into serving bowls and garnish with parsley

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