Potato Torte

Serves 8 as an appetizer:

Gruyere-style tofu cheese:
12 ounces firm tofu'
1 tsp umeboshi vinegar
2 tsp nooch
1 cube white fermented bean curd (about 1 tsp)
1 tsp light miso

Rosemary-pistachio pesto:
1/3 cup pistachios, toasted
1 cup loosely packed arugula
1/2 cup loosely packed fresh basil leaves
1 1/2 tsp minced fresh rosemary
2 cloves garlic, crushed
3 tsp salt
3 tbsp olive oil or pistachio oil

Potato torte:
3 yukon gold or yellow finn potatoes, cut into 1/8-inch-thick slices
3 large all red or huckleberry potatoes, or other red-fleshed potatoes, cut into 1/8-inch-thick slices
3 large peruvian purple potatoes, or other all-blue-fleshed potatoes, cut into 1/8-inch-thick slices
1 cup loosely packeed arugula leaves
2 tsp olive or pistachio oil
2 to 3 tsp balsamic vinegar
salt and pepper
2 tbsp balsamic vinegar reduction or 1 tsp truffle oil, for garnish

To make the tofu cheese, blend all of the ingredients in a food processor or blender for 6 to 10 minutes, until creamy

To make the pesto, blend all of the ingredients in a food processor or blender for 1 to 3 minutes, until a paste is formed. Add a little water or more oil if the mixture is too dry.

To make the torte, bring 2 quarts salted water to a boil. Boil the yellow potatoes for 7 minutes, or until al dente. Transfer to ice water to stop the cooking process. Repeat with the red potatoes, and then the blue potatoes, keeping them separate.

Preheat the oven to 350. Lightly oil an 8-inch pie tin. Shingle the blue potatoes along the bottom and top with a layer of one-third of the pesto and then a layer of one-third of the tofu cheese. Repeat with the yellow potatoes, one-third of the pesto, and one third of the tofu cheese, followed by the red potatoes and the remaining pesto and tofu cheese. Cover and bake the torte for 1 hour, or until set, removing the cover for the last 10 minutes of baking.

To serve, dress the arugula in the oil, vinegar, and salt and pepper to taste. Slice the torte into 8 slices and place each slice on a plate with soe arugula. Drizzle some of the reduction on the plate.

via the PPK forums

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