Jun 30, 2011

Potato cooked in its own earh, bacon snow, porcini milk and ashes

(Seeländer Kartoffel in der Erde gegart - Speckschnee - Steinpilzmilch - Kohle)

For the potatoes:
  • 4 medium sized potatoes (Ditta)
  • 4 pounds of earth, cleaned and stones removed
  • 8 leaves of cabbage
  • Fleur de sel
  • 2 Napkins or cloth
  1. Peel the potatoes
  2. Place the half of the earth in a oven safe dish
  3. Cover with the napkin
  4. Place 4 cabbage leaves on the napkins and put the potatoes on the leaves
  5. Cover the potatoes with the rest of the cabbage leaves and cover with the second napkin, so the potatoes don't come in contact with the dirt
  6. Cover with the second part of earth
  7. Place in oven at 170 C for 4-6 hours - depending on the size of the potatoes
For the bacon snow:
  • 300 g of bacon
  • 400 g of tapioka starch
  1. Cut up the bacon and place in a pan
  2. Heat up the bacon over low heat until all the fat has dissolved, keep the bacon oil
  3. Mix the bacon oil with the starch to obtain a snow like consistency - set aside
For the porcini milk:
  • 200 g porcini mushrooms cut in dice
  • 2 dl of milk
  • Salt to taste
  • Cornstarch
  1. Heat the milk with the mushrooms and keep at 40C for 30 min
  2. Keep the milk in the fridge over night
  3. Strain through a fine mesh sieve
  4. Heat the milk, season and adjust the consistency with cornstarch, let cool
Place the potato on a plate, season with fleur de sel, garnish with the bacon snow and the porcini milk and some ash.

No comments: