In my catering co., I made these as Horsdoeuvre and loved their uniqueness. The original recipe was in a 1980's paperback of which i do not have the title. Time required will be the same when you make up to 48 halves. *** —LeBec Fin
creamer potatoes, halved lengthwise,a thin slice removed from the round bottoms so the halves will sit firmly. Halves scooped out of most of the filling but not penetrating the bottom of the half.
Extra virgin olive oil [EVOOI], salt and fresh ground pepper, all to lightly coat the prepared halves, which are then roasted until fork finds them just tender.
cubed unflavored croutons soaked in 1/3 cup of fish or strong chicken stock stock
soaked croutons added to food processor with 1/2 cup toasted almonds,ground, and 1/2 cup toasted pine nuts, ground , plus 2 minced garlic cloves 3 T. fresh lemon juice, and 2 T. EVOO
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.