Tag Archives: potato

Chef Albertho’s Breakfast Potato Recipe

We’re a big believer in all things potatoes and our January 2021 Chef of the Month, Chef Albertho’s Breakfast Potato recipe does not fail to disappoint! Add poached eggs and homemade mayo to give the recipe a little kick.

Ingredients

● 2 Russet potatoes
● 5 organic eggs
● 2 limes
● 1 bottle red wine
● 1 cup of butter
● 2 cups vegetable oil

Potato Directions

  1. Peel the potatoes ( leave them in cold water while working).
  2. Cut potatoes into circles ( use a ring cutter to make different shapes if have one). Cut the potatoes half the length of an egg.
  3. Boil the potatoes on medium heat to not break them and cook until soft.
  4. Poke with a small knife in the middle. Add salt to taste on the water.
  5. Dry potatoes and sear on high heat with up to 2 oz of butter (sear until golden brown).

Poached Egg Directions

  1. Add red wine and squeeze a lime. Put lime juice in a medium pot on medium heat
  2. Bring water to a soft boil, and gently add the 2 eggs ( crack the eggs ahead of time and add to a small container).
  3. Keep wine on a soft boil until eggs are firm but soft in the middle. Add salt and pepper when eggs are done.

Fresh Mayo Directions

  1. Melt 4 oz of butter. Add 3 egg yolks in a blender.
  2. Blend on medium, add melted butter and 2 cups of oil slowly.
  3. Add 1 lime zest and juice to finish & salt to taste.

CHEF ALE’S POTATO & ZUCCHINI LASAGNA

Potato & Zucchini Lasagna.jpg

Lasagna is one of the tastiest dishes out there. Potatoes and Zucchini make the world go ’round. Together, they create a recipe for satisfaction! Chef Ale has shared her delicious Potato & Zucchini Lasagna recipe, and once you try it, you’ll crave it every single day! Get the recipe below:

Ingredients 

  • 1 package (12 oz) fresh lasagna sheets
  • 3 tbsp Extra Virgin Olive Oil
  • 1 garlic clove
  • 2 large zucchini
  • 2 medium potatoes
  • 1 cup water, warm
  • 2 cups whole milk, warm
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 1 pinch ground nutmeg
  • salt and pepper, to taste
  • 1 cup Parmigiano-Reggiano, grated

Directions

1. Preheat oven at 350 F degrees.

2. Wash, dry and cut the zucchini into thin rounds. Peel, wash, dry and cut  the potatoes into thin rounds.

3. In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, then add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

4. In the meantime, prepare the béchamel sauce by melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

5. Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

6. To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter, then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets then some zucchini and potatoes, spread over some béchamel sauce and sprinkle with Parmigiano Reggiano.

7. Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for 3 more times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

8. Cook for 35 minutes.

9. Allow to cool for 10 minutes before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

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