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Potato and Goat Cheese Galette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0135
Energy (kCal)0.3578
Carbohydrates (g)0.0637
Total fats (g)0.0194
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice and discard the ends of the potatoes. Cut the potatoes into 3/4-inch slices. Cut a round hole out of the center of each slice, forming a sturdy ring with at least 1/2 inch border of potato around the hole. Heat about 2 inches of vegetable oil in a skillet to 300 degrees F. Fry the potato rings until light golden brown, about 5 minutes. Drain on paper towels and allow to cool enough to handle. | 2. Fill the potato rings with the goat cheese and coat both sides with gread crumbs. Refrigerate for at least 2 hours or overnight. Heat the olive oil in a large skillet over moderate heat and saute the potato rings until golden brown on both sides, about 30 to 40 seconds per side. | 3. Transfer to serving plats and season with salt and pepper. Garnish with olives and chopped basil if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 2 peeled - - - -
    vegetable oil - - - -
    goat cheese 6 -8 ounces 0.0 0.0 0.0 0.0
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    breadcrumb 1/2 cup - - - -
    extra virgin olive oil 2 tablespoons - - - -
    salt pepper - - - -
    black olive - - - -
    basil chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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