Description
Courtesy of Eric D. Aber, Chef/Owner Home Grown Cafe
Ingredients
- 32 oz. Yukon gold potatoes, peeled, 2 inch diced
- 48 oz. Blue or purple potatoes, peeled, 2 inch diced
- 32 oz. White potatoes, peeled, 2 inch diced
- 4 oz. Yellow oyster mushrooms, finely chopped
- 4 oz. Cream
- Salt and pepper, to taste
- 4 oz. Butter, whole
- 10 oz. Asparagus, tips only, blanched and chopped†
- 4 oz. Mascarpone cheese
- 8 sheets Athens Phyllo Dough (14″ x 18″)
- 6 oz. Butter, melted, clarified
- 4 oz. Parmesan cheese, freshly grated
- 2 oz. Rosemary, fresh leaves only
Directions
Bring three separate 2 quart pots of salted water up to a boil. Blanch potatoes until tender each in its own pan of water. Do not mix the colors together. Drain the yukon gold potatoes and run through a food mill. Fold in the finely chopped oyster mushrooms and add 4 ounces of cream. Salt and pepper to taste. Drain the blue potatoes and run through a food mill add 4 ounces whole butter, salt and pepper to taste then fold in the asparagus tips. Drain the white potatoes, run through a food mill, then fold in 4 ounces of mascarpone cheese and salt and pepper to taste.
Layer two sheets of phyllo, brushing each with melted butter. Sprinkle 2 ounces of Parmesan cheese over buttered phyllo. Next scatter up to 1 ounce of finely chopped rosemary leaves over phyllo. Layer two more sheets of phyllo on top of the rosemary Parmesan layer, brushing each with melted butter. Cover with a piece of parchment paper or plastic wrap and smooth out any air trapped between the layers (be careful not to rip the dough). Using a round cookie cutter with a 3 inch opening cut out disks from the phyllo sheets to make 48 disks. Bake disks on a parchment lined sheet tray in preheated 3501/4F oven for 5-10 minutes or until crisp and golden brown. Remove from heat and set aside to cool slightly.
To construct the final presentation: spoon or pipe 3 ounces of blue potato mixture onto the center of a small warmed plate. Place a phyllo disk on top of the potatoes then spoon or pipe 2 ounces Yukon gold potato mixture on top. Place a final phyllo disk on top of Yukon gold potatoes and then spoon or pipe 2 ounces of white potato mixture on the top. Serve warm.
TIPS: Garnish with fresh chives.
Make the Phyllo disks ahead of time and warm slightly prior to service.
