While browsing on Tastespotting, I found this recipe that is a perfect example of my easy entertaining philosophy. Everybody loves potatoes with caramelized red onions and fresh herbs. Erielle of Fancy Toast created this Potato and Onion Cake recipe by memorizing a recipe she read in a magazine she cannot recalled.
The high-quality outer shell inspires me. Examining the ingredients tells me these potatoes must be yummy. Potatoes like these go with lots of main dishes. It can become a signature piece of your cooking repertoire. Just change the rosemary for another fresh herb or use another vinegar flavors to mold a quick variation.
Erielle went a little too far with her creative writing at the beginning of her post. This is one of these ideas that sound great at the time. The recipe starts about the middle of the page. So scroll down a bit.
April 12th, 2007 Update:
It appears to be based on a Martha Stewart’s recipes that was published in Martha Stewart Living, November 2006 edition.
Link: Potato and Onion Cakes for the Temporally Challenged on Fancy Toast blog
Link: Potato N Onion Cakes from Martha Stewart Living magazine
Via: An non-fancy way to make your potato side fancy on Tastespotting
Jerome Paradis
March 14, 2007 at 20:05This looks very yummy!
Marina
April 12, 2007 at 12:54I don’t think the owner of the Fancy Toast blog is being completely honest, when she/he says, “~adapted from a random magazine in a random auto mechanic shop in a random suburb of Chicago…”
This is a Martha Stewart recipe and whatever anyone feels about Martha, she deserves the credit for an outstanding recipe. Also, I don’t see any “adaption” in the Fancy Toast rendition. It’s Martha’s recipe!
* Exported from MasterCook *
Potato and Onion Cakes
Recipe By : Martha Stewart
Serving Size : 6 Preparation Time :0:00
Categories : Onions Potatoes
Amount Measure Ingredient — Preparation Method
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2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
coarse salt
2 teaspoons rosemary — chopped
1 small red onion — sliced into 6 rounds
4 medium potatoes — Yukon Gold, grated
1 large egg yolk — slightly beaten
6 rosemary sprigs — garnish
Preheat oven to 400F. Generously butter a muffin tin. Sprinkle each cup with salt, pepper and 1/2 tsp sugar. Drizzle each cup with 1/2 tsp each vinegar. Put a rosemary sprig in each cup and cover with an onion round. Set aside.
Toss potatoes with chopped rosemary and egg yolk, season with salt and pepper. Divide among cups. Dot with butter.
Bake until potatoes are tender and well browned, about 30 min. Remove and let cool 5 min. Run a knife around the edge of each cup, invert and serve.
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At Home with kim vallee
April 12, 2007 at 13:34Thanks Marina to tell us where the recipe comes from. I checked and it is on Martha Stewart’s recipe list.
I often write down recipes when I am in waiting rooms and you do not always have time to write everything down. These things happen.
For that reason, I give Erielle of Fancy Toast blog the benefits of the doubt. I think that she used the terms adaption to point out that she was not sure of every details. She remembered what was important to a cook, which was enough to share with us a great recipe.