Daphne...Check This Out!!

[cjs]

Finally turned my Idaho potato calendar and look at the recipe for this month....



Crispy Yukon Potato "Truffles" with Truffle Cheese

Jason McClure, Executive Chef, Sazerac, Seattle, WA

• 1 pound Idaho® Yukon Gold potatoes, peeled, boiled in salted water and passed through a food mill or ricer.
• 2 eggs
• 2 tablespoons truffle oil
• Salt and freshly ground black pepper, as needed
• 2 ounces truffle-infused cheese, brunoise
• 2 eggs, beaten
• 1 cup flout
• 1 cup Panko breadcrumbs
• Sea salt as needed

1. Combine potatoes with eggs, truffle oil and salt and pepper.

2. Using a 1-ounce ice cream scoop, form potato mixture into 12 pieces and set on a parchment-covered sheet tray.

3. Press a cube of truffle cheese into center of each "truffle", then roll into a sphere.

4. Dredge croquettes in flour, beaten eggs and breadcrumbs, then shallow fry in 350*F oil until golden brown on all sides. Drain on paper towels, sprinkle with sea salt and serve.

[Gourmet_Mom]

OMG!!!!!!!! I am so doing this!

[Lorraine]

Darn, I hadn't turned mine to August!! This has to be one of the best calanders ever!!!

[cjs]

Don't you love these calendars, Lorraine? I made one of the recipes from last years that was so badly written I contacted them. They sent me a little Mr. Potato (stuffed doll) - cutest thing.

[BarbaraS]

Jean,

You're just evil!

Barbara

[Harborwitch]

I have the Trufflestack cheese - was going to make a pizza, I think this will replace that idea. OMG! Thank you for posting this!

[cjs]

anxious to hear how it turns out! You're going to beat Daphne to it!

[Harborwitch]

I think it will be tomorrow. I have too much going on for dinner.

[Gourmet_Mom]

I can' wait to hear! I won't be making my order until the end of the month. This is turning into the best anniversary presents since the big screen! Maybe better!