Easy Healthy Recipe: Potatoes Ann

Potatoes AnnA nice break from French fries and scrumptious alternative to mashed potatoes or regular baked potatoes, Potatoes Anna, a recipe adapted from LaVarenne’s Basic French Cookery by Anne Willan, is a classic French dish that consists of layered potatoes cooked in a skillet with lots of butter until browned and crisp and baked in the oven to finish cooking. Also known as Pommes Anna or Anna potatoes, this dish is a perfect side dish to meats recipes, fish and vegetables whether grilled, baked, roasted or sautéed.

Use firm-fleshed potatoes when making this recipe. Before using to make potatoes Anna easy healthy recipes, peel the potatoes and slice them thinly about an eight of an inch thick. The potatoes should then be seasoned with salt and pepper and layered in a nonstick pan or heavy skillet. Cast iron pan also works well for this recipe since it distributes the heat evenly. In France, there is a special double baking dish manufactured specifically for the making of the dish. Called la cocotte à pommes Anna, it is made of copper and consists of a lower and upper section that fit into each other so the whole vessel can be inverted together with its contents while cooking.

The origin of Anna Potatoes can be traced back to the time of Napoleon III. It is credited to chef Adolphe Dugléré, then a head chef at the Café Anglais, the leading restaurant in Paris during the 19th century. It is said that Dugléré named the dish after one of the grandes cocottes of the period. Speculations of who it was named after are the actress Dame Judic, whose ream name is Anna Damiens or Anna DesLions, a famous courtesan of the era.

Ingredients: 3 to 4 medium potatoes, peeled and sliced 1/8 in. thick, 2 tablespoons olive oil, 5 to 6 tablespoons butter, Salt, Freshly ground pepper

Preparation Instructions: Potatoes Ann2

Preheat the oven to 400 degrees F. Pour the oil and 2 tablespoons butter into a large, ovenproof skillet. Remove from heat and tilt the skillet so the oil and butter coat the entire bottom of the pan. Place the potato slices in the skillet, overlapping them to create a spiral effect. Lay another layer of potatoes over this one; it needn’t be in a spiral pattern. Season potatoes with salt and pepper; dot with butter. Keep adding layers of potatoes, seasoning them and dotting them with butter, until the skillet is full. Place the skillet on the stove over medium heat and cook 10 to 15 minutes. To test doneness, slip a small spatula under the potato layers to see if they are browned on the bottom. If you want a crisp bottom layer, leave the potatoes uncovered. If you want a softer bottom layer, cover the whole with aluminum foil. Place the skillet in the oven and bake 25 to 30 minutes, or until tender when pierced with a toothpick. To serve, use a spatula to loosen the edges of the potatoes away from the skillet. Invert the skillet over a platter.

A basic recipe of pommes Anna involves layering the sliced potatoes in a pan, dousing them in butter, and frying until they form a cake. The potato cake is turned upside down every ten minutes until the outside become golden brown and crispy. After it is cooked, the dish is taken out of the mold forming a cake about two inches high. This can then be cut into wedges and served to accompany roasts.

Source: www.gourmandia.com

Keeping Listeria Away From Your Kitchen

food safetyAll bacteria don’t like cold temperatures and at 32°F they start to become sluggish. As the temperature drops, bacteria become inactive and stop multiplying, but as soon as conditions are warmer, bacteria are vigorous again. The only thing that can kill bacteria is an environment with temperatures over 140°F. If you think your food is safe in the refrigerator because it’s well over 140°F in there, you haven’t met Team Listeria. The U.S. Food and Drug Administration (USFDA) confirmed that listeria, found in soil, water, poultry and cattle, can continue to multiply and spread even in cold temperatures and can only be killed by pasteurization or cooking food thoroughly.

Listeria can be found in raw milk, as well as foods made from or with raw milk. Processed meats such as hotdogs, delicatessen meats recipes(such as pepperoni, salami and bologna), pre-packed salads, smoked fish and seafood, pates, meat spreads, raw sprouts and soft cheeses made with unpasteurized milk like Feta, Brie and Camembert can also be contaminated as they are able to thrive in food processing plants.

mom cleaning kitchenPregnant women, organ transplant patients who are under medication, old people, breastfeeding mothers and people afflicted with cancer, end-stage renal disease, diabetes, liver disease and weak immune systems and alcoholics are highly susceptible to listeriosis, the bacterial infection caused by listeria.

Before storing foods in the refrigerator, make sure that they are completely covered or wrapped tightly or are in well-sealed containers with none of the juices leaking out of them. When grocery shopping, buy perishable foods last like milk last and take them straight home for refrigeration. Wash your hands thoroughly before and after preparing food, and especially after using the bathroom, gardening, changing diapers, cleaning up children after they use the bathroom, handling money and playing with pets.

clean utensilsLeftovers should be eaten within 3 days, otherwise, dispose of them, and if you do eat them, make sure you re-heat them well at 160°F. Segregate uncooked meats, seafoods and eggs from fresh produce like fruits and vegetables, cooked foods and ready-to-eat foods. Use disposable paper towels to clean up spills made by meat, seafood or poultry juices in your refrigerator to avoid spreading listeria germs to cloth towels.

Wash cooking utensils, cutting boards made from nonporous acrylic, plastic or glass, knives and other cutting utensils thoroughly after each use and make sure that you cut up fruits and vegetables first before meat, poultry or seafood. Spills on kitchen countertops must be washed out with a solution of 3 tablespoons of chlorine bleach per 1 gallon of water and then dried thoroughly before being used again. Disinfect your refrigerator regularly and wash kitchen cloth towels using the hot cycle of your washing machine.

Source: www.gourmandia.com