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Leek and Potato Tarts

Ingredients: 2 Slice(s) thick-cut, smoked (small diced) bacon 1 1/2 or mushroom Stock chicken stock 1/16 Quart(s) extra virgin olive oil 27/5000 Pound(s) corn starch 1 peeled and diced yellow fleshed potato, yukon gold 1 Pound(s) dry-packed scallops 1 finely cfinely chopped leek 7 maitake, oyster, chantrelle or mushrooms, morel 163/5000 Pound(s) minced garlic 2 scallions 3/16 Cup(s) to 4 tbsp water 2 thinly sliced shallot 1 egg 5 medium, coarsely chopped mushrooms, white button 3 cream, heavy whipping 1/4 vermouth, dry 1/4 Clove(s) fresh grated nutmeg 1/4 minced chives or onion, green 2 vinegar, sherry wine 163/2500 Pound(s) butter 3 grated smoked cheese 163/2500 Pound(s) freshly grated parmesan cheese 4 sheets phyllo dough 1 Ounce(s) salt 1 Ounce(s) black pepper 2 Ounce(s) sour cream Directions: The recipe will make 16 tarts and can be made in 2 batches if needed. Place a medium saute pan on med ium to low heat and add the diced bacon and 1 tbsp of olive oil. Cook stirring until the bacon is crisp. With a slotted spoon, remove the bacon and reserve. Add the diced potato, leek, garlic and water. Cook on low heat, stirring occasionally to prevent sticking. When the potatoes are tender and the moisture has evaporated, remove the mixture and place in a bowl to cool. Combine the egg, cream and nutmeg. Add to the cooled leek mixture along with the chives, grated cheese and a little salt and freshley ground black pepper. Coat the mini-muffin pans with oil or nonstick spray and set aside. - Skip Step if using prepared phyllo tart shells Lay one phyllo sheet on a work surface with the long end facing you. Brush 2/3 of the sheet with olive oil and season with salt and ground black pepper. Fold the dry third of the pastry over the middle third and then the last thrid over top of the first. Brush with oil and cut into 4 equal pieces. Line 4 of the muffin cups with the pastry and repeat with the other 3 sheets. - End Skip Step Place approximately 1 tbsp of filling into each cup and bake in a 350 degree F oven for 15 minutes. Remove from the pans and garnish the tops with sour cream, the reserved bacon and chives. **Note: Smoked Cacciocavallo Cheese recommended, but I used Apple Smoked Cheddar Cheese for dinner club, since I couldn't find the recommended cheese. **Note: I prepared and cooked these the day before and they reheated nicely - if prepared shells were used, you could prepare the filling the day before, but I wouldn't fill the shells until right before cooking, otherwise you would risk making the shells mushy. Comments: t find the recommended cheese.
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In a small bowl, beat egg whites until stiff, add to potat Barvarian potato salad * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 mi Potato cakes In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned Judi's creamy potato salad Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat cream to boiling point and pour slowly on egg mixture. Add butter. 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