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LYONNAISE POTATOES
2 pounds potatos peeled
1 cup onion julienne
3 oz butter
TT salt
TT pepper
About 32 ounces
• Julienne 1 cup of onions
• Steam potatoes until partially done
• Place the potato in the slicer and slice about
1
/4 inch, disc shape
pieces of potato
• Heat butter in a large sauté pan
• Sauté onions in half of the butter until tender remove and place in a
bowl
• Add the rest of the butter into the pan that the onions came out of
and reheat
• Add the potatoes into the pan and sauté until golden brown
• Add the onions back to the potatoes to combine the taste
• Season with salt and pepper and served hot
FONDUE
5 oz Gouda (or your favorite cheese)
2 T white wine
Makes about 6 oz
• Place the cheese in the high-speed shredder, once shredded place
the cheese in a fondue bowl
• Add wine to the cheese and heat
• Mix the wine and cheese until the wine is incorporated
• Then use your favorite bread to dip
BASIC PASTA DOUGH
4 eggs
2 T olive oil
1 T salt
3
3
/4 cups of flour
• Place the eggs and the oil in the measuring cup and beat the eggs
add water until the level equals 500g
• Place the flour and the salt in the mixer bowl and began mixing
slowly add the eggs until incorporated
• Mix until the dough resembles bread crumbs then choose your
desired shape and run it through the pasta maker
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