INGREDIENTS:Apple Ragu:
1 tsp. olive oil
3 Cortland apples, peeled, cored and thickly sliced
1 cup apple cider
1 Tbsp. (generous) dry sherry
1 lemon, juice only
1 Tbsp. chopped, peeled fresh ginger
2 Tbsp. Dijon mustard
¼ cup chopped scallion greens
pinch of cayenne pepper
2 Idaho potatoes, cut into matchstick slices (with a Japanese mandoline, or by hand)
1 leek (white and tender green part), well-washed and julienned
1 tsp. kosher salt
1 tsp. black pepper
¼ cup olive oil
½ cup crumbled goat cheeseDIRECTIONS:For apple ragu:
Place a large nonstick skillet over medium-high heat and when it is hot, add the oil. Add the apples and cook until they caramelize slightly, about 5 minutes. Add the apple cider, stir, and bring to a low boil. Add the sherry, lemon juice, and ginger and cook until the apples are soft, about 15 minutes. Off the heat, add scallions, cayenne and mustard, then set aside.
For Potato Pancake:
Combine potatoes, leeks, salt and pepper in a small bowl. Place a medium-size nonstick skillet over medium heat and when it is hot, add the oil. Add half the potato mixture and pat down to form a pancake. Cook until it is lightly browned on the underside. Remove and drain on a paper towel. Repeat with the remaining potato mixture, but do not remove the pancake from the pan when it is cooked. Dot with goat cheese, place the other pancake on top, and press down gently. Cook until the cheese has melted, 2 to 3 minutes.
Cut the potato pancake in quarters and serve topped with apple ragu.SERVINGS:4 servingsFrom:Todd English of Olives in Boston, recipe from The Olives Table (Simon & Schuster)PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION