Recipes Inspired by the Mothers of Celebrity Chefs and
Blue Potato Strudel with Brown
Butter Herb Sauce
By Roxsand Scocos, Roxsand's Restaurant and Bar, Phoenix AZ
"One person can make a difference, and my mother
proves that everyday of her life."
- 2 Lbs blue potatoes, peeled and cut into 1/8 inch slices
- substitute Yukon Gold)
- 1 3/4 Tsp salt
- 2 onions chopped
- 2 large eggs, beaten to mix
- 3 Tbsp flat leaf parsley chopped
- 12 sheets phyllo dough
- 6 Tbsp olive oil
- Fresh ground black pepper
- 3/4 Lb butter
- 3/4 cup Ricotta cheese
- 3 Tbsp fresh chives, chopped
- 3 Tbsp mixed herbs, chopped (chervil, tarragon, chives,
Chef's tip: Phyllo dough is usually sold frozen. To make
working with this delicate pastry easier, thaw it slowly in
the refrigerator. Then let it come to room temperature, still
sealed so that it is less likely to crack. Make it a day ahead
and cook right before serving.
- In a large deep frying pan, heat the oil over moderate
heat. Add potatoes, 1 1/2 tsp. salt and 3/4 Tsp pepper and
cook, stirring frequently, until the potatoes are tender
and golden brown (20 to 25 minutes). Transfer to a large
- In same pan, melt 4 Tbsp. butter over moderate low heat.
Add onions and cook, stirring occasionally, until very soft
(about 8 minutes). Add to potatoes and cool slightly. In
a food processor pulse potato mixture in batches until chopped
coarse. Return to the bowl, stir in the eggs, ricotta, chives,
and parsley until just combined.
- Melt 8 Tbsp butter. Lay one sheet of phyllo dough on work
surface, a short end toward you. Keep the remaining phyllo
covered with a damp towel. Brush the phyllo sheet lightly
with some of the melted butter and top with another sheet.
Put 1/2 cup potato filling in the bottom left hand corner.
Fold up like a flag, maintaining the triangular shape. Brush
once more with butter. Put the triangle, seam side down,
on a baking sheet. Repeat with the remaining phyllo sheets
- Heat the oven to 350 degrees. Bake the triangles until
crisp and golden brown, about 35 minutes.
- Melt remaining 1 1/2 Tbsp butter in large frying pan over
moderate heat. Add remaining 1/4 Tsp salt. Cook until butter
turns golden brown, about 4 minutes. Remove from heat and
cool slightly. Stir in herbs and a pinch of pepper. With
a serrated knife, cut the triangles in half. Put one half
in the center of the plate and lean the other half against
it so that you see the filling. Drizzle the butter sauce
around each serving.