Rachael Ray: 3-Ingredient Stuffed Figs + Pommes Chef Anne Recipe

Rachael Ray: 3-Ingredient Stuffed Figs + Pommes Chef Anne

Chef Anne Burrell was thrilled to be with her pal Rachael Ray just days before the Christmas holiday. She brought two recipes with her, to show just how easy it can be to prepare a tasty treat for your friends and family. However, you may be tempted to keep her stuffed figs for yourself! Using just three ingredients, her Figs Stuffed with Gorgonzola and Walnuts are so good, I guarantee you won’t be able to eat just one! Plus, her Pommes Chef Anne is her take on a beautiful and delicious potato dish that almost looks too good to eat. That is, until you get a whiff of how incredible it smells!

To get Chef Anne’s recipes, click next page.

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Rachael Ray: 3-Ingredient Stuffed Figs + Pommes Chef Anne Recipe Ingredients

Rachael Ray: 3-Ingredient Stuffed Figs + Pommes Chef Anne Recipe

Anne Burrell’s Easy Figs Stuffed with Gorgonzola and Walnuts as well as her Pommes Chef Anne make for perfect snacks or appetizers around the holidays and Rachael Ray was thrilled to help prepare them. (ijustlovemyapron / Flickr)

For the Pommes Chef Anne:

  • 3/4 C freshly grated Parmigiano
  • 3 Russet potatoes
  • extra-virgin olive oil
  • Kosher salt

For the Figs Stuffed with Gorgonzola & Walnuts:

  • 8 oz Gorgonzola dolce – at room temperature
  • 12 fresh Black Mission or Brown Turkish figs
  • 1/2 C walnuts – quartered, toasted
  • (from the pantry: salt and balsamic vinegar)

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Rachael Ray: 3-Ingredient Stuffed Figs + Pommes Chef Anne Recipe Directions

For the Pommes Chef Anne:

  1. Preheat the oven to 425 degrees
  2. Work with one potato at a time to slice each about 1/8-inch thick on a mandolin
  3. Coat an ovenproof 8-inch nonstick saute pan with olive oil
  4. Starting in the middle of the pan, lay the potato slices in concentric circles
  5. Brush the layer of potatoes with oil then add another layer
  6. Brush each layer with olive oil and sprinkle every second or third layer with a liberal amount of grated Parmigiano and salt
  7. After each layer of potatoes, use a spatula to press down on the potatoes so they are compact
  8. Heat the pan over medium-high heat
  9. When a brown crust has formed, place the pan in the oven for 20 minutes
  10. Remove the pan from the oven and put a lid on the top
  11. Tip the pan to drain off any excess oil (don’t forget this step!)
  12. After the excess oil has drained, flip the pan over so the cake is turned out onto the underside of the lid
  13. Carefully slide the cake off the lid and back into the pan so the brown side is on top
  14. Return the uncovered pan to the oven and bake for 15 more minutes
  15. Cut into wedges and serve

For the Figs Stuffed with Gorgonzola & Walnuts:

  1. Preheat the oven to 350 degrees
  2. Slice the digs in half lengthwise then put them on a baking sheet and make a hole in the middle
  3. Drizzle the fig halves with 2 or 3 drops of balsamic vinegar, then sprinkle with salt
  4. Fill each fig with Gorgonzola then top with a quarter walnut
  5. Bake for 5 minutes, until the cheese is melted and bubbly

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