Viking VSM700SG Use and Care Manual - Page 24

Lyonnaise Potatoes, Fondue, Basic Pasta Dough

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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 24

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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
24