Category Archives: Potatoes

Artichoke, Bacon, and Raclette Stuffed Baked Red Potato

Posted on by
2

Ingredients

  • Red Potatoes, cut in half and remove a bit of potato so you can stuff awesome things in there
  • 2 artichokes,   blanched then boiled then meat removed from the petals
  • Bacon, cooked and diced
  • Raclette cheese
  • Salt and pepper, tt
  • Olive oil

Procedure

  1. Bake red potatoes with a little olive oil, salt, and pepper inside the potatoes at 375-400F for 7-10 minutes
  2. Remove potatoes then stuff them and cover with raclette cheese
  3. Cook until cheese is melted

Enjoy,

Eric

Cedar Planked Salmon with Persimmon Duxelle and Wine Poached Potatoes

Posted on by
1

IMG_4063

I learned how to do cedar planking in class the other day so I figured I would give it a shot at home. I talked to my Chef and asked him all the tips and things I should expect and I was off! This is version 1.0 of this and I will be doing this another time before I make this in Ohio for a catering gig during Thanksgiving (yup, it’s a big one).

I don’t make it out to home improvement stores very often so I headed over to one of the big box style lumber yards or whatever the hell they’re called and bought some pieces of cedar. They looked at me a little funny when I asked them to cut the pieces of wood to about 8 inches because they were untreated fence posts.  The person who was cutting the wood asked me what it was for and I said it was for cooking…..another strange look. Anyway, I get the last laugh!!!!

Ingredients:

  • Untreated cedar planks…..soaked in water for a while (don’t ask how long, I’m still working on that)……then rubbed with a little oil before cooking
  • Sockeye salmon
  • Rub for salmon….smoked paprika, oregano, salt, pepper, cumin
  • Mini-Dutch potatoes
  • Parsley Salt
  • White Wine
  • Water
  • Black Pepper
  • Persimmon
  • Mushrooms, minced
  • Parsley, minced
  • White wine vinegar
  • Shallots, minced
  • Clarified butter

Procedure:

Salmon

  1. Rub salmon with spices…..rub it…..yeah
  2. Heat oven to 300F
  3. Place salmon on planks after you have rubbed planks with olive oil
  4. Cook until done
  5. Baste with a little clarified butter for that nice shiny appearance

Potatoes

  1. Place potatoes in a shallow roasting pan with 50% water and 50% wine…….This is where most of you will tell me I’m out of mine mind…..this is where I’ll tell you, “try it”.
  2. Place potatoes in oven at 300F
  3. Cook potatoes until they are tender….this one takes a while….so use the smaller potatoes as shown
  4. Finish with parsley salt

Persimmon

  1. Slice tops of persimmon and scoop out seedsIMG_4055
  2. In a small pan place shallots, clarified butter, and white wine vinegar on medium heat
  3. Deglaze with white wine
  4. Add minced parsley, salt, and pepper
  5. Remove from heat once liquid is almost gone and place in a small bowl lined with paper towels
  6. Stuff persimmon with mushroom mixture
  7. Place on baking sheet and cook until done……..you can blanch and remove the skin (it’s what I will do next time)

Enjoy,

Eric

Buttermilk Soaked Halibut with Dill, Tarragon Mashed Potatoes, and a White Wine Gravy

Posted on by
2

IMG_2786

Went to a friend’s house to watch the Seahawks play. They supplied the halibut I supplied the awesomeness. The picture is lacking because I didn’t want to pose up a shot in front of all the guys……a little weird. So I did a quick fire as I was walking by the table……sneaky.

Equipment:

  • Stock Pot
  • Baking Sheet
  • Small Sauce Pan

Ingredients:

Halibut

  • Fresh Halibut
  • Buttermilk
  • Dill
  • Salt and Green Peppercorn

Mashed Potatoes

  • Russet potatoes, peeled
  • Parmesan cheese
  • Heavy Cream
  • Sour Cream
  • Tarragon, minced
  • Parsley, minced
  • Soft butter
  • Salt and Green Peppercorn

White Wine Gravy

  • White Wine
  • Flour
  • Milk
  • Butter
  • Sopressata, minced
  • Parsley, minced
  • Salt and Green Peppercorn

Procedure:

Halibut

  • Soak halibut in buttermilk, salt, and pepper overnight
  • Place on baking sheet and top with fresh dill
  • Place halibut under broiler and cook for 2-3 minutes or until you start to develop and nice golden brown crust on top
  • Stop oven from broil then set to 325 and cook until halibut is done
  • Remove from heat then squeeze lemon juice over the top

Mashed Potatoes

  • Boil mashed potatoes
  • Remove from heat then mash and fold in rest of the ingredients
  • Garnish with parsley and tarragon

White Wine Gravy

  • Heat up sopressata in pan with a little butter
  • Deglaze with white wine
  • Add milk and whisk in flour
  • Add parsley, salt, and pepper

Enjoy,

Eric

Turmeric, Clove, and Cinnamon Brined Pork Chop……………….

Posted on by
1

IMG_2301

(the little black speck in the middle, damn!!!!)

………..with a spicy butter sauce served with Rosemary Mashed Potatoes and a Homegrown Tomato and Cucumber Salad with a White Wine Vinaigrette.   That took forever to explain, yikes!!! Anyway, I’m still working on this whole camera techniques thing so be patient!

Equipment:

  • Grill
  • Small sauce pan
  • Whisk
  • Bowl
  • Stock pot with salty water

Ingredients:

Pork Chops

  • Turmeric, clove and cinnamon in a salt and sugar brine

Mashed Potatoes

  • Russet potatoes
  • Parmesan Cheese
  • Fresh Rosemary, minced
  • Soft butter
  • Sour Cream
  • Heavy Cream
  • Sea salt

White Wine Vinaigrette

  • White wine
  • White wine vinegar
  • Extra virgin olive oil
  • Sel de mer (salt)
  • Black pepper

Spicy Butter Sauce

  • Butter, Smoked Paprika, Cayenne, Salt, Black Pepper, White Wine Vinegar, and White Wine

Procedure:

Pork Chop

  1. Brine pork chops with ingredients listed in ziplock bag for 1-3 days
  2. Remove from bag, run under water, then pat dry
  3. Place on grill and cook until you have reached desired doneness

Mashed Potatoes

  1. Place potatoes in salty water and cook until done
  2. Remove from water and strain then mash
  3. Fold in Parmesan, rosemary, butter, sour cream, heavy cream, and salt

White Wine Vinaigrette

  1. In a bowl pour in white wine and white wine vinegar
  2. Slowly whisk in olive oil
  3. Add salt and pepper to finish

Spicy Butter Sauce

  1. In a small sauce on high heat toast paprika and cayenne
  2. Add butter, white wine vinegar and quickly stir in salt and black pepper
  3. Deglaze with white wine and remove from heat
  4. Stir in butter then immediately pour on pork.

Enjoy,

Eric

Gaufrette Potatoes a.k.a. Waffle Fries

Posted on by
3

IMG_1948

As I make my journey through culinary school I’m starting to realize the new exciting recipes of today are mostly knock offs and renames of original recipes that have been around for decades/centuries. Marketing departments at large food companies are always looking for a new way to make something like a gaufrette sound interesting to you. I seriously thought the waffle fry was from Texas……. I lived down there for a few years while my dad was stationed there and that’s pretty much all I saw as far as fries were concerned. Actually, deep fried anything is pretty much what I saw down there……….

Anywho, here is the restaurant process on how to make nice and crispy fries. If you don’t have a mandolin then don’t worry, use this process the next time you make fries or chips. What? You’ve never made chips or fries at home? You should try it! One potato, a few cuts here and there and directly into your oil of choice. You save yourself all the preservatives and additives of regular bagged potato chips and you have a better time making/eating them. GO MAKE THEM NOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! AHHH!!!!!!!!!

Equipment:

  • Mandolin
  • Deep Fryer
  • Baking Sheet
  • Lots of paper towels
  • Parchment paper

Ingredients:

  • Russet Potatoes
  • Sugar
  • Salt
  • Canola oil

Procedure:

  1. Slice the potatoes then pat dry with paper towels then immediately place in canola oil that is cooking between 350-375F.  If you are going to be cooking a lot of chips then set it to 375 because the large amount of potatoes being added to the oil will reduce the temperature and you will soggy chips if they aren’t cooking to at least 350F.
  2. Remove from heat after 10-15 seconds then place on paper towels and pat dry.  You are blanching the chips and you want to see a little blistering on the outside of the chips.
  3. Sprinkle salt and sugar on the chips and lay on parchment paper then place in freezer. You can leave these in the freezer for up to a week.
  4. Remove from freezer then place in hot oil again and cook until chips are turning golden brown then remove from heat.
  5. Pat dry and pour some salt on them and serve!

Enjoy,

Eric

Potatoes and Apples Anna with an Open Face Mirepoix Omelette

Posted on by
3

IMG_1551

Breakfast is served!

Potatoes Anna (Click for recipe)

Apples Anna

Equipment:

  • Cast iron pan

Ingredients:

  • Thinly sliced apples, use a mandolin
  • Sugar
  • Valencia Orange, zested and juiced

Procedure:

  • Heat up the pan then add a little orange juice then arrange the apples round and round about a half an inch up
  • Place in the oven at 375F let cook for about 5 minutes then remove from oven and flip
  • Pour in a little more juice then cook for another 3-4 minutes with a little sugar and zest on top
  • Remove from heat and let rest for a minute or two then slice up and serve

Open Face Mirepoix Omelette

Equipment:

  • Cast iron pan
  • Spatula

Ingredients:

  • 4 eggs, scrambled
  • 1/4 lb mirepoix. 50% onion, 25% celery, 25% carrots
  • 1 small tomato, diced
  • Fresh Parsley, minced
  • Salt and pepper to taste
  • Clarified butter

Procedure:

  1. Sweat the mirepoix in clarified butter
  2. Add the tomato, parsley, salt and pepper
  3. Add the eggs then move the entire mixture towards the middle of the pan
  4. Place pan in oven at 375F for 5-7 minutes
  5. Remove from oven, adjust seasonings to your taste then serve

Enjoy,

Eric

Chateau Rosti Potato

Posted on by
2

(Click each picture to make it larger)

We made this in class last week and I was looking for a way to make it my own. Normally, this potato would be cooked with a roast but I have a few friends that are vegetarian so I wanted them to partake in the meal so I roasted this potato with a mirepoix towards the end of cooking the potato.  This process takes a little over an hour and involves cutting the potato into a large tourner cut. I needed to practice this cut so ta-da, you get tourner cut potatoes!

Equipment:

  • Cast Iron Pan
  • Tongs

Ingredients:

  • 6 russet potatoes cut into a large tourner
  • 1 pound mirepoix. 50% Onion, 25% Celery, 25% Carrots
  • Clarified butter
  • Salt and pepper

Procedure:

  1. Heat up the cast iron pan on the top of the stove then pour in some clarified butter
  2. Place the potatoes in the pan and fry each side until golden brown
  3. Place the entire pan in the oven and cook for 45 minutes to an hour at 350F
  4. 20 minutes before being done place in the mirepoix in the pan with some salt and pepper
  5. The potatoes are done when you poke the potato with a knife and it goes through easily. The potato will have a nice crispy crust on the outside and on the inside it will have the texture of a mashed potato.

Enjoy,

Eric

Potatoes (11 ways)

Posted on by
5

Rough Draft!

Mashed Potatoes

(Picture)

Mashed Potatoes

Equipment:

  • Stock pot
  • Metal Bain Marie
  • Food Mill
  • Spatula
  • Piping bag

Ingredients:

  • Russet Potatoes
  • Salt
  • Heavy Cream
  • Salt and White Pepper, to taste
  • Warm butter

Procedure:

  1. Boil the potatoes in salty water, peeled, for 40 minutes. Reduce to simmer for the majority of cooking.
  2. Test the doneness of the potato by dropping a pairing knife into a potato, goes in easily then it’s done
  3. Remove potatoes from water then run through food mill.
  4. Season potatoes with cream, salt, white pepper, and warm butter
  5. Place in piping bag and serve on plate

Croquette

(picture)

Equipment:

  • Stock pot
  • Food mill
  • Deep Fryer

Ingredients:

  • Russet potatoes, peeled
  • Egg yolks (for every 3 potatoes add 2 egg yolks)
  • Salt and pepper to taste
  • Heavy Cream
  • Butter
  • Standard breading procedure-      Egg wash, flour, and breading

Procedure:

  1. Boil potatoes in salty water for 40 minutes.
  2. Run the potatoes through a food mill.
  3. Mix together egg yolks, salt, white pepper, cream, and butter into eggs
  4. Once potatoes form a paste mold them into corks then cool
  5. Place corks through standard breading procedure then place in deep fryer at 350-375F
  6. Remove from deep fryer when golden brown, place on paper towels then salt and serve

Duchesse

(picture)

Equipment:

  • Stock pot
  • Food Mill
  • Brush
  • Piping bag with large star tip
  • Baking Sheet
  • Parchment paper

Ingredients:

  • Russet potatoes
  • Egg yolks
  • Salt and White Pepper to taste
  • Heavy Cream
  • Butter

Procedure:

  1. Boil potatoes in salty water for 40 minutes
  2. Run potatoes through food mill
  3. Stir in egg yolk, salt, white pepper, cream and butter until you have a paste
  4. Fill piping bag then pipe potatoes onto baking sheet with parchment paper. 3 inches high and 3 inches wide
  5. Egg wash exterior of egg- egg wash consists of whole egg with a little white removed and heavy cream
  6. Bake @ 350F for 20 minutes then serve

Gnocchi

(picture)

Equipment:

  • Stock pot
  • Potato Ricer

Ingredients:

  • Russet Potatoes, unpeeled
  • 1 egg yolk per potato
  • 1/2 cup flour per potato

Procedure:

  1. Boil potatoes for 40-60 minutes in salted water
  2. Peel potatoes then run through potato ricer and make a mound of potatoes
  3. Make a mound into the well then whisk in yolk and add salt
  4. Gradually add flour while kneading potato mixture at the same time
  5. Shape gnocchi then place into salted boiling water
  6. When gnocchi rises to the top it is done

Dauphinoise

(picture)

Equipment:

  • Mandolin
  • Cast iron pan
  • Casserole dish or hotel pan lined with parchment paper

Ingredients:

  • Russet potatoes sliced 1/8 of an inch thick through mandolin
  • Heavy cream
  • Salt and pepper to taste
  • Minced thyme
  • Fine grated gruyere cheese

Procedure:

  1. Make layers of potatoes in the pan
  2. Stir together heavy cream, salt, pepper, thyme, and cheese
  3. Spread mixture onto every third layer of  potatoes, final layer has mixture as well
  4. Cover with foil and bake for 1 hour @ 350F
  5. Uncover and bake until tender, test with knife
  6. Cool for 1 hour then cut

Deep Fried (Pomme Frite, Allumettes)

Equipment:

  • Mandolin
  • Deep Fryer

Ingredients:

  • Russet potatoes

Procedure:

  1. Cut, Soak, and dry potatoes   (Pomme Fritte is a batonnet, Allumette is a match stick)
  2. Blanch potatoes then freeze
  3. Place potatoes in deep fryer at 350-375F until golden brown
  4. Place on paper towels then salt

Anna

Equipment:

  • French Steel Pan
  • Mandolin

Ingredients:

  • Russet potatoes sliced 1/8 inch thick with mandolin
  • Clarified butter, 2 ounces

Procedure:

  1. Add clarified butter into pan
  2. Layer potato building to an 1 inch in height
  3. Add rest of butter then let potato rest for 1 minute
  4. Slide pan into oven at 350F for 8-10 minutes
  5. Take a flat pan and pour off excess liquid into separate pan then flip and place back in oven
  6. Cook until both sides are golden brown

Pomme Rosti

Equipment:

  • Mandolin
  • Saute pan

Ingredients:

  • Clarified butter
  • Potatoes cut into julienne with mandolin

Procedure:

  1. Add clarified butter in hot pan
  2. Place potatoes in pan about 3/4 inch to 1 inch high
  3. Move to oven at 350F
  4. Cook until golden brown

Tourner

Equipment:

  • Stock pot
  • Saute Pan

Ingredients:

  • Russet potatoes, cut into tourner
  • Whole butter
  • salt and pepper to taste
  • minced parsley

Procedure:

  1. Boil potatoes in salty water until just turning soft
  2. Place in ice bath
  3. Saute in butter with parsley, salt and pepper

Chateau Rosti

Equipment:

  • Cast Iron Pan
  • Tongs

Ingredients:

  • 6 russet potatoes cut into a large tourner
  • Clarified butter
  • Salt and pepper

Procedure:

  1. Heat up the cast iron pan on the top of the stove then pour in some clarified butter
  2. Place the potatoes in the pan and fry each side until golden brown
  3. Place the entire pan in the oven and cook for 45 minutes to an hour at 350F
  4. The potatoes are done when you poke the potato with a knife and it goes through easily. The potato will have a nice crispy crust on the outside and on the inside it will have the texture of a mashed potato.

Fondante Rosti

This is a medium sized tourner that is pressed an inch thick with a spatula while cooking……Use the same recipe as the Chateau

College Dude Food: Salt and Apple Cider Vinegar Potato Chips

Posted on by
3

P8030013

Get home late from school, want a quick snack, what do you do?!?!?!?!? I make potato chips.

Prep Time: 5 minutes
Cook Time: 3-5 minutes

Equipment Needed:

Deep Fryer
Mandolin

Ingredients:

  • 3 or 4 red potatoes
  • Kosher salt
  • Apple Cider Vinegar

Procedure:

  • Use the mandolin to make paper thin slices of the potatoes.
  • Take a towel and pat dry the potatoes
  • Place the thin sliced potatoes in the deep fryer at 350F and cook for 3-5 minutes
  • Remove chips from heat and place on paper towel to soak up some of the grease
  • Immediately sprinkle sugar on chips then let rest
  • Pour a little vinegar on then serve immediately

Enjoy,
Eric

Grilled Chicken With A Creamy Pesto and 2 Herb Potatoes

Posted on by
2

(Click each picture to make it larger)

Weeeeeee, I suck at naming my recipes! Good thing  I only worry about the cooking aspect! Try it, eat it, and love it. Lots of running around with this recipe, I need a grill with stove top burners.

Ingredients:

Grilled Chicken

3 chicken breasts
2 tbsp. extra virgin olive oil
1 tsp. garlic salt
1/2 tsp. crushed red pepper
1 lime, juiced

Mix all the ingredients in a bowl then cover and place in the refrigerator for 15 minutes. Remove from the refrigerator then place on a grill and cook until done.

Pesto (this is a little different than traditional pesto so don’t freak out)

1 /2 cup minced fresh basil
5 fresh garlic cloves, minced
1 tbsp. extra virgin olive oil
1 tbsp. crushed pine nuts
1/4 cup heavy cream
1 ounce mozzarella cheese (what, no ricotta????? I told you not to freak out)

Take a small sauce pan and slowly heat up the olive oil then stir in the garlic and cook for 2 minutes to infuse the garlic into the oil.  Stir in the basil, pine nuts and heavy cream. Cover and cook for about 10 minutes on a slow simmer then add the mozzarella.  Get ready to throw it on the chicken once the potatoes are done!

Potatoes

A few red potatoes sliced about 3/4 of an inch thick
Olive oil
Salt & Pepper
Fresh Oregano and Rosemary

In a large skillet pan pour a little olive oil in and then sear the potatoes on one side then flip (this takes about 3 minutes).  Cover and cook for about 8 minutes on low heat then add salt, pepper, and herbs.  Serve with chicken.

Enjoy,

Eric

It’s pretty good

Herb Potatoes

Posted on by
1

(Click each picture to make it larger)

This is the first time I have used herbs from our Nomad Garden! I used Rosemary, Golden Oregano, and Lemon Thyme. I really can’t explain how much the homegrown herbs enhance the food’s flavor and taste. Love it!

Ingredients:

1.5 lbs. red potatoes
1/2 sweet onion
1/2 stick of butter
Lemon Thyme, Golden Oregano, and Rosemary
Salt and Pepper

Place all the ingredients in Pyrex 9×9 baking pan and cook at 425F for 35 minutes. Serve!!!!!!!!!!!!!!!!!!!!!!!

Enjoy,

Eric

Welcome Back Breakfast

Posted on by
3

P5100038

I really hate being by myself so when I get a chance to cook for someone after they have been gone for a little while I make sure I make something to remind them of how much I love them. Love you, Mindy! I’m awfully cheesy lately, it’s PUERTO RICO WEEK!!! 4 DAYS!

Ingredients:

Parsley Salt (this is a work in progress so I’ll just give you the ingredients)

Parsley
Garlic Powder
Sea Salt
Tarragon
Basil
Urfa Biber

1/2 lb. Yukon Gold Potatoes, cut into small cubes
1 yellow bell pepper
2 poached eggs
4 strips of bacon, cooked

Cinnamon bread, courtesy of Stone Ground Bakery of Yelm, WA

Heat up a little oil in a pan (I used Merlot Grape Seed Oil) then add the potatoes with seasoning salt and cook for about 10-12 minutes then add the yellow bell pepper and saute for another 3-4 minutes then serve with a poached egg over the potatoes. Add a little more seasoning salt to finish it all off then serve.

Enjoy,

Eric

Chili Cheese Fries: Baseball Food Post #2

Posted on by
3

(Click each picture to make it larger)

When I do things, I do them right……over the top!

Ingredients:

Russet Potatoes, peeled and julienned.  Mandolin slicer will work best for this.
Finely Shredded Cheese                 I used pepperjack
Canola Oil and a deep fryer
Chili                        (use my recipe)
Cheese Dip       (use my recipe)

Julienne all the potatoes then place them in water with a little vinegar, this will help the potatoes from turning pink. In a small sauce pan on medium heat pour in 1 tablespoon of olive oil then stir in the garlic. Cook for approximately 7 minutes while stirring frequently.  Set your deep fryer to 350F then place the potatoes in a cook them until the edges start to golden in color. Remove from deep fryer then place on a paper towel then pour chili and cheese over the top of the fries.  Serve.

Enjoy,

Eric

Garlic Fries: Baseball Food Post #1

Posted on by
3

(Click each picture to make it larger)

Garlic with anything makes me happy.

Ingredients:

Lots of garlic, diced
Olive oil
Russet Potatoes, peeled and cut as shown.  It’s time for you to buy a mandolin slicer.
Finely Shredded Cheese                 I used pepperjack
Canola Oil and a deep fryer
More garlic!!!!!!!!!!!!

Salt Mix (I’m keeping the proportions secret on this one)

Salt
Tarragon
Parsley
Chili Powder

Julienne all the potatoes then place them in water with a little vinegar, this will help the potatoes from turning pink. In a small sauce pan on medium heat pour in 1 tablespoon of olive oil then stir in the garlic. Cook for approximately 7 minutes while stirring frequently.  Set your deep fryer to 350F then place the potatoes in a cook them until the edges start to golden in color. Remove from deep fryer then place on a paper towel then pour salt, garlic, and cheese over then serve.

Enjoy,

Eric

Fried and Baked Mashed Potatoes

Posted on by
5

(Click each picture to make it larger)

The name doesn’t do it justice. You get a little crispy texture along with a creamy mashed potato.

Ingredients:

-5 Yukon gold potatoes, peeled and thinly sliced
-1/2 white onion, diced
-1 tbsp. dried tarragon, crushed
-1 tsp. Sal De Mer  or another type of sea salt
-1 tbsp. green peppercorn, ground
-1 tsp. Turkish Oregano
-2 tbsp. Parmesan Cheese
-Extra Virgin Olive Oil
-1/4 cup sour cream
-1/4 cup milk

Pre-heat oven to 350F. In a large skillet on high heat pour in  about 2 tbsp. olive oil. Once the olive oil is crackling place the potatoes in and sprinkle the white onion, tarragon, Sal De Mer, Green Peppercorn, Oregano, and Cheese on top of the potatoes.  Pour a little more olive oil on top of the potatoes then cook for about 5 minutes.  Give the potatoes a quick stir then cover the pan with aluminum foil and place in the oven for 45 minutes. Remove from oven then mash potatoes in a bowl and stir in the sour cream and milk.  Add a little more Parmesan cheese then serve.

Enjoy,

Eric