Fingerling Potato Cups with Creme Fraiche & Caviar
by The Corner Kitchen Catering, Chef: Emily AbernathyIngredients1 lb of fingerling potatoes1 pint of sour cream1 oz caviar2 oz chives, cut on the diagonal into 1 inch piecesInstructionsBoil potatoes in salted water for 8 minutes.Cut into 1 inch pieces and slice off the bottoms. Scoop out a 1/2 inch depression in each potato to form a small cup.Fill a squeeze bottle with the sour cream.Fill half the cup with sour cream. Fill remaining side of the cup with caviar.Garnish with chives
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Perfect POTATO GRATIN stack recipe
Potato stacks
Ingredients:
(Gratin potato stack)
-russet Idaho potatoes
-melted butter for brushing each layer
-half and half to cover potatoes
-nutmeg
-salt pepper to taste
-oil for frying
(Potato stack)
-russet Idaho potatoes
-oil for frying
-salt to taste
(Sour garlic salt)
-2 tbsp garlic powder
-4 tbsp kosher salt
-2 tsp citric acid
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Crispy Parmesan Roasted Potatoes
Make these for your Sunday Roast or pass them around at a party!
Dorasti | Chips With Creme Fraiche & Caviar W/ Chef Jenner Tomaska
Ingredients
Creme Fraiche
Chives
Black Truffle
Yukon Potato
Try this simple yet savory combination at home. Purchase Your Caviar Options Here!
Jenner grew up in the southern suburbs of Chicago; at 14, he began his professional culinary career as a cook and dishwasher at a local restaurant. He went on to attend Johnson & Wales in Providence, Rhode Island, graduating with degrees in both Culinary Arts and Food Service Management.
After graduation, Jenner worked in Hilton Head, South Carolina before returning to Chicago to explore the fine dining scene. He eventually found his way, working as a tournant at mk The Restaurant under chefs Michael Kornick and Erick Williams. After two years at mk, Jenner left to join the team at Next Restaurant, where he was quickly promoted to Sous Chef and then Chef de Cuisine in May 2015. Jenner's dedication, creativity and drive in the kitchen soon led him to be once again promoted, in April 2016 he was named Executive Chef of Next, reporting directly to chef Grant Achatz.
As Executive Chef, Jenner is responsible for the re-concept of the restaurant four times annually, where everything from the cuisine, plate-ware, and service is reimagined. Due to its ever-changing nature, Jenner's culinary exposure and influence is boundless, lending to his technique and creativity.
Impressively, Jenner's tenure includes 21 of the 23 menu transitions at Next, 18 four-star Chicago Tribune reviews and three, three-star Chicago Tribune reviews. He has twice been a finalist for the prestigious James Beard Rising Star Award and continues to share his knowledge and skill with his ever-growing social media community.
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Giada De Laurentiis' Mini Twice-Baked Potatoes | Giada At Home | Food Network
Giada makes a fun game-day appetizer using baby Yukon Gold potatoes!
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Mini Twice-Baked Potatoes
Level: Easy
Total: 1 hr 30 min
Active: 1 hr 30 min
Yield: 4 servings
Ingredients
1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature
Directions
Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
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Giada De Laurentiis' Mini Twice-Baked Potatoes | Giada At Home | Food Network