Last night I had a craving for potato leek soup – but – was out of leeks. So I made a few adjustments and somehow cooked the food of the gods with what was in the cupboard. This is not a white soup – it will be brown with shredded red potato skins. Process: Cut ...
What’s the difference between a knish, a cornish pasty, a calzone, a potsticker and a pirozhki? Not that much – except the cultural context. All have a filling wrapped in dough that is baked, grilled or fried. This is a simple traditional potato knish. The filling is made with boiled mashed potatoes and seasonings. The ...
Potato pancakes or “latkes” are great for breakfast, lunch or dinner. Made from grated potato, egg, onion and fried in oil, they are most commonly associated with Eastern European or Ashkenazi Jewish cuisines although other cuisines including those of India and Korea make similar potato pancakes. In the Ashkenazi Jewish tradition latkes are eaten during ...
In the 500 years since potatoes traveled from the Americas to the rest of the world, they’ve been enjoyed by billions of people. This week we’ll look at a few recipes for potatoes. Mashed Mashed potatoes are the basis for many other complicated recipes and are a delight on their own. Boil potatoes, remove skins, ...
Living in California we have access to fresh ingredients that are used in many Asian cuisines. This past weekend we visited one of our local Asian supermarkets and selected a few items not readily available in the typical neighborhood store. This is baby bok choy, which is tender and cooks in minutes. It’s a member ...
Sauce Chef The Saucier is responsible for preparing all the sauces in the kitchen. Much of this work is done hours before the dining room opens. We visited a small neighborhood restaurant to look at this important work behind the scenes. Large kitchens require many cooks and are organized as a military command structure – ...
