Archive for May 2013

Chef Todd Humphries of Napa’s Kitchen Door, demonstrates how to make versatile, slow-cooked mixed marble potatoes. He gently simmers the potatoes with rosemary, thyme, oregano, sage, bay leaves, sugar and salt for 15 – 20 minutes. The result is richly flavored potatoes with a buttery texture for use across the menu.

Recipe at: http://www.ciaprochef.com/potatoes/recipe12/

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Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make “risotto” with a twist. Instead of rice Chef Danko uses finely cubed russet potatoes, which are starchier than other potato types. He adds butter, cheese and white wine, and crispy bacon to the dish.

Recipe at: http://www.ciaprochef.com/potatoes/recipe10/

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Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy.

Recipe at: http://www.ciaprochef.com/potatoes/recipe11/

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Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed.

Recipe at: http://www.ciaprochef.com/potatoes/recipe9/

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