Posted in Potatoes on Jun 24th, 2014
While you wouldn’t typically associate Asian
flavors with potato salad, CIA Chef
Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors
the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin
dressing, and adds snap peas and shredded carrots. For a fun and interesting finish to the dish,
he tops the colorful salad with black sesame, crunchy wasabi peas, pickled
mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix.
Recipe at:
http://www.ciaprochef.com/potatoes/recipe1/
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Posted in Potatoes on Jun 24th, 2014
CIA Chef Bill Briwa demonstrates how to make a
chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a
healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a
delicious breakfast sandwich.
Recipe at:
http://www.ciaprochef.com/potatoes/recipe6/
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Posted in Potatoes on Jun 24th, 2014
CIA Chef Bill Briwa demonstrates how to make a
grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough
to create a softer dough that holds together and retains moisture exceptionally
well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold
potatoes, scrambled eggs, arugula, and sundried tomatoes.
Recipe at:
http://www.ciaprochef.com/potatoes/recipe4/
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Posted in Potatoes on Jun 24th, 2014
While stuffed potato skins have become a sports bar
favorite, in this video CIA Chef
Bill Briwa shows us how to bring this concept to breakfast. He fills the
scooped-out roasted russet potato with its reserved potato filling, scrambled
eggs, smoked salmon, and sour cream.
Recipe at:
http://www.ciaprochef.com/potatoes/recipe5/
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Posted in Potatoes on Jun 24th, 2014
After a long winter, spring inspires beautiful
salads with all of the new produce that the season brings. In this video, CIA Chef
Bill Briwa creates a colorful spring salad with purple potatoes, fingerling
potatoes, asparagus, frisee, celery leaves, baby carrots, and radishes, all
dressed with a flavorful green goddess dressing.
Recipe at:
http://www.ciaprochef.com/potatoes/recipe2/
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Posted in Potatoes on Jun 24th, 2014
In this video,
CIA Chef Bill Briwa takes an old deli favorite, potato salad, and gives it
a kick. The potatoes are flavored with bacon, sautéed onions, whole grain
mustard, chicken stock, vinegar, and pickled onions. Served warm, this salad
makes for a perfect side dish to grilled chicken or a steak. If serving the potato
salad with sausages, Chef Briwa suggests replacing the chicken stock with beer,
such as a lager. Recipe at: http://www.ciaprochef.com/potatoes/recipe3/
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Posted in Potatoes on Jun 24th, 2014
Chef Mark
Sullivan from Spruce in San Francisco demonstrates a classic dish from his
restaurant, Spruce Potatoes
Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato
works well in this recipe. Potatoes Boulangére means “potatoes from the baker.”
The dish originated in rural France when people did not have ovens of their
own, and would bring dishes to the baker to be roasted and picked up later.
Recipe at: http://www.ciaprochef.com/potatoes/recipe8/
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Posted in Potatoes on Jun 24th, 2014
Chef Mark
Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of
potatoes and late summer vegetables. A slice of this tart is served with a side
salad at Spruce for brunch and lunch.
Recipe at: http://www.ciaprochef.com/potatoes/recipe7/
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