From the demo: Japanese Fusion with Yumiko Weeks 4 servings Ingredients: 10-12 oz potatoes (any kind except red) peeled and julienned ½ medium onion (yellow), chopped ½” wide 4 cups water 4 heaping tbsp SHIRO (white) MISO 1½ tsp DASHI 2 green onions, finely minced Boil the potato in water (4 cu[...]
Posts Tagged ‘potato’
Roast Leg of Lamb Coated in an Herbal Rub and Pan Potato Babies
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 1 Leg of Lamb, approx. 5 lbs. 1 can NOMU lamb rub 3T Extra Virgin Olive Oil TT Kos[...]
Inside Out Potato Skins in Bacon Cups
From the demo: Entertaining with Bacon! Recipes courtesy of Chef Amy Jurist Yields 2 Dozen Appetizers 1 pound of Regular Cut Bacon(not thick cut) 1 Package of Roschti Potatoes or a 12 oz bag of Frozen Hash Brown Potatoes – fried crisp(per package instructions) and seasoned with salt & pepper[...]
Savory Potato Latkes
From the Demo: Latkes Two Ways, Courtesy of Sue Mischel Ingredients: 2 medium carrots grated 1/2-3/4 cups finely diced green pepper 1 pound potatoes 1 small onion 1 egg 2 tbs flour oil for frying note: When hand-grating vegetables, use the side of the grater (rebisen) with the larger holes. Preparat[...]