“Instant” Dutch Yellow Potatoes

Instant Dutch Yellow Potatoes

Recipe excerpt from:
American Gravy
by Andrew Gruel

Sometimes when I come home late, I have to make a meal for the family with whatever is left in the fridge. We always keep a bag of Melissa’s Dutch Yellow Potatoes on hand, so I commonly revert back to this quick and simple classic. Most importantly, the kids and my boss love it.

This is a simple 2-step process. First, you cook the potatoes in boiling acidulated water. The vinegar acts to prevent the starch from breaking down. Next, you strain and slice the potatoes, then pan-sear them as if you were cooking scallops. Finish with some butter, sea salt, and fresh parmesan; you’re all set with a delicious meal (or side) in around 20 minutes.

About Dutch Yellow Potatoes. Dutch Yellow® Potatoes or DYPs®, are the perfect small potato. Grown in nutrient-rich volcanic soil, DYPs® are produced under the best conditions possible. These potatoes are round with golden yellow skin and creamy yellow flesh. DYPs® have a rich texture with a mixture of buttery and nutty flavors and the perfect amount of starchiness. Naturally resistant to greening and sprouting, they’re convenient to use and have a great shelf life.

Ingredients

  • One bag of Dutch Yellow Potatoes (about 1 lb)
  • 1 tablespoon white vinegar or cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 tablespoon kosher or sea salt
  • fresh chives and fresh cracked peppers to garnish

Steps

Put your potatoes in a small sauce pot cover with cold water, add vinegar, and bring to a boil. Boil for about 15 minutes or until they are fork tender. Strain the potatoes and run cool water over them so they are easy to handle. Slice the in half. Get a saute pan hot and add the olive oil. Sear the potatoes on each side, or saute and flip, then finish with some whole butter off the heat. Garish with chives, salt and pepper and serve with a blizzard of fresh parmesan.

Mushroom Toast

Mushroom Tahini Toast by Michael Crupain MD

Recipe excerpt from:
The Power Five: Essential Foods for Optimum Health

by Michael Crupain, MD, MPH

When bread becomes toast, it undergoes a Maillard chemical reaction, which is a food-geek way to say it becomes even tastier. It also adds a crustiness, for an ever-better bed for toppings like the mushroom-tahini mixture in this recipe. This is a crowd-pleasing appetizer, but sometimes I have it for breakfast or lunch. If you’re feeling fancy, garnish with a sprig of thyme at the end for a picture-perfect finish.

Prep time: 25 minutes
Cook time: 15 minutes
Serves: 4 to 6

Ingredients

  • 1 pound assorted mushrooms (such as oyster, maitake, shiitake)
  • ½ teaspoon urfa chile flakes (dried Turkish chile peppers)
  • 3 tablespoons olive oil, plus more for finishing
  • Salt
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 cup dry white wine
  • 3 tablespoons tahini
  • 4 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

Directions

Coarsely chop the mushrooms, and add to a bowl with the chile flakes and oil. Toss to coat the mushrooms.

Cook the mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Season with salt, add the garlic, shallot, and thyme, and sauté for 4 minutes or until the shallot is soft. Stir in the wine, and cook until just evaporated. Turn off the heat, and stir in the tahini. If the mixture is too dry, add 1 to 2 tablespoons water for desired consistency. Spoon the mushrooms over the toast, sprinkle with salt to taste, and serve.

Chili Crisp Burrata Salad with Arugula, Apple, and Walnuts

Chili Crisp Burrata Salad with Arugula plus Apple and Walnuts

Recipe excerpt from:
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings

by James Park

I will be honest here: This salad is just an excuse for us to eat creamy burrata with chili crisp. And it’s a fun performance for yourself or a crowd when cutting into a hunk of burrata drizzled with chili crisp. Every time I make this for a dinner party, my dinner guests go wild for it! The thrill and joy everyone gets from seeing the oil and bits of chili crisp fall into the crack of ooey, gooey burrata balls is simply marvelous. The creamy burrata balances the spicy chili crisp, creating a party of flavors that will make you roll your eyes with pleasure. Even though it’s perfectly fine to eat just chili crisp–covered burrata, peppery arugula, and sweet apple bits make each bite of this salad exciting. The dressing also uses some chili crisp, which brings a pleasant warmth. When mixed with sweet, tart balsamic vinegar, it turns into an incredible vinaigrette for one of my favorite salads to eat all the time.

Serves 4

  • 1 Tbsp chili crisp, plus more for drizzling
  • 1½ tsp extra-virgin olive oil
  • 1½ tsp balsamic vinegar
  • Juice of ½ lemon (about 2 Tbsp)
  • 1 tsp granulated sugar
  • 9 oz [255 g] baby arugula
  • 1 medium apple, such as Granny Smith or Honeycrisp, cored and diced
  • 2 Tbsp roasted walnuts, chopped into small pieces
  • ¼ cup [30 g] freshly grated Parmesan cheese
  • 1 lb [455 g] burrata ball
  • Flaky sea salt
  • Freshly cracked black pepper
  1. In a small bowl, add the chili crisp, olive oil, balsamic vinegar, lemon juice, and sugar. Whisk to combine.
  2. In a large bowl, add the baby arugula, diced apple, and the dressing. Toss until everything is well coated with the dressing.
  3. When ready to serve, place the dressed arugula on a platter. Scatter the chopped walnuts over the top and sprinkle with the Parmesan.
  4. Place the burrata ball in the center of the platter and drizzle with extra chili crisp right on top. Sprinkle with flaky sea salt and freshly cracked black pepper and serve.

NOTE: It’s best to grate Parmesan on top of the salad before serving, using a Microplane rather than pregrated Parmesan cheese.

Photographer: Heami Lee
Food styling: Pearl Jones
Prop styling: Gözde Eker

Show 543, September 16, 2023: IL Fiorello Olive Oil Company, Fairfield, CA Part One

Ann Sievers of Il Fiorello Olive Oil Company

IL Fiorello Olive Oil Company is a family-owned company dedicated to growing and milling the finest quality artisan olive oil. Owners Ann and Mark Sievers produce oil from their own certified organic groves. Their properties are located in Green Valley and Suisun Valley between Fairfield and Napa Valley, a still-rural area where creek-side soils allow good drainage for the trees.”

“An interactive Olive Oil Tasting is offered daily at 11 a.m., 1 p.m. and 3 p.m. Reservations are required, 14 ppl maximum. $25 per person. Enjoy a comparative tasting of IL Fiorello’s Extra Virgin Olive Oils, Co-Milled Oils, and Balsamic Vinegar Reductions. Led by their experienced staff, you will learn how to appreciate olive oils and enjoy a chef-crafted food pairing to expand your palate. Reserve ahead for Charcuterie & Cheeseboards or Soup of the Month.”

“A Farm Menu prepared by their on-site chef is available daily from 11:00 a.m. – 4:00 p.m. Reservations strongly advised.”

“A Tour & Olive Oil Tasting experience generally commences at 10:00 a.m. and are available daily. Reservations are required. The time limit is 2 hours ($50/person)”

“During the tour of the IL Fiorello organic property, the guide discusses the history of olive oil, the significance of the term extra virgin, and the production of their international award-winning olive oils. Guests visit the olive grove to look at the different olive varieties and how IL Fiorello cares for their trees. The tour continues with a visit to their state-of-the -art Pieralisi Gold olive mill, capable of milling 5 tons of olives an hour. The Tour concludes with a guided tasting of IL Fiorello’s olive oils and balsamic vinegar reductions.”

Founder and distinguished Culinary Educator Ann Sievers joins us along with Husband and Founder, Mark Sievers.

Show 543, September 16, 2023: IL Fiorello Olive Oil Company, Fairfield, CA Part Two

Ann Sievers of Il Fiorello Olive Oil Company

IL Fiorello Olive Oil Company is a family-owned company dedicated to growing and milling the finest quality artisan olive oil. Owners Ann and Mark Sievers produce oil from their own certified organic groves. Their properties are located in Green Valley and Suisun Valley between Fairfield and Napa Valley, a still-rural area where creek-side soils allow good drainage for the trees.”

“An interactive Olive Oil Tasting is offered daily at 11 a.m., 1 p.m. and 3 p.m. Reservations are required, 14 ppl maximum. $25 per person. Enjoy a comparative tasting of IL Fiorello’s Extra Virgin Olive Oils, Co-Milled Oils, and Balsamic Vinegar Reductions. Led by their experienced staff, you will learn how to appreciate olive oils and enjoy a chef-crafted food pairing to expand your palate. Reserve ahead for Charcuterie & Cheeseboards or Soup of the Month.”

“A Farm Menu prepared by their on-site chef is available daily from 11:00 a.m. – 4:00 p.m. Reservations strongly advised.”

“A Tour & Olive Oil Tasting experience generally commences at 10:00 a.m. and are available daily. Reservations are required. The time limit is 2 hours ($50/person)”

“During the tour of the IL Fiorello organic property, the guide discusses the history of olive oil, the significance of the term extra virgin, and the production of their international award-winning olive oils. Guests visit the olive grove to look at the different olive varieties and how IL Fiorello cares for their trees. The tour continues with a visit to their state-of-the -art Pieralisi Gold olive mill, capable of milling 5 tons of olives an hour. The Tour concludes with a guided tasting of IL Fiorello’s olive oils and balsamic vinegar reductions.”

Founder and distinguished Culinary Educator Ann Sievers continues with us along with Husband and Founder, Mark Sievers (the milling expert.)

Hatch Chile Potato Salad

Hatch Chile Potato Salad by Yvette Marquez-Sharpnack

Recipe excerpt from:
Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating

by Yvette Marquez-Sharpnack

This potato salad is the perfect culinary marriage of me and my hubby. He is of German descent, and this red potato salad has a tangy mustard and vinegar dressing that is reminiscent of a traditional German potato salad. But it also has creamy mayo and roasted green chile in honor of my Mexican heritage.

Makes 4 Servings

  • Kosher salt and ground black pepper
  • 1 lb (450 g) small red potatoes (about 10 potatoes), quartered
  • ¼ small red onion, thinly sliced
  • 2 fresh Hatch or Anaheim chiles, roasted, peeled, seeded, and chopped (page 15)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sesame seeds
  • 3 green onions, white and tender green parts, chopped
  • 2 tablespoons chopped fresh cilantro (optional)

Bring a pot of salted water to a rolling boil over medium-high heat. Add the potatoes and cook until fork-tender but not falling apart, 15–18 minutes.

While the potatoes are cooking, in a bowl large enough to hold the finished salad, combine the red onion, chiles, mustard, oil, vinegar, mayonnaise, and sesame seeds and mix well to make a dressing.

Season with ½ teaspoon each salt and pepper.
 
When the potatoes are ready, drain well and toss with the dressing, coating evenly. Add the green onions and cilantro (if using), season with salt and pepper, and toss to mix evenly.
Let cool to room temperature and serve right away, or cover and refrigerate until ready to serve.
 
Cook’s Note: For a milder version, use 1–2 poblano chiles for the Hatch or Anaheim chiles.

Show 521, April 15, 2023: K + M Chocolate, Napa, with General Manager Hallot Parson

Hallot Parson of K + M Chocolate

K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil.”

“Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.”

“True to Chef Thomas Keller’s reputation for unparalleled excellence in American cuisine, K + M Chocolate’s new bean-to-bar K + M Chocolate collection reflects the Chef’s exacting quality standards and meticulous attention to detail. These single-origin chocolate bars emphasize nuanced tasting notes while custom ground beans and unique ingredients collide for whimsical flavor expressions. From Truffle Fries to 68% Dark Carenero, there’s a little something sweet for everyone. Each bar of K + M Chocolate is roasted, ground and molded by hand in small batches in Napa Valley, California. Packaged in recycled paper and compostable foil.”

K + M Extra Virgin Chocolate (the original product) employs a unique production methodology and the addition of a small amount of heart-healthy MANNI organic extra-virgin olive oil which infuses their bean-to-bar chocolate with its signature texture while boosting its antioxidant properties. The cocoa bean is naturally high in antioxidants that not only provide much of the aroma and flavor of chocolate but also offer a wide range of health benefits. Standard methods used today for turning cocoa beans into chocolate may result in the loss of 60 percent or more of those antioxidants.”

They also create a Classic Hot Chocolate mix (properly rich and decadent) as well as three additional flavors of a premium drinking chocolates.

The General Manager of K + M Chocolate, Hallot Parson, is our guest.

Bruschetta

Bruschetta by Brianne Grajkowski

Recipe excerpt from:
Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook
by Brianne Grajkowski

Serves 6 / 15 Minutes

Ingredients

  • 1 Baguette, sliced 1 inch thick
  • 1 Tablespoon Olive Oil for bread, 2 Tablespoons for tomatoes
  • 1 Cup Of Cherry Tomatoes
  • 1 Tablespoon of Garlic
  • 2 Tablespoons of Chopped Basil
  • 1/2 Teaspoon of Salt

Instructions

Toast baguette slices with a drizzle of olive oil in toaster oven for 5 minutes. Dice cherry tomatoes into 1/4 inch pieces. Sauté tomatoes in olive oil and garlic for 3 minutes in a medium skillet on medium heat. Remove from heat. Add salt and basil and stir. Spoon onto each slice of baguette then serve. SPOON! Use a large spoon to scoop up the tomatoes and pour onto each slice of baguette.

Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a break from assembling a colorful cheese board to join us.

Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a 2nd break from assembling a colorful cheese and charcuterie board to continue with us.