Photo: Idaho Potato CommissionYield: 2 servings
2 russet potatoes
as needed, canola oil
to taste, salt
4 Tbsp. feta cheese
¼ tsp. Greek oregano
splash of red wine vinegar
Peel and slice potatoes into pieces about 1/8” thick. Fry potato...
From: Chef Jen Biesty, Scala’s Bistro, San Francisco. Yield: 8 servings...
From: Dilek Dilekci, a winner in the Washington State Potatoes Culinary Student Recipe Contest. Yield: 12 servings.
3 lb. russet or yellow/gold potatoes
1 cup milk
½ cup unsalted butter
½ cup sour cream
4 cloves garlic, minced
1 tsp. salt...
Photo courtesy of BaraondaFrom: Chef/co-owner Costanzo Astarita, Baraonda Ristorante & Bar, Atlanta. Yield: varies.
5 medium calamari
3 dozen mussels
36 clams
4 baby octupuses
16 shrimp, shelled and deveined
juice of 1 lemon
1 bay leaf
...
From: Chef Holly Smith, Café Juanita, Seattle. Yield: 4 to 6 servings...
From: Chef Ethan Stowell. Yield: 4 servings...
Photo courtesy of Orchids at Palm CourtFrom: Chef Todd Kelly, Orchids at Palm Court, Cincinnati. Yield: varies.
Sweetbreads:
3 lb. veal sweetbreads
2 qt. milk
1 carrot, diced
2 celery stalks, diced
½ onion, diced
3 qt. chicken stock
2 b...
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Jul 29, 2015
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