Ryan Whitman of Gracious Catering in Milwaukee, WI has created this recipe using Idaho potatoes and caviar.
Courtesy of Idaho Potato |
Ingredients:
- Chive Créme Fraiche
- 2 1/8 cups Créme Fraiche
- 2 ounces olive oil
- 1 ounce fresh chives
- salt and pepper
- Chive Oil
- 1 ounce fresh chives
- 10 ounces extra virgin olive oil
- salt and pepper
- Caviar
- 1 ounce Lady Elena Caviar Americana Caviar (White Sturgeon)
- Spoon
- 1 or 2 Idaho ®potato (50 ct)
- French
- Beet Powder
- 2# Sliced Beets
Chive Créme Fraiche
- In blender combine all ingredients until smooth. Season with salt and pepper to taste. If your local grocer does not provide crème fraiche, you can substitute with 1 cups sour cream and 1/8 cup buttermilk.
Chive Oil
- Combine all ingredients in a bar blender. Season with salt and pepper to taste.
Caviar
- Place your caviar order at http://ladyelenacaviar.com/products/americana-white-sturgeon-caviar
- Served Chilled.
Spoon
- Make a spoon template using a plastic container lid. Slice potato very thin. Lay potato under template and cut out with a paring knife. Fry at 340 degrees until golden brown
Beet Powder
- Dry in an oven at 150 degrees for approximately 12 hours. Then grind in a coffee grinder.
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