Recipe for US Potato Dishes in this festive season

In food, I guess what we had come across weekly consumption, one of the vegetable you sure would not miss it, is Potato. Either you have it in your economy rice, some fried dishes or fast food. One of the event that I attended is learning about U.S potato. Remain as all time favourite for many people and chef with variety of potato that can be offer in various cooking method.

US Potatoes are the wholesome choice in nourishing the appetite with a hearty meal to celebrate the joyous moments over the festive period.

The many exciting varieties of fresh US potatoes that are readily available also add colours to preparing many creative festive meals. Potatoes offer a mouthwatering affair to stimulate taste buds during festive gatherings. It would be great for the upcoming year-end celebrations leading up to another great and fresh start in the New Year.  Executive Chef of Le Meridian Hotel went on a crafty journey and discovered endless possibilities in preparing US potato menu items to tease your taste buds.

Potato food pairing we gonna try  . ..

The chef also shared the process in serving the three exciting dishes – US potato cake, roasted US potato as well as the US potato and cheese croquette – using the different varieties of the fresh US potatoes such as Russets, Blue-Purple, Fingerlings and the yellow flesh Yukon Gold.

Russet Potatoes
The Russet is the most widely used potato variety in the United States. A large majority is grown in the Northwest. These potatoes are available year-round, are high in starch and are characterized by netted brown skin and white flesh. Because of their high-starch levels, they have a floury texture when cooked, making them ideal for baking and mashing. They are also considered good all-purpose potatoes.

Round White Potatoes
These potatoes are available throughout the year. Round whites are medium in starch level and have smooth, thin light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking. Regarded an all-purpose potato, round whites are very versatile and are particularly good for salads and for scalloped, steamed, fried or roasted preparations.

Long White Potatoes
Long whites are oval-shaped, medium in starch level and have thin, light tan skin. These potatoes have a firm, creamy texture when cooked. They are available nearly year round. Long white potatoes are good for boiling, microwaving and pan frying, but are also a good all-purpose potato.

Red Potatoes
Round Reds are more widely available and can now be found almost all year round. They are characterized by their naturally rosy red skin, but can have white, yellow or even red flesh. Red potatoes have a firm, smooth and waxy texture, making them well suited for salads, roasting, boiling and steaming. Round reds are often referred to as “new potatoes”; however, technically, “new” refers to any variety of potatoes that is harvested before reaching maturity.

Yellow Potatoes
Yellow potatoes are increasingly popular in the United States and are now available for most of the year. These potatoes have a dense, creamy texture, with golden color and mild buttery flavor, this type of potato works well for mashing, roasting, baking, boiling and steaming.

Blue and Purple Potatoes 
These potatoes originated in South America and have begun to gain popularity in the United States. Blue and purple potatoes are mainly available in the fall. These relatively uncommon tubers have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Microwaving preserves the color the best, but steaming and baking are also good methods of preparation. Natural skin tones also provide an exciting array of blue and purple colors to any dish.

 Fingerlings

Fingerling potatoes are one of the hottest trends in American restaurants. These are simply small tubers with a narrow elongated shape similar to one’s fingers. They come in a variety of naturally striking colors, although most have a yellow flesh. Length ranges from about 5-10 centimeters, with a 2.5 – 5 centimeter diameter. Their firm waxy texture makes them ideal for steaming, baking, boiling and salads. 

According to Chef Antoine, the Executive Chef of Le Meridien Kuala Lumpur, “Working in Asia for the past 16 years where people rely on rice and noodle, there lies a need to perform constant research to create new and exciting ‘potato side dishes’ to be able to satisfy the local palate”.

“Here in Malaysia, at Le Meridien Kuala Lumpur, I have the chance to run a fantastic steak restaurant where I have created a long list of innovative US potato recipes. The US potatoes are in all my menus, pairing the meat with elegance and color, and bringing balance and freshness to the plate. Prime restaurant turned famous with potato side dishes like the roasted US fingerlings with chili and rosemary or US russet mashed with truffle. With US red potatoes, I like to fry with the skin as the skin can be very crispy! For the Blue purple potatoes, steam and add in olive oil and Dijon mustard dressing…Here’s a gourmet dish by itself! My chefs have discovered the versatility of US potatoes and their suitability to a range of dishes even to the local dishes like the oxtail soup, curries, puffs …Love it!” he added.

We were then serve the freshly baked bread right out from the oven. Fresh, soft and slightly fluffy and a great potato bread to start off with. I had 4 of these.

Since this time round, its all about festive season especially for Christmas and I have been receiving invites to go Christmas party and pot luck even for NYE. Here is some of easy recipe to share along for you to reduce your headache of what to cook and prepare.

 

Roasted US fingerling potato, Provencal fresh herbs, garlic, chili, olive oil, feta crumble and sundried tomato – Left
Portion: 8 portions

Quantity Used	Unit	Ingredients	Remark
2	kg	US Fingerling potato	Washed
60	ml	Extra virgin olive oil
120	gram	Garlic	(gloves separated)
4	sprigs	Rosemary
4	sprigs	Thyme
50	gram	Unsalted butter
8	gram	Chili flakes
40	gram	Feta cheese
30	gram	Sun-dried tomato
		Sea salt	To season
		Fresh crashed pepper corn	To season

Method:
– US Fingerling potatoes are beautiful small tubers which have a concentrate potato flavor.
– They are the best when cut in half and simply tossed with oil, garlic and herbs!
– For this recipe, pre-heat your oven at 200 degrees Celsius.
– Cut the US fingerling potato into half and place into a large baking pan.
– Add the garlic cloves, drizzle with olive oil all over the US fingerling potato and season to taste with salt and pepper. Add the rosemary and the thyme sprigs, toss and bake the US fingerlings until golden brown approx 20-25 minutes.
– Remove the pan from the oven and toss with fresh butter, slice sun-dried tomato and feta roughly grated.

US potato chawanmushi
Portion: 3 portions

Quantity Used	Unit	Ingredients	Remark
150	gram	US Russet potato	80gram into the mix and 70 gram for topping
3	unit	Whole egg
400	gram	Kombu and bonito stock*
5	gram	Sugar
15	gram	Soya sauce
3	pieces	Kamaboko fish cake	sliced
3	pieces	Clean prawns 30/40	deveined and chopped
1	pieces	Clean prawns 30/40	deveined for garnish
		Green onion	chopped fine
		Truffle oil	To drizzle

Method:
– Steamed and peel the US Russet potatoes Add the salt to the potatoes and start mashing till smooth. The mix should be dry.
– Break the egg; gently stir with a pair of chopsticks using cutting action.
– Add the Kombu and bonito stock, sugar and soy sauce and a little more than half of the mashed potato. Combine all ingredients together and strain to a fine sieve.
– Place fish cake and chopped prawns in a bottom of each cup and pour the mixture over -don’t fill to the brim.
– Steam at high heat for about 12 minutes. To taste if the chawanmushi is cooked insert a bamboo stick into the mixture.
– If a little clear liquid comes out, it is cooked. Steam the whole prawn for 3 minutes.
– Spoon the remaining potato on top and place the whole steam prawn on top.
– Serve immediately with chopped green onion on top and drizzle with truffle oil.
* Kombu and Bonito stock – In any Asian/Japanese store can buy Instant Dashi Powder (powder + hot water)
Dashi is a seafood based stock usually made from Kombu (kelp), Katsuobushi (dried bonito flakes), iriko/niboshi (sardine) or a combination of all or two of them.

The trickest dish to prepare of all is this dish

Chowder
Portion: 6 portions

Qty Used	Unit	Ingredients	Remark
		Clams juice
80	gram	Veg white Onion	Peeled & chopped
40	gram	Veg Garlic A	Peeled
5	gram	Herb Thyme Fresh
1	leave	Herb Bay Leaf Whole Dried
100	gram	Butter Unsalted Block
800	ml	White dry cooking wine
80	gram	Veg Carrot
80	gram	Veg Leek
3	kg	Manilla Clam A
		Chowder
360	gram	US long white Potato
120	gram	Veg Carrots
120	gram	Celeriac
80	gram	Veg white Onion Peeled & chopped	Peeled & chopped
10	gram	Flour all purpose
235	ml	Cream Cooking
235	ml	Whole Milk
235	ml	Clam juice (from the recipe)
		Salt and pepper	to taste
2	pcs	Corn of the cob	Whole fresh
180	gram	cheddar cheese	Grated
		Ciabatta croutons or white bread	Cut roughly and dry in oven

Method:

Clams juice
Select fresh and clean Manilla clams.
Stir garlic, diced onions, carrots and leeks with butter into a pot at low heat and cook until transparent.
Add the fresh manilla clams, bay leaves, fresh thyme and pour in the dry white wine. Then cover it.
Increase the heat and keep cooking for 3 minutes until the clams are all open and have release all their water. Strain the clam juice through a fine sieve cloth in case of sand.
Reserved the juice aside and remove the clam meat from the shell. They will be served with the chowder at the end.

Chowder
Heat butter into a soup pot and sautéed the diced onions. Add the potato, the celeriac and the carrot cut in cubes,and stir until all the veggies have been coated by the fat.
Add in flour, and sauteed until the veggies have been coated.
Pour in the fresh clam juice and bring to a boil while stirring. Once the mixture comes to a boil, reduce the heat. Let it simmer with the lid on. Cook until the veggies (potato & carrots) are tender.
Prepare a mixture of whole milk and heavy cream.
Once the potato, onion, and clam juice mixture are tender but not mashy, stir to redistribute the solids.
Add the cooked clam meat, milk, and cream mixture.
Stir and heat through until hot, but not boiling.
While heating, this is right time to season with salt and pepper.

Garnishes
Steam fresh sweet corn and remove the grain with a sharp knife
Sprinkle the corn and the grated cheese on top of the chowder, served ciabatta crouton aside.

 

 

 

US Potato Chocolate Cake
Portion: 8 portions 

Quantity Used	Unit	Ingredients	Remark
83	gram	US Russet potato	Mashed / hot / unseasoned / no lumps
125	gram	Unsalted butter
100	gram	Caster sugar
2	units	Eggs	Separated
135	gram	Chocolate 70% dark chocolate	(85g grated, 50g broken into pieces for melting
38	gram	Grounded almonds
113	gram	Self raising flour	Sifted with cinnamon
5	gram	Cinnamon
23	ml	Milk
65	gm	Walnut	Roughly chopped

Method:
– Preheat oven to 180C 350F Gas 4. Grease and base line 35cm (9in ) round cake tin.
– Cream the sugar with 113g of the butter until light and fluffy. Beat in egg yolks, one at a time until mixture is smooth and creamy. Mix in 85g grated chocolate and the ground almonds.
– Stir the mashed potatoes made from US Russet potatoes into the mixture.
– Fold the sifted flour and cinnamon in with the milk and followed by the chopped walnut.
– Whisk the egg whites until they hold stiff but not dry peaks, fold into the mixture.
– Spoon into the prepared tin, smooth over the top, then make a slight hollow in middle to help keep the surface of cake level during baking.
– Bake for 30 mins or until a skewer inserted in middle of cake comes out clean.
– Allow cake to cool slightly in tin then turn out onto cooling rack.
– Make icing by breaking up remaining chocolate into heatproof bowl and stand over pan of hot water or blast in the microwave.
– Add in the remaining of the butter that are cut into small pieces, stir well until chocolate has melted and mixture is smooth and glossy.
– Smooth the icing over the top and allow to set- served with crème fraiche/chantilly cream.

Some fact about potato:

“A medium sized potato (about 150g) steamed and eaten with skin, provides up to 48% of a person’s daily recommended intake of Vitamin C, more potassium than a banana as well as other important minerals. There is so much to say about potatoes – but if I would need to sum it up, I would say a potato is a tuber full of goodness and is suitable for as good as any diet regime,” said Carina.

Its a event I learn alot about potato and hopefully with this post, now all of you are more aware of what types of potato to grab and prepare for your favorite dish.