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Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil



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Ingredients

  • 2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
  • 2 1/2 cups low-salt chicken broth
  • 2 tablespoons (1/4 stick) butter
  • 3 ounces chopped sliced prosciutto
  • 1/2 cup chopped sweet onion (such as Vidalia or Maui)
  • 1/2 cup chopped fresh chives
  • 1 tablespoon (or more) truffle oil
  • 1 tablespoon fresh lemon juice

Recipe Preparation

  • Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.

  • Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Recipe by Victoria Abbott Riccardi,Photos by Pornchai MittongtareReviews Section

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TIRAMISU
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ESTELLE’S CANNOLI
Ricotta cannolis with chocolate bits, chocolate dipped shell, toasted pistachio 6

FLUFFERNUTTER TORTE
Chocolate ganache, marshmallow fluff, peanut butter mousse, graham cracker crust 8

NUTELLA BREAD PUDDING
Brioche, Nutella, cannoli cream, powdered sugar 8

BOMBOLINO (Italian Beignets)
Filled with fresh whipped cream and served with raspberry jam, lemon curd, and powdered sugar 9

GELATO
Choice of salted caramel or vanilla 7

LIMONCELLO BAR CHEESECAKE
Vanilla bean cheesecake, streusel, lemon curd, powdered sugar 9


SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic 1

1 - 4 pound chicken, back bone removed to make it butterflied flat
Extra Virgin Olive Oil
Sea Salt & Cracked Black Pepper
8 cloves fresh Garlic
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
3 Onions (red or yellow)
Infusio Tuscan Olive Oil
Infusio Traditional Balsamic

Preheat oven to 400 degrees.
Slice onions and toss onto a shallow sided baking sheet or roasting pan. Drizzle with olive oil and season with sea salt and pepper. Season underside of the chicken with olive oil, sea salt, black pepper, chopped rosemary and thyme leaves. Place chicken, skin side up, on top of the onions. Season the skin with olive oil, sea salt, pepper, herbs, and chopped garlic.

Roast at 400 degrees for 45 minutes (until a meat thermometer in the thigh reads 160 degrees). Remove chicken from oven and let rest for 10 minutes.

Carve chicken by removing the wings with a small piece of breast meat attached. Remove legs and thighs. Slice breast meat. Serve with a generous amount of browned onions and spoonful of pan drippings. Lastly, drizzle with a touch of Infusio Tuscan Olive Oil and Infusio Traditional Balsamic.


Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette

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It isn’t your normal potato salad you get as a side with your sandwich or chicken [our picnic favorite is Thomas Keller’s amazing Fried Chicken], but it is everything potato salad was meant to be. Since you are going mayo free here, you can keep this salad at room temperature for much longer than you normally could and the vinaigrette, made partially with bacon fat, will completely change any impressions you’ve ever had of potato salad.

Cut yukon potatoes, toss with some canola oil, salt and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees for 30 minutes, or until brown and crispy.


Dice bacon and brown in pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.


Combine the roasted potatoes, scallions, bacon and dressing. Toss to combine and serve!


Here are some tips and tricks:

  • It's important to cut the potatoes into cubes and not put them whole in the Instant Pot so they will cook as evenly as possible.
  • Also, do your best to get the chunks and uniform as possible so they cook evenly.
  • Feel free to add or take away ingredients to suit your taste. It's really good with lots of pickles and a little extra pickle juice.

Please let me know if you try this potato salad and what you think. Do you mash the potatoes or leave them as chunks? Have you ever tried potato with Yukon gold potatoes before? Now that I've tried it, I'll never use russets again.


Free-range chicken seasoned with rosemary

Short ribs braised with root vegetables, pancetta & red wine

Grilled Norwegian salmon with lemon & extra-virgin olive oil

Mixed grill of salmon, fish fillet, calamari, scallops & prawns, topped with lemon-olive oil sauce

Beef tenderloin grilled rare, with balsamic vinegar & green peppercorn sauce

PETTO DI POLLO AL PEPERONCINO

Grilled free-range chicken breast marinated with herbs, Trebbiano wine, Dijon mustard & lemon served with spicy peperoncino sauce

COVID-19 SAFETY & SANITATION SURCHARGE &ndash 2%

*Served raw or undercooked, or contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.


STARTERS

Raclette and Gruyère Cheese Fondue
bratwurst, cauliflower, apples, cubed baguette 49
(available only during 4:00 - Aprés Ski seating, serves approximately 3)

Bread and Olives
fresh baked ciabatta, marinated-warmed Mediterranean olives, oilve oil-balsamic vinegar-salt-pepper for dipping 6

Crispy Shingaras
potato-sweet pea filled, date jam, avocado-cilantro tahini, feta, cashews, herb salad 13

“The Spicy Ahi Tuna Roll”
avocado smash, Sriracha aioli, crispy sushi rice cake, nori-sesame dust 25

Asian Shrimp and Crab Cakes
chilled sesame-zucchini noodles, miso crème fraiche 18

Peanut Butter and Bacon Sandwiches
Asian braised pork belly, peanut sauce, Sriracha, pecan-raisin toasts, pea shoots 18

Seared Foie Gras
strawberry-balsamic glaze, arugula, waffle 34

Crab and Tomato Bisque 12

Chef Kate’s Soup of the Day 11

Crispy Chickpeas, Kale and Arugula Salad
River Bear City Ham, buttermilk blue cheese, lemon-tarragon vinaigrette 18


Preparation

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add 1 Tbs. salt and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer, about 20 minutes. Don’t overcook them or they will fall apart.

Meanwhile, put the bacon slices in a cold 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, reserving the drippings. Coarsely chop or crumble the bacon and set aside. In a medium mixing bowl, combine the shallot, vinegar, lemon juice, lemon zest, sugar, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in half any that are larger than a walnut. Taste a bit of potato skin: If it’s bitter or feels tough, peel all the potatoes with a paring knife.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil, 2 Tbs. of the chives, 1 Tbs. bacon drippings, and the chopped bacon. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed.) Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Sprinkle with the remaining 1 Tbs. chives. Serve warm or at room temperature.


7 Course ($225 per person)

Sample menu starts at $225.00 per person $1000 minimum. These menus can be customized to accommodate your desires. We emphasize pairing the right wine with the right food. This menu is inclusive of chef, servers, plates, flatware, linens, and water glass. Any other needs can be arranged at your request.

Hors d' oeuvres (select two)

Citrus Cured Organic Salmon Tartare Cones - micro arugula, horseradish crème fraiche, caviar

Line caught Ahi Tuna Pokè - crispy wonton, wakame salad, with wasabi crème and caviar

Mini Grass fed Beef Wellington - filet of beef, house made duck liver mousse, wild mushroom duxelle, puff pastry

Black Pig Meat Bacon wrapped Dry Creek Peaches - off the grill

Prosciutto Humboldt Fog Crostini - arugula, estate melon

Buffalo Burrata & Calabrian Chili Pesto Crostini - garlic thyme sourdough

Strawberry, Basil, Bellwether Farms Sheep Ricotta Crostini

Estate Cucumber & Mint Guacamole Bites - hass avocado, estate mint & cucumber, Sonoma grey sea salt, garlic flower, cucumber rounds

Crispy Goat Cheese Croquettes - Laura Chenel chevre, bee propolis, lavender & wild honey drizzle

Trumpet Mushroom Yakitori - sake sweet shoyu glaze, micro arugula

Lion&rsquos Mane Mini Tostada - Oaxacan mole, porcini powder, chili-lime oil, micro cilantro

Wild Mushroom Arancini - trumpet mushroom, enoki, shaved parmesan, black truffle in a porcelain spoon

Halibut Aguachile - pink peppercorn, kumquat, red veined sorrel, hass avocado, cucumber, yuzu thai chili ponzu

Hearts of Palm Agua Chile - pink peppercorn, kumquat, red veined sorrel, hass avocado, cucumber, yuzu thai chili ponzu

Faux Gras Brulèe - Organic chicken liver mousse, seasonal pickle, mustard olive emulsion

Marin Miyagi Oyster - Finger lime caviar, quail egg, pickled fresno chili, spherified spirulina sea water

Yukon Gold Russian Blini + California Caviar - chive oil, bee pollen

Farm-raised Quail Egg Shooter - yuzu, shoyu, fresno chili, shaved truffle

Red & Gold Tomato Gazpacho Shot - estate grown heirloom tomatoes, avocado, sonoma sea salt & meyer lemon olive oil

Dungeness Crab Salad Cups - Butter Lettuce, kumquat, heirloom tomato, hass avocado, citrus pickled red onion, green goddess dressing

Pancetta-Wrapped Fisherman&rsquos Daughter Prawns - cherry tomato fennel fumé

Dungeness Crab Chilled Corn Chowder - heirloom toy box tomatoes, chive blossom oil

Red & Gold Tomato Gazpacho - estate grown heirloom tomatoes, avocado, sonoma sea salt & meyer lemon olive oil

Wild King Salmon Carpaccio - crispy capers, arugula pesto, local olive oil, avocado, pink peppercorn, moroccan preserved meyer lemon

Smoked Liberty Farms Duck Potstickers - spring onion, cherry hoisin, crispy lotus root

Water Chestnut & Chinese Black Bean Potstickers - spring onion, cherry hoisin, crispy lotus root

Handmade Farm Fresh Egg Ravioli - butternut squash, bacon lardons, and crispy sage

Goat Cheese Handmade Farm Fresh Egg Ravioli - goat cheese mousse, red chili basil pesto, crispy basil, pine nuts

Seared Pepper Crusted Ahi Tuna Niçoise Tower - Avocado, farm fresh egg and potato, truffle soy vinaigrette

Dry Creek Peach & Burrata Insalada - rocket, heirloom tomatoes, arugula pesto, local olive oil

Heirloom Carrot Salad - grilled wild shrimp, citrus pickled onions, avocado and lemon thyme citronette

Baby Kale Caesar - hand torn estate kale, shaved parmesan, citrus pickled red onion, nasturtium, toasted almonds, Spanish white anchovies

Greek - chef&rsquos cherry tomatoes, kalamata, shaved red onion, local olive oil & Redwood Hill feta, fresh cracked rainbow peppercorns

Beets & Bleu - Organic mixed Greens, heirloom beets, Pt. Reyes bleu cheese, spiced candied walnuts, raspberry balsamic vinaigrette

California Goat - Mixed green salad, Belgian endive, crispy Laura Chenel chevre croquettes, almonds, black truffle soy vinaigrette

Berries & Butter Lettuce - Raspberry, Laura Chenel chevre , candied walnut, endive, raspberry vinaigrette

Meyer lemon saffron risotto, roasted asparagus

Cherry Bacon Wrapped Filet Mignon

potato herb window, Foie gras butter, earl grey mash, roasted heirloom carrots, Cabernet demi

Sesame Chili Glazed Cedar Plank Salmon

pea tendrils, charred lemon, Kimchi Fried Rice, pasture raised farm egg, crispy shallots, sesame, Miso Braised Bok Choy + Napa Cabbage

Sesame Chili Glazed Sweet Potato & Oyster Mushrooms

pea tendrils, charred lemon, Kimchi Fried Rice pasture raised farm egg, crispy shallots, sesame, Miso Braised Bok Choy + Napa Cabbage

preserved meyer lemon, olives, fennel, harissa spiced Tunisian carrots, jeweled quinoa tabbouleh

Turkish Apricots & summer tagine vegetables, Saffron basmati rice pilaf, pomegranate molasses glaze

Grilled eggplant, pepper, and zucchini terrine saffron risotto, balsamic reduction and arugula pesto

Pistachio crusted halibut

blistered cherry tomato rice pilaf, Grilled asparagus, Meyer lemon saffron beurre blanc

Whole Roasted Italian Eggplant Braciole + Parsely-Caper Salsa Verde

stuffed with smoked provolone, parmesan, roasted garlic, organic onions, Wild Mushroom Sage Farro Risotto, Broccoli Rappini Fresh Lemon Zest + Calabrian chili

Grass fed Beef Braciole + Parsely-Anchovy Salsa Verde - stuffed with smoked provolone, parmesan, roasted garlic, organic onions, Wild Mushroom Sage Farro Risotto, Broccoli Rappini, Fresh Lemon Zest + Calabrian chili

Gold Leaf Wrapped Tomahawk - boulangere potatoes, roasted potatoes with caramelized onions and chef&rsquos pasture raised bacon, Tierra Vegetables roasted garlic romesco

Intermezzo (Palate cleanser)

A light refreshing sorbet or clean taste (chef&rsquos choice) that changes with the seasons

Matcha Panna Cotta fresh berries & Chef&rsquos grandma&rsquos ginger cookies

Flourless chocolate cake fresh raspberries and salted caramel whipped cream


Watch the video: Smoked Yukon Gold Potato Salad at 1904 Steak House (August 2022).