Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

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Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

Weiser Farm, Potato, Recipes, Cooking, Farmhouse, Chef, Potato Recipes, sweet potato, glaze, apple cider vinegar, healthy

Roast Satsumaimo Sweet Potato with Apple Cider Molasses Glaze

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Apple Cider Molasses Glaze

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INGREDIENTS:

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2 cups apple cider vinegar

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½ cup soy sauce – we use low sodium

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2/3 cup honey

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1 tbs. chopped ginger

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1 tbs. chopped garlic

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1/3 cup molasses

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½ cup brown sugar

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8 Satsumaimo sweet potatoes

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Salt to taste

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PROCEDURE:

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  • Place ingredients in sauce pan and simmer until slightly thickened making a glaze not a syrup
  • Wash, dry and wrap sweet potatoes in aluminum foil
  • Bake at 350° until soft
  • To serve immediately, unwrap potatoes and split
  • Drizzle glaze over potatoes
  • To serve later – unwrap and allow to cool, split potatoes and place in a casserole dish.
  • To heat, bake at 350° until warmed through – about 20-30 minutes
  • Drizzle with additional sauce and serve.

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Twice Baked Gorgonzola Stuffed Fingerling Potato with Mushroom Sauce

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Port Wine Sauce

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INGREDIENTS:

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1 tbs. olive oil

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1 small shallot, finely chopped

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2 cups Port wine

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3 sprigs fresh thyme

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2 sprigs fresh rosemary

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3 bay leaves

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2 tbs. black peppercorns

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2-1/2 cups beef broth

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1 oz. dried mushrooms (porcini or shitake)

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1 tsp. balsamic vinegar

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1 tbs. cornstarch

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1 cup water

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Salt and pepper to taste

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PROCEDURE:

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  • On medium heat, add olive oil and sauté shallot until translucent and softened
  • Add port wine, thyme, rosemary, bay leaves and peppercorns.
  • Reduce by half – about ¾ to 1 cup.
  • Add beef broth, mushrooms, and balsamic vinegar and reduce.
  • Add water and cornstarch together and mix until well incorporated.
  • Add to reduction of broth and wine until desired consistency is achieved.
  • Add salt and pepper to taste.
  • Makes 6 servings

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Twice Baked Gorgonzola Potatoes

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INGREDIENTS:

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10 standard size fingerling potatoes

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¼ cup chopped chives

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6 tbs. crème freiche

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4 oz. crumbled gorgonzola cheese

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3 tbs. sautéed shallots

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Salt and pepper to taste

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PROCEDURE:

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  • Roast potatoes in a 350° oven until cooked through, about 20-25 minutes
  • Let cool and remove the potato “meat”, keeping skin intact.
  • Push the “meat” through a ricer and place in a bowl. Should be about 1 cup.
  • Mix rest of ingredients together completely.
  • Season to taste with salt and pepper
  • Scoop potato mixture into potato skins and place on sheet pan.
  • Place in a 350° oven for 20-30 minutes.
  • The top will brown.
  • Serve with a nice steak and drizzled with port wine.

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