This is one of the great French potato preparations. As with all my specialty products I spare no expense to prepare the highest quality product possible. To be sure this is not a diet potato in fact it’s a bit decadent but oh so delicious. I use heavy cream, whole milk, fresh thyme, fresh rosemary, shallots, garlic and a lot of Asiago, Fontina, Parmesan, and Provolone cheeses.
Cooking instructions- These are the exact same cooking instructions as my Mac+ Cheese. Take them directly from the freezer and put in micro for 2 minutes. Then with a fork just pop out the block of potatoes (they come right out) and place on a cookie sheet. Bake uncovered for 50 minutes in a preheated 350°f oven and serve. Watch the happy faces.
Idaho Potatoes, Heavy Cream, Whole Milk, Whole Butter, Provolone, Parmesan, Asiago, Fontina, Fresh Garlic, Fresh Shallots, Fresh Thyme, Fresh Rosemary, Red Pepper Flakes, Kosher Salt, and Black Pepper
As a Chef and a hard core foodie I’ve always considered this to be my favorite potato preparation. It can be served in the most elegant dinning setting or as the perfect breakfast potato. It’s an addictive potato- much like potato chips. It’s also Gluten Free- bonus!:)
I use 3 large Idaho Potatoes to make each tart and each tart serves 4-6 people depending on the appetites involved.
Here’s how you handle this magnificent potato. You need a 10 inch non stick fry pan. You can use a larger 12 inch pan but not smaller than 10. Preheat you oven to 400°f and then put the non stick pan in the oven to preheat for 7 minutes. Take my Potatoe Tart right from the freezer and remove all packaging. Add aprox 2tbsp of butter to preheated pan and lay the frozen tart therein (upside down). Let bake 10 min and then flip for 10 min more. Remove tart from pan and place on cutting board and cut into 8 wedges as if cutting a pie or cake. It’s best served immediately out of the oven so time your meal accordingly.
It might seem like a lot of effort to reconstitute my Potato Tart but it’s well worth it. Please resist the temptation to heat in microwave as the qualitative difference is immeasurable. Also- once you’ve navigated this procedure a few times it’s actually pretty simple and you’ll enjoy using this magnificent side dish over and over.
Idaho Potatoes, Whole Butter, Canola Oil, Virgin Olive Oil, Kosher Salt, and Black Pepper
Like the Clams Casino Dip this is a great entertainment tool- perfect for hors d’oeuvres or fabulous on a Sunday morning with fresh bagels.This is so easy to work with just pop in the micro (frozen, thawed) one minute at a time and stir. Repeat until dip is warm. If entertaining just transfer to a serving ramicken and surround with high quality crackers or my preferance- cut a baguette into slices and toast. For an extra touch turn baguette croutes into little garlic croutes. Either way your guest spoons some of the dip on the croute or cracker and watch the happy faces.
INGREDIENTS: Cream Cheese, Shrimp, Butter, Garlic, White Wine, Parmesan, Lemon, Mayo, and Seasonings.
I just love my grain blends. There are four flavors and this one is Wild Mushroom centered. I love the edginess of the flavor profile as well as the ease of product execution. Simply pour onto a plate and heat in microwave. You can add things to it but it’s great as is.
Like the Shrimp Scampie Dip this is a great entertainment tool- perfect for hors d’oeuvres or fabulous on a Sunday morning with fresh bagels.This is so easy to work with just pop in the micro (frozen, thawed) one minute at a time and stir. Repeat until dip is warm. If entertaining just transfer to a serving ramicken and surround with high quality crackers or my preferance- cut a baguette into slices and toast. For an extra touch turn baguette croutes into little garlic croutes. Either way your guest spoons some of the dip on the croute or cracker and watch the happy faces.
INGREDIENTS: Cream Cheese, Clams, Parmesan, Gouda, Butter, Garlic, White Wine, Bacon, Lemon, Mayo, Red/Orange/Yellow Bell Peppers, and Seasonings.
I use nothing but the best cheese within my gourmet Mac & Cheese including Pecorino Romano, Fontina, and Parmigiano Reggiano.This is a serious Mac+Cheese product.
Just take from the freezer and put in micro for 2 minutes. Then pop the block out with a fork and place on a cookie sheet and bake uncovered at 350°f for 50 min for best results.
Mezzi Rigatoni, Whole Milk, Monterey Jack, Sharp Cheddar, Fontina, Pecorino Romano, Parmigiano Reggiano, Panko Crumbs, Whole Butter, Extra Virgin Olive Oil, Flour, Kosher Salt, and Black Pepper
Classically Escargot are served in their shell with a garlic herb butter. So I’ve created my version by combining the Escargot with a garlic/Shiitake Confit and wrapping in pastry. Incredibly easy and elegant! Right from the freezer onto a parchment paper lined cookie sheet and bake at 400°f for 15 minutes.
Upon further testing I’ve decided some of my melted green garlic/herb butter would make a great dipping sauce. So as of Jan 2, 2018 I’m including a log of said butter for each bag of Escargot. The butter just takes it over the top. 👨🍳👌
Escargot, Puff Pastry, Onions, Fresh Garlic, Shiitake Mushrooms, Fresh Parsely, Fresh Thyme, Fresh Rosemary, Whole Butter, Fresh Lemon Juice, Extra Virgin Olive Oil, Red Pepper Flakes, Kosher Salt, Black Pepper
This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. The Fig/Walnut Jam provides a sweet texture contrast and the wedge presentation is a different visual. I’ve always maintained that the difference between very good and excellent are the extra touches. That’s why I take the time to hand braid the pastry decoration that adorns the top.
Simply take from the freezer- remove all the packaging- and place on a cookie sheet (I’ve left a piece of parchment paper underneath to keep the Brie from sticking) and bake at 400°f for 29-33 minutes in a preheated conventional oven. In a convection oven do 400°f for 25 min. These are guidelines as all ovens are different- some run hot/some cooler so use common sense. Remove from oven and place on a little bread board to rest before serving (see pictures). While the Brie is resting (5 min) it’s a good time to present it to your guests before cutting. Also- it’s a good idea to verbally describe the preparation as I’ve titled it here. One it’s impressive and two it makes everyone aware that walnuts are in the preparation in case of allergies.
After allowing to chill for 5 min cut the tip and then cut down the center the long way and make 3 cuts across. This produces 7 pieces that can be picked up with fingers but I suggest little plates and cocktail napkins at the ready. (See pictures)
Brie, Puff Pastry, Figs, Walnuts, Fresh Lemon Juice, Sugar, Flour, Whole Milk, Eggs, Whole Butter, Fresh Rosemary, Kosher Salt, and Black Pepper
This is a high quality Lasagna that can be baked or microwaved right from the freezer. Just pop right into the micro from the freezer and nuke for 10 minutes- let sit for 5 minutes- peel off plastic top and serve. This is a rich version with more emphasis on cheese then on noodles. I like to use it as a side. So I sautée a piece of my ABF Chicken Cutlets serve a third of the tray of Lasagna with it and then garnish with garlic bread and finish with a little marinara sauce. Open the page and see the extra picture??
This potato side dish is another super convenient item that can be baked or microwaved right from the freezer. They have a delicate flavor profile and the consistency of classic croquette potatoes [mashed]. Very versatile- can be served with most entrees. They also look cool on the plate. Kids love these.