Ultimate guide to FOOD SPHERES | Fruit & Vegetable Caviar
In this video, I will show you the easy technique for making any kind of food caviar at home. You can use any liquid and make different sizes of spheres without too much work. Have fun guys
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Fingerling Potato Cups with Creme Fraiche & Caviar
by The Corner Kitchen Catering, Chef: Emily AbernathyIngredients1 lb of fingerling potatoes1 pint of sour cream1 oz caviar2 oz chives, cut on the diagonal into 1 inch piecesInstructionsBoil potatoes in salted water for 8 minutes.Cut into 1 inch pieces and slice off the bottoms. Scoop out a 1/2 inch depression in each potato to form a small cup.Fill a squeeze bottle with the sour cream.Fill half the cup with sour cream. Fill remaining side of the cup with caviar.Garnish with chives
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Antonia Lofaso's Caviar with House-Made Potato Chips | Feast of the Seven Fishes | Food Network
Cook along with Antonia Lofaso as she makes a tangy dip with creme fraiche, dill and lemon zest to pair with her crispy homemade potato chips and caviar for the Feast of the Seven Fishes.
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Caviar with House-Made Potato Chips and Lemon Crème Fraiche
Level: Intermediate
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
Chips:
4 cups peanut oil
3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water
Kosher salt
4 tablespoons chopped fresh dill
Lemon Creme Fraiche:
2 cups creme fraiche
4 tablespoons chopped chives
2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)
Directions
Special equipment: a mandoline, a deep-fry thermometer
For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.
Cook’s Note: Caviar is a specialty item, but you can easily make it work in your price range. Russian Osetra sturgeon caviar is a splurge, with a buttery walnut flavor. Salmon roe is a cost-effective alternative with great pop, high salinity and a buttery flavor. Trout roe is my favorite inexpensive option because of its mild flavor and subtle saltiness.
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Antonia Lofaso's Caviar with House-Made Potato Chips | Feast of the Seven Fishes | Food Network
Perfect POTATO GRATIN stack recipe
Potato stacks
Ingredients:
(Gratin potato stack)
-russet Idaho potatoes
-melted butter for brushing each layer
-half and half to cover potatoes
-nutmeg
-salt pepper to taste
-oil for frying
(Potato stack)
-russet Idaho potatoes
-oil for frying
-salt to taste
(Sour garlic salt)
-2 tbsp garlic powder
-4 tbsp kosher salt
-2 tsp citric acid
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???? Cripsy PURPLE POTATO chips, creme fraiche, black CAVIAR and chive #recipe ???? | Fine Dine at Home
Ingredients:
· 2-3 purple potato.
· 100g creme fraiche.
· 200 ml veg oil.
· 20 black caviar.
· chives.
Instructions:
1. Cut the potatoes into equal, thin slices.
2. Pour 200 ml of rapeseed oil into the pot.
3. Heat the oil to 160 degrees celcius.
4. Fry chips in batches 3 minutes, stirring frequently.
5. Drain potatoes, place on paper towel.
6. Put crème fraîche on the chips.
7. Top it with black caviar.
8. Garnish with chive.
Tiny, crispy latkes are the perfect platform for Marshallberg Farm's osetra caviar
Let's be honest. The best way to eat osetra caviar is right off of a shell spoon. But, if you are looking for an ideal platform for Marshallberg Farm's outstanding, domestically-produced caviar, may we suggest making tiny, perfectly crisp latkes. The mild flavor of potato heightens, but doesn't cover up, the caviar's rich and delicate flavor and texture. Topped with just a kiss of creme fraiche, this indulgence is simple to make. Pair with bubbles for the ultimate treat.