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Showing posts with label us potatoes. Show all posts
Showing posts with label us potatoes. Show all posts
Saturday, September 21, 2019
SPUDS AND DAIRY CULINARY CUP 2019 AND MY VERY OWN CHEESY POTATO CROQUETTES

Dairy Dish of Chef Robby Goco and Miko Manzano of Lyceum University: Gougeres Trio -Chedder Fonduta, Avocado Ricotta and Buffalo Bleu Cheese.
  A few Fridays ago, the best of the best went head to head to participate in the SPUDS AND DAIRY CULINARY CUP 2019. Chefs and students partnered up to create amazing dishes that wowed the public. Through their creativity and experience, the cooking competition went above and beyond expectations.
Ten pairs made up of a professional chef and a culinary student worked together to plan and cook recipes from a meal category. It could be an appetizer, brunch, main, dessert, and bar food. They must come up with a potato dish and a dairy dish.
Potato Dish of Chef Kalel Chan and Jason Andrada of Tuloy Foundation-Don Bosco: Japanese Potato Souffle Pancke with Potato Flakes, Crusted Chicken and Potato Bacon Gravy
Here's the catch, the chefs can only guide, give tips, and taste the food. The students will do all the prepping, mixing, cooking, and plating. They were given 30 minutes for grocery shopping and a budget of Php 5,000. Afterwards, 1 hour and 30 minutes were allotted for actual cooking of their delicious dishes.
Chef Victor Barangan and his partner Ria Garcia of Enderun Colleges discuss their brunch recipes.
Excellent dishes were presented to the judges which included Mr Ryan Bedford - Agricultural Attache of USDA, Mr Rey Co - President of Hightower, Inc, Chef Sau Del Rosario - President of Culinary Pampanga, Ms. Nina Daza-Puyat - Lifestyle Columnist of Manila Bulletin, Chef Myrna Segismundo- Chairperson of National Food Showdown.
Chef Kalel checks his mentee Jason's deep fried tater tots.
 BUT, there can only be two winners.
The Best U.S. Potato Dish was created by Chef Victor Barangan and Ria Garcia from Enderun Colleges. They made the Potato Royale, Potato Foam, Potato Tuile,  Scotch Egg.  
The Best California Dairy Dish went to Chef James Antolin and Erik Roy San Luis from Center for Culinary Arts Manila.  They created the Mozarella Wrapped Salmon with Smoked Cheese Infused with Citrus Sauce, Grilled Vegetable Salad, Ricotta-Almond Crumbs and Potato Tuille. 
The winners went home with extravagant prices.  Chef Victor and Ria got Php 100,000 each for their amazing work. Chef James and Erik will be having an Immersion Program at the Culinary Institute of America in Napa Valley, California.
Overall, all the participants did well. Everyone was happy and the challenge produced unique, tasty, and artsy dishes. I believe the people from US POTATO and REAL CALIFORNIA MILK were delighted with what they saw that day and kudos to them for organizing a remarkable cooking showdown.

Because of this competition, I was a little bit inspired to make use of my "talents" to make a dish that would be perfect for an afternoon snack.
 I went ahead and made a CHEESY POTATO CROQUETTE. You would basically need a couple of eggs,  a cup of flour, 2 bars of butter, a cup of bread crumbs, 3 cups of CALIFORNIA SUNSHINE MILK, salt and pepper to taste, REAL CALIFORNIA CHEESE,  and U.S. DEHYDRATED POTATO FLAKES.
I chose CALIFORNIA MOZZARELLA because of it's light, milky flavor and soft chewy texture. You could be able to use other cheeses depending on your preference. You need to set aside roughly half a bar and cut it into small cubes. The rest of the cheese needs be grated to make a cheesy dip. Quick tip: always look for the REAL CALIFORNIA MILK seal for top quality dairy.

For the potato base, I went ahead with roughly 250 grams of US DEHYDRATED POTATO FLAKES. Dehy is easy to use and store that's why I chose to us it over fresh potato. The yield and the quality of the end product is pretty good, too. (Also read: 5 Reasons to Bring U.S. Dehy Into Your Kitchen)
 
To rehydrate the potato flakes, I just combined 1,000ml of water and 100grams of butter. Heat it to a boil then remove from heat. I added a cup and a half of cold milk into the mix, then gently stir in the potato flakes. Remember though, do not whip. It really depends on you on how you would like the texture. Add more flakes if you want it to be heavier. You could add a bit of pepper or salt. To be honest, it doesn't need any because it tastes pretty good on its own.
U.S. DEHYDRATED POTATOES are usually available in baking supply stores. If you can't find them in shops near you, you may contact Potatoes USA PHILIPPINES via their Facebook Page.
Btw, if you're interested in frozen potatoes, U.S. FROZEN POTATOES like McMain, Simplot, and Lamb Weston are availabe in most supermarkets nationwide.
After rehydrating, the potato flakes would puff up. I took a couple of spoonful and could actually eat it on its own. Next stop is to make balls and insert those cube of cheese into them.
 You then make a cover for the balls. Envelop them with the flour then the egg and lastly the bread crumbs.

It should look something like this. You can actually do this ahead of time. Just place it in the refrigerator and deep fry it to create a golden brown color.
If you still want it to be cheesier. Use the remaining cheese and grate them. Add the leftover milk and put it on the stove. Let it melt until it has a liquid consistency.

After a few minutes, you have yourself a gooey and cheesy dip. Just remember to heat it up before serving to prevent it from solidifying.
Just be careful, everything would be extremely hot. The outer crispy coating would lead you to a soft and delicious mixture of potato and cheese.  The dip would just make everything cheesier!
It's really fun to play with U.S. POTATO and CALIFORNIA DAIRY. You could absolutely do a lot of dishes with them. From something simple as my CHEESY POTATO CROQUETTES to complex creations like the ones in the SPUDS and DAIRY CULINARY CUP. Now if you'll excuse me, it's time for me to enjoy my masterpiece.
Want to create your own potato and dairy dishes? Visit the Potatoes USA Philippines or the Real California Milk Philippines Facebook Pages to learn more about U.S. Potatoes and California Dairy.

Follow Real California Milk on Instagram @realcaliforniamilkphl
#spudsanddairyculinarycup #potatoesusa #realcaliforniamilk




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Monday, October 8, 2018
5 REASONS TO BRING US DEHY INTO YOUR KITCHEN

Just recently, I discovered that establishments in the food industry are using a “hack” to make their lives a bit easier. I believe that we too can use this in our everyday lives. I’m talking about US DEHYDRATED POTATOES.
Check out why US DEHY is the next best thing to ever happen and why we could use this in our everyday cooking.
1.     US DEHY is your amazing potatoes just without water. Made with premium potatoes from the US, they are processed under the stringent standards of the US Department of Agriculture to ensure food safety and quality.  Usually, they’re created from white-fleshed Russet potatoes that makes it creamier.
2. It's all about Storage. Since you've removed the water content, these babies are now lightweight and compact. Also, there's a long shelf life that's about 2 years.
3. It's a more convenient way of having your potatoes. You don't need to wash, peel, and boil. Plus, they have different variants all ready for you to use and pick up. It's simple.
4. It's healthy. All the nutrients that are found in potatoes are in there and are just waiting for you to utilize. Also, you get to stop food wastage. Since, you have the exact amount needed, there's no need to throw away the excess. Just store them up properly and you're good to go.
5. Bottom line is that it's definitely going to make you save money. Typically, one kilo could rehydrate to as much as five kilos, giving you a larger yield. You also don't have to worry about storage and space.
Using US DEHY is pretty easy. To create mashed potatoes, you just have to combine water, salt, and butter. Heat it up to a boil, then remove it from the heat. Add cold milk and gently stir in the US DEHY POTATO FLAKES or GRANULES. You could add more flakes depending on the texture you may want.
It’s pretty straightforward. As Filipinos, we could incorporate US DEHY into kaldereta, menudo, huma, and afritada. Basically everything and anything that needs potatoes. It will surprise you that you can also use US DEHY to make Halaya, many other baked goodies and hotdogs, yes, hotdogs!

Of course, you could also make potato pancakes, waffles, and event potato croquettes for snacks.

If you’re thinking about other ways of creating potato recipes, head on over to www.potatogoodness.com/potato-recipes/. You could also check out US DEHY through their website potatoesusa.com/potato-products/dehydrated-potatoes.




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Friday, September 28, 2018
US POTATOES ARE A KID'S BEST FRIEND: Healthy Snacks That They Too Can Make

Everyone knows that potatoes is a versatile ingredient. You could do whatever and everything under the sun with it. You can boil, fry, bake, and even use it as a ball to play catch. Kidding aside, potatoes are great for young ones.

Given that it’s the rainy season and school keeps on getting suspended, you might have to spend an entire day with your kids without a plan. Meaning to say, it could be one of those unexpected long weekends or last minute cancelled classes. You could keep your kids busy and well fed by making delicious and healthy foods with U.S. potatoes. One of the things I like about potatoes is that it’s a useful tool to keep your busy bodies happy and definitely healthy.


How? Well you could do what Chef Kristine Lotilla did for some of the middle school students of The Raya School. Just a few days ago, chef helped channel these kids’ energy into creating some easy to do dishes with the glorious potato. Not only was it fun but these babies provide the energy, carbohydrates, and potatoes school kids would need throughout the day.


The first dish was the Broccoli Cheddar Potato Puffs. With easy to find ingredients, this one is a no brainer. I bet that you could make this in no time. After boiling the potatoes, you could mash them up. Mix the seasonings with egg, cheese, and broccoli. After making such, bake it in a 400 degree preheated oven.  After 30-35 minutes, you get your own little snack.


If you’re up for something sweet, you might want to go for the Chocolate Mashed Potato Truffles . Something that kids would enjoy making, hands are a big part of the recipe.


After gathering all the ingredients and fluffing up your mashed potatoes with milk and butter, you could add up some honey, cocoa, and vanilla. Form them into potato doughs by rolling them up. You could then melt your dark chocolate (or have caramel) and use this as a dip. Afterwards, add some nuts, raisins, coconut or whatever toppings you may want to roll it in. Then, you could freeze them in an airtight container just to make everything solid.


I’m sure you and your kids will have a great time making and eating these potato dishes. You could check out these links for additional information:  
www.potatogoodness.com/school-food-service
www.potatoesusa.com 






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Wednesday, January 3, 2018
ENJOYING FATBURGER'S CHILI CHEESE FRIES

 I have visited FATBURGER more than a couple of times. Not just because it's easily accessible when in the Makati Area but because I enjoy a quick, good snack.
Located along Palm Drive in Glorietta Mall, FATBURGER is known as the place that serves humongous burgers, hotdogs, wings, and most importantly fries.
 Opened for roughly more than a year, FATBURGER serves dishes that are fresh and are only cooked once ordered. You can be assured of crisp ingredients and straight forward flavors.
 A usual meal at FATBURGER consist of a burger and a side dish. Burger wise, I can't find fault with the Bacon and Egg Fat Burger. It's a good morning treat for anytime of the day as it uses English Muffin.
 With any main meal, there should always be a side dish. At FATBURGER they are pretty serious when they make their CHILI CHEESE FRIES!
 Created from US POTATOES, these CHILI CHEESE FRIES are best eaten while they're hot. You can really taste and smell their deep fried goodness with each bite. Partnered with gooey cheese and a special chili concoction, it's no doubt why patrons love this dish.
 Part of USA'S POUTINE FRIES FESTIVAL, FATBURGER'S US POTATO CHILI CHEESE FRIES are actually a member of a special band of restaurants. Four different restaurants created special US POTATO Fries dishes to offer to the public. They're available for 3 months. From November to February. I hope we get to try them all.
FATBURGER is but one of the many restaurants that uses US POTATOES in supporting their important dishes. US POTATOES are definitely the way to go if one needs fresh flavors and high yield ingredients. 

For more information visit the POTATOES USA FACEBOOK PAGE





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Monday, October 2, 2017
EASY TO DO GRATIN WITH US FROZEN POTATOES

With the Christmas Season just around the corner, parties are starting to pop up left and right. Your high school classmates might organize a little get together. Family reunions are in the pipeline. Definitely, potlocks would be one of the things that you might need to plan for.
  A simple dish that I love is potato gratin. It’s easy to cook and is fully loaded with energy. It’s one of my go to dishes for some of the get togethers I attend. My mother created an easy version that can serve a large number of guests without breaking the bank. It’s easy, fun and doesn’t involve too much hard work. This is my mom’s foolproof recipe of US FROZEN POTATO GRATIN.
 For the ingredients, you would need.

1KG of US FROZEN POTATOES Preferably the SLICES.
3 TBSP Butter
3 TBSP All Purpose Flour
Salt and Pepper to Taste.
2 Cups Milk
Parsley
Parmesan Cheese
1-2 cloves of Garlic
Bacon Bits.
1)   Go to the nearest market like Rustan’s or SM and visit their frozen section.  Ingredient selection is important. Check out the different choices of ready to cook US FROZEN POTATO products.  I would suggest going for the US FROZEN POTATO SLICES. It’s already lightly salted and is easier to use as it’s perfectly cut for our needs. Plus, it’s pre-cooked already so it’s easier to bake.  Aside from these, most if not all of the ingredients that you would need could be found in your mother’s kitchen.


 2)After gathering all the ingredients, the first step is to make the roux. This would be part of the sauce that would engulf the US FROZEN POTATOES.  You do this by mixing equal parts of butter and flour. First off, melt the butter in the pan. Add equal parts of flour and stir it around.
Once it’s starting to form, you can add milk slowly into the mixture. During this time, you could place in some crushed garlic to add a bit of zing. Pepper and salt too if you wish. Just remember that the US frozen potato slices are already salted a bit so you may want to only add a little. Once you get a semi-thick sauce consistency, it’s ready.
3)   Prepare the US Frozen Potatoes and place them in a circular manner on your baking dish. Spread them out evenly. Be sure to leave a bit of space to let the sauce in.
4)   Once you get the target consistency with regards to the liquid mixture, add it up to the potatoes.  Place your favorite cheese (mine’s parmesan) on top just to give it some extra color when you bake it.
 5)   During this time, preheat your oven to 475 °F or around 250 C. After such, place the baking dish in for roughly 10-15 minutes.
 
  6)   When you see a brownish color forming up, add the bacon on top and some chopped parsley. You could then leave it for a few more minutes just to toast everything.  It’s ready!
When picking up US FROZEN POTATOES, one thing I realized was that it’s an easier and affordable way of getting ingredients ready for any dish you might think of. It’s available in major markets like RUSTANS and SM and that’s basically everywhere.  It’s also cheaper than other similar products in the market.




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