News for the Hospitality Executive
A New Spin on a Restaurant Dinner Staple: Idaho Chef Proffers
Mouthwatering Mashed-Potatoes Recipe
MCCALL, Idaho (Oct. 22, 2010) -- If you're looking for a new spin on an old Thanksgiving dinner staple, then pick up the latest issue of Every Day with Rachael Ray. The November edition offers four new takes on the perennial holiday side dish -- mashed potatoes -- including one from The Narrows restaurant at Shore Lodge in McCall, Idaho.
The recipe is for rosemary blue cheese mashed potatoes and was developed by Shore Lodge and Whitetail Club executive chef Eric Gruber. His inspiration? "I love the taste of rosemary combined with blue cheese, but I hate the texture of rosemary," he explains, "so I ended up steeping the rosemary to get the essence without the texture." Although currently on the menu to commemorate the Rachael Ray accolade, the $4 side dish is generally reserved for specials rather than standard fare and accompanies an entrée like a New York steak.
For those looking to follow Chef Gruber's lead and spruce up their starches this Thanksgiving, he offers the following tips: "First and foremost I recommend cooking your potatoes whole and not dicing them up, because this will give you better, fluffier mashed potatoes. And make sure you cook the potatoes until they're tender throughout. We use 50-count Idaho Russet Burbank potatoes in the restaurant.
"Regarding rosemary, use 2 sprigs for 4-6 good-sized potatoes and put it in with the cold water at the beginning so it's there the entire time. You're infusing the rosemary flavor in the potatoes with the water, and the actual rosemary will get strained out when you strain out the water. In addition, make sure you wrap the rosemary in cheesecloth so it's easier to pull out. Otherwise the sprigs will fall off and float around in the water and you'll never get them all out -- you'll be picking the rosemary off the potatoes one little bit at a time."
Recipe for Shore Lodge Rosemary Blue Cheese
INGREDIENTSThe mashed potatoes aren't the only dish on Shore Lodge's menu that will have patrons salivating this Thanksgiving. This year Chef Gruber is serving up a special menu featuring such entrées as: sage-roasted, free-range turkey with sourdough bacon stuffing, sour-cream mashed potatoes, green beans with toasted macadamia nuts, orange cranberry compote, and whiskey gravy; olive-oil-poached Alaskan black cod with spaghetti squash, tomato, olives, capers, and a lobster-stock Riesling butter sauce; pan-seared duck breast and beluga lentils with pancetta, honey-glazed baby carrots, cranberry vinaigrette, and chili aioli; and American Kobe New York Steak with roasted fingerling potatoes, a medley of Brussels sprouts and wild mushrooms and root vegetables, and sun-dried-tomato demi-glace.
About Chef Gruber
About Shore Lodge
About Rachael Ray
|Also See:||Dan Scott Appointed General Manager and Craig Davis as Food and Beverage Director for Shore Lodge and Whitetail Club in McCall, Idaho/ March 2010|