Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

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Roast Satsumaimo Sweet Potato with Apple Cider Molasses Glaze

Apple Cider Molasses Glaze

INGREDIENTS:

2 cups apple cider vinegar

½ cup soy sauce – we use low sodium

2/3 cup honey

1 tbs. chopped ginger

1 tbs. chopped garlic

1/3 cup molasses

½ cup brown sugar

8 Satsumaimo sweet potatoes

Salt to taste

PROCEDURE:

  • 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.
Twice Baked Gorgonzola Stuffed Fingerling Potato with Mushroom Sauce

Port Wine Sauce

INGREDIENTS:

1 tbs. olive oil

1 small shallot, finely chopped

2 cups Port wine

3 sprigs fresh thyme

2 sprigs fresh rosemary

3 bay leaves

2 tbs. black peppercorns

2-1/2 cups beef broth

1 oz. dried mushrooms (porcini or shitake)

1 tsp. balsamic vinegar

1 tbs. cornstarch

1 cup water

Salt and pepper to taste

PROCEDURE:

  • 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
Twice Baked Gorgonzola Potatoes

INGREDIENTS:

10 standard size fingerling potatoes

¼ cup chopped chives

6 tbs. crème freiche

4 oz. crumbled gorgonzola cheese

3 tbs. sautéed shallots

Salt and pepper to taste

PROCEDURE:

  • 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.

5 thoughts on “Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

  1. Thanks so much for sharing the recipes, particularly for those of us who could not attend this presentation. It is also a nice way to be sure that the recipes get in a more secure “storage” place. They sound great, and we’re looking forward to trying them!

  2. Cannot wait to make these potatoes. They sound delicious. I appreciate receiving the recipes and look forward hopefully to more in the future.
    Our family have been long-time admirers of Rich Mead’s culinary talents and have always enjoyed dining in his restaurants. The Farmhouse has become a special place for us, as was The Sage.
    Thank you so much!

  3. Most grateful for the messages and sincerely hope that Chef Mead has settled down in his new location. We too thoroughly enjoyed
    Sage etc. and very much look forward to visiting with you when we return for our yearly sojourn in the U.S. from Australia
    Thank you sincerely for all the very happy dining occasions over the years.

    Peter and Kim

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