關於 yukon gold potatoes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Since we had such a big group for our snowboarding trip, booking at restaurants proved difficult so I was lucky to find @thecollectivekitchen to cook for us in the comfort of our own chalet. They set the bar sooo high with their incredible food & service for our 2 private dinners & breakfast, all at the same or even lower cost as dining out in Whistler but with the perk of drinking our own alcohol and not having to leave the house. Can’t recommend them enough if you’re planning a ski trip this season! Everything shown on the video was delicious, but I’ve marked our group's favorite dishes - which ones do you want to try most?
- Hanger Steak & Braised Beef Short Ribs
- Thai Lobster Salad with burrata ⭐️
- Kuri Squash Ravioli with brown butter and hazelnuts ⭐️
- Miso Marinated Black Cod with shiitake mushrooms
- Fresh Tagliatelle with parmesan & herbs
- Yukon Gold Mashed Potatoes ⭐️
- Toffee Cheesecake ⭐️
- Sticky Toffee Pudding ⭐️
- Chocolate Mousse
- Flat Iron Steak and Eggs ⭐️
- Huevos Rancheros
- Eggs Benedict with maple fennel bacon ⭐️
- Toasted Ricotta Gnocchi ⭐️
- Fresh Dungeness Crab Salad
- Berkshire 10oz Bone in Pork Chop with roast onion & apple ⭐️
- Stone Ground Polenta with parmesan ⭐️
- Slow Cooked Lamb Shank
- Apple Beignets
Beanie: @piccoliny #IndulgentEatsWhistler

我來打一下廣告推銷自家酒店的感恩節火雞餐，這是我們Palo Alto四季酒店開幕十多年來首度推出的火雞外帶餐，全部都是自家廚房製作絕無外包，熱食部分都會是俄羅斯老闆跟我主理，品質一定有保證，如果感恩節懶的自己煮的朋友可以考慮訂購。

另外直接跟酒店買價格比較貴，幫大家找好了Groupon優惠，比官網便宜$100! 數量是有限制的，額滿即不再接單，話說我們產量也很有限就是，先訂先贏喔！

*一份餐可供6人食用，餐點包含
-Roasted whole turkey, traditional stuffing, cranberry sauce, and gravy

-Pumpkin and maple syrup soup

-Mixed green salad with roasted beets, blue cheese, candied walnuts, and pomegranate

-Cauliflower and chickpea salad with roasted garlic, pine nuts, and oregano dressing

-Yukon gold mashed potatoes

-Green beans with sliced toasted almonds and dried cranberries

-Honey-glazed carrots

-Dessert
House-made pecan pie

Potato Leek Gratin

Ingredients
2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 ½ pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
¼ teaspoon freshly ground nutmeg
¾ cup Gruyère, grated

Preparation:

1. Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.

2. Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.

3. Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.

4. Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

5. Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

規格外の量ですが、絶対美味しいミートローフ。
マッシュポテトをふんだんに入れて、ベーコンで巻いてみました！
1度は食べてみたいレシピ。ぜひ、作ってみてくださいね♪

マッシュポテトのベーコン巻きミートローフ

日本語
8人分

材料：
牛ひき肉　900g
玉ねぎ　150g（みじん切りにして、炒めておく）
ピザ用パルメザンチーズ　1カップ
卵　2個
パン粉　50g
塩　小さじ2
こしょう　小さじ1 ½
ウスターソース　小さじ2
牛乳　½カップ (120 mL)
パセリ　15g（細かくみじん切り）

ソース
ケチャップ　1 ½カップ (360 mL)
ブラウンシュガー　½ カップ (110 g)
マスタードパウダー　小さじ2
オニオンパウダー　小さじ2
パプリカパウダー　小さじ2
トマトペースト　¼カップ (55 g)

マッシュポテト
じゃがいも（ユーコンゴールドポテト）　455g（皮をむいて切り、茹でておく）
バター　大さじ2
塩　小さじ1
こしょう　小さじ½
牛乳　1 カップ (240 mL)
ピザ用パルメザンチーズ　1/2カップ

ベーコン　28切れ

作り方：
1.オーブンを180度に予熱しておく。
2.大きなボウルに、牛ひき肉と、炒めた玉ねぎとにんにく、パルメザンチーズ、卵、パン粉、塩、、こしょう、ウスターソース、牛乳、パセリを入れて混ぜる。よく混ぜたら置いておく。
3.別のボウルに、ケチャップとブラウンシュガー、マスタードパウダー、オニオンパウダー、パプリカパウダー、トマトペーストを入れて、ソースを作り、置いておく。
4.大きなボウルに、茹でたじゃがいもを入れて潰し、バター、塩、こしょう、牛乳、パルメザンチーズを入れて、なめらかになるまで混ぜて、置いておく。
5.ブントパンに、ベーコンを敷き詰め、刷毛を使って、(3)のソースをベーコンの内側全体に塗る。
6.(2)の2/3量を、ベーコンを敷いたブントパンの真ん中くらいまで入れ、マッシュポテトを中に入れられるように、肉をフチに押してボウル状にくぼみを作っておく。
7.マッシュポテトを、(6)で作ったひき肉のくぼみに入れ、上をなめらかに平す。その上に残った肉を入れ、上にソースを塗りつける。ソースを塗ったら、肉を全て覆うようにベーコンを畳む。アルミフォイルで包んで、オーブンで1時間焼き、途中30分焼いたところで、アルミフォイルを外す。その際に、余分に出た肉汁も注意深く取り除いてからオーブンに戻す。
8.ブントパンの上に金網を乗せて、ひっくり返して、天板の上に出す。ブントパンを外し、残しておいたソースを、焼けたミートローフの表面全体に塗る。
9.ソースがキャラメルのように色づくまで、強火で3-5分焼く。
10.完成！

Bacon-wrapped Mashed Potato-stuffed Meatloaf

Ingredients
for 8 servings

2 lb ground beef (900 g)
1 cup onion (150 g), diced, sauteed
3 cloves garlic, minced, sauteed
1 ½ cups grated parmesan cheese (165 g), divided
2 eggs
1 cup panko breadcrumbs (50 g)
2 teaspoons salt
1 ½ teaspoons pepper
2 teaspoons worcestershire sauce
½ cup milk (120 mL)
½ cup fresh parsley (15 g), finely chopped
GLAZE

1 ½ cups ketchup (360 mL)
½ cup brown sugar (110 g)
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons paprika
¼ cup tomato paste (55 g)
MASHED POTATOES

1 lb yukon gold potato (455 g), peeled, chopped, cooked
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
1 cup milk (240 mL)
28 slices bacon, slices

Preparation
1.Preheat oven to 350˚F (180˚C).
2.In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
3.In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
4.In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
5.Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
6.Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
7.Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
8.Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
9.Broil on high for 3-5 minutes or until the glaze has caramelized.
10.Enjoy!


#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

ぜひ作ってみてくださいね！

ハムチーズポテトフライ
10人分

材料：

じゃがいも(茹でたもの) 1kg

チェダーチーズ(細切り) 100g

クリームチーズ 55g

ベーコン(1cm幅、炒める) 250g

万能ねぎ(小口切り) 大さじ3

塩 小さじ1

コショウ 小さじ1

オニオンパウダー 大さじ1/2

ロースハム(スライス) 20枚

チェダーチーズ(2cm角ブロック) 200g

揚げ油 適量

薄力粉 125g

溶き卵 4個分

パン粉 200g

パルメザンチーズ 25g

パセリ(みじん) 適量

作り方：

1.ボウルに茹でたじゃがいもを入れ、フォークで粗くつぶす。

2.チェダーチーズ、クリームチーズ、ベーコン、万能ねぎ、塩、コショウ、オニオンパウダーを加え、滑らかになるまで混ぜ合わせる。

3.クッキングシートを敷いた天板に(2)を移し、全体を平らにならす。

4.ロースハムの中央にチェダーチーズを乗せて、上下、左右を折りたたんで包む。

5.(4)を(3)に等間隔に埋め込み、上から生地で覆って平らにならし、冷凍庫に入れて30分冷やし固める。

6.(5)を型から外して正方形に切り分け、小麦粉、溶き卵、パン粉の順に付ける。

7.180℃に余熱した揚げ油に(6)を入れ、きつね色になるまで2-3分揚げたら油を切ってバットに上げる。

8.仕上げにパルメザンチーズ、パセリを散らしたら、完成！



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Loaded Ham & Cheese Potato Dippers
Servings: 20

INGREDIENTS
5 pounds Yukon Gold potatoes, peeled and cooked
2 cups shredded cheddar cheese
4 ounces cream cheese
16 ounces bacon, cooked and crumbled
1 bunch scallions, sliced
½ tablespoon salt
½ tablespoon black pepper
1 tablespoon onion powder

20 ounces ham, sliced
1 pound block cheddar cheese, sliced into 20 1-inch squares

1 quart canola oil, for frying

2 cups all-purpose flour
8 large eggs, beaten
4 cups panko bread crumbs

¼ cup shredded Parmesan cheese
2 tablespoons parsley, chopped


PREPARATION
In a large bowl, mash the potatoes until there are no lumps.
Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
Mix until smooth.
Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
Lay a 1-inch square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch of space on all sides. Repeat with the rest of the squares.
Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
Place the flour, eggs, and panko into 3 separate medium bowls.
Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
Heat the oil in a large pot until it reaches 350°F (180°C).
Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.
Enjoy!

ぜひ作ってみてくださいね！

チーズマッシュポテト
10人分

材料：
じゃがいも(皮をむいてひと口大に切る) 680g
にんにく(1片はみじん切りにする) 3片
水 1200ml
塩 少々
バター 115g
生クリーム 240ml
チーズ(スイスチーズ、コンテチーズなど) 250g

作り方：
1.鍋にじゃがいも、にんにく2片、水、塩を加えて中火にかける。

2.沸騰したら、弱火で20分茹でてザルに上げる。熱いうちに潰して裏ごしし、鍋に戻して弱火にかける。

3.(2)にバター、にんにくみじん切りを加えて、滑らかになるまでゴムベラで混ぜる。

4.生クリームを加えてさらに混ぜ、チーズを少しずつ加えて完全に溶けるまで混ぜる。

5.ゴムベラで上に持ち上げて、伸びない場合はチーズを足す。もったりする場合は生クリームを足す。

6.炒め野菜や肉、にんにくを付けて召し上がれ。


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(English Recipe)

Aligot (Cheesy Potatoes)
Servings: 10

INGREDIENTS
1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 cloves garlic, peeled
5 cups cold water
Big pinch of salt
½ cup butter, cubed
1 cup heavy cream
2½ cups of shredded cheese, such as Swiss, Comté, Fontina or Gruyère

PREPARATION
In a large pot over medium-high heat, add the potatoes and garlic, and cover with cold water.
Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
Add the butter to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
Pour in the heavy cream and stir again until combined.
Gradually add in the cheese, stirring between each addition, until completely melted.
Continue stirring the potatoes until smooth, thick, and elastic.
Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
Enjoy!