Well friends, I couldn't believe my eyes when I stumbled upon
The New Potato!
|Restaurant Kelly Liken in Colorado, Signature Dish|
Potato Crusted Trout Filets
with caramelised brussels sprouts,plump golden raisins, and toasted pecans
What luck,and what a delight to read about sisters Danielle and Laura Kosann who have founded a food and lifestyle website with a difference, called appropriately for us The New Potato. They talk in depth to chefs, restaurateurs and foodies (like our own Aussie Curtis Stone) and ask all sorts of fascinating questions, one recurring one being.......do you like new potatoes?!
Well here are just a few answers to that question:
Curtis Stone foodie
I love them – are you kidding. Especially this time of year. You can peel them and boil them with parsley and butter with fish. Or you can keep the skin on and roast them. There’s also a dish called a Colcannon – it’s an Irish dish with milk, leeks, shallots and spring onions – you crush the potatoes with the milk and they’re deliciously creamy and buttery!
Tom Colicchio restaurateur
I dig new potatoes. There are three things – mushrooms, potatoes and beets – they’re closest to the earth. It’s the closest to eating as natural as you can, those three ingredients. Because, in a sense, we all want to eat the earth.
Robert Newton chef
When I was young, my mom and dad would can green beans and new potatoes each summer so we could enjoy them all year long. In the winter, they would open a can and heat it up with a slice of bacon or some fat back and serve it with cornbread. It was a simple meal, but one I really loved.
Kelly Liken chef
Take a look at Kelly's recipe for Potato Crusted Trout Filets with caramelised brussels sprouts,plump golden raisins, and toasted pecans featured above, by clicking on this link to thenewpotato.com and why not give it a go, it looks absolutely delicious! Kelly's Restaurant Kelly Liken is in Vail, Colorado,(where incidentally my son worked as a ski instructor to littlies for a season and loved it !)
Thank you to Danielle and Laura for allowing me to share these ideas
with you and we may take a look at some more further down the track.