The Perfect Everyday Potato Cookbook by Chef Ida Rodriguez and Sharon Hernandez focuses on what the home cook can imagine and produce through the creamy buttery flavor of the Dutch Yellow® Potato (DYP’s). Available twelve months of the year; this comfort-food style potato truly deserves to have a cookbook dedicated to it. The fact that the DYP’s are available year-round in a grocery store near you is a bonus.
DYP’s are considered waxy because they stay dense and moist as they are cooked. They also cook faster than other types of potatoes and the skins do not fall off during the slow cooking process. These lovelies are the only potatoes that are not light sensitive. This means they do not turn a greenish hue when exposed to light for an extended period of time.
There are 154 snazzy recipes grouped according to the four seasons of the year. Smart thinking on the authors’ side also include the fresh harvests of the day, which mean the recipes are enhanced with fresh local goodness. The delightful collection of dishes are featured with perfect pictures that highlight the versatility of the potato.
As an ingredient, this little beauty pairs equally well with fish, fowl or meat entrees. This is a great book all around, but especially for my readers who are more visual learners or selectors. If you don’t “see” something in this book that calls to you making your mouth water, you’re just not trying. Take your time and take a detailed tour of what the cookbook has to offer.
The Dutch Yellow® Potato is grown exclusively for Melissa’s Produce (based out of Vernon, CA) by their grower-partner in the Magic Valley region of Southern Idaho. The cookbook comes from the hearts of the authors and the test kitchen staff at Melissa’s Vernon facility.
If you haven’t heard of Melissa’s/World Variety Produce, you certainly have tasted it. Think tasty, creamy, tangy, aromatic, tart, sweet, crunchy and delectable types of produce showcased beautifully inside of grocery stores like Bristol Farms, Gelson’s and Sprouts – and restaurants such as Spaghettini’s Restaurant and Charlie Palmers.
Within the 280,000 square feet of the Melissa’s/World Variety Produce, Inc. warehouse, the freshest fruits and vegetables are found. They are the largest distributor of specialty produce in the United States. With over 1000 items available at any given time, Melissa’s imports and distributes exotic fresh fruits and vegetables from around the globe. Located in the Vernon district of Los Angeles, California, World Variety Produce began strictly as a source of specialty produce, selling to retailers in the Southern California region. Over the years the company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.
If you happen to be a produce-centric kind of person, Melissa’s easy-to-navigate Web site (with lots of great photos) is updated monthly with features that are fun and informative. There’s even a Melissa’s/World Variety Produce employee ready to track down hard-to-find items and willing to answer questions about specialty produce items toll-free at (800) 588-0151. This is a foodies’ lovers find. Just sayin’.
Here are a couple of my favorite recipes from the book, compliments of Melissa’s. Enjoy!
Potato, Bacon and Cheese Stuffed Mushrooms
Makes 8 servings.
½ pound DYP’s, boiled
6 strips Bacon, cooked and crumbled
1 ½ cups shredded Sharp Cheddar Cheese
2 cloves Garlic, minced
1 pinch Kosher Salt
1 pinch Smoked Paprika
24 large Button Mushrooms, stems removed
Pre-heat the oven to 350º.
In a bowl, mash the potatoes. Mix in the bacon, cheese, garlic, salt and paprika. Stuff the mushroom caps with the DYP mixture.
Spray a baking sheet with cooking spray and place the stuffed mushrooms on the sheet. Place in the oven and bake for 20-25 minutes or until mushrooms are tender.
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Gluten Free Peanut Butter Cook Sandwiches
Makes 10- 12 sandwiches.
2 cups Oatmeal, divided use
½ cup (packed) Brown Sugar
6 DYP’s, boiled, pressed through a ricer
1 cup Peanut Butter
1 cup Raisins
1 cup Butter, softened
3 ½ cups Powdered Sugar
1 pinch Kosher Salt
1 teaspoon Pure Vanilla Extract
1 teaspoon Whole Milk
Preheat the oven to 350º.
Process ¾ cup of the oatmeal in a spice grinder. In the bowl of a standing mixer, add the ground oatmeal and the rest of the cookie ingredients. Mix until well combined. Form the dough into 20-24 balls. Place them on a baking sheet lined with parchment paper. Press the balls down with the back of a fork. Bake in the oven for about 8 minutes or until the bottom of the cookies are golden brown. Cool completely on wire racks.
To make the filling, beat the butter, sugar and salt with a mixer until well combined. Add the vanilla and milk and beat until creamy.
To make the sandwiches: Place one cookie, upside down, on a cutting board. Place a heaping tablespoon filling in the center of the cookie and top that with another cookie (right side up). Carefully press it down and repeat for the remaining cookies.
Note: Because there is no flour in this recipe the cookies are very delicate especially when they are warm.
DYP’s The Perfect Everyday Potato Cookbook: $19.99 Link
Melissa’s Website: http://www.melissas.com