Riced Potatoes with Roasted Corn Lobster

Riced Potatoes with Roasted Corn Lobster

Print Recipe Riced Potatoes with Roasted Corn Lobster Servings Ingredients 2 large Washington Russet potatoes, about 1 1/2 lbs.1 cup fresh or thawed frozen corn kernels1/2 cup heavy cream2 tablespoons butter1/2 cup diced cooked lobstersalt and pepper to taste Servings...
Columbia River Potato and Root Vegetable Gratin

Columbia River Potato and Root Vegetable Gratin

Print Recipe Columbia River Potato and Root Vegetable Gratin Servings Ingredients 1/4 cup, plus 2 tablespoons unsalted butter at room temperature1/2 teaspoon dry mustard seed power4 oz. mustard root or horseradish root, peeled and finely grated (about 3-4...
Sweetheart Custard

Sweetheart Custard

Print Recipe Sweetheart Custard Recipe Created by Raquel DeHoyos / Boastful Food Servings servings Ingredients For the Custard: 1/4 cup peeled and cooked russet potato1/4 cup peeled and cooked red beets (reserve cooking liquid)1/4 cup heavy cream1/3 cup sweetened...
Chicken Sausage with Rosemary Butter Potatoes

Chicken Sausage with Rosemary Butter Potatoes

Print Recipe Chicken Sausage with Rosemary Butter Potatoes Student Chef: Crystal Abeel Crystal Abeel, a student at Lake Washington Tech, tied for second place with these sweet and savory sausages made from chicken, potatoes, apples and figs in our 2016 Culinary...
Washington Potato and Morel Mushroom Manicotti

Washington Potato and Morel Mushroom Manicotti

Print Recipe Washington Potato and Morel Mushroom Manicotti Servings Ingredients Pasta Dough: 3 cups all-purpose flour + flour for rolling dough8 egg yolks1 whole egg1 teaspoon salt2 tablespoons extra virgin olive oil + olive oil to coat pasta1 tablespoon milk...