SEASONALLY SMART Make the most of the seasonal ingredients you have on hand. Inspiration Guide: Winter/Spring 2017 1
SMOTHERED POTATOES: A TREND LOADED WITH POSSIBILITIES No one can seem to agree exactly where they originated, but loaded potato dishes are showing up everywhere and the Canadian version, poutine, is making appearances far across its southern border in new forms. Here s a great article we found about the explosion of loaded fries. TIPS AND TRICKS TO REINVENT YOUR POTATOES Potatoes are at the heart of dishes year-round. The question is, after you ve bought and paid for your latest inventory of nice fingerlings or Yukons, how can you use them in more ways to minimize waste? My team came up with a few thought starters for late winter and early spring specials. The good old loaded potato is on fire, and we re seeing it on menus from food trucks to fine dining. Our riffs on the trend pile them down with ingredients you probably already have like beef, cheeses, bacon and vegetables. Check out what we came up with and be on the lookout for more Knorr Seasonally Smart inspiration and tips. Ch e f Al va r o L i ma UNILEVER FOOD SOLUTIONS CORPORATE CHEF Chef Alvaro Lima Chef Lima is a culinary alumnus from Technology Center of DuPage and the College of DuPage. He has worked for an upscale, high-volume catering company, supervised kitchen staff at a corporate dining account, and was the Executive Sous Chef at two large Sodexo accounts. Chef Alvaro is continuing his culinary education through the American Culinary Federation and serves as a Board Member for the Chicago Chefs Chapter. In his spare time, he enjoys dining out and staying up to date on food trends in his home city of Chicago. Maple Bacon Hasselback Potatoes View Recipe Directory» 02 03
APPETIZERS North-of-the-Border Loaded Fries NOT JUST FOR CANADIANS ANYMORE This is a dish that makes Canada proud. Fries, cheese curds and gravy. About as simple and good as it gets. With a nice low food cost too. Crispy fries smothered in a traditional Canadian combination of rich brown gravy and fresh cheese curds. The Dish Yield: 1 (19 oz.) serving 13 oz. French fries, fried 2 oz. Cheese curds, white, fresh To serve, plate your choice of cooked fries and top with cheese curds and prepared poutine gravy. Serve immediately. To make it a meal or a heftier happy-hour app, add a protein like smoked brisket, smoked pulled chicken, pork or other in-house ingredients for a unique touch. North-of-the-Border Loaded Fries View Recipe Directory» 04 05
Montréal Potato Skins A CLASSIC, RESKINNED This was a why-didn t-anyone-think-of-this-before moment. We replaced the traditional fries with potato skins and turned the classic poutine ingredients into a handheld appetizer. A handheld twist on the classic poutine recipe with fried potato skins smothered in gravy and topped with cheese curds. The Dish Yield: 1 (14 oz.) serving 4 each Potato skins, fried 2 oz. Cheese curds, white or yellow cheddar To serve, place fried potato skins on a plate. Ladle with half of prepared poutine gravy and top with cheese curds. Finish the plate with the other half of prepared poutine gravy. Serve immediately. Additional hearty toppings could be added for variety. Chef Lima suggests crumbled applewood-smoked bacon, diced onions or sautéed mushrooms. Montréal Potato Skins View Recipe Directory» 06 07
MAIN DISHES Braised Beef and Carrots on Potato Pancakes PANCAKES FOR DINNER? SURE, WHY NOT? Potato pancakes used to be either a regional or ethnic specialty, but we re seeing them become more mainstream as restaurants look for ways to branch out beyond the usual potato suspects to create interesting side dishes. This recipe makes them a foundation for a hearty dish that can utilize more inexpensive cuts of beef due to the braising process. Potato pancakes loaded with tender braised beef, caramelized onions and carrots. Smothered with savory beef sauce. The Dish Yield: 10 (16 oz.) servings 30 ea. Potato pancakes, prepared Clarified butter Oil 50 oz. Braised beef, prepared 2½ cups 1¼ cups Caramelized carrots, prepared Caramelized onions, prepared Parsley, chopped Pan fry (3 ea.) potato pancakes in half clarified butter and oil until warm and golden brown. Top potato pancakes with (9½ oz.) pulled braised beef prepared with Knorr Demi-Glace*, (2 tbsp.) caramelized onions, (¼ cup) carrots and reduced braising liquid. Garnish with parsley. *Note: Knorr Beef Gravy may be substituted in any recipe calling for Knorr Demi-Glace. Braised Beef and Carrots on Potato Pancakes View Full Recipe» 08 09
Beef Tips and Potato Medley A GREAT USE FOR TENDERLOIN TRIMMINGS A good meat-and-potatoes dish is always popular. This idea brings the rich, umami flavors together in a dish that will satisfy guests palates, allow your kitchen to utilize leftover tenderloin and give you a reason to upcharge. Roasted and herbed fingerling potatoes are topped with tender, savory beef tips, Parmesan cheese and a fried egg. The Dish Yield: 10 (11.5 oz.) servings 1 qt. Knorr Instant Brown Gravy, prepared 40 oz. Garlic herb-roasted fingerling potatoes, prepared 3 lb. Braised beef tips, prepared ⅔ cup Parmesan cheese, grated 10 ea. Fried egg, sunny side up Parsley, chopped Season prepared Knorr Instant Brown Gravy to taste with salt and black pepper; reserve warm. Top (4 oz.) garlic herb-roasted fingerling potatoes with (4.5 oz.) braised beef tips, (1 tbsp.) Parmesan cheese, (1 ea.) fried egg, (3 oz. ladle) seasoned brown gravy and garnish with parsley. Beef Tips and Potato Medley View Full Recipe» 10 11
Gnocchi and Gravy ITALY MEETS QUEBEC We think of this idea as sort of the upscale Italian cousin of a classic poutine. In keeping with the experimentalism we re seeing across the board, we upgraded the curds to cubes of Brie, went with soft, doughy potato dumplings and added some herbal flair. Tender potato gnocchi covered with an array of fresh, chopped herbs, gravy and Brie. The Dish Yield: 1 (17 oz.) serving 2 oz. Butter, unsalted 10 oz. Gnocchi, potato, cooked Rosemary, fresh, chopped Thyme, fresh, chopped Oregano, fresh, chopped Marjoram, fresh, chopped 3 oz. Brie cheese, ½" cubes Melt butter in a sauté pan over medium heat. Add pre-cooked gnocchi to the pan and sauté until they are lightly browned and crispy. Add of each herb to pan and toss the gnocchi to coat and slightly toast the herbs. To serve, plate seasoned gnocchi and top with prepared poutine gravy and Brie cheese cubes. Serve immediately. Gnocchi and Gravy View Recipe Directory» Interesting twists on this might be to use a different cheese, like goat cheese or gruyère, or to infuse the gravy with a hint of red wine. 12 13
Smashed Potatoes and Chorizo with Fire-Roasted Gravy AN ETHNIC TWIST ON THE SMASHED POTATO This recipe makes a great signature particularly for a family-style dining situation or a Mexican-themed restaurant. The Spanish chorizo, crumbled queso and cilantro really up the flavor factor and the Yukon Golds provide a creamy potato foundation. SIDE DISHES Yukon Gold potatoes are blended with spicy chorizo and mild queso fresco and then smothered with a fire-roasted gravy. Garnished with cilantro. The Dish Yield: 10 (8.5 oz.) servings 3¾ lb. Yukon Gold smashed potatoes, prepared 5 cups Fire-roasted gravy, prepared 10 oz. Spanish chorizo, diced 5 oz. Queso fresco, crumbled Cilantro, chopped Top (6 oz.) Yukon Gold smashed potatoes with (3½ oz. ladle) fire-roasted gravy, (1 oz.) diced chorizo and (½ oz.) queso fresco and garnish with cilantro. Fire-Roasted Gravy Yield: 5 cups Prep Time: 5 minutes 1 qt. Knorr Instant Brown Gravy, prepared ½ cup ½ cup Poblano pepper, roasted, diced Prepared caramelized onions, diced Combine prepared Knorr Instant Brown Gravy with remaining ingredients and season to taste with salt and pepper; simmer 5 minutes and reserve warm. Smashed Fire-Roasted Potatoes and Gravy Chorizo Smashed with Fire-Roasted Potatoes & Chorizo Gravy View Full Recipe» 14 15
Maple Bacon Hasselback Potatoes SEEPED-DOWN FLAVOR Hasselback potato recipes are lighting up the Internet. The prep method gives seasonings the opportunity to permeate the potato with flavor, and the presentation method is a unique touch your guests will remember. Hasselback-cut sweet potatoes are loaded down with bacon, fried and caramelized onions and peppercorn gravy for a hearty and unique side dish. The Dish Yield: 10 servings 10 ea. Hasselback potatoes, prepared 15 oz. White cheddar, shredded 10 oz. Maple bacon, cooked, crumbled ⅔ cup Caramelized onions, prepared 1 qt. Peppercorn brown gravy, prepared 10 oz. Onions, sliced and deep fried Sage leaves, fried Top each Hasselback potato with (1½ oz.) white cheddar and place under salamander or in hot oven until melted. Add (1 oz.) bacon, (2 tbsp.) caramelized onions, (3 oz. ladle) peppercorn brown gravy and (1 oz.) hot onion slices. Garnish with chives. Peppercorn Brown Gravy Yield: 1 qt. Prep time: 3 minutes 1 qt. Knorr Instant Brown Gravy, prepared Salt 10 oz. Peppercorn medley, crushed Maple Bacon Hasselback Potatoes View Full Recipe» Season prepared Knorr Instant Brown Gravy to taste with salt and crushed peppercorns; reserve warm. 16 17
Recipe Directory 2 cups Shallots, minced 1½ tbsp. Garlic, minced SIDE DISHES 18 NORTH-OF-THE-BORDER LOADED FRIES Yield: 1 (19 oz.) serving Prep Time: 10 minutes Cook Time: 10 minutes 13 oz. French fries, fried 2 oz. Cheese curds, white, fresh To serve, plate your choice of cooked fries and top with cheese curds and prepared poutine gravy. Serve immediately. MONTRÉAL POTATO SKINS Yield: 1 (14 oz.) serving Prep Time: 10 minutes Cook Time: 10 minutes APPETIZERS 4 each Potato skins, fried 2 oz. Cheese curds, white or yellow cheddar To serve, place fried potato skins on a plate. Ladle with half of prepared poutine gravy and top with cheese curds. Finish the plate with the other half of prepared poutine gravy. Serve immediately. BRAISED BEEF & CARROTS ON POTATO PANCAKES Dish Assembly Yield: 10 (16 oz.) servings Prep Time: 6 min. 30 ea. Potato pancakes, prepared Clarified butter Oil 50 oz. Braised beef, prepared 2½ cups Caramelized carrots, prepared 1¼ cups Caramelized onions, prepared Parsley, chopped Pan fry (3 ea.) potato pancakes in half clarified butter and oil until warm and golden brown. Top potato pancakes with (9½ oz.) pulled braised beef, (2 tbsp.) caramelized onions, (¼ cup) carrots and reduced braising liquid. Garnish with parsley. Prepare the Braised Beef Yield: 50 oz. Prep Time: 2¾ hours 5 lb. Beef chuck, cubed MAIN DISHES Oil 1 qt. Onions, diced 2 tbsp. Garlic, minced 2 cups Red wine 1 qt. Knorr Demi-Glace, prepared* 4 ea. Thyme sprigs 4 ea. Rosemary sprigs Season beef cubes with salt and pepper. Sear in oil; remove beef and sauté onion. Add garlic and sauté. Deglaze with red wine. Add reserved beef and prepared demi glace. Braise covered in 350 F oven for 2½ hours or until tender. Remove herb stems and beef. Pull beef and return to braising liquid; reserve warm. *Note: Knorr Beef Gravy may be substituted in any recipe calling for Knorr Demi-Glace. Prepare the Potato Pancakes Yield: 3 lb. or 30 pancakes Prep Time: 20 min. BEEF TIPS AND POTATO MEDLEY Dish Assembly Yield: 10 (11.5 oz.) servings Prep Time: 8 min. 1 qt. Knorr Instant Brown Gravy, prepared 40 oz. Garlic herb-roasted fingerling potatoes, prepared 3 lb. Braised beef tips, prepared ⅔ cup Parmesan cheese, grated 10 ea. Fried egg, sunny side up 6 cups Mashed potatoes, prepared 6 ea. Eggs, beaten 1 cup Chives, minced 4 tsp. Garlic, minced Salt and Pepper Combine all ingredients, mix and season to taste with salt and pepper. Use #20 scoop to portion, press to flatten and reserve chilled. Parsley, chopped Season prepared Knorr Instant Brown Gravy to taste with salt and black pepper; reserve warm. Top (4 oz.) garlic herb-roasted fingerling potatoes with (4.5 oz.) braised beef tips, (1 tbsp.) Parmesan cheese, (1 ea.) fried egg, (3 oz. ladle) seasoned brown gravy and garnish with parsley. Prepare the Braised Beef Tips Yield: 3 lb. Prep Time: 2 ¾ hours 3 lb. Beef sirloin strips Oil 1 cup Brandy 1 qt. Knorr Demi-Glace, prepared* 4 ea. Thyme sprigs Season beef strips with salt and pepper. Sear in oil; remove beef and sauté shallot. Add garlic and sauté. Deglaze with brandy. Add reserved beef and prepared demi glace. Braise covered in 350 F oven for 2½ hours or until tender. Remove herb stems and reserve warm. *Note: Knorr Beef Gravy may be substituted in any recipe calling for Knorr Demi-Glace. Prepare the Garlic Herbroasted Fingerling Potatoes Yield: 40 oz. Prep Time: 30 min. 5 lbs. Beef Sirloin Strips 2 2 GNOCCHI AND GRAVY Portion: 1 (17 oz.) serving Prep Time: 10 minutes Cook Time: 10 minutes 2 oz. Butter, unsalted 10 oz. Gnocchi, potato, cooked Oil Garlic, minced Herbes de Provence Blend Salt and Pepper Toss potatoes with remaining ingredients and roast until tender and golden brown. Season to taste with salt and pepper; reserve warm. Rosemary, fresh, chopped Thyme, fresh, chopped Oregano, fresh, chopped Marjoram, fresh, chopped 3 oz. Brie, cheese, ½" cubes Melt butter in a sauté pan over medium heat. Add pre-cooked gnocchi to the pan and sauté until they are lightly browned and crispy. Add of each herb to pan and toss the gnocchi to coat and slightly toast the herbs. To serve, plate seasoned gnocchi, top with prepared poutine gravy and Brie cheese cubes. Serve immediately. SMASHED POTATOES AND CHORIZO WITH FIRE-ROASTED GRAVY Dish Assembly Yield: 10 (8.5 oz.) servings Prep Time: 5 min. 3¾ lb. Prepare the Fire-Roasted Gravy Yield: 5 cups Prep Time: 5 min. 1 qt. Knorr Instant Brown Gravy, prepared ½ cup ½ cup Poblano pepper, roasted, diced Caramelized onions, prepared, diced Combine prepared Knorr Instant Brown Gravy with remaining ingredients and season to taste with salt and pepper; simmer 5 minutes and reserve warm. Prepare the Yukon Gold Smashed Potatoes Yield: 3¾ lb. Prep Time: 28 min. 6 lb. Yukon Gold potatoes, quartered 2½ cups ¾ lb. Olive oil Yukon Gold smashed potatoes, prepared 5 cups Fire-roasted gravy, prepared 10 oz. Spanish chorizo, diced 5 oz. Queso fresco, crumbled Cilantro, chopped Top (6 oz.) Yukon Gold smashed potatoes with (3½ oz. ladle) fire-roasted gravy, (1oz.) diced chorizo and (½ oz.) queso fresco. Garnish with cilantro. Half and half, warm Butter, melted Boil potatoes in water until tender; drain. Combine cooked potatoes with remaining ingredients in bowl of mixer and combine until mostly smooth. MAPLE BACON HASSELBACK POTATOES Dish Assembly Yield: 10 servings Prep Time: 5 min. Prepare the Peppercorn Brown Gravy Yield: 1 qt. Prep Time: 3 min. 1 qt. Knorr Instant Brown Gravy, prepared Salt Peppercorn Medley, crushed Season prepared Knorr Instant Brown Gravy to taste with salt and crushed peppercorns; reserve warm. Prepare the Hasselback Potatoes Yield: 10 servings Prep Time: 65 min. 10 ea. Sweet potatoes, sliced hasselback style ½ lb. 10 ea. Hasselback potatoes, prepared 15 oz. White cheddar, shredded 10 oz. Maple bacon, cooked, crumbled ⅔ cup Caramelized onions, prepared 1 qt. Peppercorn brown gravy, prepared 10 oz. Onions, sliced and deep fried Sage leaves, fried Top each Hasselback potato with (1½ oz.) white cheddar and place under salamander or in hot oven until melted. Add (1 oz.) bacon, (2 tbsp.) caramelized onions, (3 oz. ladle) peppercorn brown gravy and (1 oz.) hot onion slices. Garnish with chives. Butter, melted Rub sliced potatoes with butter and season with salt and pepper. Bake for 1 hour or until tender and crisp on edges. Reserve warm. 19
SEASONALLY SMART MAKE MORE WITH WHAT YOU VE GOT. Reinvent your seasonal ingredients with Knorr Seasonally Smart recipes. For more ideas featuring Knorr products, visit ufs.com. Find more recipes from Unilever Food Solutions at ufs.com/recipes SHARE THESE IDEAS: 2017 Unilever Food Solutions. Knorr is a registered trademark of the Unilever Group of Companies UC 2/17.