Kickin’ Recipes
GETTING ALL
by Chef Brian Henry Culinary Editor www.thespiceco.ca www.chefbrianhenry.com
Owner of Angle Iron Kitchens & The Spice Co.
FIRED UP!
Most people’s go-to comfort food says something about where they grew up and provides a feeling of contentment, typically associated with one’s childhood. You can expect most comfort foods to be loaded with carbs, fats, sugar, and salt.
Potatoes do this for me, in particular mashed potatoes, boiled with the skin off, mashed with a ricer and served with gobs of salted butter that melt and form rivers that flow into pools of gravy that picks up bits of horseradish left on the plate accented with the gentle bite of green onions. Yup, the lowly potato discovered in South America which was eaten mashed by the Inca’s quickly became a dietary mainstay of the poor and downtrodden throughout the world has become a culinary mainstay. A common request at caterings is a Potato Bar which includes a base of garlic mashed, tater tots, and sweet potato mash. These are then garnished in a self-serve manner from an assortment of condiments. Our most requested condiments are beef gravy, bacon bits, butter, scallions, cheese curd, sour cream, marshmallows, brown sugar, candied pecans, maple syrup, fried onion straws, candied bacon, assorted cheese, bacon bourbon jam, truffle oil, roasted garlic, asparagus, broccoli, and other stuff. I use a blend of starchy and waxy potatoes in the following recipe which can be served up with whatever your favorite toppings are or try some new ones as mentioned.
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