A simply beautiful dish of potatoes, in a really unique method. The garlic is a great touch, as we all know that potatoes have a mild, earthy flavor, but they are like sponges, and can absorb and take on so many characteristics of other ingredients! My only addition would perhaps be a touch of parsley... I have done other root vegetables in this manner, e.g. turnips, rutabega, parsnip, etc.; seasonings can also bring on unique, earthy characteristics; e.g. a very subtle dusting of nutmeg, and white pepper, which carries its on special characteristics. Excellent presentation, Chef Robbie Tremblay! You and your recipe here are classics to enjoy for decades to come!
Thank you very much. This dish is certainly a blank canvas upon which to draw. There are countless opportunities to manipulate and exchange different flavors and ingredients with this kind of recipe. Have fun creating! -Robert Tremblay ’10
This is a great question. Ultimately it depends on what you are making. With the risotto dish and really with anything where you are generating a lot of reduction, you want to season moderately as you go, and then once you have fully reduced your liquid, adjust any seasoning at the very end. The reason for this is the fact that reducing the liquid will enhance the saltiness, and if you season too much as you go a long, your food will be too salty. -Robert Tremblay ’10
Hello Robbie just wondering how did you make your chicken stock. Is it homemade or from a stock cube? Also I get confused when some people talk about making stock or broth. From what I have read is broth is from the bones and meat and stock is made from just the bones. And stock is much more concentrated than broth. Just to say your recipes are wonderful and have tried quite a few of them Kindest regards
The stock was actually made in house by our students. Below is a link to a great video on how to make chicken broth at home and helps explain the difference between stock and broth: th-cam.com/video/X6jOzA2MTfI/w-d-xo.html -Robert Tremblay ’10
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A simply beautiful dish of potatoes, in a really unique method. The garlic is a great touch, as we all know that potatoes have a mild, earthy flavor, but they are like sponges, and can absorb and take on so many characteristics of other ingredients! My only addition would perhaps be a touch of parsley... I have done other root vegetables in this manner, e.g. turnips, rutabega, parsnip, etc.; seasonings can also bring on unique, earthy characteristics; e.g. a very subtle dusting of nutmeg, and white pepper, which carries its on special characteristics. Excellent presentation, Chef Robbie Tremblay! You and your recipe here are classics to enjoy for decades to come!
Thank you very much. This dish is certainly a blank canvas upon which to draw. There are countless opportunities to manipulate and exchange different flavors and ingredients with this kind of recipe. Have fun creating!
-Robert Tremblay ’10
A pleasure to watch. You're a gifted instructor! Sharing this with my high school culinary students.
We hope they like it!
Great instruction!
I study a lot of cooking. You are a gifted teacher. I learned a lot here. Thanks!
Thank you.
-Robert Tremblay ’10
Hello brather from Finlanda 🇦🇱🇫🇮🇺🇸
Is it better to season everything all together nearer the end or as you are adding ingredients?
This is a great question. Ultimately it depends on what you are making. With the risotto dish and really with anything where you are generating a lot of reduction, you want to season moderately as you go, and then once you have fully reduced your liquid, adjust any seasoning at the very end. The reason for this is the fact that reducing the liquid will enhance the saltiness, and if you season too much as you go a long, your food will be too salty.
-Robert Tremblay ’10
Excellent presentation. Keep up your spirit!
Hello Robbie just wondering how did you make your chicken stock. Is it homemade or from a stock cube?
Also I get confused when some people talk about making stock or broth. From what I have read is broth is from the bones and meat and stock is made from just the bones. And stock is much more concentrated than broth.
Just to say your recipes are wonderful and have tried quite a few of them
Kindest regards
The stock was actually made in house by our students. Below is a link to a great video on how to make chicken broth at home and helps explain the difference between stock and broth: th-cam.com/video/X6jOzA2MTfI/w-d-xo.html
-Robert Tremblay ’10
Being a chef for the CIA must be awesome
Graduating from the CIA was one of the things I am the proudest of.
-Robert Tremblay ’10
Why are potato cut so thick??
I feel like i have seen this recipe before.... Oh yea, Gordon's "Ramsay's Best Restaurant" series in the finale
Oh wow lol I came to this video immediately after watching part of that series! Didn't see the potato risotto yet though!
Butter makes most anything taste better in cooking!
Habla demasiado!