“Once a popular food earns its retro cachet these days, the fine dining crowd can’t be far behind. Don’t believe it? Michel Richard — the great chef at Citronelle in Washington — has five little words to shake your soul:
“Tater Tot foie gras ravioli!” the chef exclaims by telephone. “I make the Tater Tot mixture, fill it with foie gras and then sauté it until it crisps. They’re wonderful.”
Fancy stuff aside, the French-born chef professes a fondness for the freezer-bag variety of this ultimate American bite in all its plainspoken goodness.
“I love Tater Tots like you get in a burger joint,” enthuses Richard. “They’re crunchy and crispy on the outside, and creamy and moist inside. Mmmmm.”
So enamored was Richard of the little potato snacks that developing a technique to duplicate (if not improve) them has become a long and evolving professional project. The very first recipe in his James Beard Award-winning cookbook Happy in the Kitchen (Artisan, $45) — an homage called Spuddies — binds potato cubes with gelatin, which melts when fried.“
You can read more of the article here.
Please join us tomorrow to read our newest daily food and cooking feature on HuggingtheCoast.Com.
If you liked this article on HuggingtheCoast.Com, you might also enjoy:
- 75+ Recipes From James Beard Award Winning Chefs
- Remembering the Life and Cooking of Julia Child: Recipes and a Story About Beginnings
- 911 Cooking Emergency…Nathalie Dupree to the Rescue!
- 5 Easy Seafood Recipes from a Future Celebrity Chef: Virginia Willis
- A Passion For Chocolate: Remembering the Co-Founder of Scharffen Berger