tag:blogger.com,1999:blog-7173052990851751381.post6042942907619836580..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Mr. Potato Head's Truffled Potato GratinChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-7173052990851751381.post-4275772918372769012014-02-07T11:48:52.966-05:002014-02-07T11:48:52.966-05:00mine didn't have any, but you can remove if yo...mine didn't have any, but you can remove if you want. Don't think it matters as the ash used on cheese is edible. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29303934444406223242014-02-07T11:01:30.727-05:002014-02-07T11:01:30.727-05:00Chef John,
If my source is correct, wheels of...Chef John,<br /> If my source is correct, wheels of sottocenere cheese are coated with wood ash before being aged. Should I assume that this coating is removed before shredding as you describe? Thanks.Anonymoushttps://www.blogger.com/profile/05110553495605818928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8054224827127339172013-11-29T18:10:25.406-05:002013-11-29T18:10:25.406-05:00I made this yesterday and I don't know what I ...I made this yesterday and I don't know what I did wrong but it wasn't a hit at all :( MissKseniahttps://www.blogger.com/profile/04452220107375906247noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70469255586560352562013-09-28T13:11:52.631-04:002013-09-28T13:11:52.631-04:00Chef John I made this for my ladies social gatheri...Chef John I made this for my ladies social gathering and it was a hit. I left a comment on youtube and I'm leaving one here. It was SO EASY. It was so good. The comment I got over and over was "Yummy for my Tummy" and "KD you'll have to make those potatoes again at our next gthering" <br />I'm tackling your lasagna tonight!<br />Anonymoushttps://www.blogger.com/profile/12616751330836809551noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13229639003020579462012-11-17T14:26:01.032-05:002012-11-17T14:26:01.032-05:00Could I substitute root vegetables for some of the...Could I substitute root vegetables for some of the potatoes? I'm trying to make a slightly lower carb potato option for my mom this Thanksgiving.Anonymoushttps://www.blogger.com/profile/17466729256141245326noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67399555863174610932012-10-20T13:30:07.592-04:002012-10-20T13:30:07.592-04:00No, you have to do fresh. The potatoes can get we...No, you have to do fresh. The potatoes can get weird.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85355546378562813062012-10-19T16:18:25.140-04:002012-10-19T16:18:25.140-04:00HI Chef John,
Could I put this casserole together ...HI Chef John,<br />Could I put this casserole together the night before, and bake it the next day?<br />Thanks!<br />hungryinbrooklyn Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12231677431290808592012-04-16T20:06:55.251-04:002012-04-16T20:06:55.251-04:00Lactose Free Version:
Substitute Moliterno cheese...Lactose Free Version:<br /><br />Substitute Moliterno cheese (Spanish sheep milk cheese with black truffles)for the Sottocenere.<br /><br />Replace cream with goat or sheep milk cream. If not available blend chevre with your preferred milk substitute.<br /><br />om nom nom nomAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28098595334064916472012-03-30T12:40:03.711-04:002012-03-30T12:40:03.711-04:00Chef John, I don't like potatoes, mushrooms, c...Chef John, I don't like potatoes, mushrooms, cheese, or heavy cream. What can I substitute? Ha, ha, just kidding! This looks amazing and I'm off to find the cheese!Nepenthenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44720864610055802332011-12-28T14:36:46.531-05:002011-12-28T14:36:46.531-05:00If you eat this everyday then yea its not going to...If you eat this everyday then yea its not going to be healthy. But just having this dish a couple times a year is not going to hurt. You might as well forget about looking at a menu and just ask for a list of their nutritional info instead.philliphttp://mr38.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9841022443542246952011-12-19T01:30:14.049-05:002011-12-19T01:30:14.049-05:00OK, don't knock me for doing this, but I simpl...OK, don't knock me for doing this, but I simply had to put this recipe into my dieting app and see what type of nutritional info it gave me. So, here goes:<br /><br />3,407 calories<br />265.2g of fat<br /> 151.6g of saturated fat<br />868.7mg of cholesterol<br />197.7g of carbohydrates<br />76.5g of protein<br /><br />That's for the whole thing. I'd guess there are about 8 portions, so you can do the math for each portion yourself if you want. I know sometimes you can just say "What the heck?" and make a dish even though you know it's unhealthy. This particular dish crossed the line for me. It just has such an incredibly high amount of saturated fat.Steven K.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88949160376583342252011-10-30T19:36:00.386-04:002011-10-30T19:36:00.386-04:00HAi shef jon/ can i yuse skimmed milk in thes reci...HAi shef jon/ can i yuse skimmed milk in thes recipee?<br /><br />i prfer mi pizzia coldAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2707480240842011682011-03-27T21:48:48.536-04:002011-03-27T21:48:48.536-04:00yeah, the past couple of times I did this it turne...yeah, the past couple of times I did this it turned out too soupy and the potatoes weren't cooked all the way so I think I'm going to substitute the cream for a bechamel and turn it up to 375 for better results. No chance with the cheese, I'll probably have to order it on the intraweb :)Lorenzhttps://www.blogger.com/profile/01027563713847840993noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38964605427930374982011-02-28T23:27:16.112-05:002011-02-28T23:27:16.112-05:00Hi Chef John,
How many servings is th...Hi Chef John,<br /> How many servings is this dish for? Thanks. I'm so looking forward to make this dish!! = )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87741443625546333372011-01-07T17:49:11.443-05:002011-01-07T17:49:11.443-05:00yes! all cooking times are an estimate...cook unti...yes! all cooking times are an estimate...cook until tender and soft! enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28546055535898175192011-01-07T17:46:14.859-05:002011-01-07T17:46:14.859-05:00Hi Chef John. I made this one tonight but I only ...Hi Chef John. I made this one tonight but I only had mozzarella cheese. It turned out pretty good but the potatoes were still a bit crunchy (used a mandolin on the thinest cut.) <br /><br />I think next time I would let it cook for 1 hour instead of 45 minutes and then let it cook uncovered for another 20 minutes. Might just be a simple difference in how our ovens keep their temperatures. <br /><br />(oddly enough, I had it slightly above 350 and they still turned out crunchy... I prefer the potatoes to be soft in a gratain.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30948686425285244252011-01-04T09:26:47.378-05:002011-01-04T09:26:47.378-05:00would mozzarella cheese work okay as a substitute?...would mozzarella cheese work okay as a substitute?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57552730284021892992010-12-31T10:53:28.844-05:002010-12-31T10:53:28.844-05:00Just a minute. Enjoy!Just a minute. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77836987475895222010-12-31T05:33:43.687-05:002010-12-31T05:33:43.687-05:00Hello Chef John. I was wondering for how long did...Hello Chef John. I was wondering for how long did you soaked the potatoes in this video?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20780359677948501222010-12-23T18:14:57.985-05:002010-12-23T18:14:57.985-05:00yes, some grureye maybe, or mild cheddar for somet...yes, some grureye maybe, or mild cheddar for something creamier.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24701008388996239952010-12-22T21:17:53.282-05:002010-12-22T21:17:53.282-05:00Chef John,
I settled for Boschetto al Tartufo, w...Chef John, <br /><br />I settled for Boschetto al Tartufo, which is very similar to Sottocenere except for the fact that it's sheep's milk not cow. Any recommandation?<br /><br />My humble guess is that the Boschetto will be a bit stronger/tangier and to mellow it a bit, I was planning on mixing a little bit of swiss cheese. Is this a bad idea?<br /><br />Thank you so much for your work chef. You sparked an interest in me to know more about cheese than what I see at the supermarket. I travelled 3 h by bus to get that and the place, the foods, the people I discovered make it all worthwhile.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34132137241114542082010-12-17T16:44:12.946-05:002010-12-17T16:44:12.946-05:00Does anyone know how to get Sottocenere in Toronto...Does anyone know how to get Sottocenere in Toronto, Ontario. I called all the major cheese shop and I just can't find ANY! Unbelievable that they haven't heard of this cheese. It's actually quite famousAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53590781219240315562010-10-21T13:18:43.021-04:002010-10-21T13:18:43.021-04:00Chef John, the pronunciation is sottocEnere with t...Chef John, the pronunciation is sottocEnere with the accent on the first "e"..sot-to-chay'- nereh. It means "under ash".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29500777871461242192010-07-07T21:53:59.685-04:002010-07-07T21:53:59.685-04:00Thanks, Chef John. I've made these potatoes a ...Thanks, Chef John. I've made these potatoes a couple of times now and my friends can't stop talking about it. Some of them want to marry me...even the males. That said, I just wanted to point out that with the cooking times specified, the top layer of potatoes was really undercooked. So, I would keep them covered for a little longer, an hour maybe. All stoves are different, I guess. Also, I cheated using sharp cheddar and truffle-infused oil instead of sottocenere, didn't have time to go looking for it, but I promise I will. Truffle oil smells amazing too, actually, just a few drops do the trick. Good luck to all of you who haven't tried this recipe yet. I envy you.HypnoticMoleculehttps://www.blogger.com/profile/09923985242126437059noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62218203827254501602010-05-19T10:30:29.769-04:002010-05-19T10:30:29.769-04:00If you can't find that cheese that you made th...If you can't find that cheese that you made this dish with could you please give us the name of a few otehrs thta would work and be just as goodAnonymousnoreply@blogger.com