Gordon's Guide To Potatoes Gordon Ramsay
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Date: 2021-02-08
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Comments and reviews: 9
Sainte
So I'll grill a thinly sliced medium-sized potato and then I make my own salsa which is the restaurant grade salsa it's very easy to make and very fresh and I'll stew it then under the broiler. Sometimes I add a little bit of water but just a tiny bit like a tablespoon or two. Then I add all my vegetables which I've stood generally on the stove or I'll just Adam right underneath the broiler with the salsa. Garlic scallions red onions or onions, fresh spinach or baby spinach fresh tomatoes on top of the salsa I add last, mushrooms, sometimes I will put a half of ounce of oose sausage like breakfast sausage if I'm having breakfast, you could use any kind of sausage chorizo smoked sausage kielbasa jalapeno sausage you name it it depends on the flavor you want, any vegetable you'd like to add sometimes I put in Red Pepper or green pepper, then I generally add a pinch or 3 of fresh parmesan. Sometimes I use fresh basil garnish when I'm done. Sometimes I omit the cheese all together. And then if I want to be very rich I omit the cheese and drizzle it with a raspberry balsamic a very good high quality balsamic when its done stewing, then I make my own peanut butter Satay that I keep a giant table of in my refrigerator which is basically peanut butter vinegar and sriracha, and I'll loosen that up with some water and drool that than over the balsamic. Wait I'm not done then I will use my small one a cast iron pan 2 soft boil a sunny side up egg, I used primarily water to cook with, so it doesn't actually fry in the bottom and it's kind of soft. Then I add just a tiny tip of a knife of fresh butter, which is probably a quarter of a teaspoon, and that little bit of water which turns into somewhat of a broth, then dispenses the butter evenly into an over the egg. and because you're not cooking in the butter you're not getting the calories but you're getting a intensely but early flavor all over the egg with a little bit of salt and pepper. then I lay that right over the potatoes and drizzle that been with balsamic and maybe 1/4 teaspoon of olive oil or feta or soft honey goat cheese. I don't need any bread with it but if I did they'd be too small quarter inch slices of a good French Canadian baguette just for dipping, I might garnish it with a few fresh strawberries or one or two slices only of a fresh Cara Cara Orange. but likely what I would do is take a large pinch, or a half a cup of fresh baby spinach or spinach, and you can either talk that in on the side or lay it right over the potato, then dresses with just a teaspoon of olive oil and warm balsamic and then the fresh egg over that. in these cases it is important to have very good olive oil and very good balsamic and very fresh eggs or even a bigger plus if you can swing it. that is a lot of food because it contains a lot of fibrous vegetables and healthy green but they're all small portions you can walk away from that meal even with sausage in it for less than 420 calories. You could even pair it down to 320 calories and it would still be freaking flipping delicious. I never drink juice I will always have a few garnish of fruit on the side you can add fruit to the salad in the form of berries as well if you put it on the side. because you start off with a small base and use layering it will only take a pinch of goat cheese or a pinch of feta or a pinch of walnuts a small pinch of berries. because the base is small in your layering technique the amount of accoutrements then are also small. now that will keep you full for 6 hours because you have to figure out what you need to eat and what level of fiber your body is comfortable with that will last you for 6 hours I never have juice also I will always drink two goblets of water or tea, herbal tea. because they would be empty calories and it tastes better to have fresh fruit with the fiber and drink it with water.
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So I'll grill a thinly sliced medium-sized potato and then I make my own salsa which is the restaurant grade salsa it's very easy to make and very fresh and I'll stew it then under the broiler. Sometimes I add a little bit of water but just a tiny bit like a tablespoon or two. Then I add all my vegetables which I've stood generally on the stove or I'll just Adam right underneath the broiler with the salsa. Garlic scallions red onions or onions, fresh spinach or baby spinach fresh tomatoes on top of the salsa I add last, mushrooms, sometimes I will put a half of ounce of oose sausage like breakfast sausage if I'm having breakfast, you could use any kind of sausage chorizo smoked sausage kielbasa jalapeno sausage you name it it depends on the flavor you want, any vegetable you'd like to add sometimes I put in Red Pepper or green pepper, then I generally add a pinch or 3 of fresh parmesan. Sometimes I use fresh basil garnish when I'm done. Sometimes I omit the cheese all together. And then if I want to be very rich I omit the cheese and drizzle it with a raspberry balsamic a very good high quality balsamic when its done stewing, then I make my own peanut butter Satay that I keep a giant table of in my refrigerator which is basically peanut butter vinegar and sriracha, and I'll loosen that up with some water and drool that than over the balsamic. Wait I'm not done then I will use my small one a cast iron pan 2 soft boil a sunny side up egg, I used primarily water to cook with, so it doesn't actually fry in the bottom and it's kind of soft. Then I add just a tiny tip of a knife of fresh butter, which is probably a quarter of a teaspoon, and that little bit of water which turns into somewhat of a broth, then dispenses the butter evenly into an over the egg. and because you're not cooking in the butter you're not getting the calories but you're getting a intensely but early flavor all over the egg with a little bit of salt and pepper. then I lay that right over the potatoes and drizzle that been with balsamic and maybe 1/4 teaspoon of olive oil or feta or soft honey goat cheese. I don't need any bread with it but if I did they'd be too small quarter inch slices of a good French Canadian baguette just for dipping, I might garnish it with a few fresh strawberries or one or two slices only of a fresh Cara Cara Orange. but likely what I would do is take a large pinch, or a half a cup of fresh baby spinach or spinach, and you can either talk that in on the side or lay it right over the potato, then dresses with just a teaspoon of olive oil and warm balsamic and then the fresh egg over that. in these cases it is important to have very good olive oil and very good balsamic and very fresh eggs or even a bigger plus if you can swing it. that is a lot of food because it contains a lot of fibrous vegetables and healthy green but they're all small portions you can walk away from that meal even with sausage in it for less than 420 calories. You could even pair it down to 320 calories and it would still be freaking flipping delicious. I never drink juice I will always have a few garnish of fruit on the side you can add fruit to the salad in the form of berries as well if you put it on the side. because you start off with a small base and use layering it will only take a pinch of goat cheese or a pinch of feta or a pinch of walnuts a small pinch of berries. because the base is small in your layering technique the amount of accoutrements then are also small. now that will keep you full for 6 hours because you have to figure out what you need to eat and what level of fiber your body is comfortable with that will last you for 6 hours I never have juice also I will always drink two goblets of water or tea, herbal tea. because they would be empty calories and it tastes better to have fresh fruit with the fiber and drink it with water.
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jsboelk
Gordon, i have one major request. i meed you to teach people how to expedite food in restaurants. It is the heart of everything. From managing a team, and the stress of striving for repetitive perfection at a reasonable time. Also hosting. just saying you know all of this is as important as j do and so many people look this over. Thank you.
Btw love ya, been watching you for years and love all of it.
reply
Gordon, i have one major request. i meed you to teach people how to expedite food in restaurants. It is the heart of everything. From managing a team, and the stress of striving for repetitive perfection at a reasonable time. Also hosting. just saying you know all of this is as important as j do and so many people look this over. Thank you.
Btw love ya, been watching you for years and love all of it.
reply
Sainte
I rarely boil my potatoes and I rarely eat mashed potatoes because you can mistake the servings and because of the milk and the butter etcetera. I would like a cold potato salad or a cubed potato with oil and mint that sounds good. I will always eat my potatoes broiled broiling and trying add so much flavor without adding oil or fatty cooking accessories.
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I rarely boil my potatoes and I rarely eat mashed potatoes because you can mistake the servings and because of the milk and the butter etcetera. I would like a cold potato salad or a cubed potato with oil and mint that sounds good. I will always eat my potatoes broiled broiling and trying add so much flavor without adding oil or fatty cooking accessories.
reply
Sainte
Radishes, scallions, alliums anything with what we would call volatile oils which means if it makes you cry or sings a little bit like onions or scallions are garlic anything with pungency is excellent for your health it's better volatile oil than sugar in your blood making the blood volatile and dangerous. Like cures like.
Boo!
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Radishes, scallions, alliums anything with what we would call volatile oils which means if it makes you cry or sings a little bit like onions or scallions are garlic anything with pungency is excellent for your health it's better volatile oil than sugar in your blood making the blood volatile and dangerous. Like cures like.
Boo!
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Sainte
They are incredibly budget-friendly
It is the fiber in food that fills you up. We need a diet that's higher in fat but healthy fats people recommend like 25 to 27? I recommend avg 37. But we also don't include nuts and seeds and vegetables that are high in natural healthy fats.
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They are incredibly budget-friendly
It is the fiber in food that fills you up. We need a diet that's higher in fat but healthy fats people recommend like 25 to 27? I recommend avg 37. But we also don't include nuts and seeds and vegetables that are high in natural healthy fats.
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Jarrod
I love the fact you emphasise the seasonal aspect of produce. The thing that has killed buying fresh produce is consumerism wanting everything all year round. Looking forward to a season creates a balanced diet and an excitement for food.
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I love the fact you emphasise the seasonal aspect of produce. The thing that has killed buying fresh produce is consumerism wanting everything all year round. Looking forward to a season creates a balanced diet and an excitement for food.
reply
dutchsinse
For a second, quick glance at a distance in my feed. this thumbnail looks like Gordon doing a DJ gig at a club! Turntables and a mixer in front of him. hahahahah love it!
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For a second, quick glance at a distance in my feed. this thumbnail looks like Gordon doing a DJ gig at a club! Turntables and a mixer in front of him. hahahahah love it!
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Sainte
A small medium sized potato as between 70 and 120 calories in it that's it. An egg has only 45 calories you can't even put honey in your tea for 45 calories.
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A small medium sized potato as between 70 and 120 calories in it that's it. An egg has only 45 calories you can't even put honey in your tea for 45 calories.
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joe
It s 2021 at this guy is saying there is only 2 kinds of potatoes. You want a yellowie or whitie color of potato what about the other 62 genders?
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It s 2021 at this guy is saying there is only 2 kinds of potatoes. You want a yellowie or whitie color of potato what about the other 62 genders?
reply
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