Potatoes are one of those "blank canvass" foods like eggs, veal and chicken that has innumerable treatments, cooking methods and sauce combinations. Most often they are a side dish to an entree of some sort. By Chef Bart Hosmer from a Mariott hotel came up with a new variation. I found it on The Idaho Potato Board web page where they have potato recipes submitted by chefs.
Consider the potato: mashed and variation, fried and variations, baked, sauteed, steamed, boiled, powdered, stuffed and that is only the cooking method. Add all the ingredient variations and the possibilities are endless.
I was happy to find a new hors d'oeuvre-tapas style potato that will be a hit at any reception, Potato "Lollipops." Simpley put, they are deep fried potato rounds on a stick that are served with some type of sauce.
Here are a few sauce ideas. Bacon-Mustard Aioli, Cheddar Bechamel, Arugula Cream, Truffles Mayonnaise, Rosemary Hollandaise, Pesto Cream, Smoked Salmon Tatziki, Saffron Hummus, Red Pepper Coulis, Stroganoff Sauce, Curried Bechamel.
Tastefully,
Chef Michael Hutchings
Michael's Catering
Santa Barbara, CA
"The preparation of mushroom compost is usually done in two stages. The breakdown of raw ingredients begins in Phase I. Phase I is characterized by building the raw ingredients into long rectangular piles approximately 2 m high called "ricks" or "windrows" (figure to the left). These stacks are then periodically turned, watered, and formed. This phase is essentially a microbiological process resulting in release of energy and heat. To favor the development of relatively high temperatures, aerobic conditions are maintained by aerating the compost during repeated mixing or turning. Temperature fluctuations during this phase are paralleled by similar changes in the numbers of thermophilic (heat loving) bacteria. These organisms start to grow rapidly and release energy in the form of heat. Thermogenesis by microorganisms initiates the heating of Phase I and also produces heat in Phase II. The internal temperature of a compost pile can reach up to 80oC. Traditional Phase I composting lasts from 7 to 14 days depending on the condition of the material at the start and its characteristics at each turn. It is considered complete when the raw ingredients have become pliable and are capable of holding water. The odor of ammonia should be sharp, and the color of the compost is dark-brown in color, indicating caramelization and browning reactions have occurred.
It is primarily the control of the environment that distinguishes Phase II from Phase I. Typically, compost is loaded into wooden trays, which are stacked, and then placed in specially designed rooms where the environmental conditions can be manipulated (figure to the right). Phase II is commonly referred to as peak-heating and may be initiated by steam. Pasteurization is accomplished early in the Phase II operation and is necessary to kill many insects, nematodes, and other pests or pathogens that may be present in the compost. Pasteurization requires air and compost temperatures of 66oC for a minimum of 2 hours. Once pasteurization is accomplished, cool air is introduced into the Phase II room to assure adequate oxygen, and to help dissipate ammonia. An important function of Phase II microbes that survive the pasteurization process is the conversion of residual ammonia into protein. Because ammonia is lethal to the mushroom mycelium, it must be removed by the end of Phase II. A stage is reached when the available food supplies for organisms inhabiting the compost become quite limiting, hence their activity decreases. The substrate is now set for A. bisporus to take over, and the substrate is said to be 'selective' for the growth of the mushroom. Once the odor of ammonia is no longer present, Phase II is over and the compost temperature can be dropped to 24oC for the addition of the mushroom mycelium, called 'spawning.' " by 
