For the Chef Darren McGrady episode, I prepared a side dish of potatoes. On of my all time favorite potatoes is a "fondant" potato. It is a shaped potato with 14 cuts to for a sort of beveled, bar of soap shaped disk that is cooked in lots of butter, thus the fondant or melting title for the dish.
Chef Darren wanted to do a gratin potato with a special English cheese called Derby Sage. It was not possible to get the cheese in time for the episode so I made my fondant gratinée potatoes.
From Wikipedia: "Sage Derby /ˈdɑrbi/ is a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour.[1] The colour is formed either by mixing sage leaves into the curd before it is pressed or by the addition of "green curd" from green corn or spinach juice. In the latter case, the flavour has to be created with colourless sage extract. The sage gives the cheese an almost minty flavour. Parsley, spinach and marigold leaves, bruised and steeped before use, can also be included instead of the sage leaves. It is aged for one to three months."
Put on your apron, grab your food processor, put on your crown and hang on to your whisk. Learn to eat like royalty for a pittance. I'll provide the recipes, the rest is up to you.
Tastefully,
Michael's Catering specializes in modern California-French, European and American cuisine. Consider our catering service for your next dinner party, wine reception or banquet.
All recipes copyright 2015 Michael Hutchings, All Rights Reserved
Chef Darren McGrady's Recipes used with Permission
Food and People Photo Credits William Conlin YTS Video Productions
Special thanks to Craig Case and YTS Video Productions
