by Dara Pollak in Restaurants, December 28th, 2016
by Miriam Garron in Food Network Chef, Product Reviews, June 13th, 2012
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Caviar and potato chips usually sit at opposite ends of the fancy food spectrum. Lately, however, chefs have united the two, pairing the upscale tinned fish eggs with the humble potato, a seemingly ideal combination that brings together both creamy and crisp textures. Read on to get the take on these creative dishes that fuse the familiar flavors of fried potato with the bold and briny notes of caviar. Read more
What’s the next best thing you never ate?
The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.
You won’t eat Petrossian’s caviar powder by the spoonful, because just a little dusting of this dried caviar gives a salty, slightly fishy kick to all the classic caviar partners. The dried caviar buttons come in their own mill, so you can grind them over just about anything. We tried it on scrambled and soft-boiled eggs — we like the brininess against the cream and butter, and the heat from the eggs releases the flavors of the powder. Other possibilities? Deviled eggs, seared or smoked scallops, pasta, baked or boiled potatoes (a little crème fraiche wouldn’t hurt, either), crostini with fresh ricotta, tomato salad and crudo.