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Length:
7 minutes
Released:
Jun 24, 2014
Format:
Podcast episode
Description
Chef Mark
Sullivan from Spruce in San Francisco demonstrates a classic dish from his
restaurant, Spruce Potatoes
Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato
works well in this recipe. Potatoes Boulangére means “potatoes from the baker.”
The dish originated in rural France when people did not have ovens of their
own, and would bring dishes to the baker to be roasted and picked up later. Recipe at: http://www.ciaprochef.com/potatoes/recipe8/
Sullivan from Spruce in San Francisco demonstrates a classic dish from his
restaurant, Spruce Potatoes
Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato
works well in this recipe. Potatoes Boulangére means “potatoes from the baker.”
The dish originated in rural France when people did not have ovens of their
own, and would bring dishes to the baker to be roasted and picked up later. Recipe at: http://www.ciaprochef.com/potatoes/recipe8/
Released:
Jun 24, 2014
Format:
Podcast episode
Titles in the series (100)
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