February 2nd is National Tater Tot Day. First, the legal stuff: Tater Tot® (photo #1) is the registered trademark of Ore-Ida. Everything else must be called, generically, a potato tot.

Here’s the history of Tater Tots: how the little nuggets came to be.

Now, how about an enhancement of the original: a yummy Potato Tot Casserole with braised beef—braised in stout?

 
This recipe (photo #2) comes to us from the Idaho Potato Commission.

It’s a time-consuming recipe, the kind you make on a Saturday afternoon to serve for Sunday dinner. If you make your own potato tots, you’ll need to prepare them a day in advance. Otherwise, you can purchase tots.
 
> The history of Tater Tots.

> The history of potatoes.
 
 
RECIPE: POTATO TOT CASSEROLE

Ingredients For The Braised Beef

 
For The Potato Tots

 
For The Casserole

 
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*If you cannot find truffle paste, substitute the gruyère for grateable truffle cheese (photo #6). Unfortunately, truffles are so unique that there isn’t a substitute, especially in a dish that already uses mushrooms.
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Preparation For The Braised Beef

1. PREHEAT the oven to 325°F. Season the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the vegetable oil and sear the beef on both sides, working in batches. Then remove it from the pot.

2. KEEP the pot over medium heat, add the tomato paste and cook for 2 minutes. Add the onions, carrots, and celery; brown slightly. Add the stout. Turn down the heat to low and reduce the liquid slightly. Place the beef back in the pot and add the beef stock, thyme and bay leaves. Bring to a simmer, cover, and braise in the oven until tender, 30 to 40 minutes.

3. REMOVE the meat from the braising liquid and reserve it. Strain the liquid into a saucepan, bring it to a boil and whisk in the cornstarch to thicken slightly.
 
 
For The Potato Tots

1. HEAT the oven to 350°F. Wash the potatoes well with water to remove all dirt. Lightly prick the potatoes with a fork and toss with 4 tablespoons vegetable oil and 2 tablespoons salt.

2. SPREAD the potatoes out on a large baking sheet. Roast until tender, about 1 hour. Remove from the oven and allow to cool to room temperature, about 1 hour. Discard the skins.

3. CUT the potatoes in half and press the flesh through a baking grate into a large mixing bowl. Season with 2 tablespoons salt and 1 tablespoon black pepper, then fold in 4 tablespoons olive oil.

4. LINE a half-sheet tray with parchment paper and lightly grease it with 1 tablespoon of vegetable oil. Firmly and evenly, press the potato mix into the tray. Cover with plastic wrap and allow to chill overnight.

5. CUT the potato mixture into about 1-inch squares. Heat 2 cups of vegetable oil in a shallow fry pan to about 325°F. Carefully place the potato squares into the oil and fry until golden and crispy, flipping as needed and working in small batches so as not to crowd the pan. Remove from the oil and drain on a paper towel-lined plate.

[1] Tater Tots with ketchup (photo © Red Duck Foods).

[2] Potato tot casserole (photo and recipe © Idaho Potato Commission).

[3] Beef short ribs (photo © Omaha Steaks).

[4] Cremini (also spelled crimini) mushrooms (photo © Good Eggs).

[5] Black truffle paste (photo courtesy My Panier).

[6] Moliterno truffle cheese. If you can’t find truffle paste, use a grateable truffle cheese instead of gruyère (photo courtesy DiBruno Bros.).

1. PREHEAT the oven broiler to medium-high. Heat the braised beef in a large sauté pan with the thickened braising liquid, pearl onions, and mushrooms. Once hot, add the heavy cream and fold in the truffle paste.

2. DIVIDE the mixture between 6 metal dishes and top each with fried potato tots. Sprinkle gruyère cheese over the top. Broil until the cheese is melted. Garnish with chives and serve.
 
 
MORE TATER TOTS RECIPES

We’re making lots of these sweet potato chips (photo #1) for Super Bowl Sunday. It’s very easy.

The chips have a slight flavor kick over traditional sweet potato chips: flavored olive oil.

The Lucero olive oil company made them with their Mandarin Orange Olive Oil (photo #2). We have numerous flavored oils, so we’re making three different batches—with orange, chili and rosemary oils.

You can use flavored oils with white-potato chips as well. Basil oil is an especially yummy choice.
 
 
RECIPE: BAKED MANDARIN ORANGE SWEET POTATO CHIPS

Ingredients For About 6 Cups*

 
Preparation

1. PREHEAT the oven to 325°F with the rack in the middle. Scrub the sweet potatoes and slice them into very thin pieces using a mandoline.

2. COMBINE the olive oil and the orange zest. Brush 2 baking sheets with the some of the oil mixture and arrange one layer of sweet potatoes. Brush the tops of the sweet potatoes with oil mixture, and sprinkle with thyme, salt and pepper to taste.

3. PLACE the rack in the oven and bake about 20 minute, until they are golden brown and the centers are dry to the touch. Place the baking sheet on a wire rack and allow to cool for 3 minutes. Then carefully transfer the chips to a serving dish.

4. REPEAT the process until you use up the sweet potato.

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*Think level measuring cups. This is not a lot of chips!

[1] Thin, crisp sweet potato chips with a hint of orange flavor.

[2] (both photos courtesy Lucero Olive Oil.

[1] The bright colors of some mochi flavors add eye appeal (photo courtesy My/Mo Mochi Ice Cream).

[2] Mochi are ready-made for “portion control.” Eat one or the whole plate (photo courtesy My/Mo Mochi Ice Cream).

[3] Food fun: mochi on a stick (photo courtesy DeeDee Paris).

[4] A favorite flavor, Chocolate Sundae, is tied with Vanilla Blueberry (photo courtesy My/Mo Mochi Ice Cream).

[5] Traditional mochi (filled but no ice cream) can be turned into little works of art. This little pumpkin is filled with sweetened pumpkin purée. You could also use chocolate, red bean or Nutella filling.Here’s the recipe from The Woks Of Live.

Mochi (MO-chee) is a Japanese treat that’s ancient—reference go as far back as 794 C.E.* It’s also modern, adapting itself to ice cream in the early 1990s—in Los Angeles.

The pillowy rice dough that’s the base of mochi is eaten year-round, but is especially enjoyed for special occasions and around the New Year, as a symbol of good fortune.

And it’s our good fortune that mochi ice cream is now trending across the U.S…that more grocers carry it…and that companies like My/Mo Mochi Ice Cream tempt us with such high-quality, yummy flavors.
 
 
ABOUT CLASSIC MOCHI

First, allow us to go back to the beginning of the mochi tradition.

Mochi is one of 10 traditional Japanese sweets, or wagashi (wah-gah-SHE).

Cooked sticky rice is kneaded and pounded into a slightly chewy paste that can be made sweet or savory. The rice “dough” is mixed with flavorings and/or food color and molded into the desired shape. There are numerous varieties, for example:

 
Some pastry artists turn the balls of mochi into little pieces of art. See the pumpkin mochi in photo #5.

If you find yourself in a city with a Japanese focus, look for a wagashi store and have your fill. Minamoto Kitchen, our first introduction to the wondrous world of wagashi, has locations in London, Los Angeles, New York, San Francisco, Singapore and Tokyo, and offers online shopping.

But no ice cream mochi. These are an American invention that was first launched commercially launch in 1993 in L.A., when the husband of a Japanese food store owner snacked at home on spoonfuls of ice cream wrapped in plain mochi cakes.

The rest is history: Here’s the story of mochi ice cream.

The rice dough surrounding the flattened balls of ice cream is colored to reflect the flavors inside (photo #1): chocolate, cookie dough, green tea, mango, mint chocolate chip, salted caramel, strawberry and vanilla.

If you’re old enough to remember the joy of ice cream bonbons at the movie theater, these are the updated version of joy.
 
 
NEW TRIPLE-LAYER MOCHI FROM MY/MO MOCHI ICE CREAM

The My/Mo Mochi Ice Cream brand is a favorite at THE NIBBLE. The company has just launched the first triple-layered mochi ice cream.

Traditional mochi have two layers: the rice dough wrap and the ice cream inside. The new triple-layered products add an extra flavor in the center, the first “triple tastes” on the market.

My/Mo Mochi Ice Cream’s triple-layer versions debut in four flavors:

 
The most vivid flavors are the Chocolate Sundae and the Vanilla Blueberry, but all four are welcome in our home (and office!).

The company also makes eight “two layer” flavors, non-dairy/vegan mochi, and ice cream five flavors of pints with mochi bits.

The line is gluten-free, soy-free, and certified kosher (dairy) by OK.

Discover more at MyMoMochi.com

And if you like to create desserts, there are plenty of recipes online for both regular and ice cream mochi.
 
 
HOW TO ENJOY YOUR MOCHI

Each mochi is two or three bites. They can be eaten casually, or presented in a rainbow of colors as a festive dessert.We love them for:

 
MOCHI TIP: Before eating, let them soften until you can press them gently like a ripe pear. Gnawing on frozen-hard mochi doesn’t give you the real experience.

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*This is the beginning of the Heian period, the last division of classical Japanese history. It spanned 794 to 1185 C.E. The period is named after the capital city of Heian-kyo, which is modern Kyoto. During this period in Japanese history, Buddhism, Taoism and other Chinese influences were at their height.

†Ice cream novelties are single-serving frozen treats such as ice cream bars and pops-on-a-stick, Popsicles and frozen juice bars, frozen Twix and Snickers bars, packaged ice cream cones and ice cream sandwiches. “Bonbons” like mochi fall into this category.

If you’re looking for snack fare for the Super Bowl, or warm, aromatic soft pretzels anytime, here are two recipes for your consideration: a Pepperoni Soft Pretzels recipe with marinara dipping sauce, and a Parmesan Soft Pretzels Recipe with a cheese-beer dip.

But first, here’s the history of pretzels.

April is National Soft Pretzel Month, April 26th is National Soft Pretzel Day.
 
 
RECIPE #1: PEPPERONI PIZZA STUFFED PRETZEL

We love all good bread, and a soft, doughy pretzel (with mustard, please) is one of our favorites.

If the pretzel is warm, it’s our idea of pretzel heaven. And for pepperoni lovers, pretzel heaven doesn’t get more welcoming than this recipe. It’s like a pepperoni pizza in pretzel form.

Thanks to Pampered Chef for this recipe. If you don’t have a pizza stone, here are five alternatives.

Here’s a video to help you with rolling the rope and twisting the pretzels (photo #3).
 
Ingredients For 8 Large Pretzels

 
Preparation

1. PREHEAT the oven to 425ºF (220ºC). Spray the pizza stone with oil. If you don’t have a spritzer, lightly brush with a pastry brush.

2. UNROLL the pizza dough onto a pastry mat. Roll the dough into a 17” x 12” (43 cm x 30 cm) rectangle. Cut the dough in half lengthwise.

3. SLICE the cheese sticks in half lengthwise to create 8 pieces. Grate the parmesan a fine grater. You should have at least 1 tablespoon (30 mL). Note: String cheese comes in several shapes and sizes; any one works. For the best results, no matter the string cheese size, line the slices up without overlapping, and make sure to trim any that hang over the edges of the dough.

4. LIGHTLY BRUSH the upper edge of each dough half with the egg white. Arrange 8 slices of pepperoni along the lower edge of each dough half, then top with cheese stick pieces. Trim any excess cheese that hangs over the dough.

5. TIGHTLY ROLL each dough half and filling to create a rope, pinching the edges firmly to seal. Slightly stretch the dough ropes.

6. MOVE the dough ropes to the center of the stone to begin making the pretzels. Form one long rope by pinching together one end of each small dough rope. Bring the free ends of the rope together to make an open circle. Twist the free ends of the dough one time, then bring the twisted end toward yourself and fold it down onto the base of the pretzel. SEE THE VIDEO.

7. Brush the pretzels with egg white (some egg white may be left over) and top with the remaining pepperoni slices and grated parmesan cheese. Bake for 14–18 minutes, or until the crust is golden brown. Serve with optional dipping sauce(s).
 
 
RECIPE #2: PARMESAN PRETZELS

The dipping sauce for these pretzels (photo #3), from Wisconsin Cheese, is warm beer-cheese dip, similar to cheese fondue.

Ingredients

 
For the Warm Beer-Cheese Dip

[1] This pepperoni pretzel, with mozzarella and marinara dipping sauce, is a brother to pepperoni pizza (photo © Pampered Chef).

[2] Quality pepperoni from DeLallo (photo © DeLallo).

[3] The dipping sauce is parmesan and beer (photo© Wisconsin Cheese).

[4] Pepper Jack for the Warm Beer-Cheese Dip that accompanies the Parmesan Pretzels (photo courtesy Eau Galle Cheese).

[5] Rolling the dough into a pretzel (photo © Pampered Chef).

1. PREHEAT the oven to 425°F. Line two 15 x 10-inch baking pans with parchment paper.

2. UNROLL the pizza crust on a lightly floured surface. Cut the dough widthwise into 12 strips, each about 1-inch wide. Carefully stretch each strip into a 24-inch rope.

3. FORM each rope into a U shape. Overlap the ends, twisting once. Fold the ends down; press them tightly onto the bottom of U to secure the pretzel shape.

4. BRING the water and baking soda to boil in a Dutch oven over high heat, stirring occasionally. Drop the pretzels, two at a time, into the boiling water. Boil for 30 seconds, submerging the pretzels in the water.

5. REMOVE with a slotted spatula and drain on paper towels. Transfer to the prepared pans and brush the tops with egg wash. Bake for 10 minutes. Meanwhile…

6. COMBINE the parmesan and garlic powder in a small bowl. Sprinkle each pretzel with about 1 tablespoon of the parmesan mixture. Bake for 2-3 minutes longer or until the pretzels are golden brown.

7. MAKE the beer-cheese dip while the pretzels cool. Bring the beer just to a boil in a saucepan over medium heat. Reduce the heat to low; simmer for 2 minutes.

8. WHISK in the cream cheese and cayenne pepper until smooth. Gradually stir in the pepper jack until melted. Serve warm with pretzels. Makes 2 cups.

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*Monterey Jack is a semi-soft cheese. When young, it resembles muenster; when aged, it resembles cheddar. Pepper Jack cheese is Monterey Jack with red and/or green jalapeño peppers added.
 
 

[1] Beef cacciatore: Hearty food for a cold day (photo courtesy Touchwood Editions).

[2] Fig is one of several flavors of Lucero fruit-infused balsamic vinegars.

[3] The cookbook “Italy: Recipes For Olive Oil & Vinegar Lovers,” from which the Beef Cacciatore recipe is excerpted (photo courtesy Touchwood Editions).

It’s freezing across 75% of the country today: a day for hearty fare like this braised rump roast (photo #1).

That’s why we were glad that we already had the ingredients for this delicious roast, and didn’t have to set foot outdoors.

The recipe is excerpted from Italy: Recipes for Olive Oil and Vinegar Lovers, by Emily Lycopolus, photography by D.L. Acken (photo #3). It was reprinted by Lucero Olive Oil with the permission of TouchWood Editions.

If you can lay your hands on some fig balsamic vinegar for the recipe (photo #2), you get even more of a rich sweetness than with plain balsamic. You also need an ovenproof, flameproof roasting pan.

Most of us know cacciatore only as chicken cacciatore. When you check out the history of chicken cacciatore, below, you’ll understand why there was no beef cacciatore until the affordable beef of the 20th century and beyond.
 
RECIPE: BEEF CACCIATORE

Ingredients For 4-6 Servings

 
Preparation

Slow cooker instructions are below.

1. PREHEAT the oven to 350°F. Rinse the beef with hot water and pat it dry. Season with the rosemary and salt and pepper, and let sit for 5 minutes. Meanwhile…

2. CHOP the onion, slice the mushrooms, and crush the garlic cloves with the flat side of a knife, keeping the cloves whole.

3. HEAT the ovenproof, flame-proof pan over high heat on the stove top and drizzle in the olive oil. Sear the roast on all sides. Don’t rush the searing, but allow the meat to brown fully and evenly, including the ends. Remove the roast from the pan and turn the heat to medium.

4. PLACE the onion and garlic in the pan and sauté them in the beef drippings. If the pan is dry, add 1 tablespoon of olive oil. Sauté until just translucent, then add the mushrooms and cook until the mushrooms start to soften, 3–5 minutes.

5. POUR the juice from the tomatoes into the pan and stir to gently scrape off any bits from the bottom of the pan. Gently crush the tomatoes in your hands before adding them to the onion-mushroom mixture. Continue to sauté the mixture for 3–5 minutes, just until the tomato juices begin to reduce and the sauce starts to thicken.

7. BAKE until the internal temperature of the roast reaches 160°F, about 1-1/2 hours. Let the roast sit for 10–15 minutes before carving. Serve with a spoonful of braised mushrooms on the side.

For slow cookers: Place the roast in the bowl of the cooker, cover with the mushroom mixture, and pour in the balsamic and stock as directed. Cover and cook for 6–8 hours on low. Let sit for 15 minutes before carving.
 
 
CACCIATORE HISTORY

Most of us are familiar with Chicken Cacciatore (cah-cha-TAW-ray), which is an Italian country dish. Beef would have been a luxury.

Cacciatore means hunter, so the dish is “hunter-style” (in Italian, it’s pollo alla cacciatora). The game that the hunter brought home was braised in olive oil with garden vegetables—a light tomato sauce with garlic, herbs, onions and bell peppers, plus wild mushrooms and a bit of wine (white wine in the north, red wine in the south).

The family’s chickens got the same treatment as game. Chicken cacciatore had been called a “hunter’s solace,” with poultry from the yard or purchased at the market replacing the pheasant or hare that got away. The wild mushrooms were foraged in the forest by the hunter, so he didn’t come home empty-handed.

The dish has its roots in in central Italy in the Renaissance, and has many variations, both there and throughout the country. One of the more unusual is salamino cacciatore, made with a small salame. Remember, back in the day, in most homes there wasn’t a kitchen stocked with more food than could be eaten short-term, or a market down the street loaded with options. If you had it, or found it, you used it.

Here’s a classic recipe for Chicken Cacciatore.

Beef has never been a major food source in Italy, and even today, it’s pricey (that is, even pricier than elsewhere). That’s why “Beef Cacciatore” never joined the standard culinary repertoire.

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*We love mushrooms, so doubled the amount and included a blend of cultivated wild mushrooms, so we had mushrooms enough for a “side.”
†A robust olive oil, as opposed to a delicate or medium profile, has a bold flavor, a balanced bitterness, and a peppery finish. Tuscan varietals like Frantoio and Leccino—or Tuscan blends—tend to be robust in style.