Tips: From Chef Peter Smith

Wednesday, April 23, 2008

-When you're trying to save money, keep the menu basic.

-To create its first nicely browned crust, let the rosti (potato cake) cook undisturbed, then drizzle oil around its edges in the pan and nudge them loose with a flexible spatula. Don't let the rosti get dry, or it will burn.

-You can reheat the rosti in the pan while the oven is preheating for the apple dessert.

-For seasoning, the chef prefers using white pepper, which he says has a little more heat than black pepper. And it avoids the "black specks" problem in food presentation.

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