#Filet with potato gratin

[rabbitcruiser]

National Potato Lover's Day

Potatoes, whose name comes from the Spanish word patata, are one of the most common vegetables and most important crops in the world. They are part of the nightshade family and are tubers, a swollen part of a stem that provides nutrients for the leafy part of the Solanum tuberosum plant. Potatoes are almost always eaten cooked, not raw, and most are eaten processed—many being bought frozen in bags—instead of being made fresh. Some of the many ways they are prepared are as baked potatoes, mashed potatoes, boiled or steamed potatoes, french fries, steak fries, waffle fries, home fries (American fries), hash browns, and potato chips. They are celebrated today in their many forms with National Potato Lover's Day, which happens to take place during Potato Lovers Month.

First cultivated in South America sometime between 5,000 and 7,000 BCE, in the area that is now southern Peru and northwest Bolivia, potatoes were brought back to Europe in the sixteenth century. Scotch-Irish immigrants were the first to bring them to North America, introducing them to New Hampshire in 1719, and from there they spread across the continent. Today potatoes are grown in all 50 states of the United States, with the largest producing state being Idaho. Common varieties of potatoes are red, white, yellow, purple, Russet, fingerling, and petite.

The nutritional value of potatoes depends in part on how they are prepared. Potatoes fried in oil or loaded with butter and sour cream can contribute to heart disease, weight gain, diabetes, and other issues, and people who already are obese or diabetic may have these issues exacerbated when eating potatoes prepared in these ways. Potatoes also are starchy, simple carbohydrates with a high glycemic index, meaning they can heighten blood sugar and insulin and then make it dip, and should be viewed more like a grain than a vegetable.

But when prepared correctly—eaten whole and unprocessed, with a minimal amount of unhealthy toppings—they can be healthy. Potatoes are low in calories and high in fiber, a nutrient that helps maintain cholesterol levels and aids in digestion. The peel packs the biggest fiber punch, as well as more nutrients than the rest of the potato, so it's best to eat it if possible. Another way to keep nutrients is to forgo boiling the potatoes, which leaches the nutrients out, and to instead steam them or prepare them another way.

Potatoes contain potassium, vitamin C, vitamin B6, niacin, pantothenic acid, manganese, phosphorus, calcium, and iron. Vitamin B6 helps with neurological function, helping to stave off depression and stress, and may even have a positive impact on ADHD. Potatoes contain flavonoids, carotenoids, and caffeic acid, which are types of phytonutrients. Potatoes help maintain blood pressure and overall heart health, help keep skin healthy, and reduce cancer risk. With so many potential health benefits and so many ways they can be prepared, there is plenty to celebrate today on National Potato Lover's Day!

How to Observe National Potato Lover's Day

Celebrate by eating potatoes! Have some mashed potatoes, baked potatoes, french fries, home fries, hash browns, potato chips, or potatoes in one of the many other forms they can be prepared! Check for special offers at restaurants, such as BurgerFi, which has participated in the day. You could also visit the Idaho Potato Museum or another potato museum.

Source

[chefjmf]

Filet mignon white truffle au gratin potatoes with broccolini and a rosemary veal Demi glacé

[sucrepudding]

BTW the date went really great. He picked me up in the sickest fucking car I've ever fucking seen super cool the doors flew up!!! and it was like a hybrid electric thing bmw 08 i think that's what he said and I asked him to speed on the highway and it was the fastest car I've even been in and it picked up speed in SECONDS him pulling up into my apartment complex that's been shot up 50 times this month in that car was funny asf I rly sent this rich boy on a quest 2 pick me up and he did it after DRIVING 2 hours 2 see me paid for my meal filet fucking mignon bitch calamari potato al gratin bro spared no expense!! AND orders me a surprise dessert to go after I was full but he remembered I had a sweet tooth from our texts!!! bougiest midnight snack of all time And he tipped the waiter rly good was super respectful we had a lot in common and was just super sweet he was like I'm surprised someone as beautiful as you would even look my way HES NOT BAD LOOKING AT ALL

[captainmartinisblog]

Compass Rose Restaurant

Friday 14th February 2025 – At Sea

Dinner last night was back in the Compass Rose Restaurant and I began with Gratinated Escargots in garlic butter from the ‘Always Available’ side of the menu.

Everything was so hot, even for me, it nearly burned the roof of my mouth off! Tasty though!

For my entrée, I had the Steak Filet Mignon with Mushroom sauce, Gratin Potato and mixed buttered vegetables. I ordered my steak ‘medium-rare’ and it was perfect, juicy and oozing flavour!

Meanwhile, Andrew had taken a risk ordering New York Strip Steak ‘very well done’, making it clear he could tolerate no pink meat. Not surprisingly, he had to send it back but rather than replacing it and having to wait 10 minutes or more, the chef just cooked it some more! The end result seemed fine to my eyes but Andrew still managed to find a bit of unacceptable pinkness. Still, at least it wasn’t another ‘Steakgate’ like on Silver Nova!

The only problem I have with our meals in Compass Rose is that the main dish is done to order on the the main plate; that’s fine (though a bit lonely looking). But the chosen accompaniments come all in separate dishes, clearly just taken at will from the pass in the galley, and they’re always barely luke warm – and I do like ALL my food hot, not necessarily like my escargots but you know what I mean.

Another menu pattern becoming clear, and one I like, is that there’s always a Soufflé in the day’s dessert options. Last night it was Grand Marnier Soufflé, my favourite!

It wasn’t quite as large or as risen as I’m used to but it was delicious nonetheless.

After dinner, the scheduled Production Show in the theatre was postponed because of the ship’s motion and replaced with a return performance by New Zealand comedian Simon McKinney with his observational mimicry. Andrew joined me this time and we agreed he was really funny.

[restaurant-reviews2024]

12/28/24

Truluck’s

Tim got a Woodford and Coke and said it was average and I started with a cocktail called Voila which was good, but very sweet.

We got the crab cake which was good, but not great and salads. Tim got the wedge and really enjoyed it and I got the Sonoma Greens Salad which ended up being my favorite part of the meal.

The Tim got another Woodford and Coke and I got a drink called the Tru Story and got it with Vodka instead of tequila. It was okay, but I would not get it again.

Tim got a filet and I got the Scallops and Shrimp with Crab Fried Rice. We got Pan Fried Broccoli and Potatoes au Gratin to share. Tim enjoyed his steak and I liked my seafood. The fried rice was okay, but was loaded with mushrooms, the broccoli was good but rich and the potatoes were amazing after we scraped off the huge glob of sour cream.

[donghyuckkies]

my mom usually cooks a huge dinner for christmas but this year she got sick a few days before and still isn't fully recovered so my younger sister and i volunteered to take care of the cooking. made a nice fancy steak dinner and i'm so proud of how well it turned out 🥺 pic under the cut~

filet mignon with red wine sauce, roasted broccoli with parmensan, and potato gratin :)

[tasteencoded]

Sides and Sauces: Enhancing Your Steak Dining Experience

When searching for steak restaurants Suffolk VA , you’re not just looking for a great steak, but also for the perfect accompaniments to elevate your dining experience. This blog will guide first-time diners through choosing the best sides and sauces that complement and enhance the flavors of your steak.

Starting with sides, one of the most classic and beloved options is garlic mashed potatoes. Creamy, buttery, and rich, they pair wonderfully with any steak, providing a comforting balance to the meat’s savory flavors. If you prefer something with a bit of texture, consider ordering roasted or baked potatoes.

For a green vegetable side, creamed spinach is a steakhouse staple. Its rich, velvety texture and slightly bitter taste offer a delightful contrast to the robust flavors of a grilled ribeye or New York strip. Alternatively, steamed asparagus or green beans are lighter options that add a fresh, crisp element to your meal.

If you enjoy a bit of decadence, consider ordering truffle fries or au gratin potatoes. These luxurious sides add an extra layer of flavor and richness, making your steak dinner feel even more special. For a lighter option, a simple mixed greens salad with a tangy vinaigrette can cleanse your palate between bites of steak.

Now, let’s talk about sauces. A classic béarnaise sauce, with its creamy texture and subtle tarragon flavor, is perfect for filet mignon, enhancing its delicate taste. For a bolder flavor, consider a peppercorn sauce, which adds a spicy kick that pairs well with the juicy, marbled ribeye.

Chimichurri, a fresh, herbaceous sauce made with parsley, garlic, and vinegar, is an excellent choice for those who enjoy a zesty, tangy complement to their steak. It’s particularly good with grilled cuts, adding a refreshing contrast to the smoky flavors.

Red wine reduction, with its deep, rich flavor, is another popular choice that pairs beautifully with a variety of steaks, especially those cooked medium to well-done. It enhances the meat’s natural flavors and adds a touch of elegance to the dish.

By selecting the right sides and sauces, you can enhance your steak dining experience, making it memorable and satisfying. So next time you're at one of the steak restaurants in Suffolk, VA, use these tips to create the perfect meal.

[steakbest]

Side by Side: Unveiling the Ideal Accompaniments for Your Steak Feast

When it comes to enjoying a steak feast at restaurants in Harbor View Suffolk, the accompaniments you choose can make all the difference. From classic favorites to innovative creations, finding the ideal side dishes to complement your steak is an art form in itself.

Start by considering the flavor profile of your steak. Is it a rich and hearty ribeye, or a lean and flavorful filet mignon? Tailoring your sides to match the nuances of your steak can enhance the overall dining experience. For a rich and indulgent steak, consider pairing it with creamy mashed potatoes or a decadent truffle mac and cheese. If your steak is more delicate in flavor, opt for lighter sides like a crisp garden salad or roasted seasonal vegetables.

But don't forget about texture. A perfectly cooked steak deserves sides that offer a satisfying contrast in texture, whether it's the crunch of a golden-brown potato gratin or the silkiness of a creamy spinach risotto. And let's not overlook the importance of sauces and condiments—whether you prefer a classic béarnaise or a tangy barbecue sauce, the right accompaniment can elevate your steak to new heights of flavor.

So the next time you're planning a steak feast, consider the ideal side dishes to serve alongside your main course. With a thoughtful selection of accompaniments, you can create a meal that's truly unforgettable.

Whether you're hosting a casual backyard barbecue or a formal dinner party, the right sides can elevate your steak feast to new heights and leave a lasting impression on your guests. So don't just settle for any old side dish—take the time to curate a menu that complements your steak perfectly and turns an ordinary meal into an extraordinary culinary experience.

[skgfoodblog]

Potatoes Au Gratin with Infused Cream

Potatoes Au Gratin are a thing of beauty. There is no other side dish I associate with Easter Sunday more. The perfect accompaniment to an oven baked spiral ham or a filet mignon, this creamy, cheesy casserole of thinly sliced potatoes and onion is flavored with aromatics and cream, and baked in a warm oven until the cheese is melted and the potatoes are fork tender. It feels elevated and…

[jaseofspades]

Filet mignon and potatoes au gratin 🍽️

[rabbitcruiser]

International Day of Potato

Let’s dive into a celebration about a humble hero with an extraordinary impact—the potato! Picture fields of golden potatoes, from the sun-kissed slopes of the Andes to the lush, green farmlands worldwide.

The day represents a global shout-out to the mighty spud, highlighting its role in feeding billions, supporting farmers, and boosting sustainability. 

International Day of the Potato falls on May 30 each year, a date chosen to celebrate the incredible impact of this versatile crop on the world.

This day highlights the potato’s essential role in tackling food insecurity, improving nutrition, and supporting livelihoods around the globe.

The United Nations, with the support of the Food and Agriculture Organization (FAO), established this day to draw attention to the potato’s benefits, which range from its nutritional value to its economic, environmental, and cultural significance​​​​​​​​.

The celebration of International Day of the Potato underscores the potato’s journey from its origins in the South American Andes to becoming a staple food consumed by billions worldwide.

This day not only celebrates the potato’s nutritional and cultural value but also emphasizes its importance in providing food security and supporting economic development. With over 5,000 varieties, the potato is adaptable to various climates, making it a key crop in efforts to combat hunger and malnutrition​​​​.

The reasons behind marking this day are multi-fold. It aims to raise awareness about the potato’s role in addressing global challenges such as poverty, food scarcity, and environmental threats. The celebration brings to light the crop’s low greenhouse gas emissions, showcasing its environmental benefits.

Additionally, the day recognizes the potato’s contribution to employment and income growth, highlighting the need for further action to maximize its potential in the global fight against hunger and malnutrition.

By celebrating International Day of the Potato, we acknowledge the crop’s significance and the necessity of promoting sustainable agricultural practices to ensure its continued contribution to global food security​​​​​​.

History of Zero International Day of Potato

The story of International Potato Day is a tale of global collaboration and recognition of this vegetable with a profound impact.

On December 16, 2023, the United Nations made a historic move by unanimously adopting a resolution to declare May 30 as International Potato Day.

This decision was warmly embraced by the Food and Agriculture Organization (FAO). It marked a significant step in acknowledging the potato’s crucial role in combating food insecurity and malnutrition worldwide​​.

The push for establishing this day was led by Peru, which is home to thousands of potato varieties, and the International Potato Center (CIP).

The resolution, stemming from an FAO Conference Resolution on July 7, 2023, was aimed at shining a spotlight on the potato’s critical contributions to global agriculture, economic development, food security, and nutrition.

The initiative builds on the momentum of the International Year of the Potato, celebrated in 2008. It highlights the need to emphasize the potato’s significant role in addressing food insecurity, poverty, and environmental threats​​​​.

This day is not just about celebrating the potato but also about raising awareness of its benefits. These range from its nutritional value to its economic and environmental advantages.

It acknowledges the potato’s adaptability, low greenhouse gas emissions, and its role in providing accessible and nutritious food. This celebration also shows the importance of diverse potato varieties and the need for continued genetic improvement to adapt to changing environmental conditions.

The journey to the first International Potato Day involved extensive lobbying and collaboration. Members of the World Potato Congress (WPC) and various countries rallied support for the proposal.

It demonstrated the potato’s value in eradicating poverty, improving food security, and providing healthy food to millions. The chosen date, May 30, aligns with the Peruvian National Potato Day, reinforcing the global significance of this crop.

How to Celebrate International Day of Potato

You can make various potato dishes to celebrate the International Day of Potato. Consider potato peel chips for a quick, crispy snack, or delve into making cheesy potato croquettes for a delicious twist on mashed potatoes.

A potato salad with celery and whole-grain mustard offers a tangy option for a side dish. Alternatively, you can choose a version with honey Dijon Greek yogurt and herbs.

If you’re looking for a main dish, consider the easiest foil packet dinner on the grill. You can also try a sheet pan salmon with roasted potatoes. For a savory breakfast or snack, a leek and potato galette can be a great choice​​.

[kc22invesmentsblog]

Favorite Dish

What’s the most delicious thing you’ve ever eaten? The most delicious meal I’ve ever eaten was Au Gratin Potatoes, Filet Mignon, with a Creme Brulee for dessert!

[sourdoughstarter]

i am going to make the best mothers day meal i am so excited. i love cooking

[anneabscission]

Homemade Au Gratin Potatoes and Fishless Filets w/ lemon I usually make "fish & chips" with these veggie filets, but felt like changing it up a little. It made for an excellent combo!

[icleanedthisplate]

Center Cut Filet Mignon, Au Gratin Potatoes, The Wedge. Stoney River. Atlanta, Georgia. 1.17.2022.

NOTE TO SELF: I'm a sucker for a wedge with blue cheese crumbles. Steak was delicious, but the potatoes were a waste. I trusted the server's recommendation. If I was going to do carbs, I should've gone for the mac & cheese.

Currently ranked 3rd of 17 January meals.

[tastesoftamriel]

The Crosswych Inn

Glenumbra's finest flavours in a historic mining town!

Starters

Snail gratin

Six snails served with garlic-infused brie, brioche bites, and homemade garlic butter.

Breton salt-and-vinegar pork rinds

Time-tested and tangy; Glenumbra's favourite snack! Comes with two dipping sauces of your choice.

Grilled pear salad

Surprisingly hearty! Loaded with local leafy greens, ashed chèvre, nuts, perfectly grilled blush pears, and drizzled with Cambray Hills pinot noir balsamic.

Mains

Crosswych pie

A classic flaky game pie made with venison, rabbit, pheasant, and root vegetables in a fortified wine sauce.

Turkey cordon bleu

Tender and juicy turkey breast and Crosswych mine-aged cheddar, wrapped in Camlorn maple-smoked ham. Served with garden salad.

Daenian wild venison filet steak

Served medium, this flavourful, melt-in-your-mouth steak comes with hasselback potatoes and your choice of black pepper, blue cheese, or red wine sauce.

Dessert

Mine cake

A dense and syrupy seed cake rich with molasses, mostly eaten by miners when they crave something sweet! A local favourite.

Crème brûlée

Made with goose eggs and Daenian cream in the Glenumbra style, a timeless Breton dessert.

Cheese board: Crosswych mine-aged cheddar, Daenian brie, Stormhaven gorgonzola, Cambray Hills chili camembert

Served with an array of home-baked crackers.