Recipes

1. In a mixing bowl, sprinkle the yeast over the water and allow it to disolve and sit till foamy; 5 to 10 minutes.
   
2. Mix together the flour and the potato flakes.
   
3. Add the dry goods to the yeasted water and mix/knead by hand for 20 minutes or by machine with a dough hook for 10 minutes. Towards the end of mixing, add the olive oil. Cover the dough and allow to rise in a warm spot until doubled. Punch the dough down and divide into 4 ounce pieces. Allow the dough pieces to rest and relax covered till needed. Use within 1 hour or refrigerate for up to a day.
   
4. Preheat a grill.
   
5. On a floured board, roll the dough pieces into a round that is about 1/8 of an inch thick. Dust any excess flour from the dough and lay it onto the hot grill. When grill marks form, turn the dough 90°F and cook till lightly charred and blistered. Flip the dough and cook the second side. The cooking should only take about 2 minutes total. If it takes longer the dough is likely too thick.
   
6. Spread the dough lightly with Boursin/tapenade/pesto as it comes from the grill. Top with a salad or arugula, tomatoes, egg and potato dressed with vinaigrette. Season with salt and pepper and top with a dusting of grated parmesan cheese.
   

Torn Potato Croutons

1. Cook the potatoes in boiling salted water until tender and drain.
2. Tap each potato with a mallet or the bottom of a small sauce pot until the potato cracks.
3. Tear each potato into ½ – ¾-inch chunks with a craggy irregular shape.
4. Set these aside to cool and steam dry. Your goal is to create tender pieces of potato with extra surface area.
5. Heat the oil in a medium pot to a temperature of 375° F and fry the potato pieces in batches until deep golden brown and crispy – about 3 minutes.
6. Drain the potatoes on an absorbent towel and season with salt and pepper.
7. Serve immediately or hold warm for up to 30 minutes.