Last Saturday, the four finalists in KSRO’s 24th Annual Good Food Hour Recipe Contest gathered in the demonstration kitchen of G & G Market in Santa Rosa to present their dishes to a panel of three judges, John Ash, co-host of The Good Food Hour; Mark Stark of Willi’s Wine Bar, et. al., and me. I’ve been a judge in many of these contests and I think this one was, if not the best, one of the best in overall quality. All four dishes were really good.
Like all great radio hosts, Steve Garner talks with his hands, as well as his wonderful voice
Steve Garner, host of The Good Food Hour, kept the show lively with fun facts about potatoes and when it came time to award prizes, a Spuddy Buddy snow globe, complements of the Idaho Potato Commission, was among the gifts.
In today’s post, I’m featuring the winning recipe. Tomorrow, I’ll post the recipe, Tortino Di Patate de Pendolino, that came in second and on Wednesday, I’ll post the third place recipe, Colombian-style Pozole, and the one that took fourth place, Potato Doughnuts. I’m breaking them into separate posts because the 1st place and 2nd place recipes are quite long.
The dish that took first place can be served as a hearty main course, with a big salad alongside. It also works beautifully as a side dish with roasted chicken seasoned with lemon and rosemary. Congratulations to Jamie Brown-Miller of Napa on her winning entry.
Potato & Prosciutto Rouladen with Red Onions, Radicchio & Roquefort
Serves 4
Jamie Brown-Miller's Potato & Prosciutto Rouladen took first place in the Good Food Hour's recent recipe contest
- 6 medium red potatoes
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 2 heads radicchio, chopped
- 6 garlic cloves, chopped
- 2 tablespoons Italian parsley, chopped
- 1/2 cup plus 2 tablespoons butter
- 1/2 cup Greek-style yogurt
- 8 thin prosciutto slices (4″ wide x 6″ long)
- 2/3 cup Roquefort cheese, crumbled
- 1 cup panko
- 1 tablespoon rosemary, minced
Boil the potatoes in a large pot of salted water until fork tender, about 30 to 45 minutes. Drain the cooked potatoes and return them to the pot.
While the potatoes boil, pour the olive oil into a large skillet set over medium high heat, add the onion and saute until translucent. Add the radicchio, season with salt and pepper and cook, stirring occasionally, until the radicchio wilts, about 3 to 5 minutes. Remove from the heat.
Add the garlic, parsley, the 1/2 cup of butter and the yogurt to the potatoes and season generously with salt and pepper. Mash thoroughly.
Preheat the oven to 500 degrees. Set 2 slices of prosciutto on a clean work surface, overlapping them lengthwise by about 1-inch and with the short ends facing you. Arrange the remaining prosciutto in the same way, so that you have 4 large pieces. Spread the mashed potatoes over each section of prosciutto, leaving an inch of prosciutto exposed all around. Sprinkle the bottom third (closest to you) with equal amounts of the onion mixture; top with the Roquefort.
Using the ends of the prosciutto closest to you, lift the potatoes and filling, roll it over; continue to roll gently away from you, sealing the ends as you do.
Set each packet, seam-side-down, on an ungreased baking sheet. Melt the remaining butter in a small bowl or small saucepan and toss with the panko and rosemary. Season with salt and pepper, sprinkle some on top of each packet and bake for 5 to 10 minutes, until the panko is lightly browned. Remove from the oven and serve.
