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RECIPE

Aired July 28, 2014

Richard Blais' Sea-Water Potatoes and Mustard Caviar

serves 4

INGREDIENTS
    For the Mustard Caviar:
    2 tablespoons yellow mustard seeds 
    1/4 cup sugar
    1/4 cup water

    For the Potatoes:
    4 cups tiny potatoes
    A handful of salt
    Dollop of crème fraiche
    Shaved scallions
    Bacon bits (optional)
PREPARATION
Toast mustard seeds in a small skillet over medium-low heat, swirling pan occasionally until fragrant and just beginning to pop (3-4 minutes).

Stir 1/4 cup sugar and 1/4 cup water together in a small bowl and pour into the skillet. Stir well and cook until the mustard seeds are swollen, the sugar dissolves and the liquid is reduced and syrupy (2-3 minutes).

Remove from heat and let cool to room temperature. (You can store in an airtight container for up to 6 weeks.) 

Cover potatoes in water with the salt and cook until the water dissolves and potatoes are dusty and wrinkled. 

Serve with a dollop of crème fraiche, mustard caviar and a showering of shaved scallions and bacon bits.
PRESENTATION

Richard Blais' 10 Most Popular Recipes

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