Betty on Location at The Corner Bistro Restaurant

Scalloped Potatoes

In our newest video... Betty goes on location to the Corner Bistro in Randolph, New Jersey where chef/owner Harold Vargas shows her how they make their prized scalloped potato dish. Website: www.thecornerbistronj.com.

"Continental cuisine (with a little love for Latin) has come to College Plaza, Randolph. The Vargas family (brothers Harold and Oscar) combine decades of restaurant expertise to present the freshest, healthiest, highest quality selections available. Fine diners in Randolph and beyond appreciate the Vargas family's focus on the food. Warm woods, intimate booths and interesting decor create a welcoming, serene ambiance. A ceramic-tiled waterfall adds soothing sounds and an outdoor patio offers an alternative atmosphere for guests. Diners are welcome to bring their own wine; kept chilled by the table or for reds, within reach of the wait staff.

Continental cuisine (with a little love for Latin) has come to College Plaza, Randolph. The Vargas family (brothers Harold (photo) and Oscar) combine decades of restaurant expertise to present the freshest, healthiest, highest quality selections available. Fine diners in Randolph and beyond appreciate the Vargas family's focus on the food. Warm woods, intimate booths and interesting decor create a welcoming, serene ambiance. A ceramic-tiled waterfall adds soothing sounds and an outdoor patio offers an alternative atmosphere for guests. Diners are welcome to bring their own wine; kept chilled by the table or for reds, within reach of the wait staff.

The menu includes an array of perfectly grilled steaks, fresh seafood, Italian-inspired pastas, interesting appetizers, soups, salads and warm homemade bread. Gluten free, whole wheat and whole grain pastas are available.

Chef Harold tests and creates new recipes that find their way to four daily specials and a changing, but ever-present prixe fixe menu. Burgers and sandwiches are also available, along with a children’s' menu.

In addition to expertly preparing continental and standard American fare, the trio brings the richness and variety of their native Guatemala to the menu. Just south of Mexico in central America and surrounded on both sides by water, Guatemala serves as a cultural backdrop for the Vargas's knowledge and expertise in the flavors and preparation of Latin dishes influenced by the country’s Mayan and Spanish cultures.

Open for brunch, lunch and dinner, The Corner Bistro is ready to serve and delight. 

The menu includes an array of perfectly grilled steaks, fresh seafood, Italian-inspired pastas, interesting appetizers, soups, salads and warm homemade bread. Gluten free, whole wheat and whole grain pastas are available.

Chef Harold tests and creates new recipes that find their way to four daily specials and a changing, but ever-present prixe fixe menu. Burgers and sandwiches are also available, along with a children’s' menu.

In addition to expertly preparing continental and standard American fare, the trio brings the richness and variety of their native Guatemala to the menu. Just south of Mexico in central America and surrounded on both sides by water, Guatemala serves as a cultural backdrop for the Vargas's knowledge and expertise in the flavors and preparation of Latin dishes influenced by the country’s Mayan and Spanish cultures.

Experience Latin dishes like caldos (meat stews), mariscada (an impressive seafood dish) sopas (soups), tamales, and the best nachos you're likely to taste. For dessert: tres leches cake (three milks) and the ever-delicious flan. Special Prixe Fixe Latin evenings with musical entertainment make for a special night out.

Open for brunch, lunch and dinner, The Corner Bistro is ready to serve and delight."The Corner Bistro is ready to serve and delight.

Honey Dijon Chicken with Warm Potato Salad-how to prepare

A few weeks ago I was watching an episode of "Restaurant Impossible" while I was about to start dinner.  I had planned to make chicken breasts - with what else I don't remember!  Robert Irvine, the chef of the show, was teaching the restaurant cook how to make a dish composed of chicken breasts served over a warm potato salad.  I was amazed to see that he coated the chicken with egg beaten with honey mustard - this was exactly what I was going to do having discovered some time ago that the honey mustard adds great flavor to the chicken. 

The dish looked so delicious that I stopped what I was doing, went to the grocery store to pick up the ingredients I needed and made the recipe then and there.  I adapted it quite a bit from the original which involved a half gallon of oil to cook the chicken and three or four skillets.  I think this is a dish which you will enjoy too!

Note:  In my video demonstration, I used half the ingredients, but the recipe below will serve four.

Honey Dijon Chicken with Warm Potato Salad

Ingredients:

Dressing:
¼ cup white balsamic vinegar
2 tablespoons bacon fat, at room temperature (from diced bacon)
1 tablespoon Dijon mustard
½ cup olive oil
Salt and pepper

Chicken:
Oil for frying
¼ cup honey mustard
2 eggs, whipped
Four 6-ounce chicken breasts
1 tablespoon salt
1 teaspoon pepper
½ cup all-purpose flour
1 cup Japanese breadcrumbs

Salad:
1 tablespoon olive oil
¼ cup thinly sliced shallots
4 ounces  haricot verts, steamed
5 or 6 small red potatoes (about 8 ounces), poached or steamed, medium doneness
¼ cup cooked and diced bacon
¼ cup hot chicken stock


Directions:

In a medium-sized skillet, cook the diced bacon until browned and crisp.  Remove to paper towels to drain and reserve 2 tablespoons of the rendered fat.  Wipe out the pan with paper towels.
In a food processor, mix the vinegar, bacon fat and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season. Note:  if you don't have a processor, simply whisk the ingredients together.
In a dish, blend the honey mustard and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coat each breast well with the breadcrumbs. Repeat the process with each breast. Preheat the oil in the skillet until shimmering. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain on paper towels. Wipe out the skillet again.
Warm the olive oil in the skillet over medium heat, warm the oil and then add the shallots, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
Add hot chicken stock to dressing and whiz until emulsified.  Add to the potato mixture and stir to coat. 
Place one quarter of the potato mixture on each of four plates, sprinkle with bacon and top with a chicken breast.

WATCH THE VIDEO

Leek and Potato Soup

This classic soup was and is my husband's favorite.  I think it all started when we were living in London about 20 years ago.  He would often have a business lunch and want something light for dinner so soup filled the bill.  There was a wonderful little store that he passed by on his way from the tube (subway) to the flat that seemed to bake bread every hour on the hour.  A warm baguette spread with good butter and a bowl of Leek and Potato Soup.....mmmmmgood!

Ingredients:

1 lb. leeks, sliced and cleaned
1 1/4 lbs. potatoes, preferably Yukon Golds, peeled and diced
1 onion, peeled and roughly chopped
1 tablespoon butter
3 cups water
salt and pepper to taste
Crisp onions or croutons to garnishAdd the butter to a medium pot over medium heat.  Add the onion and leeks and sweat for about 5 minutes or until softened.
Add the potatoes, water, and salt and pepper.  Bring to a simmer and cook for about 20 minutes or until potatoes are cooked.
Puree using an immersion blender or in batches in a food processor.  Serve garnished with crisp onions or croutons.

Note:   You may use chicken or vegetable stock in place of the water.

WATCH THE VIDEO DEMONSTRATION

Comments:

I SOOO want an imersion blender! anything i should look for when considering which one to get?

orlendatube

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Your potato and leek soup does look yummy!

 So easy to prepare. Tell me about the blender and what brand do you own.  I have seen you use it a few times and was always curious about it.

Hi,

My immersion blender is a Braun which is no longer manufactured.  There are a bunch on the market but you probably want one with at least 350 watts of power..  Mine also has a whisk attachment which whips cream or egg whites in a flash, a mini processor and a blender.