News

As Long as There's Kindess...and Caviar

by Olga Schafranek |

A big day awaits us Americans tomorrow. Election Day. It's been arguably the craziest campaign season in history and our nation seems to be fraying at the ends and splitting down the middle. But let's not. Let's stay united despite the differences. Let's have kindness. Kindness and love will go a long way. 
And let's also have caviar! To note the coming election and Veteran's Day, I thought it fit to make a hefty American meal with American caviar. A Patriotic Signature Bite of sorts, if you will. Specifically, the Golden Whitefish Roe Luxe Signature Bite - a twice baked potato with crab meat. 
This whitefish is indigenous to the Great Lakes area and produces slightly fruity roe. It has a firm pop which makes it pair well with soft textured dishes - like a baked potato. It's also one of the more affordable options, allowing for a generous sized topping. 
The dish was fairly easy to make and I have included the recipe below. Our Signature Bite calls for chives. I strangely was unable to find any at the store and garnished with parsley instead which worked beautifully. 
Winter approaches along with the season of togetherness and family. Perfect for a warm, comforting and filling dish like this. Let's take this opportunity to embrace the madness of the world and find the kindness in it. And let us not forget to thank all of our veterans - those lost, those finally home, those who will miss their family for the holidays, the sons and daughters, fathers and mothers, the heroes. Don't waste away on hate. Remember that for which they sacrificed their time and/or lives.
Appreciate. Love. Thank.
And vote. 
Crab Stuffed Twice Baked Potatoes (serves 3)
(Adapted from the Food Network)
Ingredients
3 russet potatoes
1 tablespoon plus 2 tablespoons unsalted butter
3 garlic cloves, minced
8 oz crab meat
1/2 cup crème fraîche
dried thyme 
salt
Tsar Nicoulai Golden Whitefish Roe
chives or parsley for garnish
Preparation 
1. Poke holes in potatoes. Roast right on oven rack in 400F oven for about 45 minutes, until cooked through
2. While potatoes are roasting, heat 1 tablespoon butter on a saute pan. Toss in garlic and sauté until fragrant and getting soft. Add crab meat and cook until just heated through. Put crab mixture in a bowl and mix in the crème fraîche. Add thyme and salt to taste. Set aside.
3. When potatoes are done cooking, take them out and let cool. Lower oven temperature to 350F. 
4. When potatoes are cool enough to handle, cut a portion off the top and scoop out the potato meat into a bowl. Put the empty potato shells back in the oven for about 5 minutes to dry out. 
5. Mash potato meat and add crab mixture. 
6. Take out the potato shells, scoop potato and crab mixture back in to them and bake for another 30 minutes or so. 
7. Top with Golden Whitefish Roe and garnish with a parsley leaf (or chives as is in the original suggested Signature Bite description)
To order American Golden Whitefish Roe, click here
Na Zdorovye!
Olga