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Reserve Classic Signature Bite

by Olga Schafranek |


I've already mentioned my trip to Europe with my childhood friends during winter break in college. It was the time I shamefully avoided eating about a million oysters for lack of knowing any better.                                                                         On that same trip, after we all said our goodbyes, I spent an extra night in Paris at my friend's uncle's apartment before continuing on to another location on my own. I think I went and had dinner somewhere (I wasn't a self-proclaimed foodie back then), but while hanging out in the evening the uncle invited me to join him for a feast of fingerling potatoes. 

In comparison to his apartment, he was a big guy and his even bigger personality overflowed his tiny kitchen as we took turns pulling potatoes out of a large pot. He would slice his in half and slather it with butter while chatting with me about potatoes and life. I was in a country with fabulous food and fancy restaurants and this experience was more authentic. More real. I mean, on top of it all, out the window the Eiffel Tower sparkled against a dark sky flecked with little stars. It was an impressionist's painting come to life. The end credits to a subtitled movie. 

 

I could eat buttered boiled potatoes all day every day, but this time I decided to make our Reserve Caviar Classic Signature Bite. I roasted my fingerling potatoes and topped them with a spoonful of sour cream, a hefty dollop of Tsar Nicoulai Reserve Caviar and a sprinkling of chives.

There's no real recipe here. After halving the potatoes, I simply tossed them in a little bit of olive oil with salt and roasted them at 400 degrees until they were fork tender. Once they cooled I added all the toppings.  

As its category suggests, this is a classic pairing of flavors and components. The caviar delivers its well-known pop against the soft sour cream and potato; the creaminess giving way to the brininess allowing the caviar to shine through. 

My favorite brand of sour cream to use is the European-style Wallaby. I can eat it right off the spoon, and my finger, when putting together this dish. 

 Pick up some Reserve Caviar by clicking here.Tickets to Paris unfortunately not included.

 

Na Zdorovye!

                                                                                       

 

 Olga