From: Chef/owner Jon Young, Kitsch’n on Roscoe - Kitsch’n River North, Chicago. Yield: 8 servings. 4 large russet potatoes, skin on 2 lb. Jones Cherry Hardwood Bacon 2 medium Vidalia onions, cut into medium dice 1 cup olive oil 16 cloves roasted garlic, roasted in olive oil 8 individual sprigs fresh rosemary 1 lb. frozen IQF sweet cherries, drained 1⁄4 lb. butter 1⁄2 tsp. sea salt 1⁄2 tsp. freshly crushed black pepper Sweet Cherry Hollandaise: 1 lb. butter 1⁄4 cup sweet cherries, ...
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