By Flavor & The Menu
February 1, 2022

Daniel Van Etten
Executive Chef
VA Boston Healthcare System

CHEF SPOTLIGHT: DANIEL VAN ETTEN

“When you are planning menus, creating recipes or pumping food out on a jam-packed Saturday night, there is one thing you are always thinking: ‘How did the guest like their meal?’ That mindset has fueled my creativity,” says Daniel Van Etten, Executive Chef with the VA Boston Healthcare System. And while he understands that satisfying customers means keeping comfort on the menu, he personally strives not to get too comfortable in the process. His recipes for Hillshire Farm® Fully Cooked Split Smoked Sausage Frittata and Autumn Idaho® Potato Croquettes reflect that careful balance. Leveraging the popularity of diner favorites with an unexpected flavor element or two keeps him on his toes and his guests coming back for more.

Hillshire Farm® Fully Cooked Split Smoked Sausage Frittata

Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

“Frittatas will always be on trend with chefs and their guests,” asserts Van Etten, explaining his decision to develop the Hillshire Farm® Fully Cooked Split Smoked Sausage Frittata. He credits endless opportunities for creativity in flavor profiles and presentations, as well as the enduring popularity of the frittata as a traditional comfort breakfast food. He also finds them straightforward and inexpensive to execute, while being fairly easy to elevate with the addition of one or two elements.

Van Etten’s contribution to the frittata canon spotlights Hillshire Farm® Smoked Sausage, which he uses in two ways. The first is sliced, sautéed with zucchini and olive oil and added to the egg mixture for baking, and the second is julienned and sautéed until caramelized for a finishing garnish.

“The smokiness of the sausage is enhanced with the sear that is applied, which adds another level of flavor, combined with the crispy sausage on top,” he says. “The eggs and cheddar cheese add a creaminess that pairs perfectly with the earthiness of the sautéed zucchini. The freshness and acidity of the tomato, combined with the parsley, tie in all the elements to provide a multi-layered flavor profile.”

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Autumn Idaho® Potato Croquettes

Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

Developing his Kitchen Collaborative recipes in the fall, Van Etten wanted to connect the theme of his dish with the time of year, the availability of local produce—and the harvest of Idaho potatoes. “It was a natural decision to use local ingredients that are abundant during the fall,” he says of his Autumn Idaho® Potato Croquettes, which are served with a luscious maple cream sauce.

Van Etten offers suggestions on how to recast the dish based on cuisine, location or time of year. “If I were in California, it would be Croquetas de Papa, with an avocado crema and fresh pico de gallo,” he says, adding, “If I were in the South, it would be hushpuppies, incorporating cheese in the croquettes or a cheese sauce, then adding a chipotle honey drizzle and pickled jalapeños. To put an Indian spin on them, I would add peas, garam masala, curry and cumin to the croquettes and serve them with a raita, pickled red onions and cilantro.” The chief intent, Van Etten explains, was to create something that could be offered across different industry segments, from a small plate, appetizer or side dish to the starch option for a buffet-style service.

To elevate flavor, Van Etten recommends boiling the potatoes in vegetable or chicken stock. “This is an old trick I learned a long time ago,” he says. “The flavor of the broth enhances the potato and adds another layer of flavor to the dish.” He also points out the importance of the garnish in this dish—a fried spiralized potato with grated Parmesan and micro greens—to heighten both the presentation and the flavor profile.

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Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams