50 Shades of Dinner
What do Memorial Day Weekend in NYC and 50 Shades of Grey have in common? They are both hot and sweaty, that’s one. New Yorkers flee to Central Park to disrobe to their bikinis and get some much needed Vitamin D. And in the book, rumor has it there is fleeing and disrobing, but not … Continue reading
Purée of Garlic Potatoes
When I first made my own mashed potatoes, I went with a Potato and Oil Purée in my attempt to avoid using fatty ingredients like heavy cream and butter that most recipes required, and instead substituting stock and olive oil. However, I eventually caved because, well, there is clearly a reason why the majority of … Continue reading
Potato and Oil Purée
I rarely eat mashed potatoes outside of Thanksgiving time, and even then I usually opt for Candied Yams over traditional mashed potatoes. When I decided to make Thomas Keller’s Sautéed Chicken Breasts with Tarragon, he suggested serving it with a side of mashed potatoes. However, his Purée of Garlic Potatoes recipe required a lot of … Continue reading
Butternut Squash Soup
The first time I attempted to cook with butternut squash, I ended up buying a Kabocha squash aka Japanese pumpkin instead to make my Creamy Kabocha Squash Risotto. The squash table always confuses me at the grocery store… but recently I was finally able to correctly identify a butternut squash and decided to tackle making … Continue reading
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