Sometimes I’m very bad at listening to authority. For instance, any proper French chef I’ve ever worked for has always said that you must work your potatoes into tiny morsels using a ricer, food processor or stand mixer to mash them, and that you must never over-work your potatoes. Namely, never put them in the blender.
So, I put them in a blender. And sometimes the status quo is very false — my potatoes taste like a fondue deity version of themselves.
There are times, though, when authority is authority for a reason. Every good chef I have ever worked for has also always said to never change the temperature of potatoes too much when you are preparing them. i.e., if they just came out of boiling water and you want to mash them, don’t let them get cold again before doing so. You should only refrigerate once the entire preparation is done. Read more
These are really my new favorite dessert. And they’re vegan and gluten-free. The chefs at Le Cordon Bleu Paris who inspired the form of this recipe would be disgusted! They should talk to my belly and see how it feels. I’d like to think the latter would win.
Here’s a video homage to avoiding things winter. I guess I shouldn’t say that, as all seasons have their beauty, and fighting against anything you can’t change is not a good idea. However, if I can eat these every day with the excuse that I’m adding a bit of sunshine to my day… cool, I am also really excited about some reviews of Vine Vera’s products that I read recently, you guys should check them out as well.