Potato Dauphinious is not an easy word to say…but it’s a damn tasty recipe to eat. I love to make them as a side dish for steak dinners, but they’ll go just as well with roast chicken, pork or even fish. Classically, potato dauphinious is a baked dish, where layered slices of potatoes, are baked along with some cream, and sometimes cheese.
This is a debugging block
I’ve published recipes for mashed potatoes before, but I just can’t stop, because truth be told, they are one of my favorite comfort foods. I make them all the time and everyone loves them (who wouldn’t love my cooking), but sometimes I want to take the humble mashed potato and...
I love a well-made dish of mashed potatoes, filled with good fresh butter and cream. Of course, my long term health, could do without a bit of that butter and cream, and so I love dishes, like this carrot puree, that can give as much (albeit slightly different) satisfaction with a bit healthier spin. This recipe for carrot puree can easily be modified to just about any similar vegetable, and
I love to throw new ingredients into my basic recipe for potato gratin. While there are surely some things I’d probably avoid (candy bars, snow cones, grape juice…) really the range of ingredients you can use is extremely broad. In this recipe video, I show you how to make a potato gratin with spinach and blue cheese. The blue cheese especially, adds a very nice tanginess to the
I love the fact the even a dish as seemingly defined as roasted potatoes, can actually be a platform dish from which you can make dozens, if not hundreds of variations. And once you know the fundamentals of how to roast potatoes, those cooking techniques, along with a few additional ingredients, almost anything you like and/or whatever’s available/in season, you can change up that simple, basi
In my book, and admittedly my book make be wrong, a succotash can be made up of just about any vegetables, all mixed together. That means that I can change up the ingredients as the seasons roll on, and that I can mix and match flavors and textures to get a composed dish greater than the sum of each of its parts.
I love a good burger. Unfortunately, it’s tough to label a single way or method as “the best” way to make a burger. And I’m not going to claim my burger is The one and only best. I will however, claim that my burger is a damn good one. I’m going to cook my burger in a sauté pan, on the stove top, but frankly the exact same techniques would apply for the grill; which I love to u
Steak Fries, are really just big fries right? Pretty much…with the exception that my wife likes a steak fry a whole lot more than a standard fry. In fact, as fries gets thinner, her smile successively turns around, into an sad little frown. As a husband and cook who knows what’s good for me, that means, when I’m in the mood for fries…I’m really in the mood for Steak Fries. In this recipe vi
The most common reason to Julienne a potato is for French Fries, (for which I’ve got a really great French Fry recipe here). Whether you bake, fry, sauté them…you still need to cut them. And besides potatoes, knowing how to do the Julienne cut is a critical knife skill for any home cook. The process is pretty simp