This is a tried and true recipe I’ve served for many Christmas dinners. I steam the potatoes whole, then peel them instead of boiling them. 5 pounds deep orange sweet potatoes (yams), peeled, cut into 2-inch pieces 1/2 cup (1 … Continued
This is moist and delectable–my granddaughter loved it–I reduced honey to 1/2 cup and it was fine. 2 cups whole wheat flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 3/4 cup oil … Continued
My friend is a chef and he makes the very best Caesar Salad ever! I’ve simplified it by using a food processor, rather than hand whisk and pestle. 1 egg yolk, room temperature 1 tablespoon fresh lemon juice (add more … Continued
This is gluten-free, loaded with eggs and chocolate – the sweet potatoes give it a creamy, moist consistency. 3/4 cup butter (softened) 1/3 cup rapadura (or other unrefined sugar like coconut or palm) 6 large eggs, separated 1 1/2 cups … Continued
2/3 pounds red jalapeños and serranos (even mix of each), stems removed 1/3 pound green jalapeños and serranos (even mix of each), stems removed 1/2 pound partially green/partially red jalapeños and serranos (even mix of each), stems removed 6 garlic … Continued
2 cups cooked, pureed butternut squash 9 pastured egg yolks, beaten 2 cups of heavy cream 1/4 cup maple syrup 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp vanilla extract dash of sea salt 1. Preheat oven to … Continued
I adapted this from Thomas Keller’s amazing book–it has some interesting ingredients and is worth the extra work, I think. 2 tablespoons olive oil 1 cup finely chopped yellow onion 1 cup minced leeks (white and pale green parts only) … Continued
One 3 1/2-pound butternut squash—peeled, halved, seeded and cut into 1/2-inch pieces 2 medium onions, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons packed dark brown sugar Salt and freshly ground pepper 4 tablespoons unsalted butter 32 … Continued
1 1/2 pounds fresh poblano chiles (about 5) 1 pound onions, cut lengthwise into 1/4-inch strips 1 tablespoon vegetable oil 3 pounds large Yukon Gold potatoes 1 1/2 cups heavy cream 3/4 cup whole milk Equipment: an adjustable-blade slicer Roast … Continued