Ricing Potatoes

At the restaurant we were always asked about our mashed potatoes and when we explained that we used a ricer, someone would invariably say, “that’s what my grandmother used!” Given that hot potatoes will goo-out if over-worked, ricing fluffifies...

Aioli

Ingredients 2 Large Eggs 2 cups of Avocado or other highly viscus neutral oil (don’t use the good olive oil for this) 2 tsp salt 1 TBSP Rice vinegar or lemon juice 1 clove garlic 1 tsp white pepper 1 tsp sugar In a food processor, whip eggs for 1 minute Add...

Oven Dried Yellow Tomatoes

DETAILS Makes: 1 cup Keeps: 1 refrigerated month Time: 3 hours 20 minutes IngredientsMeasurement Guide 1 1/2 Yellow tomatoes, halved pinch of salt pinch of black pepper 1/2 tsp fresh thyme leaves 1 tsp sugar Spray oil 3 tsp = 1 TBSP 2 TBSP = 1 ounce 1 cup = 8 oz 1 cup...

Herb Paste

Fresh herbs often have an inglorious fate. That’s the thing about startling beauty: it peaks. Basil droops, cilantro decays, oregano dries, sage becomes olive drab. Even the Queen Victoria of herbs, Rosemary, falls into the shadows. It takes 10 minutes to make...

Rosemary Simple Syrup

Why is there a cat photo here? Because we are in photo purgatory and don’t have a nice shot of Rosemary Simple syrup. Rosemary simple syrup is the duct tape of the kitchen. Use it as it was intended–a layer of flavor. Garnish a cornmeal cake or stir it into a...