Saturday, November 24, 2012

Perfect Rustic Mashed Potatoes

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Thanksgiving is my favorite holiday. Of course, that has everything to do with the food, and nothing to do with being symbolically thankful for all the help the native Americans gave the first white settlers (who then showed their appreciation by slaughtering most of them). In any case, this was my first time actually contributing to the feast – I didn’t make the turkey, but I did make the mashed potatoes, as well as Crack Pie for dessert (which was a huge hit, by the way).

I’ve had mashed potatoes as a side dish for a number of meals that I’ve posted here on Screw Your Diet, but I usually don’t include a recipe since everyone likes to make them their own way. So I figured it was time to show you how I make them. Unfortunately, there won’t be any visual aides in this recipe, but mashed potatoes are pretty straightforward, so hopefully you won’t need them. If you do find yourself having trouble, feel free to shoot me an email!

Saturday, November 17, 2012

Panna Cotta with Berry-Wine Sauce

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I feel like I have to do this more and more lately, but I do apologize that my updates to this site have been so infrequent these past couple of months. I really do wish I had more time, but I think you’ll find that this recipe was worth waiting for!

This past weekend, to celebrate the finish of my second Culinary Foundations class, I decided to prepare something that is not covered as part of my school curriculum: panna cotta. This rich and delicious mixture of cream, sugar, and gelatin hails from Northern Italy, and is actually extremely simple to make. If you’ve never tried it, think of panna cotta as a kind of cream-based Jell-O, only a bit more firm. Served with a mixed berry and wine sauce, it’s a dessert you’ll be sure to never forget!

Sunday, November 11, 2012

Lobster Bisque

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Alright, we’ve made it – it’s the final soup! I saved the absolute best for last, so today we’ve got lobster bisque. This rich delicacy has a smooth, creamy texture and a flavor profile that’s both sweet and savory. For the best results, I recommend using a whole, live lobster, rather than one which has been frozen since I’ll be writing the recipe out as though you have a whole one.

If you do choose to go the route of whole, live lobster, don’t boil it alive! The lobster will make an unpleasant sound, and it’s just not particularly humane. Instead, you should simply force your chef’s knife through the back of its head – that sounds even less humane, but it’s actually quick and painless. But that is the price of fine cuisine, is it not? Something has to die to become delicious food for us. And I promise you, your lobster’s sacrifice will not have been in vain, because there’s nothing quite like lobster bisque.

Saturday, November 3, 2012

Potage Mulligatawny

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Okay everyone, this one is quite an undertaking – but it also happens to be one of the most delicious soups I’ve ever tasted. Potage Mulligatawny is a thick, hearty offspring of Indian and British influences. It’s got a delicious curry base and comes loaded with rice, diced apple, and a garnish of poached chicken breast and crispy bacon lardons for a symphony of flavors that must be experienced to be believed. But make no mistake – this is literally one of the most labor intensive dishes I’ve ever prepared. It employs multiple cooking techniques and loads of ingredients, so be prepared to set aside the better part of your day to make it. Even so, I can not recommend it enough, and once you taste it, you’ll be a believer as well.