Add pommes puree
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Andrew Miner
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young & full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
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cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
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browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
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and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
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and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
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cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
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herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
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temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
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evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
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onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
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aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat. Once
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foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the
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skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
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onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
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excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
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stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young & full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
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cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
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browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
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and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
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and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
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cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
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herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
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temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
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evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
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onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
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aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat. Once
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foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the
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skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
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onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
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excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
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stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link rel="stylesheet" type="text/css" href="style.css"></head><body class="cookbook"><h1>Soups</h1><a href="caldo-verde"><img src="caldo-verde/final.png">Caldo Verde</a><a href="clam-chowder"><img src="clam-chowder/final.png">Clam Chowder</a><a href="cream-of-spinach-soup"><img src="cream-of-spinach-soup/final.png">Cream of Spinach Soup</a><a href="curry-butternut-squash-and-apple-soup"><img src="curry-butternut-squash-and-apple-soup/final.png">Curry Butternut Squash & Apple Soup</a><a href="winter-lentil-soup"><img src="winter-lentil-soup/final.png">Winter Lentil Soup</a><h1>Salads</h1><a href="caesar-salad"><img src="caesar-salad/final.png">Caesar Salad</a><a href="ruths-chris-chopped-salad"><img src="ruths-chris-chopped-salad/final.png">Ruth's Chris Chopped Salad</a><h1>Main Dish</h1><a href="beef-bourguignon"><img src="beef-bourguignon/final.png">Beef Bourguignon</a><a href="chicken-cordon-bleu"><img src="chicken-cordon-bleu/final.png">Chicken Cordon Bleu</a><a href="chicken-pot-pie"><img src="chicken-pot-pie/final.png">Chicken Pot Pie</a><a href="chicken-breasts-with-caper-cream-sauce"><img src="chicken-breasts-with-caper-cream-sauce/final.png">Chicken Breasts with Caper Cream Sauce</a><a href="chole"><img src="chole/final.png">Chole</a><a href="garlic-prime-rib"><img src="garlic-prime-rib/final.png">Garlic Prime Rib</a><a href="kielbasa-and-cabbage"><img src="kielbasa-and-cabbage/final.png">Kielbasa and Cabbage</a><a href="kofta-kebabs"><img src="kofta-kebabs/final.png">Kofta Kebabs</a><a href="lemon-chicken-with-mushroom-sauce"><img src="lemon-chicken-with-mushroom-sauce/final.png">Lemon Chicken with Mushroom Sauce</a><a href="ratatouille"><img src="ratatouille/final.png">Ratatouille</a><a href="roast-leg-of-lamb-with-rosemary"><img src="roast-leg-of-lamb-with-rosemary/final.png">Roast Leg of Lamb with Rosemary</a><a href="shrimp-with-sweet-potatoes-and-bacon"><img src="shrimp-with-sweet-potatoes-and-bacon/final.png">Shrimp with Sweet Potatoes and Bacon</a><a href="sloppy-joe-sandwiches"><img src="sloppy-joe-sandwiches/final.png">Sloppy Joe Sandwiches</a><h1>Sides</h1><a href="bok-choy-with-garlic"><img src="bok-choy-with-garlic/final.png">Bok Choy with Garlic</a><a href="bourbon-glazed-carrots"><img src="bourbon-glazed-carrots/final.png">Bourbon Glazed Carrots</a><a href="creamed-spinach"><img src="creamed-spinach/final.png">Creamed Spinach</a><a href="garlic-broccoli"><img src="garlic-broccoli/final.png">Garlic Broccoli</a><a href="hummus"><img src="hummus/final.png">Hummus</a><a href="sweet-potatoes-with-honey-and-rosemary"><img src="sweet-potatoes-with-honey-and-rosemary/final.png">Sweet Potatoes with Honey and Rosemary</a><a href="tzatziki"><img src="tzatziki/final.png">Tzatziki</a></body></html>
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<!DOCTYPE html><html><head><link rel="stylesheet" type="text/css" href="style.css"></head><body class="cookbook"><h1>Soups</h1><a href="caldo-verde"><img src="caldo-verde/final.png">Caldo Verde</a><a href="clam-chowder"><img src="clam-chowder/final.png">Clam Chowder</a><a href="cream-of-spinach-soup"><img src="cream-of-spinach-soup/final.png">Cream of Spinach Soup</a><a href="curry-butternut-squash-and-apple-soup"><img src="curry-butternut-squash-and-apple-soup/final.png">Curry Butternut Squash & Apple Soup</a><a href="winter-lentil-soup"><img src="winter-lentil-soup/final.png">Winter Lentil Soup</a><h1>Salads</h1><a href="caesar-salad"><img src="caesar-salad/final.png">Caesar Salad</a><a href="ruths-chris-chopped-salad"><img src="ruths-chris-chopped-salad/final.png">Ruth's Chris Chopped Salad</a><h1>Main Dish</h1><a href="beef-bourguignon"><img src="beef-bourguignon/final.png">Beef Bourguignon</a><a href="chicken-cordon-bleu"><img src="chicken-cordon-bleu/final.png">Chicken Cordon Bleu</a><a href="chicken-pot-pie"><img src="chicken-pot-pie/final.png">Chicken Pot Pie</a><a href="chicken-breasts-with-caper-cream-sauce"><img src="chicken-breasts-with-caper-cream-sauce/final.png">Chicken Breasts with Caper Cream Sauce</a><a href="chole"><img src="chole/final.png">Chole</a><a href="garlic-prime-rib"><img src="garlic-prime-rib/final.png">Garlic Prime Rib</a><a href="kielbasa-and-cabbage"><img src="kielbasa-and-cabbage/final.png">Kielbasa and Cabbage</a><a href="kofta-kebabs"><img src="kofta-kebabs/final.png">Kofta Kebabs</a><a href="lemon-chicken-with-mushroom-sauce"><img src="lemon-chicken-with-mushroom-sauce/final.png">Lemon Chicken with Mushroom Sauce</a><a href="ratatouille"><img src="ratatouille/final.png">Ratatouille</a><a href="roast-leg-of-lamb-with-rosemary"><img src="roast-leg-of-lamb-with-rosemary/final.png">Roast Leg of Lamb with Rosemary</a><a href="shrimp-with-sweet-potatoes-and-bacon"><img src="shrimp-with-sweet-potatoes-and-bacon/final.png">Shrimp with Sweet Potatoes and Bacon</a><a href="sloppy-joe-sandwiches"><img src="sloppy-joe-sandwiches/final.png">Sloppy Joe Sandwiches</a><h1>Sides</h1><a href="bok-choy-with-garlic"><img src="bok-choy-with-garlic/final.png">Bok Choy with Garlic</a><a href="bourbon-glazed-carrots"><img src="bourbon-glazed-carrots/final.png">Bourbon Glazed Carrots</a><a href="creamed-spinach"><img src="creamed-spinach/final.png">Creamed Spinach</a><a href="garlic-broccoli"><img src="garlic-broccoli/final.png">Garlic Broccoli</a><a href="hummus"><img src="hummus/final.png">Hummus</a><a href="pommes-puree"><img src="pommes-puree/final.png">Pommes Purée</a><a href="sweet-potatoes-with-honey-and-rosemary"><img src="sweet-potatoes-with-honey-and-rosemary/final.png">Sweet Potatoes with Honey and Rosemary</a><a href="tzatziki"><img src="tzatziki/final.png">Tzatziki</a></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Pommes Purée</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 lb</td><td>Yukon Gold potatoes</td></tr><tr><td>20 tbsp</td><td>butter (unsalted)</td></tr><tr><td>1⅓ cups</td><td>whole milk (+ a little extra)</td></tr><tr><td>2 tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel and chop potatoes into 1" cubes. Rinse and set aside to drain.</td><td>10 min</td></tr><tr><td>2</td><td>Heat the butter, milk, and salt in a large saucepan over medium heat until the butter is melted.</td><td>5 min</td></tr><tr><td>3</td><td>Add the potatoes and increase the heat to a very low simmer. Cover, and allow the potatoes
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to cook until very soft all the way through.</td><td>20 min</td></tr><tr><td>4</td><td>Drain the potatoes while retaining the liquid.</td><td>1 min</td></tr><tr><td>5</td><td>Clean the saucepan to remove any scum from cooking.</td><td>1 min</td></tr><tr><td>6</td><td>Return the liquid to the saucepan over very low heat.</td><td>1 min</td></tr><tr><td>7</td><td>Using the purée blade in a food processor, process all the solid potato chunks.</td><td>3 min</td></tr><tr><td>8</td><td>Recombine the puréed potatoes with the warm liquid in the saucepan adding just enough milk to
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create make them <i>almost</i> pourable (like thick pudding) and bring back to temperature.</td><td>5 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Roast Leg of Lamb with Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5 lbs</td><td>leg of lamb</td></tr><tr><td>2 tbsp</td><td>dijon mustard</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>1 tsp</td><td>coarse sea salt</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td> Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
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well and apply to the lamb. Leave in refrigerator to marinade.</td><td>overnight</td></tr><tr><td>2</td><td>Preheat over to 450°F</td><td>10 min</td></tr><tr><td>3</td><td>Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.</td><td>20 min</td></tr><tr><td>4</td><td>Reduce the heat to 400°F and cook until internal temperature reaches 140°F.</td><td>55-60 min</td></tr><tr><td>5</td><td>Allow the roast to rest on the counter before carving.</td><td>10 min</td></tr></table></section></body></html>
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font-size: 24pt;
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color: black;
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{
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"version": 3,
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"mappings": "AAAA,SAAU;EACN,YAAY,EAAE,CAAC;EACf,UAAU,EAAE,MAAM;EAElB,YAAG;IACC,WAAW,EAAE,UAAU;IACvB,SAAS,EAAE,IAAI;IACf,WAAW,EAAE,IAAI;EAGrB,WAAE;IACE,aAAa,EAAE,QAAQ;IACvB,YAAY,EAAE,KAAK;IACnB,KAAK,EAAE,KAAK;IACZ,WAAW,EAAE,KAAK;IAClB,SAAS,EAAE,IAAI;IACf,eAAe,EAAE,IAAI;IAErB,OAAO,EAAE,IAAI;IACb,WAAW,EAAE,MAAM;IACnB,OAAO,EAAE,QAAQ;IACjB,aAAa,EAAE,OAAO;IAEtB,UAAU,EAAE,SAAS;IAErB,mBAAU;MACN,KAAK,EAAE,KAAK;IAGhB,iBAAQ;MACJ,UAAU,EAAE,OAAO;MACnB,KAAK,EAAE,KAAK;IAGhB,eAAI;MACA,MAAM,EAAE,mBAAmB;MAC3B,aAAa,EAAE,QAAQ;MACvB,YAAY,EAAE,OAAO;MACrB,UAAU,EAAE,KAAK;MACjB,KAAK,EAAE,KAAK;;AAKxB,OAAQ;EACJ,MAAM,EAAE,MAAM;EACd,SAAS,EAAE,GAAG;EAEd,OAAO,EAAE,IAAI;EACb,cAAc,EAAE,MAAM;EAEtB,UAAG;IACC,UAAU,EAAE,CAAC;IACb,aAAa,EAAE,MAAM;IAErB,WAAW,EAAE,KAAK;IAClB,SAAS,EAAE,IAAI;EAGnB,UAAG;IACC,SAAS,EAAE,IAAI;IACf,MAAM,EAAE,CAAC;IACT,aAAa,EAAE,OAAO;IACtB,cAAc,EAAE,SAAS;EAG7B,oBAAa;IACT,OAAO,EAAE,IAAI;IAGT,+BAAI;MACA,aAAa,EAAE,MAAM;MACrB,MAAM,EAAE,mBAAmB;MAC3B,KAAK,EAAE,GAAG;MACV,UAAU,EAAE,GAAG;IAIvB,0BAAM;MACF,WAAW,EAAE,MAAM;MAEnB,gCAAM;QACF,aAAa,EAAE,MAAM;QAErB,mCAAG;UACC,cAAc,EAAE,GAAG;UAEnB,mDAAgB;YACZ,WAAW,EAAE,UAAU;YACvB,SAAS,EAAE,IAAI;YACf,aAAa,EAAE,OAAO;YACtB,UAAU,EAAE,KAAK;UAGrB,mDAAgB;YACZ,WAAW,EAAE,UAAU;YACvB,SAAS,EAAE,IAAI;EAOnC,mBAAY;IACR,UAAU,EAAE,MAAM;IAElB,sBAAG;MACC,cAAc,EAAE,GAAG;MAEnB,yBAAG;QACC,cAAc,EAAE,QAAQ;IAIhC,mCAAgB;MACZ,aAAa,EAAE,MAAM;MAErB,WAAW,EAAE,UAAU;MACvB,SAAS,EAAE,IAAI;MACf,WAAW,EAAE,IAAI;MAEjB,yCAAQ;QACJ,OAAO,EAAE,GAAG;IAIpB,mCAAgB;MACZ,KAAK,EAAE,IAAI;MAEX,WAAW,EAAE,KAAK;MAClB,SAAS,EAAE,IAAI;IAGnB,mCAAgB;MACZ,YAAY,EAAE,MAAM;MAEpB,WAAW,EAAE,UAAU;MACvB,SAAS,EAAE,GAAG;MACd,WAAW,EAAE,MAAM;;AAK/B,yBAA0B;EACtB,SAAU;IACN,YAAY,EAAE,CAAC",
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||||
"sources": ["../src/style.scss"],
|
||||
"names": [],
|
||||
"file": "style.css"
|
||||
|
||||
@@ -112,6 +112,10 @@ html
|
||||
img(src="hummus/final.png")
|
||||
| Hummus
|
||||
|
||||
a(href="pommes-puree")
|
||||
img(src="pommes-puree/final.png")
|
||||
| Pommes Purée
|
||||
|
||||
a(href="sweet-potatoes-with-honey-and-rosemary")
|
||||
img(src="sweet-potatoes-with-honey-and-rosemary/final.png")
|
||||
| Sweet Potatoes with Honey and Rosemary
|
||||
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 129 KiB |
@@ -0,0 +1,64 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="../style.css" rel="stylesheet" type="text/css")
|
||||
|
||||
body.recipe
|
||||
h1 Pommes Purée
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 2 lb
|
||||
td Yukon Gold potatoes
|
||||
tr
|
||||
td 20 tbsp
|
||||
td butter (unsalted)
|
||||
tr
|
||||
td 1⅓ cups
|
||||
td whole milk (+ a little extra)
|
||||
tr
|
||||
td 2 tsp
|
||||
td salt
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Peel and chop potatoes into 1" cubes. Rinse and set aside to drain.
|
||||
td 10 min
|
||||
tr
|
||||
td 2
|
||||
td Heat the butter, milk, and salt in a large saucepan over medium heat until the butter is melted.
|
||||
td 5 min
|
||||
tr
|
||||
td 3
|
||||
td
|
||||
| Add the potatoes and increase the heat to a very low simmer. Cover, and allow the potatoes
|
||||
| to cook until very soft all the way through.
|
||||
td 20 min
|
||||
tr
|
||||
td 4
|
||||
td Drain the potatoes while retaining the liquid.
|
||||
td 1 min
|
||||
tr
|
||||
td 5
|
||||
td Clean the saucepan to remove any scum from cooking.
|
||||
td 1 min
|
||||
tr
|
||||
td 6
|
||||
td Return the liquid to the saucepan over very low heat.
|
||||
td 1 min
|
||||
tr
|
||||
td 7
|
||||
td Using the purée blade in a food processor, process all the solid potato chunks.
|
||||
td 3 min
|
||||
tr
|
||||
td 8
|
||||
td
|
||||
| Recombine the puréed potatoes with the warm liquid in the saucepan adding just enough milk to
|
||||
| create make them <i>almost</i> pourable (like thick pudding) and bring back to temperature.
|
||||
td 5 min
|
||||
@@ -9,10 +9,6 @@
|
||||
}
|
||||
|
||||
a {
|
||||
flex: 1 1 auto;
|
||||
min-width: 2in;
|
||||
max-width: 3.5in;
|
||||
|
||||
border-radius: 0.0625in;
|
||||
break-inside: avoid;
|
||||
color: black;
|
||||
|
||||
Reference in New Issue
Block a user