Update recipe for Pommes Purée
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Andrew Miner
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></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="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Pommes Purée</h1><div class="timing">prep 25 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 6</div><div class="description">These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">yukon potatoes</div></li></ul></div><div class="detail">Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1⅓ cups</div><div class="item">whole milk (+ a little extra)</div></li><li><div class="amount">20 tbsp</div><div class="item">butter</div></li><li><div class="amount">2 tsp</div><div class="item">salt</div></li></ul></div><div class="detail">In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Re-combine thoroughly, adding just enough milk to make them <i>almost</i> pourable (like a thick pudding), and bring back to temperature.</div></div></section><section class="credits">Joël Robuchon, <a href="http://www.foodandwine.com/recipes/pommes-puree">http://www.foodandwine.com/recipes/pommes-puree</a></section></body></html>
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module.exports = require("../helpers")({
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title: "Pommes Purée",
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timings: {
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prep: "25 min",
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cook: "20 min",
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},
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icons: ["gluten-free", "vegetarian"],
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servings: 6,
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description: "These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably " +
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"rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.",
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steps: [{
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ingredients: [
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{ amount: 2, unit: "lb", item: "yukon potatoes" },
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],
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directions: "Peel and chop the potatoes into 1” cubes. Rise and set aside to drain."
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}, {
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ingredients: [
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{ amount: 1+1/3, unit: "cups", item: "whole milk (+ a little extra)" },
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{ amount: 20, unit: "tbsp", item: "butter" },
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{ amount: 2, unit: "tsp", item: "salt" },
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],
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directions: "In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and " +
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"salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat " +
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"until the potatoes are soft. (about 20 min)"
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}, {
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directions: "Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. " +
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"Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as " +
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"well."
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}, {
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directions: "Re-combine thoroughly, adding just enough milk to make them <i>almost</i> pourable (like a " +
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"thick pudding), and bring back to temperature."
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}],
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credit: {
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name: "Joël Robuchon",
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url: "http://www.foodandwine.com/recipes/pommes-puree"
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}
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})
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@@ -1,66 +0,0 @@
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Pommes Purée
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section.ingredients
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.image
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img(src="final.png")
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.list
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table
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tr
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td 2 lb
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td Yukon Gold potatoes
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tr
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td 20 tbsp
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td butter (unsalted)
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tr
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td 1⅓ cups
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td whole milk (+ a little extra)
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tr
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td 2 tsp
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td salt
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section.directions
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table
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tr
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td 1
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td Peel and chop potatoes into 1" cubes. Rinse and set aside to drain.
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td 10 min
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tr
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td 2
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td Heat the butter, milk, and salt in a large saucepan over medium heat until the butter is melted.
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td 5 min
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tr
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td 3
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td
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| 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.
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td 20 min
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tr
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td 4
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td Drain the potatoes while retaining the liquid.
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td 1 min
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tr
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td 5
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td Clean the saucepan to remove any scum from cooking.
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td 1 min
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tr
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td 6
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td Return the liquid to the saucepan over very low heat.
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td 1 min
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tr
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td 7
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td Using the purée blade in a food processor, process all the solid potato chunks.
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td 3 min
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tr
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td 8
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td
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| 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.
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td 5 min
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@@ -49,6 +49,6 @@ html
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if credit.name
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| #{credit.name}
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if credit.name && credit.url
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| ,
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| ,
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if credit.url
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a(href=credit.url) credit.url
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a(href=credit.url) #{credit.url}
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