I recorded many of the Payard recipes and food combinations on index cards for a quick reference. Those cards have been with me for over twenty years now.
This squash puree is a simple side with not a lot of active work but it takes some time to bake the squash. Make this the day before you plan to serve it. It will taste better the next day as a leftover. Yield: 2 cups of squash puree Ingredients:Whole butternut squash weighing the equivalent…
If you’re looking for a different type of potato salad with a kick then this is it. It balances heat, salt and acidity with a creamy texture.
This is a variation of the Tortilla Española. A thick Spanish omelette traditionally made with potatoes poached in olive oil. It’s often served at room temperature and cut into small pieces for appetizers. Substituting potato chips for the olive oil poached potatoes offers a quick and tasty shortcut. There are countless ingredients that can go into this omelette or just slice it into large pieces and eat it with bacon.
Why blanch your sprouts? Blanching Brussels sprouts gives them a clean, uniformly seasoned taste and bright green color.