For our first Slow Food NYU cooking demo, we decided to host a post-Valentine's day chocolate lover's recovery session. Fellow slow foodie Meg, a former professional baker and friend of...
This version of bubble and squeak replaces the traditional Brussels sprouts or cabbage with peppery mustard greens, and uses potatoes that you cook specifically for this purpose. And the name? Well, that's just the sort of meandering my brain does when I am out walking Ginger -- it occurred to me that Colonel Mustard would need a hearty dish like this after a busy day of either solving or committing murders.
Double duty is what chocolate does in this rich cheesecake. Our version sports everyone's favorite ingredient both in the dense filling and in the delicately delicious crust.
I love the floral, perfumy undertones of persimmon. In this dish, they are the key ingredient, and with a touch of spices they alchemize the everyday potato latkes into an entirely different experience.
