Leila is reading her new book from the bunny to her ill bro.
There was one highlight of the whole Easter weekend before the chaos began. Saturday night we had my Mr's parents over for dinner. My Mr's mom made delicious bbq ribs and I was in charge of sides and desert. I ripped out a recipe from my Cook's Country magazine, the one I love so dearly. I tried "Chantilly Potatoes", truly a recipe that came from Heaven.
Try them and you will see what I'm talking about!
3lbs Yukon Gold potatoes (I used Russet), peeled and cut into 2inch cubes
Salt and Pepper
1 1/4 cups heavy cream, chilled
1 1/2 cups (about 3 ounces) grated Gruyere or Parmesan cheese (I used Parmesan. Use fresh grated cheese, do not cheat on this step (BEANIE), you will be rewarded for your work).
1. Microwave potatoes in large microwave-safe bowl and cover tightly with plastic. Microwave until tender, 8-12 minutes, shaking bowl halfway through. Use either ricer or mash potatoes. Cover tightly again and microwave mashed or riced potatoes 3-5 minutes longer. Season with salt and pepper.
2. Adjust oven rack to upper-third position and heat broiler. With electric mixer on medium speed, beat cream until stiff peaks form, about 2 minutes. Gently fold two-thirds of whipped cream into potatoes with rubber spatula until absorbed. Dollop potatoes in broiler-safe-2-quart baking dish.
3. With rubber spatula, fold 1 1/4 cups cheese into remaining cream. Spread over potatoes and sprinkle with remaining cheese. Broil until top is golden, 2-3minutes. ***Let rest 4 minutes.*** Serve.
I watched Julie and Julia the other day and became super inspired to try new recipes. Perhaps one of the most important lessons I learned was that you need not a super kitchen, bells and whistles. One simply needs an organized work space and the heart. So, I took on the major project of organizing the heart of my home, my workspace, my kitchen. I have received amazing tips from a dear friend and will post pictures and share the changes I've made with you along the way.