YaDa Chef Private and Personal Chefs

Paris Mash is a recipe created by Joel Rubuchón.  Originally it is said the ratio was 1:1, Now it is standard to do a 2:1 potato to butter ratio.  Robuchon potatoes are cooked in lightly salted water with skins on and then drained. the potatoes are then peeled and passed through a food mill .. dried out over a low flame and then emulsified with butter and cream. And, then to achieve that velvety texture, the potatoes are passed several times through a fine drum sieve. Serves 4-6 450g “boiling”potatoes (red potatoes, yukon gold, fingerling) 250g unsaltedbutter 1 1/2 cups/200ml cream 1/2 teaspoon/2ml sea salt 1/2 teaspoon/2ml white pepper Place potatoes in a pot large enough to cover the potatoes by 1 inch/2.5 cm with water. Generously salt water. Bring to a boil, cover and reduce medium low to a simmer potatoes for 25-30 minutes or potatoes are easily pierced with a sharp knife. Once cooked drain potatoes and let cool for a few minutes. While potatoes are cooling add cre

Botanical name: Beta vulgaris Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D. Beets, along with their greens, belong to the Goosefoot family, known as Chenopodiaceae. Within the botanical family, beet greens are factored alongside spinach, Swiss chard, quinoa, lamb's quarter, and a number of other wild plants, which means that beet greens can be placed in the “dark, leafy” category. Because they are a cool season crop, beets grow quickly and can survive almost freezing temperatures, making them a favorite of northern gardeners. Beets and their greens also enjoy a longer than normal growing season. It’s best to use beet greens within two or three days after refrigeration. Enjoy beet greens by themselves as a salad or with other leafy vegetables, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish. Here’s a great tip: if you find you