.
OmnivoreHerbivore
Carnivore
Pescatarian
Lacto-Ovo Pescatarian
Vegetarian
Vegan
Kosher
Macrobiotic
Halal
Gluten Free
Lactose Intolerant
Low Carb
Low Fat
Low Sodium
Fruitairan
Raw
Sugar Free
Allergic
All-Natural
Locavore
Picky
I wonder which combo would be the hardest to cook for.
My bet is on low-fat, Halal follower with a nut and soy allergy.
Nah, they eat lots.
What about a carnivorous locavore on a sugar and salt free diet. Tricky, but do-able.
Perhaps kosher, low salt, low sodium.
Pfft.
Nursing homes around to world contend with that daily.
I've got it. Low-carb, low-fat, low-sodium, nut-allergic, picky eating fruitarian.
Oh wait, fruitarians are super easy to (not) cook for! Just give um fruit!
My point here kiddies, is that no one diet is really SO out there that you can't find a way to accommodate. Just use your noodle! (Unless they are low-carb...) And make it look pretty. The person you are cooking (or, not cooking) for deserves that.
Now try this my peaches, and taste the (warm, smooth, heady) joy.
1/4 cup hazelnuts
1 tablespoon hazelnut oil
1 teaspoon vanilla extract
Salt
1 pound Yukon Gold potatoes
1/2 pound rutabaga (aka Swede)
1/4 cup butter
1/4 cup heavy cream (yup!)
2 (more) teaspoons vanilla extract
1 vanilla bean, split lengthwise, and seeds scraped out
Salt
Preheat your oven to 275F.
Toss the hazelnuts with the oil, extract and some salt. Roast for 5 -8 minutes or until just fragrant. Rough chop and set aside.
Peel and chop the potatoes and the rutabaga. Boil in salted water until soft (the rutabaga takes longer...so either chop it smaller than the potato or boil them separately.)
Drain and mash with the remaining ingredients. Taste and adjust seasoning to preference.
Serve garnished with chopped nuts.
(I served it with herb crusted lamb chops. Mmmm.)
© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of copyright infringment.
Yukon Gold potatoes are slightly flat and oval in shape with light gold, thin skin and light yellow flesh. They can be identified by the rosy pink coloration of the shallow eyes. Anthoxanthins are the compound which gives the potato its yellow color. - About.com
Manhattan seafood restaurant Le Bernardin raised prices three times last year due to rising food costs.
Vodka remains the spirit of choice among many Americans. In 2007, it captured 24% of the $18.2 billion distilled-spirits market, according to the Distilled Spirits Council of the United States.
