.

Moving across town is hard enough, but a move across the Atlantic kicks the difficulty up to a whole other level.  One of the big challenges lies in the fact that after I pack my things in boxes, I won’t see any of it for approximately 8 weeks — the length of time it takes […]

Skillet Roasted Celeraic with Potatoes, Celery, Olives, and Sage
4 slices bacon, sliced into 1/2 inch pieces *see note below
1.5 lbs of celery root and yukon gold potatoes (I used 1 celery root plus 2 potatoes)
2 stalks celery, thinly sliced into moons
5-6 kalamata olives (or other cured black olives), chopped
1 T. fresh sage, chopped
1-2 oz […]

Potato Gratin with Caramelized Fennel and Leek
1 fennel bulb, trimmed, cored, and any bruised outer leaves removed
1 medium-large leek
2 T butter, divided plus extra for pan
1 garlic clove
3 fist sized yukon gold potatoes, peeled
1 T. fresh thyme, chopped
Salt and Pepper
1/2 - 1 c grated hard, salty cheese (about 2 - 4 oz) (such as parmesan, […]

Ever-So-Slightly-Sweet Mashed Turnips
6-8 baby turnips (or 2-3 regular turnips)
1 medium yukon gold potato
1/4 t. ground ginger
3/4 T. brown sugar
1 T. butter
1-2 T. heavy cream (or substitute milk)
Salt and Pepper to taste
Fill a medium-large pot with water and bring to a boil over medium-high heat.
If using regular (rather than baby) turnips, peel turnips (baby turnips do […]

Potatoes are one of those foods that I always seem to have around on my kitchen counter–purple, red, white, yellow, russet, sweet, yukon–I’ve got them all. I think the reason behind my ever present plethora of potatoes is that I always know I’ll have something wholesome to eat if per chance the rest of […]