Not shown:
* butter
* milk
* mustard powder
* nutmeg
* bay leaves
* chile flakes
* salt/pepper
* mint
Usually starch will slough from the potatoes enough to thicken a sauce but these potatoes are too waxy to do that. Still, a few potatoes can be smashed to do the same thing. Or, flour can be added to the butter at the beginning for roux, but I did not do that either. A cornstarch slurry will work also. So the milk curdles as it boils and creates these proto-cheese curds that float all around. they can be blended into a thicker sauce but I did not bother with that. If you are entertaining then you'll want a smooth thicker sauce for its eye-appeal.
Imagine the things you can put in this. Just go through your crisper, your freezer and your pantry.
* wine or beer
* onion
* spinach
* herbs
* tomato
* avocado
* butternut or acorn squash
* pecans or almonds or walnuts, what have you
* different types of cheese
* toasted breadcrumbs or croutons
* cream or sour cream
* dates or figs
* bacon, ham, or chicken
* whitefish, mussels or clams, shrimp, salmon, crab
* ground cornmeal
* pasta
* sourdough bread
* green beans
* Brussels sprouts
* corn flakes or oatmeal
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