Chocolate-It's What's for Dinner

This is so easy that I wouldn't even call it a recipe. I saw it in this book that I've talked about making it before and decided I needed to give it a whirl. She says that it's so easy a 4 year old could do it and I do have to agree. All you do is mix 1 c of heavy cream with 1 T of cultured buttermilk, cover it, and let it sit out in a warm area for 24 hours. You can stir it once or twice. Simple huh? It thickens up quite nicely. The only problem is you have to think a little bit ahead of time to make it. You need to use cultured buttermilk; you can't use the buttermilk left from making butter . Creme Fraiche is a dangerous thing to have in the house.  It goes so nicely with fresh strawberries (with a dash of brown sugar or reduced balsamic vinegar ) or with soup (bisque, puree), on top of pie (pumpkin, apple) I could go on but you get the idea. It basically goes with everything.

This is a whole new way of making mashed potatoes - well at least it was for me. I saw it on America's Test Kitchen and thought it was ingenious. I have since shared it with many other people and they really like this version too. You don't have to mess around with all that boiling hot water. The potatoes steam in the milk and suck in all the flavor from the garlic and optional herbs. I've adapted it down to the point that you really don't even need a strict recipe. Mashed Potatoes Without a Net (Adapted from ATK) Butter garlic Potatoes Equal part Skim Milk and Heavy Cream (or whole milk and half & half) herbs (optional) salt/pepper Peel and cube potatoes. Rinse and set aside.  In a dutch oven add butter, garlic and herbs (I used fresh thyme). Saute until fragrant. Add potatoes and equal parts of milk and heavy cream until potatoes are partially covered. Add salt to taste. This is how much liquid you should add Cover partially with the...