domingo, 30 de abril de 2017

INGREDIENTS:Calzone:1 package/can refrigerated pizza dough1...

1 package/can refrigerated pizza dough
1 package Pancetta
1 package prosciutto
2 shallots
1 cup mushrooms
½ tsp. thyme
½ tsp pepper
1 cup mozzarella cheese
2 tbsp basil

White sauce:
2 cloves garlic
2 tbsp. butter
½ cup heavy cream
½ cup milk
¾ cup shredded parmesan cheese

Makes 3-4 calzones

Begin by preparing the calzone fillings - cut up the prosciutto and pancetta, oil a pan, and sautee on medium heat. Add chopped shallots, saute for a few more minutes, and then add the mushrooms, thyme, and pepper. Keep stirring until the shallots become translucent.

In a separate pot we’ll be making our white sauce. On medium heat, melt the butter, then add the milk and heavy cream, minced garlic, and salt and pepper to taste. Finally, add your shredded parmesan cheese and give it a good stir. When it has fully melted, pour the white sauce into the pan with the meats and veggies and stir everything together. Chop up some fresh basil and set your ingredients aside.

Loosen up some pizza dough and roll it out enough to fold over itself for the calzone. Layer on a little mozarrella cheese, add some of our meaty mixture, sprinkle with parmesan, and finally add your chopped basil on top.

Brush the edges with an egg wash and carefully fold over the calzone pressing the edges to seal it. Cut out little divots around the border and three slits on top to match the look of the calzones from the show. Brush the whole thing with melted butter and let it bake in the oven for 25-30 minutes at 375 degrees F.

Voila! Delicious We Bare Bears calzones! Feel free to experiment with your favorite pizza toppings–because after all–a calzone is just a folded pizza! You can have a red sauce base, make it vegetarian, or just filled with gooey melted cheeses!

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sábado, 29 de abril de 2017

viernes, 28 de abril de 2017

材料 Ingredients玉子 eggs 8砂糖 sugar 30g塩 salt 3gみりん Mirin 1tsp...

材料 Ingredients
玉子 eggs 8
砂糖 sugar 30g
塩 salt 3g
みりん Mirin 1tsp (1パイ)
酒 Sake 1 tsp (1パイ)
カツオダシ Bonito Stock 180ml

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jueves, 27 de abril de 2017

miércoles, 26 de abril de 2017

martes, 25 de abril de 2017

What you need:1 large ripe tomato2 cups of rice2 tsp of olive...

What you need:
1 large ripe tomato
2 cups of rice
2 tsp of olive oil
1 tsp salt
½ tsp pepper.
rice cooker


Wash rice, add water. Put in all seasoning, then add tomato.
Cook the rice like you normally would…the end.

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lunes, 24 de abril de 2017

Have a rice cooker? Here’s more ideas of what you can do with...

Have a rice cooker? Here’s more ideas of what you can do with them.

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domingo, 23 de abril de 2017

For the crust:2-¼ cups all-purpose flour2/3 cup warm...

For the crust:
2-¼ cups all-purpose flour
2/3 cup warm water
1-½ tsp active dry yeast
1 tsp salt
¼ cup olive oil

Combine the yeast and water and let sit for 5 minutes to dissolve and proof. In a large bowl or KitchenAid (preferred), combine flour and salt. Add in the olive oil and stir cut the oil into the flour mixture. Add in water and yeast. Mix until a dough is formed. Knead for 1-2 minutes and put into an oiled bowl. Coat all sides of dough with oil, cover and let rise in the refrigerator for 6-8 hours or overnight.

For the sauce*:
1 (15oz) can crushed tomatoes
¼ cup minced onion
1 clove garlic, minced
1 tsp basil
½ tsp salt

In a medium saucepan, saute onion and garlic in olive oil. Add in tomatoes, basil and salt. Cook over medium heat for 10 minutes, covered.
*I doubled the recipe for the sauce as I could not find quality crushed tomatoes in any can smaller than 28 ounces. The sauce freezes well if you are in the same predicament.

For the pizza**:
1 lb Italian sausage, cooked and drained
3 oz pepperoni
3 oz Canadian bacon
12 oz mozzarella cheese
¼ cup Parmesan cheese
1 Tbsp butter

To assemble: Butter a 10" deep dish pizza pan and set aside. Reserve 1/3 of the dough for the top crust. Roll out the remaining dough until it is large enough to fit into the pan, allowing dough to rise over the top. Place in pan and work the dough into the corners so no air bubbles are trapped. Layer in the meat and cheese, starting with the Italian sausage, then pepperoni, then Canadian bacon, finishing with the mozzarella.
Roll the reserved dough out until it can cover the top of the pizza. Place onto the pizza and press the edges into the sides of the bottom dough, making sure a lip remains to contain the sauce. Tear or cut several steam openings in the top crust. Top with the sauce.
Place onto the bottom rack of your oven, preheated to 450*. Bake covered for 20 minutes. Remove cover and sprinkle Parmesan on top. Bake an additional 7-10 minutes until crust is golden brown. Let the pizza rest for 5-10 minutes before slicing and serving. Serves 3-4 people. Enjoy!

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viernes, 21 de abril de 2017

jueves, 20 de abril de 2017

RECIPE:Makes 8 churro bowls¼ cup butter /cubed2 Tbsp....


Makes 8 churro bowls

¼ cup butter /cubed
2 Tbsp. brown sugar
½ tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs

cooking oil spray
oil for frying
cinnamon sugar

ice cream
hot fudge and caramel topping (optional)

6-12 cup muffin tin

In a medium saucepan over medium/high heat - add butter, brown sugar, salt, and water - bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.

Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned - no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!

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miércoles, 19 de abril de 2017

2 cups water1 cup flour1 box Oreos1/3 cup sugar4 tbsp...

2 cups water
1 cup flour
1 box Oreos
1/3 cup sugar
4 tbsp butter
Oil for frying
Pastry bags
Cinnamon sugar
2 eggs


Separate one box of oreos into cookies and cream in separate bowls.
Crush the cookies into a fine crumb with a food processor.
Add water, butter, and sugar to a pot and bring to a boil.
Remove from heat and immediately add flour and crushed cookies
Mix until dough forms a ball, then add 2 eggs, stirring until dough becomes thoroughly mixed.
Place dough into a piping bag with a star tip, and pipe onto a greased plate/tray in 4 inch lengths.
Freeze for 30 minutes.
Heat oil for frying, then fry each oreo churro for about 4 minutes per side, until evenly cooked.
Drain on paper towels, and roll each churro in cinnamon sugar.
Poke a hole through each churro with a straw to create the opening for the filling.
Microwave the Oreo creme for 15 seconds, and place into pastry bag.
Pipe oreo creme and fill each churro all the way.

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martes, 18 de abril de 2017

In a bowl stir and dissolve¾ cups of lukewarm water1...

In a bowl stir and dissolve

¾ cups of lukewarm water
1 tbsp of yeast
1 tbs spoon of sugar

MIx this together and let it rest for about 10 mins.

then add
1 cup of flour

Let the dough rise in a warm spot for 2 hours

To the dough add
¼ cup sugar
4 egg yolks
1 cup flour

Let the dough rise again for 2 hours

Now in a seperate bowl using a hand held mixer or stand-up mixer
½ cup of butter
4 egg yolks
¼ cup of sugar
1 cup of all purpose flour
Mix the risen dough to this mixture
the add ½ tsp of salt

Now if you find that the dough is still sticky add little bit of flour at at time. In my video I find adding ½ cup of flour is just about enough.

Now let the dough knead for 5-8 minutes

then in a bowl put about 1 tbsp of oil and roll the dough into that oil let the dough rest for about 30 minutes.

For the toppings
use melted butter about 30 g
granulated sugar as needed
grated cheddar cheese as needed

For butter cream frosting
½ cup butter
1 tsp of vanilla
1 cup powdered sugar
grated cheddar cheese as needed

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lunes, 17 de abril de 2017

sábado, 15 de abril de 2017

viernes, 14 de abril de 2017

jueves, 13 de abril de 2017

Comforting Chicken & Noodles Crock Pot

Ingredients :

1 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick (½) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional – i didn’t use this time
Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire

How to make it :

Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

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miércoles, 12 de abril de 2017

Healthy No-Bake Peanut Butter Cheesecake Bars


  • Nonstick cooking spray
  • 4 ounces semisweet chocolate, coarsely chopped
  • 3 tablespoons unsalted butter
  • 9 chocolate graham crackers
  • Cheesecake:
  • One ¼-ounce package unflavored gelatin
  • Two 8-ounce packages low-fat cream cheese
  • 1 cup low-fat buttermilk
  • 1/3 cup creamy natural peanut butter
  • 1/3 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • 2 tablespoons honey-roasted peanuts, finely chopped


Special equipment: An offset spatula

For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.

Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.

For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.

Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.

Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.

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martes, 11 de abril de 2017

lunes, 10 de abril de 2017

Cheesy Breakfast Pizza


  • 1 lb. frozen shredded hash browns, defrosted
  • 6 large eggs
  • 2 c. shredded Cheddar
  • kosher salt
  • Freshly ground black pepper
  • Cooking spray, for pan
  • 6 strips bacon
  • Chopped fresh chives, for garnish


  1. Preheat oven to 400 degrees F. In a large mixing bowl, combine hash browns, 2 eggs, and ½ cup cheddar and season with salt and pepper.
  2. Spray a baking sheet or pizza pan with cooking spray and add hash brown mixture. Using your hands, pat mixture into a circular crust.
  3. Bake until golden, 20 minutes.
  4. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 6 minutes per side. Transfer to a paper towel-lined plate. Drain, then crumble.
  5. Top baked crust with remaining 1 ½ cups cheese and crack remaining 4 eggs on top. Scatter with crumbled bacon and season all over with salt and pepper.
  6. Bake until egg whites are set but yolks are runny, 15 minutes. (If you prefer a less runny yolk, bake 18 to 20 minutes.)
  7. Garnish with chives, slice, and serve.

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domingo, 9 de abril de 2017

Carpaccio de Pulpo

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The Ultimate Chocolate Chip Skillet Cookie

-2 cups sifted blanched almond flour
-½ teaspoon baking soda
-¼ teaspoon sea salt
-1 cup mini chocolate chip
-1 egg
-1/3 cup raw honey, melted
-¼ cup coconut oil, melted
-½ teaspoon vanilla Extract

Preheat oven to 350 F.

Grease 2 mini 6″ cast iron skillets. Or place half batch in the fridge and save one for later!

In a large bowl, mix together the almond flour, baking soda, and salt with a fork.

Add the chocolate chips to the dry mixture and combine.

In a small separate bowl, mix the wet ingredients together, honey, coconut oil, vanilla extract, and egg.

Stir the wet ingredients into the dry until evenly mixed.

Let the dough chill in the fridge for at least 30 minutes. Then fill both skillets evenly with dough. Bake for 20-25 minutes or until golden on top. Do not over bake! Top with coconut milk ice cream and dig in!

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sábado, 8 de abril de 2017

Kettle Corn


  1. ¼ cup canola oil
  2. 4 ounces mushroom popcorn kernels *
  3. 3 ounces granulated sugar
  4. 1 teaspoon fine sea salt
  5. ¼ teaspoon chili powder


  1. Place the oil and a few popcorn kernels in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
  2. Place the bowl over medium-high heat and shake constantly using tongs to hold the bowl. Once the kernels pop, carefully add the remaining kernels, sugar and salt.
  3. Re-cover the bowl and return to medium high heat. Continue shaking constantly until the popcorn finishes popping, about 3 minutes.
  4. Remove the bowl from the heat and carefully remove the foil. Stir in the chili powder. Cool for 5 minutes before devouring.

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viernes, 7 de abril de 2017

LAUSD Coffee Cake

3 ¾ cups all purpose flour
½ cup plus 2 Tbsp nonfat dry milk
1¼ tsp salt
1 tsp nutmeg
1½ tsp cinnamon
3½ tsp baking powder
¾ tsp baking soda
2 Tbsp vinegar
1½ cups water
1 cup plus 2 Tbsp butter
1¼ cups brown sugar, packed
1 cup granulated sugar
2 eggs
¾ cup plus 3 Tbsp all-purpose flour
¼ cup plus 1 Tbsp brown sugar, packed
¼ cup granulated sugar
dash salt
¼ + 1/8 tsp cinnamon
¼ + 1/8 tsp nutmeg
¼ cup butter
Combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set aside.
Combine vinegar and water in measuring cup. Set aside.
In mixing bowl, cream together butter, brown sugar and granulated sugar on low speed until blended. Add eggs and continue to blend on low speed for 1 minute.
While mixer is on low speed, add dry ingredients alternately with water and vinegar to butter-sugar mixture. Scrape down bowl, then blend on medium speed for 1 additional minute.
Sift together all ingredients except butter into a bowl, set aside. Cream butter in mixing bowl, adding the dry ingredients until topping is crumbly.
Evenly divide batter between 2 greased 9-by-9-inch pans. Spread ¾ cup topping evenly over batter in each pan. Bake in preheated 375° oven until tester comes out clean when inserted in the center of cake (about 45 to 55 minutes).
Makes 18 servings.

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jueves, 6 de abril de 2017

Tender pot roast in the slow cooker

For this recipe, you’ll need the following ingredients:
- 1.5 pounds baby potatoes
- 8 carrots
- 12-15 pearl onions
- 3.5-pound beef chuck roast
- salt & pepper
- 1 tbsp corn starch
- 2 tbsp water
- 2 tbsp Worcestershire sauce
- 2 sprigs rosemary
- 2 sprigs thyme

Fill your crock pot with onions, carrots, and potatoes, and then add your pot roast on top. Mix together the rest of the ingredients (aside from the rosemary and thyme) and drizzle the concoction atop the roast. Cook the meat for 5 hours. Then, add in the rosemary and thyme and cook for another hour. Tear apart the meat and add it to sandwiches or enjoy it on its own. Be sure to check out Tasty to see the recipe in video format.

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miércoles, 5 de abril de 2017

KFC recipe challenge: Tribune kitchen puts the 11 herbs and spices to the test

2 cups all-purpose flour

2/3 tablespoon salt

½ tablespoon dried thyme leaves

½ tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

1 Mix the flour in a bowl with all the herbs and spices; set aside.

2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

A note on MSG: A number of readers have asked how much MSG to use in the recipe above. Although KFC has confirmed that its present-day recipe uses MSG, that ingredient was not part of the list of herbs and spices we received from the Colonel’s nephew, so we didn’t include MSG in the published recipe. But we did taste the fried chicken with a sprinkle of MSG. If you want to try the chicken with MSG, we suggest doing as we did: Sprinkle a little on the finished chicken pieces right before eating.

After trying 32 kinds of xiaolongbao, reporter Louisa Chu compiled her list of the best places to try them in Chicago.

First, we found the best hot chocolate in Chicago. Now, we track down the city’s best chocolate cake, from chocolate tres leches cake to 23-layer insanity. 

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martes, 4 de abril de 2017

Kalua Pork Belly


For the Dark Chicken Stock:

3 pounds chicken wings

2 teaspoons olive oil

½ yellow onion, quartered

1 cup chopped carrot (1 medium carrot)

1 cup chopped celery (2 stalks)

4 quarts low-sodium chicken stock

For the Marinade:

1¼ cups sugar

¼ cup mirin

1¼ cups soy sauce

4 garlic cloves, smashed

1 tablespoon ground cinnamon

1 tablespoon fennel seeds

12 pieces whole star anise pods

¼ cup sliced ginger

1 tablespoon liquid smoke

10 cups dark chicken stock

8 pounds skin-on pork belly

For Serving:

3 tablespoons toasted sesame seeds

½ cup thinly sliced scallion


1. Make the dark chicken stock: Preheat the oven to 425° and line a rimmed baking sheet with parchment paper. Place the chicken wings onto the baking sheet and roast until the skin is blistered and dark brown, 1 to 1½ hours.

2. While chicken is roasting, brown your vegetables: In a large pot over medium heat, add the olive oil, onion, carrot and celery. Cook until the vegetables begin to soften and brown, 15 to 20 minutes. Add the roasted chicken wings and chicken stock and bring to a boil. Reduce to a simmer and cook until you have 10 cups, about 1 hour.

3. Prepare a large ice bath. Strain your stock, discarding the meat and vegetables, and chill in a large bowl set over the prepared ice bath.

4. Marinate the pork belly: In a large pot over medium heat, combine all the marinade ingredients except for the dark chicken stock and pork belly. Bring to a simmer and cook for 3 to 5 minutes. Remove from the heat and stir the liquid into the chilled dark chicken stock. Transfer the pork belly to a large, deep baking dish, then add the marinade. Cover and transfer to the refrigerator to marinate for 12 to 24 hours.

5. Remove the pork belly from the refrigerator 1 hour before cooking and preheat the oven to 350°. Cover the baking dish with foil and braise until the pork belly is tender, 4½ to 5 hours. (Note: Do not turn off the oven.) Transfer the pork belly to a parchment-lined baking sheet and set aside. Strain the cooking liquid through a fine-mesh strainer into a medium saucepan and skim the excess fat. Place the saucepan over medium-high heat and cook, reducing the liquid until you have 3 cups of glaze, 25 to 30 minutes.

6. Using a pastry brush, lacquer the pork belly with glaze and return it to the oven, 25 to 30 minutes. Transfer it to a cutting board and slice it into 2-inch strips and then slice ½-inch pieces. Arrange the pork belly slices on a tray and garnish with sesame seeds and scallions.

7. Make ahead: The pork belly and glaze can be made up to 1 day in advance. Cover and keep them separate in the refrigerator. Let the pork come to room temperature, then glaze and roast at 350° until the pork is heated through, 25 to 30 minutes. Garnish with the seeds and scallions, and serve.

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lunes, 3 de abril de 2017

How to make slow cooker beef ribs


2-3 lbs of beef back ribs
18 oz bottle of barbecue sauce (your favorite brand)
27 - 36 oz of water
1 tablespoon of onion powder
2 teaspoons of garlic powder
½ teaspoon of ground black pepper
2 tsp seasoning salt or salt-free seasoning
a few drops of Liquid smoke (optional)


1.  Cut the ribs into sections and sprinkle with the onion powder, garlic powder, pepper, and salt.  
2.  Place the ribs into your slow cooker, pour over the barbecue sauce and water, together with the Liquid Smoke if using and cook on high for 8 hours.
3.  Use tongs to carefully remove the ribs from the slow cooker, and serve.

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sábado, 1 de abril de 2017

Pommes Aligot Recipe


4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered

Kosher salt

2 garlic cloves, minced

6 tablespoons (¾ stick) unsalted butter, at room temperature

1 cup heavy cream, warmed

1½ pounds Tomme d'Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d'Auvergne)

Freshly ground black pepper


1. Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add enough salt so that the water tastes salty, like the ocean, and bring a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.

2. Immediately pass the potatoes through a food mill or ricer and return them to the pot. Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season to taste with salt and black pepper.

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