Potatoes à la Robuchon

Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Ingredients:
2½ pounds Yukon Gold potatoes or fingerling potatoes, all of a similar size
1 pound unsalted butter, cold, cut into small cubes
¼ cup milk
Sea salt, to taste

Method:
1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.

2. Turn potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.

3. Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt. Transfer to a serving dish and smooth the top of the potatoes with the back of a spoon or an offset spatula.

Holiday Accoutrements Recipes

It’s almost turkey time—allow us to lend a helping hand with the big meal thanks to a beautiful assortment of housemade accoutrements like our earthy mushroom duxelles, apricot mostarda, cornbread mix and buttery galette dough, plus seasonal produce including pearl onions, fingerling potatoes, yams and Crimson Topaz apples. Also included: Provisions to incorporate into the day’s most classic dishes, from a brining kit and turkey stock to fresh chestnuts and locally-milled flour for your pies. Here’s to a happy holiday!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Potato-Leek Galette
A fantastic Thanksgiving appetizer or side!

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they become.

Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Cornbread-Sage Dressing with Caramelized Onions
Seasoned with fresh sage and caramelized red onions, this dressing will convert any stuffing lover.

Cranberry-Apple Galette
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.

Apple Cider Syrup
Try it drizzled on apple pie!

Holiday Accoutrements Recipes

It’s almost turkey time—so allow us to lend a helping hand with the big meal next week thanks to a beautiful assortment of housemade accoutrements like our savory mushroom duxelles, silky crème fraîche and buttery galette dough, plus seasonal produce including pearl onions, yams, Yukon Gold potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and double turkey stock to housemade cranberry sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots and parsnips.

Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Holiday Accoutrements Recipes

recipes-november-17-2016-archived

It’s almost turkey time—allow us to lend a helping hand with the big meal with a beautiful assortment of housemade accoutrements like our wild mushroom duxelles and herb compound butter, plus seasonal produce including Brussels sprouts, Chantenay carrots, yams and pearl onions. Also included: Provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and chicken stock to cranberries for homemade sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.

Rustic Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.

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