Can a potato gratin be prepped to the point of pouring the cream over the sliced potatoes a few hours ahead of time or will the potatoes turn color? Or should I just bake it and reheat at the host home? Thank you and happy holidays!
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
How to Prep Young Artichokes
Elaine Johnson, associate food editor for Sunset magazine, preps baby artichokes the way you're supposed to, removing the stem and all of the tough outer leaves. What might surprise you is how many of those leaves you need to take off. It's a lot. Then you cook the artichokes up real good!
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.