1In a large bowl, cream together butter, butter flavor shortening, and both sugars, creaming well. Add eggs and vanilla. In a separate medium bowl, blend flour, baking soda, mashed potato flakes, dried cherries, cashews, and white chocolate chips. Gradually add dry mixture to creamed mixture, blending well. Chill dough for at least one hour or overnight. Preheat oven to 350 degrees F. Drop dough by teaspoonsful onto an ungreased non-stick cookie sheet. Bake approx 11 minutes or until slighty underdone and chewy. Tranfer to wire rack to cool.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.
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