1Peel the boniato and the red potatoes and chop them into large pieces; place each in a separate container of water.
2Fill two medium saucepans with water and bring to a boil over high heat. Add some salt and cook the boniato and the potatoes separately until fork tender.
3In a medium sauté pan over medium-high heat, add the oil and cook the onion until caramelized. Deglaze pan with sherry vinegar and season with salt and freshly ground pepper.
4In a medium saucepan over medium heat, reduce the heavy cream by half. Whisk in the roasted garlic and season with salt and pepper.
5In a large stainless-steel mixing bowl, combine the potatoes and onions and add the cream a little at a time while mashing the potatoes. Season the mixture with salt and pepper. The mashed mixture can be kept in the stainless-steel bowl covered with aluminum foil over a pot of simmering water for 1 hour.
Note: To roast the garlic, put the heads of garlic in aluminum foil and roast at 400°F until soft, about 45 minutes.
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.
Making seasonal fruit purees is a simple and easy way to bring color and amazing flavor to your cocktails and dishes. A Vitamix blender makes quick and handy work of a variety of fruits. Don’t forget to use your creations in the Seasonal Lemon Drop!
Traci Des Jardins's Homemade Carnitas Tacos
In this episode of My Food Thing, we visit the San Francisco home of renowned chef/restaurateur Traci Des Jardins, where she shows CHOW.com viewers how to make one of her favorite party dishes, carnitas tacos.