Episode 2: This Spud's For You

This episode is complete with a little chemistry lesson about starches. Which, although I have a little chemistry background, it was nice to relate it to something yummy this time around! I will say that I learned all about the different types of potatoes, and what makes them different from each other! We used red potatoes and russet potatoes to make Mashers. And, then there was this delicious concoction of milk, heavy cream, and garlic to mash in with the potatoes. Yummmmy! I think these mashed potatoes may be the easiest I've ever made sans a box of flakes. And, they definitely have the fewest ingredients with the most flavor. Those garlic cloves just infuse the cream to a milky yummy goodness. We'll for sure make this again. It's good, makes a huuuuge pot of potatoes, and is great as your making other dishes because there are a couple of 15-20 minute wait times. The second part of this episode is Masher Cakes in case you have leftover mashed taters. Because, who would have thought, we do actually have leftovers after making a measly 4 pounds of potatoes! Since it's lent, and we've given up grains, we can't make the Masher Cakes until after Easter. But, stay tuned, as soon as we can, we'll be on that like fat kids on....well, a spudcake!

Episode 1: Steak Your Claim

The first episode includes a simple way to cook a couple of ribeyes and a cognac/cheese dipping sauce. The Pan-Seared Ribeye Steak was seasoned with a little salt and pepper, and combined stove-stop searing with oven cooking. Then, we used the same pan to make the cognac sauce. I was skeptical about the cognac sauce, but it was delicious! The Cognac Pan Sauce is just cognac, butter, and some gorgonzola cheese.

You can pour it over your steak, or put it in a ramekin for dipping....Ed and I used different techniques!

Ed says: The steaks were quick, easy, and almost a perfect medium-rare. Sooo yummy!