Text 11814, 55 rader
Skriven 2007-02-15 09:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SHARON STEVENS
Ärende: Hello Strangers! 61
===========================
 > We think so. I don't get to see her until Valentine's day,
 > though.
 SS> So I gather you are heading out her direction?

Correct. But as there's a front that has sort of stalled on
top of us, I'm sitting at the airport wondering if I'll get
to see her tonight (it's the 14th), as the only flight that
got out today so far, according to Sonia the concierge, was
the one at 5:30 am. I'm double protected on the 12:30 and the
1:30, but we've still got hail, and it's going on 1:30 right
now. They just made an apologetic announcement about not being
able to board yet - for the 8 am flight to Charlotte. The
airport is gradually filling up, and nobody is able to leave.
I do realize that it's not as bad as two hundred years ago,
when I'd be riding a lame horse through the hail and sleet,
but it may well be worse than one hundred years ago, when
the trains would be running at least.

Pomme puree
cat: side
Servings: 4

1 kg  charlotte potatoes
1 Tb salt
300 g cold butter, cut into cubes
warm milk, to taste

Peel the potatoes and cut them into 2.5cm (1") slices.
Run the slices under cold water to wash off surface
starch. Heat a large pan of water until it reaches a
temperature of 80C/175F (you'll need to use a good-quality
thermometer, with the probe placed in the water. Add the
potatoes and simmer for 30 min being careful to maintain
the temperature at 70C/160F. Drain the potato slices and
run them under cold water until completely cool.

Rinse the pan and refill with cold water. Salt the water
and bring it to the boil, then lower to a simmer. Add the
cooked, cooled potatoes and cook until soft. Drain the
potatoes, then place them back in the pan. Shake the pan
over a gentle heat to get rid of any remaining water.

Tip the potatoes into a ricer and rice the potatoes over
a bowl containing the cold butter. Push the buttery riced
potatoes through a fine-meshed drum sieve for a silky,
light texture. You can prepare the puree in advance up to
this stage and store it in the fridge. To serve, reheat
it gently in a pan, while gradually whisking in a little
warm milk.

Heston Blumenthal

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