Saturday, November 30, 2013


Blueberry-Coconut Cream Cheese Schmear

So, a few weeks ago, I found myself at a glamorous shin-dig being sponsored by the U.S. Highbush Blueberry Council. One of my favorite people of all time, Ms. Erika (a woman I can say has showed me more kindness than I deserve and I will forever adore her for it) of In Erika's Kitchen, designed and cooked an entire Thanksgiving meal that included blueberries in every course. Needless to say, the food was divine, inspired and just plain delicious. 

I was coming from work that day and therefore a bit late. I tried my best not to be disruptive as I sneaked in. I eased myself in to a chair and found myself sitting next to three incredible blogger gals and interestingly, the two representatives from the U.S. Highbush Blueberry Council. I like nothing more than having the experts at my elbow and these handsome gentlemen knew their stuff. I asked a zillion questions and they cheerfully indulged me with smart, witty and informative answers. (Go to their site any time. You'll see. Those people aren't just advocating eating blueberries, they are in the know and thrilled you might be as excited as they are.) 

As an avid gardener, consumer and freakishly obsessed blueberry lover, it was heaven. It was then they told me they were asking bloggers to post original recipes using blueberries. It was a no-brainer for me. I had to join in. (And yes, there is a cash prize at stake. What fun, right? Right!)

So, the next few posts include my recipes featuring blueberries, or as anyone in the know calls them Little Blue Dynamos. Super fruit, super delicious. I hope you like all of them. I really, really, really LOVED creating (and yes, eating them), and hope you do too. 

And now...a fun story...when I was in school, my boyfriend bought us a pet iguana that we named Jethro. Turns out that sweet little lizard (who would RUSH across the room to snatch blueberries out of my hand) was a picky eater. His scaly self lived on a diet of mesculun, tofu and blueberries. As a college student on a budget, I loved that I could justify buying quarts and quarts of those dusky blue gems under the auspices I was feeding them to my sweet green pet. Of course he only indulged in two or three a day, but me, I downed them like candy. Still do. Don't you? do.

That shared, it's time for an intro to our recipe:

Oy, I do love a good bagel.  I came up with this to top it all off. It's sexy and fun and woweewow. You're gonna love it. Try it my peaches, and enjoy. xoxo

Serves 4 – 6

8 ounces cream cheese
1 cup blueberries, slightly mashed
¼ cup sweetened coconut flake

Combine all. Let rest 10 minutes for flavors to meld. Serve on plain bagels, or use as a base for your favorite cheesecake recipe.

Keeps, refrigerated for up to 4 days.


This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, better than the best."  #littlebluedynamos

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking"

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Blueberry and Corn Salsa with Grilled Chicken

Okay, kids. You wanna jazz up dinner? You want salsa but with a bit of showmanship and some free-radical love (hate? Free radicals confuse me. I just know the blueberries in this dish fight them. Ward them off? Whichever is best. That's what blueberries do. They fight the good fight without you even knowing it.)? You want to impress your friends and family? Look no further.

This is gonna rock your world and leave you wanting more. (We made 4 cups worth tonight. It's gone. Need I say more?) Drench some chicken with it. (Mom and Pops couldn't get enough.) Serve it with chips. (Bro macked it down.) Eat it right from the pan. (Guilty as charged.) Or...try it over Momofuku style corn-flake infused ice-cream. You might think it sounds strange, but it's so good, your head might explode. 

So, I urge you to try this my peaches, and enjoy. xoxo

Serves 4 – 6

1 teaspoon vegetable oil
¼ cup red onion, diced
¼ cup red pepper, diced
¼ cup corn kernels
½ cup fresh or frozen blueberries
2 tablespoons white balsamic vinegar
½ tablespoon white sugar
Coarse ground black pepper, to taste

In a small sauté pan, heat the oil over medium high heat. Add the onion, peppers and corn and sauté until translucent, stirring often. Will take about 4 minutes. Add the blueberries, white balsamic vinegar* and sugar. Stir to combine. Taste and add more sugar as needed. Finish with black pepper. 

Serve with grilled chicken, or as a salsa with chips. For the photo, I pan seared a chicken breast and topped it with the salsa. Gotta say, of the myriad dishes I made with blueberries tonight, this was one of the top contenders. Wow is it tasty.

*white balsamic vinegar is available in most grocery stores, or online. White balsamic blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. You can always subsitute dark balsamic if needed. 


This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Everyone knows blueberries are the most super-cool of the super fruits." 

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking"

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Blueberry Aigre-Doux with Pork Chops

Sweet and Sour Blueberries with Pork Chops

Aigre-Doux means sweet and sour, which is exactly what this is. Or maybe more. Dunno. Do know it's versatile and easy to love. It's a staple in this house. 

Try it my peaches, and enjoy. XOXO

Serves 4 – 6

½ onion, minced
1 cup balsamic vinegar
¼ cup water
1 cup white sugar
½ teaspoon salt
1 teaspoon finely minced rosemary
Black pepper to taste

In a small saucepan combine all the ingredients. Let simmer gently until the blueberries are soft and the liquid has reduced slightly (it should thicken up a bit.) Remove from the heat, taste and add more sugar or vinegar as needed. Add black pepper to taste. 

Serve with grilled or pan-seared pork chops, or on a cheese platter. It pairs especially well with cheddar cheese. You might also use it in a grilled cheese sandwich. Don't be shy!

Will keep in the refrigerator for up to 3 weeks. 


This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, the little blue dynamos that rock your mouth, and help your health." 

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking"

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Blueberry Barbecue Sauce Glazed Ribs

Um...this is an amazing, incredible, mouth watering recipe. It's got pop, pow and pizzazz. It's super tangy and pairs perfectly with rich meat (such as the ribs in the picture, or over a brisket. That would be supreme.). As a food blogger, I always hope wish and pray the pictures really convey how good a recipe is, because this blueberry bbq sauce deserves to be recreated by you, your friends and everyone out there. It's Try it my peaches, and see. XOXO

Makes 2 cups

1 onion, minced
4 cloves garlic, rough chop
1 teaspoon vegetable oil
2 teaspoons spicy brown mustard
1 teaspoon prepared horseradish
2 cups fresh or frozen blueberries
Pinch each of pepper, allspice and cloves
1 tablespoon molasses
½ cup brown sugar
1 tablespoon rosemary, minced fine
Salt as needed

In a medium saucepan, sauté the onion and garlic in the vegetable oil. When softened, add the mustard, horseradish, blueberries, spices, molasses, brown sugar and rosemary.

Let simmer 20 minutes, stirring occasionally so it does not stick to the bottom of the pot. It should be thick and tangy when ready.

Taste and add salt as needed. 

Use as a glaze on beef short ribs, pork or chicken. 


For the ribs in the picture, I seasoned the ribs with salt and pepper, then grilled them for 30 minutes. Added a thick layer of the sauce and then put them under the broiler for 5 minutes. Served with more sauce on the side.


This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries love you, too." 

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking"

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Blueberry-Coconut Bread Pudding

Bread pudding is the best. It's cozy and warming and lovely altogether. But have you gone the extra mile and tried adding blueberries? Seriously, yum. The beauty of this recipe is that you can use fresh, frozen OR freeze-dried #littlebluedynamos (aka, blueberries) and it will still taste fab. Heck, you might even dish it up with a side of fresh jam. Try it my peaches, and enjoy.

5 eggs
1 cup milk
1 cup cream
1 cup shredded, sweetened coconut
1 cup white sugar
Pinch of nutmeg
1 loaf sliced white bread, toasted or day old
3 cups fresh or frozen blueberries
2 teaspoons butter

Preheat your oven to 350F. Butter an 8x8 square baking dish and set aside

In a large bowl, whisk together the eggs, milk, cream, coconut, sugar and nutmeg. Tear up the stale (or toasted) bread and add. Combine gently, so the bread absorbs the milk mixture.

Let that rest for up to 30 minutes.

Layer half the bread in to the prepared dish. On top of that, add a nice thick layer of the blueberries, reserving a few for the topping. Add the rest of the bread and top that with the remaining blueberries. Dot with some butter, cover with foil and bake for 35 minutes. Remove from the oven, remove the foil and continue baking for 10 minutes, or until the top is browned.

Let cool slightly, slice and serve with additional blueberries, whipped cream or (blueberry!) ice cream.

Will keep 3 days in the refrigerator, or 6 weeks, if frozen. Can be served room temperature, hot or cold.

Serves 6.

So, you can also try this with NO sugar, or different types of bread. It's very forgiving, so have fun with it! Add some lemon zest! Top it with cinnamon. The possibilities are endless. 


This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "We're blueberries and we're awesome." 

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking"

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Monday, June 24, 2013


Charred Zucchini Soup with Chorizo Stuffed Squash Blossoms

Not going to really blog much, but did want to post a picture of this cold soup that was served at our Chicks with Knives dinner and include the recipe.


6 green zucchini, sliced lengthwise
1 small yellow onion, thick slices
Olive oil, salt and pepper
1/2 cup blanched almonds

Toss the zucchini and onion in olive oil, salt and pepper. Arrange the zucchini cut side down on a baking sheet. Add the onion, too. Roast at 450F until slightly browned. Should take about 20 minutes.
Let cool slightly and remove from the baking sheet. Add the almonds and bake those for 5 minutes or until slightly browned.
Puree all with olive oil, water, salt and pepper and a tiny pinch of cayenne.
Serve room temperature.

We served it with oregano oil (oregano, pureed with grape seed oil and heated briefly then strained.), minted farmers cheese (we made the cheese, but you can buy it. We added minced mint and lemon zest), and roasted squash (slices pattypan squash roasted with olive oil, salt and pepper.) There was a grilled spring onion on the side as well.

The squash blossoms were stuffed with house-made beef chorizo and Mexican cheese with garlic and pepper. We then tempura battered and fried. 

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Tuesday, February 07, 2012


Lemon Buttermilk Cake #2

Apparently, I am somewhat obsessed with making this purdy lil' cake. According to the notes in the margins I have made it nine times since 1999. For me, that's a lot, since I rarely bake and even more rarely eat cake.

The funny part is, it's really not my kind of treat. It's quite plain. Which might explain why the original (this is adapted) appears in the Plain Cakes chapter of Maida Heatter's Cakes. I like my snacks (read: empty calories) closer to a sugar-bomb, so what's with my repeat performances here?

Well, there is an answer. If you have a thing for jam, this is THE cake to put it on. Oh my gosh. I serve it with lemon curd, Sqirl jams (Order some today. Trust me. Deliciousness.) and when I really go overboard, I melt some butter and toast this lightly in it. Uh-huh. I do. It's sinfully fantastic.

So try this my peaches, and taste the joy.


Finely grated zest of 5 large lemons (more is good, too)
3 T lemon juice
3 cups flour
1/2 t. baking soda
1/2 t. sea salt (fine)
1/2 lb. butter
2 cups sugar
3 large eggs
1 cup buttermilk
1/2 cup lemon juice
1/3 cup sugar

Preheat oven to 350F. Butter an angel food cake pan. If you can, line the bottom with parchment. It's better if you can, but not totally needed.

Combine the zest and 3 T. lemon juice and set aside.

Sift the flour, baking soda and salt in a medium bowl.

In a stand mixer, beat the butter until soft (yes, you CAN do half and half Crisco and butter. I have when in a pinch.), add sugar and beat until mixed. Add eggs one at a time and beat well until mixed. Add in 1/2 of the dry ingredients, then the buttermilk, then the rest of the dry ingredients. Beat until smooth, but not longer. (Ever wonder why recipes say this? The more you beat flour the more the gluten develops and toughens the final product. Ta-dum!) Stir in the lemon juice/zest.

Combine the glaze ingredients. Stir and set aside.

Pour in to prepared pan. Smooth the top. (The batter is thick.) Bake 45 minutes to an hour or until a cake tester inserted in to the middle comes out clean.

Remove the finished cake from the oven and let stand a few minutes. Invert on to a foil lined plate. Brush the glaze over the warm cake. Let stand until cool.

© 2012 Fresh Approach Cooking

© 2012 Rachael at "Fresh Approach Cooking"

Follow me on Twitter @chickswknives

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Saturday, January 14, 2012


What Happened to 2011? Dates with Honey


Apparently, I did not blog in 2011. Well, not here anyway. I did post a few of my (edited) thoughts elsewhere though. On the L.A. Weekly blog Squid Ink in particular. That was fun.

Looking through old pictures, I certainly did a lot of cooking though. That was fun, too.

In the interest of not letting this blog end, but still being lazy about it for some reason - I present a simple recipe for cheese and walnut stuffed dates.

Try this and enjoy!

12 dates, pitted
3 ounces goat cheese or blue cheese
12 walnuts, toasted
honey and salt as needed

Put a small amount of cheese in to each date. Top with a walnut. Broil for 3 minutes or until warmed. Sprinkle with salt and drizzle with honey. Serve immediately.

© 2012 Fresh Approach Cooking

© 2012 Rachael at "Fresh Approach Cooking"

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Thursday, September 16, 2010


Triple Truffle Mushroom Arancini

To make arancini you first must have left-over risotto.

But honestly – who has such a thing? Leftover risotto? Ha! But even if one does – who suddenly thinks to fry it instead of re-heating it?

Oh, wait, I know! I know! (Hand shoots up in to air)

Me. I had left over risotto and I fried it.

That’s sort of what I do. I guess. I cook, I eat, repeat.


It’s been a long time since I’ve posted on this site. Not for lack of cooking, or photographing, but just from lack of…um…posting.


But here I am. Posting. I think I was motivated to do so because I am attending something called Blogger Prom this upcoming week and part of me realized I don’t exactly qualify to be there unless I am a blogger…so I thought I might as well hop to it. (Though in actuality, I’m not even going as a blogger, I’m going as a guest of one of the Prom Committee members. Insert confused snickers here.)

So here you go my peaches, my loves…

A simple recipe (well, no, that isn’t true at all…it’s a bit complex. Not in a Top Chef kind of way, but still…) for you to make at home.

And I do hope you will.

So try this my peaches, and taste the joy.

2 cups day old mushroom risotto (porcini mushroom, if you can)
3 ounces brie with truffles (or, not, your call)
2 eggs
1 ounce water
1 cup flour
3 cups panko breadcrumbs
3 cups vegetable oil
Truffle salt to taste
1 small black truffle, shaved (domestic is realistic.)
½ cup mayonnaise (home-made is best!)
White truffle butter
Silver dust (available from high end pastry supply shops)

Put the truffle butter on a plate.

Slice your chives on the bias.

Form the risotto in to balls with a pinch of the brie in the center. (If you dampen your hands before doing this, it works better.)

Pour the mayo in to a small squeeze bottle.

Stir together the eggs and water in a small bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.

In a deep sauce pan heat the oil over medium high heat to 350F.

Dip each ball of rice in to the flour, then egg, then panko.

Fry until crispy. Remove from oil and place on a cooling rack. Sprinkle with truffle salt immediately.

When cool enough to handle, inject the balls with a small squirt of mayo.

Rub the mayo insertion point on the truffle butter. Top with a slice of black truffle that has also passed over the truffle butter. (This helps it stick)

Dip a dry paint brush in to the silver dust. Position the brush over an arancini and knock gently to coat. Top with a slice of chive and serve.

>Makes about 20 arancini.

© 2010 Fresh Approach Cooking

© 2010 Rachael at "Fresh Approach Cooking" If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Arancini means little oranges.

I've been bloggin' so long, turns out, I've done something like this before...check it out!

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Most commercial truffle oils are flavored with synthetic compounds such as 2,4-dithiapentane, one of many molecules that give Italian white truffles their distinctive aroma.

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Thursday, April 29, 2010


Pickled Asian Pears

Hi peaches!

SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?

Plus…there were cocktails.

The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!

It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!


So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.

Try this my peaches, and taste the joy.


Pickled Asian Pears

(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)

4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges

1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf

In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.

When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.

That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.

I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!

Makes about 3 cups.

© 2010 Fresh Approach Cooking

© 2010 Rachael at "Fresh Approach Cooking" If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

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Asian pears are in season from July into late October.

Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.

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Tuesday, December 08, 2009


5 Holiday Gift Ideas for Chefs and Food Lovers

Well then kiddies, it’s that time of year again!

Time to get those gifties picked out and who better to help you than lil ol’ me, here at my lil ol’ blog, Fresh Approach.

Just some fun little things for the chefs and food lovers in your life.

I went ahead and chose five things that I know I love and hope you will too!

Happy Holidays!


1. Pig Corkscrew from Graham and Greene.

Is this not the cutest thing you have laid eyes on in ages? I love it and everything about it. Plus, it opens know...bonus!

It’s from a British website though…so, it costs a bit, but they do ship overseas, so fear not, you just have to call and arrange it.

2. Royal VKB and Margriet Foolen’s Slow Cooker from A+R store.

A very chic and modern slow cooker/tagine. I love the design asthetic of this, and that there is a video explaining how to use it. What could be better?

In the winter, it's perfect for making warm, delicious stews, and in the summer, you can (and will!) wow your guests with light fish tagines.

3. Krinos Taramosalata – I don't know how things went down at your house way back when, but when I was a little girl my parents always put this out for cocktail parties. It's a caviar spread that captures the taste of the ocean without the pricetag of the Sturgeon stuff.

It’s also the ideal thing to offer with pita or crudite.

Salty, creamy, perfection! If you have never had it, it's worth checking out. Great stocking stuffer, too. Of course.

4. The Forking Fantastic Cookbook – Zora O’Neill and Tamara Reynolds are two ladies who run a supper club in Astoria Queens, (And I think we all know how I feel about supper clubs!) and I have to say…they really are fantastic.

Get a copy and read all about their culinary adventures. Then try their Fried Chicken For a Crowd recipe. Omg, yum.

5. Pewter Place Card Holders.

I know, I already sent you to the Pig Corkscrew, and now these. But seriously…how sweet are these? Plus, they are from Hazelnut New Orleans, a really great store that I am pretty sure you will love.

Okay kids, that's all! I hope you found some inspiration! Have a terrific holiday season and see you in 2010!!!!


© 2009 Fresh Approach Cooking

© 2009 Rachael at "Fresh Approach Cooking" If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2008, 2007, 2006, 2004


Tuesday, September 08, 2009


Potato-Buttermilk Vichyssoise with Potato Chip Garnish

Potato delight!

Growing up, my parents (much to their credit) didn’t have a lot of pre-made foods in the house. No frozen dinners, or packets of instant anything. And there just weren’t any unhealthy snacks. (Again, to their credit.) Maybe there would be pretzels, and once in awhile a few dozen packets of airline peanuts would show up, but that was about it. Certainly no chips...

Now, one day, when my brother and I were 9 (me) and 11 (him) we decided we really needed those potato chips…and since there were none to be found, we naturally just got it in our heads to make them ourselves.

(This is where us seeking adult supervision would have been helpful. But we were really independent children, and not exactly prone to telling anyone what we were up to most of the time. Or, ever really.)

If I recall correctly, without consulting any one or any books, we surmised that chips are made by dropping thin slices of potato in to hot oil. Super easy! So, we got out a large pot, a giant jug of olive oil, some knives, some tongs and paper towels. We set the pot on the stove, filled it with oil (I’d say just around a gallon) and sat to wait for it to boil.

Yes. We sat waiting for the oil, to boil.

Now some of you may not realize what is wrong with that statement, so please let me clarify. Oil, does not actually boil. I mean it gets good and hot, yes, but it does not visually indicate it is hot with bubbles breaking the surface. No, really hot oil just starts smoking. At first. Then it bursts in to a huge flash fire.

Good times, good times. And by that I mean, near fiasco. (And alas, this is not even the first or last story of us nearly burning the house down. Oops!)

I do know we somehow got the fire out, (we are nothing if not level-headed people) poured the screaming hot oil off of the balcony (Believe it or not, this was the action that got us in the most trouble. The stain from the oil never came out of the pavement below. ) and fanned the extremely thick black smoke out of the kitchen as best we could. When my parents found us we were sitting nonchalantly on the couch watching cartoons and eating apples.

The lesson there kids, is that oil doesn’t boil…and when we are adults and armed with a little know how, chips actually are easy to make at home.

I still don’t have pre-made food in my house though…so recently, much like that day…when I wanted something fried and salty, I did what I have always done. Made them myself. And they were good. And the house is still standing. A triumph indeed.

Now try this my peaches, and taste the joy.

3 large fingerling potatoes
2 cups canola oil
1 large sweet onion
4 cloves garlic, rough chop
1 quart buttermilk

Peel all of the potatoes. Slice one in to thin rounds, and the other 2 just into a rough chop. Soak the slices in cold water while you prepare the soup.

In a medium soup pot, sauté the potato pieces, onion and garlic until soft. Add buttermilk and salt and reduce heat and let simmer for 15 minutes or until the potatoes are soft. Remove from the heat and puree in batches. Strain through a fine mesh strainer. Taste and add salt and white pepper as needed.

In a medium pot, pour oil to a depth of ½ inch. Heat until a thermometer reads 310F. Remove sliced potatoes from cold water and pat dry. Fry until golden, remove, sprinkle with salt and let cool.

Use the chips as a garnish on the soup.

Serves four.

I used Weiser Family Farms potatoes and sweet onions, that I got at the Santa Monica Farmers Market. The buttermilk was left over from making butter. Yes, I'm that big a geek.

© 2009 Fresh Approach Cooking

© 2009 Rachael at "Fresh Approach Cooking" If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Ever wonder about the process for producing kettle-style potato chips? Check it out, here.

Follow me on Twitter

Vichyssoise (pronounced /viːʃiːˈswɑːz/) is really a French-style soup made of puréed leeks, onions, potatoes, cream and chicken stock.

If you are in San Juan Capistrano (or thereabouts) on Sept. 12th, check out the Ecology Center's celebration of local foods, Green Feast fundraising dinner!

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