Friday, May 23, 2008


Vanilla Scented Mashed Potatoes with Roasted Hazelnuts

Lacto-Ovo Pescatarian
Gluten Free
Lactose Intolerant
Low Carb
Low Fat
Low Sodium
Sugar Free

I wonder which combo would be the hardest to cook for.

My bet is on low-fat, Halal follower with a nut and soy allergy.

Nah, they eat lots.

What about a carnivorous locavore on a sugar and salt free diet. Tricky, but do-able.

Perhaps kosher, low salt, low sodium.


Nursing homes around to world contend with that daily.

I've got it. Low-carb, low-fat, low-sodium, nut-allergic, picky eating fruitarian.

Oh wait, fruitarians are super easy to (not) cook for! Just give um fruit!

My point here kiddies, is that no one diet is really SO out there that you can't find a way to accommodate. Just use your noodle! (Unless they are low-carb...) And make it look pretty. The person you are cooking (or, not cooking) for deserves that.

Now try this my peaches, and taste the (warm, smooth, heady) joy.

1/4 cup hazelnuts
1 tablespoon hazelnut oil
1 teaspoon vanilla extract
1 pound Yukon Gold potatoes
1/2 pound rutabaga (aka Swede)
1/4 cup butter
1/4 cup heavy cream (yup!)
2 (more) teaspoons vanilla extract
1 vanilla bean, split lengthwise, and seeds scraped out

Preheat your oven to 275F.

Toss the hazelnuts with the oil, extract and some salt. Roast for 5 -8 minutes or until just fragrant. Rough chop and set aside.

Peel and chop the potatoes and the rutabaga. Boil in salted water until soft (the rutabaga takes either chop it smaller than the potato or boil them separately.)

Drain and mash with the remaining ingredients. Taste and adjust seasoning to preference.

Serve garnished with chopped nuts.

(I served it with herb crusted lamb chops. Mmmm.)

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Yukon Gold potatoes are slightly flat and oval in shape with light gold, thin skin and light yellow flesh. They can be identified by the rosy pink coloration of the shallow eyes. Anthoxanthins are the compound which gives the potato its yellow color. -

Manhattan seafood restaurant Le Bernardin raised prices three times last year due to rising food costs.

Vodka remains the spirit of choice among many Americans. In 2007, it captured 24% of the $18.2 billion distilled-spirits market, according to the Distilled Spirits Council of the United States.

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mashed potatoes with vanilla! Really a wonderful idea! I've bookmarked all kinds of savoury recipes featuring vanilla but haven't yet made any...this could be my first one!
Alright, you've got me fascinated with the vanilla! I'm going to have to try that, especially 'cause I love a good hazelnut! Girl, are you crazy? Maybe, but this sound delish! ;)
Sounds great, if a little fattening. I just put on a couple of pounds reading it. However, we use a recipe with goat cheese and cream in mashed taties, so why not go for your recipe for a change.
Forgot to mention Rachel, I have linked your blog on my blog site. Hope that's OK
oh my goodness! I love your blog! I love to cook and bake and just found your blog today and I am going to try out several of your fantastic recipes! Can I add your blog to my blog roll?
hey hey hey!
This sounds really interesting and I'm going to try it tomorrow...One tip I would add however: always heat up the cream and or milk before adding to the mash else it tends to seize up, what with the hot and cold clashing...I'm speaking as someone who is currently making wholegrain mustard mash daily!

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