Our friend Brian Beadle is kind of a finicky eater -- he’s a meat and potatoes man. You could say he is sort of a "spuds specialist." His mashed potato recipe is fairly standard but his trick is to slip tiny pats of cold butter down into and throughout the hot potatoes when they are in their serving dish. The butter melts into hidden pools buried deep in the mashed potatoes to be discovered with each delicious forkful.
"Canal House Cooks Every Day" by Hamilton & Hirsheimer, Andrews McMeel 2012.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.