Anticiplate

We are back! Did you miss me?

We had the most amazing time in Amsterdam bicycling through the city, eating dutch cheese toasties on benches looking over canals, watching families caravan on tandem bikes with groceries in tow, and visiting some of the most beautiful museums I have ever experienced.

Erik and I, however, are horribly jet-lagged. Our trip was smooth on the way there. We arrived on December 31, and we were so excited to ring in the New Year with our best friends that we hardly even thought about our exhaustion. Yet, when we arrived home on Saturday, both of us were passed out by 6pm and woke up at 4am. It has been a similar pattern ever since.

I was so excited to get back into my kitchen. I hardly cooked in Amsterdam, but I have to say, I was inspired many times, which you will be seeing in the coming posts. One of my favorite moments was when my best friend Drew ordered a mint tea (thee), she was always given a glass of hot water stuffed full of fresh mint leaves! It was very impressive.

While I was in Amsterdam, my friend Holly decided to start the beginning of 2009 by getting all of her foodie buddies together to start a monthly cooking club. This month’s theme was France. This is what I came up with….

Serves 8

Prep time: 10 minutes

Cook time: 20 minutes

3 large russet potatoes, peeled and chopped

2 large celery roots (celeriac), peeled and chopped

Kosher salt

1 c. heavy cream

1 stick (1/2) c. unsalted butter

1 tsp. Kosher salt (I used truffle salt that I got from my mother in law)

1 tsp. white truffle oil

Cracked black pepper

In a large pot cover the potatoes and celeriac with at least two inches of water. Bring to a boil, and the simmer, covered for 15 minutes, or until the celeriac is fork tender. Drain and put vegetables back in the hot pot to let dry out a bit.

Meanwhile, bring the cream, butter, salt, and truffle oil to a simmer.

Transfer the vegetables to a food processor. Pulse until slightly creamy. Then in a slow stream, add cream until the mixture is smooth.

Season to taste with more truffle oil, salt, and pepper. Serve immediately, or it can be made on day ahead and reheated in the oven at 200 degrees for 30 minutes.