A Young Bostonian Takes the Kitchen

Recipe:  Potatoes Cooked in Duck Fat I had started cooking some of the earlier recipes earlier this year before I got around to posting, and this was one of the first ones I did.  These potatoes were amazing, and I cannot wait to make them again!  Relatively simple and only took me about an hour from the start of prep to the completion of clean up.  I had heard some phenomenal reviews from Nana's current taste testers (Mom and Dad) and going into this could only hope mine came out half as good.... Thank you Nana for the duck fat! Thanks go to Nana for lending me some of her leftover duck fat!  The only deviation from the recipe was that I used Yukon Gold potatoes as I had them lying around and the book mentioned they could serve as a suitable substitute.  I cooked 3lbs of potatoes and used two pans to accommodate all of the potatoes. The increase to 3lbs of potatoes required the use of two pans.  Different cooking materials but performed the same way.

Volume I: Introducing Myself & Beet Hummus Welcome to my blog!   I am excited to be joining the group and will be posting as regularly as possible moving forward.   Although this is my first post, I have been involved with cooking blogs for a few years now.   My name is James and I have served as a taste-tester for Tricia (Mom) and Nana (Nana) as they cooked their way through French Friday’s , Dorie Greenspan’s book.   I am looking forward to my transition into cook and can’t wait to try my hand at the recipes to come.   As Tricia & Nana cooked their way through this book, I was lucky enough to be around to taste test. Going into this recipe, I was admittedly as skeptical as I was optimistic.    I am a big fan and frequent consumer of hummus, but cannot say the same for beets.    Not knowing much at all about beets, I wasn’t sure how they would impact the end product.   I usually have much more savory flavored hummus in the house, so I was excited to see how