What do the "ladies who lunch" eat at their parties? Florence Fabricant shares recipes from some of New York’s top society hostesses in her new book, Park Avenue Potluck.
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Florence Fabricant
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Comments [2]
My comment is about one of Ms. Fabricant's comments that she "came up with" or words to that effect (unless I mis-heard) the technique to squeeze the water out of cooked spinach by using a potato ricer.
That kitchen tip has been around for quite a while and you did not just come up with it. If you "google" "potato ricer spinach" you'll find several references from home cooks and commercial sites advocating the use of a potato ricer to squeeze out water from spinach.
Ms. Fabricant mentioned a sour cream chocolate cake. There's a famous (within the family, anyway) sour cream chocolate cake recipe in my father's side of the family--I wonder how close the one in the book is?
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