On Monday, we kicked off our sixth video series with Panna, a subscription cooking app and website dedicated to sharing recipes from master chefs in HD video -- and we showed previews for our sixth issue, in which Amanda and Merrill make mrsp's Sweet Potatoes Anna with Prunes.
Today, we're sharing bonus footage: Amanda and Merrill shed some light on what exactly makes a dish "Anna".
Interested in seeing the Sweet Potatoes Anna come together? Watch the full-length video from Issue 13 on Panna's website, and stay tuned for more videos and tips later this week.
Panna uncovers the nuances of cooking like a pro by showing every insider detail, from how to handle ingredients to the precise moment when a browning tart should be pulled from the oven.
Watch more exceptional recipes unfold in Panna's free issue today.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Kate Snider
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"The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. There is disagreement about which beauty the dish was named after: the actress Dame Judic (real name: Anna Damiens), or Anna DesLions." http://en.wikipedia.org/wiki/Pommes_Anna (citation omitted) ;o)
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