SEIEVE RECIPES

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

Steps:

• Pulse bell pepper, onion, shallot, celery, scallion, chile, garlic, clove, cilantro, parsley, oil, thyme, vinegar, and lime juice in a food processor or blender until a chunky sauce forms. Transfer epis to a small bowl and set aside. Do Ahead: Epis can be made 4 days ahead. Transfer to an airtight container; cover and chill.
• Bring scallions, garlic, beans, salt, and 6 cups water to a boil in a medium pot. Reduce heat and simmer until beans are tender and the skins peel away when you blow on them, 55–65 minutes. Discard scallions and garlic. Drain beans in a fine-mesh sieve set over a medium bowl. Measure out 3 cups bean broth (add water if short). Set beans and broth aside.
• Rinse rice in a fine-mesh sieve under cold running water until water runs clear; drain well and set aside.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Add onion and salt and cook, stirring occasionally, until onion is light golden around the edges, 5–7 minutes. Reduce heat to medium and add garlic; cook, stirring, until fragrant, about 1 minute. Stir in thyme, pepper, and 2 Tbsp. reserved epis; cook, stirring, until fragrant, about 1 minute.
• Gently stir in reserved beans, then pour in reserved bean broth and bring to a boil. Stir in chile and reserved rice. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, 15–20 minutes. Remove pot from heat and let sit, still covered, 10 minutes.
• Uncover pot; remove and discard thyme. Fluff rice with a fork and divide among plates.