March

Willow owner and executive chef Tracy O'Grady developed the restaurant's signature modern continental cuisine by taking her favorite foods and giving them an updated, innovative twist. Her new interpretations of French and northern Italian dishes have positioned the restaurant at the top tier in the Washington, D.C. area.

O'Grady's personal list of accomplishments is long and impressive. O'Grady has participated in several James Beard events and has appeared on NBC's Today Show. She has also been featured in Elle, Food & Wine magazine, The New York Times, The Washington Post, and Smithsonian. Chef O'Grady was also awarded the prestigious Women Chefs and Restaurateurs' Golden Whisk Award.

Parmesan Soufflé "Mashed Potatoes"

By Tracy O'Grady of Willow

Ingredients

4 Idaho potatoes (120 counts)
6 oz heavy cream
3 oz unsalted butter
3 oz grated parmesan Reggiano cheese
1 oz kosher salt
3 egg yolks
4 egg whites, whipped to soft peak

Method

Place the potatoes in their jackets in a 4 quart sauce pot and cover with cold water. Bring to a boil, reduce to a simmer and cook gently until tender. Peel the potatoes while hot and rice. Heat the cream and butter until hot and add to the hot cream to the hot potatoes, season with salt and whip in a kitchen aide until light and fluffy. Gently fold in the parmesan cheese and egg yolks. Add in half of the whipped egg whites after they are well incorporated fold in the other half. Preheat a conventional oven to 500°. Place 5 oz of the potato mixture into 6 5 oz buttered soufflé dishes. Place the soufflés on a sheet tray and cook at 500° for 15 minutes. Serve immediate with mushroom gravy.

Serves 6




Water Conservation Tip:
Remove tarnish from stored silverware by soaking in potato water. Soak the potatoes on the water and use a soft cloth to wipe off the tarnish. The denser the potato water, the easier it will be to remove tarnish.

Learn more about the world water crisis and what you can do to help by visiting tapproject.org.