It all started with a nubbly, gnarly looking celery root in my fridge. As I stood there staring at it, I could only think back to the heavenly artichoke puree a couple nights ago and knew I’d have to cook it in milk and blend it up with some butter. I then was thinking about what sorts of things I’d put on top and instantly thought of something like fried chicken. I didn’t really want fried chicken but something smaller, more delicate, but equally crispy. I thought of small birds like quail and then I thought of sweetbreads and then, … Continue reading →