After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
3 bulbs garlic
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
2 pounds Yukon Gold potatoes, peeled and rough chopped
1½ cups heavy cream
1 stick unsalted butter
½ cup sour cream
1½ teaspoon ground white pepper
Preheat the oven to 375 degrees Fahrenheit.
3 bulbs of garlic split in half crosswise. Lay on a large piece of aluminum foil and drizzle with olive oil and season with salt and pepper.
Wrap the aluminum foil into a pouch and place into the oven until well caramelized and softened, about 40-50 minutes. Remove from the oven and allow to cool at room temperature.
Once the garlic is cooked, place the potatoes into a large pot, season with ¼ cup of Kosher salt, cover with 2-inches of water and bring to a boil. Allow the potatoes to cook until fork tender, about 12-15 minutes.
Meanwhile, in a small 1-aurt sauce pan, place the heavy cream, butter and the roasted garlic cloves and bring to a simmer.
Once the potatoes are cooked, drain and remove all the water. Return to the pot and cook over low heat to help dry out the potatoes. Stir occasionally and add the warm cream, butter and garlic to the potatoes.
Using a whisk or a potato masher, mix and mash the potatoes until they reach the desired texture that you want. Season with salt and white pepper and fold the sour cream into the potatoes.
Set aside as you prepare the short ribs.