Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Wednesday, May 2, 2012
Sweet Cornbread
Ingredients
1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup melted butter
2 tablespoons honey
4 eggs, beaten
2 1/2 cups whole milk
Directions
Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Tuesday, July 26, 2011
Patatas Bravas Home Fries
Ingredients
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Home Fries
Ingredients
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
Stewed Apples and Butternut Squash
3 tablespoons butter
1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
1 cup water
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.
1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
1 cup water
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.
Curried Cauliflower
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
Giada's Farro With Pesto
Ingredients
8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish
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Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish
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Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
Monday, July 18, 2011
Refried Beans
Refried Beans
adapted from Simply Recipes
•2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
•3 quarts of water
•1/2 cup chopped onion (optional)
•2 Tbsp pork lard, bacon fat, or olive oil
•1/4 cup water
•Salt to taste
•Cumin to taste (I put in about 1 tsp to a HALVED recipe)
•Monterey Jack or Cheddar cheese (optional)
1.Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2.Cook the beans in water.
3.Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
4.Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
5.Strain the beans from the cooking water.
6.Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat.
7.Cook onions until translucent.
8.Add the strained beans and about a 1/4 cup of water to the pan (I use the bean water by straining the beans and allowing its juice to pour into a liquid measuring cup).
9.Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
10.Add salt and cumin to taste.
11.Add a few slices of Monterey Jack or cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
12.When beans are heated through (and optional cheese melted) the beans are ready to serve.
adapted from Simply Recipes
•2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
•3 quarts of water
•1/2 cup chopped onion (optional)
•2 Tbsp pork lard, bacon fat, or olive oil
•1/4 cup water
•Salt to taste
•Cumin to taste (I put in about 1 tsp to a HALVED recipe)
•Monterey Jack or Cheddar cheese (optional)
1.Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2.Cook the beans in water.
3.Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
4.Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
5.Strain the beans from the cooking water.
6.Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat.
7.Cook onions until translucent.
8.Add the strained beans and about a 1/4 cup of water to the pan (I use the bean water by straining the beans and allowing its juice to pour into a liquid measuring cup).
9.Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
10.Add salt and cumin to taste.
11.Add a few slices of Monterey Jack or cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
12.When beans are heated through (and optional cheese melted) the beans are ready to serve.
Wednesday, June 8, 2011
Spoonable Corn Bread with Beans
Williams Sonoma
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
Sunday, May 8, 2011
Spinach Chicken & Pasta Salad
Spinach Chicken & Pasta Salad
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Jacque Pepin Potatoes
3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Directions
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
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Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Directions
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
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Morton's Steakhouse Mashed Potatoes
Mashed Potatoes
Serves 6
5 pounds russet or all-purpose potatoes, peeled
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 cup sour cream
1 tablespoon salt
1 teaspoon freshly ground white pepper
Cut the potatoes into approximate 1 1/2 inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork-tender. Be careful not to overcook. Immediately drain in a colander.
Meanwhile, in a saucepan, combine the butter and cream over medium heat, and cook until the butter melts. Do not boil. Set aside.
Transfer the drained potatoes to the bowl of an electric mixer fitted with the paddle attachment and mix on low speed for 2 to 3 minutes, or until the potatoes start to break up and blend together. You may have to do this in batches. Gradually add the sour cream and mix until combined. Season this with salt and pepper. (Alternatively, mash the potatoes by hand with a potato masher.)
With the mixer still on low speed, slowly add the hot cream-butter mixture. When all is added, increase the speed to medium and mix for 30-40 seconds, or until thoroughly mixed. Add more warm cream if necessary for the correct consistency. The potatoes should not be completely smooth.
Serves 6
5 pounds russet or all-purpose potatoes, peeled
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 cup sour cream
1 tablespoon salt
1 teaspoon freshly ground white pepper
Cut the potatoes into approximate 1 1/2 inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork-tender. Be careful not to overcook. Immediately drain in a colander.
Meanwhile, in a saucepan, combine the butter and cream over medium heat, and cook until the butter melts. Do not boil. Set aside.
Transfer the drained potatoes to the bowl of an electric mixer fitted with the paddle attachment and mix on low speed for 2 to 3 minutes, or until the potatoes start to break up and blend together. You may have to do this in batches. Gradually add the sour cream and mix until combined. Season this with salt and pepper. (Alternatively, mash the potatoes by hand with a potato masher.)
With the mixer still on low speed, slowly add the hot cream-butter mixture. When all is added, increase the speed to medium and mix for 30-40 seconds, or until thoroughly mixed. Add more warm cream if necessary for the correct consistency. The potatoes should not be completely smooth.
Monday, May 2, 2011
Sauteed Cabbage
Adapted from Barefoot Contessa parties!
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm
Spinach Gratin or aka Creamed Spinach
Serves 8
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Garlic Roasted Potatoes
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Adapted from Barefoot Contessa Parties
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Adapted from Barefoot Contessa Parties
Cornbread Pudding
On a whim I decided to make this recipe from Allrecipes and it is absolutely divine. I serve it with bbq food and it never fails to win over friends. I made a few changes to it. I prefer using two cans of cream style corn instead of one can of cream style corn and just canned corn.
Cornbread Pudding
2 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 stick melted butter
2 eggs 1 (8.5 ounce) package dry corn muffin mix
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
Combine all ingredients into a bowl and mix well. Spread evenly into the pan.
Bake for 40 to 45 minutes.
Cornbread Pudding
2 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 stick melted butter
2 eggs 1 (8.5 ounce) package dry corn muffin mix
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
Combine all ingredients into a bowl and mix well. Spread evenly into the pan.
Bake for 40 to 45 minutes.
Fool Proof Breadsticks
readsticks
These are foolproof breadsticks and quick to make. Your guests won't believe you made these!
1 1/2 c warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp of salt
3 to 4 c. all purpose flour
3/4 cube of butter divided
parmesan cheese
garlic salt
Italian Seasoning (optional)
poppy seeds (0ptional)
In a bowl, combine water and yeast until foamy. In a separate bowl, combine flour and salt and stir. Add flour mixture to yeast and mix. Additional flour may be needed. Dough should be slightly sticky/tacky. Let dough rest 10 minutes.
Divide butter in half. Melt butter and pour onto a rimmed cookie sheet and let cool while dough rests. Spread dough out on the cookie sheet and roll out to the corners until even. Use remaining melted butter and spread on top. Sprinkle garlic salt and parmesan cheese and any additional seasonings you desire. Using a pizza cutter and slice into desired shape of breadsticks. Let dough rest for another 20 minutes. Preheat oven to 375 degrees and bake for 20 minutes or until golden brown.
*Editors note: The original recipe says to roll out dough on a floured surface, cut into strips, twist and place on greased cookie sheet. I cheat and use the above shortcut.
These are foolproof breadsticks and quick to make. Your guests won't believe you made these!
1 1/2 c warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp of salt
3 to 4 c. all purpose flour
3/4 cube of butter divided
parmesan cheese
garlic salt
Italian Seasoning (optional)
poppy seeds (0ptional)
In a bowl, combine water and yeast until foamy. In a separate bowl, combine flour and salt and stir. Add flour mixture to yeast and mix. Additional flour may be needed. Dough should be slightly sticky/tacky. Let dough rest 10 minutes.
Divide butter in half. Melt butter and pour onto a rimmed cookie sheet and let cool while dough rests. Spread dough out on the cookie sheet and roll out to the corners until even. Use remaining melted butter and spread on top. Sprinkle garlic salt and parmesan cheese and any additional seasonings you desire. Using a pizza cutter and slice into desired shape of breadsticks. Let dough rest for another 20 minutes. Preheat oven to 375 degrees and bake for 20 minutes or until golden brown.
*Editors note: The original recipe says to roll out dough on a floured surface, cut into strips, twist and place on greased cookie sheet. I cheat and use the above shortcut.
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