June 12, 2010 at 8:53 pm (7 ingredients or less, butter, extra virgin olive oil, garlic, Irish, russet potatoes, salt, scallions, Side dish, stovetop, white pepper)
Champ is an old-fashioned Irish dish of scallions and mashed potatoes. Here it is enlivened with garlic and olive oil. Mashed potatoes, alas, should not be made a day ahead; however, they can be kept warm in a hot-water bath for an hour.
Serves 8.
3 lb russet potatoes, peeled and quartered
3 garlic cloves, peeled, ends trimmed
1 1/2 t salt, divided
1/4 C extra-virgin olive oil
1 t salt
1/2 t white pepper
3 bunches scallions, cleaned, trimmed and chopped into 1/2″ pieces
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Place potatoes, garlic cloves and 1 teaspoon salt in covered saucepan with water just to cover. Bring to boil. Reduce heat; cook until potatoes are fork tender, about 20 minutes. Drain into colander, reserving cooking water.
While potatoes are cooking, cook scallions in small covered saucepan in boiling water with remaining 1/2 teaspoon salt until tender, about 5 minutes. Drain; shock in ice water to stop cooking. Drain.
In mixer bowl, mash potatoes with potato masher, using fork tines to mash garlic if necessary. Beat with electric mixer, adding oil and reserved potato cooking water as needed for creamy consistency. Add salt and white pepper. Stir in scallions.
Cover bowl. Set in skillet with 2″ simmering water to hold for serving, up to 1 hour.
Serve with butter or a small pitcher of extra-virgin olive oil if desired.
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June 11, 2010 at 5:52 pm (7 ingredients or less, canola oil, extra virgin olive oil, milk, russet potatoes, salt, Side dish, stovetop, white pepper)
There are several secrets to perfect mashed potatoes. The first is to use only enough water to cover and to salt the water so no additional salt is needed. The second is to heat the liquids. The third, and most important thing, is to use a potato masher or ricer before whipping.
Serves 6 to 8.
2 lb (about 6 medium) russet potatoes
1 qt water
1 t salt
1 C milk
1 T canola or extra-virgin olive oil
1/2 t white pepper, preferably freshly ground
Salt to taste
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Peel potatoes, removing all eyes and blemishes. Halve potatoes lengthwise. Cut each half into eight similar-size pieces.
Place potatoes in 3 1/2- to 4-quart pan. Cover with 1 quart water. Add 1 teaspoon salt. Cover pan. Over high heat bring water to boil, about 10 minutes. Reduce heat to medium. Cook covered until potatoes are fork tender, about 10 to 12 minutes.
Meanwhile in a small saucepan over low heat, bring milk to simmer. Do not boil.
Drain cooked potatoes. Return to pan and mash very well with old-fashioned potato masher.
Scrape potatoes with spatula into mixer bowl or separate bowl. With whip attachment on medium speed or with hand mixer, begin to whip potatoes while slowly adding hot oat milk. Scrape bowl to incorporate all potatoes. Add oil and pepper. Whip to mix. Taste for salt, adding more if necessary.
Serve immediately or keep warm for up to 1 hour by putting bowl, covered, in hot water bath.
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June 9, 2010 at 9:16 pm (7 ingredients or less, black pepper, button mushrooms, cremini mushrooms, extra virgin olive oil, garlic, parsley, Quick Dishes, salt, shiitake mushrooms, Side dish, stovetop, white pepper)
This recipe is great with shiitake mushrooms or a mixture of shiitake, cremini and white button mushrooms.
Serves 6.
3 T extra-virgin olive oil
10 cloves garlic, minced
1/2 C chopped parsley
1 lb fresh mushroom caps, quartered
Salt and freshly ground black or white pepper to taste
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In large saucepan, heat oil over medium heat. Add garlic and parsley and cook, stirring often, 1 minute. Add mushrooms and toss over high heat just until beginning to soften, 1 to 2 minutes. Remove from heat, season with salt and pepper. Serve immediately.
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May 22, 2009 at 6:17 pm (Breakfast, eggs, french bread, half-and-half, onion, oven, parsley, salt, stovetop, vegetable cooking spray, white pepper)
Keep an eye on the eggs as they cook, bearing in mind that cook times vary depending on the thickness of the ramekins and your personal preference for the texture of the eggs.
Cooking spray
4 (1 oz) slices French bread, cut into 1/2″ cubes
1 1/3 C thinly sliced onion
1/2 t salt, divided
1/4 t ground white pepper, divided
2 T water
6 large eggs
1/4 C half-and-half
Fresh flat-leaf parsley sprigs
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1. Preheat oven to 350 degrees.
2. Lightly coat 6 (8 oz) ramekins lightly with cooking spray. Spread bread cubes in an even layer on a baking sheet, and lightly coat with cooking spray. Bake at 350 degrees for 10 minutes or until bread is crisp and lightly browned, stirring after 5 minutes.
3. Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion, 1/4 t salt and 1/8 t pepper to pan; cook 10 minutes or until onion is tender. Increase heat to medium-high. Stir in 2 T water, and cook 5 minutes or until golden brown, stirring frequently. Evenly divide onion among prepared ramekins; top with croutons. Sprinkle remaining 1/4 t salt and remaining 1/8 t pepper evenly over croutons.
4. Carefully break 1 egg into each ramekin on top of croutons; drizzle 2 t half-and-half over each egg. Arrange ramekins in a roasting pan lined with a dish towel (to anchor them in the pan). Pour boiling water halfway up the sides of the ramekins to make a water bath. Bake at 350 degrees for 15 minutes or until the whites are almost set. They should be slightly underdone as they will continue cooking in the hot dishes when you take them from the oven. Garnish with flat-leaf parsley sprigs, if desired. Yield: 6 servings.
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May 22, 2009 at 4:54 pm (Autumn, Breakfast, butter, eggs, lemon juice, parsley, Quick Dishes, salt, shallots, Spring, stovetop, white pepper, wild mushrooms)
Use a mix of seasonal varieties or your favorite mushrooms to fill this classic French-style omelet. If your pan becomes too hot and the eggs begin to set too quickly, simply lift the pan off the heat to slow the cooking as you stir. Garnish with fresh flat-leaf parsley sprigs for a pretty presentation and serve with fresh fruit.
2 T finely chopped shallots
2 T water
2 oz wild mushrooms, coarsely chopped
1 T chopped fresh flat-leaf parsley
1 t fresh lemon juice
1/8 t salt
1 T butter, divided
4 eggs, divided
1/4 t salt, divided
1/8 t ground white pepper, divided
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1. Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice and 1/8 t salt.
2. Melt 1 1/2 t butter in an 8″ skillet over medium high heat. Place 2 eggs in a small bowl, Add 1/8 t salt and a dash of pepper, stirring with a whisk until eggs are frothy. Pour egg mixture into pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for 10 to 15 seconds or until almost no runny egg remains. Remove pan from heat; arrange half of mushroom mixture (about 1 1/2 T) over omelet in pan. Run spatula around the edges and under omelet to loosen it from the pan. To fold the omelet, hold the pan handle with one hand and tip the pan away from you. Give the handle a sharp tap with your other hand so the top edge of the omelet flips over, or fold the edge over with a fork. Slide the omelet from the pan onto a plate, rolling it as it slides, so it lands folded in three with the seam underneath. Tuck in the sides of the omelet to neaten it. Repeat procedure with remaining 1 1/2 t butter, 2 eggs, 1/8 t salt, dash of pepper, and 1 1/2 T mushroom mixture. Yield: 2 servings.
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April 25, 2009 at 1:10 pm (all-purpose flour, bel paese cheese, butter, fettuccine, gorgonzola, half-and-half, Main Dish, nutmeg, parmesan, stovetop, vegetable stock, white pepper)
All you need to complete a light meal is a crisp salad or vegetable vinaigrette. For dessert, serve a piquant Italian ice or fresh fruit.
3 T butter, divided
1 1/2 T all-purpose flour
1/8 t ground nutmeg
Dash of white pepper
1 C half-and-half
1/2 C vegetable stock
1/3 C shredded fontina cheese
1/3 C shredded Bel Paese cheese
1/3 C crumbled Gorgonzola cheese
8 oz fettuccine
3/4 C grated Parmesan, divided
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In a 2-qt pan over medium heat, melt 1 1/2 T of the butter. Mix in flour, nutmeg and pepper; cook, stirring, until bubbly. Slowly stir in half-and-half and stock; cook, stirring constantly, until sauce boils and thickens. Mix in fontina and Bel Paese cheeses; cook, stirring, until cheeses are melted and sauce is smooth. Stir in Gorgonzola cheese until blended; place pan over simmering water to keep sauce warm.
Cook noodles according to package directions. Drain well. Toss noodles lightly with remaining 1 1/2 T butter and 1/2 C of the Parmesan cheese. Spoon noodles onto serving plates. Top each serving with an equal amount of cheese sauce and the remaining 1/4 C Parmesan. Makes 4 servings.
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April 17, 2009 at 12:18 pm (alfalfa sprouts, basil, butter, carrots, celery, corn on the cob, fresh tomatoes, garlic, half-and-half, Main Dish, onion, parsley, potatoes, salt, soup, stovetop, vegetable stock, white pepper)
Serve this pretty and filling soup with thick slices of whole wheat bread and a fruit salad with cottage cheese.
4 large ears corn on the cob
3 T butter
1 medium onion, chopped
1 clove garlic, minced
1 stalk celery, thinly sliced
1 large carrot, thinly sliced
2 small potatoes, peeled and diced
3 medium tomatoes, seeded and coarsely chopped
1 t salt
1/4 t white pepper
1/2 t dry basil
3 C vegetable stock
1 C half-and-half
About 1/2 C alfalfa sprouts or chopped parsley
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With a sharp knife, cut corn off cob, leaving kernel bases attached. With back of knife, scrape cob to extract the creamy pulp. Reserve.
In a 5-qt pan over medium heat, melt butter. Add onion, garlic, celery and carrot; cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add potatoes, tomatoes, salt, pepper, basil, stock and reserved corn to pan. Reduce heat; cover and simmer until potatoes are fork-tender (about 30 minutes). Add half-and-half and heat through without boiling. Garnish each serving with sprouts or parsley. Makes six 1 2/3-cup servings
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March 29, 2009 at 10:04 am (7 ingredients or less, frozen peas, kosher salt, mushrooms, olive oil, onion, sea salt, Side dish, stovetop, thyme leaves, vegetable oil, white pepper)
Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings
1 tablespoon olive or vegetable oil
1 medium onion, diced
1 cup sliced fresh mushrooms
16 oz frozen peas
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon white pepper
1 teaspoon chopped fresh OR 1/4 teaspoon dried thyme leaves
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1. In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.
2. Sprinkle with salt, pepper and thyme. Serve immediately.
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June 20, 2008 at 1:55 pm (all-purpose flour, baby carrots, frozen whole baby carrots, half-and-half, new potatoes, salt, small boiling onions, soup, stovetop, white pepper)
Finnish Summer Soup
Summer’s most tender offerings – petite new peas, baby carrots, tiny oions, new potatoes – bob in a light cream soup. For a luncheon, you could serve mdoerate-size portions of this delightful soup with an array of decorated open-faced sandwiches. For supper you could serve larger portions accompanied by a bread-and-cheese platter.
2 cups water
4 to 6 small thin-skinned potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
6 small boiling onions, or 6 green onions (including tops), cut into 3-inch lengths
12 very young fresh baby carrots (1/2 pound) or 8 oz frozen whole baby carrots
1/2 lb fresh young green beans, cut into 1-inch lengths, or 9 oz frozen cut green beans
2 cups fresh, shelled, tiny peas or 10 oz frozen tiny green peas
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour
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Heat water to boiling in a wide 5-quart pan; add potatoes.l Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half-and-half and flour until smooth; stir into simmering vegetables. Cook, stirring, until soup is slightly thickened (about 5 minutes). Makes five 1 2/3-cup servings.
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March 16, 2008 at 10:09 am (7 ingredients or less, butter, granulated sugar, kale, salt, scallions, Side dish, stovetop, white pepper)
Braised Kale
It takes only a minute or so to finish this side dish. Prepare it last to ensure that the kale retains its bright color and fresh taste.
2 lg bunches fresh kale, washed in cold water
2 sm scallions, finely minced
2 T butter
1/2 t salt
1/2 t sugar
White pepper to taste
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De-stem kale by holding stem with one hand and tearing leafy portion away from you with other hand. Discard stems and ribs; julienne. Bring a large pot of lightly salted water to a boil. Add kale; cook, uncovered, 1 minute. (Taste a shred; it may need 1 extra minute.) Place in colander; run under cold water to stop cooking. Drain well; refrigerate. (If desired, this step can be done the day before.)
Just before serving, melt margarine in a large nonstick skillet. Add scallions; saute 1 minute. Add kale; sprinkle with salt, sugar and pepper. Reheat gently 2 minutes, tossing carefully. Serve immediately. Makes 8 servings.
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