The day before:
RUM SAUCE:
Scald:
½ C. half and half
Mix:
3 large egg yolks
5T sugar
Slowly beat in scalded half and half, don’t cook the eggs.
Add to sauce pan, (spray it first with Pam, the custard is easier to pour)
Add:
½ C half and half and cook over low heat, stirring constantly until mixture coats the back of a spoon.
Stir in:
2 T dark rum, or any other spirits, I think Sabra is divine, but you could use vanilla, just not as much
Pour into a serving dish; cover the top of the custard with plastic wrap.
Tear into bite size pieces enough croissants to make 5 Cups, let them sit on a cookie sheet to get stale.
Two hours before serving:
Combine in a pan large enough to hold the croissant pieces to be mixed with the sauce:
½ C. sugar
2 T unsweetened cocoa
Stir in
1 C chocolate milk 1 C heavy cream
6 oz semisweet chocolate squares 3 T butter
Cook over low heat, stirring constantly, until chocolate is melted
Add a tablespoon of the hot mixture at a time while beating constantly to
3 Large eggs lightly beaten until you have about ½ C and you are sure the eggs aren’t going to cook when you add the egg mixture to the saucepan. Add the egg mixture to the sauce pan and stir well
Add:
¼ C of rum, or what ever spirits you added to the custard sauce
Toss with:
Croissants
Mix well and let sit 30 minutes, stirring every so often from the bottom up
Heat oven to 350 degrees, Boil a teakettle full of water, and turn off water.
Place mixture in a well greased 2 quart casserole and place in a roasting pan and place it in the oven. Pour the hot water into the roasting pan to ½ way up the casserole. Bake 30 minutes, or until the blade of a knife inserted into the center is clean when removed. Serve with Rum Sauce to rave reviews.
Contributed by Becky
Friday, March 26, 2010
Chicken and Dumplings
The day before serving:
In a huge pot combine:
WHOLE CHICKEN (cut up) 3-4 POUNDS
CHICKEN BROTH TO COVER
2-3 CARROTS
1 ONION CUT IN QUARTERS
2-3 RIBS CELERY
Bring to a boil and turn to simmer and cook until done. Remove chicken from broth. Strain and save the broth. Place it in the fridge to cool and remove grease from top when solid. Remove meat from the bones and cut in bite size pieces and refrigerate.
To serve:
Return chicken pieces and broth to pot bring to boil. Turn to simmer.
While the mixture is cooking make dumplings.
Mix together:
2 C. flour
1 T. baking powder
½ t. salt
Start stirring in milk, about 3/4 C and mix well, keep adding milk until the dough holds together and is stiff enough to roll out. Heavily flour the work surface and rolling pin. Place dough on floured surface and turn one or two times to cover dough with flour before rolling. You may have to add more flour to keep dough from sticking. Roll to ¼” thickness and cut in 2” X 2” squares. Do not brush off the flour before you add the squares to the boiling liquid as it will thicken the broth. The dumplings will change shape as they cook. Cook them for about 20 minutes. Add sliced carrots and peas, as much as you like of each.
Contributed by Becky
In a huge pot combine:
WHOLE CHICKEN (cut up) 3-4 POUNDS
CHICKEN BROTH TO COVER
2-3 CARROTS
1 ONION CUT IN QUARTERS
2-3 RIBS CELERY
Bring to a boil and turn to simmer and cook until done. Remove chicken from broth. Strain and save the broth. Place it in the fridge to cool and remove grease from top when solid. Remove meat from the bones and cut in bite size pieces and refrigerate.
To serve:
Return chicken pieces and broth to pot bring to boil. Turn to simmer.
While the mixture is cooking make dumplings.
Mix together:
2 C. flour
1 T. baking powder
½ t. salt
Start stirring in milk, about 3/4 C and mix well, keep adding milk until the dough holds together and is stiff enough to roll out. Heavily flour the work surface and rolling pin. Place dough on floured surface and turn one or two times to cover dough with flour before rolling. You may have to add more flour to keep dough from sticking. Roll to ¼” thickness and cut in 2” X 2” squares. Do not brush off the flour before you add the squares to the boiling liquid as it will thicken the broth. The dumplings will change shape as they cook. Cook them for about 20 minutes. Add sliced carrots and peas, as much as you like of each.
Contributed by Becky
Monday, March 22, 2010
Chicken and Morels
Ingredients:
1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1⁄4 cup unsalted butter
1⁄3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup half and half
2 tablespoons freshly squeezed lemon juice
Directions:
Preheat the oven to 375 degrees F.
Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
Add the rest of the butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, half and half, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
Adapted from Ina Garten recipe.
1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1⁄4 cup unsalted butter
1⁄3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup half and half
2 tablespoons freshly squeezed lemon juice
Directions:
Preheat the oven to 375 degrees F.
Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
Add the rest of the butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, half and half, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
Adapted from Ina Garten recipe.
Sunday, March 14, 2010
Beer Bread
Trader Joe's Beer Bread Mix
2 12 oz. beers
Open box. Dump mix into bowl. Add one beer. Stir. Bake in oven as directed.
Drink other beer while you wait.
For appetizer, slice and serve with sliced cheese and green apples.
2 12 oz. beers
Open box. Dump mix into bowl. Add one beer. Stir. Bake in oven as directed.
Drink other beer while you wait.
For appetizer, slice and serve with sliced cheese and green apples.
Rosemary Grilled Lamb Chops
Ingredients:
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
Directions:
In a food processor fitted with a metal blade (I use a Cuisinart Mini Chop - my favorite kitchen gadget) add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Or get someone else to grill them outside. Even easier.
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
Directions:
In a food processor fitted with a metal blade (I use a Cuisinart Mini Chop - my favorite kitchen gadget) add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Or get someone else to grill them outside. Even easier.
Irish Cheddar and Stout Fondue
Ingredients:
2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small Brussels sprouts
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard
Steam all vegetables until tender, about 15 minutes. I used a bamboo steamer.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer sauce to fondue bowl. Place bowl in center of platter with vegetables. Or, arrange vegetable in casserole dish and pour cheese sauce over, reserving any left over sauce in gravy boat to be passed at table.
Or do what I did. Grab a spoon and eat the cheese sauce out of the pot while standing at the stove. Yum.
2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small Brussels sprouts
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard
Steam all vegetables until tender, about 15 minutes. I used a bamboo steamer.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer sauce to fondue bowl. Place bowl in center of platter with vegetables. Or, arrange vegetable in casserole dish and pour cheese sauce over, reserving any left over sauce in gravy boat to be passed at table.
Or do what I did. Grab a spoon and eat the cheese sauce out of the pot while standing at the stove. Yum.
Thursday, March 11, 2010
Herb Roasted Turkey Breast
Ingredients:
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 teaspoon grainy mustard
1 tablespoon chopped fresh rosemary leaves, plus 3 sprigs
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 large lemon, quartered
1 cup dry white wine
Directions:
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear 3/4 of the paste directly on the meat. Season outside of bird with salt and pepper. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. Tuck lemon quarters and rosemary sprigs under bird.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Note: The instant read thermometer is the best purchase you will ever make. I use an oven proof model that can be inserted in the meat throughout cooking. Mine has an ovenproof wire that runs to a digital read out box that sits outside the oven and beeps when the desired internal temperature is reached. You'll never overcook your turkey again with this gadget.
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 teaspoon grainy mustard
1 tablespoon chopped fresh rosemary leaves, plus 3 sprigs
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 large lemon, quartered
1 cup dry white wine
Directions:
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear 3/4 of the paste directly on the meat. Season outside of bird with salt and pepper. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. Tuck lemon quarters and rosemary sprigs under bird.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Note: The instant read thermometer is the best purchase you will ever make. I use an oven proof model that can be inserted in the meat throughout cooking. Mine has an ovenproof wire that runs to a digital read out box that sits outside the oven and beeps when the desired internal temperature is reached. You'll never overcook your turkey again with this gadget.
Sauteed Green Beans with Garlic
Ingredients:
1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
1 tablespoon good olive oil
1 tablespoon butter
2 to 3 garlic cloves, sliced
Freshly ground black pepper
Directions:
Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Heat olive oil and butter in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
Note: Clipping the beans is the worst part - other wise this could not be easier. Don't skip the blanching part. It keeps the beans a pretty green color.
1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
1 tablespoon good olive oil
1 tablespoon butter
2 to 3 garlic cloves, sliced
Freshly ground black pepper
Directions:
Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Heat olive oil and butter in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
Note: Clipping the beans is the worst part - other wise this could not be easier. Don't skip the blanching part. It keeps the beans a pretty green color.
Cherry Angel Food Cake
I am embarrassed to tell you how easy this is ...
Ingredients:
Angel Food Cake Mix
1 Can Light Cherry Pie Filling
Drizzle Icing:
3/4 Cup Powdered Sugar
Water
1/2 Teaspoon Coconut Extract
Red Food Coloring
Combine angel food cake mix and one can of light cherry pie filing in large bowl. Don't over mix. Don't add anything else and don't grease your bundt pan. Cook as directed on box.
Drizzle Icing: Add powdered sugar to medium-sized bowl. Add extract and enough water to moisten. Use electric mixer to blend smooth. Adjust consistency by adding more sugar or water. Add food coloring to make it pretty pink.
Drizzle cooled cake with icing.
Told you it was easy.
Ingredients:
Angel Food Cake Mix
1 Can Light Cherry Pie Filling
Drizzle Icing:
3/4 Cup Powdered Sugar
Water
1/2 Teaspoon Coconut Extract
Red Food Coloring
Combine angel food cake mix and one can of light cherry pie filing in large bowl. Don't over mix. Don't add anything else and don't grease your bundt pan. Cook as directed on box.
Drizzle Icing: Add powdered sugar to medium-sized bowl. Add extract and enough water to moisten. Use electric mixer to blend smooth. Adjust consistency by adding more sugar or water. Add food coloring to make it pretty pink.
Drizzle cooled cake with icing.
Told you it was easy.
Short Ribs Braised in Red Wine
Ingredients:
3 Bottles Dry Red Wine, Reduced by Half
8 Whole Beef Short Ribs cut into 3” pieces (I ask my butcher to debone)
1 Cup Flour for Dredging
Salt & Fresh Black Pepper As Needed for Dredging
1/4 Cup Vegetable Oil
10 Garlic Cloves
8 Shallots, Peeled/Halved
2 Celery Stalks, Cut in 1” Pieces
2 Carrots, Peeled/Cut in 1” Pieces
Sachet: 6 Sprigs Parsley, 2 Thyme Sprigs, 2 Bay Leaves
2 Tablespooks Tomato Paste
2 Quarts Beef Stock
Kosher Salt & Fresh Black Pepper To Taste
Directions:
Preheat oven to 350°.
Dredge heavily seasoned (with salt & pepper) short ribs in flour. Brown in heavy bottomed braising pan, using vegetable oil. When thoroughly brown, transfer to plate, discard ½ oil and cook vegetables until brown, 10-15 minutes. Add tomato paste, cook 5 minutes longer. Add reduced red wine and stock. Bring to a boil and add short ribs, making sure they’re about 3/4 covered with braising liquid. Bake 2 ½ hours or until knife tender. Remove short ribs and strain sauce, pressing on solids to extract. Let sit 15-20 minutes, then degrease using ladle (or stale bread). In small sauce pan, reduce by 1/3 (or until it has a sauce-like consistency, there should be a little less than 4 cups) and season to taste with salt and pepper. Strain and serve over short ribs and mashed potatoes or polenta. There will be excess sauce.
Note: I braise short ribs, reduce wine and make braising liquid the night before. The next day I skim fat from braising liquid and add liquid to braising pan with short ribs. If you take directly from refrigerator, you will need to increase cooking time. They are done when they are fork tender and falling apart.
3 Bottles Dry Red Wine, Reduced by Half
8 Whole Beef Short Ribs cut into 3” pieces (I ask my butcher to debone)
1 Cup Flour for Dredging
Salt & Fresh Black Pepper As Needed for Dredging
1/4 Cup Vegetable Oil
10 Garlic Cloves
8 Shallots, Peeled/Halved
2 Celery Stalks, Cut in 1” Pieces
2 Carrots, Peeled/Cut in 1” Pieces
Sachet: 6 Sprigs Parsley, 2 Thyme Sprigs, 2 Bay Leaves
2 Tablespooks Tomato Paste
2 Quarts Beef Stock
Kosher Salt & Fresh Black Pepper To Taste
Directions:
Preheat oven to 350°.
Dredge heavily seasoned (with salt & pepper) short ribs in flour. Brown in heavy bottomed braising pan, using vegetable oil. When thoroughly brown, transfer to plate, discard ½ oil and cook vegetables until brown, 10-15 minutes. Add tomato paste, cook 5 minutes longer. Add reduced red wine and stock. Bring to a boil and add short ribs, making sure they’re about 3/4 covered with braising liquid. Bake 2 ½ hours or until knife tender. Remove short ribs and strain sauce, pressing on solids to extract. Let sit 15-20 minutes, then degrease using ladle (or stale bread). In small sauce pan, reduce by 1/3 (or until it has a sauce-like consistency, there should be a little less than 4 cups) and season to taste with salt and pepper. Strain and serve over short ribs and mashed potatoes or polenta. There will be excess sauce.
Note: I braise short ribs, reduce wine and make braising liquid the night before. The next day I skim fat from braising liquid and add liquid to braising pan with short ribs. If you take directly from refrigerator, you will need to increase cooking time. They are done when they are fork tender and falling apart.
Steamed Halibut With Boursin Cheese Sauce
Ingredients:
Halibut or other Meaty, Whitefish 8/ 3oz. pieces
Boursin Dressing Makes 2+ Cups (will keep for 10days-2weeks)
Lemon Juice, Fresh ½ Cup (appx. 2 lemons)
Parmesan, Grated 1/3 Cup
Extra Virgin Olive Oil 1/4 Cup
Garlic, Minced 1 Clove
Boursin Cheese (any type) 1-5oz round (I use light)
Sour Cream 1/3 Cup (I use light)
Kosher Salt to taste
Fresh Black Pepper to taste
Directions:
Combine ingredients for Boursin dressing, except olive oil, in blender or food processor. While blade is running add oil in steady stream, season to taste.
In bamboo steamer or veggie steamer lined with lettuce leaves steam fish, seasoned with a sprinkle of salt, until opaque 5-10 minutes (may take longer depending on thickness). Drizzle with Boursin dressing.
Halibut or other Meaty, Whitefish 8/ 3oz. pieces
Boursin Dressing Makes 2+ Cups (will keep for 10days-2weeks)
Lemon Juice, Fresh ½ Cup (appx. 2 lemons)
Parmesan, Grated 1/3 Cup
Extra Virgin Olive Oil 1/4 Cup
Garlic, Minced 1 Clove
Boursin Cheese (any type) 1-5oz round (I use light)
Sour Cream 1/3 Cup (I use light)
Kosher Salt to taste
Fresh Black Pepper to taste
Directions:
Combine ingredients for Boursin dressing, except olive oil, in blender or food processor. While blade is running add oil in steady stream, season to taste.
In bamboo steamer or veggie steamer lined with lettuce leaves steam fish, seasoned with a sprinkle of salt, until opaque 5-10 minutes (may take longer depending on thickness). Drizzle with Boursin dressing.
Parmesan Encrusted Mashed Potatoes
Ingredients:
3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
2 Tablespoons plain bread crumbs
Directions:
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Return to pot and mash. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, salt and fresh ground pepper and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes - longer if refrigerated.
3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
2 Tablespoons plain bread crumbs
Directions:
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Return to pot and mash. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, salt and fresh ground pepper and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes - longer if refrigerated.
Blue Cheese Crackers
Ingredients
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature (don't cheap out on this, the quality of the cheese makes the recipe)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt (make sure it is kosher, not table salt or they will be WAY to salty)
• 1 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. (I use a stand mixer, but I think this could easily be done with a hand mixer.)
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. (Just like you are making cut and slice sugar cookies). Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. (The dough also freezes well. I always have a roll in my freezer.)
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (not necessary, but makes clean up even easier). I find that “sawing” the slices with a serrated knife helps the dough keep its shape. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. (For a heartier appetizer, I serve with sliced summer sausage and grapes.)
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature (don't cheap out on this, the quality of the cheese makes the recipe)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt (make sure it is kosher, not table salt or they will be WAY to salty)
• 1 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. (I use a stand mixer, but I think this could easily be done with a hand mixer.)
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. (Just like you are making cut and slice sugar cookies). Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. (The dough also freezes well. I always have a roll in my freezer.)
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (not necessary, but makes clean up even easier). I find that “sawing” the slices with a serrated knife helps the dough keep its shape. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. (For a heartier appetizer, I serve with sliced summer sausage and grapes.)
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