Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
Here’s a fun fact: Corned Beef and Cabbage is an Irish-American meal served on St. Patrick’s Day but not in Ireland. It appears that it is an American tradition and one of the most served meals on March 17 in the U.S.!
Corned Beef is beef brisket that has been cured in ‘corn’ salt. This explains the reason we’re all very thirsty after eating it and need a pint to go along with it!
I have searched for the perfect Corned Beef and Cabbage recipe for 25 years. I have tried every technique from boiling, brining, dry-rubbing, slow-cooking and oven roasting. This recipe is one of my favorites and it is super easy making me realize that all the other methods are just too much work.
My secret is to braise the corned beef in the oven — baking it one hour for every pound. I use Guinness beer and beef broth as the liquids it cooks in while covered. A Dutch oven is perfect or a large roasting pan covered tightly with foil. Once you remove the corned beef from the oven, let it rest for 10 minutes before cutting into sliceable pieces. Another trick is to roast the cabbage on its own sheet pan to keep it from wilting. I’m not a fan of squishy cabbage, which often happens when it is cooked in the liquid.
This recipe is family approved. I also know my maternal grandma and spouse’s mom are smiling with Irish eyes as we feast on this tender and moist Corned Beef with Roasted Cabbage, Potatoes and Carrots dinner!
Corned Beef with Roasted Cabbage, Potatoes & Carrots (serves 4-6)
Ingredients:
ForCornedBeef:
3-5 pounds corned beef (usually sold in a package with seasoning included if not use the dried seasonings below)
1/4 cups Dijon mustard
Dried seasonings such as fennel, coriander, peppercorns, mustard seeds, allspice and ground pepper (mixed together in a small bowl to use as the beef dry-rub)
3 TBSP canola or vegetable oil
3-4 bay leaves
3 garlic cloves, sliced
1 bottle of Guinness beer
1 32 ounces of beef broth
For Vegetables:
1 large onion, sliced
3-4 stalks of carrots, sliced
6 large potatoes (I like and use red potatoes), quartered
3 garlic cloves, sliced
1 32 ounces of vegetable broth
1 large head of cabbage, sliced
1/4 cup olive oil to drizzle over the cabbage
Salt and ground pepper
Directions:
Preheat oven to 350 degrees F.
Remove corned beef from the package. Rinse off the meat thoroughly in cold water and completely pat dry.
Place the beef on a large cutting board or surface and cover with the dry-rub seasoning prepared or provided in the corned beef package. Then, smear the Dijon mustard over the beef. (Many recipes called for the Dijon to be spread over the beef first but I reversed the order because I wanted the dry-rub to stick to the beef in all the cracks and crevasses).
Add the 3 TBSP oil to a large frying pan or Dutch oven and heat on medium-high until very hot. Add the beef and sear on each side about 3-4 minutes until browned. Remove and set aside.
In a large roasting pan or Dutch oven add the Guinness beer and broth along with bay leaves and garlic. Nuzzle the beef into the mixture and cover the pan tightly with the lid or foil. Cook 1 hour for every pound (if it’s a 3 pound piece of beef then you’ll cook it for 3 hours).
While the beef it cooking, slice the onions and chop the potatoes and carrots. In a large pan with lid or Dutch oven, heat 3 TBSP oil on medium high. Add the onions and cook for 10 minutes until translucent and slightly browned. Add the carrot slices, potato quarters and garlic. Season with salt and pepper. Sauté the vegetables for about 5-6 minutes until combined. Then, add the vegetable broth and turn the heat to low or simmer for 1 1/2 hours or until the potatoes are fork-tender when pierced.
Slice the cabbage (you can also quarter it but I like the appearance when it’s sliced) and add to a sheet pan (i.e., cookie pan) and spread out. Drizzle the cabbage with olive oil. Season with salt and pepper and any other seasonings you wish. This will cook the last 30 minutes on a separate rack in the oven with the corned beef. Don’t forget to add it to the oven!
Once the corned beef is done, remove it from the oven and pan. Place on a cutting board and let rest for 10 minutes covered with foil. It’ll be easier to slice once it cools slightly.
Add the roasted cabbage to a bottom of a large serving platter. Then, add the vegetables (onions, carrots and potatoes) on top. Slice the corned beef and serve on a separate platter or arrange on top of the vegetables. Be creative with the presentation.
Serve with Irish Soda Bread and/or any other traditional dishes!
When I make this recipe, I think of my aunt. Her dad was a chef and she said this was one of her favorite meals that he made. It is no wonder since beef short ribs are fall-apart, tender with rich flavor since they are braised for several hours in a red wine sauce.
Short ribs are a meaty cut of beef but can also be fatty. This is the reason they need to be prepared properly — seared first on all sides and then cooked long and slow. The recipe also calls for ‘soffritto’ the Italian word for the vegetable flavor-base of onions, carrots, celery and garlic, diced small. The soffritto is sautéed until slightly brown and then tomato paste added. They are finished in a covered pot with the seared beef on low temperature while cooking in the red wine and broth liquids. Your kitchen will be aromatic with the wonderful flavors as the ingredients begin to blend.
This is pure comfort food but can also be an elegant dinner party entrée. It does take many steps and several hours to make but it is worth it in the end and will become a family favorite!
Red Wine Braised Short Ribs served over Cauliflower Mash
Red Wine Braised Short Ribs
Ingredients:
6 – 8 beef short ribs
Salt and ground pepper
3 TBSP olive oil
3-4 garlic cloves, minced or smashed
1 large onion, chopped
3 celery ribs, chopped
2 carrots, chopped
3 TBSP tomato paste
2 cups dry red wine (your choice, I prefer Cabernet Sauvignon, Burgundy/Pinot Noir or Zinfandel)
3 cups beef stock or broth
3 sprigs thyme
3-4 bay leaves
2 TBSP all-purpose flour
1 TBSP heavy cream
Handful of parsley chopped for garnish
Directions:
Sprinkle beef with salt and ground pepper on both sides. Let rest for about 30 minutes at room temperature.
Heat oil in a large pot or Dutch oven over high heat. Once a drop of water dances on the surface, add the 4 beef ribs to the pan. Brown 5-7 minutes on each side. Remove and repeat with remaining ribs. Place the seared beef ribs on a plate and set aside.
Turn down the heat to medium, add the onion and garlic to the pot and cook about 3 to 4 minutes.
Add the carrots and celery. Cook for another 5 minutes until softened.
Add the tomato paste and blend, cooking for another 2 minutes.
Add the wine, stock, thyme and bay leaves. Blend the mixture completely until the tomato paste is dissolved.
Return the seared beef ribs to the pot and nestle into the liquid.
Cover with the lid and cook on the stove top for up to 2.5 hours, or until the meat falls apart from the bone.
Remove the beef ribs carefully from the pot to a cutting board. Cover with foil to keep warm.
At this point, you can either strain the liquid in the pot pressing the juice out of the vegetables and then discarding them; returning the liquid back to the pan. Or, keep the vegetables (as I do) and proceed in thickening the sauce.
To thicken the sauce, add the flour and heavy cream in a small bowl and mix until the flour is completely dissolved. Then, add a spoonful of the cooking liquid from the pan to the bowl to blend and heat up the flour mixture. Add this to the vegetable mixture and stir until combined thoroughly. Bring the mixture to a simmer for about 3-5 minutes.
Place the beef on a serving platter or directly into individual serving bowls. Spoon the vegetable sauce over. Garnish with chopped parsley.
Normally, I’d serve this over mashed potatoes or polenta but to keep it low carb I used Cauliflower Mash instead. Whatever you choose, it will be delicious!
My love affair with New Orleans, Baton Rouge and Mardi Gras began over 25 years ago. Living in the South, while going to LSU, cemented my appreciation of Cajun, Creole and Southern cooking. I learned to make a proper Roux for etouffee and gumbo; throw a “crawfish boil” feast; Cajun-inject a fried turkey for a “Death Valley” football tailgate; and recreate every Tigerland Jell-O shot I remember.
Southern culture is second to none with rich music, hospitality and food. I will forever be a “Tiger” at heart — bleeding purple and gold — and a Southern/Comfort food aficionado. Even though, Fat Tuesday came and went for another year, this Chicken and Andouille Sausage Gumbo can be made any season. You can also add or substitute the chicken with shrimp, crawfish or crab. The key is to ‘perfect’ the Roux, which means patience is your guide!
Laissez les bons temps rouler!
Chicken and Andouille Sausage Gumbo
Ingredients:
1 onion, diced
1 green pepper, diced
3 ribs of celery, diced
1 cup canola oil
1 cup All-Purpose flour
1 1/2 lbs Andouille sausage, diced
8 to 10 boneless chicken thighs (dark meat adds much more flavor and do not recommend chicken breasts)
4 TBSP Creole seasoning such as Tony’s Creole Seasoning, Zatarain’s, or my favorite Slap Ya Mama (my kids bought it for me)
2 cups fresh okra sliced (optional — I do not like it, which means I leave it out)
3 TBSP garlic, minced
6 cups chicken stock (save the chicken stock from the thighs when you cook them in the oven)
3-4 bay leaves
2 TBSP Worcestershire sauce
Hot Sauce to taste such as Crystal or McIlhenny Tabasco
Cooked white rice, enough for 10 servings
Diced green onions for garnish
Directions:
Dice the onions, celery and bell pepper — a.k.a. the “holy trinity” or “mirepoix.” Mix together and set aside.
Brown the diced Andouille sausage in a large fry pan or Dutch oven over medium high heat. Remove once browned, but reserve the sausage grease to add to the roux.
Add the chicken thighs to a baking dish or pan. Sprinkle each piece with salt, ground pepper and Creole seasoning. Bake at 375 degrees F for 25 minutes. Once finished, pour the chicken broth into a glass bowl. Set aside both the broth and chicken until each is cool. Once the chicken is cool, you can shred or cut it into pieces.
Begin making the roux, which will take about 25 to 30 minutes. The goal is a mixture that is the color of chocolate. Add the canola oil to a Dutch oven on medium heat. When the oil is hot (sizzles when you add a drop of water) slowly begin adding the flour 1/8 cup at a time. Each time you add 1/8 cup, whisk the oil and flour thoroughly to dissolve. You will only whisk continuously with each new addition of flour. Then, you’ll need to rest a minute or two before adding in the next portion. Continue this until you add all the equal portions of flour.Yes, you will need patience!
Once the roux is dark enough, turn down the heat to medium low. Add in the sausage grease, remaining seasonings and the onions, celery and bell pepper. Cook, stirring often for about 20 minutes until the vegetables are tender.
Add the okra, cook for another 3 minutes. (Skip this step if you leave it out like I do.)
Add the sausage. Stir the mixture until thoroughly combine.
Add the chicken stock from both the chicken thighs and any additional you’ll need to make 6 cups. Add the garlic.
Bring the mixture to a boil. Then, lower it to a simmer and cook for 2 hours, stirring occasionally.
About 10-15 minutes before you’re ready to serve, add the cut up chicken to the pot. Then, add the Worcestershire and hot sauce, if using.
To serve, place the cooked white rice on the bottom of each bowl. Add a large soup spoonful (or two) of the gumbo mixture over the rice. Garnish with green onions.
Mac and Cheese is a comfort food that both children and adults enjoy and there are so many variations to make! Earlier this year, I posted my Lobster Mac and Cheese recipe that I learned to make while living in New England. Today, I’m posting a recipe for a basic homemade Mac and Cheese that our kids request often. It is super easy and loaded with Gruyere, that is a Swiss or Alpine-type cheese making it both sweet and slightly salty, and Cheddar that gives it a sharp, tangy flavor. Topping the macaroni with the Ritz Cracker crumble puts this recipe over the top making it a family favorite.
Homemade Mac & Cheese (Vegetarian)
Ingredients:
1 pound elbow macaroni or cavatappi pasta (which means corkscrew in Italian)
1 quart milk
1 stick unsalted butter, divided plus 1/4 cup melted butter
1/2 cup flour
4 cups Gruyere cheese, grated
2 cups extra-sharp Cheddar cheese, grated
1/2 tsp ground black pepper
1/2 tsp nutmeg
3/4 cups Ritz Crackers, about 17-18 crackers crumbled
Directions:
Preheat oven to 375 degrees F.
In a large pot of boiling salt water, add a drizzle of oil. Add the macaroni and cook according to the directions on the package, usually 7-8 minutes. Drain well. Set aside.
In a small saucepan, heat the milk on medium to low heat until hot but not boiled.
In a large saucepan over medium to low heat, melt 6 TBSP butter. Add the flour. Cook for 3 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 3-4 minutes until thickened and smooth. Turn off the heat, add the Gruyere and Cheddar cheeses, 1 tsp salt, pepper and nutmeg. Combine thoroughly. Add the cooked macaroni and stir well.
Pour the macaroni mixture into a 3-quart baking dish.
Melt the remaining 1/4 cup butter and combine thoroughly with the crushed Ritz Crackers. (I place the crackers in a plastic bag and use a rolling pin to crush them beforehand.). Sprinkle the cracker mixture over the macaroni. Bake for 30 to 35 minutes, until the cheese is bubbling and the top of the macaroni is browned.
I served this with Oven-Baked Baby Back Ribs and Corn Muffins for a true Southern dinner that everyone thoroughly enjoyed!
For Christmas, we cooked a wonderful New York Prime Rib Roast on our rotisserie. It was not only tender and delicious but we had plenty left-over for sandwiches the next day and an upscale Beef Stroganoff.
Normally, this recipe is made with ground beef but I diced up the New York Prime to create a grown-up version of this comfort food.
Beef Stroganoff
Ingredients
1/4 cup butter, divided
1 to 1 1/2 pounds New York Prime Rib, top sirloin, tenderloin, cut in 1/2″ strips (you can also use ground beef)
1/3 cup shallots or small white onion, finely chopped
1/2 pounds mushrooms, sliced (I prefer baby bella or cremini)
4 garlic cloves, minced or pressed
salt and ground pepper to taste
1/2 cup dry white wine
1 1/2 cups beef stock
1 TBSP Worcestershire sauce
3 TBSP flour
1/2 cup plain Greek yogurt or sour cream at room temperature
1 pound egg noodles or fettuccine
chopped parsley
Directions:
Heat the water for your pasta. Cook pasta until al dente and drain.
While the pasta water is heating, sauté the strips of beef in half of the butter in a large saucepan or Dutch oven on medium heat for 3-4 minutes. Increase to high temperature and brown the meat for another 2 minutes. Transfer to a plate. Salt and pepper the meat.
In the same pan, sauté remaining butter, shallots, mushrooms and garlic over medium heat stirring occasionally until vegetables are tender about 5-6 minutes. Remove to a bowl or the same plate with the meat.
Deglaze the same pan with the wine, scraping the bottom to get up all the beef flavoring. In another bowl, whisk together beef stock, Worcestershire and flour until combined and smooth. Pour the beef stock mixture into the sauté pan to combine and simmer for 5 minutes stirring occasionally. Stir in the Greek yogurt (or sour cream) and mix well.
Return the shallots and beef to the mixture in the pan. Stir to thoroughly combine. Taste and season with additional salt and pepper if needed.
Serve the beef mixture over warm egg noodles or pasta. Sprinkle chopped parsley on top.
Note: The Beef Stroganoff can also be served over rice, polenta or mashed potatoes. You can leave out the mushrooms if you have picky eaters (I often do).
The cheese, sauce and noodles are bubbling in the oven!
Lasagna is something I’ve made endlessly over the years for my family. It can be made ahead and even frozen until you’re ready to cook. This is another recipe committed to memory, which prompted me to write everything down while I made it tonight. My advice is to use the best ingredients and the thinnest lasagna noodles available, which usually are not found in a box.
Although, I’m pretty confident in my lasagna-making ability, I will never serve it to my son-in-law from Naples, Italy since his family’s Italian restaurant makes the best I’ve ever tasted…hands down! It’s his nonna, Mamma Carmela’s recipe. Her lasagna is layers of thin homemade noodles with the most incredible sauce and cheese. It’s something we order whenever we go to their restaurant because it is a delicacy for any lasagna lover.
Although, mine is not nearly as good, here’s my version that begins with meat sauce that cooks all day and thin, fresh, store-bought lasagna noodles (someday I’ll learn to make my own)!
Classic Meat Lasagna
1 pound ground beef
1 pound Italian sausage
1 medium onion, chopped
1 carrot, diced small
3 garlic cloves, chopped
1 TBSP olive oil
1 28 ounce can of San Marzano Style Whole Peeled Tomatoes
1 15 ounce can tomato puree
1 6 ounce can tomato paste
1/4 cup red wine
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp pepper
16 ounce fresh mozzarella cheese, sliced (such as Bel Gioioso or Galbani)
12 ounces shredded mozzarella or Italian blend cheese (the one I used tonight was for Pizzas)
16 ounces ricotta cheese (such as Bel Gioioso, Galbani, Lucerne or Maggio)
1/2 cup grated Parmesan cheese
1 egg
16 ounces lasagna pasta (I use thin flat sheets of fresh pasta)
Directions:
Preheat oven to 350 degree F.
In a large pan or Dutch oven, heat olive oil and add chopped onions, carrots and sliced garlic. Sauté for 5-6 minutes until the onion is translucent.
Add the ground beef and Italian sausage and cook until completely browned. Drain fat and return to pan.
Add whole peeled tomatoes, tomato puree, tomato paste, red wine, oregano, basil, salt and pepper. Bring to boil then reduce heat to low. Cover and simmer for 3 to 4 hours, stirring occasionally. At this point, I emulsify the sauce to thin out the meat but that’s optional and not necessary.
Slice the mozzarella log or purchase pre-sliced.
In another bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, salt and pepper until combined. Set aside.
In a 14 x 11 1/2 baking dish you will begin to assemble the lasagna ladling some of the pasta sauce on the bottom. Top this with the 2 fresh lasagna noodle sheets (you do not need to cook the noodle if it is fresh. If you are using a box lasagna noodle, follow the instructions to cook before this step). Add another layer of sauce, then dollops of the ricotta cheese mixture that you’ll smooth over the meat. Next, you’ll add the sliced mozzarella cheese in three rows of three. You will repeat these steps two more times. After the final layer you’ll add the shredded mozzarella cheese and remaining slices of mozzarella. Finally, sprinkle with some Parmesan.
Cover the lasagna with foil and cook for 50-60 minutes on top of a baking sheet (to catch any sauce that may bubble over). Remove the foil and cook for an additional 10 minutes until the top is slightly browned.
Serve with Caesar Salad and garlic or sour dough bread. Serves 6 – 8.
Today is my son’s birthday and I made a version of his favorite Surf n’ Turf. The star is the Lobster Mac n’ Cheese, alongside Grilled Rib-Eye and Sautéed Spinach. For dessert, it’s Vanilla Cake with Buttercream Frosting and Chocolate Peanut Butter Balls (a recipe for another post but the picture is below). I enjoy making my young, adult children and my spouse their favorite meals on their birthday. When my kids were younger we had big birthday parties with their childhood friends and family but as they got older the celebrations became smaller.
I first made Lobster Mac n’ Cheese about 10 years ago for my oldest daughter’s birthday while living in New England. Lobster was abundant and easily purchased at our local grocery store. Even though we now live on the opposite coast, I found lobster tails at our local grocery to make this wonderful childhood, comfort-food that’s all grown-up.
Lobster Mac n’ Cheese
Vegetable oil
1 pound elbow macaroni (or other shell-shaped pasta of your choice), cooked al dente
1 cup Monterey, swiss, fontina or gruyere (this is totally up to you since all melt easily and taste great), shredded
1 1/2 cups sharp cheddar, shredded
1 quart whole milk
1 stick unsalted butter, divided
1/2 cup flour
salt and ground pepper
1/2 tsp nutmeg
1 to 1 1/2 pounds cooked lobster meat (defrost if frozen)
1 1/2 cups crushed butter crackers, such as Ritz (I smash them in a plastic bag with a rolling pin)
Directions:
Preheat your oven to 375 degrees F.
Drizzle about 2 tsp oil into a boiling pot of salted water. Add the pasta and cook according to the instructions but al dente. Drain well. (You want the pasta al dente or slightly firm since it will continue to cook in the oven with the other ingredients.)
Add milk to a microwave safe container and heat about 1 to 2 minutes, set aside.
In a large pot, melt 6 TBSP of the butter. Add the flour and cook about 2 to 3 minutes stirring continually with a whisk. Then, while whisking add in the hot milk and cook two minutes longer until thick and smooth. You can add additional milk if it’s too pasty.
Turn off the heat and add the cheese(s), salt, pepper and nutmeg. Stir until incorporated and the cheeses until melted and smooth.
Add the cooked macaroni and stir to incorporate completely. At this point, you can add half of the mixture into one of two buttered casserole dishes — one will be with lobster and one without lobster (for picky eaters). Keep the other half of the mixture in the pot and add in the lobster. Then, add to the other butter casserole. You can forego this part entirely if everyone is eating lobster and add into one large butter casserole or 6-8 individual gratin dishes.
Melt the remaining 2 TBSP butter and combine with the crushed butter crackers. Divide and sprinkle on top of all the casserole or gratin dishes.
Bake for 30 to 35 minutes until bubbly and browned on the top.
Note:
The lobster can be substituted for crab, pancetta, bacon or any other of your favorites.
To cook the lobster, place it in boiling salted water (I used the pasta water and returned it to a boil). Let cook for about 4-5 minutes until the translucent color turns white and pink — don’t overcook or it’ll be rubber. Or, you can grill the lobster as well. Remove and let cool before cutting into chunks and adding to the pasta mixture.
Future White and Chocolate Peanut Butter Ball Recipe
Gravy is the best part of Thanksgiving for many. It is a necessity of ladled goodness that accompanies the turkey, mashed potatoes and/or stuffing. Turkey without gravy is like a peanut butter sandwich without jelly. It just goes together and can be an easy sauce to master.
It is a combination of the pan drippings, broth and flour creating a roux (i.e., a mixture of flour and fat cooked until dark and thickened; often used in Southern dishes). It is easiest to make right in the roasting pan.
Easy Pan Gravy
Ingredients:
1 cup boiling water
1/2 cup red or white wine (you can also use sherry or port)
3 cups turkey or chicken stock
Salt and pepper to taste
2 TBSP cornstarch mixed with 1/4 cup of cold water (make sure it’s cold) until there are no lumps
Directions:
You will use the drippings from the roasting pan once the turkey is lifted and removed.
Add the boiling water to the roasting pan and scrape the bottom with a wooden spoon. Then, pour the contents of the roasting pan through a strainer into a saucepan. Skim the fat from the surface once it rests a few minutes (you want to remove as much as possible so the gravy isn’t greasy).
Turn the heat to high and add the wine and bring to a boil. Continue skimming the surface for the grease. Add the turkey or chicken stock, salt and pepper. Return to a boil. Then, lower the heat and let the sauce simmer, skimming the grease from the top for about 15 minutes.
Stir the cornstarch and cold water together until completely mixed and there are no lumps. Add mixture to the boiling liquid. The sauce will begin to thicken. If it is too thin, you can mix 1 more TBSP of cornstarch with 2 TBSP cold water until smooth and add to the gravy. It should thicken up. Contrary, if the gravy is too thick, you can add more turkey or chicken stock. I often add 1/4 of heavy cream, which lightens the color slightly and thin. Add more salt and pepper if needed.
Serve along side the turkey in a gravy boat with a ladle.
My daughter who lives on the East Coast recently gave me an alterative recipe to Mashed Potatoes. It was Burnt Butter Sweet Potato Mash. I tried it out for my other daughter’s birthday dinner along side Spinach, Parmesan Stuffed Flank Steak and Brussel Sprouts with Pancetta. I must say it was divine addition, proving that you can teach new tricks to a traditional cook (no I’m not writing old).
I’m including both recipes to give you choice since either will make Thanksgiving or any dinner complete.
Jill’s Mashed Potatoes (Yes! They are fattening and serves 12)
Ingredients:
6 pounds Yukon Gold potatoes, peeled and halved (don’t cut the potatoes too small or they will absorb too much water making them pasty)
1 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 sticks unsalted butter
Kosher salt & freshly ground pepper
1 cup creme fraiche
Directions:
In a large stock pot, cover potatoes with cold water and bring to a boil (it is important that the water is cold). Cover and cook over medium heat until the potatoes are tender. This is usually about 20 minutes or when a fork can easily pierce through. Drain the potatoes.
Press the potatoes through a ricer into a large saucepan over low heat. Note: If you do not have a ricer, you can use an old fashion masher or electric hand-held mixer. You want to breakdown the potatoes and eliminate any lumps.
In another small saucepan combine the milk, cream, 10 TBSP butter and salt. Cook until the butter is melted, about 3-4 minutes.
Pour the hot milk over the potatoes in the saucepan and mash some more. Cook over low heat and stir until blended. At this point, you’ll add the creme fraiche and remaining 2 TBSP butter for another 5 minutes until melted and incorporated.
Season with salt and pepper to taste and transfer to a serving bowl.
You can add chives or parsley on top if you wish.
Note: The mashed potatoes can be made up to 3 hours ahead and covered at room temperature. You can just reheat in the oven or microwave when the rest of the dinner is cooking.
Burnt Butter Sweet Potato Mash (Possibly healthier than mashed potatoes and serves 12)
Ingredients:
6 medium sweet potatoes, peeled and quartered (again you don’t want the pieces too small or they’ll absorb too much water when cooking)
1 cup salted or unsalted butter (2 sticks)
2 tsp vanilla extract (optional but I recommend it)
1 1/2 to 2 cups of milk (your choice of heavy cream, animal or plant based)
fresh thyme and rosemary chopped (enough for 1 TBSP)
Salt and freshly ground pepper to taste
Directions:
Place the sweet potatoes in a large stock pot and cover with water. Bring to a boil over high heat and cook until fork tender about 15-20 minutes. Drain.
Return the empty pot to the stove and add the butter over medium to low heat. Cook until the butter becomes a light caramel-color stirring continually to prevent burning about 5-7 minutes.
Add the sweet potatoes back to the pot with the burnt butter and mash until smooth. Remove from heat. Add in the vanilla, 1/2 of the warm milk, fresh thyme and rosemary. Add salt and pepper to taste.
If the potatoes are too thick, you can add the remaining milk and mash until creamy.
Jill's Cooking 