When I read a recipe that includes ingredients I have on hand, I am inspired to try it. When that recipe calls for ingredients I need to use up, the temptation becomes paramount. That’s the story behind these muffins. Carrots that I’d promised myself to finish a few days ago and a jar of marmalade that had been chilling in my fridge waiting for me to be used up. I’m not a marmalade fan on toast, so I must have purchased it for another recipe and had half a jar left. I hate that!
I always thought my mashed potatoes were fine. Mashed potatoes are pretty straight forward, so I never thought much about improving them.
Then I read about a mashed potato contest Food & Wine sponsored between some of the nation’s top chefs. José Andrés won with the following recipe. How could I not try a recipe with such accolades? I’m so glad I did because his potatoes are the best mashed ones ever. I also put José up there with one of my most respected and acclaimed chefs. He began the World Central Kitchen and is responsible for cooking more than 650,000 hot meals and baking nearly 500,000 loaves of bread every day to support families facing extreme hardship. I’ve never been disappointed in any of his recipes I’ve tried either.
There aren’t really any secrets to this recipe. I use aged Manchego when I can find it and oftentimes I add a little more than called for. The last time I made them I purchased a package of cheese that said it was 1/2 lb. I chopped it into small squares called for in the recipe. The only problem was that when I weighed 1/4 lb. it was almost the entire package. Something wasn’t right so I just went ahead and added the entire package. The potatoes were fabulous.
Cut at least 1/3 off the garlic. Roast for an hour in foil, cool slightly before removing garlic.
Press out garlic into a small bowl, then mash it.
Lousy photo—too much steam for a photo. I just want you to see the size of the potatoes.
I use a potato masher because I have one. A fork will work too.
Add the diced Manchego when the potatoes are still warm so it melts.
Mashed Potatoes with Manchego and Olive Oil
1 head garlic, top third cut off
1 tablespoon + 3 tablespoons extra virgin olive oil, divided
3 pounds Russet baking potatoes, peeled and cut into 2-inch chunks
1 1/2 cups heavy cream, heated
1/4-pound Manchego* cheese, cut into 1/4-inch dice
1.Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with 1 tablespoon oil
and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork.
2.Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.
3.Mash the potatoes with a potato masher or a hand mixer until smooth.
4.Mash in half of the hot cream. Add the remaining cream and mash again.
5.Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons olive oil. Season with salt and transfer to a serving bowl.
6.Drizzle with more olive oil, if desired, and serve.
To prepare ahead: Store cooled mashed potatoes in an airtight container in the refrigerator for up to three days. Reheat in a saucepan on the stove over low heat or in the microwave.
Makes 6 servings.
*Substitutes for Manchego are Pecorino Romano, Gruyere, Asiago or Gouda.
I have been on a Thai cooking kick lately. I love the flavors and when I come across a recipe using ingredients I have on hand, like red curry paste, coconut milk and fish sauce, I’m drawn to cook them. Here’s my latest addition that is so delicious and easier to prepare than other squash soups I usually make.
When you make it with just the right amount of spice that wakes up your taste buds at the end of each swallow, you will experience a comforting, fresh and utterly satisfying soup. I can vouch for this, because I made it again to make sure.
These glorious bites are ideal for a fancy occasion as well as a coffee, tea, or even a cookie exchange. People may say they aren’t a cookie, but when they take one bite, they won’t complain. They are also very easy to make and bake.
The original recipe by Sarah Kieffer for these delicious cookies is for double the batter and it makes 10 very large cookies. I tested the recipe so many times that I preferred to use half the batter and make smaller cookies. Admittedly they are still quite large. The original recipe calls for 1 large egg. After many tests, I inadvertently used the entire egg, and the cookies came out great. If you choose to double the recipe, you can go back to 1 large egg. I have never tried her full recipe using 2 eggs.
Tired of the same old salad—-candied nuts and crumbled blue or goat cheese over spring mix or spinach. Yearning for something different and exciting. Look no further.
Fattoush to the rescue. It is standard enough to be the first course before any meal, yet different enough to add some true excitement to the salad course.
You might think that a recipe this easy couldn’t possibly be five-star. You’d be wrong. If you make this and serve it warm right from the oven, you might even think this is the best cobbler you’ve ever tasted.
This may just be one of the best and lightest chocolate desserts ever made. It was developed by one of the most talented pastry chefs I know, Nora Tong. It is also very easy to make, as long as you follow the directions precisely.
About the crust
No need to pull out your rolling pin for this crust. It is simply made by pressing into the tart pan with your fingers. One of the benefits of this melted butter crust is that you don’t need to blind bake it, which means it won’t shrink when baked without being filled.
Store bought potato gnocchi are first browned, chopped asparagus is added and sauteéd briefly until tender, then they are all cloaked in a flavorful miso butter. It’s so easy and so good. Greens are added at the end. I usually use arugula or spinach, but on this particular day I only had spring greens, so in they went. They worked perfectly I guess this means it’s pretty difficult to mess up this recipe.
I had a line-dance class in 2 hours when I began making these. I thought that I would have plenty of time. to make them before my class. To say I barely made it to my class would be an understatement. Translate that to this is not a quick recipe.
I have an admission. I am a very picky pasta eater. I only like it with certain sauces and am very particular which ones. Heavy tomato sauces or those swimming with seafood just don’t do it for me. Give it to me, however, with cherry tomatoes baked and bursting with sweet juices. coated with with zippy garlicky oil and I am a happy camper.
What makes a recipe special? Everybody has his/her own opinion. Some might say It has to taste great, be healthy, easy to prepare, inexpensive, made ahead and on and on. My recipe for Green Garden Vegetable Soup checks all these boxes, plus it can be varied by substituting almost any green veggie you have in your fridge. How cool is that?
This lovely recipe is almost verbatim from Bon Appetit magazine. The ingredients called out to me when I read it .
I’d never used, or even heard of gochujang paste before I saw this recipe, so I wanted to follow the instructions as written. I’m glad I did because the results were extremely tasty. The potatoes, which cook in the chicken juices and fat along with cloves of garlic, are intensely flavored. Bon Appetit called them schmaltzy potatoes and I certainly agree.
“Do they really taste like a margarita?” my friend asked as she held the bar fork-ready to put into her mouth. I waited for her reaction before responding. “They definitely have a slight cocktail taste but not so much that if you don’t like margaritas you wouldn’t like these,” she stated.
That was the exact description I was hoping for. You can definitely tell they have alcohol in them, but it’s difficult to tell exactly what it is.
Here’s a great recipe to use up any of those creanberries you may have left over from the holidays. It’s also a reminder that you should purchase extra bags and throw them in your freezer before they disappear from the market shelves.
You might know this dish better by its Azerbiaijani name, shakh plov, or its Persian name, polo ba tahdig. Just kidding. I have never heard of it by any of its names, even as a Rice and Squash Bombe. But after seeing its picture in the New York TImes, I had to make it.
I never knew peas were controversial until I served these. My guests were overwhelmed with how good they were and many professed they never liked peas. I was stunned. What’s there not to like abut a simple pea? Anyway, these peas took center stage and pushed the rest of the dinner, which was terrific, to supporting players.
I always have to stop myself from beginning every story with “I love this recipe.”. If I didn’t love a recipe, I wouldn’t be sharing it with you. And let’s face it, who doesn’t love a delicious dinner that can be cooked in one skillet, tastes fresh and wholesome and has a variety of colors and textures?
