Mascarpone Mashed Potatoes

Mascarpone Mashed Potatoes

Ingredients
Serves 6

4 1/2 pounds russet potatoes, peeled and halved lengthwise
1/2 cup mascarpone cheese at room temperature
1 egg yolk
3/4 cup milk
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup butter, cut into chunks

Directions

Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

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Mashed Potatoes

Mashed Potatoes

Ingredients
Serves 10-12

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
Cover, and bake for 50 minutes in the preheated oven.

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Honey-Roasted Squash

Honey-Roasted Squash

Ingredients
Serves 10-11

5 pounds mixed winter squash
1 piece (2 inches) ginger , peeled
1/4 cup honey
2 tablespoons unsalted butter , melted
1/2 teaspoon kosher salt

Directions
Preheat oven to 450°, and position rack in middle of oven. Line a jelly-roll pan with foil. Cut each squash in half and scoop out seeds and fibrous flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan.

Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.

Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)

Place squash on a serving dish and drizzle evenly with pan juices.

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Baja Black Beans, Corn and Rice

Baja Black Beans, Corn and Rice

Ingredients
Serves 5-6

6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce

Directions

Cook brown rice.

In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
Stir together before eating.

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Curried Rice

Curried Rice

Ingredients
Serves 4

2 tablespoons olive oil
1 tablespoon minced garlic
black pepper to taste
1 tablespoon ground cumin, or to taste
1 tablespoon ground curry powder, or to taste
1 tablespoon chili powder, or to taste
1 cube vegetable bouillon
1 cup water
1 tablespoon soy sauce
1 cup uncooked white rice

Directions

Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
Remove from heat and let stand 5 minutes.

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Egg Fried Rice

Egg Fried Rice

Ingredients
Serves 5 as a side dish

1 egg
2 teaspoons Asian sesame oil
2 tablespoons vegetable oil
3 cups leftover cooked rice (200 g, 7 ounces dry weight before cooking)
100 grams/4 ounces frozen peas (defrosted)
4 spring onions (green onions), finely chopped
100 grams/4 ounces bean sprouts
1 to 2 teaspoons soy sauce
Ground white pepper, to taste

Directions

Beat the egg and sesame oil in a small bowl.

Heat the vegetable oil in a large frying pan. When the oil is shimmering and almost smoking add the rice and stir-fry for 3 to 4 minutes, until completely heated through.

Add the peas, spring onion and bean sprouts. Stir-fry for about 3 minutes, turning the rice constantly.

Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg on the other side of the pan and leave for about 10 seconds to set.

Using a chopstick, stir around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve.

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Mexican Rice

Mexican Rice

Ingredients
Serves 4-5

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups vegetable broth

Directions

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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Artichoke Hearts & Parmesan Cream Pasta

Artichoke Hearts & Parmesan Cream Pasta

Ingredients
Serves 4

2 tablespoons butter
2 cloves garlic, minced
1 cups heavy cream
3/4 teaspoons salt
1 teaspoons fresh-ground black pepper
2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
3/4 pounds fusilli
1/2 cups grated Parmesan cheese
2 tablespoons chopped chives, scallion tops, or parsley

Directions
In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.

In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.

Notes (From To Delish.Com): Canned vs. Marinated Artichoke Hearts: We vastly prefer canned artichoke hearts to the marinated type that come in small jars. The marinated ones often have an acrid taste. When using the canned artichokes, drain and rinse them first to remove any tinny flavor from the can.

Wine Recommendation (From To Delish.Com): Artichokes usually make wines seem sweeter. Accordingly, we suggest a red or white wine with loads of acidity. A barbera or dolcetto from the Piedmont region of Italy or an Italian pinot bianco or sauvignon blanc would all be suitable.

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Fries with Garlic Sauce and Parmesan

Fries with Garlic Sauce and Parmesan

Ingredients
Serves 2

2 Large Russet Potatoes
1 Large Garlic Clove
1/3 Cup Parmesan Cheese, shredded
3 Tablespoons Butter
1 Tablespoon Flat Leaf Italian Parsley, chopped
Oil, for frying

Directions
Wash your potatoes and cut into strips that resemble french fries. Place your fries in a bowl and add a drizzle of oil over them and cover with a microwave safe lid or plastic wrap and steam in the microwave for 3:00 minutes.

While your fries are steaming, heat up your oil on medium high, it should fill a large pot about halfway full. Carefully place your steamed fries in your oil and fry until golden brown and then transfer to a paper towel lined cookie sheet or plate to soak up excess grease, and also season with salt immediately.

Unpeel your garlic clover and slice it in half and put it into a bowl with your butter and microwave until melted, then remove the garlic clove. Place fries in a large bowl and pout butter over them and then the Parmesan cheese and parsley. Toss fries to make sure everything is coated evenly. Serve.

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Kale Chips

Kale Chips

Ingredients
Serves 4

1 bunch kale, 6 to 8 stems or 12 ounces
2 tbsp olive oil
2 tsp balsamic vinegar
kosher salt

Instructions
Preheat oven to 350 degrees F.
Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet. (*I forgot this step, and there was plenty of oil to prevent sticking without it).
Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for 6 minutes, then stir and turn kale, and bake for 6-9 minutes longer. Remove crisp pieces as they are done to prevent burning and allow remaining kale chips to get even heat. (*in order to do a single layer, I needed two baking sheets. A single layer is important for crispy results, rather than steaming them. By using 2 sheets I avoided the need to remove crisp pieces as they were done, and the kale was crisp after about 9 minutes total).

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