Mashed Potatoes Chives and Cream
November 21, 2018
Tyler Florence recipe. svgs 6-8. Use Ricer. QED!
INGREDIENTS:
- 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
- Bay leaf
- 2 TB salt
- 2 C whipped cream
- 3 TB unsalted butter
- 2 TB chopped chives
DIRECTIONS
- Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
- Drain, remove Bay leaf.
- Warm cream and butter in sauce pan
- Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
- top with chopped chives
Cream Mushroom soup
August 17, 2015
From Alissar Chehab white wine
Ingredients
- garlic clove
- shallot
- 8 cups chopped white mushrooms
- ½ C white wine
- 1 C water
- fresh ginger grated – to taste
- cream or half&half
cooking
- saute garlic & shallots until golden, add 8 cups chopped mushrooms, sauté 5 min.
- Add white wine, reduce.
- Add 1 cup water , better to be thick, can thin soup later. Boil 10 min.
- Add salt & pepper, cover, cook 5-10 min.
- Cool, liquify with processor.
- Add cream to taste.
- garnish with fresh gingeror cilantro
White Chili
April 21, 2015
From C & Z 2014 Serves 4, great as next day leftovers, so make extra!
- 1 lb boneless chicken breast cubed
- 1 med onion diced small
- 1 TB oil
- 2 cans drained & rinsed cannellini beans
- 14.5 oz chicken broth
- 1 4oz can diced “Hatch”green chilis
- 1 4oz can sliced jalapeño chilis
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- ¼ tsp cayenne
- 2 garlic cloves minced
- ½ cup half&half
- 8 oz low fat sour cream
- Heat oil in large pot med-hi heat. Add chicken & onion, sauté 6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
- Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
- Turn off heat. Add sour cream and half&half.
- Serve (and optional: top with sour cream & cheddar cheese).
Creamed Spinach
February 28, 2015
Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.
- 2 (10 oz) packages fresh spinach (remove tough stems)
- 3 Tb butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3TB + 1 tsp all purpose flour
- 2 C milk
- ½C grated Parmesan cheese
- salt & pepper
1. Cook spinach:
- Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
- Drain, rinse cold water, press out water (squeeze),
- chop on cutting board.
2. Make cream:
- melt butter on medium heat, sauté onion and garlic until softened about 4 min.
- Stir in flour – cook 1 minute.
- Whisk in milk and cook until hot and thickened.
- Stir in cheese.
3. Add spinach and cook until hot about 2 minutes. season salt & pepper.
(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)
Olsson Recipes 