Carol’s Comfort Foods

Yield: 8 Servings

INGREDIENTS

Crust

1 ½ cups all purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

¼ cup (1/2 stick) butter

¼ cup vegetable shortening

1 teaspoon white or cider vinegar

4-5 tablespoons ice water

Filling

6 tablespoons butter

6 tablespoons all purpose flour

2 ½ chicken stock

6-7 cups boneless, skinless cooked chicken, torn into 1 inch pieces

¼ teaspoon salt

16 ounce bag frozen peas and carrots

1 cup sweet onions, finely chopped and sauté

PREPARATION

Crust:  In a food processor, pulse a few times to combine the flour, salt and baking powder.  Add in the butter and shortening and pulse until the mixture is crumbly (pea size lumps).  Mix the vinegar with 4 tablespoons of water.  Pour the water mixture into the processor with the flour and pulse until the dough begins to come together, adding additional tablespoon of water, if needed.  Remove from processor and form dough into a flattened disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling:  Heat the butter until melted and then stir in the flour.  Cook the roux for several minutes and then gradually pour in the stock, whisking constantly.  Cook and stir sauce over medium heat until it comes to a boil, then reduce the heat and simmer for approximately 5 minutes, until thick.  Stir in the chicken, vegetables and salt and pepper to taste.  Spoon the filling into a 9×13x2 inch baking pan or a 2 ½ quart deep casserole dish.  Roll the crust out slightly larger than the baking dish.  Place it on top of the filling; cut several vent holes and use any scraps of dough to decorate.

Bake the pie in a pre-heated 375 degree F oven for 50-60 minutes, until the crust is golden brown and the filling is bubbly.

Source:  King Arthur Website 

Great way to use leftover mashed potatoes!

Yield: 4 Servings

INGREDIENTS

1 ½ lbs ground beef

8 tablespoons unsalted butter

1 yellow onion, finely chopped

1 cup carrots, diced

½ cup corn, fresh or frozen

½ cup peas, frozen

½ cup beef broth

2 lbs potatoes, peeled and quartered (or use leftover mashed)

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

Smoked paprika

PREPARATION

Boil potatoes in salted water, until tender.  While potatoes are cooking, melt 4 tablespoons butter in a large sauté pan.  Add onions and carrots and cook over medium heat until tender.  When carrots and onions are tender, add in the corn and peas and cook for a few minutes longer, until they are tender.  Add in the ground beef and sauté until the meat is no longer pink.  Add salt, pepper, Worcestershire sauce and beef broth to the meat and vegetable mixture.  Simmer on a low heat for approximately 10 minutes.

When potatoes are cooked, mash them with the remaining 4 tablespoons of butter, adjust the seasonings to taste. 

In a 9×13x2 inch baking pan, place the beef mixture on the bottom.  Cover the top with the mashed potatoes, making sure that potatoes cover all the beef and vegetable mixture.  Sprinkle with a small bit of smoked paprika.

Bake in a 400 degree oven until the pie is bubbling and the potatoes are lightly browned, approximately 20 minutes.  Remove from oven and serve piping hot.

Adapted:  Simply Recipes

Yield: 6-8 Servings

INGREDIENTS

1 lb ground beef

1 cup onion, chopped

1 cup green pepper, chopped

3- 16 ounce cans of chili beans, undrained, I prefer Bush’s beans

1-6 ounce can of tomato paste

2 cloves garlic, finely chopped

½ cup of water

1 tablespoon chili powder

1 teaspoon dried oregano

1 tablespoon smoked paprika

Toppings

Sour cream

Green onions, finely chopped

Grated cheddar cheese

PREPARATION

In a large stockpot, add the ground beef, onions, green peppers and garlic.  On a medium-high heat brown the ground beef.  Drain off an excess fat from the meat.  Add the chili beans, tomato paste, water, chili powder, oregano and smoked paprika.  Bring to a boil and then simmer for about 1 hour or longer on low heat until onions and green peppers are tender. 

The longer you simmer, the more time the flavors will have to meld and make the chili more flavorful.  This is a mild chili, if you prefer spicier, add more chili powder and smoked paprika, to taste. Serve piping hot with assorted toppings.

INGREDIENTS

3-4 lbs apples, recommend Granny Smith or Fuji

4 strips of lemon peel

Juice of 1 lemon

3 inches of cinnamon stick

¼ cup dark brown sugar

Up to ½ cup granulated sugar (dependent natural sweetness of the apples)

1 cup water

½ teaspoon salt

PREPARATION

Peel, core and quarter apples and place them in a large stockpot.  Add lemon peel, juice of lemon, cinnamon, sugars, water and salt.  Bring to a boil and then lower heat to a simmer.  Simmer for about 20-30 minutes until the apples are cooked.  Remove from heat and remove cinnamon stick and lemon peels.  Mash with a potato peeler if you prefer a chunky texture or use an immersion blender for a smoother texture.  Can be served either hot or refrigerate until cold.  Great warm over vanilla ice cream for a quick dessert. 

Yield: 6-8 Servings

Union Bar and Grille, Boston, MA

INGREDIENTS

Praline

Nonstick vegetable oil spray

2 cups sugar

1 cup walnuts, chopped

Bread Pudding

8 large eggs

1 quart whipping cream

1 cup sugar

1 cup maple syrup, plus more for drizzling

1 tablespoon pure vanilla extract

1 – 1lb loaf brioche or egg bread, torn into bite-size pieces

Vanilla ice cream

PREPARATION

Praline:  Spray rimmed baking sheet with nonstick spray.  Stir sugar and ¼ cup water in heavy small saucepan over medium heat until sugar dissolves.  Increase heat to high and boil without stirring until mixture turns a deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.  Stir in nuts.  Quickly spread mixture on prepared baking sheet.  Cool.  Chop praline into small pieces. (Can be made 1 day ahead and store in airtight container at room temperature).

Bread Pudding:  Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend.  Add brioche; stir to coat.  Let stand at room temperature 1 hour, stirring occasionally.

Preheat oven to 375 degrees F.  Butter 13×9x2-inch baking dish and transfer bread mixture to prepared dish.  Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.  Cool slightly.  Cut into 6-8 pieces.  Place on a serving plate and add scoop of good vanilla ice cream on top, drizzle with maple syrup and sprinkle with praline.  Time saver tip:  If you don’t have time to make the pralines, top with toasted walnuts and drizzle with warm maple syrup.

Yield: 6-8 slices

INGREDIENTS

Graham Cracker Crust

10 whole graham crackers - crushed

1 stick of butter – melted

1 tablespoon cinnamon

2 tablespoons granulated sugar

Note: Time Saver Tip – Use an already prepared graham cracker crust

Filling

1 – 8 ounce package of cream cheese, at room temperature

1 – 14 ounce can of sweetened, condensed milk, I prefer Eagle Brand

½ cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon pure vanilla extract

Topping

2 cups heavy whipping cream

3 tablespoons confectioner’s sugar or to taste

PREPARATION

Graham cracker crust – In bowl of food processor, add the graham crackers, granulated sugar and cinnamon.  Pulse until the graham crackers are finely chopped.  Add the melted butter and pulse again until the butter is incorporated into the graham cracker mixture.  Remove from processor and pat into bottom and sides of a 9-inch pie plate.  Refrigerate.

Filling:  Using an electric mixer, add the cream cheese, lemon juice, lemon zest and vanilla and mix well until smooth.  Pour filling into the crust and refrigerate overnight.  Before serving, in a large bowl, add whipping cream and begin to beat slowly.  Add the confectioner’s sugar and beat on high until the whipping cream begins to form soft peaks. Continue to beat until the whipping cream forms stiff peaks.  Do not over beat, as your whipping cream will turn into butter!  Serve pie with dollops of whipping cream on top or spread whipping cream over the top of the entire pie and garnish with a lemon slice.

Yield: 1 Root Beer Float 

INGREDIENTS

2-3 scoops of good vanilla ice cream

1 – 8 ounce bottle of your favorite root beer

1 – glass beer mug – frosted

PREPARATION

Approximately ½ hour before assembling the float, place your mug in the freezer and chill.  Remove mug and pour about 3-4 ounces of root beer into the bottom of the mug.  Add 1 scoop of ice cream.  Pour another 2 ounces of root beer over the ice cream.  Add another scoop of ice cream on top and then fill the mug to the top with the remaining root beer.   

Yield: 4-6 Servings

INGREDIENTS

1 ½ cups heavy cream

1 sprig fresh thyme

Butter

2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices

¼ cup all purpose flour

Salt and freshly ground black pepper

½ cup grated Parmesan cheese, plus more for broiling

PREPARATION

Preheat oven to 375 degrees F

In a saucepan, heat up the cream with a sprig of thyme and chopped garlic. While cream is heating, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Sprinkle lightly with some of the flour and dot with slivers of butter. Remove cream from heat and pour a little over the potatoes. Top with grated Parmesan cheese. Repeat the same steps and make 2 more layers. Bake uncovered for approximately 45 minutes or until the potatoes are tender. Sprinkle with more Parmesan cheese and broil until the cheese is brown, about 5 minutes.

Adapted - Tyler Florence - FoodNetwork - Episode # BW2D14

What could be more comforting than a great big bowl of homemade tomato soup. Remember when you would come home from school for lunch and your Mom would have a piping hot bowl of soup ready for you, along with your favorite sandwich? Brings back great memories for me!

SPICY TOMATO SOUP

INGREDIENTS

2 – 28 ounce cans whole tomatoes in juice

1 large onion – rough chop (about 2 cups)

2 teaspoons finely chopped garlic

1 teaspoon finely chopped fresh jalapeno chili pepper including the seeds

2 teaspoon finely chopped and peeled fresh ginger

3 tablespoons olive oil

½ ground cumin

2 ¼ cups reduced sodium chicken broth

1 cup heavy whipping cream

1 tablespoon granulated sugar or to taste

2 teaspoons salt or to taste

PREPARATION

Drain 1 can of tomatoes, discarding juice; puree with remaining can of tomatoes (including the juice) in a blender.

Cook onion, garlic, chili and ginger in oil in a 4-5 quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook stirring 1 minute. Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt and simmer, uncovered, stirring occasionally about 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.

Stir in 1 cup heavy whipping cream and additional sugar and/or salt to taste. Return to saucepan and reheat. Serve piping hot with your favorite sandwich!

Serves 12

INGREDIENTS

8 tablespoons (1 stick) unsalted butter, plus more for casserole

6 slices white bread, crusts removed, torn into ¼ - ½ inch pieces

5 ½ cups milk

½ cup all-purpose flour

2 teaspoons kosher salt, plus more for water

¼ teaspoon ground nutmeg

¼ teaspoon freshly grated black pepper

¼ teaspoon cayenne pepper

4 ½ cups (about 18 ounces) grated sharp white cheddar cheese

2 cups (about 8 ounces) grated Gruyere or 1 ¼ cups (about 5 ounces) grated Pecorino Romano cheese

1 lb of elbow macaroni

PREPARATION

Preheat oven to 375 degree F. Butter a 3 quart casserole dish and set aside. Place the bread in a medium bowl. In a saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread and toss. Set the breadcrumbs aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter is melted, add the flour and stir for about 1-2 minutes. This is called a roux. While whisking, slowly pour the hot milk into the roux a little at a time, continually whisking to make sure the mixture remains smooth. Cook for about 8-12 minutes until the mixture is thick and creamy. Remove the pan from the heat and stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups of cheddar cheese and 1 ½ cups Gruyere (or 1 cup Pecorino Romano); set the cheese sauce aside.

Cover a large pot of salted water and bring to a boil. Cook the macaroni until just tender. Transfer to a colander and rinse under cold running water and then drain well. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish and sprinkle the remaining cheeses and breadcrumbs over the top. Bake until golden brown, about 30 minutes. Remove from oven and cool for about 5 minutes before serving.

Adapted From: The Martha Stewart Living Cookbook: The Original Classics

Yield: 4-6 Servings

INGREDIENTS

Rolled Dumplings

½ cup vegetable shortening - chilled

4 cups self-rising flour, divided – I prefer White Lily

1 cup buttermilk

Chicken

1 – 2-3 lb chicken fryer, cut into pieces

3 quarts water or combination of water and low sodium chicken broth

1 carrot – cut into small chunks

1 medium onion – coarsely chopped

1 tablespoon kosher salt

½ teaspoon freshly grated black pepper

4 tablespoons unsalted butter

1-2 cups half and half

PREPARATION

In bowl of food processor, add 3 cups of flour and chilled shortening. Pulse until the mixture is crumbly and coarse. Add in the butter milk and pulse again until the dough starts to stiffen. Add more flour if needed, so dough is not real sticky. Remove from processor and turn dough out onto a floured surface. Knead the dough until it is smooth. Roll dough out very thin – about ¼ inch. Let the dough rest for 15-20 minutes. Cut into 1×3 inch strips. Set the strips aside while preparing the chicken.

To prepare the chicken, combine chicken, water, carrots, onions, salt and pepper in a stock pot. Bring the chicken to a boil and then reduce to a simmer and cover. Simmer for about 50 minutes or until the chicken is tender. Remove chicken, strain broth and return to pot. Debone the chicken and cut meat into bite sized pieces. Bring the broth to a boil. Add butter. Adjust seasonings as desired. Drop dumplings, just a few at a time into the broth. Cover and simmer for about 15 minutes. Stir in milk and chicken. Turn off heat, cover and let stand for 5 minutes before serving.

If you’ve never eaten fried corn, you’ve missed out on a great Southern dish. It’s actually not fried, but cooked in a skillet, preferably a well seasoned cast iron one. Use the freshest corn available and make sure that it isn’t dry.

Yield: 4-6 Servings

INGREDIENTS

12 ears fresh corn

8 slices of bacon

4 tablespoons unsalted butter

2-4 teaspoons sugar, or to taste

2 teaspoons kosher salt

½ teaspoon freshly grated black pepper, or to taste

PREPARATION

Using a sharp knife or corn cutter, cut away the corn kernels from the ear and place in a large bowl. Use the back of the knife to scrape corn milk and remaining pulp from each ear. Add to the corn kernels and set aside. Cook bacon in a heavy skillet, preferable cast iron, until crisp. Remove bacon and discard all but 2 tablespoons drippings. Add corn mixture, butter, sugar, salt and pepper to reserved drippings. Cook over low to medium heat until corn loses its “raw” look and taste and the mixture thickens. Stir frequently to prevent sticking and burning. Adjust seasonings as desired. Serve immediately with bacon crumbled over the top.

In the South, they love to tailgate! These baked beans make a delicious addition to your tailgate menu.

Yield: 8-10 Servings

INGREDIENTS

6 slices of bacon

1 large sweet yellow onion – finely chopped

½ green pepper – finely chopped

½ lb ham – slivered

2 – 28 ounce cans pork and beans

½ cup ketchup

½ cup dark brown sugar

1 tablespoon Worcestershire sauce

Salt and pepper to taste

PREPARATION

Cook bacon until crisp. Remove bacon, crumble and set aside; reserve bacon drippings in pan. Saute’ onions and peppers in the drippings for approximately 5 minutes until the onions are translucent. Add the ham to the onion and pepper mixture and continue to cook for 2-3 minutes longer. Stir in the crumbled bacon, pork and beans, ketchup, brown sugar and Worcestershire sauce and season with salt and pepper, to taste. Transfer to casserole dish or bean pot. Bake, uncovered for approximately one hour, until bubbly.

Yield: 8 Servings

INGREDIENTS

1 lbs elbow macaroni

2 cups half and half

2 cups milk

½ cup Parmesan cheese

1 ½ cups grated cheddar cheese

1 cup grated smoked Gouda cheese

Pinch of salt

Freshly grated black pepper, to taste

PREPARATION

Cook the macaroni per package instructions. Drain and return to pan and keep warm. Meanwhile, bring half and half and milk to a low boil. Add cheeses and whisk until melted. Stir cheese sauce into macaroni and mix well. Season with salt and pepper to taste.

Source: Five Star Day Café – Athens, GA

Really does taste just like you roasted a chicken and homemade dressing. Very easy to make and the leftovers are even better the next day. I cooked chicken breasts that I had on hand and then diced them to include in the casserole. For even quicker preparation, you can buy the already cooked and diced chicken that is available at the supermarket and use it in the recipe. Serve with Oven Roasted Carrots with dill.

Yield: 6-8 Servings

INGREDIENTS

¾ cup chopped celery

½ cup sweet yellow onion – finely chopped

2 tablespoons parsley – finely chopped

1 stick, plus 2 tablespoons unsalted butter, divided

6 cups day old bread cubes

1 teaspoon kosher salt

Freshly grated black pepper to taste

½ teaspoon poultry seasoning

3 cups low sodium chicken broth

4 cups diced, cooked chicken

1 cup fine dry bread crumbs

PREPARATION

Preheat oven to 350 degrees F

In large skillet over medium heat, melt 1 stick of butter and add celery, onions and parsley. Saute’ for approximately 5 minutes until the celery is tender and onions translucent. Add bread cubes, salt, pepper and poultry seasoning. Toss lightly. Stir in broth and cubed chicken. Mix well and turn into a greased, shallow 3-quart casserole dish. Brown the breadcrumbs in the remaining 2 tablespoons of butter and sprinkle over casserole. Bake for 20-30 minutes until the breadcrumbs are lightly browned and the casserole is bubbly. Remove from oven and let sit for 5 minutes before serving.

Yield: 6-8 slices

INGREDIENTS

Single Pie Crust – already prepared or make your own

½ cup unsalted butter, melted

2 eggs

1 cup granulated sugar

½ cup all-purpose flour

1 cup semi-sweet chocolate chips

1 ½ cups chopped pecans - toasted

2 tablespoons Kentucky bourbon

PREPARATION

Preheat oven to 350 degree F

Toasted Pecans:

Place pecans on a cookie sheet and toast in 350 degree F oven for approximately 8 minutes until they are lightly toasted and fragrant. Remove from oven and cool.

Beat eggs with cooled butter. Add flour and sugar and beat until well mixed. Stir in cooled pecans, chocolate chips and bourbon. Pour mixture into pie shell and bake for approximately 30 minutes, or until filling is set. Serve with fresh whipped cream or good vanilla ice cream.

Makes 16 large cinnamon rolls

INGREDIENTS

Dough

1 teaspoon plus ½ cup granulated sugar

¼ cup warm water

2 – (1/4 ounce) packages of dry yeast

2 cups buttermilk

½ cup softened unsalted butter

2 teaspoons pure vanilla extract

2/3 cup instant potato flakes

1 teaspoon salt

½ teaspoon baking soda

1 cup cake flour

4-5 cups unbleached all purpose flour

Filling

½ cup (1 stick) unsalted butter, softened

2 cups packed brown sugar

2 tablespoons ground cinnamon

Frosting

½ cup (1 stick), unsalted butter, softened

4 ounces cream cheese, room temperature

2 ½ cups powdered sugar

1 teaspoon pure vanilla extract

1-2 tablespoons milk, as needed

PREPARATION

To Make the Dough: In a large bowl, dissolve 1 teaspoon sugar in warm water and stir in the yeast. Let stand 10 minutes or until foamy. In a saucepan, heat buttermilk and butter until just warm, stirring to combine. Add ½ cup sugar, buttermilk mixture and stir to combine. In a bowl, combine potato flakes, salt, baking soda and cake flour. Add to liquid mixture and stir to combine. Stir in all purpose flour, a cup at a time, until a soft dough forms. Turn dough out on lightly floured surface and knead for 5 minutes (or you can use electric mixer with dough hook attachment), adding more flour as needed to make a soft but not overly sticky dough. Transfer dough to a lightly greased bowl, cover with plastic wrap and a dish towel and let rise until double in volume (usually 2-2 ½ hours). When dough has risen, punch down and let rest, covered for 10 minutes.

To make the Filling: In a bowl, combine butter, brown sugar and cinnamon.

Rolling out the Dough: On a large, lightly floured surface, roll out the dough to large rectangle about 20 by 26 inches. Dough should be about ¼ inch thick. Thinly spread the filling over the dough, leaving ½ inch border free from filling. Roll up tightly, beginning with long side. Using a sharp knife, cut into 16 slices (to get even slices, cut the roll in half and then repeatedly halve the halves to make 16 rolls). In a greased 12×17 inch jellyroll pan, place rolls cut side down, making four rows of four rolls each. Press on rolls to flatten slightly to 1 inch thick. Do not crowd the rolls; they need room to expand during rising and baking. Cover in plastic and let rise until almost double in size. When rolls are ready, preheat oven to 350 degrees F. Bake for 20-25 minutes, turning the pan back to front halfway through the baking time. They should be light golden brown. Let rolls cool slightly while making the frosting.

To make the Frosting: With an electric mixer, combine butter and cream cheese until smooth. Add powdered sugar and vanilla. Beat until creamy, adding milk, if necessary to thin to spreadable consistency. Frost rolls while still warm.

Source: Nadia Murray – Atlanta Journal Constitution – September 11, 2003

Serves 6-8

INGREDIENTS

4 cups elbow macaroni – cooked al dente

2 cans white premium tuna – drained

1 cup frozen peas or other favorite vegetable, thawed

Sauce

4 tablespoons unsalted butter

5 tablespoons all purpose flour

5 green onions – finely chopped, including green tops

2 cups milk or half and half

1 cup sharp cheddar cheese - grated

1 teaspoon smoked paprika

Salt and grated black pepper to taste

1-2 cups Panko bread crumbs

PREPARATION

Preheat oven to 350 degrees F

Cook the elbow macaroni as instructed, drain and place in large mixing bowl. To the macaroni, add 2 cans of premium white tuna and peas. Set aside. To make the sauce, melt butter in saucepan over medium heat. Add the green onions and saute for 2-3 minutes over medium heat until the onions are softened. Add the flour and stir until thoroughly blended and continue to cook over medium heat for 2-3 minutes. Slowly incorporate small amounts of milk to the flour mixture, whisking constantly to ensure that there are no lumps. Continue to stir the sauce until it becomes thickened – approximately 10 minutes. After sauce has thickened, add the grated cheddar cheese, paprika and salt and pepper to taste. Combine the sauce mixture with the macaroni, tuna and peas. Stir thoroughly and pour into a 2 quart casserole. In a small skillet, melt 2-3 tablespoons of butter and add the Panko bread crumbs. Saute lightly until the bread crumbs are coated with the butter. Sprinkle bread crumbs over the top of the casserole. Bake in 350 degree F oven for approximately 30-35 minutes, until the bread crumbs are lightly browned and the casserole is bubbly hot.

Serves 8-10

INGREDIENTS

12 medium red potatoes

6 hard boiled eggs – finely chopped

2 stalks celery – finely chopped

1 medium-large sweet yellow onion – finely chopped

1 ½ cups good mayonnaise, I prefer Hellmann’s

1 scant tablespoon granulated sugar

2 teaspoons yellow mustard

¼ cup milk or half and half

Salt and grated black pepper

Smoked paprika

PREPARATION

In a large stock pot filled with water, gently boil potatoes until fork tender, approximately 35-40 minutes. When fork tender, remove potatoes from stock pot and cool. Once cooled, remove skins and chop potatoes into 1 inch cubes. Place in large mixing bowl. Add chopped hard boiled eggs, onions and celery. Season the potato mixture with salt and grated black pepper to taste. To prepare dressing: Combine mayonnaise, sugar, mustard and milk or half and half in a medium mixing bowl. Stir until smooth and creamy. Add dressing to the potato mixture and toss gently, coating the potatoes. Sprinkle top with smoked paprika and chopped green onion. If desired, garnish top with additional sliced hard boiled eggs.

I discovered this recipe for Crushed Heirloom potatoes in the 2005 edition of Bon Appetit’ magazine. If you can’t find the more unusual heirloom potatoes, you can substitute the Yukon Gold’s that are readily available at your grocery store. Unique alternative to the traditional mashed.

Serves 6-8

INGREDIENTS

2 lbs unpeeled whole heirloom potatoes

3 ounces crumbled Gorgonzola cheese or a good quality blue cheese

½ cup pecans – toasted and chopped

¼ cup extra-virgin olive oil

2 cups (packed) arugula

PREPARATION

Place the potatoes in a large pot. Pour enough cold water over to cover; salt generously. Bring to a boil. Reduce heat and simmer until the potatoes are just tender, approximately 20-40 minutes (depending on variety). Drain and return the potatoes to pot over low heat. Stir potatoes in pan for just 15-20 seconds to eliminate any excess water. Using a large wooden spoon, coarsely crush potatoes in the pan. Add cheese, nuts and oil. Stir in arugula and toss to blend. Season with salt and freshly grated pepper. Transfer to bowl and serve.

Serves 8

INGREDIENTS

½ lb bacon diced

2 lbs whole baby green beans, washed and trimmed

4 new red skinned potatoes, unpeeled and cut into ½ inch cubes

2 small onions, finely chopped

¼ teaspoon salt

¼ teaspoon grated black pepper

1 tablespoon fresh summer savory herbs

1 ½ cups chicken stock

PREPARATION

In large saucepan, over medium-high heat, brown the bacon until crisp. Remove bacon drippings from saucepan and add beans, potatoes, onions, salt, pepper, savory and stock; stir. Simmer for 15-20 minutes or until the beans and potatoes are tender. Serve immediately.

Source: Marcia Adams – New Recipes from Quilt Country - 1997

ROASTED FINGERLING POTATOES WITH GARLIC AND HERBS

SERVES 4-6

INGREDIENTS

2 lbs. fingerling potatoes

¼ cup olive oil

3 tablespoons unsalted butter

3 gloves garlic, peeled and finely chopped

2 tablespoons basil – finely chopped

2 tablespoons parsley – finely chopped

Salt and freshly ground pepper to taste

PREPARATION

Preheat oven to 350 degrees F. With skins on, scrub the potatoes to remove any dirt. Dry the potatoes off with a paper towel and cut into halves or quarters. In a roasting pan, add the olive oil and heat in the oven for about 10 minutes and then add the potatoes.

Roast the potatoes for about 45 minutes, until they are crisp and tender. During the course of baking, turn the potatoes in the roasting pan, to ensure even browning. Remove from oven and drain on paper towels to absorb excess oil.

In a sauté pan, melt the butter, add garlic and sauté until light golden brown. Be careful to ensure that garlic does not burn. Add the chopped herbs to the butter mixture and stir together. Remove from heat. Pour the garlic-herb butter over the potatoes and toss gently. Season with salt and freshly ground pepper

SWEET POTATO SOUFFLE WITH WALNUTS

Serves 8

INGREDIENTS

4 cups sweet potatoes cooked and mashed

8 ounces cream cheese

½ cup unsalted butter

2 eggs beaten

¼ cup brown sugar

2 ½ tablespoons dry sherry (optional)

¼ teaspoon kosher salt

¾ cup chopped walnuts

½ teaspoon nutmeg (freshly grated, if possible)

PREPARATION

With electric mixer, blend cooked sweet potatoes, cream cheese and unsalted butter.  Add beaten eggs, brown sugar, sherry and salt.  Beat until light and fluffy.  Stir in the walnuts and place mixture in a buttered 9 inch casserole.  Sprinkle with nutmeg and bake at 350 degree F oven for approximately 45 minutes until heated thoroughly.

HOLIDAY MASHED POTATOES

These mashed potatoes are great for the holidays or really anytime.  The reason I like to serve them with holiday meals is that they can be made ahead of time and just heated in the oven for 45 minutes prior to serving.  Eliminates that “last minute rush” on days when you are juggling to get all the components of the meal ready at one time!

10-12 Servings

INGREDIENTS

12 medium cooked potatoes

1 – 8 ounce package of cream cheese

¼ cup unsalted butter

½ cup sour cream

½ cup milk, half and half or if you really want to be decadent, heavy whipping cream

2 eggs beaten

¼ cup minced onion (optional)

1 teaspoon kosher salt

Pepper to taste

PREPARATION 

In large mixing bowl mash the hot potatoes, add small pieces of the cream cheese and butter until melted and blended.  Blend in sour cream.  Combine eggs, onion, milk and seasonings.  Fold egg mixture into the potatoes.  Beat until light and fluffy. 

Turn potato mixture into a buttered 9 inch round casserole dish and refrigerate for a minimum of 2-3 hours.  Overnight is best.  Bake at 350 degree F oven for 45 minutes or until well heated and lightly browned.

GARLIC MASHED POTATOES

Roasted garlic teamed up with the buttermilk and grated Parmesan cheese make this recipe for Garlic Mashed Potatoes a winner! I love garlic, so I roast two heads of garlic for the potatoes; use only one head of garlic if you would like a milder garlic flavor.

INGREDIENTS

2 heads of garlic – unpeeled

Olive oil

2 ½ lbs of red potatoes

½ stick of unsalted butter

¼ cup of sour cream

¼ cup buttermilk, more dependent on the consistency you like

½ cup freshly grated Parmigiano-Reggiano cheese

salt and pepper to taste

PREPARATION

Preheat oven to 400 degrees F

Roast Garlic: Cut the top off of the garlic head (approximately ¼ inch). Drizzle with a small amount of olive oil. Wrap the garlic head in foil and roast for 40-50 minutes, or until very soft. Remove from oven and cool. Squeeze roasted garlic from head and set aside.

In a 4 quart saucepan, cover potatoes with water, leaving the skins on and boil for approximately 30-40 minutes, until tender. Drain potatoes in a colander and then return to hot pan for a few minutes under low heat. Stir for a few moments to remove any excess water from the potatoes (eliminates watery potatoes). Transfer potatoes to an electric mixer and add butter, mix slowly. Beat in sour cream and buttermilk until combined well. Add Parmigiano-Reggiano, reserved garlic and salt and pepper to taste, beating until smooth.

ITALIAN SAUSAGE CASSEROLE

Serves 4-6

INGREDIENTS

1 lb ground beef

½ lb hot Italian sausage – removed from casing

1 cup chopped yellow onion

2 teaspoon oregano

Kosher salt and grated black pepper, to taste

1 can cheddar cheese soup

1 can tomato soup

1 can water

4 cups cooked penne pasta

Mozzarella cheese – grated

PREPARATION

Preheat oven to 400 degrees F

Prepare pasta per directions. Drain in colander and set aside.

In a large skillet, brown ground beef, sausage and onion with the oregano until done. Drain off any excess fat. Add the soups and 1 can of water. Combine the meat mixture with the pasta.

Pour mixture into a 2 quart casserole dish and bake for approximately 40 minutes in a 400 degree oven. Remove from oven and top with grated mozzarella cheese. Return to the oven for approximately 5-10 minutes until the cheese has melted.