Mashed Sweet Potatoes
Mashed Sweet Potatoes
Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Servings 2 People
Ingredients
- Peeled sweet potato
- 2/3 c Milk heated
- 1/4 tsp Allspice
- Salt pepper
Instructions
- Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
- Work the mixture as little as possible.
- Add more milk if they seem dry.
Notes
Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size so for portion sake let's use the equaivalent of 2 large baked potatoes.
Perfect Mashed Potatoes
Perfect Mashed Potatoes
Servings 2 People
Ingredients
- 4 large boiling potatoes peeled
- water
- 4 Tbsp Butter
- 2/3-3/4 c Milk heated
- Salt pepper
- Optional: garlic butter, pesto, basil, sun-dried tomatoes, strong cheese
Instructions
- Cut the potatoes into circles 1 inch thick, cover with salted water in a saucepan.
- Bring to a boil and simmer until tender.
- Drain, return to saucepan and add butter.
- Crush the pulp with a masher using an up and down motion. Don't over mix.
- Add the heated milk and mix with a gentle up and down motion.
- The potatoes should be fluffy. It is better to have them a little thin at first as they "set up" as they sit.
- Salt and pepper to taste.
Notes
I personally don't like the flavor of white pepper and don't use it. Some don't like to see black specks in their food. It is up to you. A ricer is an option instead of a masher. It is hard to get the right texture by using an electric beater. It tends to over whip and the potatoes can get gummy.
Spicy Pickled Green Beans
Spicy Pickled Green Beans
Ingredients
- 2 qts trimmed green beans
- 2 qts white wine vinegar
- 1/2 c Cloves Garlic
- 1/2 c Pickling spice
- 1/4 c Salt
- 1 Tbsp crushed red chilies
Instructions
- Combine all ingredients in a stainless steel saucepan and bring to a boil.
- Turn off heat and let cool, then let chill.
Notes
Serving Suggestions:
Can be eaten as a snack or used as a garnish in salads or beverages.
Additional Comments:
This will keep in the refrigerator for a month.
Basic Savory Polenta–Creamy, Sautéed and Deluxe
Basic Savory Polenta--Creamy, Sautéed and Deluxe
Servings 2 People
Ingredients
- 2 c. Chicken Broth
- 1 Tbsp garlic chopped
- 1 tsp Italian seasoning
- 2 Tbsp fresh basil chopped
- Salt and Pepper
- 1 c cornmeal
- Half and half
Instructions
- In a heavy saucepan bring all the ingredients except half and half to a boil.
- Simmer for approximately 10 minutes or until the cornmeal is smooth and not gritty. Stir frequently.
- Add half and half to achieve the desired creaminess.
- It will get thicker as it cools so I make mine a little thinner so it doesn't get gummy half way through eating.
Notes
Sauteed: Use the same process as above but don't thin it as much and spread in an oiled sheet pan to cool. Spread with oil on top as well to prevent cracking. Once cool, cut into desired shapes and saute in hot oil until brown and crispy.
Deluxe: Same process as above, with the addition of 1 c. finely diced sautéed vegetables such as onions, celery, carrots, cabbage, etc.