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updated 9/28/2005 2:26:18 AM ET 2005-09-28T06:26:18

Recipe: GARLIC-CHIVE MASHED POTATOES

Ingredients
  • 1 head of garlic
  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 1 tablespoon sea salt
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped, fresh chives
Preparation

Bang the garlic on the counter to break up the cloves, then peel off the skins. Put the garlic and potatoes in a large pot and cover with cold water. Add the salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes.

While that’s going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.

Drain the potatoes and garlic well in a colander then put them in a large bowl. While the potatoes are still hot, pour in the warm cream and pulverize them with a potato masher.

Serving

Season with salt and pepper; sprinkle with chives before serving.

Tips

If you plan on holding the mashed potatoes for a little bit, add an extra 1/2 cup of warm heavy cream so the potatoes will soak up the moisture and remain fluffy.

Serving Size

Serves 6

Recipe: ROASTED CARROTS WITH ORANGE BROWN BUTTER AND SAGE

Ingredients
  • 1 to 2 bunches young carrots, with tops
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 orange, halved
  • 1 tablespoon brown sugar
  • 4 sage leaves
Preparation

Preheat the over to 350 degrees F. Cut off all but one inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes until the carrots are fork tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty — crazy nutty. Squeeze in the orange juice, add the brown sugar and sage and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven and arrange them out on a platter.

Serving

Drizzle the orange brown butter over the carrots and serve.

Serving Size

Serves 6

Recipe: PORK ROAST STUFFED WITH APPLES, LEEKS AND WALNUTS

Ingredients
  • Extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 leeks, white part only, sliced in rings and well-washed
  • 2 Granny smith apples, peeled, cored and diced
  • 1/2 cup walnuts
  • 1/2 bunch fresh thyme sprigs
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 3-1/2 pound center-section boneless pork loin roast, with fat cap left on
Preparation

Coat a large skillet with oil and place over medium heat. Add the butter once it has melted, add the leeks, apples, walnuts and several sprigs of thyme. Sauté for 5 to 10 minutes until the leeks and apples have released their moisture and softened. Pour in the cream and season with salt and pepper. Let the mixture cook down until dry. Remove from the heat and let cool.

Preheat oven to 425F. Slice the pork roast lengthwise down the center to lay it out flat like a book. Season the port generously with salt and pepper. Spread the cooled leek filling evenly on the meat.

Starting from the side closest to you, roll the pork up like a pinwheel.

Tie it in 3 or 4 places with kitchen string to hold it together. Carefully transfer the pork loin to a roasting pan with an insert rack. Toss some more thyme sprigs on top and roast for 20 to 25 minutes. Let the pork loin rest for 5 minutes before removing the strings and slicing.

Serving Size

Serves 6

Recipe: SPICED POACHED QUINCE

Ingredients
  • 4 cups water
  • 2 cups sugar
  • 2 cinnamon sticks
  • 1 teaspoon ground cardamom
  • 1 teaspoon allspice
  • 5 whole cloves
  • 2 whole star anise
  • 1 teaspoon fennel seed
  • 1-inch piece fresh ginger, whacked open with flat side of a knife
  • 1 lemon, halved
  • 1 orange, halved
  • 3 quinces, about 2 pounds, peeled and halved lengthwise
Preparation

In large pot, combine all ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on the top of the simmering quinces and place a small plate on top of the paper to keep the quinces submerged in the syrup. Watch the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are cooked, easily pierced with a paring knife, but not falling apart. Strain the syrup.

Serving

Serve 1/2 of a quince, warm or at room temperature, in a shallow bowl with some syrup.

Serving Size

Serves 6

Recipe: CRANBERRY CONSERVE WITH ORANGES AND WALNUTS

Ingredients
  • 1 quart unfiltered cranberry juice
  • 1/4 cup apple cider
  • 2 cups sugar
  • Peel of 1 orange, cut in large strips
  • 1 tablespoon grated fresh ginger
  • 1 cup walnuts, toasted and coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 1 (12-ounce) bag fresh cranberries
Preparation

In a medium saucepan over high heat, combine the cranberry juice, apple cider, sugar, orange peel and ginger. Boil until the mixture is reduced by half, about 20 minutes. Add the walnuts, vinegar and cranberries. Bring back up to a boil and continue to cook, stirring often, until the cranberries burst, about 20 minutes.

Serving Size

Serves 6

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