Monthly Archives: January 2013

Garlic & Cheese Mashed Potatoes with Fennel

Side Dishes
  • GarlicCheese-MashPotatoe-Jan20132 pounds Yukon Gold potatoes
  • 6 cloves garlic, peeled
  • 1/3 cup cream, warmed
  • 3 tablespoons butter, melted
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper, to taste
  • Fresh fennel for garnish

Peel and chop potatoes into small chunks. Place potatoes and garlic in a saucepan, cover with water and bring to a boil. Reduce heat and simmer 15-20 minutes until potatoes are tender when pierced with a fork. Drain potatoes (keep the garlic) and place back on the stove over low heat. In a separate bowl, mix together the warm cream and melted butter. Add to potatoes and mash until smooth. Stir in Parmesan cheese and season with salt and pepper to taste. Sprinkle with fennel and serve. Serves 6.

Tomato Noodle Soup

Soups
  • Tomato-Noodle-Soup-Jan20131 (14 1/2 ounce) can diced tomatoes
  • 2 cloves of chopped garlic
  • 1 teaspoon olive oil
  • 2 tablespoons tomato paste
  • 4 cups of water
  • 1 bullion cube
  • 3/4 cup uncooked spaghetti, broken up
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil

Heat olive oil and add garlic. Let garlic cook for a minute and then add tomatoes, tomato paste, oregano and basil. Bring to a boil; add the water and bullion cube and bring to a boil again. Once it boils, add the spaghetti and cook until tender. Serve hot.

Diced Potatoes au Gratin

Side Dishes
  • DicedPotatoesau-Gratin-Jan20135 pounds potatoes, peeled, cubed and cooked
  • 1 can (12 ounces) evaporated milk
  • 12 ounces shredded cheddar cheese or Velveeta (cubed)
  • 1/4 cup butter, cubed
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper

In a large bowl, combine potatoes, milk, cheese, butter, salt and pepper. Place in a 13 x 9 baking dish and bake uncovered at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.

Cauliflower Parmesan Soup

Soups
  • Cauliflower-Parmesan-Soup-Jan20131 tablespoon butter
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 head cauliflower, chopped
  • 2 cups chicken broth
  • 12 cup finely grated Parmesan
  • 1/4 teaspoon (or slightly less) white pepper
  • 2 cups milk
  • Chopped parsley for garnish
  • Chili flakes for garnish

In a large pot over medium heat, melt 1 tablespoon of butter. Add onions and salt and cook about 5 minutes, stirring occasionally, until creamy but not browned. Add garlic and cook about a minute. Stir in cauliflower; cover and cook 3 minutes. Add broth and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Purée soup until smooth. Stir in pepper and milk and cook over medium-low heat until hot. Add Parmesan and stir until smooth. Garnish with parsley and chili flakes.