Mashed Yukon Gold Potato Bake with Leeks and Old Cheddar
Make-the-day-before mashed potatoes you can bake and reheat when needed.
Preparation time: 20 minutes
Cooking time: About 50 minutes
Makes: 8 servings
5 lb. Yukon Gold (yellow-fleshed) potatoes, peeled, rinsed well and quartered
2 Tbsp olive oil
1 medium to large leek, white and pale green part only, cut in half lengthwise, washed and thinly sliced
1/2 cup chicken or vegetable stock
1/4 cup butter, melted
1 1/4 cups warm milk
鈥� salt and white pepper to taste
175 grams old cheddar cheese, grated
鈥� soft butter for the casserole
鈥� chopped fresh parsley or thinly sliced green onion, to taste
Place potatoes in a pot and cover with at least 2 inches of cold water. Bring the potatoes to a gentle boil (the water should just gently bubble) and cook until very tender, but still holding their shape, about 15 to 20 minutes, depending on size.
While the potatoes cook, heat the olive oil in a skillet set over medium heat. Add the leeks and cook for 3 to 4 minutes. Add the stock, bring to a simmer and cook until the stock has almost evaporated and the leeks are tender. Remove from heat and set aside.
When the potatoes are tender, drain well and thoroughly mash. (If desired, you could mash the potatoes in the bowl of your stand mixer using the paddle attachment.) Vigorously beat in the 1/4 cup melted butter and milk. Mix in the leeks and half the cheese; season with salt and pepper.
Lightly brush and coat the bottom and sides of a 9-x13-inch casserole with butter. Spoon and evenly spread the potatoes into the baking dish. Cool the potatoes to room temperature, and then top with the remaining cheese. Cover and refrigerate potatoes until ready to bake. Potatoes can be made oven-ready a day before needed.
When ready to serve, bake the potatoes, uncovered, in a 375 F oven for 30 minutes, or until well heated through. Broil one to two minutes to more richly brown the top, if desired. Sprinkle with parsley or green onion and serve.
Cranberry Sauce With Pear, Orange and Ginger
Serve this sweet and tangy cranberry sauce with roast turkey or other fowl, roast pork or baked ham. You could also serve the sauce with cheese, such as old cheddar or Brie.
Preparation time:
10 minutes
Cooking time:
About 20 minutes
Makes: About 3 cups (12, 1/4 cup servings)
3 cups fresh or frozen cranberries (about 340 grams)
1 cup orange marmalade
1/2 cup orange juice
3 Tbsp golden brown sugar
2 tsp finely chopped fresh ginger
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 medium ripe pear, peeled, cored and cut into small cubes
Place all ingredients, except pear, in a medium-sized pot and bring to a gentle simmer over medium heat. Simmer the sauce (it should just softly bubble), stirring occasionally, for 15 minutes or until the cranberries just begin to fall apart and a fluid sauce forms.
Stir in the pear, heat through 3 to 4 minutes, and then remove from the heat. Cool the sauce to room temperature. Spoon into a tightly sealing container and refrigerate until needed. Sauce can be made several days before needed.
Medley of Parsnips, Carrots and Peas
Orange, pale yellow and green colours combine in this vegetable side dish that can be partially readied in advance.
Preparation time:
20 minutes
Cooking time:
About 15 minutes
Makes: 8 servings
2 large parsnips (about 350 grams), peeled, halved lengthwise and cut in 1/2-inch thick slices
2 large carrots (about 350 grams), peeled, halved lengthwise and cut in 1/2-inch thick slices
3 Tbsp butter
1/3 cup chicken or vegetable stock
2 Tbsp honey
2 Tbsp orange or apple juice
2 tsp cider vinegar
1 cup frozen peas
鈥� pinch ground nutmeg
鈥� salt and freshly ground black pepper to taste
1 Tbsp chopped fresh parsley
Place the parsnips and carrots in a pot and cover with cold water. Bring to a gentle boil, and boil until just tender, but still holding their shape, about 5 minutes. Drain well, cool in ice-cold water, and drain well again. Place in a bowl, cover and refrigerate until needed. Parsnips and carrots can be cooked a day before needed.
When ready to serve, place butter, stock, honey, juice and vinegar in a large skillet set over medium-high heat. Bring to a simmer, and then add the carrots and parsnips. Simmer and stir the carrots and parsnips until heated through, about 3 minutes. Add the peas, nutmeg, salt, pepper and parsley, cook and stir 2 minutes more, and then serve.
Brussels Sprouts With Red Peppers, Almonds and Feta
These brussels sprouts are cooked until tender and dressed, Mediterranean-style, with red peppers, feta cheese and toasted almonds.
Preparation time:
15 minutes
Cooking time: 11
to 13 minutes
Makes: 6 to 8 servings
1 1/2 lbs. brussels sprouts, trimmed, loose leaves discarded, shallow X cut into each stem end
2 Tbsp olive oil
1 medium red bell pepper, diced
1/2 tsp dried oregano
1/2 cup chicken or vegetable stock
鈥� salt and freshly ground black pepper to taste
1/3 cup sliced almonds, lightly toasted (see Note)
1/3 to 1/2 cup crumbled feta cheese
Bring a large pot of water to a boil. Add the brussels sprouts and gently boil until just tender, about 4 to 6 minutes, depending on size and desired doneness.
(Remember, the sprouts will be cooked a little further when simmered in the stock.)
Drain well, cool in ice-cold water, and drain well again. Place the brussels sprouts in a bowl; cover and refrigerate until needed. Brussels sprouts can be cooked a day before needed.
When ready to serve, heat the oil in a large skillet set over medium to medium-high heat. Add the bell pepper and oregano and saut茅 2 minutes. Add the sprouts and stock and simmer and stir until heated through, about 5 minutes.
Season with salt and pepper and then spoon the sprouts into a wide serving dish.
Sprinkle with almonds and feta cheese and serve.
Note: To toast almonds, place in a single layer in a small baking pan. Bake in a 300 F oven for 10 minutes, or until lightly toasted.
