Monthly Archives: March 2008

Roasted Garlic and Parmesan Mashed Potatoes

Potatoes image courtesy of Morguefile.com

If you’re looking for an easy side dish that’s sure to please, look no further than these creamy, tasty ‘taters. The secret is starting with baked potatoes and, of course, using delicious (read: high-fat) ingredients: no chicken stock substitutions here.

Roasted Garlic and Parmesan Mashed Potatoes

Ingredients:

  • 1 head of garlic, whole
  • 4 tablespoons olive oil, divided
  • 1.5 lbs. russet potatoes, washed
  • 1.5 lbs. waxy red-skinned potatoes, washed
  • 3/4 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 3 tablespoons butter, at room temperature
  • salt and pepper to taste, plus extra salt for garlic and potatoes

Preheat your oven (a toaster oven works great for this) to 400 degrees. Slice the top off the head of garlic so that the ends of the cloves are exposed. Cut a strip of heavy-duty tin foil large enough to tightly enclose the garlic. Set the garlic on the foil, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Wad the foil around the garlic, sealing tightly, and bake for 20-25 minutes or until garlic feels soft and smells slightly sweet. Remove and let sit, without opening, for 45 minutes.

Prick your potatoes with a fork and place in a large bowl. Add remaining olive oil and a heavy pinch of salt, and toss until coated. Bake potatoes in the oven (directly on the rack, in a preheated 350 degree oven for 1 hour or until tender) or in the microwave (4-8 minutes per potato, depending on size). Set aside to cool slightly.

Carefully use your hands to break them apart into a large bowl. Open garlic package and carefully squeeze roasted garlic pulp into the potatoes. Begin mashing, adding cream and butter as you go. Mash only until combined – potatoes will be lumpy (if you prefer smooth potatoes, use all russets and no reds.) Fold in salt, pepper, and cheese.

Serves 4-6.

This recipe can be partially or fully prepared in advance. For the freshest dish, roast the garlic and potatoes the day before, and combine just before serving. Otherwise, make the entire recipe as listed, transfer to baking pan, and set aside. Bake at 350 degrees for 45-60 minutes to heat through before serving.

Hungry for something different? How about some roasted asparagus, “corn thang“, balsamic green beans, or potato and mushroom gratin?

Sunday Brunch: Brown Butter Fluffed Egg Sandwich

Egg sandwich image by Danielle A. Nelson

One of my current vices is the new bacon-cheddar ciabatta breakfast melt from WaWa. I’m not a big “breakfast out” person (no people before coffee on the weekends), so this morning I set out to create my own. Fresh eggs and bacon, with a generous helping of butter, I’ll be sticking with this from here on out.

I learned the fluffed egg technique years ago from an ex – the wooden spoon (or other wide, flat utensil) is crucial here. Using a fork for this technique will produce ribbons rather than cloudy poufs.

Brown Butter Fluffed Egg Sandwiches

Ingredients (per sandwich):

  • 3 large eggs
  • 1 tablespoon half and half
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • 1 flat, crusty roll, sliced in half lengthwise (I used a Portuguese roll from my local bakery)
  • 2 slices bacon, cooked as per your preference
  • 3 tablespoons butter
  • 2 tablespoons ketchup*

Combine eggs, seasonings, and half and half; whisk to combine. Set aside. Heat one tablespoon butter in a medium pan over low heat. Add half the roll, cut side down, and increase heat to medium-high. Cook until edges are golden brown. Remove bread and repeat with another tablespoon of butter and the other bread half. Set aside.

Decrease heat to medium and add final tablespoon of butter. Add eggs and immediately begin stirring with a wooden spoon, making sure to get all areas of the pan. Stir constantly until eggs have come together and are fluffy but still wet. Remove from heat and stir in cheese. Transfer to roll and top with ketchup and bacon. Serve immediately.

Serves 1.

*We (well, most of us) put ketchup on our eggs in this area of Pennsylvania. It’s awesome. If this is too weird for you, feel free to substitute your condiment of choice. Meredith suggests HP Sauce.

Cookies Galore!

Christmas ornament image courtesy of Morguefile.com
I’m finally over the flu, and I’ll be baking Christmas cookies this weekend. Yep, Christmas cookies. The holidays are too darn crazy, so my mom and I make time in late winter/early spring to enjoy a day in the kitchen baking cookies. This year, our plans may be foiled by the new arrival in our house (a Wii), but I’m hoping to get a few batches in between rounds of boxing. :)

I have a few new recipes lined up to try, but in case you are in the mood for a sugar-riffic weekend, here are some old standbys and new favorites from the Catch the Spoon archives to get you started: