>> Sunday, November 22, 2009
Ingredients32 ounces red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic cloves
Roast in 400 degrees F preheated oven for about 45 minutes or until soft.
Unwrap and let cool.
Peel cloves and set aside until the potatoes are ready.
Wash and rinse potatoes under cold water.
In large pot, bring red potatoes to a slow boil for about 20 minutes.
Remove from heat and drain in colander.
In pan or bowl, combine potatoes, peeled and roasted garlic cloves,
and all other ingredients and mash with a potato masher.
Keep warm until you serve.
Ingredients5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 celery stick
- In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Cook green beans in a large pot of boiling water until just tender, about 3 to 5 minutes.
Drain and toss with garlic butter and seasonings.
Serve with sesame seeds.
for the vinaigrette...
1 ripe pear
1/2 cup white wine
1 garlic clove, minced
2 teaspoons dijon mustard
1/4 cup unseasoned wine vinegar
2 teaspoons fresh thyme
1/4 teaspoon salt
1 teaspoon ground black pepper
1/2 cup olive oil
for the salad...
a nice combination of lettuces, radicchio, spinach, or other wild greens
thin slices of pear
thin slices of sweet red onion
a handful of toasted hazelnuts
1/2 pound (2 sticks) butter, unsalted
2 1/2 cups (2 - 3 onions) yellow onion, chopped
1 1/2 cups (2 – 3 stalks) celery, chopped
2 tablespoons + 1 1/2 teaspoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 to 3 cups chicken or turkey stock
In a large heavy sauté pan,
melt butter and sauté onions and celery
on medium heat until vegetables are tender.
Add herbs and sauté for an additional minute.
Combine vegetable mixture with bread, seasonings and stock.
Transfer to a deep buttered baking dish.
Bake for 45 minutes uncovered
until stuffing is hot and crusty on the top.
3 1/2 Cups flour
1 tbsp. dry yeast
3 tbsp. sugar
1 tsp. salt
1 cup warm water
1/4 cup oil
in the mixer bowel
mix the flour, yeast and sugar together
add the water, egg and oil
and mix for 5 minutes.
add the salt
and keep mixing for another 5 minutes.
grease large bowl and let the dough rise for one hour
divide the dough to 3 equal balls
and let rise for another one hour.
open each ball to a thin circle and with pizza knife
roll the dough from the base to the top
brush each rolls with beaten egg
and bake for 45 min. or until the rolls are golden brown
Individual Melon Fruit Bowl
1 Melon cut to 2 half's
1 large apple peeled and cut to slices
1 kiwi peel and cut to slices
Melon balls that we made with pearsiean cup from the other half
Mint leaves for decoration
Cut off a thin piece of one end of the melon so that
it leaves a flat surface on the melon.
scoop out the contents of the melon with a large spoon.
Cut some of the melon into
ball shaped pieces using the melon ball spoon
Put the cut up fruits and the melon balls into the
melon bowl and add the blueberries.
Peel the kiwi and slice them into thin slices.
Then add them to the fruit bowl.
add as much fruit as you want and love
(strawberries, star fruit, pineapple etc.)
Decorate with mint leaves and serve.