Gremolada Mashed Potatoes

Gremolada Mashed Potatoes

(6 servings)

Ingredients:

2 lb. Small Red Potatoes

1 ½ tsp. Kosher Salt

As needed Cold Water

½ cup Heavy Whipping Cream

8 tbsp. Unsalted Butter, room temperature

To taste Kosher Salt

2 tbsp. Fresh Italian Parsley, finely chopped

1 medium Lemon, zested

1 clove Fresh Garlic, minced

Directions:

Wash and quarter the potatoes leaving skins on before placing them in a large pot.  Cover by 1 inch with cold water.  Add the salt and bring to a boil over medium-high heat.  Once at a good boil, lower heat to cook at a fast simmer for about 15 minutes or until potatoes are tender when pierced by a small sharp knife.  As potatoes are cooking, make the Gremolada by mixing the parsley, lemon zest and garlic together in a small bowl.  Drain potatoes and return to the pot and set over very low heat.  Now coarsely mashed the potatoes, while gradually adding the cream and butter as you go.  Taste and adjust seasoning if needed.  Then add all but ½ a tablespoon of the Gremolada to the potato mixture and combine well.  Transfer to a serving dish and sprinkle with remaining Gremolada and serve. 

Note:               If needed to be made somewhat in advance, omit the Gremolada until just before serving.  Set the pan of potatoes in a larger pan with near simmering water.  Place a wooden spoon in the pan of potatoes and cover with a lid.  You need to allow for some air circulation.  Remember to stir occasionally.  Add the Gremolada as before just before service.

Ideas for Future Efforts

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Leek & Buttermilk Scallop Potatoes

Leek & Buttermilk Scallop Potatoes

(6 servings)

Ingredients:

1 medium Leek

1 tbsp. Extra Virgin Olive Oil

1 tsp. plus a pinch Salt

2 ½ cups Buttermilk

½ tsp. Black Pepper

1 cup Grated Gruyere Cheese

4 large Russet Potatoes

Directions:

Finely slice the leek into rounds and wash very thoroughly in cold water using a strainer.  In a medium sauté pan over medium-low heat, add the oil and leek with the pinch of salt.  Sweat the leek and stir until soft.  Remove from heat and allow to cool.  In a large bowl, combine the salt, buttermilk, pepper and two thirds of the cheese and set aside.  Wash and peel the potatoes placing them in a bowl of water until done with all.  Finely slice each potato and add slices to the buttermilk mixture.  Now add the sliced leek to the mixture and combine well.  Pour the potato mixture into a 9x13 baking dish and spread out nicely.  Top with the remaining cheese and a little more pepper.  Place the baking dish into a pre-heated 400 degree oven and bake for one hour.  Test with a toothpick for resistance in potato.  You want it to be quite soft.  Continue baking up to another 30 minutes or until soft and golden.  Allow to cool for 15 minutes before slicing and serving.

Note:               Gruyere cheese is on the expensive side.  So you may want to use a less expensive Swiss cheese to grate.

Ideas for Future Efforts

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More of the Special Holiday Dinner

Last week I started talking about a "Special Holiday Dinner" for this year.  I gave you two different recipes for some good beef dishes.  This week I will continue a menu that will give you some choices to go with either of those beef dishes.

In fact, this week I will put out 5 recipes for you to consider.  There are two potato dishes.  The first is for a "Leek & Buttermilk Scallop Potatoes"  and it is a little on the healthier side as we got away from using butter and heavy cream.  Some of my dietitians will probably laugh at me for that statement.  I didn't say it was a healthy recipes, just a healthier one than with the butter and cream.

The other potato recipe is for a little different mashed potato.  This recipe is "Gremolada Mashed Potatoes" and it does use butter and heavy cream.  Gremolada is basically just a seasoning mixture.  It combines Italian parsley with lemon zest and garlic to flavor the mashed potatoes.

Both of these recipes will be out on Wednesday but about 12 hours apart.  So be sure to check again later in the day for the mashed potato recipe.

Then on Thursday, Friday and Saturday will come 3 vegetable recipes to try with this meal or some other one.  "Simple Roasted Carrots" is the first one.  It's followed up by a "Corn Pudding" recipe.  Then the last one is for "Specially Roasted Brussels Sprouts" and it may scare some of you.

I'm sure the words "Brussels Sprouts" get quite a few of you.  But they really are a great tasting vegetable if done correctly.  My wife was never a fan of them but she is now coming around.

The real reason the recipe may scare quite a few is it has "Anchovies" in it.  Now I'll bet that most of you have never had anchovies in your life but think "yuck" and would never think of trying them.  In this dish they basically dissolve on you and just add an extra layer of flavor to the sprouts.  You need to stop eating with your ears and eyes and have some adventure in your life.  Please give this recipe a try if not for the holidays, then another time when Brussels sprouts are in season.  The smaller ones are better tasting in my opinion too.

Now some of you may have noticed that 4 out of 5 of these recipes are done in the oven just like the beef recipes of last week.  If you don't have 2 ovens there could be problems because they don't all cook at the same temperature.  I have an oven in my stove and also a counter top toaster/oven.  So I don't have any problem cooking any combination of these recipes.

But as you read the recipes look to the notes.  Several of these recipes can be done earlier and then reheated just before dinner is served.  Remember the beef is going to have to rest before being sliced and this gives you time to reheat an item or two.

I also don't think many of you will try the whole menu.  You have traditional dishes you always serve at these holiday meals.  But maybe you want to try one or more to add some new spice to your event.  That's why I gave you so many choices.  So try one or even all and enjoy.

"Happy Holidays" to everyone!

Next week I'll see what help I can give you for "New Year's Parties" that are just down the road.

Fluffy Horseradish Sauce

Fluffy Horseradish Sauce

(2-cups)

Ingredients:

1 cup Heavy Whipping Cream

4 tbsp. Prepared Horseradish

2 tbsp. Fresh Parsley, chopped

¼ tsp. Garlic Salt

Directions:

In a medium bowl beat the whipping cream at medium-high speed with an electric mixer (hand or stand) for 1 minute or until stiff peaks form.  Fold in the remaining ingredients and serve immediately.

Note:               This recipe can be made ahead and refrigerated up to 8 hours before use.  That helps in getting everything on the table without worrying about last minute details.

Ideas for Future Efforts

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Roast Tenderloin of Beef with Black Peppercorns

Roast Tenderloin of Beef with Black Peppercorns

(6-8 servings)

Ingredients:

1 (3 ½ -4 lb) Whole Beef Tenderloin (see note)

2 cloves Fresh Garlic, pressed or minced

1 tbsp. Extra Virgin Olive Oil

½ tsp. Dried Crushed Thyme

½ tsp. Kosher Salt

2 tbsp. Black Peppercorns, coarsely crushed (see note)

Directions:

In a small bowl combine the garlic, oil, thyme, salt and peppercorns.  Rub this mixture all over the tenderloin.  Place the tenderloin in a sallow roasting pan and put in a pre-heated 425 degree oven uncovered for 15 minutes.  Turn the oven temperature down to 350 and continue to roast the meat for an additional 20 to 30 minutes depending on desired doneness.  Use an instant-read meat thermometer in the thickest part of the roast to get the correct doneness to remove the meat from the oven.  Pull at 130 for rare, 135 for medium-rare and 140 for medium doneness.  Let the roast set for 10 to 15 minutes before slicing and serving.  See notes for a sauce.

Note:               Ask butcher to remove silver skin and tie the tenderloin up so it is equal in thickness throughout.

Note:               To crush the peppercorns, lay on a cutting board and using the side of a chef knife.  Just lay the knife on them and press down with the palm of your hand.  You could use a grinder but it will make them a little smaller.  It will still work.

Note:               To help make this easy, I suggest you use Knorr’s Béarnaise package sauce.  You just need butter and milk.  It is easy to make and extremely good tasting.  Serve it hot on the side for everyone to use as they desire.

Ideas for Future Efforts

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Rosemary & Thyme Rib Roast

Rosemary & Thyme Rib Roast

(8-10 servings)

Ingredients:

1 tbsp. Salt

2 tbsp. Coarsely Ground Black Pepper

1 (4 ½ - 5 lb.) Boneless Beef Rib Roast

4 cloves Fresh Garlic, minced

1 tbsp. Dried Rosemary

1 tsp. Dried Thyme

1 ½ cups Dry Red Wine

1 ½ cups Red Wine Vinegar

½ cup Extra Virgin Olive Oil

Garnishes: Fresh Rosemary Sprigs & Fresh Thyme Sprigs (optional)

Directions:

Combine the salt and pepper then rub evenly over the dried (use paper towels) roast.  Brown the roast on all sides using a large pre-heated skillet over medium-high heat.  Remove pan from the heat and let roast cool slightly.  Combine the garlic, dried rosemary and dried thyme.  Rub the mixture evenly over the roast.  Place the roast on a lightly greased rack in an aluminum foil-lined roasting pan.  Stir together the wine, vinegar and oil.  Gradually pour wine mixture over the roast.  Bake in a pre-heated 250 degree oven for 2 hours.  Then increase the temperature to 350 degrees and bake 1 more hour or until meat thermometer inserted into the thickest portion registers 145 degrees (medium-rare) or to desired doneness.  Remove the roast from oven and let stand 15 minutes before slicing.  Garnish if desired.

Note:               This dish goes best with a horseradish sauce.  See my blog for “Fluffy Horseradish Sauce” recipe.

Ideas for Future Efforts

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Planning a Special Holiday Dinner

Well "Thanksgiving" is over and all the leftovers should be gone too.  Now everyone starts thinking about the next holiday dinner, whether it is "Christmas" or another religious holiday in December.

Most everyone had turkey for their main entree at "Thanksgiving" and usually many try something else for "Christmas."  Some of the main choices may include ham, crown pork roast, prime rib, whole roasted beef tenderloin, rack of lamb and leg of lamb.  This is just a few of many possibilities for you, family and friends.

This week I have included two recipes.  The first is for a "Rosemary & Thyme Rib Roast" using a boneless standing rib roast.  The other one is for a "Roast Tenderloin of Beef with Black Peppercorns" and is not as spicy as it sounds.  If you're a beef person, you can't go wrong with either of the choices.

I'd suggest trying the "Fluffy Horseradish Sauce" recipe that will appear on Friday of this week as a bonus.  A horseradish sauce is always great when serving prime rib.

The tenderloin recipe mentions a sauce too.  Here, however, I tell you to use a package mix.  I believe the "Knorr" makes the best packaged dry mixes on the market.  I have used their "Bearnaise Sauce" mix for more years than I care to remember.  The sauce always comes out great.  All you have to do is follow the directions.  It only calls for butter and milk besides the mix.  Please give it a try anytime you have need for a Bearnaise sauce.  And I won't mess around with any other brand if I were you.

Now based on using one of these two recipes for your special dinner, next week I will offer several side dishes to go with the beef.

Both of these pieces of meat are pricey.  However, for a once a year trill you really should try one.  I would figure 8 to 10 ounces per person for the rib roast.  The tenderloin you can figure 6 to 8 ounces.  It is a very lean piece of meat.  My suggestion would be to add a little to the weight so you can enjoy some leftovers.

I don't know about you but I'm counting down the days to "Christmas" just thinking about these two recipes. Enjoy and "Happy Cooking" to all!