MASHED POTATOES

Preparing Mashed Potatoes sounds easy enough but how many times have you eaten pasty thick under seasoned Mashed Potatoes?  Mashed Potatoes must be the ultimate of American Comfort foods.  They go with almost anything and if prepared right are flavorful and silky and often are the star of the meal, outshining the main dish.  Topping Mashed Potatoes with Homemade Gravy can only improve on perfection.  Mashed Potatoes go perfect with Butter Roasted Chicken and the ultimate classic Meatloaf . The key to a great Mashed Potato is not over mixing and using a ricer or food mill to mash the Potatoes.  Lots of Butter and Cream don't hurt either.  When you are Cooking The Amazing your Mashed Potatoes will be perfect and delicious every time.


Here is the recipe.


2 1/2 lbs  Yukon Gold Potatoes
1 T  Fine Grain Sea Salt
Water For Cooking
4 T  Cold Butter
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
1/2 c - 1 c  Heavy Cream or Half and Half



1.  Get a large pot of cold Water and set aside.  As you peel your Potatoes and dice them, place them in the cold Water.  Potatoes will be less mealy if you start them in cold Water.

2.  Peel and dice your Potatoes into about 2 inch chunks.  Place them into the cold Water off heat.

3.  Place the pot of cold Water and Potatoes on the stove and bring to a boil on high heat.  Once boiling add 1 T Sea Salt to the pot and stir and reduce the heat to a rolling simmer.  Simmer for approximately 15-20 minutes or until the Potatoes are tender and easily pierced with a fork.  Remove from the heat and allow the Potatoes to set aside in the hot Water while you heat the Cream.

4.  Dice 4 T of cold Butter into small cubes and set aside.  In a small pot bring the Cream or Half and Half to a gentle simmer and remove from the heat. 

5.  Drain the Potatoes well and place through a ricer or food mill or use an old fashioned hand Potato masher and mash the Potatoes then place them back into the original pot off heat.

6.  Add the cold Butter and 1 t Sea Salt and 1 t Black Pepper and 1/2 c hot Cream and mix with a large spoon gently.  Be careful to avoid over mixing or the Mashed Potatoes will be gummy.  Lightly mix until just incorporated.  Add more hot Cream if needed in small amounts until you get the desired consistency you prefer.  Taste and add more Sea Salt or Black Pepper if needed.  Serve immediately with  Homemade Gravy or a just a pat of Butter.

Serve your Mashed Potatoes with Butter Roasted Chicken for the perfect compliment or the classic Meatloaf.

COPYRIGHT (c) 2012

AU GRATIN POTATOES

Au Gratin Potatoes are often confused with Escalloped Potatoes which is a similar recipe but is not made with Cheese.  I like them both but I can not resist anything baked with a rich, creamy Cheese Sauce, especially when it has crispy browned edges and layered between thin sliced Yellow Gold Potatoes.  When you bring this to the table and the Cheese Sauce is bubbling and browned, everyone will want to eat this first.  Serve this along side a Baked Ham or succulent Butter Roasted Chicken and you will be Cooking The Amazing.

Here is the recipe.

5  Large Yellow Gold Potatoes

2 T  Butter, softened

1  Medium Yellow Onion small diced
2  Garlic Cloves minced
3 T  Butter, unsalted
3 T  All Purpose Flour
3 c  Heavy Cream or Half And Half
1 t  Dried Thyme
1 t  Sea Salt, fine
1 t  Fresh Cracked Black Pepper
1 1/2 c  Sharp Cheddar Cheese, shredded
1 c  Parmesan Cheese, grated

1.  Preheat your oven to 400 degrees with the rack in the middle of your oven.

2.  Peel and thinly slice your Potatoes paper thin.  As thick as a thick Potato Chip.  I use a mandolin to slice mine thin but a large knife works well.

Using my mandolin.  The best ones are from Japan or France.  Use caution! A mandolin is very sharp! Be smarter than me and use the guard.


3.  Butter a large deep casserole dish all over well with 2 T of Butter.

4.  Dice the Onion into small dice.  Mince the Garlic fine.

5.  Saute over medium heat the Onion in 3 T of Butter until soft.  Add the Garlic and saute for 1 minute more.

6.  Add 3 T of Flour and stir well.  Cook for 2 minutes so the flour cooks.

7.  Add 3 c Heavy Cream or Half And Half, dried Thyme, Sea Salt and Pepper and mix in well.  Turn up the heat to medium high and bring to a boil constantly stirring.  Boil for 1 minute and reduce the heat to medium and simmer 4-5 minutes constantly stirring.

8.  The Sauce should be thick and coat the back of a spoon.  Remove the sauce pan from the heat.

9.  Add all the Cheddar Cheese and 1/2 c of the Parmesan Cheese off heat and stir in well.  The Sauce will thicken.  Taste the Sauce and adjust for Salt and Pepper if needed.

10.  Layer your Casserole dish with the thin layers of Potatoes over lapping as you go.

11.  Layer the Cheese Sauce between layers of sliced Potatoes ending with a layer of Cheese Sauce on top.

12.  Sprinkle the top with the remaining 1/2 c of Parmesan Cheese.  Cover with aluminum foil and place the dish on a cookie sheet to make transfer easier and safer to and from the oven.  Bake at 400 degrees for 1 hr 45 minutes covered.  Remove the foil and continue baking for 15 minutes more so the top will begin to brown.  Keep your casserole in the middle of the oven and turn your broiler on HIGH and broil the top until it is bubbling and well browned in spots for the best flavor.  Watch it close because the broiler can quickly cause it to burn.  It may take 5 minutes or so to broil the top well.  Remove from the oven and allow to sit for 15 minutes so the Sauce sets and you don't burn your tongue!  It's very hot right from the oven.

COPYRIGHT (c) 2011

HOMEMADE GRAVY

I must confess that I would drink Gravy with a straw if I thought no one was looking.   And if the Gravy was really good I may not even care if someone was looking.  Sad, I know.  Seriously, can you imagine Mashed Potatoes without Gravy!  I mashed creamy Yukon Gold Potatoes in the photo above and ladled silky rich Turkey Gravy over them for dinner tonight.  Homemade Gravy has such a completely different taste than any powdered mix or stuff in a jar.  It has a depth of flavor and richness that does not compare.
To make homemade Gravy you need the roasting drippings or juice from roasted Chicken, Turkey, Pork or Beef.  For a flavorful and amazing tasting Gravy the roasted Meat should be roasted in a way that brings out it's true flavor.   So if you roast meat add cut up Carrots, Garlic, Herbs like Thyme, Celery and Onions to the bottom of the roasting pan before you roast to flavor the drippings.  Strain all of the cooked Vegetables out before making your gravy.  So break out those straws and start Cooking The Amazing because it is Gravy time!


Here is the recipe.



1  1/2 c  Roasted Meat Juices
1 c  Stock (Beef or Chicken) to deglaze
4 T  Butter
4 T  All Purpose Flour
3/4 t  Sea Salt, fine grain
3/4 t  Black Pepper, fresh ground
1 c  Stock (Chicken or Beef)
1/2 c  Milk, whole (optional)
1 t  Fresh Thyme


1.  PLAN AHEAD:  This recipe uses Meat drippings from roasted Meat like Beef, Turkey, Chicken or Pork.  Follow your recipe to roast the Meat but be sure to add chopped Veg like Carrots, Onion, Garlic and Celery under the Meat as it roasts to add a lot of flavor to your Gravy.  After roasting Meat, remove the Meat and allowing the Meat to rest.  Remove all Veg leaving the fat and liquid in the pan.  Strain all the fat and juices into a large measuring cup or clear bowl.  Allow to sit for 3 minutes as the fat rises to the top then spoon as much fat off as you can reserving the juices.  In the pan that had the roasted Meat there will be cooked on bits stuck to the pan.   This is full of flavor.  Put your roasting pan over the burners of your stove (make sure it is flame proof) on high and add 1 c of Stock (Beef or Chicken depending on what your roasted Meat is.)  Use a wooden spoon and scrape up the cooked on Meat bits and dissolve them in the Stock.  This is deglazing.  And it also helps clean the pan.  Pour all the pan deglazing liquid into the same cup of the defatted Meat juices.

2.  In a large pan over medium heat melt the Butter.  When the Butter has melted whisk in the Flour until well incorporated and cook until bubbly for 2 minutes.  Add the Sea Salt and Pepper and whisk in well.

3.  Add in the reserved Drippings of roasting Juices mixed with the deglazing liquid and then add 1 cup of Stock and whisk bringing back to the boil for 2 minutes.   It will begin to thicken quickly.  Do not stop whisking so that it does not burn on the bottom of the pan.  Reduce the heat to low and simmer, whisking often, for 4-5 minutes.  Taste for seasonings and add Salt or Pepper as needed.  Just before serving add 1 t fresh Thyme.  You may add 1/2 c Milk at the end of the simmering stage for a creamy Gravy.
Serve Gravy immediately.

For the perfect Mashed Potato Recipe to go with this Amazing homemade Gravy click HERE.

COPYRIGHT (c) 2010

POTATO SALAD

Summer is just around the corner and so are family picnics and cookouts where side dishes like Potato Salad are expected on the table next to the Watermelon.  There are a million and one Potato Salad recipes and many are good but some are just boring Potatoes mixed with globs of Mayonnaise.   My Potato Salad recipe is full of flavor and will out shine the grilled Hamburgers and Hot Dogs because you are Cooking The Amazing.




Here is the recipe.



2 1/2 lbs.  Yukon Gold Potatoes
1 T   Sea Salt for cooking Potatoes
8  Eggs, large, boiled
2  Stalks Celery, diced
3  Green Onions, diced, including green parts
1/2 c  Red Onion, diced
4 T  Sweet Pickles, diced
3/4 c  Mayonnaise
1 1/2 t  Yellow Mustard, prepared
1/2 c  Sour Cream
1 T  Sweet Pickle Juice
2 T  Extra Virgin Olive Oil
1 1/2 T  Vinegar (White or Apple Cider)
1 1/2 t  Sea Salt
1 1/2 t  Pepper, fresh ground black
1/4 t  Celery Seed
1/2 t  Thyme, dried or fresh
Option:  2 T Capers, Bacon crumbles


1.  Peel and dice Potatoes into 1 inch chunks.

2.  Bring to a boil a large pot of water with 1 T of Salt then add the Potatoes, cover with a lid and reduce to a simmer for 15-18 mins until just tender.  Don't over cook to prevent watery Potato Salad.


3. While the Potatoes simmer, bring a medium pot of cold water with 8 large Eggs in it to a rolling boil and allow to boil for 3 minutes.  Then cover the pot with a lid and remove from the heat.  Allow to sit undisturbed for 15 minutes.

4.  Dice small (all about the same size) the Celery, Green Onions, Red Onion, Sweet Pickles and place aside.  Option:  Add 2 T of drained Capers.

5.  In a large bowl mix well the Olive Oil and Vinegar and Mustard until well mixed. 

6.  Add the Mayonnaise,  Sour Cream, Sweet Pickle Juice, 1 1/4 t of Sea Salt, Pepper, Celery Seed, Thyme and mix well.

6.  Drain the Potatoes well.  Allow to sit in a strainer for 5 minutes while you peel the eggs. 

7.  Peel the Eggs and remove the yolks from 4 of the Eggs.  Mash the 4 yolks into a paste with a fork and add to the Mayonnaise, Vinegar and Oil and Mustard mixture, mixing in well.


8.  Add the still hot Potatoes to the Mayonnaise mixture and fold gently avoiding breaking up the Potatoes, covering each Potato.

9.  Chop the 4 left over Egg Whites and add to the Potatoes.  Then add all the diced Onions and Celery mixture and fold into the Potatoes. 

10.  Taste and adjust if needed for Salt and Pepper.

11.  Slice the 4 remaining Eggs and layer over the top to garnish and cover with plastic wrap placed touching the top of the Potato Salad and refrigerate at least 4 hours.  Over night is best.

12.  If you are adding cooked crumbled Bacon, add it just before serving to the top.  It will be mushy and wet if you add it while being refrigerated.

13.  Garnish with Celery leaves on top which are full of flavor as an option.

                                  COPYRIGHT (c) 2010

CLASSIC BEEF STEW

BEEF STEW

Classic Beef Stew is a true one pot meal that is hearty, satisfying and will warm you up on the coldest day.   When it comes to comfort foods Beef Stew is a favorite because it has something for everyone, tender flavorful beef, sweet carrots and rib sticking potatoes that have stewed in a delicious gravy.  The familiar smell of stewing beef and vegetables brings everyone to the kitchen wondering when dinner will be ready.  I like to cut the Meat and Veg into large chunks because when you cook the Stew long and slow it will not cook down to mushy unidentifiable mystery bits.  A Potato should look like a Potato in your Stew, not baby food.   Make a big pot of Beef Stew and save some for left overs because we all know it is even better the next day when you are Cooking The Amazing.

Here is the recipe.


2 1/2 lbs. Beef Roast (Chuck or Butt is best)(Pick a roast with fat marbled in it.)
3/4  c  All Purpose Flour
1  t  Sea Salt, fine grain
1  t  Pepper, black fresh ground
4 T  Olive Oil
4 c   Hot Water
1/2 c  Red Wine (such as Cabernet Sauvignon)
3 T  Tomato Paste
4 T  Beef Base (The best is "Better Than Bouillon" Brand see below)
1 T  Worcestershire Sauce
2   Onions, Medium size
5  Potatoes, Yukon Gold, Large size (or 10 small)
3  Carrots, large
4  Cloves Garlic
1 t  Oregano, dried
2 t Thyme, dried
2  Bay Leaves
1 t  Black Pepper, black fresh ground
1 t  Sea Salt, fine grain
Optional:  8 oz. Fresh White Mushrooms, halved

Total Prep and Cooking time:  Approx 4 hours

1.  Preheat oven to 300 degrees.

2.  Use a heavy bottomed pot, like an enameled cast iron pot (like Le Creuset brand), to cook this in.  A thin flimsy pot will cause burning on the bottom and will ruin the flavor of  your stew.

3.  Cube the Roast into large 2 inch square chunks, trimming the fat off as you go from the outside.  Reserve the fat pieces to render later.

4.  Add the Olive Oil to your heavy bottomed pot and place over medium heat on the stove top and allow to heat up.

5.  Place the fat pieces you saved into the hot oil and begin to brown, stirring with a spoon for about 5 minutes.  Then remove all the fat pieces and reserve all the rendered fat in the pot.  Rendering this fat will bring maximum flavor to your stew.   Allow the rendered fat to stay heated in pot.

6.  Place all the Beef chunks in a large zip lock bag with Flour, 1 t Salt and 1 t Black Pepper.  Seal the bag tight then shake until well coated.

7.  Keep the heat of the fat in the pot at medium and dump 1/2 the flour coated Beef and any left over Flour into the pot.  Brown the Beef in 2 batches so that it does not steam but gets a good brown crust.

8.  Stir immediately with a large spoon to coat Beef with fat then allow to brown.  The Beef and flour will form a pasty coating.  This is important:  The Beef needs to brown well on all sides to develop full flavor potential.  Skipping this step will give you a less flavorful stew.  Let the meat brown before turning to the next side.  You are not fully cooking the meat.  This will take about 10-15 minutes to brown well.  Remove the beef and set aside when browned leaving any fat and cooked bits stuck to the bottom pot.  (While Beef is browning you can prep the vegetables.) Add more Olive Oil if needed and brown the second batch of Beef.  Then set aside with the first batch. 

9.  Peel the Potatoes and cut into quarters.  Peel Carrots and cut into large 2 inch chunks and peel and cut the onions into 8 piece chunks.  Peel garlic and chop into small pieces.  Set all aside.  By cutting in large chunks you will avoid "baby food" stew once cooked.

10. In a measuring cup, measure 1 cup of hot water from the tap.

11. Add the Tomato Paste, Beef Base, and Worcestershire Sauce to the 1 c of hot water and stir until dissolved.  See TIP below for more about Beef Base.  The pot should have a brown bits stuck to the bottom of the pan.  This is a lot of flavor that needs released by deglazing.

12. Pour this mixture into the empty pot and turn the heat up to high on the stove.  Using a wooden spoon, scrape up all the cooked bits on the bottom of the pan.  There is a lot of flavor in the cooked bits.  Scrape well while it starts to boil until the bottom is clean.  Add the 1/2 c Red Wine and stir.  Then add 3 cups of hot water and bring to the boil.

13. Once all the water is boiling, add the beef back into the pot and all the chopped vegetables, Oregano, Thyme, Bay Leaves, Sea Salt and Pepper.  Stir well.

14. Bring to the boil then reduce heat to Medium and allow to simmer for 5 minutes covered.  Add optional Mushrooms cut in half now if using.

15. After 5 minutes remove from the stove and place in the center of the oven and cook 3 hours at 300 degrees with the lid on tight.  Don't peek.

16. After 3 hours total cooking in oven remove from the oven.  Very gently stir and taste for Salt and Pepper.  Season as needed and stir.  Allow fat to come to surface and skim off.

17. Allow the Stew to sit with the lid off for 10 minutes before serving.  Remove the Bay Leaf before serving.  This is a choking hazard.

18. Serve with crusty bread and a simple green salad.

TIP:  "Better Than Bouillon" brand beef base is made with beef and vegetables in a concentrated form that is a million times better than boxed beef broth or those little salty squares of beef bouillon which taste more like salt than beef.  It is found in the grocery where the little square beef bouillon boxes are in an 8 oz jar.  It is available in organic also.

COPYRIGHT (c) 2010