Make-Ahead Mashed Potatoes

I have been waiting almost a year to share my 2018 Thanksgiving recipes. 🙂

These mashed potatoes were so delicious, my son is planning to make them himself this year as his contribution to the feast. (…and to ensure that they make it back on the menu!) He has also requested scalloped potatoes. :/

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I prepared the potatoes in advance, earlier in the day, and kept them warm in a slow-cooker until the rest of the meal was ready to be served.

The beauty of this recipe is that the potatoes can be made up to TWO days before Thanksgiving. The finished dish can be gently reheated with just a little more dairy. The science behind this is that because the butterfat coats the potato starches, it prevents them from becoming sticky or gummy. If you are apprehensive to make this dish so far in advance, the potatoes can be prepared through step 6 (riced) and the remaining steps can be completed just prior to serving.

Yield: 8 servings

  • 4 lb. medium Yukon Gold potatoes, scrubbed
  • Kosher salt
  • 2/3 to 1 cup heavy cream
  • 2/3 to 1 cup whole milk
  • 1 1/4 cups (2½ sticks) unsalted butter, cut into pieces
  • 1/2 cup sour cream
  • freshly ground black pepper
  1. Place potatoes in a large pot and pour in cold water to cover by 1″.
  2. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil.
  3. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes.
  4. Drain and return potatoes to warm pot to dry (off heat).
  5. Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
  6. Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt.
  7. Mix with a potato masher until butter is melted and combined.
  8. Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream.
  9. Taste and season with salt and pepper as desired.

Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.

Greens with Tomatoes, Creamed Mozzarella & Wild Rice

While my kids were away at sleep away camp over the summer (for one week), my sweet husband encouraged me to make dishes that were loaded with my favorite greens, etc. (dishes that may not have thrilled my kids!) Don’t worry, we also went out to eat. 🙂

I had wanted to make this dish after reading about how the recipe creates a faux burrata- genius! This recipe was adapted from Epicurious.com, contributed by Abra Berens. I substituted my beautiful CSA chard for the kale. This dish would also be delicious using true burrata, of course. 😉 I used pre-sliced fresh mozzarella but would use torn pieces from a ball of fresh mozzarella next time. It would have improved the burrata hack. Any cooked grain could be substituted for the wild rice as well.

We ate this dish as a main course, but it would also be a nice side dish or salad course.

Yield: Serves 2 to 4 as a main course

  • 1 small yellow onion or 1/2 large yellow onion, cut into thin slices
  • 4 garlic cloves, sliced
  • coarse salt and freshly ground black pepper
  • 1/4 cup white wine or rosé
  • 1 cup wild rice, soaked overnight in 4 cups water (can substitute farro, quinoa, brown rice, etc.)
  • 1 bunch (4 cups) red or rainbow chard or kale, midribs stripped, cut into 1/4-inch ribbons
  • 1 ball (8 oz, 1/2 pound) fresh mozzarella
  • 4 T sour cream (or yogurt or creme fraiche)
  • 1 lemon, zest and juice
  • 1 pint (2 cups) grape or cherry tomatoes, halved
  1. Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
  2. Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
  3. Add the white wine and reduce by half.
  4. Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
  5. In a mixing bowl, sprinkle the chard/kale with a pinch of salt. Massage until the greens are dark green, limp, and tender in mouthfeel.
  6. Tear the mozzarella into rough chunks.
  7. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
  8. When the wild rice is cooked, drain any residual liquid and let cool.
  9. Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
  10. Taste and adjust the seasoning.
  11. Dot with the creamed mozzarella and serve.
Note: The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leaf—once it is easily chewable, you’re done.

Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
  • 1/4 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • freshly squeezed lime juice from 1 lime (about 2 T)
  • 1 T freshly grated Parmigiano Reggiano cheese
  1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
  2. Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
  3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
  5. Off the heat, stir in the lime juice and Parmesan.
  6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

  • 8 ears corn, husked and silks removed
  • 1/2 cup light sour cream
  • 1 T fresh lime juice
  • pinch or two cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 cup minced cilantro, or more, to taste
  • coarse salt and freshly ground black pepper
  • 1/4 cup crumbled cotija or goat cheese
  • tortilla chips, for serving
  1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
  2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
  4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
  5. Combine the corn kernels with the sour cream mixture.
  6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

Chicken Paprikash with Buttered Egg Noodles

I have another saucy chicken dish to share. 🙂 My husband has very fond memories of eating Chicken Paprikash during his childhood, so I jumped at trying this version. The cream perfectly balances the spice in the sauce. It’s a great comfort food dish.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs, increased the garlic, and used crème fraîche instead of sour cream in the sauce. I also incorporated some smoked paprika. We ate it with roasted asparagus on the side.

  • ½ cup sour cream, crème fraîche, or Greek yogurt, at room temperature
  • 10 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds)
  • Kosher salt
  • freshly ground black pepper
  • 1 large yellow or sweet onion, peeled and chopped
  • 8 garlic cloves, smashed and peeled
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 16-ounces (2 cups) canned crushed tomatoes (from a 28 oz can)
  • 12 ounces egg noodles
  • ½ cup parsley leaves with tender stems, finely chopped
  1. Preheat oven to 300°, preferably on convection. (I roasted the asparagus first and then reduced the temperature.)
  2. Take creme fraiche (or sour cream or yogurt) out of fridge—it needs to come to room temperature.
  3. Place chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper. Set aside.
  4. Peel and chop the onion. Smash the garlic cloves with the flat side of your knife and peel.
  5. Heat a large ovenproof skillet over medium-high. Add 1 T butter and 1 T olive oil, swirl to melt.
  6. Using tongs, add chicken “skin side” down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until golden brown and crisp, 6-7 minutes. Transfer chicken skin side up to a plate.
  7. Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
  8. Add paprika and cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds (the spices burn very easily, turning them bitter and chalky, so make sure to keep them moving in skillet and have can of tomatoes close at hand).
  9. Add tomatoes to skillet. Add 3/4 cup water and add to skillet. Stir until incorporated, season with several pinches of salt, and bring to a simmer.
  10. Using tongs, arrange thighs skin side up back in skillet (along with any accumulated juices), nestling into liquid but not submerging (you want the “skin side” to be exposed so it stays crispy).
  11. Transfer skillet to oven and roast until chicken is fully cooked and tender enough to release from the bone when prodded with a fork, 15-20 minutes, or until center of thickest part of the meat reaches 165 degrees.
  12. About halfway through chicken cook time in the oven, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, stirring occasionally with tongs. Drain noodles in a colander.
  13. Transfer noodles to a large bowl, add remaining 2 T butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
  14. Add half of the finely chopped parsley to noodles; toss to coat.
  15. Carefully remove skillet from oven (handle will be hot!). Using tongs, transfer chicken skin side up to a clean plate.
  16. Taste sauce and season with more salt and pepper, if needed.
  17. Spoon about ¼ cup sauce into a small bowl and stir in creme fraiche (sour cream or yogurt) until smooth (this slowly brings up the temperature of the sour cream so it doesn’t split when it hits the hot skillet). Pour back into skillet and stir to combine.
  18. Arrange chicken thighs and juices back in skillet and top with remaining chopped parsley. Serve over noodles. (I arranged the chicken and sauce over the noodles in a serving bowl and garnished with parsley.)

Baked Cinnamon Sugar Donuts

My daughter is obsessed with donuts- specifically donuts with pink icing and sprinkles. Her new bicycle bell is a life-size pink frosted donut with sprinkles! 🙂

I must say that she was quite pleased with this cinnamon sugar variation. When we debated over whether or not they were too heavily coated with cinnamon sugar, both of my kids informed me that such a problem was not even possible. 😉

This recipe is from Sally’s Baking Addiction. Using my mini donut pans, this recipe made 12 donuts. I substituted 1/2 cup of buttermilk instead of a combination of yogurt and milk and I reduced the amount of butter in the topping. They made a very special breakfast.

Yield: 8 standard size donuts or 12 mini donuts

For the Donuts:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (60ml) buttermilk (or skim, 1%, 2%, or whole milk, almond milk, soy milk, or coconut milk), at room temperature
  • 1/4 cup (60g) yogurt or sour cream (nonfat, low-fat, vanilla, plain, Greek or regular yogurt), at room temperature (I used another 1/4 cup of buttermilk)
  • 2 T (30g) unsalted butter, melted
  • 1 1/2 tsp pure vanilla extract

For the Coating:

  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 4-5 T unsalted butter, melted

To Make the Donuts:

  1. Preheat oven to 350°F (177°C), preferably on convection. Spray a donut pan with non-stick spray. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
  3. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
  5. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
  6. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
  7. Bake the remaining donut batter and transfer to the wire rack. Allow donuts to cool down until you can handle them.

To Coat with Cinnamon Sugar:

  1. Combine the sugar and cinnamon in a medium bowl.
  2. Brush the melted butter, on the top or on the top and bottom, as desired; dunk into the cinnamon sugar mixture coating all sides.
  3. Donuts are best served immediately.

Notes:

  • Leftovers keep well covered tightly at room temperature for up to 2 days.
  • You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave, usually a few seconds.

French Strawberry Cake

A friend shared this wonderful recipe with me knowing that I go strawberry picking every June. I couldn’t wait for my fresh picked berries to make it though. 😉 It was such a crowd pleaser, I will have to make it again with my special berries! It’s a summertime version of French Apple Cake. We ate it for dessert but it would also be fabulous as a coffee cake.

This recipe was adapted from Foodtastic Mom, via The View from the Great Island. I used 3 large eggs instead of jumbo eggs and modified the baking time. The recipe suggests baking the cake in a springform pan or a cast iron skillet. Next time, I’ll have to try the skillet version. Amazing!

Yield: Serves 6 to 8

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp coarse salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar, divided
  • 1 1/2 tsp pure vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 14 ounces fresh strawberries, hulled and sliced
  1. Set oven to 350°F, preferably on convection.
  2. Lightly spray a 9 or 10 inch springform pan with cooking oil spray. (Alternatively, a 10-inch cast iron skillet can be used.)
  3. Whisk together the flour, baking powder, and salt and set aside.
  4. Cream the soft butter with 1 cup of granulated sugar in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  5. Beat in the eggs, one at a time, and then beat in the vanilla.
  6. Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but be careful not to overmix.
  7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with the remaining 1/4 cup of granulated sugar.
  8. Bake for 35 to 40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. This cake is meant to be custardy in the center. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. (I baked mine for 38 minutes in a 9-inch springform pan.) Update: The (also delicious) 10-inch cast iron skillet version made with freshly picked berries baked for 35 minutes. I may even check it slightly earlier next time.
  9. Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. If using a skillet, serve the cake right out of the pan.
  10. Cool completely on a rack before slicing.

Notes:

  • This version uses half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
  • Other berries or fruit can be substituted for the strawberries.

One Year Ago: Berry Breeze and Blueberry Muffin Tops with Streusel Topping

Two Years Ago: Whole Grain Blueberry Muffins with Orange Streusel

Three Years Ago: Dori Sanders’ Blueberry Cornmeal Muffins

Four Years Ago: Alton Brown’s Berry Muffins

Five Years Ago: Whole Wheat Raspberry Ricotta Scones

Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon canola oil
  • 1 large egg
  • 1/2 cup milk (I used 1 percent milk)
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar, for dusting, optional

To Make the Cake:

  1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
  2. Whisk sugar, salt, melted butter, and oil in a large bowl.
  3. Whisk in egg, milk, sour cream, and vanilla.
  4. Stir flour, baking powder, and baking soda in a small bowl.
  5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

  1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
  2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
  3. Spoon 2 tablespoons batter into each cup and spread evenly.
  4. Sprinkle with crumb mixture.
  5. Bake until light golden and cakes are just firm, about 15 minutes.
  6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
  7. Dust with Confectioners’ sugar, as desired.

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