Dinner At Sheila's

Here is a basic recipe for the  Mashed Potatoes I served at Thanksgiving. With the turkey taking up one oven, and even if you are lucky enough to have two ovens, it’s always a juggling act trying to figure out which sides to put in which oven and when.  Especially if you make as many side dishes as I do.

This version of mashed potatoes includes a way to keep them warm on the stovetop for several hours before the meal.  Here’s the basic recipe.  It could be doubled for a large crowd.

Mashed Potatoes

6 pounds baking potatoes (about 10 large russets)

Kosher salt to taste

1 cup whole milk, half and half, or combination, hot, but not boiling (plus more if needed)

About 1 stick (8 tablespoons) unsalted butter, room temperature

Fresh ground black pepper to taste

Wash and peel the potatoes, cut in quarters, keeping them immersed in a bowl of cold water to prevent them from browning as you work.

Put the potatoes in a large pot,  covered with cold water.  Stir in 2-3 teaspoons of salt.

Cover the pot and bring to a boil over high heat.

Uncover, reduce heat to medium and cook at a medium boil for 15-20 minutes, until the potatoes can easily be pierced with a sharp knife.  Taste them to be certain they are done.

Transfer the potatoes to a colander to drain.

Return the potatoes to the empty dry pot, place over moderate heat and toss for 30 to 60 seconds to dry them.  Remove from the heat.

Using a ricer or a food mill,  press the potatoes through a bit at a time into a large pan or bowl.

Using a wooden spatula beat in the butter, mixing until the butter is melted and the potatoes are smooth.  Season with salt and pepper, and pour in 2/3 cup of the hot milk/cream, stirring until completely incorporated.

Adjust seasonings and stir in more butter or milk if you wish.  to lighten the the potatoes beat briefly with a wire whisk.

Serve at once or keep warm for several hours using the method below.

 Place the mashed potatoes in the top of a double boiler or in a heatproof bowl (or pan) over a larger pot that contains several inches of hot, but not simmering water.

Smooth the top of the potatoes and cover them completely with a thin layer of hot milk.

Potatoes can be held like this for up to 3 hours.

To reheat, bring the surrounding water to a simmer and beat the potatoes with a spoon or a spatula to lighten and incorporate the layer of milk.  Add more butter or milk/cream if desired.

For our holiday dinner I served mashed potatoes to accompany the brisket.  Instead of using my Kitchen Aid Mixer as I so often have, and keeping them warm by placing the covered bowl over simmering water, I decided to simplify things and use my mother’s old potato masher to make her mashed potatoes.

The Jewish holidays always make me think of my mother.  Our home was where the holiday dinners took place, and my mom did all the cooking and baking from scratch herself.

My sister and I would set the table, and my brothers were nowhere to be found, but you could be sure to find my mother in the kitchen up to her ears in chicken soup, chopped liver, brisket, mashed potatoes, and sponge cakes!  And loving every minute of it.

The morning of  our dinner this past Wednesday the last thing on my list to make was the mashed potatoes.  I decided to use mom’s old fashioned potato masher which I inherited after she passed away 32 years ago, at much too young an age.

My mother was not the proud owner of jewels and furs, but she most certainly did have her favorite kitchen tools, cake pans, roasting pans, and aprons.  These are the items I am so grateful to have now. In many ways I feel closest to her when I am alone in the kitchen using her broken flour sifter, or her dented potato masher remembering that she held those very same tools making countless sponge cakes and mashed potatoes throughout her life.

Mom’s Mashed Potatoes

Bring 5 pounds of Russet potatoes, peeled and quartered, and covered with salted water in a large stockpot to a boil.  Sometimes she would add a whole peeled onion to the pot as well.

Boil for about 30-40 minutes until a sharp knife can easily pierce a potato.  Drain and  return the pot to the hot burner to dry them a bit. 

Mash the potatoes until fluffy, with very few lumps.  If you’ve cooked the potatoes long enough this should be fairly easy.  Add some butter (or pareve margarine if you keep kosher), kosher salt, freshly cracked pepper, and enough warmed milk mixed with some half and half if you want, (non-dairy cream, if you’re kosher).  Add one or two lightly beaten eggs to the potatoes.  Mix well, and put the potatoes into a large greased ovenproof dish. Dot with butter and bake in a preheated 350 degree oven for 45 minutes to an hour.  If you prepare them early in the day refrigerate them until ready to bake. 

Of course you can use a potato ricer, or mixer with the whisk attachment for the above recipe, but I have to say that old wooden handled, dented potato masher still makes a delicious bowl of mashed potatoes!

This recipe originally came from a microwave cookbook that came with my GE range of twenty plus years.  With our kitchen remodel four years ago we replaced that range with my GE Mnogram electric cooktop and my GE Monogram double ovens, both of which I really love.

I have never been one to cook with a microwave so I prefer to make this if time allows in the oven.  However, reheating leftovers such as these in the microwave works very well.

Since my son and his girlfriend were visiting this past weekend from San Francisco   I made these Twice Baked Potatoes (one of his favorites) to accompany his request for my chicken teriyaki.  I omitted the bacon this time as a means of lightening the fat and calories just a bit, but believe me, the addition of crumbled Applewood smoked bacon along with the Vermont white cheddar and scallions just puts them over the top.

An advantage of this as a side dish is that it can be prepared ahead if you choose.  Simply refrigerate before reheating with the toppings just before serving.

Twice Baked Potatoes (adapted from the GE Microwave Convection Cookbook)

makes 4 serving

4 large  baking potatoes (Russet)

4 tablespoons salted butter

1/2 cup milk ( skim, whole, half-and-half, or any combination), warmed

1 teaspoon kosher salt, or to taste (potatoes absorb a lot of salt so be generous)

1/4 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon garlic powder or granulated garlic

1 cup Vermont white cheddar cheese, shredded

1/2 cup minced scallions, white and green parts

1/2 cup crumbled cooked bacon (optional)

My method for baking potatoes is as follows:  I rub the outside of the potatoes lightly with olive oil, and sprinkle with kosher salt before baking on a tray in a 450 degree oven for about an hour for large potatoes.  For smaller potatoes lessen the baking time.

This results in a very crispy tasty skin, and a well cooked interior, making even a regular baked potato especially delicious.

When potatoes are done, carefully cut the cooked potatoes in half lengthwise.  They will be hot!  Scoop out the potatoes leaving a 1/4 inch shell.  Set aside. 

In a mixing bowl, combine scooped out potato, butter, milk, salt, pepper and garlic powder.  Whip potatoes with electric mixer for 1 minute until smooth.

In a baking dish place the potato shells and fill with the whipped potato mixture.  Sprinkle cheddar cheese, bacon (if using), and scallions on top.

Bake in a 350 degree oven or microwave just until cheese is melted and mixture is heated through.

It’s amazing to me as one season ends and the next begins how I’m always ready for the change.  As eager as I am in the spring to get gardening again after a long winter I’m just as anxious in the fall to put the garden to bed for another season.

As the annuals and perennials fade, the mums, pumpkins, gourds and fall foliage take center stage. To me, there’s something very comforting about the perfect order nature provides in what seems to be an increasingly imperfect world.

Equally exciting to me is the culinary transformation that occurs as our thoughts turn to the array of foods we can create unique to whatever season we’re in.  There’s something thrilling about throwing that first steak of the summer on the grill and putting up that first pot of soup in the fall…it’s almost as if it was the first time for either.

Today was a much needed rainy day.  With the weather changing, what better thing to do on a rainy day than make a pot of soup? 

This soup I’ve created is based on two recipes from Ina Garten’s Back to Basics Cookbook. I’ve added the carrots, celery, and onions with a roux from her East Hampton Clam Chowder to the puree of her Roasted Potato Leek Soup, with a few other changes.

Roasting the potatoes and leeks enhances the flavor, while the addition of the sauteed vegetables and fresh thyme to the rich puree results in a hearty, comforting soup.  The addition of the white wine doesn’t hurt, either!

Sheila’s Roasted Potato Leek Soup 

Part 1

Preheat oven to 400 degrees.

1 and 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand

1/4 cup good olive oil

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

6-7 cups chicken stock, (preferably homemade, but good store bought will do)

1/2 cup half and half (can substitute heavy cream or milk)

Combine potatoes, and leeks in a sheet pan in a single layer.  Toss with olive oil,  and 1 teaspoon salt, and 1/2 teaspoon pepper to coat evenly.

Roast 40 to 45 minutes until tender, occasionally turning with a metal spatula.  Remove pan and place on two burners.  Stir in 1/2 cup white wine, and 1 cup chicken stock.  Cook on low heat, scraping up any roasted bits sticking to the pan.  (That’s where a lot of the flavor is).

Transfer to a Dutch oven or a large pot.  Add 4 cups of chicken stock, and puree with an immersion blender. 

Note:  If you do not have an immersion blender you can use a food processor fitted with the steel blade.  In batches, transfer the roasted vegetables, adding the pan liquid and about 4 cups of the chicken stock to make a puree.  Pour the puree into a large pot or Dutch oven.

Add enough of the remaining 1 to 2 cups of stock to make a thick soup.  Add 1/2 cup half and half, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

Part 2

4 tablespoons unsalted butter

2 cups chopped yellow onions

2 cups medium-diced celery

2 cups medium-diced carrots

4 cups peeled medium -diced potatoes (russet)

2 teaspoons minced fresh thyme leaves (1/2- 3/4 teaspoon dried)

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 cups chicken stock

4 tablespoons unsalted butter

1/4 cup flour

1/2 cup hot chicken stock

In a large heavy-bottomed saute pan melt 4 tablespoons butter.  Add the onions and cook over medium-low heat for 10 minutes or until translucent.  Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.

Add 2 cups of the chicken stock and simmer uncovered until vegetables are tender, about 20 minutes.

In a small pot, melt 4 tablespoons butter and whisk in 1/4 cup flour.  Cook over very low heat for 3 minutes, stirring constantly.  Whisk in 1/2 cup hot stock, and then pour this mixture back into the cooked vegetables.  Simmer for a few minutes until the broth is thickened.

Add the vegetables to the potato puree in the Dutch oven.  Taste for salt and pepper.

Optional:  When ready to serve,reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup freshly grated Parmesan cheese.  Garnish with a sprig of thyme.

My younger son and his girlfriend are visiting this week from San Francisco.  He requested a Greek meal with some of his favorite dishes for dinner last night.  Happy to oblige I came up with the following menu. 

Greek Salad dressed with an olive oil, red wine vinegar and oregano vinaigrette

Grilled Pita Bread brushed with olive oil, salt, pepper, and oregano, and served with tzatziki (cucumber yogurt) sauce for dipping

Grilled Lamb Chops marinated with herbs, garlic, lemon juice, and olive oil

Roasted Greek Chicken and Potatoes with garlic, lemon, and oregano

Greek Style Green Beans with Tomatoes, and of course, olive oil, garlic, parsley, and oregano

You might ask yourself is there ever such a thing as too much garlic, olive oil, lemon juice and oregano???  The answer…NEVER!   

However, when it came to dessert I did digress.  I baked my Coconut Layer Cake fulfilling a promise to my son’s girlfriend.

Grilled Lamb Chops (Greek Style)

Place 2 racks of rib lamb chops  (8 small chops to each rack) in shallow pan.

Drizzle extra virgin olive oil over the lamb.

Squeeze the juice of 1 large lemon over the lamb.

Smash 6-8 cloves of fresh garlic and place around the lamb.

Roughly chop several stems of fresh rosemary, fresh greek oregano, and fresh mint and scatter over the lamb.

Season liberally with kosher salt and freshly cracked black pepper.

Cover with platsic wrap and refrigerate for several hours. 

Allow lamb to get to room temperature before placing on a hot grill (It’s a good idea to wrap the bones with some foil to prevent them from burning).

Grill 5- 8 minutes per side  to desired doneness.

Roasted Greek Chicken and Potatoes

Potatoes:

6 medium Russet potatoes

1 teaspoon kosher salt

1/4 teaspoon freshly cracked pepper

1 teaspoon garlic salt

2 teaspoons dried oregano

several cloves of fresh garlic,smashed

several sprigs of fresh Greek oregano

1/2 cup lemon juice

Chicken:

1- 3 pound fryer chicken

3/4 teaspoon kosher salt

1/4 teaspoon freshly cracked pepper

1 teaspoon dried oregano

3/4 teaspoon garlic salt

1/4 cup olive oil or melted butter or combination

1/4 cup lemon juice

Pare and quarter potatoes lengthwise.  Place in bowl and toss with ingredients through 1/2 cup lemon juice.  Let marinate while chicken roasts, mixing often so potatoes don’t brown.  Rub inside and outside of chicken with salt, pepper, oregano and garlic salt.  Place breast side up in pan and drizzle oil/butter and lemon juice over the bird.  Roast uncovered in a preheated 375 degree oven for 15 minutes.  Remove from oven.  Remove chicken and place potatoes and marinade on the bottom of the pan and put chicken on top.

Continue roasting another 30-45 minutes, basting occasionally until breast is golden brown.  When browned on breast side turn back side up and roast uncovered, basting occasionally for another half hour.

Note:  You can double the recipe using 2-3 pound chickens or 1- 6 pound chicken, adjusting cooking time accordingly.

Greek Style Green Beans and Tomatoes

1/2 cup olive oil

1 large onion, thinly sliced

2-3 garlic cloves, crushed

2 pounds fresh green beans, trimmed, but left whole

1 large tomato, seeded and chopped

1 -8 ounce can tomato sauce

1/2 cup water

2 tablespoons minced fresh parsley

1 teaspoon dried oregano

2 teaspoons sugar

Kosher Salt and freshly ground pepper to taste

Heat the oil over medium in a large saute or saucepan.

Add the onion and garlic and saute until wilted and translucent.

Add the green beans and saute, stirring often for 5 minutes.

Add the tomatoes, water, parsley, oregano, sugar, salt and pepper, and stir to combine.

Bring to a boil, reduce to low and simmer covered until green beans are well cooked, 35-45 minutes.

Adjust seasoning and serve.