Monday, November 20, 2006

More Recipes!

Thanksgiving Day is coming up this Thursday for us Yanks and Cherokee Echols thought she'd join in the Thanksgiving recipe sharing fun.
The Definitive Mashed Potato with Roasted Garlic

For the Garlic Paste:
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Start with the roasted garlic: Preheat the oven to 350 degrees F.
Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

Sweet Potato Pie

2 sweet potatoes, about 10 ounces each
1 3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted

2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.

Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

Pink Stuff

1 Can crushed Pineapple (drained)
1 Can Cherry pie filling or 1 small container frozen strawberries
1 package Cream Cheese
1 Container frozen Cool Whip
1/2 cup Pecans
1 banana sliced

Blend cool whip and cream cheese together then fold in remaining ingredients. Chill to set before serving.

Cherokee


Thank Cherokee for sharing and feel free to send recipes our way any ol' time.

Tamara

p.s. Nice to see you writing again, Minerva. Keep it up.

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