Sweet Potato Souffle

So it seems that I owe you all two more recipes.  SO BE IT THEN!

First, we have a delicious side dish, perfect for your holiday buffet or intimate dinner.  Even better, you can fully assemble the dish, and refrigerate uncooked overnight, thus eliminating the need to bring out the mixer the day of the party!  Make-ahead and delicious?  Perfect.

 

• 3 cups cooked, mashed sweet potatoes 
• ½ cup sugar
• 1/3 cup milk
• 2 eggs
• 1 tsp. vanilla
• ½ cup butter, melted

Combine all with electric mixer. Put in 13 x 9 in. pan

Topping:

• 1 cup light brown sugar
• 1 cup chopped nuts
• 1/3 cup flour
• 1/3 cup melted butter

Sprinkle topping over sweet potato base.

Bake at 350 for 25 – 30 minutes

Corn Chowder Salad

Photo courtesy of foodandwine.com

Hello everyone! Yes, yes, I know, it has been a ridiculously long time since I've written. You've forgotten what I look like, and I can barely remember the sound of your chewing.

That was a little gross. My apologies.

So, I'm currently at the beach (be jealous), relaxing by the pool (more jealous), and I figured it was about time I got back on the blogging horse. (Coincidentally, there are wild horses here.)

Which brings me to today's recipe, which I made for the 11 of us at the house last night: Corn Chowder Salad.

Are you confused? Chowder salad?

Suffice it to say, this salad is everything you'd get in corn chowder, minus the liquid. Sweet corn, onions, potatoes, bacon, bell pepper... Delish! Now, I made some changes to how I made this dish: I par-boiled the cut potatoes, then sauteed them in the bacon fat to soak up all the juices.

By the by, I got this recipe from the most recent Food and Wine magazine, and it was submitted by Josh Kilmer-Purcell and Brent Ridge, the Beekman Boys!

• 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 red bell peppers, cut into 1/2-inch dice
• 8 ears of corn, kernels removed
• 1 medium red onion, thinly sliced
• 1/4 cup cider vinegar
• 1/4 teaspoon crushed red pepper
• Salt

1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
3. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.

Carrot, Parsnip, and Golden Beet Puree

I know it isn't the best photo... but it is damn tasty...

So readers, I know that in my last post, I expressed some, shall we say, dissatisfaction with root vegetables. After a long, cold winter chock-a-block with roasted root this and baked root that, you just want something fresh and light.

Well then, step right up, because this root veggie puree is as fresh and light as they come. And it couldn't possibly be any easier, thanks to the magical cooking powers of steam.

• 2 lbs carrots, peeled and chopped
• 1 lb parnips, peeled and chopped
• 1 lb golden beets, cleaned, peeled, and chopped
• 1 tsp salt
• 1 1/2 cups water
• 1 cup vegetable broth
  
• 2 Tbsp butter (optional)

1. In your favorite pot, fitted with your favorite steaming attachment, bring water, broth, and salt to a boil.
2. Add vegetables to steamer and cover. Steam until tender, 15-30 minutes, depending on the thickness of your veggies. Check liquid level periodically; if running low, add more water.
3. Once tender, pour veggies into a mixing bowl. Using a potato masher, pastry cutter, or other such implement, mash vegetables together. Pour in small amounts of steaming liquid to help puree come together (this will also add flavor and salt). If desired, mash in butter for a silkier texture. Serve hot.
   

Ultimate Comfort Food: Homemade Mac & Cheese

Macaroni and cheese is the ultimate comfort food. Not that crap from a box... the real kind. I don't care if you call it "cheese and macaroni", if it involved powdered yellow crap, it isn't mac & cheese.

It has been snowy and gross outside here this week, and this recipe never fails to warm the body and the soul.

Here's my fairly easy recipe!

• 1 lb Elbow macaroni
• 1 lb Sharp cheddar cheese, shredded
• 1/2 cup (1 stick) butter
• 3/4 cup Flour
• 1 quart milk (I use 2% for cooking)
  
• 1 cup Panko bread crumbs
• 1 Tbsp + 1tsp garlic powder, separated
  
• 1 Tbsp + 1tsp black pepper, separated
  
• 1/2 tsp ground nutmeg
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt

1. Preheat oven to 350 degrees and grease a 13" x 9" pan (I use cooking spray).
2. Cook elbow macaroni according to box directions. Drain and let stand.
3. In heavy saucepan, melt butter over medium heat. Once melted, whisk in flour, cayenne pepper, 1Tbsp garlic powder, and 1Tbsp black pepper. You have now made a roux. Continue to stir your roux over the heat for 2-3 minutes to cook off the floury taste.
4. Whisk in the milk, eliminating all the clumps of roux. Bring almost to a boil. The sauce should thicken. This is called a bechemel sauce (aka milk sauce). Add nutmeg and stir.
   
5. Switch to a wooden spoon. Working in small handfuls, stir in the cheddar cheese. Do not add more until the last handful has melted completely. Repeat. Reserve approx. 1 cup shredded cheddar for the top.
6. Combine pasta and sauce and stir.
7. Pour into prepared 13" x 9" baking pan. Using the back of your spoon, smooth out the surface. Sprinkle remaining cheddar cheese evenly across the top.
8. Combine panko bread crumbs, salt, and remaining black pepper and garlic powder. Sprinkle evenly over the top.
9. Cook, uncovered, for 25-30 minutes, or until bubbly and golden brown. Remove from oven and let sit for 5 minutes before serving.