Auntie Fannys Pea And Mint Mash Food
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
AUNTIE FANNY'S PEA AND MINT MASH
This is still only peas, tastes of peas, and does not pretend to be any great gourmet dish! It's a simple, comforting side dish, which should be served with roast chicken, roast potatoes, and another totally different-tasting veggie such as roasted butternut. In fact, that's exactly what I cooked for dinner tonight: roast tarragon chicken together with butternut fingers (from a pillow pack!) and a few potatoes. And salad. And wine.
Provided by Zurie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the onion and potato, and slice, then cut both into quite tiny pieces so they cook quickly.
- Heat a knob of butter in a saucepan. Fry the chopped onion and potato, stirring, until they just soften. Salt lightly.
- Add the peas, frozen or fresh, and add about 1/4 cup (or less) water. Bring to the boil, and stir well as soon as the frozen peas release their icy grip.
- Add more salt, the sugar and the pepper, and stir. Turn heat lower and put on lid.
- Simmer for about 7 - 10 minutes. Stir through at least once.
- Drain in a sieve over a bowl, keeping the cooking liquid. Chuck all into your processor, but the mashing part can be done with any other utensil which will do the job.
- Add the mint, to taste, and process until well mashed but not totally smooth. You will have to add 1 - 2 tablespoons of the cooking liquid, but do not make it watery!
- Taste for seasoning, and add more butter if you like.
- Serve as suggested, with contrasting flavours, which it will need, as it's only a side dish and cannot stand on its own.
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