Jane And Michael Sterns Mashed Potatoes Food

JANE AND MICHAEL STERN'S MASHED POTATOES

Jane And Michael Stern's Mashed Potatoes image

Provided by Marialisa Calta

Time 40m

Yield Four to six servings

Number Of Ingredients 4

Ingredients

6 russet potatoes
6 tablespoons sweet butter
Salt and pepper to taste
3/4 cup warmed milk

Steps:

Peel the potatoes and place in a large saucepan of boiling water. Boil about 25 to 30 minutes, or until tender. Drain, then return to empty pot. Place over medium heat, tossing and stirring the potatoes to expel all moisture, about 1 to 2 minutes.
Mash the potatoes with a potato masher. When free of lumps, add butter, salt and pepper. Continue mashing until well mixed.
Mixing vigorously with heavy whisk, add the warm milk. The longer the potatoes are mixed, the fluffier the potatoes will be. Serve immediately, with extra pepper and butter, if desired.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams

JANE & MICHAEL STERN'S OLD-FASHIONED HOMEMADE TURKEY SOUP

Jane & Michael Stern's Old-Fashioned Homemade Turkey Soup image

Jane Grossman Stern and Michael Stern are American writers who specialize in books about travel, food, and popular culture. They are best known for their "Roadfood" books, website, and magazine columns, in which they seek out restaurants serving American regional specialties. (Sort of a precursor to "Diners, Drive-Ins and Dives".) This recipe was published over 25 years ago, and I used to alternate this with my Recipe #294487 to use my turkey carcass. I have also used orzo in this soup with great success. For either of my soups, I usually begin to make the stock or broth right after all my guests have left. I refrigerate it overnight, and make the soup the next day. You do need a meaty carcass to start with, which I couldn't indicate in the ingredient list.

Provided by JackieOhNo

Categories Poultry

Time 5h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 turkey carcass, and skin (from one cooked 12 to 14 lb. turkey)
3 large celery ribs, cut into 1-inch pieces
3 carrots, quartered
2 large onions, quartered
12 peppercorns, crushed
2 large bay leaves
2 teaspoons salt (optional)
1/4 cup butter or 1/4 cup margarine
3 medium celery ribs, thinly sliced, about 1 cup
3 large carrots, peeled and diced, about 1 cup
2 large onions, diced, about 2 cups
2 medium zucchini, diced, about 1-1/2 cups
2 garlic cloves, crushed
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/2 cup uncooked fine noodles (angel-hair) or 1/2 cup long-grain rice
1/2 cup chopped fresh parsley
salt & freshly ground black pepper, to taste

Steps:

Prepare broth: Cut turkey meat from carcass; chop to measure 3 cups; cover and refrigerate to add to soup. Break up turkey carcass and place with skin in large kettle. Add celery pieces, quartered carrots and onions, peppercorns, bay leaves and salt, if desired. Add 12 to 15 cups water to cover carcass completely. Bring to boil over high heat; reduce heat to low; simmer, covered, 4 hours, stirring occasionally. Cool broth; using colander, strain broth into large bowl; refrigerate to chill completely. Discard turkey bones and cooked vegetables.
Prepare soup: In 4-quart saucepan over medium heat, melt butter; add diced celery, carrots, onions, zucchini, garlic, rosemary, and thyme. Cook 7-10 minutes, stirring frequently until vegetables are golden. Remove cooled broth from refrigerator; skim chilled fat from broth surface and discard. Measure 8 cups turkey broth, returning surplus to refrigerator for later use. Add broth to vegetables; bring to boil. Stir in noodles; return to boil. Reduce heat to low; simmer, covered, 15 minutes until noodles are tender. Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through. Season with salt and pepper.

JANE AND MICHAEL STERN'S BROCCOLI CASSEROLE

Jane and Michael Stern's Broccoli Casserole image

From Lyn Rosetto Kasper and Sally Swift's book, "The Splendid Table: How to Eat Supper", this recipe originated in Gainesville, Florida, and pays homage to the late Mamo Lo Alexander and her soul food restaurant, where she was a local folk hero. They write, "Her broccoli casserole magically transformed the dour stalks of green into something rich, sweet and satisfying by combining them with a luxurious and ultra-soulful melange of eggs, cheese, sugar and cushiony white bread. We make a batch to split (with a tiny bit left over for the next day) whenever we are in desperate need of culinary comfort, southern-style."

Provided by Epi Curious

Categories < 60 Mins

Time 50m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

5 -6 slices white bread, soft, torn into bite-sized pieces
3 large eggs
1/4 cup milk
4 tablespoons butter, melted
1 cup cheddar cheese, grated
1 teaspoon salt
3 tablespoons sugar
1 1/2-2 cups broccoli, florets only, chopped fine (1 small bunch)

Steps:

Preheat oven to 350 degrees. Butter an 8-inch square Pyrex baking dish. Cover the bottom of the dish generously with the torn bread.
Combine the eggs, milk, melted butter, cheese, salt and sugar in a bowl. Mix ntil combined. Stir in the roccoli and pour the mixture over the read.
Cover with aluminum foil and bake for 35 minutes. For a chewier top, remove the foil during the last 10 to 12 minutes of baking. If you want a crisper crust, run the casserole under the broiler.

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