BOILED POTATOES WITH BUTTER AND MINT
The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."
Provided by Julia Moskin
Categories quick, vegetables, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
- Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
- Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED CHERRY TOMATOES WITH PINE NUTS
Make and share this Sauteed Cherry Tomatoes With Pine Nuts recipe from Food.com.
Provided by Chef TraceyMae
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Add garlic and tomatoes and saute until tomatoes are just heated through, stirring occasionally about 5 minutes.
- Add toasted pine nuts, basil and vinegars, stir 1 minute.
- Season with salt and pepper.
- Transfer tomato mixture to shallow platter.
- Garnish with fresh basil sprig and serve.
CHERRY DELIGHT
This is my mom's recipe. It is a family requested recipe that she usually makes for Christmas. She's even added green food coloring to the cool whip to give it the festive look.
Provided by KimmieOH
Categories Dessert
Time 20m
Yield 1 9x13 pan
Number Of Ingredients 6
Steps:
- Melt butter, pour into a 9 x 13 dish add graham cracker crumbs.
- Press in bottom of 9 x 13 forming a crust.
- Bake 350 degrees for 8 10 minutes.
- Let cool.
- Beat cream cheese and powdered sugar with a mixer until smooth and creamy.
- Pour on top of cooled cracker crust smooth out.
- Pour cans of cherries on top of the cream cheese mixture then top the cherries with cool whip.
SWEET POTATO PURéE WITH BROWN SUGAR AND SHERRY
Provided by Janet Fletcher
Categories Potato Side Bake Thanksgiving Vegetarian Sweet Potato/Yam Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
- Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
SWEET POTATO CASSEROLE DELIGHT
This sweet potato casserole is certainly a delight! The sweet potatoes are creamy and luscious. The praline topping is crunchy, sweet and nutty, giving you that perfect praline flavor. Put this on the dessert table and no one would know it wasn't a dessert.
Provided by Tara Guthrie
Categories Side Casseroles
Time 1h55m
Number Of Ingredients 12
Steps:
- 1. Boil sweet potatoes in Dutch oven until soft, about 1 hour. On cutting board or other prep surface, use a knife to cut potato skins length-wise and peel away skins of hot potatoes with fork. Skins should easily come off. Discard skins and place potatoes in large mixing bowl.
- 2. Using a hand mixer, mash potatoes. Add white sugar, evaporated milk, vanilla extract, 1/4 cup of melted butter or margarine, eggs, and salt. Mix all ingredients together until well blended. Set aside.
- 3. For Topping: Melt 1/2 cup butter or margarine. Cool slightly. Stir in brown sugar. Add flour, then pecans. Mix thoroughly.
- 4. Pour potato mixture into a 9" X 13" buttered casserole dish. Sprinkle topping over potato mixture, covering completely. Bake at 350 degrees F for 30 minutes. Serve warm.
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