November 2, 2011: Roasted Garlic Smashed Potatoes Recipe

Do you love mashed potatoes rich enough to be delicious even without gravy? Then these “smashed” potatoes are perfect. Try this recipe for your Thanksgiving dinner this year for a traditional side dish that is just a bit different.

Roasted Garlic Smashed Potatoes

1 head garlic

Olive oil

4 medium potatoes, peeled and quartered

1 cup cauliflower florets

1 T. chicken bouillon (or chicken stock base)

2 T. butter

½ t. garlic salt

¼ t. freshly ground black pepper

1 t. dried minced parsley

½ cup heavy cream

Place the garlic, unpeeled, in a square of aluminum foil. Drizzle a bit of olive oil over it. Close the foil to make a package and place in a 350 degree oven (ideally, roast the garlic while you’re baking other dishes in the oven). Bake for about 30 minutes, until cloves are completely soft.

Meanwhile, bring a pot of water to boil. Add the potatoes, cauliflower and chicken bouillon. Reduce heat to medium and cover. Continue to gently boil until vegetables are tender. Drain.

Return the pot with the potatoes to the warm burner. Allow moisture to evaporate, about one minute. Add the butter, seasonings, and heavy cream. With a fork or potato masher, smash until creamy but still slightly chunky. Serve with a dollop of butter in the middle of the mound of potatoes.

Serves 4

BTW, today is my husband’s birthday. Happy Birthday, my dear sweet husband! His favorite food is hamburgers so that's what we're having tonight - as I stand outside in the dark and freeze in order to grill his burger!

October 20, 2011: Slow Cooker Rathskeller Pork Recipe

Today’s recipe comes from an old cookbook called Crockery Cookery by Mabel Hoffman. The name rathskeller refers to a German bar or restaurant selling beer. I could easily imagine this dish being one served in a traditional German setting. I’ve made some adjustments, as usual, to not only include ingredients I had on hand, but to make it lighter and brighter. Use my homemade cream of asparagus soup recipe for the best flavor, color and texture.

Slow Cooker Rathskeller Pork

1 t. vegetable oil

4 bone-in pork chops

Garlic salt and pepper

2 cups cream of asparagus soup (preferably fresh but you can substitute one can)

4 green onions, white and green parts chopped

1 T. finely chopped fresh dill weed

4 small potatoes, thinly sliced

½ head of green or Napa (Chinese) cabbage, thinly sliced or shredded

1/3 cup heavy cream

Sprinkle pork chops on both sides with garlic salt and pepper. Brown pork chops in oil (do this in your slow cooker if it has a high setting or in a skillet if not). Make two layers of the pork chops, potatoes, green onions, dill and cabbage. Pour cream of asparagus soup over all. Cover and cook on low 5 – 6 hours. A half hour before serving, add the cream and increase heat to high. Leave uncovered and cook for an additional half hour.

Serves 4

Rathskeller Pork served with pickled okra and biscuits (dumplings would be a traditional German side).

October 9, 2011: Cream of Squash Soup Recipe

Earlier this month I shared with you a picture of how I used my unusual squashes as an autumn table decoration. Well…I just couldn’t allow all those good gourds to go to waste. I selected the acorn squash and whipped up this tasty soup one night for dinner. Because the texture is not indicative of squash, even my picky husband ate it without complaint.

Cream of Squash Soup

1 acorn squash (or other type of firm fleshed squash such as butternut)

1 cup cauliflower florets

3 sprigs fresh dill weed

3 – 4 cups chicken broth, divided

2 T. butter

2 cloves garlic, minced

½ t. nutmeg

½ t. cayenne

½ cup heavy cream

Cut the squash in half; scoop out seeds. Cut into large chunks. Add squash, cauliflower and dill to a sauce pot. Cover with chicken broth. Bring to a boil, reduce heat and boil gently for about 20 minutes, until squash and cauliflower are soft. Remove from heat. When cool enough to handle, remove peel from squash. Add squash and cauliflower in the broth to a blender or food processor; puree.

Meanwhile, in the same pot melt the butter. Add the garlic and cook for about a minute, just until garlic is softened. Add the pureed squash mixture, nutmeg and cayenne. Heat through. Add cream and cook over low just until heated all the way through. Garnish with sprigs of dill, cracked black pepper and swirls of cream.

Tip: To make a design with the cream, gently dribble cream in circles across the top of the soup in a bowl. Use the tip of a knife or a toothpick to run through the cream, making a design.

For a bit of crunch, top soup with freshly made croutons.