Roasted Garlic Mashed Potatoes

I just adore having mashed potatoes at any time of the year, but it’s especially the best during the holidays. Making it was a pain and I just didn’t like making it, but only during the holidays will I be willing enough to make it. Last year I had made garlic mashed potatoes. They didn’t turn out as creamy as I had hoped. This year I have revised this past recipe and I am going to try it out today.

Here are the ingredients needed for this recipe:

  • 3lbs. unpeeled red potatoes, rinsed and quartered (or peeled)
  • 8 oz. unsalted butter, room temperature
  • 3 oz. Romano cheese, grated
  • 3 Tbsp. roasted garlic, minced (See Notes)
  • 1 tsp. salt
  • 1 1/2 tsp. dried oregano

Step 1: In a large pot, have water boiling with a dash of salt.

Step 2: Add the potatoes to the pot and boil for 20-25 minutes, or until fork tender.

Step 3: Drain the water thoroughly. (Note: I drained the water into the serving bowl to warm it up)

Step 4: Add the potatoes to a large mixing bowl.

Step 5: Add the rest of the ingredients to the bowl.

Step 6: Mash with either a masher or an electric mixer until desired consistency. (Note: I recommend using the masher, it’s easier to control and you can take your time with it. Also you can add some milk to make it smoother, 1 Tbsp. at a time or so.)

Notes:

To make roasted garlic is very simple. Here is what you will need to do:

  1. Preheat the oven to 375°F
  2. Slice the top of the head of the garlic off
  3. Remove the extra papery skin
  4. Place on top of foil
  5. Drizzle olive oil on top and season with a sprinkle of salt
  6. Wrap the garlic tightly in the foil
  7. Bake for 35 minutes
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Garlic Naan

Since I was having curried chicken for dinner with the family I wanted to make a side dish that could absorb the curry sauce. The only thing I could think of was rice and naan. I’ve had naan before and I really liked it so today I will be attempting to make garlic naan. Let’s hope I don’t mess it up to much.

Here are the ingredients needed for this recipe:

  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water
  • 1/4 cup + 1 Tbsp white sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 1/2 tsp baking soda (optional)
  • 3 1/2 cups bread flour
  • 2 tsp minced garlic, (optional)
  • 1/4 cup butter, melted + 1 tsp minced garlic

Step 1: In a large bowl, bloom the  yeast in the warm water and 1 Tbsp sugar. Let stand about 10 minutes, until frothy.

Step 2: Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Step 3: Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. (How to Knead Dough)

Step 4: Place dough in a well oiled bowl, cover with a damp cloth, cover bowl with plastic wrap, and set aside to rise.

Step 5: Let it rise 1 hour, until the dough has doubled in volume.

Step 6: Punch down dough, and knead in garlic.

Step 7: Pinch off small handfuls of dough about the size of a golf ball. [How to pinch dough (6:09)]

Step 8: Roll into balls, and place on a tray.

Step 9: Cover with a wet towel, cover tray with plastic wrap, and allow to rise until doubled in size, about 30 minutes.

Step 10: During the second rising, preheat grill to med-high heat.

Step 11: At grill side, roll one ball of dough out into a thin circle. (Since it’s been raining here randomly and I have no idea how to use the charcoal grill, I’ll be using a large pan for this)

Step 12: Lightly oil grill.

Step 13: Place dough on grill, cover with lid, and cook for 2 to 3 minutes, or until puffy and lightly browned. (In pan, 20 seconds or until golden brown on both sides)

Step 14: Brush uncooked side with butter, and turn over.

Step 15: Brush cooked side with butter, cover with lid, and cook until browned, another 2 to 4 minutes. (or in pan, 20 seconds)

Step 16: Remove from grill, and continue the process until all the naan has been prepared.

Notes: I recommend using a rolling pin to flatten the naan.

Garlic Mashed Potatoes

No Thanksgiving meal is really a meal without a starch. In this case garlic mashed potato. Now in this recipe you can either use raw garlic or roasted garlic. I’ll be using roasted.

Here are the ingredients needed for this recipe:

  • 3 pounds unpeeled red potatoes
  • 1 cup butter, room temperature
  • 3 oz. Romano cheese, grated
  • 2 Tbsp and 2-3/4 tsp chopped garlic or roasted garlic
  • 1-1/2 tsp salt
  • 1-1/2 tsp dried oregano

Step 1: Place whole potatoes in a large pot of water and bring to a boil.

Step 2: Cook until tender but still firm, about 15-20 minutes; drain.

Step 3: Peel potatoes into a large bowl

Step 4: Stir in butter, cheese, garlic, salt and oregano.

Step 5: Mash with a potato masher or with an electric mixer. (do not over mix, make sure to have some potato chunks or else the mixture will become sticky)

Step 6: (optional: you can add milk, but only after the butter has been mixed in)

Cheese-Garlic Biscuits

I didn’t feel like making biscuits from scratch so instead I bought Bisquick Complete Mix: Cheese-Garlic Biscuits. It’s pretty simple to make because all you need to do is add water and try not to burn it in the oven.

Here are the ingredients needed for this recipe:

  • 1 pkg (7.75 oz) Bisquick Complete Mix: Cheese-Garlic Biscuits
  • 1/2 cup water

Step 1: Preheat the oven to 450 degrees Fahrenheit

Step 2: In a medium bowl, stir together the dry mix and water until a soft dough forms (will be sticky)

Step 3: Using a 1 Tbsp spoon, drop dough balls by spoonfuls onto a cookie sheet (the package will tell you to lightly grease the pan, I find that it’s unnecessary since they come off when they are done)

Step 4: Bake for 8-11 minutes or until golden brown

Garlic-Herb Croutons

I wanted to make a Caesar Salad for a luncheon with some friends and I didn’t have any croutons, but I did have a bag full of sliced bread. So I improvised.

Here are the ingredients needed for this recipe:

  • 4 Tbsps butter
  • 1 garlic clove, minced
  • 8 slices of bread, cubed
  • 1 tsp dried herbs (optional: oregano, basil, sage, or a combination of the 3)

Step 1: Preheat the oven at 350 degrees Fahrenheit

Step 2: In a large pan, melt the butter over medium heat

Step 3: Stir in the garlic

Step 4: Cook and stir the garlic for about 1 minute (do not burn it)

Step 5: Add in the cubed bread slices, toss and coat in butter

Step 6: Spread the bread onto a baking sheet evenly

Step 7: Sprinkle on the dried herbs and season with salt and black ground pepper

Step 8: Bake for 15-20 minutes, or until crisp and dry (Check frequently so as to prevent the bread from burning)

Gnocchi with Garlic Butter Sauce

Craving for some gnocchi I decided to eat out, but then I ended up going to the grocery store instead. Finding the gnocchi in the pasta aisle I decided to make something with it instead of eating out. I found a recipe for gnocchi with sage butter sauce, but I didn’t have any sage so I used some other ingredients instead. Finding green onion and shallots in the refrigerator I decided to use this in place of the sage.

Here are the ingredients needed for this recipe:

  • 1 (16 oz) package of gnocchi
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 1 tsp dried sage (used in place: 1 stock of green onion, sliced and 5 cloves shallots, minced)
  • 1/4 tsp salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground black pepper
  • 2 Tbsp grated Parmesan cheese

Step 1: In a large pot of salted boiling water over high heat, cook the gnocchi until they float to the surface, 2-3 minutes

Step 2: Drain the gnocchi and set it aside

Step 3: Melt the butter in a large pan over medium heat

Step 4: Stir in the garlic (I added the shallots as well)

Step 5: Cook the garlic until it has softened and is beginning to turn golden brown, 4 minutes

Step 6: Stir in the sage and salt for a few seconds (this is where I added the green onion)

Step 7: Add the gnocchi

Step 8: Gently toss the gnocchi with the 1/4 cup of Parmesan cheese and ground black pepper

Step 9: Sprinkle with the remaining 2 Tbsp of Parmesan cheese when serving

Pasta with Garlic Lemon Cream Sauce

I randomly bought some heavy cream thinking I would make some whipped cream for a cake I had just made. But by the time I got around to making the whipped cream the cake had already been devoured by people. So with that gone I had to figure out what to do with a carton full of heavy cream and that’s when I saw something about cream sauces for pasta. Since I’m not a big fan of cream sauce I had my doubts about making this dish, but I figured ‘why not?’ That and I had an extra lemon to use before it went bad soon.

Here are the ingredients needed for this recipe:

  • 1 lb of pasta (spaghetti for this)
  • 2-3 garlic cloves, minced (depending on how much garlic you want, I love garlic so I added 3)
  • zest of 1 lemon (mince the zest to get more oils out)
  • 4 Tbsp butter
  • 1 cup heavy cream (using heavy whipping cream)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1 cup Parmesan, grated
  • 2 Tbsp lemon juice

Step 1: In a sauce pan over medium heat, melt the butter

Step 2: Add the minced garlic and lemon zest, cook until fragrant

Step 3: Add the cream, salt, pepper, and nutmeg

Step 4: Cook this until it’s heated through. Set aside until the pasta is cooked

Step 5: Boil the pasta in salted water until al dente (10-11 minutes)

Step 6: Reheat the sauce and adding half of the Parmesan and lemon juice (do this when pasta has 4 minutes left to boil)

Step 7: Adjust the seasonings

Step 8: Drain the pasta and add it to the sauce

Step 9: Sprinkle with additional Parmesan and serve hot

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