Weekly recipes for November 14, 2012
Buttery Mashed Potatoes
Start to finish: 45 minutes. Servings: 10.
4 pounds Yukon gold potatoes, peeled and halved
6 tablespoons butter
1/2 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Ground white pepper
Place the potatoes in a large saucepan. Add enough cold water to cover by about 1 inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat and cook for 20 minutes, or until very tender but not falling apart.
Meanwhile, heat the oven to 350 F.
When the potatoes are just tender, drain them and spread them in an even layer on a rimmed baking sheet. Bake for 10 minutes. Return the potatoes to the saucepan. Add the butter, half-and-half, mustard and garlic powder. Mash the potatoes until smooth, then season with salt and white pepper.
Nutrition: 220 calories; 80 calories from fat (36 percent of total calories); 8 grams fat (5 grams saturated; 0 grams trans fats); 25 milligrams cholesterol; 35 grams carbohydrate; 3 grams fiber; 2 grams sugar; 3 grams protein; 220 milligrams sodium.
Sweet-And-Sour Glazed Carrots and Green Beens
Start to finish: 30 minutes. Servings: 6.
4 ounces bacon
1 pound carrots, peeled and cut into 1/4-inch thick rounds
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons brown sugar
1 tablespoon molasses
1-2 tablespoons balsamic vinegar
Kosher salt and ground black pepper
In a large deep skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel-line plate to drain, leaving the drippings in the pan. Once the bacon has cooled, crumble and set aside.
Return the skillet to the heat and add the carrots. Cook for 8 minutes, or until just starting to become tender. Add the green beans, then cook for another 8 to 10 minutes, or until the vegetables are tender. Add the brown sugar, molasses and vinegar. Stir until a thick glaze forms. Cook until bubbling all over and slightly thick and sticky. Season with salt and black pepper. Serve topped with the crumbled bacon.
Nutrition: 160 calories; 80 calories from fat (50 percent of total calories); 9 grams fat (3 grams saturated; 0 grams trans fats); 15 milligrams cholesterol; 19 grams carbohydrate; 5 grams fiber; 13 grams sugar; 4 grams protein; 300 milligrams sodium.
No-Knead Flax Rolls
Start to finish: 2 1/2 hours (30 minutes active). Servings: 12.
2/3 cup warm water
2 tablespoons molasses
1/2 cup ground flax seeds, plus extra for sprinkling
1 teaspoon salt
1/4 cup unsalted butter, room temperature
2 1/2 cups flour
2 1/2 teaspoons instant yeast
In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Mix on low until combined, then increase speed to high and mix for another 2 minutes.
Remove the paddle, then cover the bowl with plastic wrap. Allow to rest for 1 hour, or until the dough is puffy. Meanwhile, coat a baking sheet with cooking spray.
Scrape the dough out onto a lightly floured surface. Divide the dough into 12 pieces, rolling each into a ball. Arrange on the prepared baking sheet. Cover and allow to rise in a warm place until puffy, about 1 hour.
Toward the end of rising, heat the oven to 350 F.
Moisten the tops of the rolls lightly with water, then sprinkle with ground flax seeds. Bake for 15 to 20 minutes, or until golden and cooked through.
Maple Pumpkin Pie with Cinnamon-Maple Whipped Cream
Start to finish: 1 hour 15 minutes. Servings: 8.
9 inch prepared pie crust in a pan
15 ounce can pumpkin purée
1 cup grade B maple syrup
1 cup heavy cream
1 teaspoon cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon nutmeg
1 cup heavy cream
1 teaspoon cinnamon
1/4 cup sugar
Heat the oven to 350 F. Place the pie crust on baking sheet. To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve with the pie.
Start to finish: 45 minutes (15 minutes active). Servings: 10.
1/4 cup unsalted butter
1 yellow onion, diced
3 stalks celery, diced
2 carrots, diced
1/4 cup flour
2 cups milk
1 cup broth
8 ounces shredded Monterey jack
1 large loaf stale bread (such as challah), torn into pieces and lightly toasted
1/2 cup Parmesan cheese
Heat the oven to 350 F. Spray large baking pan with cooking spray.
In a large saute pan over medium-high heat, melt the butter. Add onion, celery and carrots and cook until softened and the onion is translucent, about 8 to 10 minutes.
Add flour and stir to coat. Stir in milk, then broth. Stir continuously and bring to a simmer, cooking for 5 minutes. Remove from heat and stir in Monterey jack cheese. Season with salt and pepper. Stir the torn bread into the mixture, then spoon into the prepared baking dish, arranging it in an even layer. Sprinkle with Parmesan cheese, then bake for 25 to 30 minutes, or until bubbly and golden.