Savory Herb Mashed Potatoes
1. 3-4 Red Potatoes (enough for two people)
2. 1 Shallot (optional)
3. 2 cloves of minced garlic
4. 3-4 tbs heavy cream
5. 3-4 tbs cream cheese
6. 3 green onions diced (green and whites)
7. 1 tsp Fresh Herbs Minced (Rosemary,Thyme)
8. Kosher Salt, Cayenne and Black Pepper to taste
1. Clean potatoes and cube into large equal pieces so that they cook together. I keep the skins on.
2. Bring pot of water with 2-3 pinches of salt to a boil and add potatoes. Cook until fork tender.
3. When done empty and drain into colander.
4. Dice Shallot and add to heated pot the potatoes were in and soften with a pinch of salt and a tbs of butter.
5. Add potatoes back into the pot with the shallots with heavy cream and cream cheese.
6. Mix to your desired consistency (add more cream if too dry) and add your herbs.
Super easy “base” mashed potato recipe that can be altered with various cheeses, vegetables and spices. The cream cheese, real butter and heavy cream set it apart. If you wanted to remove some calories you could dial back those three items and replace with skim milk or even greek yogurt (tangy).
Collards & Kale
1 Bushel of Collard Greens (spine removed)
1 Bushel of Purple Kale (spine removed)
1 Bushel of Green Kale (spine removed)
4 Strips of Peppered Bacon
1 Onion (White, yellow or Red)
3 garlic cloves
2 tbs White Vinegar
3 cups of Chicken Stock (use enough to keep it moist – add when needed)
4 shots of Tabasco or a few pinches of cayenne pepper
1. Remove the spines from the greens and curl them up like a cigar. Cut thinly into ribbons.
2. Heat a large pot on medium heat.
3. Slice and dice onion, carrot, garlic and bacon and add to hot pan (until softened)
4. Add greens (spine removed, rolled and sliced into ribbons) Don’t worry it will look like you have too much but it will wilt down a lot.
5. Add two cups of chicken stock and cover pot for 30-40mins.
6. After 30/40 mins I then add my vinegar and heat(Tabasco)
Mine cook about an hour but I keep my eye on the moisture level and add chicken stock as needed. Beer might be a good option after the first two cups of chicken stock. Also adding in ChowChow or a relish is nice at the end.
Salt & Pepper & Spice accordingly
I have mentioned earlier that I was working on my pizza making process. I have had several “at bats” and pop flied, fouled or even struck out several times. As I mentioned early on, I would only post a recipe that you can make with some level of success. I have tried dough recipes from Bobby Flay, Jamie Oliver, several online but I had decent success with Tyler Florence’s recipe.
If any readers want to share your secrets I am open to them. As I mentioned on my Sourdough pizza recipe I posted a few months ago, my oven and grill tap out at 500 degrees. Pizza temps prefer 700-1000 degrees. At least the ones I like. So I bought a little Pronto Pizza oven that is an outdoor gas oven that can get me to 900 degrees. Works great.
My favorite crusts are thin but not cracker crunch but instead have a little chew or “tooth” to them. In the Dallas area Campisis and il Fratellis are the ones I strive to replicate. I think somehow they are getting more fat into their dough.
My areas of improvement are getting my dough to stretch evenly without holes and then getting the damn dough off the pizza peel. I have tried corn meal and flour but seems like there is always a sticky area that clings onto my metal peel. So last night I decided I am going to go with a non-stick pizza pan covered in olive oil to impart more fat.
It was chilly outside which created an cooler spot at the mouth of my oven. I turned it about 1min late and burned an area but I like mine well done anyways.
Dough (adapted from Tyler Florence)
1 package of active dry yeast
3 cups of 00 flour
1 cup of warm water
1 tsp of Sugar
1 tbs of Kosher Salt
2 tsp of Dough flavoring
Amazon link to 00 Flour http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=00+flour
Amazon link to King Arthur’ Dough flavoring http://www.amazon.com/King-Arthur-Flour-Pizza-Flavor/dp/B00GCDPLC6/ref=sr_1_2?ie=UTF8&qid=1419874435&sr=8-2&keywords=dough+flavoring
I 15oz can of Tomato sauce
1 tbs of minced garlic
1 tbs of Penzey’s Pizza Herbs
2 tsp of sugar
1 tbs of red wine
3 tbs of tomato paste
low moisture Mozzarella cheese (shredded from block)
Fresh grated Parmesan cheese and or Goat cheese
Fresh uncured salami cut thinly
Tomato (sliced, salted and moisture removed)
Before putting it in the oven
1. Make the Dough by getting your yeast started. Warm 1 cup of water to about 100 degrees and stir in the sugar and yeast and pour it into the mixer bowl. Let it sit for about 10mins. The yeast will activate and get frothy.
Turn your oven on to 150 and after a minute shut it off. Creating a warm sealed place for the dough to proof. Put your proofing bowl in the oven to warm it as well.
Add your flour and salt and a glug of olive oil and mix for about 10mins. It should be tacky but not sticky. Make into a ball, cover with olive oil and then plastic wrap and a towel. Put into the oven and let it proof for 50 mins.
Punch it down and divide into two balls. Turn the balls for a few minutes with olive oil on you hands. Cover both with plastic and a towel and let it rest and relax for 10mins before making your pie. We froze one ball for later use and split the 14-15inch pizza made tonight.
2. Sauce: Olive oil and minced garlic in a small sauce pot on medium low heat. Cook for a minute or two and then add the rest of the ingredients. Simmer and stir while the dough is proofing.
3. Tonight I oiled a non stick 15inch pizza pan and tried to spread my dough out. then sauced it, topped it and stuck it into my pizza oven for 6mins. and turn another 6mins or until you get it to the “doneness” of your liking.