Fix, Freeze, Feast - Kati Neville [50]
5 POUNDS TART APPLES, PEELED, CORED, AND SLICED
1 pound sharp Cheddar cheese, shredded
3 cups half-and-half (or light cream)
1½ teaspoons salt
TOPPING
3 cups (12 ounces) pecan halves
6 tablespoons brown sugar
3 teaspoons butter
6 one-gallon freezer bags, label 3
3 sandwich bags
ON HAND FOR COOKING EACH SIDE DISH
Aluminum foil
1. Divide apples and cheese among the three unlabeled 1-gallon freezer bags. Into each bag, measure 1 cup half-and-half and ½ teaspoon salt. Seal bags.
2. Into each sandwich bag, measure 1 cup pecan halves, 2 tablespoons brown sugar, and 1 teaspoon butter. Seal bags.
3. Into each labeled 1-gallon freezer bag, place one bag apple mixture and one bag pecan mixture.
4. Seal and freeze.
TO COOK ONE SIDE DISH
1. Completely thaw one side dish in the refrigerator.
2. Preheat the oven to 350ºF.
3. Put apple mixture in an ungreased baking dish and cover tightly with foil. Bake for 45 minutes. Remove foil and continue baking until apples are soft and sauce is reduced and bubbly.
4. Meanwhile, put pecan mixture in a small skillet and add 1 tablespoon water. Cook, stirring, over medium heat for 5 minutes, or until pecans and sauce caramelize. Remove from heat. Cool and crumble over baked apples.
This soup is a treat! Make this when fresh asparagus is abundant. —LT
CREAM OF ASPARAGUS SOUP
MAKES ABOUT 8 CUPS
2 POUNDS FRESH ASPARAGUS, CLEANED AND FIBROUS ENDS SNAPPED OFF
4 cups chicken broth
¼ cup chopped onion
1 large carrot, cut into 2-inch pieces
1 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
2 one-quart freezer bags or 1 one-gallon freezer bag, labeled
1. Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil. Reduce heat and simmer for 4 minutes. Drain water, reserving 1 cup. Cut asparagus into 2-inch pieces and set aside.
2. Return reserved water to pan. Add broth, onion, and carrot and simmer until vegetables are soft, about 10 minutes.
3. Put broth, vegetables, and asparagus in a blender; blend until smooth (some small chunks of asparagus are okay). Stir in cream, salt, and pepper. Cool.
4. Divide cooled soup evenly between two 1-quart bags, or pour into 1-gallon bag.
5. Seal and freeze.
TO ENJOY
1. Completely thaw one bag in the refrigerator.
2. Reheat soup in a medium saucepan over low heat.
MORE SOUP?
Using the warehouse size asparagus in this recipe means the yield is smaller than that of our other recipes. Feel free to multiply the recipe, but take care with the seasonings—see our advice about adapting recipes on page 212.
Not only is it convenient to have a main dish prepared ahead of time, but it can be equally satisfying to serve a side dish with no extra fuss at dinner time. —LT
GARLIC MASHED POTATOES
MAKES 4 SIDE DISHES, 6 SERVINGS EACH
10 POUNDS RUSSET POTATOES, PEELED AND CUT INTO LARGE CHUNKS
1 tablespoon olive oil
2 tablespoons minced garlic
2 (8-ounce) packages cream cheese, cut into quarters
1 teaspoon salt
1 teaspoon black pepper
1 cup chicken broth
Four 8-inch square baking dishes
Plastic wrap
Aluminum foil
1. Put potatoes in a large stockpot with water to cover. Bring to a boil and cook potatoes until they break apart easily with a fork, 9 to 12 minutes.
2. Meanwhile, heat oil in a small skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 3 minutes. Remove pan from heat.
3. Drain potatoes and return them to the pot. Add garlic with oil, cream cheese, salt, and pepper; mash potatoes. Stir in chicken broth. Divide potatoes evenly among the baking dishes. Wrap each dish entirely in plastic wrap and cover with foil.
4. Label and freeze.
TO COOK ONE SIDE DISH
1. Thaw one side dish in the refrigerator or bake straight from the freezer.
2. Preheat the oven to 350ºF.
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 1 hour if frozen, 30 minutes if thawed, or until potatoes are hot all the way through.
This hearty soup is filling enough for dinner but makes a great quick lunch, too. —LT
BAKED POTATO CHOWDER