Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [57]
Garlic-Chive Mashed
Potatoes
45 minutes
Serves 6
1 head garlic
2 pounds Yukon Gold potatoes, peeled and quartered
1 tablespoon sea salt
1 cup heavy cream (see Note)
½ cup (1 stick) unsalted butter
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Bang the garlic on the counter to break up the cloves; then peel off the skins. Put the garlic and pota- toes in a large pot and cover with cold water. Add the salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes. While that’s going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.
Drain the potatoes and garlic well in a colander and then put them in a large bowl. While the potatoes are still hot, pour in the warm cream and pulverize the potatoes with a potato masher. Season with salt and pepper; sprinkle with chives before serving.
Note: If you plan on holding the mashed potatoes for a little bit, add an extra ½ cup of warm heavy cream so the potatoes will soak up the moisture and remain fluffy.
Braised Red Cabbage with Apples and Dill
Braised Red Cabbage
with Apples and Dill
45 minutes
Serves 4 to 6
1 head red cabbage, about 2 pounds
2 tablespoons unsalted butter
1 onion, sliced
2 Granny Smith apples, cored, peeled, and sliced
1 tablespoon chopped fresh dill, plus more for garnish
2 bay leaves
½ teaspoon caraway seed
½ cup Chicken Stock
⅓ cup cider vinegar
3 tablespoons sugar
Sea salt and freshly ground black pepper
Quarter the cabbage and cut out the core; then cut the quarters into thirds. Rinse the cabbage in cold water and set aside. In a large stockpot, melt the butter over medium heat. Sauté the onion and apples for 2 minutes, until they begin to soften. Add the cabbage, dill, bay leaves, caraway, and stock and cook for 5 minutes, until the cabbage begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes or until the cabbage is soft, stirring occasionally. Garnish with chopped dill before serving.
Perfect Steamed
Jasmine Rice
30 minutes
In my experience, many people have trouble cooking rice. It’s a dish that seems so simple but can baffle the most adept cook. Follow this straightforward recipe and success will be yours.
Serves 4 * Makes 3½ cups
1 cup jasmine rice
2 cups water
1½ teaspoons sea salt
Unsalted butter (optional)
Rinse the rice in a colander until the water runs clear to remove some of the starch. Let the rice drain. Put the rice, water, and salt in a medium pot and place over medium heat. When the water begins to boil, stir it once; then cover tightly and lower the heat. Simmer the rice for 15 minutes without lifting the lid—it is wise to set a timer. After 15 minutes take the cover off to check the rice. The water should be absorbed and the rice cooked but firm. Fluff the cooked grains with a fork so they separate. Do not stir it with a spoon or the rice will become gummy. Add a little butter if you like.
White Cheddar Macaroni
and Cheese
1 hour
Serves 6
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk
4 cups shredded sharp white Cheddar cheese, plus 1 cup for the top
Sea salt and freshly ground black pepper
Cook the macaroni in lightly salted boiling water for about 10 minutes, until tender but still firm. Drain well and set aside.
Preheat the oven to 400°F. In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring constantly, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth, still stirring all the while. Stir in 4 cups of the Cheddar and continue to cook and stir until the cheese melts. Season with salt and pepper. Add the cooked macaroni