Saturday, September 25, 2010

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

mmmmmmake your mashed potato the italian way! :)
Cook Time: 35 min
Level: Easy
Yield: 6 to 8 servings
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.

Wednesday, September 15, 2010

Trinidadian Chicken Stew

Tired of your chicken recipes? Try this for a change!

Cook Time: 50 min
Level: Easy
Yield: 4 servings


   * 1/4 cup vegetable oil
   * 2 tablespoons dark brown sugar
   * 2 skinless and boneless chicken breasts, halved
   * 4 small skinless, bone-in chicken thighs
   * 1 tablespoon finely grated fresh ginger
   * 1 teaspoon kosher salt, plus more for seasoning
   * 1/2 teaspoon freshly ground black pepper, plus more for seasoning
   * 4 whole peeled canned tomatoes
   * 2 tablespoons chopped fresh thyme leaves
   * 1/4 cup chopped fresh flat-leaf parsley
   * 3 carrots, peeled and cut into 2-inch pieces
   * 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
   * 1 1/2 cups water


In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.