FEATURE
Menu
Rustic Sour Cream and Cheddar Mashed Potatoes 4 lb. red potatoes, cut into 2-inch pieces Kosher salt and pepper 1 1/2 c. sour cream 1/2 c. whole milk 4 tbsp. unsalted butter, cut up 5 oz. extra-sharp white Cheddar, grated To large pot, add potatoes and enough cold water to cover; bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain and return to pot. Add sour cream, milk, butter, and 1⁄2 teaspoon each salt and pepper and smash to desired consistency, then fold in Cheddar.
Cauliflower Soup 1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil 1 medium onion, chopped 1 leek (white and light green parts), chopped 2 cloves garlic, finely chopped 1 small head cauliflower (about 2 pounds), cored and sliced 4 c. lower-sodium chicken broth 1/2 c. heavy cream Cracked pepper, for serving 1 bunch chives 1/2 c. canola or grapeseed oil
Heat butter and oil in large pot on medium. Add onion, leek and 1⁄2 teaspoon salt and cook, covered, stirring occasionally, until very tender (but not brown), 10 to 12 minutes. Add cauliflower, broth and cream and simmer until cauliflower is tender, 15 to 18 minutes. Using handheld blender (or standard blender, in batches), puree until smooth. Serve drizzled with Chive Oil and cracked pepper, if desired.
78 EC Magazines | Fall Edition 2021
Made with FlippingBook Proposal Creator