I know, barbecue season is almost upon us for real. Don has bbq’d a few times throughout the winter but I mean good old outdoor times, barbecue ribs, cold wine/beer. This will go so well with ribs and chicken.
I don’t know where the name Goat Cheese came from, but Brie would be just as awesome.
- 1/2 cup whipping cream
- 1 lb. potatoes, peeled and chopped
- 1/2 cup cream cheese (room temperature)
- white ground pepper
- 1 tbsp. truffle oil
In a saucepan cook the potatoes until tender. Drain and mash really well (no lumps). In a saucepan, over medium heat, combine the cream and cheese and stir until the cheese melts. Add the potatoes.
Season with a pinch of salt and white pepper. Stir the truffle oil into the potatoes.
To plate, spoon potatoes in the center of the plate and arrange the ribs/chicken around them. Serve with a cold salad and enjoy!
Very tasty and although the sun has not yet come over the mountains outside my window this morning, it is making me hungary for good food, good times and good company .
Ramekin Puffed Potatoes
Potatoes can be prepared in a million different ways, that’s for sure. Guess what? Here is one more. This is a classy presentation.
Preheat oven to 425 degrees.
- 2 1/2 lbs. potatoes (Yukon Gold is best)
- 4 eggs
- 1/2 cup milk
- 1/2 cup flour
- pinch of pepper
- 1/2 tsp. finely crushed fennel seed
- salt to taste
- softened butter
- 1/4 cup panko crumbs
Peel potatoes and cook until tender (about 15-20 minutes). Mash the potatoes and place in a mixer and mix until smooth.
Whisk together the eggs, milk, flour, fennel seed, pepper and a pinch of salt in a bowl. Stir into the potatoes until well blended.
Butter generously eight ramekin dishes. Sprinkle with bread crumbs and shake off the excess. Spoon the potato mixture equally in the dishes and smooth off the tops. Now for some quirky reason let this stand for 30 minutes before putting into oven.
Bake these for 30 minutes until puffed and golden. Serve immediately.
When you prepare your dinner with that extra touch, you elevate the dinner to a higher level. You feel good when everyone raves about it and you say, often now, “damn I DID this”.
Garlic Mashed Potatoes With Attitude
- Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Cream
Preparation: Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned hand masher, loosely mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
Always a favourite with friends and family alike.