Roasted-Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes


Mashed potatoes top every single list of people’s favorite comfort foods. Rich, creamy and delicious, they just ooze delicious warmth. Topped with a little homemade gravy, and super simple dish can be elevated to Nirvana inducing levels. In this case creamy mashed potatoes are paired up with sweet and savory roasted garlic, which adds a depth and dimension that is to die for.
There are a few tricks for mashed potatoes. There’s tons of information about how to do them correctly in Potatoes, How to Make the Most of Your Tubers. The best way to get the creamiest, silkiest potatoes is to use a ricer, but you can get great results with an old fashioned masher. The important thing is to not overbeat them – using a mixer or getting too enthusiastic with beating will break them down too much, and they’ll be gluey and sticky instead of fluffy. (more…)

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orange blossom

Orange Blossom Cocktail

The Orange Blossom

Oh what a lovely name this cocktail has – and the name matches the delightfully refreshing flavor! It’s a bit deflating to realize that the name arose during Prohibition, when fresh orange juice was added to cheap bathtub gin in order to mask the hideous flavor – although redemption does come when you realize that this drink is therefore a part of American history. Partaking of one is like sharing in the collective story of our country. Hurray!
All right – that might be stretching things a little bit, although I will say that the  (more…)

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FN_Classic-Martini_s4x3__1453791625_182.64.211.118

The Classic Martini

Classic Martini Recipe, How To MAKE A Perfect Martini

The martini is quit probably THE quintessential cocktail. Gin, a touch of vermouth, an olive and in the glass. There are hundreds of drinks now, especially with the artisanal cocktail movement, that are called martinis, but in my opinion there are really only three variations allowed. Anything more just isn’t a martini anymore.

Now note that I said gin. I mean it. Lots of people make martinis with vodka, and if that’s your thing, more power to you. But despite the fact that the nature of my culinary philosophy is to substitute at will, in this case I draw the line. A true martini is a gin martini. There. I’ve made my stand. (more…)

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Asian-Chicken-Wrap

Asian Chicken Wraps

 

Asian Chicken Wraps

The first time I had a lettuce wrap was several years ago at my friend Diane’s house. I have no idea now what she had done, but there was a variety of fillings and they were absolutely delicious. I love Asian Chicken Wrap  flavors to begin with, and the crisp lettuce against the pungent, sharp and spicy fillings was delightful.

Several years before that I had found Larb Gai, a Thai chicken salad that is served as a street food, wrapped in crisp fresh cabbage leaves. The salad is spicy, light, tangy and delicious, and quickly became one of my favorite all time dishes. (more…)

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Lemony Lentils with Kale

Lemony Lentils with Kale

Ingredients

2 tablespoons olive oil

1 onion, diced

1 carrot, diced

3-4 cloves garlic, minced

4 sprigs fresh thyme

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

½ teaspoon red pepper flakes

½ pound green lentils

1 15 ounce can diced tomatoes, with juices

3 cups chicken broth

1 large bunch kale, stemmed and chopped

1 lemon, zested and juiced

Directions

  1. In a large skillet over medium heat, add olive oil. Cook onion and carrot until softened, about 3-4 minutes. Add garlic, thyme, salt, pepper and red pepper flakes. Cook an additional minute.
  2. Stir in lentils, tomatoes and tomato juices, and chicken stock. Cover and cook at a simmer until lentils are softened, about 45 minutes. Add kale, lemon zest and lemon juice, stirring well and cook for about 5 minutes, or until kale is well wilted. Taste and adjust for seasoning.

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