Learn how to make a delicious comfort food soup loaded with health promoted kale, filling potatoes and spices with chorizo sausage….
This soup is perfect for chilly fall evenings and is best served with some good cheese and bread. Escarole is a slightly bitter green prized in most parts of Italy….
Simple way to use an infused milk and cream mixture to make nice creamy and delicious Yukon Gold mashed potatoes.
2 lbs peeled Russet Potatoes
1 recipe infused milk/ cream SEE BELOW (use any herbs or flavorings you like)
1/4 cup fresh snipped chives
salt and pepper to taste
1. Steam potatoes until tender.
2. If using a stand mixer put steamed potatoes in bowl then add liquid a little at a time being careful not to make them to liquid, or not to over whip them. A bowl with a hand masher works just as well!
3. Add salt and pepper to taste and the chives last.
4. total whipping time should be under one minute to avoid “paste like” potatoes.
INFUSED MILK MIXTURE
2 cups whole milk
2 cups whipping cream or heavy cream
3 garlic cloves peeled and smashed
1 large bunch fresh Thyme
1 stick butter…optional…but an option I would choose every time!
Just walk a bit more…you’ll burn the calories.
1. In a deep sauce pot add liquids and remaining ingredients.
2. Bring to a simmer and steep the mixture at the simmer for about 20 minutes.
3. Use mixture for mashed potatoes and you will be rewarded!
Chef’s Note: This mixture will expand and will boil over and catch fire if left unattended. Do not boil! Do not leave and go watch TV.
Created By: Chef Keith Snow
The classic baked potato dish made with thinly sliced Yukon Gold potatoes, an infused milk mixture with garlic, and some butter, combine to make this awesome holiday classic. In this detailed video Chef Keith Snow demonstrates how-to make au gratin potatoes.
2 pounds Russet potatoes, thinly sliced
2 cups Shredded sharp cheddar or gruyere cheese
1-1/4 cups Organic heavy cream
3/4 cups Whole milk
1/8 tsp Freshly grated nutmeg
1 tsp Black pepper
2 tsp Kosher salt
1. Using a Mandolin, slice the potatoes as thin as you can..put potato slices in water bath to help keep from oxidizing.
2. Dry potatoes in a kitchen towel before assembly.
3. Layer potatoes, cheese and milk mixture until your heavy bottomed baking dish is full.
4. Be sure to season each layer.
5. Bake at 350F until bubbly and starting to brown.
Chef’s Note: Let cool to room temperature for optimal eating enjoyment.
Created By: Chef Keith Snow
Simple twice baked potatoes with Comte or Gruyere cheese, jumbo lump crab and Greek yogurt. Simple to make and it presents very well at the table.
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4 whole russet potatoes
1 pounds jumbo lump crab meat
3/4 cups Gruyère or Comte cheese
4 tablespoons chives (minced)
3/4 cups Greek yogurt
5 tablespoons organic butter (melted)
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Baked potatoes for 40 minutes.
2. Remove flesh from potatoes being careful not to break them. Add to large work bowl.
3. Add in all ingredients except crab and mix well. Taste for seasoning to make sure it is well seasoned.
4. Gently fold in crab and stuff in potato shells (after seasoning potato shells with salt and pepper).
5. Place in preheated 325 degree oven until they begin to brown.