Saturday, August 14, 2010

Sour Cream and Basil Mashed Potatoes

Prep Time: 5 min
Total Time: 20 min
Servings: 4


3 pounds potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
1/2 cup chopped basil


Cut the potatoes into 1-inch cubes and place in large pot. Cover the potatoes with cold water and add salt so the water tastes quite salty. Bring to a boil, thn lower the heat and simmer, uncovered, for about 10 to 12 minutes until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander.
Place potatoes in a bowl and mash. As soon as the potatoes are mashed, slowly whisk enough of the hot milk/butter mixture to make potatoes creamy. Add 2 teaspoons of salt, the sour cream, pepper and basil and whisk to combine. Taste for seasoning and serve hot.

Bistro Salad

Prep Time: 20 min
Total Time: 20 min
Makes : 6 servings, 1 1/2 cups each


6 cups torn Boston Lettuce
6 Slices Bacon, cooked, crumbled
1/2 cup thinly sliced red onions
4 hard-cooked egges, cooled and chopped
1/2 lb. fresh green beans, trimmed, blanched
1 cup Croutons
1/3 cup Balsamic Vinaigrette Dressing


Cover platter with lettuce.
Arrange bacon, onions, eggs, and croutons in rows over lettuce.
Drizzle with dressing, shake slightly so dressing runs down to lettuce underneath.


Add beans to large pot of boiling wather(I added a teaspoon of butter and pinch of salt for taste); cook uncovered for 3 minutes, Drain. Immediately pluge beans into a bowl of ice water to stop the cooking process(shock the beans) Cool completely. Drain beans, then paty dry before using as directed.

Balsamic Vinaigrette and Sweet Pear Glazed Pork Chops

Prep Time: 10 min
Total Time: 29 min
makes 4 servings


4 pork chops(1 1/2 lb.), 3/4 inch thick
1 tsp. Olive Oil
1 small Vidala/Sweet Onion, sliced
1 clove garlic, minced
1 tsp. dried rosemary leaves, crushed
1/4 cup Balsamic Vinaigrette Dressing,divided
1 can (15 1/4 oz) pear halves in juice, undrained


Cook chops in oil in large nonstick skillet on medium-high heat 3 min on each side or until lightly browned on both sides. Remove chops from skillet; set aside.

Toss onions, garlic, rosemary and 2 Tbsp dressing in a medium mixing bowl and toss into skillet, stir. Cook 3 minutes, stirring occasionally. Return chops to skillet, add pears and remaining dressing; simmer on medium until chops are done(160ºF)

Serve chops topped with sauce.

You may also substitute the Balsamic Vinaigrette with a Red Wine Vinaigrette Dressing.