Thank you to all who attended the class tonight! It was great fun and lots of questions. One of the things that some people had not seen was the Potato Ricer. It does do a great job and I do recommend it. The trick is to make sure that you do not put too many potato pieces in it. But the results were very good. Also remember to have your milk warm and ready to add. Anyone can make great potatoes with a ricer.
The Butternut Squash souffle was a hit again. Try the recipe and let know what you think.
Stay tuned for news on Davis Dust. Coming soon!!
Monday, November 14, 2011
Sunday, November 13, 2011
New Recipe - BUTTERNUT SQUASH SOUFFLE
I decided to make something different for class today. Here is my take on a different side dish
Butternut Squash Souffle
2 eggs
1 teaspoon vanilla
1 teaspoon maple syrup - the REAL maple not imitation!
1/2 teaspoon salt
Whisk all of these together and then add
1 jar of butternut squash puree
whisk to combine until well mixed and the pour into buttered ceramic baking dish. Bake in preheated 350 oven for 30 - 40 minutes. The center should be just barely set. Serve warm with a drizzle of Brown Butter and Sage over the top
Brown Butter and Sage
3 Tablespoons unsalted butter
4 sage leaves - cut in a Chiffonade
In small saute pan cook butter and sage until the sage is crisp and the butter just starts to brown.
Butternut Squash Souffle
2 eggs
1 teaspoon vanilla
1 teaspoon maple syrup - the REAL maple not imitation!
1/2 teaspoon salt
Whisk all of these together and then add
1 jar of butternut squash puree
whisk to combine until well mixed and the pour into buttered ceramic baking dish. Bake in preheated 350 oven for 30 - 40 minutes. The center should be just barely set. Serve warm with a drizzle of Brown Butter and Sage over the top
Brown Butter and Sage
3 Tablespoons unsalted butter
4 sage leaves - cut in a Chiffonade
In small saute pan cook butter and sage until the sage is crisp and the butter just starts to brown.
Saturday, November 12, 2011
Side Dishes for Thanksgiving
I think we all like Turkey, but without the sides dishes it really is not Thanksgiving. I know many people are thinking of the standard Green Bean Casserole. However I want to challenge you to try something a little different. Here are some ideas
How about Brussels Sprouts? There are many ways to prepare them that are tasty and won't remind you of those bitter and soggy attempts when you were growing up. I am doing a recipe at the classes on Sunday and Monday that may change your mind.
Sweet Potatoes Souffle - a different take on sweet potatoes or Yams. Easy to do and it bakes with the Turkey.
Mashed potatoes - how about Sour Cream and Chives or Leeks in your mashed? Or add some roasted garlic.
Just some ideas - I will post some recipes this week that may change your mind about the side dishes at Thanksgiving - or any other time for that matter!
How about Brussels Sprouts? There are many ways to prepare them that are tasty and won't remind you of those bitter and soggy attempts when you were growing up. I am doing a recipe at the classes on Sunday and Monday that may change your mind.
Sweet Potatoes Souffle - a different take on sweet potatoes or Yams. Easy to do and it bakes with the Turkey.
Mashed potatoes - how about Sour Cream and Chives or Leeks in your mashed? Or add some roasted garlic.
Just some ideas - I will post some recipes this week that may change your mind about the side dishes at Thanksgiving - or any other time for that matter!
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