Waist Watchers Special - Asian-Style Green Beans

From the kitchen of One Perfect Bite...Here is a slightly different way to prepare green beans. These Asian-style beans serve as a side dish for the Silver Fox, but I combine them with a handful of rice noodle and make them the main course of my meal. Whichever approach you take, I think you'll enjoy beans prepared in this manner. The recipe, which comes from Fine Cooking magazine, is simple to follow, and my only caution regarding its preparation is the need to exercise care when you blanch the beans. You really want the beans to be crisp tender when they are served, so do not over cook them. In order to preserve their color, the beans should be served as soon as they have finished cooking. You can, by the way, use frozen beans to make this dish. I think you'll like these. Here is how they are made.

Garlic Green Beans

From the kitchen of One Perfect Bite...The farm stands in our area sell beets, corn and and green in 20 pound bags that are ready to be processed. I usually don't can these vegetables, but because I blanch and freeze them,  I'm always looking for new ways to prepare them. Most of the recipes I've found, involve preparations that are nearly as involved as the main courses they'll be served with. That's not what I'm looking for,  so I dismiss them out of hand. What I really want are simple recipes that can be prepared with a minimum of fuss and bother. I got lucky when I found this one. The garlic-flavored oil that coats these beans takes them to another level and makes them perfect to serve with plain grilled meats or poultry. The beans can be table-ready in about 20 minutes, and while their preparation is a two step procedure, you'll only need one pot to make them. I do hope you'll try this recipe. I think its simplicity will appeal to you. Here is how the beans are made.

Garlic String Beans...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
1 pound trimmed green beans
1 tablespoon olive oil
3 cloves sliced garlic
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
1) Bring a large pot of lightly salted water to a boil. Add green beans and cook 4 minutes, or until crisp-tender. Drain.
2) Using same pot, heat olive oil over medium heat until it shimmers. Add sliced garlic and cook until fragrance is released, about 1 minute. Stir in green beans and toss to coat with oil. Season with salt and pepper. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Chocolate Espresso Cake

Two Years Ago Today: Lidia's Rice and Pea Soup

Three Years Ago Today: Corn Timbale

Four Years Ago Today: Green Beans with Balsamic-Shallot Butter

Frugal Foodie Friday - Peas and Carrots for Holiday Meals

Courtesy of KellerAC and deviantART

From the Kitchen of One Perfect Bite...I faced a dilemma today. Frugal Foodie Friday rolled around again and despite the holiday weekend, I felt compelled to weave at least a few inexpensive dishes into the meals I'd be serving for the holiday. I decided that I could pare back on the cost of vegetables and still come up with side dishes that were easy to prepare but still worthy of a holiday meal. I quickly honed in on peas and carrots and I think you'll agree, that they are eminently affordable and fit nicely into the frugal foodie program. Now, I have a long history with peas. As a child, I hid them in my dinner napkin and as a young woman they were the cause of one of the most embarrassing moments of my life. To wit, the Silver Fox and I were having dinner with the folks who were responsible for the promotion he had just received. I was seated next to the chairman of the board who was a charming and attentive host. I was very much the young mother at this stage of my life and as the waiters began to clear the table I looked at his plate and admonished him saying, "You haven't touched your peas." You know those sink holes we've been reading so much about? I truly prayed the earth would swallow we whole and I suspect the love of my life would have gladly pushed me in. He still smiles whenever I serve peas. I did some extensive searching to find the recipes I'm sharing with you tonight. I wanted them to be cheap, but I also wanted them to be special enough to serve with a holiday meal. I think you'll really like both these dishes. The peas are especially good and the carrots are a step above the glazed versions you usually encounter. I hope you'll give both these dishes a try. They are fast, easy and delicious and they fit quite nicely into the Frugal Foodie Friday program. Here's how they are made.



Peas with Lemon, Mint and Scallions...from the kitchen of One Perfect Bite inspired by Fine Cooking Magazine

Ingredients:
Kosher salt
8 ounces shelled fresh peas (about 2 cups) or frozen peas (about 1-1/2 cups)
2 tablespoons unsalted butter
4 large scallions (white and light green parts), thinly sliced
1/4 cup heavy cream
2 tablespoons finely chopped fresh mint
1/2 teaspoon packed finely grated lemon zest
Freshly ground black pepper

Directions:
1) To prepare peas: If using fresh peas, fill a large saucepan half full with water and 2 teaspoons kosher salt and bring to a boil. Drop peas into boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for water to return to a boil. Use a mesh strainer to transfer peas to a dish towel or a few layers of paper towels to drain. Discard water peas were boiled in, but reserve pot. If using frozen peas, put them in a colander and run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain.
2) Melt butter in reserved saucepan over low heat. Add scallions and sauté until softened, about 3 minutes. Add heavy cream, 1 tablespoon mint, lemon zest, 1/4 teaspoon salt and a few grinds of pepper. Bring mixture to a boil and cook until it thickens slightly and a wooden spoon leaves a wide path when scraped across bottom of pan, about 1 minute. Add peas and stir until they’re heated through and well coated with sauce, 1 minute more. Remove pan from heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint. Yield: 3 to 4 servings.

Cook's Note: Recipe can be doubled.



Glazed Carrots with Tarragon...from the kitchen of One Perfect Bite inspired by Fine Cooking Magazine

Ingredients:
1 pound carrots, cut into 1/2-inch rounds (about 2-1/2 cups)
3 tablespoons unsalted butter
1-1/2 teaspoon granulated sugar
Kosher salt
2 tablespoons finely chopped fresh tarragon

Directions:
1) Put carrots in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, sugar, 1/2 teaspoon salt, and enough water to just cover carrots (about 2 cups).
2) Bring to a boil over high heat. Cook over high heat, shaking pan occasionally, until liquid has reduced to a syrupy glaze and carrots are tender, about 10 minutes. (If the glaze is done before carrots, add about 1/2 cup water and continue to cook. If carrots are done first, remove them and continue to boil liquid until syrupy.)
3) Lower heat to medium low, add tarragon, and toss to combine. Season to taste with salt and serve. (The glazed carrots can be kept warm, covered, for about 20 minutes.) Yield: 4 servings.

Cook's Note: Recipe can be doubled.







One Year Ago Today:  Pasta con Sarde - St. Joseph's Pasta














Two Years Ago Today: Baked Cod Oreganata















Three Years Ago Today: Crock-Pot Apricot Jam

Shrimp Fried Rice

From the kitchen of One Perfect Bite...Towards the end of Lent, I generally run out of ideas for meatless meals, so, I was delighted when I came across a new fried rice recipe in Bon Appetit magazine. I have a real fondness for this dish and will even have it for breakfast if I have leftovers in the house. My standard recipe for it can be found here and it is outstanding. I've made it for years and it is the gold standard against which I judge all other recipes for this Asian-inspired staple. The Bon Appetit version interested me because it contains shrimp and that made it more acceptable to the Silver Fox who has no great love for vegetarian entrees. He actually liked this version and a "like" coming from him, is a rave review when a dish contains no meat. I thought it was passably good and certainly worthy of sharing with you. There are two tricks to a good fired rice. The first is to use day old rice that has been refrigerated for a day or more. This gives the rice time to dry out and loosen. I think you'd agree that no one likes clumpy fried rice and I guarantee that freshly made rice will clump. The second is to keep the vegetables that are added to the rice crisp-tender. A good dash of Asian sesame oil won't do any harm either. This is a very simple dish to make and execute. If you are looking for recipes to extend your repertoire of dishes for Meatless Mondays or Lenten Fridays, do give this recipe a try. Here is how the shrimp fried rice is made.

Shrimp Fried Rice...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 tablespoons vegetable oil, divided
12 ounces peeled deveined small shrimp, thawed if frozen
Kosher salt
8 scallions, whites chopped, greens thinly sliced
2 garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten to blend
1/2 cup frozen edamame, thawed
1/2 cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil

Directions:
1) Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
2) Heat remaining 1 tablespoon vegetable oil in same skillet. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet and add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
3) Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens. Serve immediately. Yield: 4 servings.








One Year Ago Today: Lemon Yogurt Cake















Two Years Ago Today: Sweet Vidalia Onion Salad Dressing

















Three Years Ago Today: Homemade Limoncello














Four Years Ago Today: One Bowl Vegan Chocolate Cake

A Twofer - Braised Celery + Baked Parsnips Irish-Style

From the kitchen of One Perfect Bite...Save for potatoes, there are not a lot of vegetable recipes being offered for St. Patrick's Day this year. I've been saving these two for the holiday, because they are typically Irish side dishes and I thought they would both go well with the stout and cheddar meatloaf that I featured last week. They are nice recipes and among their many merits is the ease with which both dishes come together. I must admit, however, that I have a favorite between the two. I really like the braised celery and could make a meal of it with a side of rice if left to my own devices. The bacon imparts a lovely smoky flavor to the braising liquid and you can control just how tender you want the celery pieces to be. The dish will be crisp tender if you remove it from the oven at the half hour mark. If left to go another 10 minutes it will be soft and offer only the slightest of resistance when you bite into it. While the parsnips are tasty, I think they suffer from familiarity. That is a personal opinion and is not meant to be a reflection on the recipe I'm sharing with you tonight. I hope you'll give both these side dishes a try. I think you'll like them. Here is how they are made.

Braised Celery

Ingredients:
1 head celery, cleaned and cut crosswise into 1-inch pieces
1 medium onions, finely chopped
1 teaspoon fresh parsley leaves, chopped
2 slices bacon, finely chopped
1-1/4 cups low-sodium chicken broth, boiling
Salt and pepper
2 tablespoons butter, diced

Directions:
Preheat oven to 350 degrees F. Place celery pieces in a shallow casserole. Top with bacon and onions and sprinkle with parsley. .
Pour in stock and dot with diced butter. Cover casserole dish and bake for 30 to 45 minutes. Drain, reserving stock if desired. Transfer celery to a bowl and serve immediately. Yield: 4 servings.




Baked Parsnips Irish-Style

Ingredients:
2-1/2 pounds parsnips
1/4 cup butter
1/4 cup low-sodium chicken broth
Salt and pepper
Pinch of nutmeg

Directions:
Preheat oven to 350 degrees F. Peel parsnips, quarter, and remove any woody cores. Parboil parsnips for 15 minutes. Place in an ovenproof dish. Add broth and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes. Yield: 6 servings.






One Year Ago Today: Shamrocks AKA Cloverleaf Dinner Rolls
















Two Years Ago Today: A Collection of Recipes for St. Patrick's Day












Three Years Ago Today: Frozen Lemon Yogurt













Four Years Ago Today: Irish Moonshine - Homemade Irish Cream

Jansen's Temptation

From the kitchen of One Perfect Bite...I knew nothing of April Bloomfield until I began to work my way through the Gourmet Live list of Women Game Changers in Food last year. At that time she was executive chef of the Breslin and the Spotted Pig in New York City, and I decided to make the ricotta pancakes that had helped to make her eclectic style of cooking famous. I loved the pancakes, as did my family, so I began to clip her recipes whenever I came across one that could be made in a home kitchen. I tend to do a lot of Scandinavian cooking at this time of year, and in that stash of recipes I had been collecting was one for Jansen's Temptation, a Swedish potato gratin that is made with heavy cream and anchovies. I made the dish this past weekend and was really pleased with the results. As is my habit, first time through, a recipe is always made to the developer's specification. Theme and variation are saved for later performances. This is a delicious dish, but next time I prepare it, I'll use light cream or half-and-half to make the cream base in which the potatoes cook. While I found the gratin to be overly rich, the Silver Fox loved it, so, despite its creamy excess, it will again appear on my table, though in a somewhat lightened form. The flavor of the infused cream, which contains onions, anchovies and fennel, is a wonderful and the dish is not difficult to make. I hope you will give this remarkable recipe a try. I think you will be delighted with this Swedish classic. Here's how Jansen's Temptation is made.

Jansen's Temptation...from the kitchen of One Perfect Bite courtesy of April Bloomfield

Ingredients:
2 cups cream
3 cloves garlic, quartered
2 tablespoons thyme, plus a little extra for garnish
1-3/4 ounces anchovy fillets, plus 4 extra for garnish
2/3 teaspoon ground fennel
4 tablespoons butter
2 peeled onions, sliced thinly
1/2 teaspoon kosher salt
4 to 6 Yukon gold potatoes, peeled and cut into sixths
Bread crumbs, as needed

Directions:
1) Preheat oven to 325 degrees F.
2) To prepare cream base, bring cream, garlic, thyme, anchovies, and fennel to a boil. Remove from heat and let ingredients infuse for 10 minutes. Once cooled, purée in blender until smooth.
3) In a medium sauté pan add 2 tablespoons butter. Add onions and cook over medium heat until tender, about 10 minutes. Add salt and remaining butter and continue cooking until onions are very soft, but not brown, about 4 minutes. Remove from heat and reserve until assembly.
4) Place potatoes in a large pot and cover with cold water. Heavily season water with salt and bring to a boil. Cook potatoes until very tender (there should be no resistance when pierced with a knife), about 15 to 20 minutes, depending on size of potatoes. Strain and set aside.
5) Assemble dish by placing a layer of cooked potatoes wedges in bottom of a 9-inch gratin dish. Follow with a layer made with half the onions. Top with remaining potato wedges and finally, remaining onions. Pour cream over layers until dish is full, and almost overflowing.
6) Sprinkle with breadcrumbs and fresh thyme. Top with 4 anchovy fillets and bake for 20 minutes. Allow to rest a minute or two, but serve hot. Yield: 4 servings.

One Year Ago Today: Peanut Brittle

Two Years Ago Today: Quick Bread Round-Up

Three Years Ago Today: Moravian Spice Cookies

Julia's Garlic Mashed Potatoes Revisited

From the kitchen of One Perfect Bite...Longtime readers of my blog know that I grew up in an ethnically diverse neighborhood and was taught to cook by several of the women who lived on our block. One of the wonders of my childhood was the technique used by Mrs. P, our Swedish neighbor, to make her holiday potatoes. Back in the day, boiled potatoes were an everyday affair but the mashed variety appeared only on Sunday's or special occasions. I can still remember Mrs. P, standing coatless on the porch, shaking the daylights out of a pot of steaming potatoes on one of those frigid winter holidays that are so common in Chicago. It was a technique she had learned from her mother and while she had never questioned why it was done, she knew that drier potatoes were more mealy and made a better mash. She was right. To this day, I find a scoop of good mashed potatoes irresistible and I blame her for my potato addiction and the extra heft they put on my hips during the holidays. I made her potatoes for several years after the Silver Fox and I were married but then Julia Child and her garlic mashed potatoes appeared on the scene. Julia's potatoes, which were drop dead delicious and used a technique similar to the one favored by Mrs. P, became my standard until common sense intervened and I called a halt to the use of such copious amounts of butter and cream in my kitchen. The recipe I'm featuring today is a scaled back version of Julia's potatoes and they are not half bad. If you're watching calories this holiday season, but still want to serve mashed potatoes, you might want to give them a try. Here's the recipe.

Garlic Mashed Potatoes...from the kitchen of One Perfect Bite inspired by Julia Child

Ingredients
Garlic Infused Milk
30 cloves of peeled garlic
2 tablespoons butter
2 tablespoons chicken broth or water
1 cup whole milk
1/4 teaspoon salt
Pinch of white pepper
Potatoes
2-1/2 lbs baking potatoes, peeled and quartered
2 tablespoons softened butter
Salt
White pepper
1/4 cup whole milk
4 tablespoons minced parsley

Directions:
1) To make garlic infused milk: Melt butter in small heavy-bottom saucepan and add chicken broth and garlic. Cover pan and cook slowly for 20 to 30 minutes, or until garlic is very soft but not brown. Stir in milk, salt, and pepper. Return to heat and simmer for 20 minutes longer, stirring occasionally. Press through a sieve or puree in a food processor. Set aside.
2) To make potatoes: Boil or microwave potatoes until soft, then drain and put through a potato ricer or food mill. Return potatoes to pan and stir over low heat for a few minutes to evaporate some of the excess moisture. When potatoes begin to film bottom of pan, remove from heat and beat in butter. Add salt and pepper to taste. Beat in infused milk with a wooden spoon. Add remaining milk by spoonfuls until desired consistency is reached. Fold in parsley and serve. Yield: 6 to 8 servings.

One Year Ago Today: Roasted Eggplant Soup

Two Years Ago Today: Light and Chunky Clam Dip

Three Years Ago Today: Polpettini - Tuscan Meatballs

Sausage and White Bean Casserole

From the kitchen of One Perfect Bite...Cassoulet is a rich, slow-cooked bean casserole that was first made in the peasant kitchens of southern France. Traditionally, it was made with haricot beans, some type of meat, generally pork, goose, duck or mutton, and duck or goose confit. Confit is usually prepared from salted goose or duck legs that are preserved by storing them in the fat in which they slowly braise. The dish itself is named after the vessel, an earthenware cassole, in which it cooks. In the United States, the term cassoulet tends to be applied to any hearty bean-based casserole. That's the case with tonight's recipe, which was called a cassoulet by its developers. I found the recipe in Woman's Day magazine, and while I don't consider it to be a cassoulet in the classic sense, it is a fine bean casserole that I am happy to share with you. I try to make this dish the night before I plan to serve it. The long night's sleep gives the ingredients a chance to meld and the dish develops a richness that is missing when it is first made. If you can find it, use duck sausage when you make this casserole. It is an upgrade that adds enormous flavor to the dish. I hope you will give this recipe a try. It is fine fall and winter fare and it is not difficult to prepare . Here's how this bean casserole is made.

Sausage and White Bean Casserole...from the kitchen of One Perfect Bite courtesy of Woman's Day magazine
Ingredients:
2 teaspoons oil
3 (10-oz) links Italian sausage or Bratwurst
2 medium carrots, thinly sliced
2 stalk) celery, sliced
1 large onion, chopped
2 teaspoons minced garlic
3 cans (15.5 oz each) Great Northern beans, rinsed
2 cans (14.5 oz each) fire-roasted diced tomatoes
1/2 cup water
1 teaspoon dried thyme leaves
Seasoned Crumb Topping
2 teaspoons oil
1 teaspoon minced garlic
2 cups coarse fresh bread crumbs from a baguette
2 tablespoons each grated Parmesan and chopped parsley

Directions:
1) Heat oven to 375 degrees F. You'll need a rimmed baking sheet lined with foil.
2) Heat oil in a 5-quart pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.
3) Using fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.
4) Cut sausages into 1⁄4-inch thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.
5) Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet. Yield: 8 servings.

One Year Ago Today: Apple and Walnut Bundt Cake

Two Years Ago Today: Assorted Creams and Ices

Three years Ago Today: Apfel Sahne Torte - Apple Cream Cake

Bibimbap

From the kitchen of One Perfect Bite...Bibimbap is a mixed rice dish that comes from Korea. While it has many components, the dish is easy to make, delightful to eat and reduces small children to giggles as they play with its name and their food. It consists of a bowl of rice that is rimmed with sauteed vegetables and a bit of meat. It is topped with a fried egg that has a still runny yoke. When the dish is served, the yolk is broken and mixed with the other ingredients. It can be served hot or cold, and if you have the proper bowls, the rice can be sizzled to form a crust that adds a nutty flavor and still more texture to the dish. The ingredients I've used here are merely suggestions and you can swap vegetables and meat at will. The only real requirements for bibimbap are rice and red chili paste. The dish is mildly flavored and rice wine vinegar and chili paste are what give it some oomph. The fact that they are served separately makes this a great family dish and prevents the children's familiar "it's too spicy" wail. Speaking of children, there's more 'bapping" going on at the table than I like to hear. I have to run. I hope you'll give this a try. It is easy, fun and really satisfying. Here's the recipe.

Bibimbap...from the kitchen of One Perfect Bite courtesy of NickKindelsperger and Serious Eats

Ingredients:
2 tablespoons soy sauce
3 tablespoons sesame oil, divided use
2 teaspoons sugar
1 clove garlic, minced
1/2 teaspoon ginger, grated
1/2 pound thinly sliced steak
2 eggs
1/2 zucchini, thinly sliced
1 cup mushrooms, thinly sliced
Handful bean sprouts
1/2 cup carrots, julienned
2 cups cooked rice
1/4 cup red pepper paste
2 tablespoons rice wine vinegar

Directions:
1) Combine soy sauce, 1 tablespoon sesame oil, sugar, garlic, and ginger in a large bowl. Add beef and stir until coated. Set aside for 30 minutes.
2) Meanwhile, pour 1/2 tablespoon of remaining sesame oil into a large skillet over medium heat. Add mushrooms and toss to coat. Cook until they are tender and soft. Set aside. Add another 1/2 tablespoon of reserved sesame oil to skillet and add sliced zucchini. Cook it until it is tender, about 5 minutes or so.
3) Bring a few cups of water to a boil in a medium sauce pan. Add bean sprouts and cook for about a minute. Drain in a colander.
4) Set a large skillet over high heat. When very hot add beef. Cook, stirring often until browned on all sides. Set aside.
5) Pour remaining tablespoon sesame oil into a non-stick skillet set over medium heat. Crack two eggs into pan and cook until whites are set, but yolk is still very runny.
6) To serve: Create individual piles of beef, mushrooms,zucchini, bean sprouts and raw carrots. Place a cup of hot cooked rice in the center of each of two of an individual serving bowls, then add a little bit of each of the other ingredients around the edges of the bowls. Top each with a fried egg. Serve with red pepper paste and rice wine vinegar to taste. When ready, break the yolk and twirl around the contents until well mixed. Yield: 2 servings.









One Year Ago Today: Glorious Green Food - Éirinn Go Brách















Two Years ago Today: Four Farls

Champ - Scallion Mashed Potatoes for St. Patrick's Day

From the kitchen of One Perfect Bite...Mashed potatoes were a real treat when I was a child. Our standard daily fare was a plain boiled or baked potato, but on Sunday those lowly spuds were transformed into a billowy mounds of creamy goodness that were fortified with butter and cream. It went a step further when my Grandmother was visiting. She made slight changes to my mother's recipe and by infusing the cream she used with scallions, our Sunday treat became Champ, an old Irish favorite. Nowadays potatoes are served as an accompaniment to meals, but there was a time in Ireland when potatoes were the meal. Traditionally, people who observed religious fasts would abstain from meat on Fridays. Champ became a popular meal, particularly for those who lived in inland areas where fish was not available. In their stead, Irish cooks made huge quantities of scallion infused mash. Champ was served in individual bowls and each portion had a well of melted butter in the center. The dish was eaten from the outside in. Forkfuls of potato were taken from the outer edges of the mound and dipped in the melting butter before tasting. Champ, by the way,is a translation of the Gaelic word brúightín, which means to bruise or pound. The dish should be made from winter potatoes that are cooked, then peeled and mashed. I like to rice the potatoes before mashing. Never use a mixer to prepare these. Over beating will make the potatoes gummy and you'll be disappointed with the results. Hot is the operative word here. Hot milk or cream should be beaten into the hot potatoes with a wooden spoon. The end result is a fluffy mound of potatoes flecked with scallions. This dish is much like Colcannon, which is made with cabbage or kale instead of scallions. I prefer Champ because it is lighter. I hope those of you who have never sampled the dish will give it a try. It is a perfect side-dish for St. Patrick's Day. Here's the recipe.


Champ ...from the kitchen of One Perfect Bite courtesy of Darina Allen's Irish Traditional Cooking

Ingredients:
3 pounds (6 to 8) unpeeled baking potatoes, e.g., Russet or Yukon Gold
1 large bunch (4-oz.) scallions (use the bulb and green stem)
1-1/2 cups milk or light cream or half-and-half
4 to 8 tablespoons butter
salt and freshly ground pepper

Directions:
1) Scrub potatoes and boil them in their jackets.
2) Finely chop scallions. Cover scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off heat and leave to infuse.
3) Peel and mash freshly boiled potatoes and, while hot, mix with boiling milk and scallions. Beat in some butter, reserving most for serving. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in center.

Cook's Note: Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.

One Year Ago Today: Chicken Stroganoff

Two Years Ago Today: Roast Lamb

Corn and Hominy Casserole

From the kitchen of One Perfect Bite...This lovely casserole can be served as a side dish or as a meatless entrée for lunch or a light supper. The recipe, originally develop by James Beard, has been changed substantially for health conscious cooks and diners. The original recipe used 9 tablespoons of butter and full-fat sour cream. I cannot tell a lie, it was delicious. This scaled back version is tasty as well and I like to serve it as a Lenten meal, along with soup or salad and tortilla chips. This dish used to be called two corn casserole because it is made with a mix of yellow sweet corn and hominy. Hominy is a food made from corn kernels that are soaked in an alkali solution of either lime or lye. The solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. Hominy is a common ingredient in Southern and Mexican cooking. This dish is really easy to prepare and it's a great starter recipe for young or beginning cooks. The casserole works really well with barbecue or Southwestern-style meals. I know that those of you who try this will appreciate its unique combination of flavors and the ease with which it comes together. There is nothing here not to like. Here's the recipe.

Corn and Hominy Casserole...from the kitchen of One Perfect Bite inspired by James Beard
Ingredients:
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped jalapeno pepper
1/3 cup cilantro
1 cup reduced-fat sour cream or sour half and half, divided
16 ounces frozen corn , thawed
2 cans (15.5-oz each) hominy , drained and rinsed, divided
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 cup Monterey or pepper jack cheese
3 tablespoons butter
cooking spray
1 teaspoon dried chervil

Directions:
1) Preheat oven to 350 degrees F. Spray a tall-sided casserole dish with cooking spray. Combine bell and jalapeno peppers. Stir cilantro into sour cream. Layer 1/3 of hominy, then 1/3 of corn in casserole. Sprinkle with pepper and salt. Top with 1/3 cup mixed peppers. Cover with 1/3 cup sour cream, then 1/2 cup cheese. Dot with 1 tablespoon butter.
2) Build a second layer with 1/3 of the hominy, 1/3 of the corn, 1/3 cup mixed peppers, and 1/3 cup sour cream. Dot with 1 tablespoon butter. (this layer is not seasoned or topped with cheese).
3) Build final layer using remaining hominy, corn, mixed peppers, sour cream, and cheese. Dot with final tablespoon butter. Sprinkle chervil on top of casserole.
4) Bake casserole, uncovered, for 40 minutes. Allow to stand for 10 minutes. Yield: 4 to 5 servings.






One Year Ago Today: Glazed Lemon Chicken
















Two Years Ago Today: French Quarter Beignets