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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Erin's Parmesan-Garlic-Basil Mashed Potatoes

Erin's Parmesan-Garlic-Basil Mashed Potatoes

5 - 6 red potatoes, quartered (or cut smaller, either works), don't peel 'em.
parmesan cheese, grated, shredded, whatever (about a cup)
3 - 4 cloves chopped/pressed/minced garlic (I use way more, b/c I like garlic)
1/2 cup chopped fresh basil (I use more like a cup, I think)
1/4 cup Extra Virgin Olive Oil
sea salt & ground pepper to season/taste

Put the potatoes into a pot, cover with water plus an inch or two - bring to a boil and let cook about 15-20 mins, or until they're soft enough to coarsely mash with the side of a metal spoon. Drain, and reserve a little cooking water. Put them back in the pot on the stove, and shake a little to dry them off. Mash with the spoon, or to your desired level of mash-ness. Then dump in the garlic and olive oil - use a little reserved cooking liquid if they seem overly dry - and stir, stir, stir. Or you could use chicken/veggie stock or even milk, up to you. Next, dump in the basil and about 1/4 to 1/2 cup of parmesan, mix until everything is well combined. I'm sure I use more than that, though, maybe even a cup. Salt and pepper to taste, et voila - eat!

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