Bear Cuisine

Be It Ever So Humble

One of the things I'm loving about living in a cosmopolitan city is the ready access to real butchers and real charcuterie. There is so much more to the meat-eating world than bland,prepackaged chicken sausages from the local grocery. When I saw honest-to-God bangers , a very British sausage, in the butcher's case, I couldn't resist. The  classic accompaniment to these is the potato--specifically, mashed potatoes. Not one of my British cookbooks included a recipe for these. After all, you just cook and mash the potatoes and then cook the sausage. But Ina Garten offered a unique spin on this dish that made some of the best mashed potatoes that I have ever tasted. This is a great recipe to have in your arsenal.

Bangers and Mustard Mash

 

MUSTARD MASH

1. 2 pounds Yukon Gold potatoes, peeled and quarterd
2. Kosher Salt
3. 4 tablespoons unsalted butter, diced
4. 1/2 cup whole milk
5. 4 ounces creme fraiche*
6. 2 teaspoons Dijon mustard
7. 2 teaspoons whole-grain mustard
8. 1 teaspoon dry mustard
9. 1 teaspoon freshly ground black pepper

Put the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter,milk and creme fraiche and beat the potatoes in the pan until very smooth and creamy. Add a little extra milk if the are too stiff. Mix in the Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt and the pepper.  Place the potatoes in a heat-proof bowl set over simmering water and keep hot for up to 30 minutes, until ready to serve.

*you can substitute sour cream for the creme fraiche with no ill effects.

(from Ina Garten.Barefoot Contessa:How Easy is That?)

Save

Save

Gnocchi Carbonara

Before she left for her summer sojourn in Italy, Christine Hickman offered another opportunity to test gnocchi recipes for her forthcoming book. I loved the Gnocchi Carbonara. It was fabulously delicious. For a quick guide to making a batch of potato gnocchi, click here. For gnocchi-making tips click here.

Gnocchi Carbonara

GNOCCHI CARBONARA

(Serves 4 to 6 generously)

1. 1 recipe potato gnocchi, ready to cook
2. 6 ounces pancetta cut in single thick slice or 6 ounces thick-sliced smoky slab bacon
3. 2 tablespoons olive oil
4. 1 tablespoon unsalted butter
5. 4 garlic cloves, peeled and lightly crushed
6. 1/4 cup dry white wine
7. Salt to taste
8. 3 large egg yolks
9. 3/4 cup fresh, finely grated Parmigiano-Reggiano
10. 1/4 cup heavy cream
11. Fresh and coarsely ground black pepper
12. 1 cup baby arugula leaves

Cut the pancetta into strips and chop into small dice, about 1/4-inch.

Put the oil, butter and crushed garlic into a small saute pan, over medium-high heat. When the garlic turns a light golden color, remove and discard.

Put the diced pancetta into the pan, and saute until it begins to crisp on the edges. Add the wine, bring to a boil, reduce for 2 minutes. Remove from the heat and set aside.

In a large bowl, beat the three egg yolks with the heavy cream. Add the freshly grated Parmigiano-Reggiano and lots of fresh and coarsely ground black pepper. Put half of this mixture into another large bowl*

Cook the gnocchi in 2 batches and as they rise to the surface, add them to one of the bowls of sauce. Add a bit of cooking water if necessary if the sauce is too thick. Toss thoroughly making sure the gnocchi is well coated. Reheat the pancetta quickly over high heat, then pour half the contents of the pan over half the gnocchi Toss again thoroughly and serve immediately, garnished with the baby arugula.

Repeat with the remaining gnocchi.

*Alternately, you can cook all the gnocchi at the same time in 2 separate pots and toss them all together in one large bowl of sauce.

 

South Indian Cuisine: Aloo Poha Upma

This was another favorite from Ivy's and Srilatha's joint class. This was new to me but I can readily see it becoming a family favorite.

ALOO POHA UPMA

Upma is a favorite breakfast food originally from South India, but it can be eaten at anytime. When garnished with coconut, fresh tomatoes and cilantro, it is a vibrantly colorful and complete meal. this particular recipe uses potato called "Aloo."

ALOO POHA UPMA

(serves 2-3)

1. 2 cups Poha (flattened or beaten rice that has been parboiled and pressed; comes thin or thick. Use thick for upma)
2. 1 potato very finely diced
3. 1 onion finely diced
4. 1 carrot finely diced
5. 1/4 cup green peas, fresh or frozen
6. 2 green chilies, sliced (remove seeds if don't want it hot)
7. 1 teaspoon Chana dal
8. 1 teaspoon urad dal
9. 1/4 teaspoon mustard seeds (black or brown)
10. 1/4 teaspoon cumin seed
11. 8 to 10 curry leaves
12. 2 teaspoons peanuts, unsalted and roasted
13. 4 tablespoons ghee or oil
14. 1/2 teaspoon turmeric powder
15. 1 lemon
16. 1 tablespoon sugar
17. salt to taste

Garnish: coriander leaves and freshly grated coconut

 

Wash the poha in water and drrain all the water--don't squeeze. Gently mix in salt, turmeric and set aside.

Peel and cut the potatoes into very thin strips about 1-inch long, chop the onions, chillies, coriander leaves.

Heat the oil and add mustard seeds. When they pop add chana dal, urad dal, peanuts and curry leaves. Saute, stirring gently until the dal turns slightly brown.

Add the potatoes and saute for a few minutes to soften, then add chopped onions, chilies, carrots (and the fresh peas if you are using them).

Cook until the the vegetables are done. Add the frozen green peas and let cook for a minute. Add salt.

Add the drained poha and stir gently. Keep on low heat for 5 minutes.

Squeeze 3 tablespoons lemon juice in a small bowl and add sugar; stir until the sugar dissolves. Add the mixture to the poha and keep on low heat for 2 minutes, letting the flavors blend together.

Garnish the finished poha with coriander leaves and freshly shredded coconut.

Serve with spicy ginger chutney.

 

SPICEY GINGER CHUTNEY

1. 3 inches fresh ginger
2. 1 stalk fresh curry leaves
3. 1 teaspoon tamarind concentrate dissolved in hot water
4. 3/4 cup unsweetened grated coconut
5. 4 green chilies
6. jaggery or Turbinado sugar, about 1/4 cup
7. 1/2 teaspoon salt
8. 1 1/2 TBS ghee
9. 1/2 teaspoon mustard seeds
10. 1 stalk curry leaves

Peel and finely slice the ginger. Remove the crown from green chilies and dice. In a pan, add some shee and fry the ginger, green chilies and one stalk curry leaves.

Once the ginger pieces are slightly browned, switch off the stove and add the salt, coconut and tamarind.

In a food processor, grind the whole mixture until it resembles a coarse paste.

Transfer to a serving bowl. heat a litle ghee, pop the mustard seeds and saute the remaining curry leaves. Pour over the chutney, mix gently. Garnish with some coriander leaves.

Souffled Potato Gnocchi

This recipe is a delightful variation of gnocchi. You might want to save it for winter when you won't mind heating up the oven, but it is delicious anytime of year. A great and different side for a roast chicken.

SOUFFLED POTATO GNOCCHI

1. 1/2 cup milk
2. 3/4 stick unsalted butter
3. 1/4 cup unbleached all-purpose flour
4. 3 large eggs
5. 1 pound Yukon gold or Russet potatoes cut into large chunks
6. 1/4 cup minced fresh Italian parsley
7. 1/4 cup freshly grated Parmigiano-Reggiano

In a saucepan cover the potatoes with 2 inches of salted water, bring the water to a boil and simmer the potatoes, covered until they are tender, about 20 to 30 minutes. Drain and let the potatoes cool until they can be handled. Peel, then force them through the fine holes of a ricer or food mill into a large bowl.

In a small heavy saucepan combine the milk and 1/2 stick of the butter. Bring the milk to a boil and add the flour whisking until the mixture cleans the sides of the pan.

Cook the mixture over moderately low heat, whisking for 1 minute and remove the pan from the heat. Beat in the eggs, 1 at a time, beating well after each addition. Let cool until warm, stirring occasionally.

With an electric mixer, beat the egg mixture into the riced potatoes until well combined. Stir in the minced parsley and salt and pepper and transfer the mixture to a pastry bag fitted with a large tip. Pile mounds into a buttered 1 1/2 quart gratin dish, sprinkle top with the grated Parmigiano and dot with the remaining 2 tablespoons butter.

Bake the gnocchi in a preheated 400 degree F oven for 30-35 minutes or until puffed and golden.

Serves 4.

(recipe courtesy of Christine Hickman)

Pan-Fried Potato Gnocchi

Better save this one for the cold days of winter after you have been shoveling snow or otherwise burning the calories.

PAN-FRIED POTATO GNOCCHI WITH BACON, ONIONS AND PEAS

(serves 6 -8)

1. 1 recipe potato gnocchi* (click here for recipe), cooked and set aside,save about 1 cup of the cooking water
2. 6 slices thick-cut bacon, cut into 1/2 inch pieces
3. 6-8 tablespoons extra-virgin olive oil
4. 4 small yellow onions, thinly sliced (3-4 cups)
5. 1 cup frozen peas
6. 2 teaspoons fresh thyme, minced
7. Freshly grated black pepper
8. 1/4 cup grated Parmigiano-Reggiano plus more for serving

In a large non-stick skillet, cook the bacon over medium heat until crispy, about 5 minutes Transfer to a plate lined with paper towels to drain and set aside. Pour off fat from the skillet.

In the same skillet, heat 3-4 tablespoons of the oil over medium-high heat. Add the onions and cook until they begin to brown, 3-5 minutes. Reduce heat to medium and continue to cook, stirring occasionally until the onions are limp and golden brown. Stir in the peas and thyme, season with salt and pepper to taste and transfer to a small bowl.

Wipe the skillet clean with a paper towel and heat the remaining 3-4 tablespoons oil over medium-high heat. Add the gnocchi** and cook, tossing occasionally until they're lightly browned, about 5 minutes. Gently stir in the onion mixture, bacon and Parmigiano, along with enough of the reserved water to moisten and coat the gnocchi, about 4 tablespoons.

Serve immediately, sprinkled with additional Parmigiano.

 

*Remove the cooked gnocchi from the water with a slotted spoon as they rise to the surface, and toss with a bit of olive oil in a large bowl. Use just enough oil to coast the gnocchi.

** Do not crowd the pan or the gnocchi will stick together and not brown properly. Keep them in a single layer so they can be tossed in the oil. Divide the gnocchi into 2 or more portions and repeat the process if necessary.