Chunky Mashed Potatoes
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, September 26, 2010
Flaky Buttery Biscuits
Flaky Buttery Biscuits
Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Wednesday, September 22, 2010
Chunky Mashed Potatoes
Chunky Mashed Potatoes
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Miss Lamie's Fried Chicken
Miss Lamie's Fried Chicken
Martha Stewart
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 8.
* 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 3 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 2 teaspoons dried thyme
* 2 onions, peeled and sliced
* 3 cups plain dried bread crumbs
* 2 large eggs, beaten
* 1 1/2 - 2 cups vegetable oil
Directions
1. Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
2. Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
3. Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
Martha Stewart
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 8.
* 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 3 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 2 teaspoons dried thyme
* 2 onions, peeled and sliced
* 3 cups plain dried bread crumbs
* 2 large eggs, beaten
* 1 1/2 - 2 cups vegetable oil
Directions
1. Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
2. Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
3. Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
Quick Fried Chicken
Quick Fried Chicken
Martha Stewart
Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 quart buttermilk or milk
* 2 tablespoons Tabasco or other hot sauce
* 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 1 cup all-purpose flour
* 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 2 cups peanut oil, vegetable oil, bacon fat, or lard
Directions
1. In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).
2. In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
3. Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
4. Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
5. Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.
Martha Stewart
Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 quart buttermilk or milk
* 2 tablespoons Tabasco or other hot sauce
* 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 1 cup all-purpose flour
* 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 2 cups peanut oil, vegetable oil, bacon fat, or lard
Directions
1. In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).
2. In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
3. Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
4. Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
5. Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.
Flaky Buttery Biscuits
Flaky Buttery Biscuits
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Crunchy Sesame Chicken Wings
Crunchy Sesame Chicken Wings
Martha Stewart
For wing-lovers, wings -- as a main dish or snacking food -- are pure heaven. To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 20 wings.
* 20 chicken wings
* 3 large eggs, beaten
* 2 teaspoons vegetable oil
* 1/2 cup sesame seeds
* 1/2 cup all-purpose flour
* 2 teaspoons coarse salt
* 1/4 teaspoon cayenne pepper
* 1/2 cup fresh bread crumbs
* 2 to 3 garlic cloves, minced
* Hot sauce, for serving
Directions
1. Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
Martha Stewart
For wing-lovers, wings -- as a main dish or snacking food -- are pure heaven. To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 20 wings.
* 20 chicken wings
* 3 large eggs, beaten
* 2 teaspoons vegetable oil
* 1/2 cup sesame seeds
* 1/2 cup all-purpose flour
* 2 teaspoons coarse salt
* 1/4 teaspoon cayenne pepper
* 1/2 cup fresh bread crumbs
* 2 to 3 garlic cloves, minced
* Hot sauce, for serving
Directions
1. Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
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