Martha Stewarts "Smashed Parsnips and Potatoes with Thyme"

I found this recipe in Martha Stewart Living magazine (Nov 2011), so I thought I'd give it a try. Parsnips isn't a common staple in the South. In fact, many Southerners couldn't identify a parsnip to save their lives. I was guilty of this until a few days ago myself. 


This dish tastes a bit like beefed up mashed potatoes and is really delicious. I would recommend adding 1/2 cup of milk or cream because the recipe is a bit dry for my taste.

Ingredients:

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 1/2 lbs. baby Yukon Gold potatoes, quartered
1 tablespoon plus 1 1/2 teaspoon fresh thyme leaves
Salt and pepper

Directions:

Heat 1 tbsp oil in medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water.

Bring to a boil, then reduce heat. Simmer until parsnips and potatoes are very tender but still hold their shape (12-14 minutes).

Drain parsnips and potatoes. Return empty sauce pan to high heat, allowing remaining water to evaporate. Add remaining 3 tablespoons oil and thyme. Cook until thyme sizzles, about 1 minute. Add parsnips and potatoes, and smash with the back of wooden spoon until combined but still chunky. Season with salt and pepper. [Add cream or milk]. Drizzle with oil.

Refrigerate up to 2 days. Serves 4.

Tempting Bread Pudding...without using alcohol

Most of the recipes that I found for bread pudding called for brandy, rum, or bourbon. Since I don't keep alcohol on hand, I decided to try bread pudding and omitting the alcohol. It turned out wonderful. Here is my revised recipe.


This recipe yields 4-6 servings.

Ingredients:


1/2 loaf of French bread, cut into cubes
2 cups whole milk
1 large egg
1 cup sugar
1 tbsp vanilla extract
1/2 cup raisins
1/2 tsp cinnamon
1.5 tbsp butter, melted

Pour milk into medium bowl. Add bread cubes. Press down to allow bread to absorb milk. In separate bowl, mix egg, sugar, vanilla, and cinnamon.

Pour egg mixture over bread and gently incorporate. Add raisins.

In 9x12 baking dish, add melted butter. Coat bottom and sides of dish to prevent bread from sticking. Add bread mixture.

Bake at 350 degrees for 35-40 minutes. Bread will start to pull away from sides when done.

Drizzle with sauce.


Sauce for Bread Pudding


1/4 cup sugar
1/4 cup brown sugar
1/4 cup butter
1/2 tsp vanilla extract
1/4 cup heavy cream

Bring all ingredients (except vanilla) to a boil in small sauce pan. When mixture boils, remove from heat and add vanilla. Drizzle over bread pudding when sauce thickens.

Sauteed Green beans with garlic and lemon zest

The following is a flavorful twist to this common side dish. This version is a variation of a recipe found on Food Network.

Ingredients:


2 lbs. green beans (the long kind)
1 tbsp olive oil
3 tbsp butter (unsalted)
1 tbsp cracked pepper (a blend of peppercorns is nice)
2 large cloves garlic, minced
1 tbsp lemon zest
salt to taste

Cooking instructions:


Cook beans as instructed. (I use frozen steamers and they work great for this recipe). Shock beans in ice water to stop cooking.

In saute pan, combine oil, butter, garlic, pepper. Saute garlic until tender. Add green beans. Turn beans until they are coated with oil. Cook 5 minutes. Add lemon zest. Serve.

Serves 6-8 people.

Homemade Mayo...in less than 30 minutes

This homemade mayo recipe was shared by Molly Wizenberg in bon appètit magazine (April 2008). I don't usually like mayo, but this recipe caught my eye, so I decided to try it for myself.

Ingredients:

1 large egg yolk   *to avoid the risk of salmonella, you can use pasteurized egg yolk instead
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt (plus more to taste)
3/4 cup canole oil, divided

Directions:

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt into medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure, and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.

Gradually add remaining cup oil in very slow stream, whisking constantly, until mayo is thick, about 8 minutes. Mayo will be lighter in color. Cover and chill.

Can be made up to 2 days in advance. Keep chilled.

Cinnamon Apple Jelly

This recipe is from Pamela Bennett's Jams and Jellies in Less Than 30 Minutes, as printed in Southern Lady Magazine (September/October 2011)

Cinnamon Apple Jelly
Makes 1 pint


Ingredients:


1 teaspoon unflavored gelatin
1 2/3 cups unsweetened apple juice, divided
2 teaspoons lemon juice
1 stick cinnamon
1 drop yellow food coloring
1 drop red food coloring
5 tablespoons plus 1 teaspoon sugar

Directions:


1. Bloom, or soften, the gelatin in 1/4 cup apple juice.

2. Combine remaining apple juice, lemon juice, cinnamon stick, and food coloring in a saucepan. Boil approx. 7-8 minutes to reduce to one-third. Remove from heat.

3. Stir in sugar and softened gelatin mixture until they dissolve. Discard cinnamon stick. Pour into sterilized jars. Cover tightly. Store in refrigerator for up to 3 weeks.