Wednesday, January 9, 2008

Leftover Mashed Potatos?

You've come to the right place! I love this recipe for leftover mashers. And since we rarely do mashed potatos except for holidays, this recipe has slowly crept it's way into our holiday repetoire. If you don't make your own Marinara-- on the low end I recommend the Barilla Tomato & Basil-- on the high end, Williams-Sonoma's Tomato Basil.

This is the breakfast of champions! :)

Eggs in Purgatory
Recipe courtesy Giada De Laurentiis

5 large eggs
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan

Preheat the oven to 200 degrees F.

Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour.
Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven.

Pour off the excess oil from the pan. Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.

Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

Christmas Dinner 2008

My husband and I have slowly been trying to establish our own Christmas traditions. The only item we've stuck to so far is beef at Christmas. This year, I endeavored to make a prime rib.
And I must admit, roasting a huge hunk of meat is intimidating to me- even with instruction and a probe thermometer. But, I have to say, our prime rib turned out tasty this year, with enough left over from the 5lb roast to invite friends over a few days later for a French Dip party! :)

I was very impressed with our newest local butcher here in Richmond, VA- the Belmont Butchery. Owned and operated by Tanya Cauthen, a trained chef, who says the Butchery is where chefs in Richmond shop for their own meat.

15 N Belmont Ave
Richmond, VA 23221
(804) 422-8519

This is a classic Prime Rib recipe I found in a recent copy of Saveur:

Prime Rib

1 5-bone beef standing rib roast (10–12 lbs.), chine bone removed and tied back on
2 tbsp. kosher salt
1 1⁄2 tbsp. dry mustard, preferably Colman's (see Canned Heat)
1 1⁄2 tbsp. chopped fresh rosemary leaves
Coarsely ground black pepper, to taste

1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12" × 14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2–3 days.
2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20–25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25–30 minutes. Remove and discard chine bone. Carve roast (following steps in Carving Prime Rib) and serve with reserved pan juices.
First published in Saveur, Issue #107

We also served Green Bean Bundles, which are super easy, quick and yummy:

Green Bean Bundles

Recipe courtesy Paula Deen/

1 pound fresh green beans
Olive oil Salt and pepper

Preheat oven to 350 degrees F.
Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.

We started our meal with a piping hot, melt-in-your-mouth Goat Cheese Souffle. It's not a holiday in our house without a little goat cheese, bien sur!

Goat Cheese Souffles-
Recipe courtesy Martha Stewart magazine or
Prep time: 20 minutes
Total time: 35 minutesServes 4

Soft goat cheese can be substituted for aged; be sure to reduce the amt. of salt to ¾ tspn.

3 Tbsp unsalted butter, plus more for dishes
3 Tbsp all-purpose flour, plus more for dusting
½ c. whole milk, warmed
4 oz. firm aged goat cheese, grated or coarsely chopped (abt. 1 ½ cups)
¼ tspn fresh ground nutmeg
1 tspn coarse salt
¼ tspn fresh ground black pepper
4 large eggs, separated

Preheat oven to 375.
Butter four 1 cup soufflé dishes. Dust w/flour, tap out excess.
Melt butter in a saucepan over medium heat. Sprinkle flour over top(3 tbsp) and cook, whisking for 1 ½ minutes.

Add milk, cheese, nutmeg, salt and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.

Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among soufflé dishes, filling 1 inch from top. Place on a baking sheet and bake until puffed and golden, 12-15 minutes.

Serve Immediately! Bon Appetit!


We finished all of this off with the Chocolate Malt Cake recipe found below!

Macaroni and Cheese

This recipe is my idea of decadence, combined with comfort.
Thank you Ina Garten for this gift of indulgence!

Mac and Cheese
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.