Simple Pastamore Mashed Potatoes

The time of year is coming where meat and potatoes will be on the menu. Every one has their own tricks for making delicious mashed potatoes, and here at Pastamore we are no different. Although butter and spices make a nice mashed potato, there is something to be said about making delicious mashed potatoes fast.

I have always pushed this recipe at shows for our Pastamore Basil Parmesan Dipping Oil and Pastamore Rosemary with Roasted Garlic Dipping Oil, so I figured that I should put this recipe up so people have an idea of what I am talking about. This recipe is mashed potatoes as easy as it gets, but the flavors make the dish seem far more complex.

Ingredients:
2 lbs - potatoes, peeled
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
6-10 oz - milk
To taste - salt and black pepper

1. Peel potatoes, cut in half, and then cut into 1.5" pieces. Place the potatoes into a large pot and cover with cold water. Place the pot on the stove on high heat and bring to a boil. When a boil is reached, turn the heat down to medium and allow to cook. The potatoes are done cooking when they are fork tender. Strain the potatoes with a colander and place in a large bowl.

2. Mash the potatoes. Potatoes can be mashed with a fork, potato masher, or food processor (if you are very careful as they will become gummy if mixed for too long). For silky smooth potatoes like a restaurant, you will want to run the potatoes through a potato ricer or a food mill. Food mills are not too common in home kitchens nowadays, but they offer fantastic results.

3. Once the potatoes are mashed, add the Pastamore Rosemary with Roasted Garlic Dipping Oil, milk, and season with salt and pepper (Just a note: Mashed potatoes will take a fair amount of seasoning to be at the correct level. Add a little at a time, taste, and then add some more seasoning if it is not as seasoned as you would like). The amount of milk needed for the recipe will depend on how moist the potatoes are after cooking and what kind of consistency you are looking for. Stir well to mix. Serve immediately.

Three easy steps for delicious mashed potatoes; cook, mash, and season. Other oils can be substituted for Pastamore Rosemary with Roasted Garlic Dipping Oil including Pastamore Basil Parmesan Dipping Oil, Roasted Tomato Blend Dipping Oil and Marinade, or Roasted Garlic Balsamic Dipping Oil. Simple, delicious, and healthy, just the way we like it.

Making Homemade Stock

Every year Americans throw out hundreds of dollars of food to spoilage and waste. Our hectic and busy lives combined with the desire to only shop once per week are great contributors to this problem. Infomercials look to fix this problem by selling bags that slow down oxidation, vacuum seal bags, etc. However there is a simple way to utilize near spoiled meat and produce, make stock.

Stock is very versatile in the kitchen, and can be used to make quinoa, risotto, mash potatoes, sauces, and soups. There are classic recipes for making stock that include mirepoix (carrots, onions, celery), herbs, and flavoring agents (chicken, beef, veal, or vegetables). However, there is no reason why stock can not simply be made from what is left in your kitchen.

My recent vegetable stock included yellow bell pepper, radishes, tomatoes, onion, garlic, broccoli, parsnip, zucchini, and yellow squash. The majority of these vegetables had been cut and frozen for over a month or two, and then thawed out to make the stock. This way you can make stock once there is enough meat or vegetables to make a reasonably sized stock. The ingredients do not have to be frozen, and fresh vegetables are recommended if you have enough around. Below are the basic directions for making stock. Depending on how much meat or vegetables you have the recipe will differ, but it is genuinely difficult to ruin a stock as long as you follow the basic guidelines.

Ingredients:

Cold water

Vegetables/Meat/bones – chopped

An onion brule – described on this website

Herbs (preferably parsley, thyme, and bay leaf)

Vegetable oil or Pastamore Kettle Roasted Garlic Oil

Directions:

1. Place a large stock pot on the stove and heat over medium-medium/high heat. When the pot is hot add the oil and allow to heat. When the oil is hot add the vegetables or meat. The longer the meat or vegetables are roasted the darker the color of the stock is going to be. I roasted the vegetables for about 10-15 minutes before adding additional ingredients.

2. Once the ingredients have been roasted to your liking add enough cold water to fully cover all ingredients. There should be enough water to cook the ingredients but not so much that the stock is not flavorful.

3. Add the onion brule and herbs (this would be the time to add bones if you have any). Bring the mixture to a boil and reduce to a simmer. The cooking time for the stock will be dependent on what the ingredients are. Vegetable stocks can be cooked any where from 45 minutes to 1.5 hours. Chicken stocks should cook for 3-4 hours, and beef stocks should cook for 4-6 hours. Taste the stock as it is cooking to determine if it has been imparted with enough flavor.

4. When the stock is done cooking strain it into a large container through a fine strainer. Next, use a ladle to skim the floating fat off the top of the stock. Place over an ice bath or into the refrigerator to cool.

This stock is a great base for many things. While it may not save you a whole lot of money on buying stock at the store, it will at least use some of the food that was going to waste.

Halloween Treat

 Halloween is a time for ghouls and goblins.  This Halloween why not create a Halloween treat for your little goblins...The Melon Brain.  A small watermelon can be used to create a brain, and Pastamore Dark Sweet Cherry Balsamic can be used to create a scene!

Ingredients: 

Small, round, seedless watermelon

Pastamore Dark Sweet Cherry Balsamic Vinegar

Gummy Worms 

Directions:  1.) Use a vegetable peeler to remove the entire green rind, exposing the inner white rind.  2.) Slice off the bottom of the melon to create a flat base that will keep it from rolling. With a toothpick, outline squiggly furrows that resemble the folded surface of a brain.3.) Finally, carve narrow channels along the tracings with a sharp paring knife to expose the pink fruit beneath the rind.  4.) Lightly drizzle with Pastamore Dark Sweet Cherry Balsamic Vinegar and serve.  Add gummy worms for an extra special touch.

Pear Strudel

Here at Pastamore we have nothing against desserts. In fact, we feel that if you are going to indulge in dessert that it better be delicious. This pear strudel takes the classic flavor combination of pears, walnuts, and cheese, and makes it into a delicious dessert that is sweet and savory. This strudel offers a great variety of textures, and is a great combination of sweet, salty, and nutty.

Inspiration for dishes and desserts are sometimes hard to come by. However, I have found that walking the produce aisles in the grocery store has given me great inspiration. The pears this week looked awfully good, and after taking them home I was pleasantly surprised. The pears right now are absolutely delicious! Although you may not have a plan for dinner or dessert, seeing what the store has to offer can really open you to the possibilities.

Ingredients: Servings: 4-6
3 - medium size pears (ripe)
1 tsp - sugar
One pinch - salt
6 - sheets phyllo dough
4 Tbsp - whole butter
1/3 C - walnuts
.75 oz - Pecorino Romano cheese
1 Tbsp - Pastamore Fig Balsamic Vinegar

Directions:
1. Preheat oven to 350°F. Wash the pears and remove the stem and core. Cut the pears into long strips (top to bottom) and then cut in half once. Once the oven is hot, place the walnuts on a baking sheet and cook for 5-10 minutes (until they are toasted but not burnt). Remove the walnuts from the oven and place to the side.

2. Place a large pan on the stove over medium-high heat. Once the pan is hot add .5 Tbsp of butter. Once the butter is almost melted add the sugar and stir until fully dissolved. Once the sugar is incorporated add the pears, salt, and .5 Tbsp Pastamore Fig Balsamic Vinegar. Chop the walnuts and add to the mixture (reserving some for a garnish). Allow to cook for only a few minutes as you do not want the pears to become too soft. Remove from the heat and place to the side.

3. Place a small pan on the stove and melt the remaining butter. Remove the phyllo dough from the freezer. On a clean work surface place one sheet of phyllo dough. Using a brush, brush the melted butter on the phyllo dough. On top of this, place another sheet of phyllo dough and brush with butter. Repeat this process until all six sheets have been used. Be very careful with the phyllo dough because it is very delicate and can break easily. Do not worry if it cracks or breaks a little as it will not make much of a difference once the strudel is rolled up.

4. Scoop the pear filling into two even, long piles on opposite sides of the phyllo dough. You will want a few inches on the short side of the pile, and the filling should only take up one-third of the space off of the long end of the filling. The phyllo will need to be cut in half to be rolled, and it may need to be cut more depending on the size of the sheets.

5. Grate half of the Pecorino cheese on top of the pear filling. Roll the sides of the phyllo dough up, and roll the strudel as you would a burrito. Brush the top with melted butter and place into the preheated oven on a baking sheet lined with parchment paper. Cook until the phyllo is browned but not burned. Remove from the oven.

6. Cut the strudel into slices or halves and drizzle the remaining Pastamore Fig Balsamic Vinegar over the top. Sprinkle with the walnuts, and then grate the remaining cheese over the top.

This dessert would go great with some vanilla ice cream, and it could even be a great ending to a delicious brunch.

Spicy Pineapple Risotto

Recently I've bee trying out new recipes for risotto. After getting tired of the same old vegetable based risottos I started to venture into the fruit realm. After trying mango and banana, I have created my favorite thus far; a spicy pineapple risotto.

Again, risotto is nothing to be afraid of. A recipe like this would be a side at a restaurant, and you would be charged multiple times more than you can make it at home. As long as this recipe is followed and care is taken, a beautiful and delicious meal can be had. This would go perfectly with seared tuna or teriyaki chicken.

Ingredients:
1 each - flesh of one pineapple, medium dice
12 oz - Arborio rice
1 qt - Vegetable stock
As needed - Water
2 Tbsp - whole butter
1 Tbsp - Pastamore Meyer Lemon Oil
1/2 - white onion, medium dice
1 Tbsp - Huy Fong Chili Garlic Sauce
1 Tbsp - fresh cilantro, minced
One pinch - saffron
To taste - salt and black pepper

Directions:
1. Place the vegetable stock into a pot and bring to a simmer. While the stock is heating, cut the pineapple. Watch THIS you tube video if you are unsure as how to get the flesh from the core and skin. In a separate pot while the stock is heating, place the butter and the diced onion. Sweat the onions over medium heat, ensuring that they do not cook so hot that they brown.

2. When the onions are sufficiently sweat, add the rice to the pot and stir. Make sure that all the grains are covered in fat, but be sure to not brown the rice. When the rice is covered, add enough stock to barely cover the rice and bring the heat up to medium/medium-high (simmer). In a cup place 4 oz of hot stock and the saffron. Stir and allow to sit so that the saffron becomes warm.

3. Stirring often, add stock when the previous addition of stock has been absorbed by the rice. On the second addition add the stock that contains the saffron. Continue this method until the risotto has cooked for twelve minutes.

4. After twelve minutes add the chili garlic sauce and pineapple along with the stock being added. Continue cooking, stirring, and adding stock until the rice reaches the correct level of doneness (thoroughly cooked but still al dente). If you run of of stock during the cooking process warm water can be used in its place.

5. Once the rice is cooked remove the pot from the heat. Add a touch of water (as it will still tighten up once off the stove) and add the Pastamore Meyer Lemon Oil and the cilantro. Mix well and season with salt and black pepper to taste.

6. Serve immediately. Plate and garnish with a sprig of fresh cilantro.

Thai basil would also be a good substitute for cilantro used in this recipe. Be careful not to cook at a temperature that is too high, or the risotto will not have the creamy texture that it should. This dish has the right level of heat that successfully deals with the sweetness of the pineapple while making your mouth water.