Creamed spinach

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sorry it’s only in the background!

Adapted from Tyler Florence

Ingredients:

  • 2 bags of baby spinach
  • unsalted butter + extra-virgin olive oil
  • 2 cloves garlic, lightly smashed
  • heavy cream
  • pinch of freshly ground nutmeg
  • 50 g freshly grated Parmesan
  • Kosher salt + freshly ground black pepper

Directions:

  1. Wash the spinach several times. Drain the spinach.
  2. Heat the butter and oil in a large skillet over medium-high heat and add the garlic. Cook until fragrant, then add the spinach, turning frequently, until the spinach has wilted down evenly.
  3. Remove the garlic and drain the spinach in a colander. Press out as much liquid as possible.
  4. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes.
  5. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes.
  6. Serve immediately.

~Jessica

Mashed potatoes

img_0345Adapted from Tyler Florence

Ingredients:

  • 4 Yukon gold potatoes, skin on
  • 2 garlic cloves
  • whole milk
  • heavy cream
  • butter
  • 1 sprig fresh thyme /sage /rosemary
  • salt and pepper

Directions:

  1. Scrub then chop potatoes. Add to pot, then cover halfway in milk, then cover fully in the cream, add the butter and olive oil.
  2. Add garlic, and thyme. Bring to boil, cook until tender.
  3. When the potatoes are tender, set a colander over a bowl. Pour the potatoes through the colander, and the cream will collect on the bottom. Put the potatoes back into the pot, mash them, and fold the potato-infused garlic cream back into the potatoes.
  4. Salt and pepper to taste. Serve warm, with a pat of butter.

~Kai-ling

Rapunzel’s hazelnut soup

Rapunzel’s favorite dish that Mother Gothel makes. Here is the Disney version :

Disney-version Ingredients:

  • 2 lb butternut squash, seeded and cut into 6 sections
  • 1 lb parsnips, peeled and roughly chopped
  • 1 green apple, peeled, cored, and quartered
  • 1 medium brown onion, thinly sliced
  • 4 cups of chicken stock, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup heavy cream
  • 1/2 teaspoon cumin
  • 3-4 sprigs fresh thyme
  • Salt and white pepper to taste
  • 1 cup raw hazelnuts (for topping)

but… The version I prefer (I do not do fruit in my soup, thank you very much) is this: Creamy hazelnut soup

Ingredients:

  • some hazelnuts
  • 50 g butter
  • 1 clove garlic, pressed or minced
  • 2 shallots, thinly sliced
  • 1 medium leek, white only, chopped
  • 1 parsnip, peeled and chopped
  • 3 small russet potatoes, chopped (optional)
  • 1 spoon flour
  • 1 L vegetable stock
  • 220 g crème fraîche
  • Salt, to taste
  • Pepper, to taste
  • 1/2 teaspoon cumin
  • 3-4 sprigs fresh thyme
  • handful of chopped hazelnuts, roasted

Directions:

  1. In a large pot, melt butter over medium high heat. Once butter is melted and hot, add the sliced leeks and thyme. Cook, stirring occasionally, until the leeks are soft.
  2. Add the garlic, parsnips, and potatoes and cook for about five minutes, stirring often. Make sure your parsnips and potato pieces are about the same size and not too big. Add a few sprinkles of salt and pepper to the veggies as you stir.
  3. Add 3/4 cup of the peeled hazelnuts to the pot and stir for a minute or so.
  4. Add the veggie broth and creme fraiche and bring to a boil. Turn down to a simmer and let it cook for about 20 minutes, at least until the parsnips and potatoes are soft.
  5. Remove the thyme sprigs and use an immersion hand blender.
  6. To Roast Hazelnuts: Preheat oven to 275° F. Place 1 cup of raw hazelnuts on a parchment lined baking sheet. Bake for 25 – 30 minutes, or until the hazelnut skins burst. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.
  7.  Serve soup in bowls, and top with the crushed roasted hazelnuts.

~Jessica