Wedge Salad with Buttermilk Dressing

Last weekend we had friends over for dinner. The menu was a simple one. Wedge Salads, Red Chicken Chili, Green Chile Cornbread, and Key Lime Pie. As someone who takes great pleasure in presenting food beautifully, my presentation of the Wedge Salads with Buttermilk Dressing completely missed the mark. Instead of cutting the iceberg lettuce into classic wedges, I thought I would get 'creative' and cut it into thick slices. I am still bothered by that decision. I can only hope everyone at the table will remember the flavors of the salad but forget what it looked like. I will never be able to unsee it. However, I will never ever in a million years make that mistake again.

One of the keys to a truly great, memorable, and yes, even beautiful Wedge Salad is to keep it simple. Which is how most steakhouses serve them. Iceberg lettuce, thick slices of crispy bacon, cherry tomatoes, chives, blue cheese, and a creamy buttermilk ranch dressing are all you need to create an impressive Wedge Salad. It's a salad easy to make and one that pairs well with steak, chicken, fish, and/or chili. The only advance preparation needed is cooking the bacon (crisp) and making the buttermilk dressing. Both can be done early in the day.

You might be thinking, isn't a classic Wedge Salad made with a blue cheese dressing? The answer is yes. So why would I use a Buttermilk Dressing instead? Well, there are several reasons. A homemade, herby buttermilk dressing is the perfect compliment to a crisp, green salad. Leftovers make for a great dip for veggies and chips.  As hard as it is for me to believe, not everyone loves the sharp, salty, assertive flavor of blue cheese. So instead of serving a salad with a dressing some may not eat, serve a large wedge of blue cheese with the salad. Blue cheese lovers will be thrilled. And the non-blue cheese eaters can simply push the wedge aside or ask a fellow blue cheese lover at the table if they would like theirs. Lastly, and maybe the most important reason is that a wedge of a high quality blue cheese is so much more flavorful (and visually appealing) than store bought blue cheese crumbles. Point Reyes Blue Cheese and Maytag Blue Cheese are two of my personal favorites. 

Most Wedge Salads recommend topping the salad with crumbled crispy bacon. However, consider crumbling only half of the bacon and placing a half piece of bacon on each salad plate. Bacon lovers will love you. And honestly, I think it makes for an even more beautiful presentation. One you are not likely to regret.

A wedge salad made with chilled iceberg lettuce, crispy bacon, chopped chives, a thick slice of blue cheese, and generously topped with an herby buttermilk dressing is a crisp, refreshing, impressive start to a dinner. And one your friends are likely to remember. 

Recipe
Wedge Salad with Buttermilk Dressing

Serves 4

Ingredients
Buttermilk Ranch Dressing
1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 to 2/3 cup buttermilk, well shaken before measuring (or more to desired consistency)

Salad
1 medium sized head of iceberg lettuce, cut into 4 wedges
7-8 slices of thickly sliced bacon, cooked crisp (half crumbled, half cut into two pieces)
12-14 cherry tomatoes, cut in half 

2 to 3 Tablespoons freshly chopped chives
Large wedge of good quality blue cheese, cut into slices (Point Reyes, Maytag Blue)

Kosher salt and freshly cracked black pepper for seasoning

Directions

1. Make the buttermilk dressing and cook the bacon (crispy) early in the day. Store the dressing in the refrigerator. Cover the bacon and keep at room temperature until ready to use.

2. To make the dressing, add all (except the buttermilk) ingredients in a medium sized bowl. Whisk until well blended. Whisk in one half cup of well shaken buttermilk. Assess the consistency of the dressing. If you want it slightly looser, add another quarter cup of dressing. 

3. Cut the head of lettuce in half, cutting from the stem down. Cut each half again, making 4 wedges.

4. Place a small dollop of the buttermilk dressing on the center of each plate. Top each plate with a wedge.

5. Top each wedge with some of the buttermilk dressing. Sprinkle on the crumbled pieces of bacon and chopped chives.

6. Arrange the cherry tomatoes, half slice of bacon, and wedge of blue cheese. Season with Kosher salt and freshly cracked black pepper.

7. Serve and savor. Note: Pour the extra salad dressing into a bowl and place on the table for those who might want a little more.

Notes: (1) Most wedge salads are plated with the pointed edge of the lettuce facing up. This is to help capture the dressing into the crags. This presentation had one of the cut sides of the lettuce facing down. Not the 'classic' presentation, but it's one I think also looks beautiful on a plate. (2) Look for a thick cut bacon at your grocery store or meat counter. I like cooking the bacon on some heavy foil on the grill so the aroma of bacon doesn't permeate the house or make a mess on my stove. If you don't have a gas grill, cooking the bacon in the oven is another great option. Remember, you want to cook your bacon crisp. (3) When making the dressing use only freshly chopped herbs. Dried herbs will not impart the same kind of flavor. 

Herbed Stuffing

With Thanksgiving just days away, many of us are already anticipating the first bite of our favorite holiday foods. Often it's a specific side dish or dessert. But sometimes it's the combination of flavors on our plates we look forward to eating. While I can't say with absolute certainty, I would however venture to say many of us can hardly wait to enjoy a heaping helping of stuffing. Whether it's adorned with a healthy spoonful of gravy or not, stuffing is almost always the real star on Thanksgiving tables across the country. 

If you grew up devouring an herby, buttery bread stuffing on Thanksgiving Day and making sandwiches with it the day after, it's probably the one you love best. I have nothing against cornbread or meat stuffings. But in all seriousness, nothing compares to the depth of flavor only a bread stuffing made with fresh herbs can deliver. Especially one with a crispy, crunchy exterior and moist, custardy like interior. Which means to make a best of both worlds stuffing, it must be baked outside of the turkey.

To achieve that rustic, homemade look, a loaf of a Tuscan or Hearty White Country Bread must be torn up into one inch, craggy edged pieces. Not cut into cubes. The days of letting your torn up pieces of bread dry for days are over. Baking the bread pieces in a 250 degree (F) oven for about an hour will not only dry out the bread, but will turn it into crispy pieces of deliciousness.

For the most herbaceous stuffing, only fresh herbs will do. Dried herbs won't do this stuffing justice. In other words, there are no recommended substitutions for the fresh herbs. Parsley, sage, rosemary and thyme chopped up and mixed in with the bread, sautéed onions and celery, Kosher salt, pepper, chicken broth and eggs create a stuffing so insanely delicious you will find yourself wondering why you don't make stuffing year round. Or at least when you are serving a roasted (homemade or store bought) chicken or a grilled ribeye.

If you want to make your own chicken broth you can. But a really good quality chicken broth can be found on your grocery store shelves.

To achieve its' craveworthy crispy, crunchy and moist, almost custardy textures, the Herbed Stuffing is first baked covered for 40 minutes, then uncovered and baked for another 35-40 minutes. This two part baking process is key to making the most feast worthy stuffing.

If there was ever an Herbed Stuffing standing head and shoulders above all others, this would be the one. From taste to texture, it has all of the bells and whistles a classic, impressive bread stuffing should have. 

If there is one new dish you bring to or swap out at your Thanksgiving table this year, let it be this Herbed Stuffing. Because no matter what dessert you serve this year, I promise everyone will be talking about this stuffing. You just need to hope you have a bit leftover so you can enjoy it the day after along with a few slices of turkey, some gravy, a scoop of mashed potatoes, and/or maybe cranberry chutney (or sauce).

Happy Thanksgiving wishes and blessings to all of you!

Recipe

Herbed Stuffing

Serves 8

Ingredients

20-22 ounces good quality day old hearty white bread (unsliced) loaf (see notes), torn into 1 inch pieces

3/4 cup (170g) unsalted butter

2 1/2 cups (325g) chopped yellow onions (from one large onion)

1 1/2 cups (197g) chopped celery (from 4 large stalks)

1/2 cup chopped fresh flat leaf parsley

2 slightly heaping Tablespoons fresh sage, chopped

1 Tablespoon fresh rosemary, chopped

1 Tablespoon fresh thyme, chopped

2 teaspoons Kosher salt

1 teaspoon black pepper

2 3/4 cups chicken broth, divided

3 large eggs

Butter for preparing the pan

Directions

1. Spread the torn pieces of bread out on a large rimmed baking sheet. Bake at 250 degrees (F) for one approximately hour or until dried out and lightly golden on the edges. Let cool.

2. Increase the oven temperature to 350 degrees (F). Generously butter a 9" x 12" baking dish. Set aside.

3. In a large skillet melt the butter over medium heat. Add in the onions and celery. Cook until the vegetables are softened and lightly golden (approximately 10 minutes).

4. In a large bowl, combine the bread, sautéed onions and celery, parsley, sage, rosemary, thyme, Kosher salt, and black pepper. 

5. Heat 1 1/4 cups of the chicken broth until warm to the touch. Pour the warmed broth over the ingredients in the bowl. Mix well. Let cool slightly.

6. Whisk together the remaining (unheated) 1 1/2 cups chicken broth and eggs together. Pour over the mixture. Mix well. You can use your hands here!

7. Transfer the stuffing to the prepared dish. Cover with aluminum foil. Place dish on a baking sheet and place in the preheated oven. Bake for 40 minutes.

8. Remove the foil and continue baking for an additional 40-45 minutes or until the stuffing is set and the top is crispy and golden brown.

9. Serve and savor.

 

Notes: (1) Look for a larger sized Tuscan or Country Style White Loaf in your grocery store.  If you buy a 20-22 ounce loaf, you will not need all of it. If you can only find 16 ounce loaves of bread, you will need two but will have leftovers to use for making sandwiches or toast. (2) Stuffing can be made a day ahead. Take out of the refrigerator at least one hour prior to baking. Bake as directed. (3) If you like a sage-y stuffing, use up to 3 Tablespoons of freshly chopped sage. 

Popovers with Strawberry Butter

For those of you who grew up savoring the classic popover at your Thanksgiving or Christmas dinner tables, consider yourself both blessed and lucky. My first bite of a popover didn't come until well into my adulthood. Way back when, Neiman-Marcus took the concept of the bread basket to the next level by serving a small basket of popovers at lunch. The light, airy, crunchy on the outside, yet slightly hollow and soft on the inside popover was one of the most heavenly bites I ever had. At the time, I was convinced those swoonworthy, lofty popovers had to be one of the most difficult things in the world to make. Yet, after doing a bit of research I discovered they were well within my reach. 

Making the most gorgeous, high topped, golden, scrumptious popovers requires only a little bit of patience and following a few rules. The patience portion is two fold. Allowing the mixed batter to rest for 15-30 minutes before baking and not opening the oven door at any time during the 30-32 minute baking process. 

There are a few other rules for making the most perfect popovers. They involve both the ingredients and baking process. One of the keys to the lightest, airiest popovers is room temperature eggs and milk. Taking your eggs out of the refrigerator the night before will ensure they are popover batter ready. Heating the milk over low heat in a pan until just barely warmed is one of the safest ways to get your milk to room temperature. Mixing your room temperature ingredients in a blender rather than whisking by hand helps to ensure you have a lump-free batter.

Another important key to a making a perfect popover is heating the popover pan in the preheated 450 degree (F) oven for five minutes before either brushing the wells with melted butter or spraying with canola oil. The butter and/or oil promotes browning. The moment the room temperature batter hits the hot metal, steam begins to form. As a result the hot pan creates the ideal environment to maximize the amount of steam. And it's that steam that helps push the batter upwards while also creating the soft texture and partially hollow interior.

Steam is your friend only during the baking popovers. As soon as the popovers come out of the oven, insert a sharp knife into the top of popover to let the steam out in order to prevent the popovers from collapsing. Releasing the steam will not only help the popovers keep their shape, it helps ensure you don't end up with a soggy popover.

Popovers are traditionally baked in a popover pan. Their straight sides and taller, skinnier cups are the shape producing the best desired, most dramatic effect. However, popovers can also be made in a muffin pan. While the popover pan might give the popover wow-factor a slight edge, ones made in muffin pans are just as delicious. Having said that, good popover pans are relatively inexpensive and worth splurging on. Especially if you plan on serving popovers year round and not only on special occasions.

Popovers are meant to be enjoyed immediately after they come out of the oven. If by chance you have any leftovers, store them in a sealed plastic bag. Reheat them in a preheated 350 degree (F) oven for 5-10 minutes to rewarm and slightly re-crisp them up.

Popovers can be simply enjoyed with a generous slathering of butter. Or you with a large dollop of some delicious homemade Strawberry Butter. How you choose to eat your popovers will depend in large part on whether they are being served for breakfast, lunch or dinner.

Popovers are classic for a reason as they make every meal feel a little extra special. Replacing your bread or muffin basket with a magical basket of hot, towering, airy, golden popovers is bound to be a jaw-dropping moment at your table. Does it get any better than that?

Recipe

Popovers with Strawberry Butter

Makes 12

Ingredients

Popovers

1 1/2 cups whole milk, room temperature or heated just gently warm to the touch 

4 large eggs, room temperature

2 heaping teaspoons (10g) confectionary sugar

1 teaspoon Kosher salt

3 Tablespoons unsalted butter, melted, cooled slightly

1 1/2 cups (192g) all-purpose flour (I use Unbleached Gold Medal Flour) - See Notes

Melted butter or canola spray for preparing the pan

Strawberry Butter

1/2 cup (113g) unsalted butter, room temperature

1 Tablespoon (15g) confectionary sugar

1/8 teaspoon Kosher salt

1/2 cup (165g) strawberry preserves or lingonberry preserves

Directions

Popovers

1. Preheat oven to 450 degrees (F).

2. In a blender, add in the room temperature/gently warmed milk, eggs, confectionary sugar, and Kosher salt. Blend until smooth.

3. Add in the melted butter, blending until incorporated.

4. Add in the flour and blend until the batter is smooth.

5. Let the batter rest for 15-30 minutes.

6. Put an empty (unprepared) popover pan on a baking sheet. Insert into the oven and let heat up for 5 minutes.

7. Remove pan and baking sheet. Working quickly either brush each well with melted butter or spray with canola oil. Note: I prefer using melted butter.

8. Immediately pour the batter into the hot popover pan until it is about 2/3's full. Note: If using a muffin pan, fill slightly past the halfway mark.

9. Bake popovers for 20 minutes at 450 degrees (F). Do Not Open the Oven. Reduce the temperature to 350 degrees (F) and bake for an additional 10-12 minutes or until the popovers have risen and are a deep golden brown. Note: You can check for doneness at the 30 minute mark but not a minute earlier. My oven required an additional couple of minutes.

10. Remove the pan from the oven. Insert a sharp knife into the top of each popover. Immediately remove from the pan.

11. Serve immediately with the strawberry butter.

Strawberry Butter

1. In a medium sized bowl, beat the butter until creamy (about 2 minutes).

2. Add in the confectionary sugar and Kosher salt.  Beat until incorporated.

3. Add in the strawberry preserves. Mix until blended.

4. Let the strawberry butter chill for at least 30 minute in the refrigerator. Note: You can make the strawberry butter several days ahead. Remove from the refrigerator when you begin baking the popovers to soften it up and make it easier for spreading.

Notes: (1) I used a 128g per cup measurement for the all-purpose flour for this recipe because I used Gold Medal Unbleached All-Purpose Flour. If you are using a different flour, use a weight measurement of 180g. (2) I used a popover pan but you can also use a muffin tin. Fill the well of the hot, prepared muffin tins a little more than half full. You should use up all of your batter, but if not, pour whatever is left evenly into each well. (3) If you have only one six well popover pan and you are serving 2-4 people, you can cut the recipe in half.

Grand Marnier Strawberry Preserves

We are in the midst of strawberry season here in the midwest. And the strawberries at the Farmer's Market have been spectacularly ripe and sweet. While I have been eating more than my fair share of them, I have also been making preserves. Homemade strawberry preserves have to one of the best of life's simple, summer pleasures. They not only do they harness and deepen the flavor of the strawberries, they rival anything store bought. Who knew all it takes is a jar of homemade Grand Marnier Strawberry Preserves to send one's sense of taste to nirvana. 

Making jam and/or preserves doesn't have be a daunting process. Especially if you don't opt to put your jars in a water bath. The advantages of processing jars of jams/preserves in a water bath are two-fold. The jars can be stored at room temperature (before opening) and they have a longer shelf life.  However, if you are making a small batch of jam/preserves, then forgoing the water bath process is the way to go. As it's highly likely your refrigerator stored jars will be empty in just a couple of weeks. Well before their four week optimum shelf life.

There are essentially two kinds of preserves. Those made with added pectin and those made without. Personally, I prefer the without pectin method. This recipe uses only fresh strawberries, granulated sugar, freshly squeezed lemon juice and Grand Marnier. 

For the most optimal strawberry flavor I highly recommend using the strawberries bought at the Farmer's Market or picked at the strawberry farm. Store bought strawberries tend to be firmer as well as less sweet and juicy as their farm counterpart. In addition to being more flavorful, sweeter and juicier, farm fresh strawberries tend be slightly smaller than store bought ones. Which makes it unnecessary to cut them up before macerating them in sugar.

Macerating the strawberries in sugar not only helps to draw out their natural juices, but further intensifies their fruity flavor. The result is you end up with the most flavorful, delicious, luscious preserves.

For these preserves, I recommend macerating the strawberries in sugar for anywhere between 4 and 8 hours. The longer the strawberries macerate, the more natural juices will be extracted. And more natural juice equals more flavor.

Using a deep, heavy bottomed or cast iron pan, will ensure your preserves cook evenly as well as help prevent your preserves from spilling out onto the stove while they are boiling. 

Just as when you are making caramels, the process of cooking the preserves deserves your full attention. Cooking time for these preserves ranges from 20-25 minutes or until they reach a temperature of 215 degrees F to 220 degrees F. Another way of determining the doneness of your preserves is to get them to the consistency of a thick maple syrup. Note: My cooking time was closer to the 25 minute mark.

Adding Grand Marnier to the cooked strawberries results in a next level preserve. Just 1/8 of a cup is all you need to give your preserves a detectable, yet subtle flavor of the Grand Marnier. If you aren't fond of Grand Marnier, leave it out (although I really want to convince you to add it). For those of you who happen to big fans of Grand Marnier like me, you will be living your best life when you slather these preserves on toast, on an English Muffin, on a bagel, on a peanut butter sandwich, or a cracker topped with some Brie or other soft creamy cheese. 

I have been hoarding the recently made batches of Grand Marnier Strawberry Preserves in the refrigerator. With any luck the Farmer's Market will still have fresh strawberries next week and I can make a few jars of these luscious, epic preserves to give away. There may be nothing better than having jars of homemade strawberry preserves, especially these Grand Marnier Strawberry Preserves, in your refrigerator ready to serve at a moment's notice. For those of you looking to up your brunch or weekend breakfast game, you definitely need these Grand Marnier Strawberry Preserves in your life! 

Recipe

Grand Marnier Strawberry Preserves

Makes 2 pints or 4 half pints

Ingredients

1 quart of fresh strawberries, hulled (preferably from the Farmer's Market, Farmstand or Strawberry Farm)

3 cups (600g) granulated sugar

2 Tablespoons freshly squeezed lemon juice

1/8 cup Grand Marnier (or up to 1/4 cup if you want a more pronounced Grand Marnier flavor)

Directions

1. In a large glass or ceramic bowl, add in the hulled strawberries. Unless the strawberries are very large, there is no need to cut in them half. 

2. Add in the sugar. Stir to coat the berries. Cover with plastic wrap and let sit at room temperature for at least hours or up to 8. Stir the strawberries several times while they are macerating.

3. Place the berries and all of the juices in a deep heavy bottomed or cast iron pan. Add in the lemon juice.

4. Cook the berries over medium-high heat. Bring to a boil. Cook on medium heat for 20-25 minutes, frequently stirring gently, as the mixture will continue to boil. Or cook until the mixture has reached a temperature of at least 215 degrees (F), but no more than 220 degrees (F). Note: About halfway through the cooking process use a potato masher to break up some of the strawberries.

5. Remove from heat and immediately stir in the Grand Marnier. Note: If you have some foam (and you probably will) skim some of it off. After skimming stir the mixture well.

6. Immediately pour the Grand Marnier Strawberry Preserves into 2 sterilized pint jars. Cover tightly, turn upside down and then let cool to room temperature.

7. Place the cooled jars in the refrigerator. The preserves can be safely stored for up to 4-6 weeks.

Notes: (1) If you don't want the hint of Grand Marnier in your preserves, you can omit it. Although it makes these preserves next level. I used 1/8 cup and thought it was the perfect amount. (2) Put a small bowl of the Grand Marnier Strawberry Preserves on your charcuterie board to take it next level. (3) In all likelihood there will be some foam created when you are cooking the preserves. Remove the majority of it with a spoon. When you stir in the Grand Marnier whatever small amount of foam left will be incorporated into the preserves.

Farmer's Market Strawberries (June 2023)

Honey Roasted Carrots w/ Honey Whipped Ricotta

One of the more common refrains heard around my childhood dinner table was 'eat your vegetables'. With the possible exception of creamed corn, I (unsuccessfully) did everything I could to get out of eating cooked canned vegetables. Back then vegetables didn't have the kind of siren call they have for me now. It took many years before I discovered how intoxicating the flavors of steamed, sautéed, and/or roasted fresh vegetables could actually be. Anytime anyone is feeling a bit nostalgic and says something like 'things were better when we were kids', I can't help but wonder if their rosy retrospection meant they grew up eating fresh vegetables. 

I can only imagine what my ten-year-old self would have thought about vegetables if a platter of these sweet, delicious Honey Roasted Carrots w/ Honey Whipped Ricotta were put on the table. I'd like to think  it would have been one of those life changing vegetable awakening moments. 

 

Roasting root vegetables, particularly carrots, brings out their natural sweetness. When roasted with a mixture of melted butter, honey, minced garlic, apple cider vinegar, Kosher salt, and black pepper, you end up with their most heavenly version. But wait. When they are set over a bed of honey whipped ricotta and topped with lemon zest, chopped parsley, chopped pistachios, and flaky sea salt, you will experience a kind of head-spinning, vegetable euphoria you never knew was possible.

Unlike many other vegetables, carrots do not fall into the 'seasonal' category as they are readily available year round. As an added benefit, they are generally one of the more inexpensive ones. Which means this is a side dish you can enjoy twelve months a year. Yet, in spite of their year round availability, carrots seem to have a special place on dinner tables during the spring. Between Easter and Passover, 'cooked' carrots are one of the traditional side dishes. 

Peeled, cut on the diagonal, and sliced lengthwise in half, carrots are tossed in a honey-butter-garlic mixture and roasted for about 30-35 minutes. Roasting carrots at a relatively high temperature not only intensifies their flavor, but completely transforms them.

There are two equally delicious elements to this side dish. With complimenting flavors and textures, I would be hard pressed to tell you not to serve the honey roasted carrots over the honey whipped ricotta. When served together, this side dish is on the slightly decadent side, yet it is not a heavy one. Those taking only a small portion will either immediately regret that decision and hope there is enough left over for seconds.

Once the deliciously sweet and tender honey roasted carrots are placed on top of the honey whipped ricotta, there is the final layer of flavors to bring it all together.

Freshly grated lemon zest, chopped fresh parsley, chopped pistachios and flaky sea salt add flavor and texture to the dish. To say they are the perfect finishing touches would be an understatement. 

The key to ensuring the most exceptional flavor in both the carrots and ricotta is to use a good quality honey. Whether it is store-bought or Farmer's Market bought, honey in glass jars ensures that honey is kept in its' natural state. Honey in plastic bottles will tend to lose its' water content and is subject to having chemicals leech into it. In other words, don't use the plastic bottles of honey for this recipe (or any recipe for that fact). 

The Honey Roasted Carrots with Honey Whipped Ricotta would be great paired with a roast chicken or lamb. Or they can be enjoyed all by themselves with some grilled bread. It's impressive as either a side dish or a main dish! Serve them for a weeknight meal or at Sunday or holiday dinner. I promise you won't have to remind anyone at the table to 'eat your vegetables'!

 

Recipe

Honey Roasted Carrots w/ Honey Whipped Ricotta

Serves 6-8

Ingredients

8-9 large carrots, approximately 1 1/2 pounds (681g), peeled, sliced on the diagonal, and cut lengthwise

4 Tablespoons unsalted butter

1/3 cup good quality honey

4 cloves of garlic, minced

1 teaspoon apple cider vinegar

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Zest from 1 medium sized lemon (1-2 teaspoons)

2 Tablespoons chopped parsley

1/4 cup (38g) pistachios, chopped

Flaky sea salt

16 ounces (453g) whole milk ricotta

1 Tablespoon + 1 teaspoon good quality honey

Pinch of Kosher salt

Directions

1. Preheat the oven to 400 degrees (F). Line a large, rimmed baking sheet with parchment paper. Set aside.

2. In a small-medium sized saucepan, add in the butter and honey. Heat over medium-low heat until the butter has melted.

3. Add in the minced garlic and continue cooking for additional 30-45 seconds.

4. Add in the apple cider vinegar, Kosher salt and black pepper. Reduce heat to low and simmer fro 5-6 minutes. Mixture should have the consistency of a syrup. Remove from the heat.

5. Put the peeled, cut carrots in a medium sized bowl. Pour 1/3 of the honey syrup over the carrots. Stir until well coated.. Pour the carrots onto the prepared baking sheet.

6. Bake for 20 minutes. Remove from the oven. Drizzle over another 1/3 of the honey syrup. Return to the oven and continue roasting for another 10-15 minutes or until carrots are tender.

7. While the carrots are roasting, add the whole milk ricotta, honey, and Kosher salt to a medium sized bowl. Beat until smooth and creamy using either a whisk or hand held beaters.

8. Spread the honey whipped ricotta onto the serving platter.

9. Drizzle the remaining honey mixture over the honey whipped ricotta.

10. Spoon the roasted carrots on top. Top with the lemon zest, chopped parsley, and pistachios. Lightly sprinkle with flaky sea salt. Serve immediately.

Notes: (1) The honey mixture may need to reheated to loosen up before adding more to the roasting carrots and drizzling on top of the honey whipped ricotta. (2) If you have any leftovers, cover and store in the refrigerator. Head in the microwave in 30 second increments until heated through.

Roasted Garlic Buttermilk Mashed Potatoes

If I had told my younger self that I would someday love mashed potatoes, those words would have been considered to be the most unfathomable, downright hilarious ones ever heard. In retrospect, I attribute my 'dislike' of mashed potatoes during my childhood years to the fact that they weren't very creamy, tangy, or buttery. They were clearly inferior mashed potatoes. At some point in my life I discovered what really good mashed potatoes were supposed to taste like. And well now, if a bowl of great mashed potatoes is on the table, I might be tempted to have two helpings. But if I am only having a single serving, there wouldn't be any trace of mashed potatoes left on my plate. 

Mashed Potatoes might be one of the most traditional sides served at the Thanksgiving or Christmas holiday meals, but they are equally delicious paired with meatloaf, a Mississippi Pot Roast, a Pot Roast with Roasted Vegetables, or Swedish Meatballs, to name just a few. 

There are no shortage of opinions on how to make the 'best' mashed potatoes. Everything from the kind of potatoes to use, to the ingredients added to the cooked potatoes, to the mashing process is influenced by personal taste or family tradition. The recipe for these creamy, buttery Roasted Garlic Buttermilk Mashed Potatoes is a simple one. I personally love the flavor roasted garlic cloves mashed into the potatoes, but I understand not everyone does. If you leave the roasted garlic out you will still end up with incredibly scrumptious Buttermilk Mashed Potatoes.

The rich texture, flavor, and creaminess of Yukon Gold potatoes make them the ideal choice for creamy, dense mashed potatoes. Which means if I had to choose between using Yukon Golds or Russet Potatoes, I am on team Yukon when making this classic comfort food.

To peel or not to peel is yet another one of those personal taste preference decisions. If you like a rustic finish look to your mashed potatoes, keep the peels on. But if you want the smoothest, creamiest mashed potatoes, peel the potatoes before cutting and cooking them.

So you might be wondering if there is or have very strong feelings on the best way to mash potatoes. Again, the answer to that question depends heavily on the texture you prefer your mashed potatoes to have. There are several really good ways to mash potatoes, and some not so good ways. If you like them fluffy and a tiny bit lumpy, use a hand potato masher. If you like them airy and perfectly smooth and don't mind how tricky it can be use or how hard it is to clean, use a food mill. If you want to mash them quickly, use a standing mixer fitted with a paddle attachment but over beating could create a gluey texture. As food writer Jeff Steingarten once wrote "any cookbook (recipe) that sanctions the use of a blender or food processor for mashing should be carefully shredded". The recipe for these Roasted Garlic Buttermilk Mashed Potatoes calls for the use of a potato masher. The result is a creamy mashed potato having tiny bits of potato pieces. But again, the tool you use to mash with is ultimately up to you.

With very few exceptions, most mashed potatoes are made with butter as one its' ingredients. Other ingredient options include buttermilk, sour cream, cream cheese, goat cheese, parmesan cheese, heavy cream, half-and-half, whole milk, and even chicken broth. This recipe uses buttermilk. It not only adds to the creaminess of the mashed potatoes, it gives them a slightly tangy flavor. And it just so happens to be the ingredient Ina Garten, my favorite food goddess, uses. And in all seriousness, how does anyone not trust Ina?

Rather than give an exact amount of buttermilk to use, I am recommending using anywhere between 1 1/4 and 1 3/4 cups. The amount you use will be based on the thickness (texture) you like your mashed potatoes. For this recipe, begin with using 1 1/4 cups (in two additions) of buttermilk before adding any more. Note: I used close to 1 3/4 cups of buttermilk.

These made from scratch Roasted Garlic Buttermilk Mashed Potatoes are rich, creamy, fluffy, and buttery with a hint of tang perfection. With the addition of the roasted, caramelized garlic cloves they are elevated to an even higher level of classic comfort food deliciousness! They are mashed potatoes I would send back to my childhood self.

Recipe

Roasted Garlic Buttermilk Mashed Potatoes

Serves 6-8

Ingredients

Roasted Garlic (see notes)

1 large head garlic

1 Tablespoon water

Extra-virgin olive oil

Roasted Garlic Buttermilk Mashed Potatoes

3 pounds (1.36kg) Yukon Gold potatoes, peeled and cut into a 1" dice

1 Tablespoon Kosher salt

8 Tablespoons (113g) unsalted butter, room temperature, cut into tablespoons

1 1/4 to 1 3/4 cups buttermilk

1 teaspoon Kosher salt

1/2 teaspoon black pepper

Cloves from one head of roasted garlic

Directions

Roasted Garlic

1. Preheat the oven to 425 degrees (F).

2. Cut the top of the head of garlic just enough so the cloves are exposed.

3. Place the garlic in the center of a piece of aluminum foil (about an 8" square piece). Drizzle with extra virgin olive oil. 

4. Slightly fold up the sides of the aluminum foil and add in 1 Tablespoon of water.

5. Tightly seal the foil to make a pouch. Place on a small baking sheet. Bake for 35-45 minutes. To check for doneness open up the foil pouch. If the top of the head of garlic has nicely browned and caramelized, your roasted garlic is done.

6. Remove from the oven.

7. When ready to use, squeeze of the roasted cloves.

Roasted Garlic Buttermilk Mashed Potatoes

1. Add the diced potatoes to a medium-large sized Dutch oven. Add enough water so that the potatoes are completely covered. Add in one Tablespoon of Kosher salt.

2. Over medium-high heat, bring the water to a boil. Then reduce to a simmer, cover and continue cooking until the potatoes are knife pierced tender (approximately 20-25 minutes).

3. Drain the potatoes but immediately return them back to the hot pan.

4. Use a potato masher and begin mashing the potatoes to your desired consistency. As you are mashing the potatoes, add in the butter, two tablespoons at a time. Before adding in the buttermilk, mash in the roasted garlic cloves and one teaspoon of Kosher salt and a half teaspoon. of black pepper. 

5. Stir in the buttermilk (in two additions) using a large wooden spoon until the mashed potatoes reach your desired consistency. Note: Begin with using only 1 1/4 cups of buttermilk. Add more buttermilk in 1/4 cup increments (to a maximum of 1 3/4 cups) to bring them to your desired level of creaminess.

6. Transfer the Roasted Garlic Buttermilk Mashed Potatoes to a serving dish. 

7. Serve immediately. Note: You can keep the potatoes warm by covering the dish with some aluminum foil if you need another 10 minutes before serving. To keep the potatoes warmer longer, put them in a heat proof dish and place covered in an 200 degree (F) oven for up to 20 minutes.

Notes: (1) If you are someone who doesn't like the flavor of the roasted garlic, leave it out. The Buttermilk Mashed Potatoes will still be amazing! (2) If you looking to make decadent, rich mashed potatoes as well as ones that can be made the night before and baked up the next day, make the Wendy's Mashed Potatoes recipe. Don't be shocked when you look at the ingredient list. Those potatoes are heavenly. 

Homestead in the Badlands (August 2022)