Mashed Potatoes

Ingredients:

•2 pounds russet potatoes (about 4 medium), peeled and cut into large chunks
•1 1/2 teaspoons kosher salt, plus more as needed
•4 cloves peeled garlic, smashed
•1/4 cup unsalted butter
•3/4 cup whole milk
•Freshly ground black pepper

Directions:

In a large saucepan, combine the potatoes, 2 teaspoons salt, garlic and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes.

Drain the potatoes and garlic leaving just enough water in the pan to cover the bottom.

Return the potatoes and garlic to the pan. Add the butter and mash until melted. In the microwave, heat the milk until just hot, but not boiling. Stir into the potatoes and season with salt and pepper, to taste. Serve immediately.

Enjoy.

Potato Salad

Ingredients:

•3 pounds small white potatoes
•Kosher salt
•1 cup mayonnaise
•1/4 cup buttermilk
•2 tablespoons Dijon mustard
•2 tablespoons whole-grain mustard
•1/2 cup chopped fresh dill
•Freshly ground black pepper
•1/2 cup chopped celery
•1/2 cup chopped red onion

Directions:

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper, Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper.

Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Enjoy.

TOSTONES (FRIED PLANTAINS)

TOSTONES( FRIED PLANTAINS)


Ingredients:

•2 cups vegetable oil for frying.
•3 plantains peeled and sliced into 1-inch pieces.
•Salt to taste.
•Garlic powder to taste.

Directions:

1. Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
2. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, or a “brown paper grocery bag” and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

Peach Cobbler

Ingredients:

•4 cups peeled, sliced peaches.
•2 cups sugar, divided.
•1/2 cup water.
•8 tablespoons butter.
•1 1/2 cups self-rising flour.
•1 1/2 cups milk.
•Ground cinnamon, optional.

Directions:

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Baked Macaroni and Cheese.

INGREDIENTS:

•1 (12 ounce) package macaroni.
•1 egg.
•2 cups milk.
•2 tablespoons butter, melted.
•2 1/2 cups shredded Cheddar cheese.
•Salt and pepper to taste.


DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.

2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.

3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.

4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.

5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Slow Cooked Split Pea Soup

Slow cooked pea soup.


Ingredients:

•1 (16 oz.) pkg. dried green split peas, rinsed.
•1 meaty hambone, 2 ham hocks, or 2 cups diced ham.
•3 carrots peeled and sliced.
•1/2 cup chopped onion.
•2 ribs of celery plus leaves, chopped.
•1 or 2 cloves of garlic, minced.
•1 bay leaf.
•1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes.
•1 tbsp. seasoned salt (or to taste).
•1/2 tsp. fresh pepper.
•1 1/2 qts. hot water.

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons.

Serves 8.

Salisbury Steak.

SALISBURY STEAK

10 3/4 ounces cream of mushroom soup, condensed.
1 1/2 pounds ground beef lean.
1/2 cup dry bread crumbs, or cracker crumbs.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 onion, finely chopped.
1 egg, slightly beaten.
1/3 cup water.

Heat oven to 350°F. In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well. Shape into 6 patties; arrange in single layer in 13x9-inch or 12x8-inch baking dish. Bake uncovered at 350°F. For 30 minutes. Skim off fat.

In small bowl, combine remaining soup and water; spoon over patties. Return to oven and bake for 10 minutes. If desired, garnish with mushroom slices.

Serving Size: 6

Southern Style Fried Chicken

Ingredients:

•2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces.
•2 cups all-purpose flour.
•1 teaspoon salt.
•1/2 teaspoon ground black pepper.
•1 cup milk.
•Vegetable shortening for frying.
•1 tablespoon bacon drippings.


Preparation:

Wash chicken and pat dry.

In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F. Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.


Transfer the chicken to a large platter for serving.
Serves 8.

Butter milk Corn Bread

Ingredients:

•1 cup cornmeal.
•1/3 cup all-purpose flour.
•1/4 teaspoon baking soda.
•1 teaspoon baking powder.
•1 teaspoon salt.
•1 egg, beaten.
•1 cup buttermilk.


Preparation:

Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 20 minutes, or until lightly browned.

Buttermilk cornbread serves: 8

The History of Culinary Arts

http://ezinearticles.com/?The-History-of-Culinary-Arts&id=326134