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The Times Herald (Norristown, PA) - - FOOD -

½-inch wedges 1 medium yel­low onion, finely chopped 2 gar­lic cloves, minced 1 cup wa­ter ½ cup dry sherry 2 ta­ble­spoons tomato paste 1 tea­spoon dried oregano 8 ounces green beans, cut into 1-inch pieces

½ tea­spoon kosher salt, plus more as needed

¼ tea­spoon freshly ground black pep­per, plus more as needed

3 ta­ble­spoons freshly grated Parme­san cheese IN­STRUC­TIONS Heat the oil in a large skil­let over medium-high heat un­til it is very hot but not smok­ing. Add the pota­toes, cut sides down, and cook, turn­ing once, un­til golden brown on both sides but not ten­der, about 6 min­utes. Us­ing a slot­ted spoon, trans­fer the pota­toes to a serv­ing bowl, leav­ing the oil in the skil­let. Add the onion and gar­lic to the skil­let and re­duce the heat to medium. Cook, stir­ring oc­ca­sion­ally, un­til the onion has soft­ened, about 3 min­utes. Add the wa­ter, sherry, tomato paste and oregano and stir to dis­solve the tomato paste. Re­turn the pota­toes to the skil­let and scat­ter the green beans on top. Sea­son with the ½ tea­spoon salt and ¼ tea­spoon pep­per. Bring to a boil. Re­duce the heat to medi­um­low and cover the skil­let tightly. Sim­mer, stir­ring oc­ca­sion­ally, un­til the pota­toes are ten­der and the liq­uid has thick­ened, about 20 min­utes. Sea­son with ad­di­tional salt and pep­per as needed. Trans­fer the potato mix­ture to a serv­ing bowl. Sprin­kle with the Parme­san cheese and serve hot. Makes 6 serv­ings.

Ben Davis’ Mashed Pota­toes

IN­GRE­DI­ENTS

5 pounds rus­set pota­toes, skinned, sliced and boiled

2 sticks of but­ter, sweet­cream and salted

½ stick Philadel­phia cream cheese 2 ta­ble­spoons sour cream Salt and pep­per, to taste ½ cup whole milk IN­STRUC­TIONS

Drain pota­toes. Whip with a mixer or ricer. I feel the best way to make sure there are no lumps is to slightly over­boil the pota­toes. I put the cream cheese, but­ter and sour cream in the bot­tom of the mix­ing bowl be­fore adding the pota­toes and milk. The hot boiled pota­toes help melt ev­ery­thing un­der­neath.

Lisa Thomas-Laury’s Peach/Ap­ple Cob­bler

I must give credit to my cousin, Linda Hamil­ton, for this de­li­cious recipe. IN­GRE­DI­ENTS 3 Granny Smith ap­ples 2 large (32-ounce) cans of sliced peaches 1 cup su­gar 5 ta­ble­spoons sifted flour ½ tea­spoon cin­na­mon ½ stick but­ter 1 box re­frig­er­ated ready­made pie crusts

1 ta­ble­spoon milk IN­STRUC­TIONS

Pre­heat oven to 350 de­grees. Lightly grease bot­tom and cor­ners of square bak­ing dish; lay out pie crusts to soften; peel ap­ples and cut into small pieces. Drain and cut peaches, sav­ing small por­tion of the juice (set aside); mix cin­na­mon, flour and su­gar (set aside). Flour one side of one pie crust. Place in bot­tom of bak­ing dish and pour in fruit; spoon su­gar mix­ture evenly over top; slice and add pats of but­ter. Put re­main­ing pie crust over top, pinch­ing cor­ners to side of dish; put sev­eral slits in top. Spread 1 ta­ble­spoon of milk on top of crust; sprin­kle su­gar; bake for 45 min­utes to 1 hour.

Ad­di­tions and changes: Choose peaches in heavy syrup. Put the bak­ing dish with the bot­tom pie crust in the oven (350 de­grees) for 5 to 10 min­utes be­fore adding fruit. I now use 1 ta­ble­spoon all­spice in­stead of ½ tea­spoon cin­na­mon. I also cook the peaches and peeled ap­ples in the peach syrup on stove­top for 15 min­utes be­fore adding them to the bak­ing dish.

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