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
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.