Tag Archive: heavy cream


Mashed Potatoes With Sautéed Leeks

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Ingredients:
2 lbs. sweet potatoes
2 lbs. russet potatoes
1 1/2 sticks butter (softened)
About 2 cups heavy cream
2 large leeks (sliced thin)
olive oil
sea salt and black pepper
Directions:
Preheat oven to 400 degrees.
1. Rinse all potatoes. Dry well. Put an X on top of each potato.
2. Bake all potatoes in the oven until soft. (about 45 min. to 1 hour)
3. Let potatoes cool for a little while.
4. Take sweet potatoes and scoop out the center. Put in a deep mixing bowl.
5. Add 3/4 stick of butter and 1/2 cup of heavy cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
6. Take russet potatoes and scoop out center into a deep mixing bowl. Add 3/4 stick of butter and 1/2 cup of cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
7. In a large baking pan put sweet potatoes. Spread it out and smooth out top. Sprinkle sea salt and black pepper on top.
8. Put mashed potatoes on top and smooth on top. Sprinkle with a little sea salt and black pepper.
9. Put baking pan in oven. (400 degrees) Bake for about 15 minutes.
10. Meanwhile in a skillet, put 2 tbsp. of olive oil. Add leeks and cook until slightly crispy.
11. Remove potatoes from oven. Pour leeks on top.
Serve hot.

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Tomato Bisque Soup

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Ingredients:

4 tbs. unsalted butter

1 Spanish onion, chopped

1 carrot, chopped

4 cloves garlic  (minced)

5 tbs. all-purpose flour

5 cups chicken broth ( low-sodium if canned, homemade preferred)

1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

3 tsp. fresh parsley 

1 tsp. fresh thyme

1 cup heavy cream

1 1/2  tsp.  sea salt

1 tsp. black pepper

Directions:

1. Heat butter in a large soup pot over medium heat.

2.  Add the onion, carrots and garlic. Stir occasionally, until soft. (about 6-7 minutes)

3. Stir in the flour and cook, stirring, for 3 minutes.

4. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Add parsley and thyme. Stir.  Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

5. After about 30 minutes, working soup in batches. Transfer the mixture to a blender and puree until smooth.

6. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

7. Whisk the heavy cream, sea salt and pepper into the soup. 

Serve hot. 

Roasted Cauliflower Soup

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Ingredients:

2 heads cauliflower, broken into florets

1/4 cup olive oil plus 2 tbs.

1 large onion (chopped)

4 cloves garlic  (chopped)

6 cups water

1/2 cup heavy cream

sea salt

black pepper

Directions:

1. Place the cauliflower florets into a large bowl of lightly salted water. allow to stand for 30 minutes.  Drain cauliflower well.

2. Preheat oven to 400 degrees.

3. On a greased baking pan (2 tbs. olive oil) put cauliflower. Drizzle a little olive oil over cauliflower.  Sprinkle with sea salt and pepper.

4. Bake in oven for about 25-30 minutes, until cauliflower is tender. Remove from oven. Set aside.

5. In a large soup pot, heat olive oil.  Cook the onion until translucent.  Add in the garlic and roasted cauliflower. Stir.

6. Pour in the water and season with a little sea salt and black pepper.

7. Simmer for about 15 minutes. After 15 minutes, add heavy cream. Stir.

8. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

9. You can put soup in a blender, if you don’t have a hand blender.  Then reheat for an additional 3 minutes.

Creamy Garlic Parsnips

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A great alternative to mashed potatoes.

Ingredients:

2 lbs. parsnips

8 oz. cream cheese

1/2 cup heavy cream

1 bulb of garlic

1 tsp. salt

1 tsp. pepper

olive oil

Directions:

1. Wash, peel and cut parsnips into cubes. Place into boiling water for approximately 30 minutes. (until parsnips can have a fork pick them up)

2. Meanwhile, take 1 whole bulb of garlic. Put 1 tsp. of olive oil on the bulb and wrap in aluminum foil. Place in a 400 degree oven for 30 minutes. You want the garlic cloves to be soft when done.

3. After 30 minutes, strain parsnips. Remove all water.

4. Remove garlic from oven and remove skin.

5. In a mixing bowl, add parsnips, cream cheese, heavy cream, garlic, salt and pepper. With a mixer, mix until parsnips are creamy. Add a little extra salt and pepper if needed.

Serve warm.