Pink Mashed Potatoes?

The term comfort food refers to a style of familiar, simple food or drink that is usually home-cooked, or consumed in informal restaurants. The idea of "comfort food" is popular in western culture and not part of many other societies including East Asia.

- Wikipedia, the free encyclopedia

I have one comfort food. It's simple. It's high in carbs. It's served at every holiday gathering. I love mashed potatoes.

One of the perks of living and eating with Jack everyday is that the man loves to experiment...with his food you sickos! Jack is always testing new combinations of spices on old dishes and most of the time those experiments are alright. After a few weeks of beet deliveries from our CSA (we can't complain we love beets), it got me thinking about combining my favorite comfort food with my favorite vegetable.

Now when I say this dish is simple. I mean it's REALLY SIMPLE. When I say it's good. I mean it's REALLY GOOD. I don't think we've fought over who got to finish a dish like this since the last time I made my butternut squash chili (a recipe loved by all that I will eventually post).

The recipe is somewhat improvised. I boiled 2 medium sized beets that had been peeled and cut into cubes. I also boiled about four or five small red potatoes. I then mashed the potatoes while combining in between mashing sessions a helping of beets. I also added a splash of cream here and there to get the consistency I wanted.

This treat is sweet and creamy. It's a great side that adds color to a plate. It's a must try.

Eggplant and Potatoes

My first year at Hunter is finished. I now have a few days off from both Lexington and Hunter. Jack is on another shoot. Therefore I have had the opportunity to catch up on reading, relax...I've learned that I much prefer to be busy. With this knowledge I set out on this gloriously sunny day in Sunnyside to the local market to find the makings for potato salad, eggplant and garlic dip, and a quiche. Good thing that tomorrow brings good weather and hopefully a bike ride with 5bbc.org , so all these yummy treats won't force me to wear only clothing with an elastic nature.

I have posted an eggplant dip recipe in the past, but this one is slightly different. It's currently cooling in the fridge. Preliminary tasting makes me think it might turn out to be a decent dip. If it's utterly distasteful...I'll post a warning.

1 eggplant
2 tbsp tahini
2 tbsp fresh lemon juice
1 large garlic clove
2 tbsp minced onion (i used more..we'll see how that turns out)
Salt and pepper

-Place eggplant on baking sheet. Cut off stem and cut some slashes on the sides. Broil for about 20 minutes or once skin is charred.
-Once cooked discard skin and mash.
-Add all other ingredients and cool in refridgeorator for at least a few hours.

The potato salad is delicious. I am planning on taking some of it with me for my packed lunch tomorrow, but I'm having a difficult time leaving it alone. I subscribe to weekly veggie recipes from peta. I am not vegan and therefore adapt some of the recipes to my lacto-ovo veggie prefrences.

2 1/4 lbs. red potatoes
1/2 cup olive oil
2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
2 Tbsp. mayo
1 tsp. garlic powder
Salt and pepper, to taste
1/3 cup chopped red onion

Scrub and quarter the potatoes. Cook in salted water until just tender. Drain and rinse with cold water.
Whisk together the olive oil, mustard, vinegar, vegan mayonnaise, garlic powder, salt, and pepper.
In a large bowl, gently fold the chopped vegetables into the potatoes. Add the dressing, tossing to coat. Season to taste.

I will post the quiche recipe at another time.

Indian Extravaganza

"When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony."
Marie-Antoine Carême

The best thing about food is that it magically brings people together. This weekend we had the pleasure of cooking up a meal with friends from Rhode Island, New York and New Hampshire. There were various chutneys and many amazing dishes with our own special ingredients and touches added. I can't think of a better way to spend a day than starting with a walk around our Sunnyside neighborhood, taking a stroll through Little India in Jackson Heights for supplies and then spending an evening cooking, eating and enjoying good company. 

CUBED POTATO with FENUGREEK

2 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp yellow mustard seeds
2 tsp finely chopped ginger
3 green chilies finely chopped
salt
1/2 pound of potatoes
1/2 cup water
2-3 tbsp of dried fenugreek leaves (to be ground prior to adding)
1/4 tsp ground cumin
1/4 tsp ground corriander
1/4 tsp ground turmeric
1/2 bunch of cilanto chopped finely

1) Heat oil, cumin seeds, yellow mustard seeds, ginger, chilies and salt in a heavy-based pan Add potatoes and cook over medium heat, stirring constantly for approx. 5 minutes. Add water cover and cook over low heat for 5 more minutes, or until potatoes are half cooked

2)Stir in fenugreek, ground cumin, ground corriander and turmeric and cook for 5-10 minutes or until potatoes are fully cooked. Prior to serving sprinkle with cilantro.

Serves 6 portions.