Cooking From Memory ~ A Recipe Journal

Garlic Mashed Potates

Posted in Vegetables by Paul Gauche on June 20, 2009

 Ingredients ~

  • 1 head garlic, top sliced offGarlic Mashed Potatoes
  • 2 tablespoons olive oil
  • 6 to 8 large Yukon gold potatoes, peeled and quartered
  • 1 tablespoon salt
  • 1 cup milk, warm
  • ½ stick butter, softened
  • Salt and black pepper, to taste

 Method ~

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper. Serve with Meatballs and Garlic Mashed Potatoes


Braised Ribs with ‘Twenty-Four Hour’ Sauce

Posted in Beef,Pork,Sauces by Paul Gauche on June 19, 2009


(Photo Credit: Braised Short Ribs Romulo Yanes)

Ingredients ~

  • 2 T Olive Oil
  • 4 # Short Ribs
  • 4 carrots
  • 1 onion
  • 1 leek (use just the white part)
  • 4 cloves garlic
  • 1 carton beef broth
  • ½ cup prepared BBQ sauce of your choice
  • 1 cup red wine (cabernet)
  • 2-3 sprigs fresh thyme (or 1 Tablespoon dried Thyme)
  • salt and pepper to taste
  • 6 Tablespoons butter

Method ~  

It is best to begin this process one day ahead.

In a large saucepan, heat the olive oil and brown the ribs on all sides. Transfer to a large cooking pot.  Deglaze the pan with some beef broth or red wine and pour over the meat.  Rough-chop the carrots, onion, leek, garlic, and place in a food processor with ¼ cup beef broth and process into a ‘mash.’ Transfer the mash to the large cooking pot.  Add the BBQ sauce, beef broth, wine, thyme, salt and pepper.  The ribs should be covered with the braising liquid.  Simmer for 3 hours or until meat is ‘fall-off-the-bone’ tender.  Carefully remove the meat from the braising stock, transfer to a plate.  Cover the ribs and refrigerate 8 hours. Strain the solids from the braising liquid and refrigerate the sauce for 8 hours.  When you are ready to grill, reduce the sauce until it is thick and rich.  Once it is reduced, add the butter and basted the ribs while they are cooking on the grill.  Grill the ribs “low & slow” using indirect heat method, basting regularly with the reduced braising liquid.


~~With thanks to Paul Dean