Cooking

Fluffiest-Ever Whipped Potatoes

Filed Under: Cooking

Fluffiest-Ever Whipped Potatoes

  • 4 lbs russet potatoes (peeled and cut into 1-inch pieces)
  • 1.5 cups milk
  • 1 stick unsalted butter (cut into pieces)
  • 2 teaspoons salt
  • .5 teaspoon pepper
  1. 1. Cook Potatoes: Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain potatoes. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20 to 25 minutes.
  2. 2. Warm Dairy: Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.
  3. 3. Whip Potatoes: Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes. Serve.

Fiery Beef and Rice Noodle Salad

Filed Under: Cooking

Fiery Beef and Rice Noodle Salad

  • 2 ounces uncooked rice stick noodles
  • 12 ounces flank steak — trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2 cups shredded iceberg lettuce
  • 1/3 cup thinly vertically sliced red onion
  • 1 cucumber — peeled (halved lengthwise, and thinly sliced)
  • 1/2 habanero pepper — minced
  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 12 basil leaves — torn
  1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
  2. While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
  3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
  4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.

Five-Spice Pork Lo Mein

Filed Under: Cooking

Five-Spice Pork Lo Mein

  • 8 oz uncooked Chinese-style noodles
  • 1 Tbs grated peeled fresh ginger
  • 2 tsp five-spice powder
  • 1 pork tenderloin ((3/4-pound) trimmed and cut into thin strips)
  • 1/2 tsp salt (divided)
  • 2 Tbs toasted peanut oil
  • 1/4 cup water
  • 1/4 cup hoisin sauce
  • 1/2 cup chopped green onions
  1. Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
  2. Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.

Flank Steak with Caramelized Onions and Balsamic Glaze

Filed Under: Cooking

Flank Steak with Caramelized Onions and Balsamic Glaze

  • 2/3 cup balsamic vinegar
  • 1 Tbs olive oil
  • 6 cups Onion (Vertically sliced)
  • 1/2 tsp salt (divided)
  • 1 lb flank steak ((1-pound) trimmed)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried thyme
  • Cooking spray
  1. Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
  3. Preheat broiler.
  4. Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.