Howard's End Master Supreme Mashed Potatoes Plus

These are some of the most requested at Howard's End, causing a full scale riot when taken off the menu (for one day only)!
Although replicated by some of the great chef's around the world such as Joel Robuchon, they are rarely equalled considering the well worn patina and native yeasts in the air, well developed over the past 30 years. Well, enough of this chatter for now.

Ingredients:
Russet potatoes-peeled and quartered
Celery Root-peeled and cut into chunks about 3" square
Parsnips-peeled and cut in 2" pieces of about equal size
Roasted garlic (pureed with a little whole milk or cream)
Heavy whipping cream
Best Unsalted butter you can get
Salt and Pepper

You can vary the proportion of the potatoes to the other root vegetables. I do it from 3/4 to 1/2 potatoes. I boil all the ingredients one by one in the same salted water. I start with the parsnips, then the celery root, and then the potatoes. Can be scooped up with a chinese strainer (at asian stores about 6" in diameter).

The parsnips and celery root can be mashed in the cuisinart (make sure they are boiled to a soft point). But the potatoes should be riced in a ricer, so they don't become glue. Or an old fashioned mashed can be used. You can add some cream and butter to each ingredient being mashed to help the process.

Then I put all the mashed ingredient in my Kitchen Aid mixer and mix gently, adding the roasted garlic puree, more cream, butter, and salt and pepper to taste.

Variation: Can also add grated Parmesan Reggiano cheese to the mix. Also sometimes I have used buttermilk to cut through the richness some.

For a simpler, less layered effect, one could do it just with the potatoes. Or just one of the root vegetable.

Bon Appetit!!

Batali's Mostarda

Here is the recipie for the great Mostarda:
8 Servings
4 dried figs cut into quarters
1 unripe pear, peeled cored, and cut into 1/2 inch cubes
1/2 cup dried apricots cut into 1/2 inch thick batons
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup golden raisins
3 1/2 cups dry white wine
2 1/2 cups sugar
1/2 cup coleman's mustard powder
1/2 cup mustard seed
2 TBS hot red pepper flakes

1. In medium saucepan, combine the figs, pear, apricots, cherries, cranberries, and raisins and stir to mix. Add the wine and bring to a boil over medium heat. Lower the heat to a simmer and let cook until the wine is reduces to 1 cup, about 30 min.

2. Remove from heat, add the sugar, mustard powder and seeds, the red pepper flakes, and stir to dissolve the sugar. Allow to cool, then cover and let steep for 24 hours at room temperature. Can then jar, seal, and refrigerate.

Maple Cashew Green Beans

Side with December 26th Dinner

4 cups green beans
maple syrup
butter
juice of one lemon
roughly crumbled cashews
salt and pepper

Method
1. Melt butter in large saute pan.
2. Add green beans and saute at medium heat for about 15 minutes, till begin to just slightly color
3. Add the lemon juice, about 3 TBS maple syrup, salt and pepper. Cook down about 5 minutes till liquid evaporated
4. Add about 1 1/2 cups of the cashews and saute another 5 minutes at medium heat (want to hear some sizzle)
5. Toss and serve

First Dinner Continued

Pork Tenderloin Sauteed with Dry Rub and Madiera:

Mix your favorite dry rub (onion powder, garlic powder, salt, pepper, ancho powder, smoked Spanish paprika, dried herbs such as sage, thyme, mint-experiment with your own combination). Rub on pork about 3 hours or overnight. Heat some oil in saute pan big enough to hold all the tenderloins. When beginning to smoke, place tenderloins in pan and brown well on all sides (about 5 minutes per side). When well browned pour a half a cup of the dry Madiera (Trader Joe's) in pan then cover for about 5 minutes. Remove cover and let the Madiera reduce and deglaze the pan. Check the doneness of the pork by touch, or cutting into one. I think best medium rare.

Remove to cutting board and let rest for 5 minutes.

Slice into about half inch medallions. Serve with Mostarda di Cremona (Great recipie for this in Mario Batali's book Molto Italiano pg 99)

Launching of Howard's End Blog December 2008

Welcome to the launch of my Howard's End Blog. On this blog I will collect "All Things Culinary" as I meander through my days with Jane, Katie, Drew, Valerie, extended family, friends.......I will post on dinners, recipies, restaurant experiences, books, and movies. I welcome other's to add their favorite recipies as well.

To begin I will post on dinner with Robin, Peter, Andrew, Tanya, Drew, Valerie, and Jane last night at our house. Following is the menu with recipies:

Appetizer: Rustique Camembert Cheese with Fig Jam and toasted French Baguette.

Salad: Arugula with slivers of Parmesan Reggiano and Shallot/Lemon/Walnut OIl Vinaigrette

Vinaigrette:

Lemon juice
Sherry Vinegar
Red Wine Vinegar
1 shallot diced
1 tsp Dijon Mustard
Salt and freshly ground pepper
1 part Walnut oil, 3 parts Olive oil

Should be 4 parts of oil to one part acid
In mixing bowl put equal parts of the three acidic ingredients, add shallot (I use small cuisinart mini chopper), salt and pepper and the dijon mustard. Whisk well till mixed thoroughly, gently drizzle in the walnut oil while whisking, continue with the olive oil, till becomes emulsified. Taste and adjust with either lemon juice or olive oil to reach subtlety desired.

Let dressing sit for an hour. Then lightly dress the arugula with the dressing, toss with both hands, and shave a few thin pieces of the Parmesan Reggiano on top.