Spicy Garlic Mashed Potatoes

Spicy Garlic Mashed Potatoes
original Joelen recipe

1 head garlic, cut in half horizontally
olive oil for drizzling
salt & pepper to taste
1-2 tablespoons spice garlic & onion seasoning
2-3 large Russet baking potatoes
2 tablespoons butter
1/2 cup half & half

Preheat oven to 350 degrees.
Tear off a sheet of foil (about 8×12 inches).
Place garlic halves onto the foil.
Drizzle with olive oil and season with salt & pepper.
Wrap the garlic & jalepenos into a foil packet and place in preheated oven.
Bake for 30 – 45 minutes; set aside to cool.
Meanwhile, boil a pot of water and add chopped potatoes.
Cook potatoes until softened and drain.
Place potatoes into a large bowl.
Add butter, half & half, salt & pepper to taste.
When cooled, squeeze garlic out of paper wrappings and place into large bowl.
Mash potatoes with all ingredients until you reach your desired consistency.
Add more butter/half & half if preferred.
Garnish with chopped chives before serving.

Bulgar Salad with Corn & Tomatoes

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Bulgar Salad with Corn & Tomatoes
shared at the event by Teresa

recipe from Food Network

4 1/2 cups water

1 1/2 cups bulgar
1 small onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/3 cup olive oil
6 scallions, chopped fine
1 1/2 cups cooked corn (cut from about 2 large ears)
1 pint vine-ripened cherry tomatoes, halved
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Combine water and farro in a medium saucepan. Bring to a boil. Reduce heat to medium, partially cover and simmer until farro is tender, about 20 to 25 minutes. Drain well. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.

Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, tomatoes, chives, and parsley, toss well, and season with salt and pepper, to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Garlic & Chive Mashed Potatoes

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Yumi’s Garlic & Chive Mashed Potatoes
recipe from Julia
30 cloves of garlic
4 TB butter
2 TB flour
1 c boiling milk
1/4 tsp salt
pinch white pepper

Drop garlic into boiling water and boil for 2 minutes. Drain and peel. Melt
butter in small heavy-bottom saucepan and cook garlic slowly in butter,
covered, for about 20 minutes until soft but not browned. Add flour and stir
over low heat for 2 minute. Off heat stir in milk, salt, and pepper. Return
to heat and simmer for 1 minute, stirring. Press through a sieve or puree in
a food processor. Set aside.

2-1/2 lbs baking potatoes, peeled and quartered
4TB softened butter
White pepper
2-4 TB whipping cream
4TB minced parsley or chives

Boil or microwave potatoes until soft then drain and put through a potato
ricer or food mill. Return to pan and stir over low heat for a few minutes
to evaporate some of the excess moisture. As soon as the puree begins to
form a film on the bottom of the pan remove from heat and beat in the butter
1 TB at a time. Add salt and pepper to taste. Beat in the garlic sauce and
enough cream to reach the desired consistency. Beat in the minced parsley
and serve.