Rosemary and White Chocolate Mashed Potatoes
Ingredients:
-3 pounds yukon gold potatoes, peeled and quartered
-4 tablespoons butter
-1/2 cup heavy cream
-1 tablespoon chopped white chocolate
-Kosher salt and freshly ground black pepper
-2 tablespoons finely chopped fresh rosemary
Directions:
In a large saucepan, add potatoes and cover with cold water. Salt water with 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, until potatoes are easily pierced with a fork (approximately 15 to 20 minutes). In a small saucepan, add heavy cream and butter and heat just until butter is melted. Drain water from potatoes and return to saucepan. Add the cream mixture and white chocolate. Using a potato masher, mash potato mixture until you desired consistency. Salt and pepper to taste. Stir in rosemary. Serve hot. (Libbie's Note: A great side with pork, lamb, beef or rabbit) Serves: 6 Prep Time: 10 minutes Cook Time: 20 minutes Difficulty: Easy Recipe courtesy of Libbie Summers and adapted from her book, The Whole Hog Cookbook (Rizzoli 2011)
Sweet and Sour Chops serves 4
Ingredients:
-4 (8-10 oz.) pork rib chops, french trimmed
-4 tablespoons olive oil, more for garnish
-Kosher salt and freshly ground pepper
-1/2 cup balsamic vinegar
-pinch cayenne pepper
-pinch nutmeg
-3 tablespoons local honey
-6 tablespoons butter
-1 tablespoon fresh thyme leaves, more for garnish
Directions: Drizzle pork chops with 4 tablespoons olive oil and season liberally with salt and pepper. Allow to rest at room temperature for 20 to 30 minutes. Heat grill or grill pan to medium-high heat. In a small saucepan, stir together balsamic vinegar, cayenne, nutmeg, and honey. Cook over medium heat until reduced to 1/4 cup. Stir in butter and fresh thyme leaves. Place pork chops on the heated grill and cook, basting with hot balsamic reduction, until browned and cooked through (approximately 6 to 8 minutes per side). Transfer to a serving platter and allow to rest for 5 minutes before serving. Drizzle with remaining balsamic reduction and olive oil. Garnish with thyme. recipe courtesy of Libbie Summers from her book, The Whole Hog Cookbook (Rizzoli 2011). Photography courtesy of Chia Chong.
HOT Hot Chocolate Cookies
Ingredients:
-8 ounces dark chocolate, chopped
-¾ cup all-purpose flour
-1 ½ teaspoon cinnamon
-¾ teaspoon ground chipotle pepper
-¼ teaspoon salt
-½ teaspoon baking powder
-½ cup butter, softened
-½ cup sugar
-¼ cup packed dark brown sugar
-2 eggs, room temperature
-1 ½ teaspoon vanilla extract
-2 tablespoons Turbinado sugar
Directions: Preheat oven to 375º F. Line a baking sheet with parchment paper and set aside.
Melt chocolate over a double boiler and set aside.
In a small mixing bowl, whisk together the flour, cinnamon, chipotle pepper, salt and baking powder. Set aside.
In a medium mixing bowl using a hand mixer (or in the bowl of a standing mixer) cream together the butter and the sugars until light and fluffy. Add the melted chocolate and mix well. Add the eggs one at a time and mix well. Add the vanilla and mix well. With the mixer on low speed, gradually add the flour mixture and mix until well combined.
Drop dough by generous tablespoons onto the parchment lined baking sheet leaving 2-inches between each cookie. Sprinkle a generous amount of Turbinado sugar on top of each mound of dough. Bake for 8 to 10 minutes or just until the cookies are set. Allow to cool completely.
Yields: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
Recipe courtesy of Libbie Summers for SaltedandStyled
Photography courtesy of Chia Chong
