EASTERN POTATOES RECIPES
OLIVE OIL MASHED POTATOES RECIPE - NYT COOKING
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by David Tanis
Total Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Nutrition Facts : @context http//schema.org, Calories 202, UnsaturatedFatContent 8 grams, CarbohydrateContent 28 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 382 milligrams, SugarContent 1 gram
EASTERN NORTH CAROLINA FISH STEW | COOK'S COUNTRY
Locals have loved this hearty, bacon-infused Sunday stew for decades. Time to take it outside the Tar Heel State.
Provided by Cook's Country
Yield Serves 8
Number Of Ingredients 1
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This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina’s Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn’t scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southern
Calories 454 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southern
Calories 454 per serving
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