The House-Hubby

Found these earlier today, and I HAVE TO HAVE THEM. For anyone just starting out stocking a home bar, these are a great place to start!

Or in English, a fluffy souffle-like mashed potato dish!

I made this with leftover mashed potatoes, but you can make a fresh batch and have it work just as well! A great use for leftover mash if you ask me! 

Pommes de Terre Mont d'Or

  4 cups mashed potatoes, leftover or fresh 3 large eggs 2/3 cup grated Gruyère or Swiss cheese 1/4 tsp. salt 1/8 tsp. pepper

Preheat oven to 400° F. Butter a shallow baking dish or casserole.

Put the potatoes in the work bowl of a food processor, then add the eggs, about 1/2 cup of the grated cheese and salt and pepper. Process briefly; about 10 seconds, to whip all the ingredients together.

Scoop potatoes into the prepared gratin dish and smooth with a spatula. Scatter the remaining cheese over the top and place on a baking sheet (in case of spills) in the lower part of the oven.

So I made this just last week, and this is a fabulous, cheap, and very tasty recipe! I ran my immersion blender through it to give it a nice smooth texture, but you could do it in your blender too! Just remember to be VERY CAREFUL with anything hot in your blender, as things have a tendency to want to EXPLODE in a blender!

INGREDIENTS:

1 pound dry black beans, soaked

overnight

4 teaspoons diced jalapeno peppers

6 cups chicken broth

1/2 teaspoon garlic powder

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon cayenne pepper

3/4 teaspoon ground black pepper

1/2 teaspoon hot pepper sauce

DIRECTIONS:

1.Drain black beans, and rinse.

2.Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

[Recipe] Tuna Croquettes

This recipe comes from a new member! John is currently out of the country serving in the Peace Corps, and found the time to submit this delicious recipe. Thanks for the recipe, and especially for all the hard work you do overseas for those in need!

   Tartine Truffles

  16oz dark chocolate (75-80% dark)

3 1/4 oz unsalted butter, cubed and softened

1 14oz can sweetened condensed milk

4 Tbsp cocoa powder 

   Optional Toppings/Additions

Seal Salt

Cinnamon

Nuts

Mint Extract

Vanilla Extract

Roughly chop chocolate into 1-2" pieces and melt in a double boiler over low heat. Slowly incorporate butter, 1 Tbsp at a time, to ensure the chocolate keeps a glossy sheen and to avoid graining. Add condensed milk, and allow mixture to heat through. If adding flavorings or nuts, add these now and mix well. For whole nuts, just submerge a single nut into the truffle while it is still hot.  

If using molds, silicon is preferred, as they allow for easier removal; make sure to add any toppings to the BOTTOM of each mold before pouring. If rolling, allow the mixture to cool slightly, and pipe onto wax paper. Once the truffles have set enough to handle, you can roll them in cocoa powder to prevent sticking. Allow to cool to room temperature.

Storage: Keep in a cool, dark place, and only refrigerate if extended storage is a must. Freezing the truffles can degrade quality and cause a grainy texture. 

Okay, so not exactly high-tech, but obviously awesome! It's also a great way to use some of those leftovers from our childhood and introduce a little nostalgia and splash of color to the kitchen!

Black-Briar Mead, Grilled Leeks & Elsweyr Fondue