Bacon + Roasted Garlic Mashed Potatoes

Bacon + Roasted Garlic Mashed Potatoes

Kelley Gondring

Serves 4

In a medium pot, bring to a boil:
4 cups water

When water has come to a boil, add:
3 Yukon potatoes, peeled and coarsely chopped
Boil until tender.

Drain water. Add to the potatoes:
3 cloves roasted garlic
2 pieces bacon, crumbled
1/4 cup whole milk
2 tablespoons butter
2 tablespoons cream cheese
salt + pepper to taste
Use potato masher to mash to desired consistency (I like my mashed potatoes left just a little chunky).

Serve with hearty meat dish, such as Meatloaf, Pot Roast, Braised Lamb Shanks, or Stuffed Loin of Pork.

Eat up!

Cajun Style Fried Okra

I never gave okra much, well any, thought before Jason. It just seemed so slimy and icky. After giving it a good faith try, though, I've determined that while it is definitely slimy, done right, it is not icky at all. Jason normally prepares okra when we have it, but after careful observation, I decided to try my hand at it in hopes of impressing my teacher. I addition to the salt and pepper he normally uses, I added some extra spices to give it a little more depth. It was an excellent snack before dinner!

Fried Okra

Kelley Gondring

Trim tops and bottoms of:
10-12 medium pieces of okra
Slice into 1/4 inch discs.

In a medium bowl, combine:
1 egg
2-3 tablespoons milk
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

In a plastic bag, evenly combine:
1/3 cup flour
2/3 cup cornmeal

Place sliced okra in bowl with egg/milk mixture. Coat evenly and let sit for 5 minutes. Transfer okra to the bag of flour. Close bag tightly and shake to evenly coat the okra. Let sit for a minute or two and then shake again.

In a large skillet, heat on medium:
1/2-3/4 cup olive oil
When oil is hot, add okra in batches so that none of the slices of okra overlap. Fry 7-10, flipping after about 4 minutes.

Serve hot.

Eat up!

Cucumber Salad

As a kid, I wouldn't even try this salad. Now it's a favorite.

Cucumber Salad
[mimicking Mom's recipe]

Thinly slice:
3 small cucumbers
3 small green onions, bulb only
Place in a medium bowl.

In a small bowl, combine:
1/3 cup rice vinegar
2 tablespoons white sugar

Once the sugar has mostly dissolved, pour over the cucumbers. Let sit for at least and hour before serving.

Eat up!

Crisp + Creamy Coleslaw

I am often not a big fan of coleslaw, probably because most of what I've experienced is little more than mayonnaise and cabbage. That type of coleslaw may be suitable to accompany my barbecue sandwich, but it just doesn't hit the spot as a side to ribs or burgers. Freshly made, non-goopy coleslaw that is both sweet and tart, on the other hand, complements a summery meal and has guests returning for more.

When I make my own coleslaw, I like to use bigger pieces of cabbage, which helps keeps the cabbage crisp and from being overwhelmed by the dressing. This last time, I also added several shredded radishes at the suggestion of one of the owners of our CSA, Bethania Bottoms. Adding just a bit provides a spicy little kick without overpowering the rest of the dish. If you're skeptical about adding the radishes, shred one and add a little to a cup of coleslaw to see what you think. I'm not a big fan of radishes generally, but found this to be a nice addition.

Crisp + Creamy Coleslaw
Kelley Gondring

In a large bowl, combine:
1/2 head green cabbage, coarsely chopped
1/2 head purple cabbage, coarsely chopped
3 large carrots, grated
2-3 radishes, grated

In a small bowl, combine:
1/2 cup cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons light brown sugar

2 tablespoons apple cider vinegar

2 tablespoons buttermilk
3/4 teaspoon celery salt
1 teaspoon kosher salt

1 1/2 teaspoons freshly ground black pepper

Pour the dressing over the shredded veggies and use a large spatula to evenly distribute. Let sit an hour before serving.

Eat up!

Smashed Potatoes

My friend, Jessica, was adamant that these are smashed potatoes, not mashed potatoes. At first I didn't understand the distinction, but now I do and it's a good one!

Smashed Potatoes

adapted from Cooking Magazine

Preheat oven 500º

Place on a large cookie sheet (use one with a lip):
8-12 small red potatoes
3/4 cups water
Cover with aluminum foil and bake for 20-25 minutes, or until a fork can be smoothly inserted. Remove from oven.

After letting potatoes cool for 10 minutes, coat with:
2-3 tablespoons olive oil
Using a potato smasher, smash each individual potato.

Once all are smashed, sprinkle atop each potato:
salt
pepper
fresh thyme
Place back in oven and let bake for an 30 additional minutes. Reduce heat to 350º and let bake 20 minutes more.

Eat up!

Griddled/Grilled Asparagus

Some of the best dishes I've eaten are those where the cook lets the food speak for itself;
this is just such a dish.

Griddled Asparagus

Kenneth Wehrmann

Wash, dry, and trim:
1 pound asparagus

Place in a medium casserole dish and drizzle with:
2-3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Heat griddle or grill. Cook asparagus over medium heat for 10 minutes or until tender, flipping asparagus about halfway through. Add additional salt and pepper to taste.

Eat up!

Sweet + Savory Rice Salad

Last weekend my friends, David + Traci, invited me over for dinner at their place. When I asked what I could bring, David told me "salad." I had literally just returned from Harris Teeter and really didn't want to get back in my car to pick up lettuce, so I texted him and asked if I could make a non-green salad. Thankfully, he agreed, so I headed to my pantry to see what, if anything, I could pull together. No potatoes, so potato salad was out. I had pasta, but nothing to mix with it. My eyes landed on the jasmine rice on the bottom shelf and the dried fruit just above it. I wasn't sure if it would work, but after a little experimentation, this sweet and savory rice salad was born. It is definitely sweet, so I would recommend pairing it with a sweet and savory meat dish such as lamb stew.




Sweet + Savory Rice Salad
Kelley Gondring

In a medium saucepan, bring to a boil:
1 cup chicken broth
3/4 cup water
1/2 cup coconut milk

Once boiling, reduce to a simmer and add:
1 cup white rice
2/3 cup dried fruit, coarsely chopped
[I used 4 apricots plus cherries + cranberries]
1/8 teaspoon cinnamon
1/4 teaspoon salt

Cook rice about 20 minutes or until all water is absorbed.

Before serving, add:
1/2 cup toasted pine nuts + sliced almonds

Garnish with additional dried fruit and toasted nuts.

Eat up!