Tag Archives: Sides

Sweet Potato Souffle {Picture Tutorial}

11 Jan


I remember when I was a child, my aunt would bring sweet potato souffle to Thanksgiving dinner each year. It scared me. It was orange. And, a sweet potato. Who eats sweet potatoes? So, it never went near my plate. It wasn’t until last year at Thanksgiving {after what 20 years?} that I actually tasted the sweet potato dish. Holy dessert! I had no idea it was sweet and tasty … like cheating and eating dessert while eating dinner! Ever since, it has been a staple on my holiday menu {ok. one Thanksgiving and one Christmas} but it will be a staple from now on! I made it for my family on Sunday for our “Second Christmas Dinner” and, in the mad dash to wrap up the meal, only got a few pictures … but I think you will get the idea! So, here we go:


Sweet Potato Souffle {Simple, Easy, Delicious}

{Serves Approx 6}

{Adapted from: Cooks.com}


You will need:

Two 16 oz cans of Sweet Potatoes (I only had one large can, and it worked just fine)

1 cup brown sugar

Approx 2/3 TBSP salt

1 tsp cinnamon

2 eggs beaten

1/2 cup butter

1 pkg of small marshmallows


And, here’s what you do:

Preheat oven to 350 degrees. Grease casserole dish with butter. Mix all ingredients until thoroughly mixed. Place half of mixture in dish. Place a layer of marshmallows on top. Top with the other half of the mixture. Bake for 30 minutes. Top with layer of marshmallows. Cook for an additional 10 minutes, or until marshmallow topping is lightly browned. Serve.

{Top of plate} Of course, I didn’t get a picture before it left the dish.


This truly is an easy, delicious, classic dish. I hope you enjoy & as always, if you make it – I’d love to hear all about it! Night Ya’ll. {for real this time}

Creamed Spinach: Julia Child & Jacques Pepin ‘Cooking at Home’

1 Jan


I mentioned before that I had a great recipe for Creamed Spinach. Like some of the other recipes I have blogged about, it too is from Julia Child and Jacques Pepin’s cookbook: Cooking at Home. I have made this to accompany lamb, duck, and beef … and it was delicious each time. If there is a tedious part, I would say that it is taking the stems off the spinach. However, some grocery stores have a bag option available without stems. Other than that – the whole recipe is fairly simple.


Creamed Spinach

{Source: Julia and Jaques – Cooking at Home}

{Yields 4 Servings}


You will need:

2 – 10 ounce packages of baby spinach

1 TBSP Butter

1 TBSP Flour

1/4 Cup Heavy Whipping Cream (I use Stonyfield Organic)

Salt and Pepper


Here we go:

1. Stem the Spinach: Pull the stems out of the spinach. As mentioned before, some grocers offer this as an option in the bagged salad area.

2. ‘Wash’ the leaves in a bowl of water to loosen any dirt. Repeat if necessary to get all the dirt out. Remove the leaves from the water.

3. Drop the leaves into a large pot of boiling, salted water. {4-5 quarts} Cover the pot only until steam starts to escape; then uncover at once! Let boil a minute or two, until spinach is wilted and only partially tender.

4. Remove to a large bowl of ice water. This stops the cooking and sets the green color. When it is chilled, remove by big handfuls and squeeze out as much water as you can. {Very fun! Like Play-Dough!}

**This can all be done the day before and kept in a plastic bag in the refrigerator**

5. Briefly saute the spinach in a frying pan with 1 tablespoon of butter, to evaporate the moisture. Stir in 1 tablespoon of flour and continue to slow saute for about 2 minutes. Remove from heat and blend in 1/4 cup of heavy cream. Bring to simmer again for two minutes or so, blending in drops of more cream if the spinach seems too thick.

6. Season carefully with salt and pepper (a little goes a long way) Blend in a bit more butter if you’d like.


Simple and easy, but tastes delicious. Those are my kind of recipes! I made this for my family not too long ago, and got rave reviews. Make sure to follow the recipe the first few times you make it, when the proportions of cream and flour are off .. it just doesn’t taste the same! This would also be a really fun recipe to have your kids help you with. Taking the stems off the spinach, washing it, and squeezing the excess water after the ice bath are all steps they can help you with … hey, maybe they will even like spinach when their done!


Enjoy and Happy New Year! And, as always, if you make it – I’d love to hear how it goes!

The Best Garlic Mashed Potatoes: Julia Child and Jacques Pepin

26 Dec


I’d like to share my ‘secret’ to the most amazing Garlic Mashed Potatoes you have ever put in your mouth! This is adapted from a Julia Child and Jacques Pepin recipe from their book: Cooking at Home.  Which I just learned was based on a PBS television series they did from 1999-2000. {I definitely added that series to my Nettflix queue!} If you aren’t a garlic lover, beware.


The Best Garlic Mashed Potatoes


You will need:

Peeled and Cubed Yukon Gold Potatoes (Approx 2 pounds)



Milk (Approx 2/3 cup)

4 TBSP of Salted Butter

2/3 to 1 cup Heavy Whipping Cream (I use Stonyfield Organic)

10-15 cloves of garlic


Here’s what to do: (In total, this takes about an hour to complete)

The key to this recipe is the garlic and whipping cream. You will want to start this process about 20 -30 minutes before the potatoes begin to boil. Peel the garlic and place in a small sauce pan. Next, pour in the heavy whipping cream until the garlic is covered. Heat over low-medium heat, watching periodically. You want the garlic to become so soft it ‘mushes’ when you touch it with a spatula. This takes at least 20-30 minutes, and only gets better the longer you can wait. I usually cook mine for approximately 45 minutes. You will be able to tell it is ready when you have a creamy consistency and the garlic is ‘mushy.’ About 20 minutes into this process, you can start the potatoes. Remember when boiling your potatoes to add some salt to the water. Let them boil until they too are ‘mushy.’


Once your potatoes and garlic/whipping cream are ready, it’s time to put it all together. Drain potatoes AND PUT THEM BACK IN THE POT so you can burn off a bit of the moisture that remains. Add the 4 TBSP’s of butter and mash the potatoes very well. While you are doing this, heat up approx 2/3 cup of milk in the microwave. Next, you want to take your garlic/whipping cream and put it into the pot through a mesh strainer. Make sure you get all the cream out of the pan, and press most of the garlic through the mesh strainer with a spatula or spoon. Next, take the hot milk and add it a little bit at a time while whipping the potatoes (a whisk works well for me) until you get a creamy consistency. Finally, add salt and pepper to taste (I tend to use a good deal of salt and also prefer to use Sea Salt).


If you didn’t already catch on, you are basically making regular mashed potatoes with a few extra steps: the garlic whipping cream creation, and for some people hot milk is different. I really think these two steps make them extra creamy and obviously garlic filled! I’ve heard of people whipping them with an electric  mixer, but I don’t have one .. so the combination of a masher and whisk work great for me!


Hope you enjoy the potatoes. I know that my house could NOT survive without some form of potatoes. If you make these, I would love to hear how they turn out! Oh, and here is a picture of the cookbook I was talking about. It’s a GREAT one to have in your home!