Potato Puree

S 10 880 PURE DI PATATE

S 4 950 2 pure

The term “comfort food” originated in the US, and I’ve heard it used In Italy only recently, mostly by food-bloggers. That’s not to say that we didn’t have comfort food before, we just didn’t have a name for it. On top of that, our choices are often different. Where you go for hamburgers, we dig into spaghetti; when you take out the ice cream, we open the Nutella jar. There is one exception, a unifying, universal ingredient: mashed potatoes.  In Northern Italy, when a mom wants to comfort her kids after a not-so-great grade at school, a broken heart, or simply a long week of rain, she will serve this crowd-pleaser as a side: Pure’ di patate  (potato puree), a silky, creamy and scrumptuous blend of starchy potatoes, milk and butter.

While mashed potatoes can be dry, lumpy, hyper-garlicky, and even gloppy, puree is velvety smooth, and will win the pickiest palates over with its decadence. Not even your carb-phobic friends will be able to resist it.

* for a non-dairy version, replace the butter and milk with olive oil and vegetable broth.

* *if you are watching your weight, you could replace the whole milk with 1% and halve the butter; but do add some butter for flavor.

*** If you need to reheat it, you should add a little more hot milk or broth.

INGREDIENTS

  • 2 pounds starchy potatoes (Yukon gold or russet, not too young)
  • 1 stick butter
  • 1 cup milk, or a little more
  • salt to taste
  • a pinch of nutmeg

Directions

Cook the potatoes with the peel (whole, if they are small-ish, or halved or quartered if they are very large) in a pot of salted boiling water (30-45 minutes). If you are in a rush, you can cook them much faster in a pressure cooker or even in the microwave (about 15 minutes). Test them with a fork to make sure they are soft, and drain, discarding the cooking water. Allow them to cool until they are still very warm but not too hot to handle, and peel them.

1757_1 Patate

Put them through a ricer or potato masher, gathering them back into the pot. Place the top over low heat and add the butter, and then slowly the hot milk, stirring with a wooden spoon.

STEP 3 PURE' BICOLORE

Keep stirring until the puree is soft, smooth and silky! Adjust the salt, add a pinch of nutmeg, and serve immediately.

S 10 880 PURE DI PATATE

 

Potato Puree

Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

6 servings

CALORIES AND FAT: ignorance is bliss!

Ingredients

  • 2 pounds starchy potatoes (Yukon gold or russet, not too young)
  • 1 stick butter
  • 1 cup milk, or a little more
  • salt to taste
  • a pinch of nutmeg

Directions

Cook the potatoes with the peel (whole, if they are small-ish, or halved or quartered if they are very large) in a pot of salted boiling water (30-45 minutes). If you are in a rush, you can cook them much faster in a pressure cooker or even in the microwave (about 15 minutes). Test them with a fork to make sure they are soft, and drain, discarding the cooking water.

Allow them to cool until they are still very warm but not too hot to handle; peel them, and put them through a ricer or potato masher, gathering them back into the pot.

Place the top over low heat and add the butter, and then slowly the hot milk, stirring with a wooden spoon. As you add milk, you can also switch to a whisk. Keep stirring until the puree is soft,

Smooth and silky! Adjust the salt, add a pinch of nutmeg, and serve immediately.

* for a non-dairy version, replace the butter and milk with olive oil and vegetable broth.

* if you are watching your weight, you could replace the whole milk with 1%, but do add some butter for flavor.

* If you need to reheat it, you should add a little more hot milk or broth.

http://dinnerinvenice.com/2013/01/18/potato-puree/

 

 

Grandma’s Eggplant and Apple Jam

S 01 02 I MARMELLATA DI MELE E MELANZANE

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Few things are more American than a PB & J sandwich. However, jelly itself has been a staple all over the world since antiquity, when someone figured out that even quince (a fruit that looks like an ugly apple, and that’s too hard to be eaten raw) could taste delicious when slow-cooked with honey (incidentally, the word Marmalade derives from the Portuguese Marmelo (quince). Unlike our American children, spoiled by constant sugary snacks, it seems that people back then actually PREFERRED fresh fruit, because they didn’t attempt to make jelly with anything other than quince for centuries!

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It was the Persians or the Arabs, who had been producing sugar from cane, who finally came up with the idea of syrup and started using it to manufacture various preserves, experimenting with pectic fermentation and creating the first citrus fruit marmalades. With the conquest of Spain, Portugal and Southern Italy, the Arabs introduced all their confections, changing the European palate forever, much to the joy of children and… dentists.

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Preserving fruit or vegetables in syrup, just like drying or pickling, also prolonged their shelf life; this became critical in the Age of Discovery, starting in the 15th century, for the sailors, merchants and pirates (!) who had to spend months at sea with no access to fresh produce.

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However, jam makes me think of far more familiar adventures, such as climbing up my grandmother’s fig, apple and peach trees as a child. I didn’t mind a scraped knee if I could feel that I was part of our little production line: I picked the fruit, nonna stirred the jam, my mom (the pharmaceutical chemist) jarred it, and my dad kept stealing spoonfuls from the pot.

INGREDIENTS:

  • 3 pounds small (Japanese) eggplants
  • 3 small golden delicious apples (or 2 large)
  • 1 medium orange
  • 1 organic lemon
  • 6 cups sugar

DIRECTIONS:

peel the eggplants, cut them in 2-3 pieces each, and pierce them with a fork. Place them in a bowl of salted water for 1 hour. Rinse and cover with fresh, unsalted water. Let rest for another hour. Drain and lace in a large (it will froth up like crazy) copper or stainless steel pot, with the peeled and sliced apples, and the orange and lemon juice and zest. Add the sugar and 2-3 tbsps water,bring to a boil, and cook on low heat, stirring occasionally, for 30 minutes. remove from the heat and pass through a food mill or sieve 9even a potato masher will do!). return to the pot and simmer for 30 more minutes, or until it has thickened. Pour into sterilized glass jars and close them tightly. Store in a cool, dark place.

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