Subject: Garlic Mashed Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 24 2001 - 07:13:44 EDT
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F O O D F U N N Y
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Here's an entire collection of food funnies from the prolific and
mysterious "DRSPAGHETI":
WIFE: The two things I cook best are meatloaf and apple pie.
HUSBAND: Which is this?
My family eats from the 3 basic food groups; canned, frozen, and
take-out.
WIFE: "You look tired, honey. How about a nice steak, mashed potatoes
and an apple pie for dessert?" HUSBAND: "No thanks. I'm too tired.
Let's just eat at home."
A THOUGHT: A woman who dresses to kill probably cooks the same.
NEWLYWED: Do you want dinner?
SPOUSE: Sure, what are my choices?
NEWLYWED: Yes and no.
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T O D A Y ' S R E C I P E
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Back in the days when American cooks thought that garlic was something
found only in Italian food, and no one would dare tamper with good
old-fashioned mashed potatoes, Julia Child was teaching us that even
the staples of the American table could be improved through the
application of classic French techniques. We seem to have heeded her
message because it's gotten downright hard to get plain mashed
potatoes in a restaurant these days. Don't be intimidated by the
amount of garlic in this recipe - its fury is tamed by the long
cooking.
All recipes this week are adapted from "Mastering the Art of French
Cooking, Volume One"
by Julia Child, Louisette Bertholle, Simone Beck (Knopf, 2001, 40th
anniversary edition)
http://www.amazon.com/exec/obidos/ASIN/0375413405/worldwiderecipes
Garlic Mashed Potatoes
2 heads (about 30 cloves) garlic, peeled
1/4 lb (110 g) butter 2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk or chicken stock
2 - 3 lbs (900 - 1350 g) baking potatoes, peeled
and quartered
Salt and freshly ground pepper to taste
2 - 4 tbs (30 - 60 ml) heavy cream
Chopped parsley
Combine the garlic and half the butter in a small, heavy saucepan over
low heat and cook covered for 20 to 30 minutes, until the garlic is
very soft but not browned. Stir in the flour and cook for 3 minutes.
Stir in the milk and bring to a boil, stirring frequently. Rub the
sauce through a sieve or puree in an electric blender or food
processor. Meanwhile, boil the potatoes in salted water until they
are tender. Drain and mash thoroughly or put through a potato ricer.
In a large pot over low heat, stir the potatoes to remove some of the
moisture, and stir in the remaining butter, salt, and pepper. Stir
the garlic sauce into the potatoes shortly before serving, and adjust
the consistency with heavy cream. Garnish with chopped parsley.
Serves 6 to 8.
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