Potato-Yam Chipotle Mash

Prep time: 25 minutes
Serves: 4

With our turkey holiday right around the corner, I started thinking about smaller feasts. What do you do when you're not cooking for 15 to 20 people? You downsize a recipe, right? And, you can also tweak a traditional recipe like mashed potatoes.

Here's a  Potato-Yam Chipotle Mash for four that'll blow you away. Made with potatoes, one yam and spiced with chipotle chiles in adobo sauce - it's deliciously sweet and HOT!  Of course, you can control the amount of heat you want. 

Ingredients:
Two medium Russet potatoes, about 5 inches in length (preferably organic)
1 medium yam (weighing about 1/2 pound)
3/4 teaspoon salt
2 tablespoons unsalted butter or extra virgin olive oil
3 to 4 tablespoons milk (2% milkfat, 1% milkfat or whole milk*)
1/2 to 1 teaspoon pureed chipotle chiles in adobo sauce**
Salt, to taste

1. Peel the potatoes and cut them into 2-inch chunks; transfer the potato chunks to a bowl of cold water and set aside.

2. Peel the yam and cut it into 2-inch chunks; transfer the yam chunks to the bowl of potatoes and cold water.

3. Drain the potato and yam chunks and transfer them to a 4 to 6-quart saucepot. Cover with cold water. Set saucepot, covered, on a burner on high heat and bring to a boil. Add 3/4 teaspoon salt.

4. Uncover saucepot and cook the potato and yam chunks for 7 to 8 minutes or until they are fork-tender.

5. When the potato and yam chunks are cooked, drain them in a colander and transfer them to a medium glass or porcelain mixing bowl or stand mixer. Add the butter or olive oil to the poato-yam mixture.

6. If using a mixing bowl, beat the potatoes with a hand mixer. Alternatively, use medium mixing speed on a stand mixer.

7. When the potatoes are beaten, stir in the milk and 1/2 teaspoon of the mashed chipotles. Beat once more until well-blended. Taste and add more mashed chipotle, if desired. Adjust salt level, if needed.

Serve Potato-Yam Chipotle Mash with turkey on Thanksgiving Day. This recipe makes for a great side with any meat, poultry or fish filet such as salmon, halibut, sea bass, etc.

Text and Photograph ©2012 Nancy Real


*If using fat-free milk, the consistency of the mash will be less creamy.

**Chipotle chiles in adobo sauce are sold in a can in Latin American Supermarkets or in the ethnic section of conventional supermarkets. To prep and store the "whole" chiles in adobo sauce, simply puree them in a blender or food processor. Store the mashed chiles in a glass jar, covered and refrigerated. The chipotle chiles will keep up to two months.

Gnocchi Duo

Prep time: 15 to 20 minutes
Serves: 3 to 4

In Italian cuisine, gnocchi are treated as a first course and are featured among the pasta dishes on a menu. Classic gnocchi are made of potatoes and flour and served with different sauces. Since it's difficult for me to be limited to one sauce and one flavor, I serve gnocchi with a duo of sauces. This recipe calls for a tomato sauce and a walnut-olive oil drizzle over the gnocchi. It's simple to make and a delight to the eye and palate.

Ingredients:
One pound (16 ounces) ready-made gnocchi (vacuum-packed or frozen)
1 teaspoon salt
1 cup tomato sauce, made ahead (see tomato sauce recipe for spaghetti, previously published on this blog on 8-25-10)
4 tablespoons extra virgin olive oil
Dash ground black pepper
1/2 cup freshly ground walnuts
4 walnut halves (for garnish)
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

In a 5-quart saucepot, bring 3 quarts of water to a boil. Add the gnocchi and salt. Cook on medium-high heat, uncovered, until gnocchi rise to the surface (about 3 to 4 minutes).

Transfer saucepot to a cool surface. With a slotted spoon, gently remove gnocchi from water, dividing them equally among three or four dinner plates.

Working with one plate of gnocchi at a time, drizzle one tablespoon of the oil on half of the gnocchi, followed by some black pepper and a sprinkle of walnuts. Garnish with a walnut half. Spoon some tomato on other half of the gnocchi in plate and garnish with a parsley sprig.

Repeat with remaining plates of gnocchi. Ask each guest to add their own cheese.

Wine suggestion: Bordeaux (red or white).

Note: Do not overcook gnocchi, as they will become mushy and fall apart. When buying gnocchi, you may have to experiment with different brands until you find one that you like.

My favorite Italian brands are: Ferrara® and DeCecco®. Both varieties are vacuum-packed and found in the pasta section of supermarkets or international markets.

As for a frozen brand, I recently found La Salteña® gnocchi at an Argentine market/restaurant called Buenos Aires, located in Van Nuys, California.

Text and Photographs © Nancy Real 2010

Salmon Nicoise Salad

Prep time: 30 minutes (after cooking vegetables)
Serves 4

Salade Nicoise is a salad that originated in the city of Nice, located on France's southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!

Ingredients:
8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled
Lemon Vinagrette (recipe follows)

Potatoes, green beans and eggs can be cooked up to a day ahead and refrigerated. When ready to serve, cut potatoes in half; cut green beans in half crosswise; and slice eggs into thirds. Set aside.

Divide the arugula and lettuce or salad greens evenly among four dinner plates. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.

Drizzle vinaigrette over salads and serve immediately with white wine such as Bordeaux, Pinot Grigio or Viognier.

Lemon Vinaigrette:
1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper

In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard. Slowly whisk in the oils until dressing begins to emulsify. Stir in the salt and pepper. Taste and adjust seasonings. Use immediately or refrigerate up to one day.

Text and Photographs © Nancy Real 2010