Truffled Mashed Potatoes

Posted on October 29, 2013 by Mary Moore
Truffled Mashed Potatoes
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 medium Idaho potato
  2. 2 medium Yukon Gold potatoes
  3. 3 Tbsp. butter, unsalted
  4. ½ cup heavy cream
  5. salt and finely ground white pepper to taste
  6. white truffle oil to taste
Instructions
  1. Boil potatoes in heavily salted water until fork tender.
  2. Drain, add butter and warm cream and mash until consistency desired.
  3. Add salt, pepper and truffle oil to taste.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Greens with Vinaigrette

Posted on October 29, 2013 by Mary Moore
Italian Greens with Balsamic Vinaigrette
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. Greens
  2. 1 head romaine lettuce or package Italian mixed greens
  3. Balsamic Vinaigrette
  4. 1 Tbsp dijon mustard
  5. salt and pepper to taste
  6. 1/3 cup balsamic vinegar
  7. 1 cup olive oil
Instructions
  1. (Greens) - Wash and dry greens.
  2. Arrange on chilled plate and drizzle with vinaigrette or toss with vinaigrette then arrange on chilled plate.
  3. (Vinaigrette) - Combine mustard, salt, pepper and vinegar.
  4. Gently whisk in the oil until incorporated.
  5. Stir in chopped herbs.
Notes
  1. optional herbs for greens: chervil, parsley, basil, tarragon
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Jalapeno Poppers

Posted on October 29, 2013 by Mary Moore
Jalapeno Poppers
Yields 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 4 oz cream cheese, room temperature
  2. 5.3 oz (1 wheel) Boursin cheese, garlic and herbs flavored, room temperature
  3. 6 oz grated sharp cheddar cheese
  4. freshly ground salt and pepper
  5. ½ cup panko bread flakes
  6. 12 large jalapenos, halved and seeded (optional, use an assortment of jalapenos and baby sweet peppers)
Instructions
  1. Heat your outdoor grill to medium-high or oven to 450*.
  2. In a medium bowl, mix cream cheese, Boursin and cheddar cheese. Season with freshly ground salt and pepper.
  3. Pour the mixture into a pastry bag or ziplock bag. If using a ziplock bag, snip off one corner. Squeeze a generous line of the mixture into each pepper half.
  4. Sprinkle the panko bread flakes on top of each pepper.
  5. If grilling, place the peppers onto a flat, perforated grill tray. If baking, place the peppers on a cookie sheet lined with parchment paper.
  6. With either cooking method, cook the peppers until the cheese is bubbling and browned, approx 10 minutes.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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