Tuesday, February 14, 2012
More Than Just Jello
Frankly, I had no idea that the Mormon's actually had a cuisine. I have to admit, when I think of Mormon cooking, I think of Jello and bunkers filled with non-perishables. Who knew that there's a whole new generation of Mormon cooks who have taken some of the classic Sunday-after-church recipes and updated them. Some of these recipes are pretty appealing in a comfort foodie kind of way. Who knew?
In the article there was a recipe for the unfortunately named Funeral Potatoes. After I got past the name, which is a little unappealing if you ask me, I saw that these potatoes definitely had potential. First they would need a little overhaul. There is no food in the world that needs both a cup and a half of sour cream and two and a half cups of cheese for six servings. And that's a real statement coming from me.
So, I played around with Funeral Potatoes and came up with my version, which is a tad more shall we say, figure friendly. It's certainly not low cal, but at least it won't kill you.
I haven't come up with a name for my version of Funeral Potatoes but maybe you can. Email me at email@example.com with suggestions.
Recipe: Unnamed Potatoes
(Adapted from The New York Times, 1/25/12 and ourbestbites.com)
2 pounds Yukon Gold potatoes, peeled
1/2 cup sour cream
1/4 cup fresh chives, chopped
3 cloves garlic, minced
1/2 cup onion, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup gruyere cheese, divided
2 tablespoons flat leaf parsley, chopped for garnish
Preheat oven to 375.
Cut potatoes into like size pieces and put in a large pot. Cover to potatoes with cold water and then bring to a boil over high heat. Cook until potatoes are tender. Drain.
Using a ricer, rice the cooked potatoes into a large bowl. Add the sour cream, chives, garlic, onion, salt, pepper, and 1/2 cup of the gruyere. Combine well.
Spray a 8 inch square casserole dish with cooking spray. Transfer the potato mixture to the casserole dish. Bake for 30 minutes, or until lightly browned and bubbly. Top with chopped parsley.