Cooking with Chef Diane

Saffron Rice with Dried Cherries and Almonds

// November 28th, 2009 // No Comments » // Food, Starches

1 1/4 cup rice
1/2 cup dried cherries
2 pinches saffron
1 3/4 cup chicken broth
1/2 cup toasted slivered almonds
salt and pepper

Pasta Pesto Primavera with Chicken

// November 23rd, 2009 // No Comments » // Chicken, Food, Main Courses, Pasta, Vegetables

Mashed Potato Cakes

// November 10th, 2009 // No Comments » // Food, Side Dishes, Starches

This is a great and interesting way to use those leftover mashed potatoes.

I 1/2-2 pounds leftover mashed potatoes
chopped scallions
salt and pepper, to taste
fresh ground nutmeg, to taste
1 egg
you could even add a cheese of your choice to the mix.

1-2 potatoes
1 egg
salt and pepper

Beet “Carpaccio” with Arugula, Goat Cheese, Red Onion, Toasted Walnuts and Blood Orange Vinaigrette

// November 10th, 2009 // No Comments » // Appetizers, Food, Luncheon Salads, Salads, Vegetables

Cabbage Wrapped Meatloaf Parcels

// November 7th, 2009 // No Comments » // Beef, Main Courses, Vegetables

Preheat oven to 350 degrees.
1 cup tomato sauce
1/3 cup ketchup (Heinz organic)
1 T. sugar

2 pounds organic lean ground beef
3/4 cup each, small diced onion and peppers (color of pepper is up to you. I used yellow and green as I add the red with the sauce)
1/2 cup sliced water chestnuts, chopped up
1 T. minced garlic
2T. balsamic vinegar
2T. worcestershire sauce
1/4 cup chopped fresh parsley
1 cup grated cheese ( I used locatelli here)
3 eggs
1/2 cup bread crumbs
1 large head of cabbage

Perfectly Fluffy Mashed Potatoes

// November 4th, 2009 // No Comments » // Food, Side Dishes, Starches

Here again, the amounts of ingredients is according to your own taste and desired outcome. You can substitute your favorite, margarine for the butter, and use whatever type of milk you prefer. The 2 very important KEYS for mashed potatoes is 1-use a potato ricer (shown in picture) or a food mill, a mixer will make pasty potatoes. A hand held masher works ok, but really the ricer is the best. 2- all ingredients need to be HOT. Combine your milk and butter and heat to melt the butter, and add to the potatoes while hot. Also add your liquid bit by bit to get the consistency desired. Stiffer potatoes = less liquid.

2 1/2 pounds yukon gold potatoes ( I use these for their color)
1 cup (approximately) milk
2 ounces butter
salt and pepper to taste

Archive for Side Dishes

Pommes Anna

Apricot, Sage, Cornbread Stuffing with Toasted Walnuts

Roasted Butternut Squash

Creamed Spinach