Happy Holidays, peeps! I've had a great season so far. Last week was family visit, party prep, and then the Almost Annual 305 Holiday Bash. Busy! And of course, no time for blogging. But everyone has gone home, the party aftermath is put away, and I'm gonig to break down last week for you into several entries.
Wednesday last week, my younger brother John and his most excellent wife Natalie arrived. Wow. It already seems so long ago. A lot happened in a four-day span. Anyway, they got here and we had a nice afternoon visit, and I honestly don't remember what else we did. I started dinner around 5:00, I think.
1 Tbs olive oil
1 medium yellow onion, chopped
2 cup carrots, chopped
1/2 tsp ground thyme
3 -4 cups chicken stock (thanks, Jenn!)
kosher salt and pepper, to taste
Heat small to medium saucepan over medium heat. Add olive oil, then sautee
onions until transluscent, about 4 minutes.
Add chopped carrots and sautee until tender, another 4 - 5 minutes.
Add thyme and a generous pinch of kosher salt and stir, then add about 3 cups of the chicken stock. Simmer about 15 minutes, then puree with an immersion blender or put in a blender or food processor and puree. Return to pot and reduce heat to low. Stir and add more chicken stock to thin if needed. Serve when reheated through.
The white and sweet mashed potatoes are a favorite of mine and go very well with any kind of roast bird.
White and Sweet Mashed Potatoes
1 large russet potato
1 medium sweet potato
2 Tbs. butter
1/2 cup heavy cream
1/4 cup parmesan cheese
1/4 tsp. nutmeg
1 tsp. salt
Boil white and sweet potato skin on in a large pot of salted water. Pierce with a fork to check doneness. When soft, after about 45 minutes, push potatoes through a ricer. Add remaining ingredients over low heat and stir gently until incorporated. Serve warm.
Since this day was so long ago, I honestly don't remember much else about it. A whirlwind of activity, I tell you!