THE FULL FEED
Mashed Potatoes
Mashed Potatoes | Super Savoury Spuds
Mashed potatoes the way my mom makes them. Superb, buttery and minimal lumps.
Equipment
- 1 large soup pot
- 1 potato masher (ricer or fork as alternative
- 1 vegetable peeler
- 2 large mixing bowls
- 1 large wooden spoon
- 1 small saucepan
Ingredients
- 500 g yellow potatoes (1 1/4 lb) (4.5 cups) (preferably Yukon Gold variety s
- 1 tbsp Kosher salt (15 g)
- 1/4 cup butter (60 g)
- 1/2 cup cow’s milk (60 mL)
- 6 cloves roasted garlic (60 g) (optional)
- 6 L water
Instructions
Preparation
- Assemble all ingredients and equipment.
- In a large soup pot, bring 6 L water to a boil. Meanwhile, rinse and peel 8 – 10 Yukon Gold potatoes (500 g) using a vegetable peeler.
Boiling
- Carefully, submerge the peeled potatoes in the boiling water and lower the heat to a simmer. Leave the potatoes to boil for 40 min. Check in at 30 min.
- During the 30 min check-in, assess the potatoes for doneness. They should be fork tender.
- In a small saucepan, bring ½ cup milk (125 mL), ¼ cup butter (60 mL), 1 tbsp Kosher salt (15 g), and 6 cloves of roasted garlic (60 g).
Finish and Serve
- Once the potatoes are fork tender, retain ~5% of the hot water (300 mL) and drain away the excess water using a colander. Then, return the potatoes to the hot large pot. Add the hot milk and garlic mixture to the potatoes and mash vigorously with a potato masher over low heat. Aim to mash and whip the potatoes until little to no lumps remain, using the retained hot sparingly to soften and smooth the potato mash.
- Your garlic potato mash is now ready. Serve immediately, enjoy heartily!
Breakfast Veggies I
Breakfast Veggies II | Honey Light
Kickstart your day with some seasoned veggies!
Equipment
- 1 large frying pan
- 1 silicone spatula or wooden spoon
- 1 large metal bowl
Ingredients
- 1 small bag frozen vegetable mix (California mix) (750 g)
- 1 tbsp olive oil (15 g)
- 1 tsp Kosher salt (4 g)
- 1 tsp freshly ground black pepper (4 g)
- 2 tsp paprika (8 g)
- 2 cloves garlic (15 g) minced
- 1 tbsp honey (15 mL)
Instructions
Preparation
- Assemble all equipment and ingredients.
- Empty a bag of vegetables into a large metal bowl, cover the bowl and allow the vegetables to defrost in the fridge overnight or on the countertop for 2 hours.
Spice Blend
- Drizzle the vegetables with 1 tbsp olive oil (15 mL). Season the vegetables with 1 tsp Kosher salt (4 g), 1 tsp freshly ground black pepper (4 g), 2 tsp paprika (8 g), 2 cloves of minced garlic (15 g), and 1 tbsp honey (15 mL).
- Bring a large fry pan to medium-high heat on the stovetop. Empty the vegetables into the hot pan and sauté, tossing occasionally (every minute), until the veggies are cooked through with the edges lightly browned (5-8 min).
- Serve immediately alongside your favourite major protein source and enjoy heartily!
Black Cake
Black Cake aka Rum Cake aka Christmas Joy
A dense, decadent dessert reserved for the holidays. Fruit cake's final form.
Equipment
- 1 extra large mixing bowl
- 1 large saucepan
- 1 large wooden spoon
- 4 large baking pan (diameter >20 cm)
- 1 silicone spatula
- 1 kitchen scale (optional)
Ingredients
Fruit Mix
- 5 cups red Kosher wine (1.25 L)
- 8 tbsp overproof white rum (120 mL) (63% ethanol v/v)
- 1 ¼ cup water (300 mL)
- 2 cups prunes (500 g)
- 1 cup Thompson raisins (250 g)
- 1 cup red or green candied cherries (250 g)
- 1 cup candied mixed peel (250 g)
- 1 cup dried currants (250 g)
- 1 cup citron (candied lemon peel) (250 g)
Cake Batter Mix
- 4 cups butter (salted or unsalted) (900 g)
- 1 lb white granulated sugar (450 g)
- 1 lb brown (Demerara) sugar (450 g)
- 4 lbs all-purpose flour (2 kg)
- 15 eggs
Flavourings
- 2 tbsp vanilla extract (30 mL)
- 1 tsp lemon juice (4 mL)
- 1 tbsp almond extract (15 mL)
- 1 tbsp freshly ground nutmeg (15 g)
- 1 tbsp ground cinnamon (15 g)
- 1 tbsp mixed spice (15 g)
- 1 tbsp mace of nutmeg (15 g)
- 1 tsp Kosher salt (4 g)
- ½ bottle caramel browning (150 mL)
- 4 tbsp baking powder (60 g) (1 tbsp per cup of flour)
- 2 lemons zest (30 g)
- 2 oranges zest (40 g)
Instructions
Preparation
- Assemble ALL ingredients and equipment.
Fruit Mix
- In a large saucepan, add 3 cups red Kosher wine (750 mL), 1 ¼ cups water (300 mL), 2 cups prunes (500 g), 1 cup raisins (250 g), 1 cup candied cherries (250 g), 1 cup mixed peels (250 g), 1 cup dried currants (250 g), and 1 cup lemon peel (250 g). Simmer everything on low heat for 45 min, stirring every 15 min.
- The dried fruits should absorb the water. After 45 min, remove from heat and let the mixture cool to room temperature. Once cooled, add 1 additional cup of red Kosher wine (240 mL) and 4 tbsp of overproof (63%) white rum (60 mL). Cover tightly and set aside to macerate for at least 2 days. Then, add the macerated fruit mixture to a blender with an additional cup of red Kosher wine (250 mL) and 4 tbsp of overproof white rum (60 mL) until the ingredients form a deep red thick paste.
Notes
Many of my childhood Christmas Breaks were spent toiling over making this recipe. I hope that you too can enjoy the fruits of this labour one day. Cheers, Kareem
Kale Salad
Kale Salad | A Healthy Squeeze
A simple base for kale salad with an added tactile experience.
Equipment
- 1 large salad bowl
- 1 medium mixing bowl
- 1 whisk
- 1 kitchen scale (optional)
Ingredients
- 2 bunches kale (400 g)
- 3 tbsp extra virgin olive oil (45 mL)
- 2 tbsp lemon juice or 1 lemon (30 mL)
- 2 tsp freshly ground black pepper (8 g)
- 2 tsp Kosher salt (8 g)
- 1 tbsp honey mustard (15 mL)
- 1 tbsp garlic (minced) (15 g)
Instructions
Preparation
- Assemble all ingredients and equipment.
- Wash, dry and destem kale and place in a large salad bowl.
- Drizzle 1 tbsp extra virgin olive oil (15 mL) and 1 tsp Kosher salt (4 g) on the kale and massage the kale generously with your fingers to soften it. Set aside.
Honey Mustard Vinaigrette
- Add 2 tbsp extra virgin olive oil (30 mL), 2 tbsp lemon juice (30 mL), 2 tsp freshly ground black pepper (8 g), 1 tsp Kosher salt (4 g), 1 tbsp honey mustard (15 g), and 1 tbsp minced garlic (15 g) to a medium mixing bowl.
- Whisk the vinaigrette ingredients, vigourously for 1 min to emulsify.
- Drizzle the vinaigrette over the massaged kale and toss to incorporate.
- Serve immediately. Enjoy heartily!