Brown butter... and mashed potatoes

I was an  exchange student and today I was chatting with my AFS host mother on facebook and I mentioned that I could never tell whether she was making real or instant mashed potatoes. My host brother liked the instant one and I of course liked the homemade. Ginny's food tasted so good that she fooled both of us and it was impossible not to eat once or twice... I put on 26 pounds when I was an exchange student... The best way to adjust to a new culture is to jump... into the kitchen, don't you think?

Like the first time I saw a salad bar... I was amazed at the variety of food... it was right after I met my host family, coming back from the airport on the way to my new home. A salad bar over 20 years ago was just impossible to imagine having over here in my small Brazilian town... now it is so common.

So many stories... I hope my kids will build strong gastronomic memories the way I did, with my own family and with friends around the world.

This mashed potato recipe is very simple, it is the brown butter that makes it special.

Brown butter mashed potatoes

3 pounds (1.5 kg) potatoes, skin on and whole
1 cup milk (you can also use soy cream or half and half)
1 stick butter
1 small carrot, grated and cooked (optional)
Salt and freshly ground pepper, to taste
Pinch of freshly grated nutmeg

1) Put the potatoes and 1 tablespoon salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Rinse with cold water and then peel. Return potatoes into empty pan and mash with a potato masher. Add cooked carrot.

2) Melt butter in a small saucepan. Let it foam once, cook over low heat until it begins to brown. Then take off the heat and add milk, nutmeg, salt and pepper. Pour over the potatoes and cook until desired consistency. Transfer to a serving dish. Garnish.

Cooking rice like a Brazilian

Rice is a staple here in Brazil and everyone knows how to cook it. Depending on where you live you stir-fry first with oil before adding the water. That's how I like it and I learned to cook rice this way from my mom.

• When cooking rice add a few drops of lime for an extra flavor.
• To cook 1 cup dried rice, add 2 cups water.
  

Ingredients:

2 cups long-grain white rice
2 tablespoons vegetable oil
1 tablespoon olive oil (optional)
3 cloves garlic, minced
1 teaspoon salt
4 cups boiling water (or chicken broth)

Directions:

1) Heat oil in a large saucepan over medium heat. Add garlic and sautée for a minute, until fragrant.

2) Add rice, let it sit for 10 seconds, then stir to coat the grains with the oil, season with salt and stir-fry about 2 minutes.

3) Add the boiling water. Cover and cook over low heat for about 15 to 20 minutes or until the water is absorbed. Turn off the heat, remove the lid, fluff it with a fork and add the lime juice if using any. Put the lid back on and let it sit for about 10 minutes before serving.

Rosemary-Roasted Potatoes - Grow Your Own # 4

Easy and ready in 30 minutes while you fix dinner or perform other chores, these rosemary roasted potatoes make a great side dish. At our Thanksgiving we had this as one of our side dishes.

This is my contribution to this month’s Grow Your Own event.

Ingredients:
2 pounds (1 kg) large potatoes, unpeeled and cut into halves or quarters
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic (or to taste)
1/2 teaspoon fresh basil
1/2 teaspoon fresh rosemary leaves (from my mother-in-law's garden)
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon saffron (it makes all the difference)
1/2 teaspoon smoked or sweet paprika
1/2 cup water

Directions:
1) Preheat oven to 475°F (245°C).

2) In a large roasting pan or baking sheet, arrange potatoes. Coat with olive oil, garlic, basil, rosemary, parsley, red pepper flakes, safrron, paprika, salt and water. Toss well to combine.

3) Cover pan with foil and roast for 30 minutes in the preheated oven, turning occasionally to brown on all sides.