blue martinis

Food & Wine recipe

Ingredients

Original recipe (1X) yields 12 servings

• 4 pounds russet potatoes (5 large potatoes)
• 1 1/3 cups heavy whipping cream
• 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving
• 8 ounces crème fraîche, at room temperature
• 2 teaspoons kosher salt
• 2 tablespoons chopped fresh chives

Directions

1. Preheat oven to 450°F. Pierce each potato a couple of times using a fork. Place potatoes directly on oven rack; bake until completely tender, 50 minutes to 1 hour.
2. During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook until butter melts and mixture is very warm, about 5 minutes. Set aside, and keep hot.
3. Working with 1 potato at a time while potatoes are still very hot, cut potato in half lengthwise. Hold potato halves using a towel or pot holder, and use a spoon to scoop out flesh into bowl of a stand mixer fitted with the paddle attachment. Repeat process with remaining potatoes. Mash potato flesh using a fork or potato masher until broken into small pieces. Beat on medium-low speed, and gradually increase mixer speed to medium, beating until smooth, about 1 minute.
4. Remove bowl from stand mixer. Using a silicone spatula, gradually stir in hot cream mixture; stir in crème fraîche and salt until well combined. Sprinkle with chives, and top with pats of butter just before serving.

About this recipe

Ann Taylor Pittman bakes potatoes to create a fluffy, smooth mashed potato that’s a guaranteed crowd favorite. Baking the potatoes instead of boiling them reduces the water content and keeps them dryer from the start. This helps prevent them from becoming gummy and overworked when they are mashed. 

With this technique, Pittman relies on russet potatoes, which are prized for their fluffier, dry texture. She mashes them with a duo of crème fraîche and cultured butter, which add tangy richness that turns this simple side dish into a holiday standout. Best of all, these potatoes reheat like a dream, and can easily be made ahead of time: The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave.

This recipe was developed by AI. Perplexity recipe

Here is the recipe for Option 1: Creamy Tomato Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 (28oz) cans crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 tsp dried basil
• 1 tbsp sugar
• Salt and pepper to taste
• 1/2 cup heavy cream

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes, broth, dried basil, sugar, and season with salt and pepper to taste. Bring to a simmer.
3. Reduce heat to low and let the soup simmer for 15-20 minutes to allow the flavors to meld.
4. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can puree in batches in a blender.
5. Once blended, return the soup to low heat. Stir in the heavy cream and heat through for 2-3 minutes, being careful not to boil.
6. Taste and adjust seasoning as needed, adding more salt, pepper, or sugar to taste.
7. Serve the creamy tomato soup warm, garnished with fresh basil, croutons, parmesan cheese or a grilled cheese sandwich on the side.[1][2][3][6]

This creamy tomato soup has a rich, velvety texture from the cream and a bright, sweet tomato flavor. The onions, garlic and dried basil add lovely aromatic notes. It’s the perfect comforting soup, especially paired with grilled cheese.

Citations:
[1] https://nowcookthis.com/creamy-tomato-soup/
[2] https://insidebrucrewlife.com/best-creamy-tomato-soup/
[3] https://www.loveandotherspices.com/creamy-tomato-soup-with-canned-tomatoes/
[4] https://thefoodcharlatan.com/homemade-tomato-soup/
[5] https://foodess.com/best-tomato-soup-recipe/
[6] https://natashaskitchen.com/tomato-soup-recipe/
[7] https://www.foodandwine.com/recipes/creamy-tomato-soup-buttery-croutons
[8] https://eatsimplefood.com/tomato-bisque/

From Bare Feet in the Kitchen

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk or regular milk
• 3/4 – 1 teaspoon dried dill weed
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely cracked pepper
• freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions

• Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Notes

I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.

from https://thelazyslowcooker.com/lazy-slow-cooker-yogurt-greek-or-regular/

Equipment

• 3.5 qt or larger crockpot
• slow cooker liner (optional)
• measuring cup
• strainer a yogurt strainer is great, but a regular strainer will work with cheesecloth as a lining. 
• large mixing bowl
• cheesecloth optional

Ingredients

• ½ gallon fat free milk
• ½ cup yogurt with live and active cultures

Instructions

• place slow cooker liner into slow cooker, if using
• pour milk into slow cooker, cover and cook on high for 2-3 hours (depending on your slow cooker) or until milk temperature reaches 180°F. It takes me just about exactly 2 hours in my 6qt Crockpot brand slow cooker.½ gallon fat free milk
• turn off slow cooker and allow milk to cool to between 110° and 120°F 
• while milk is cooling, allow ½ cup plain yogurt with live active cultures to come to room temperature½ cup yogurt with live and active cultures
• when milk is as close to 110°F as possible (but not less), carefully mix room temperature yogurt fully into milk
• replace cover and then drape slow cooker with a towel (or two) for up to 8-12 hours. It is important that the yogurt/milk mixture to be in the dark. After about 6 or so hours, you can move your crockpot into the refrigerator if you won’t be able to get to it before the total timing exceeds 12 hours. This will allow you to handle the next step when your schedule permits
• after sitting, your yogurt will have a layer of liquid on top of it. If you want regular yogurt, just pour off the top layer and serve! 
• to make Greek yogurt, place cheesecloth into a yogurt straine or a strainer lined with cheesecloth. Place strainer into a bowl that has room for draining.
• add yogurt into cheesecloth/strainer and allow extra liquid to drain. This can be done in the refrigerator or on the counter. The longer you allow it to drain, the thicker and more creamy your yogurt will be (but the less volume of yogurt you will have). 
• enjoy your homemade yogurt!!! 

Notes

Notes: Be sure to set aside ½ cup of your homemade yogurt so that you can use to make another batch.  

This recipe calls for fat free milk and yogurt as written.  However, it will work with any level of fat you prefer in both your milk and starter yogurt.  

Nutrition

Calories: 117kcal | Carbohydrates: 16g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 550mg | Sugar: 16g | Vitamin A: 644IU | Calcium: 435mg | Iron: 1mg

from Smitten Kitchen

Makes 4 main-course servings.

5 cups chicken broth (40 fl ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared*
2 shallots, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half) 

Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered. 

Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl. 

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add shallots and cook until softened, about 2 to 3 minutes, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. 

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.) 

Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

* My absolutely favorite artichoke heart preparation is to remove all the outer leaves, choke and stem of a whole artichoke, leaving just the heart. Cut the heart into 1/4 inch slices and toss it immediately in a bowl filled with the juice of one lemon. Make sure each and every edge, angle and side of the hearts gets coated in lemon juice, or they will brown very quickly. In a small pot, boil water with a good glug or two of white wine, a splash of white vinegar and if you’re feeling fancy, a smashed garlic clove and/or a bay leaf. Drop in the artichoke hearts with all of their lemon juice, and simmer them for about 10 minutes, or longer if needed for them to become tender. Drain and set them aside.