Potato Chowder

Ingredients:
2 stalks celery
2 russet potatoes
1 carrot
1 yellow onion
1 bunch chives
1 clove garlic
mustard seed
sweet paprika
cayenne
smoked paprika

Directions:
1. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion and garlic. Thinly slice the chives.
2. In a large pot, heat 2 tsp olive oil on medium-high until hot. Add the carrot, celery, potatoes, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
3. Add the spices to the pot of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency: stir to thoroughly combine.
4. Garnish with chives.

Day Before Mashed Potatoes

Ingredients:
2 1/4 potatoes, peeled and cubed
1 1/2 oz. cream cheese
1/4 c sour cream
1/2 tsp chopped onion
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp butter

Directions:
1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, diced onions, salt, pepper, and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Garlic Mashed Potatoes

Ingredients:
1 lb unpeeled red potatoes, quartered
2 1/2 oz. butter, room temperature
1 oz. romano cheese, grated
1 TBS chopped garlic
1/2 tsp salt
1/2 tsp dried oregano

Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt, and oregano. Mash with a potato masher or with an electric mixer.

Beef Samosas

Ingredients:
2 large potatoes, peeled
1 C frozen peas, thawed
2 TBS vegetable oil
1/2 tsp cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 lb ground beef
4 cloves garlic, crushed
1 TBS minced fresh ginger root
1/2 tsp ground black pepper
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 TBS chopped fresh cilantro
2 TBS chopped green chile peppers
1 quart oil for deep frying
1 (16 oz.) package phyllo dough

Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still form, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 TBS of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Beef Stew

Ingredients:
3 lbs boneless beef short ribs, trimmed and cut into 1-inch pieces
salt and pepper
2 TBS vegetable oil
2 onions, chopped
2 TBS tomato paste
1 TBS minced fresh thyme or 1 tsp dried
1/3 c all-purpose flour
1 c dry red wine
2 c beef broth
1 1/2 lb red potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and sliced 1 inch thick
1/4 c soy sauce
2 bay leaves
1 1/2 c frozen peas
1/4 c minced fresh parsley

Directions:
1/ Pat beef dry with paper towels and season with salt and pepper. Heat  TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to bowl.
2. Heat remaining 1 TBS oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes, Stir in tomato paste and thyme and took until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef with any accumulated juices, and remaining beef.
3. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. Naturally release pressure: Remove pot from heat and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. Discard bay leaves. Using large spoon, skim excess fat from surface of stew. Stir in peas and let stand for 4 minutes. Stir in parsley, season with salt and pepper to taste, and serve.

Beef and Vegetable Soup

Ingredients:
1 lb boneless beef short ribs, trimmed and cut into 1/2 inch pieces
salt and pepper
2 TBS vegetable oil
8 oz. cremini mushrooms, trimmed and sliced 1/2 inch thick
1 onion, chopped fine
2 TBS tomato paste
2 tsp minced fresh thyme or 1/2 tsp dried
1 garlic clove, minced
2 TBS all-purpose flour
1/4 c dry red wine
6 c beef broth
1 lb red potatoes, unpeeled, cut into 3/4 inch pieces
3 carrots, peeled and cut into 1/2 inch pieces
2 celery ribs, cut into 1/2 inch pieces
2 bay leaves
2 TBS minced fresh parsley

Directions:
1/ Pat beef dry with paper towels and season with salt and pepper. Heat 2 TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of meat on all sides, about 5 minutes; transfer to bowl. Repeat with 2 tsp oil and remaining beef.
2. Heat remaining 2 tsp oil in now-empty pot over medium heat until shimmering. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in tomato paste, thyme, and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, potatoes, carrots, celery, bay leaves, and beef with any accumulated juices.
3. Cook for 15 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.
4. Naturally release pressure: Remove pot from heat and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. Discard bay leaves. Using large spoon, skim excess fat from surface of soup. Stir in parsley, season with salt and pepper to taste, and serve.

Variation:
Omit potatoes. After discarding bay leaves in step 5, stir in 1/2 cup pearl barley and simmer until tender, about 15 minutes, then continue as directed.

Camembert Mashed Potatoes

Serving: 10

Ingredients:
1 1/2 (8 oz) rounds Camembert cheese
11 c cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 c milk
3/4 tsp salt
3/4 tsp black pepper
chopped chives

Directions:
1. Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.
2. Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 tsp pepper; mash with a potato masher until smooth. Garnish with chives and addition pepper, if desired.