Michelle L
Haines
Alaska
United States
About Michelle
Member since Dec 14, 2007
I live in Haines, Alaska much of the year and have learned how to create great meals with whatever is available in town. We have a barge that comes in once a week with fresh produce (can't be that fresh as it leaves Seattle a week earlier). But what we lose in produce variability, we more than make up with having an abundance of fresh seafood. I live on a small cove that has a large supply dungeoness crab. There is also an abundance of fresh edible greens in the summer in local gardens and along the beach (if you know what you're doing).
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Success Rating: 98% (50 ratings)
| Active Time: 25 mins | Comments: 12 |
| Total Time: 1 hr | Views: 3524 |
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I live in a small rural town in Alaska much of the year so I can't often find Cambozola cheese. I use brie with excellent results. Also, I have found fantastic baby green beans at trader joes that are pre-packaged and very easy to use or when in Alaska, I have substituted frozen organic whole green beans.
I make mashed potatoes when serving large, caveman size roasts to big dinner parties (more than 10 people). So, this recipe is great for the quantity it produces. Usually there is some guy lurking around the kitchen who wants to help with dinner preparations so I enroll him in mashing the potatoes. The nutmeg in this recipe packs a powerful punch so go light on it. And the potatoes really absorb the moisture as they sit so I found it helpful to hold back a little of the cream/butter mix to fold in right before serving. My pet peeve when dining out lately is the over emphasis on garlic mashed potatoes so thank you for making these the "old fashioned" way.
At my last cave man sized roast fest, I made the mistake of using some of the left over melted cream and butter to make the gravy. Baaaaaaaddd idea. Worst gravy I ever made. But the potatoes were great (these are so good, they really don't need gravy).
I had my 15 year old help with this one - her father got her hooked on the box version of Mac and Cheese (is that sacrilegious to even cop to that on this site) when she was younger and it was the first thing she learned how to make. This is making her a convert to a healthier way of cooking. I had her grating the parmigiano cheese (we couldn't find the Parmigiano Reggiano in Haines Alaska so we used the more common brand sold - the Friago one). She said it needed more lemon but it was like adult style mac and cheese. I took this as the ultimate compliment from her.
This guy Keith Ferrazi wrote a book on networking called "never eat alone" - I think Rouxbe could have a whole line of management courses called - "never cook alone." With the way their recipes are set up, it's very easy to enroll other people in helping you cook in the kitchen.