Tuesday, December 02, 2008

sesame asparagus and dirty mashed potatoes

Hey, y'all, how's about a huge picture of our stove, complete with lucky turtle brass spoon rest and cup of brown sugar for the oatmeal I'd rather not be eating?

Since so many people (two) are craving more sesame asparagus and dirty garlic mashed potatoes, I have deigned to post recipes here. Get ready to salivate, my friends, and I don't mean that in a disgusting sexist fashion (this time).

sesame asparagus

a pound of asparagus
2 TBSP toasted sesame oil (it's BROWN)
4 or 5 cloves garlic, beaten to a pulp
salt and pepper
brown and black sesame seeds, if you have 'em

Cut the asparagus into 2" lengths, or whatever you're comfortable cramming into your mouth on a fork, and separate the tops (put those in a little bowl for later).

Sauté the garlic in the sesame oil on med-high heat, but don't let it brown (yet). Add the asparagus bottoms and reduce the heat a bit, so they cook without browning too fast. You want them to sizzle, but they should get soft before the outsides brown (I don't know, maybe 15 minutes? Maybe 10?).

When those are almost done enough to eat (taste one - you can eat asparagus without cooking it, you know, it's just grass), add the tops, the salt and pepper, and the sesame seeds and cook until the tops are bright green and a little bit softer than when you started.

Dribble some more sesame oil on top if you're like me and like to think you don't give a rip about cholesterol.

dirty garlic mashed potatoes

7 potatoes (just kidding, make as many or as few as you want)
4 or 5 cloves garlic, peeled (I always say 4 or 5, but I mean half a head)
water, salt
1 or 2 TBSP butter
milk or cream, room temperature, maybe a cup, maybe less, depending on whether you're making 7 potatoes or 3
salt and pepper

Rinse the potatoes, cut them into chunks, and put them in a big pot, well-covered with water. DON'T peel them, or else they'll be CLEAN. If you want them to cook fast, cut the chunks small.

Add the garlic cloves (don't bother cutting these, just peel them) and salt, and bring to a boil. Reduce the heat a bit so the pot doesn't boileth over, and cook until the potatoes fall apart when you stick a fork in them.

Pour off almost all of the water (keep a little bit in the pot so you don't have to add as much milk - if you want to be cautious, drain some of the water into a cup or something so you can add it back into the potatoes while you're mashing), and add the butter to the pot.

Mash the potatoes and garlic in the pot, using an old-fashioned masher, a fork, or an electric mixer (don't use a stick blender unless you're using these potatoes to glue down roof shingles), adding milk as needed to make them as creamy as you like.

Add salt and pepper and chow down.

AND... If you're wondering what the devil that orange stuff in the picture is (obviously this is because you didn't read the last incredible post), it's curried pumpkin soup. Make it like this, only with pumpkin instead of squash.
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