MARTA SGUBIN'S MASHED POTATOES FOR JACKIE KENNEDY ONASSIS
marta writes "it's all in the way you make them -- this is a lot of work,and you have to stay over the stove, whipping the potatoes but the finished result is worth it" --
Provided by carrie sheridan
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Peel the potatoes and place them in a large pot with cold water to cover.
- Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander.
- Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled.
- When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy.
- Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter.
- Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream.
- Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk.
- Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.
Nutrition Facts : Calories 666.9, Fat 37, SaturatedFat 23.3, Cholesterol 104.2, Sodium 320.5, Carbohydrate 73.7, Fiber 8.3, Sugar 3, Protein 13.3
SHEPHERD'S PIE FOR JACQUELINE KENNEDY ONASSIS
marta sgubin's recipe - diana vreeland, editor of Vogue magazine for many years, used to request this when having lunch with JKO -- the way the potatoes are mashed is the secret here -- see also my recipe for this included in the Jo Safford's Elegant Leg of Lamb --
Provided by carrie sheridan
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- See separate recipe for Marta Sgubin's Mashed Potatoes --
- Preheat oven to 350.
- Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
- Melt 6 tablespoons butter in a large skillet and stir in the flour.
- Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
- Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste.
- Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
- Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter.
- Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.
Nutrition Facts : Calories 281.4, Fat 16.3, SaturatedFat 10.1, Cholesterol 43.5, Sodium 663.3, Carbohydrate 30.5, Fiber 2.6, Sugar 3.2, Protein 4
JACKIE KENNEDY ONASIS' ROAST RACK OF LAMB
Make and share this Jackie Kennedy Onasis' Roast Rack of Lamb recipe from Food.com.
Provided by Oolala
Categories Lamb/Sheep
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl, mix bread crumbs with parsley, garlic, rosemary and all but a few tablespoons of olive oil.
- Use the reserved tablespoons of oil to brush over the lamb and then season the lamb with salt and pepper.
- Place the rack, meat side up, in a roasting pan, and spread the bread crumb mixture evenly over the meaty parts of the racks.
- Roast for 15 minutes at 450 degrees F. and then reduce the heat to 400 and roast for another 10 minutes.
- Remove the racks from the oven and place them under the broiler just to give the crust some extra color.
- Let the meat rest for 8-10 minutes before carving.
- Note: You can use more garlic, parsley or rosemary if you like.
Nutrition Facts : Calories 95, Fat 5.2, SaturatedFat 0.8, Sodium 101.1, Carbohydrate 10.1, Fiber 0.8, Sugar 0.9, Protein 1.9
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