Volume 9, Issue 98 - November 16, 2005

Hello Recipe Club Member,

Today's Tip:

Overloaded refrigerators are an invitation to food poisoning!

The latest research shows that 88 per cent of cases of domestic food poisoning result when people are catering for larger numbers than usual. Cramming food into the refrigerator and constantly opening the door can cause the internal temperature to rise.

• Check the temperature of your refrigerator from time to time using a refrigerator thermometer. If it's between 32°F (0°C) and 40°F (5°C), the germs that can cause illness can't multiply. 
   
• Hot foods should be cooled quickly before placing in the refrigerator or the refrigerator temperature will rise.
   
• All food in the refrigerator should be covered.
   
• Store raw and ready to eat food separately with raw foods on the bottom shelves and ready to eat above.
   
• Food should be eaten before its 'Use by' or 'Best before' dates.
   
• Defrost your refrigerator regularly to help it operate efficiently.

Today's recipes use potatoes. There are many types of potatoes and each have a unique quality and flavor to them. When we want information about potatoes, or are looking for unique ways to use them, we visit www.potatoes.com

Yukon Gold Potato Gratin

Makes 4 servings

Ingredients:

1 1/2 pounds Yukon Gold potatoes, peeled, sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
butter, unsalted
salt and pepper, to taste
1 cup grated Gruyère cheese, about 4 ounces
2 ounces freshly grated Parmesan cheese
2/3 cup heavy whipping cream

Preparation:

Preheat oven to 375 degrees F.

Combine the potatoes and onions in heavy large saucepan, cover with water and bring to a boil. Reduce heat and simmer for a few minutes until potatoes are just tender. Do not overcook as you still have to bake them. Drain the mixture well.

Put half of potato-onion mixture into a very lightly buttered 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyère cheese and then 1/4 of the Parmesan cheese.

Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining Gruyère and Parmesan cheese.

Bake uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

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Washington State Mashed Potatoes with Roasted Garlic

Makes six 5-ounce servings

Ingredients:

2 pounds Washington russet potatoes, peeled and quartered
1/4 cup milk
2 tablespoons mayonnaise
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 whole medium head garlic

Preparation:

Bake garlic at 375 degrees F. for 45 minutes. Cut top 1/2 inch off head, squeeze to remove pulp and mash. Boil potatoes about 30 minutes or until tender. Drain well. In a mixing bowl, combine hot potatoes, milk, mayonnaise, butter, salt and pepper. Whip at low speed only until smooth. Add garlic and mix well.

Source: www.potatoes.com

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Mashed Potatoes with Golden Onions and Roquefort

The potatoes can be made a day in advance. To reheat them, place them in a bowl, cover the bowl with foil and set it over a double boiler.

Makes 10 to 12 servings

Ingredients:

3 pounds russet potatoes, peeled and quartered
salt and freshly ground black pepper
3/4 cup milk
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons olive oil
1 large yellow onion, halved and quartered
3 1/2 ounces Roquefort cheese, crumbled (1/2 cup)

Preparation:

Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, about 20 minutes. Warm milk in a small saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt and pepper.

Mash the mixture with a potato masher until all the liquid is incorporated and the butter has melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil, set over double boiler to keep warm.

Meanwhile, heat olive oil in a large skillet on medium heat. Add onions and sauté, stirring often, until golden brown, 10 to 12 minutes.

Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. Serve immediately.

Source: This recipe was featured on Martha Stewart