5172 peppered whipped Recipes

carrots, coarsely chopped, parsnips, peeled and cut into 1 1/2 inch pieces, butter, diced, ground nutmeg, salt to taste, ground black pepper to taste

sweet potatoes, peeled and cut into 1/2-inch-thick slices, salt and pepper, pure maple syrup, unsalted butter, at room temperature, chopped pecans , optional

whole black peppercorn, crushed, salt, beef tenderloin steaks , 1 1/4 inch thick (about , filet mignon), margarine or 1 tbsp butter, olive oil, dry white wine, brandy, heavy cream or 1/2 cup whipping cream, chopped fresh chives , plus whole chives for garnish

sweet potatoes, unsalted butter, softened, ground cardamom, salt and pepper to taste, vegetable oil for frying, sliced shallots

russet potatoes (about 4 lb), garlic cloves, unpeeled, olive oil, heavy cream, water, butter, kosher salt, freshly ground black pepper

head cauliflower , with core, leaves removed, whole, margarine, saltine crackers or 8 -10 cheese crackers, crushed, salt, white pepper, sour cream, velveeta cheese (1/4 inches wide ) or 6 slices colby-monterey jack cheese (1/4 inches wide)

yukon gold potatoes or 6 medium russet potatoes, peeled and diced, garlic, peeled, lemon juice, olive oil, salt and pepper

dried morels (3/4 oz), boiling water, extra-virgin olive oil, shallot, minced, unsalted butter, softened, pitted prunes, finely chopped, madeira salt and freshly, ground pepper

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

orange fleshed sweet potatoes (about 3), leeks, heavy cream, bourbon, whole nutmeg , in a grater, lemon , zest of, grated, salt, white pepper , in a peppermill, unsalted butter

fat-free cream cheese, hard-boiled egg yolk, mustard, vinegar, chopped shallot, salt and pepper to taste, a handful chopped parsley

sweet potatoes, brown sugar, butter, softened, milk, fresh thyme, salt, pepper, anaheim chilies , roasted

sweet potatoes , scrubbed, kosher salt and freshly ground black pepper, heavy cream, bay leaves, ground cinnamon, freshly grated nutmeg, orange , zested, brown sugar, unsalted butter

sweet potatoes, skinned, cubed, sea salt, black pepper, freshly ground, butter or soy margarine, freshly grated ginger, light coconut milk

fresh ricotta, heavy cream, vanilla, fresh strawberries* hulled and halved, honey-based on sweetness of fruit, fresh black pepper, mint sprigs

sweet potatoes, unsalted butter, at room temperature, ground cardamom, salt and freshly ground white pepper, vegetable oil, for frying, shallots, thinly sliced

deep orange sweet potatoes (yams), peeled , cut into 2-inch pieces, butter, room temperature, unsulfured molasses, grated lemon peel, ground nutmeg, salt and pepper, minced fresh parsley, grated lemon peel, ground nutmeg

russet potatoes, peeled and cubed, garlic, peeled,whole, salt, butter or 1/2 cup margarine, milk, salt and pepper, grated parmesan cheese, grated asiago cheese