to curdle when you add the lemon to it. You can avoid this by rapidly
whisking the milk when adding the lemon.
larry
At 10:17 AM 11/27/2003, you wrote:
>thank sounds pretty good,
>
>
>I may just have to try that :)
>
>
>I would really like to try cooking some cajun chicken this weekend, anyone
>have any good recipes?
>
>-----Original Message-----
>From: Larry C. Lyons [mailto:[EMAIL PROTECTED]
>Sent: 27 November 2003 15:12
>To: CF-Community
>Subject: RE: recipe :: thanksgiving :: potatoes
>
>Here's a mashed potato recipe we tried and like:
>
>Lemon and Caper Mashed Potatoes:
>
>2 lbs Yukon gold potatoes, peeled and quartered
>Coarse Salt
>6 tablespoons unsalted butter
>3/4's cut of milk
>2 teaspoons freshly squeezed lemon juice
> plus 2 teaspoons finely grated lemon zest
>3 tablespoons capers, drained and coarsely chopped
>1/4 cup coarsely chopped fresh flat-leaf parsley
>freshly ground pepper
>
>1. place potatoes in a large saucepan and fill with enough water to cover
>potatoes by an inch. Bring to a boil over high heat. Add a generous amount
>of salt, reduce heat to a simmer. Cook until potatoes are tender when
>pierced with a paring knife, about 15 minutes. Drain; using a potato masher
>or ricer, mash potatoes.
>
>2. Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons
>butter, the milk, lemon juice, zest and capers. Heat until butter is melted
>and the mixture is warm to the touch.
>
>3. Fold the milk mixture and parsley into the mashed potatoes, and season
>with salt and pepper. Dot remaining tablespoon of butter just before
>serving.
>
>Enjoy.
>
>larry
>
> _____
>
>
>----------
>[
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