Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Smashed Fingerlings with Fromage Blanc

Share

Lobo
Moderator
Moderator

Posts : 20734
Thanked : 973
Join date : 2013-01-12

Smashed Fingerlings with Fromage Blanc

Post by Lobo on Tue 19 Jan 2016, 11:12 pm


Smashed Fingerlings with Fromage Blanc

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Fromage blanc is a creamy, slightly tangy fresh cheese that originated in Belgium. It is delicious swirled into soups, drizzled with honey or mixed with vegetables, like these tender fingerling potatoes, which are smashed just a bit and then mixed with the cheese and fresh chives. Other cheeses to try in this dish include fresh ricotta or soft goat cheese.



  • Printer Friendly Version






  • 47

Ingredients:


  • 2 lb. fingerling potatoes
  • 1 tsp. sea salt, plus more, to taste
  • 2 Tbs. unsalted butter
  • 1/4 cup fromage blanc
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 1 Tbs. minced fresh chives

Directions:

In a large saucepan over high heat, combine the potatoes and the 1 tsp. salt and add water to cover by 2 inches. Bring to a boil, reduce the heat to medium, cover and cook until the potatoes are tender when pierced with a sharp knife, 20 to 25 minutes.

Drain the potatoes, return them to the pan and add the butter. Using a fork or the back of a wooden spoon, crush the potatoes, breaking them into large, fluffy chunks. Add the cheese and the 1/2 tsp. pepper and crush a few more times to blend in the cheese. Taste and adjust the seasonings with salt and pepper. Transfer the potatoes to a warmed serving bowl and garnish with the chives. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

    Current date/time is Mon 20 Feb 2017, 12:10 pm