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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Smashed Fingerlings with Fromage Blanc

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Smashed Fingerlings with Fromage Blanc Empty Smashed Fingerlings with Fromage Blanc

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

    Smashed Fingerlings with Fromage Blanc Img35l
    Smashed Fingerlings with Fromage Blanc
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    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.






    • 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 Thu 28 Mar 2024, 9:01 am