| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Low fat, Vegetables, Spicy, Cgk |
4 |
Servings |
INGREDIENTS
|
|
—–BARRY CORREIRA-CANYON RANCH—– |
| 2 |
lg |
Potatoes; baking |
| 6 |
tb |
Yogurt;plain, non fat |
| 6 |
tb |
Lowfat milk |
| 10 |
|
Garlic cloves;roasted; peeled |
| 1 |
|
Jalapeno pepper;stemmed; seeded,minced |
| 1 |
pn |
Cayenne |
| 1/2 |
ts |
Salt; plus more to taste |
|
|
Pepper; freshly ground to |
INSTRUCTIONS
Peel the potatoes and cut them into 1" cubes. Place in a medium-size
saucepan, cover with water and bring to a boil over medium heat.Reduce the
heat and simmer until tender, about 12 minutes. Drain and pass the potatoes
through a ricer into a medium- size bowl. Stir the yogurt and milk into the
hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and
pepper and mix well. Divide among four plates and serve immediately. Serve
with Turkey Meatloaf, Mushroom Gravy and Cranberry Ketchup (see recipes)
SOURCE: NY Times Magazine 8/29/93-Chef Barry Correia-Canyon Ranch in the
Berkshires. Formatted by Carol Kaplan 7/10/94 Posted on Prodigy Food Forum
9/11/94
Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 21, 1998
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”