| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cuban |
Beef/veal, Cuba, Update, Archived |
6 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Picadillo (see above) |
| 3 |
lb |
All-purpose potatoes, peeled and quartered |
| 2 |
|
To 3 tablespoons salted butter, at room temperature |
| 1 |
c |
Milk or half-and-half, scalded |
|
|
Salt and freshly ground black pepper to taste |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 1 |
|
Prepare the picadillo one day in advance. The day of serving, bring |
|
|
It to room temperature. |
| 2 |
|
Place the potatoes in a large saucepan, cover with cold, salted |
INSTRUCTIONS
water, bring to a boil over medium-high heat, and boil until tender, 15 to
18 minutes. Drain the potatoes well and transfer them to a large bowl. 3.
Add the milk, butter, salt, and pepper and mix with an electric mixer until
the potatoes are smooth. Allow to cool 5 to 10 minutes. 4. Lightly butter a
round ovenproof 3-quart casserole, spread the bottom with half the mashed
potatoes, cover with all the picadillo, then spread with the rest of the
mashed potatoes. Cover and refrigerate until ready to cook. 5. Bring the
casserole to room temperature and preheat the oven to 350 degrees. Cover
with aluminum foil or the casserole cover, place on the middle oven rack,
and bake 30 to 35 minutes. Uncover, sprinkle the top with the Parmesan
cheese, and bake an additional 10 minutes. Serve hot from the casserole.
Makes 6 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen"
(Macmillan, 1992) TAMBOR DE PICADILLO Beef Hash and Mashed Potatoes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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