About Johanna

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Chicago/Aurora, IL, United States
I am just like so many busy moms out there. I want to create great meals for me and my family where the food brings us together at the end of a long and hectic day. I want to empower moms to feel like they are able to make Great Everyday Meals by using simple, accessible, and inexpensive ingredients and basic cooking techniques. It’s more about family and less about slaving away in the kitchen cooking. I have been a restaurant industry professional for about 10 years and have a great passion for cooking. I will share tips, recipes and techniques that I have learned to arm everyday cooks with the foundation to simple yet great tasting cooking! Johanna M. Cook

Tuesday, April 20, 2010

Simple Sides: Red Skin Buttery Mashed Potatoes and Lemony Asparagus

I admit, there are times when cooking an entire meal is just IMPOSSIBLE!! These nights are lovingly called "rottiserrie nights". I go to my local organic grocery store and pick up a juicy, perfectly cooked rottiserrie chicken. Since I've knocked the main course off my list, all I have to do is make side dishes to compliment my grocery store purchase.  :) These side dishes are classic, quick and can go with almost any main dish it's paired up with.

Red Skin Buttery Mashed Potatoes

5-6 red skinned potatoes - cut into cubes
2 TBL of kosher salt
1 stick of unsalted butter
3/4 cup of heavy cream or whole milk

Lemony Asparagus

1 lb of pencil thin asparagus -  cut off the ends
3 TBL of freshly squeezed lemon juice
2 TBL extra virgin olive oil
salt
pepper

Fill a large pot with water and place the cubed red skinned potatoes in and boil w/ the salt. It is important that you place the potatoes in the water while it's still cold and then bring it up to a boil, so that it cooks through evenly.  Cook the potatoes until fork tender.

When the potatoes are almost fully cooked, place the asparagus in the same boiling water and cook for 2-4 minutes, just until it become bright green and slightly tender, yet still retains a crisp bite. Take the asparagus out the boiling water onto a serving platter. Drizzle with extra virgin olive, a pinch of salt and pepper and lemon juice, and toss.

Drain the water from the potatoes and with the heat on low, pour the heavy cream in the potatoes with the stick of butter and mash. You can thougoughly mash it, or keep it homestyle with chunks still left (the way I like). Add some salt and pepper to taste, garnish with chives and MORE BUTTER, if you wish :).


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