REC - For Mashed Cauliflower

This is a mashed potato side dish that I'm known for over on
rec.food.cooking. It's wonderful. I'm thinking that it could be converted
to a cauliflower dish quite easily. If anyone tries it, let me know what
you think!

* Exported from MasterCook *

Mashed Potatoes with Prosciutto and Parmesan Cheese

Recipe By :adapted by Damsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced,
finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.
2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.
3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons
cheese; serve.

Cuisine:
"Italian"
Source:
"Bon Appétit"
Copyright:
"November 1998"
Yield:
"4 cups"


- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 5g Total Fat; (34% calories from fat); 7g
Protein; 17g Carbohydrate; 18mg Cholesterol; 321mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
--
Fasting BG 141
227/216/150 (official weigh-in day: Thursday)
June Challenge Goal: 213
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

I would sub the skim for heavy cream as well as cauliflower for spuds.
Good timing, I just bought cauliflower to make ome faux mashed
potatoes.


DiGiTAL_ViNYL (no email)
350/279/Jun-273/200
Atkins since Jan 12, 2004
OWL-40 carbs/day (CCLL=50-60)

On Tue, 29 Jun 2004 12:50:06 GMT, DigitalVinyl wrote:

I would sub the skim for heavy cream as well as cauliflower for spuds.
Good timing, I just bought cauliflower to make some faux mashed
potatoes.

Thanks for the catch on the milk/cream issue. I didn't alter the recipe at
all (except for my initial alterations). The original was made with
rosemary instead of thyme. I despise rosemary, so I made a switch on the
herbs. These are probably the only potatoes I'd consider eating for a
small treat anymore (I have a potato sensitivity). It would be so
encouraging if this recipe turned out well using cauliflower.

Carol
--
Fasting BG 141
227/216/150 (official weigh-in day: Thursday)
June Challenge Goal: 213
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

DigitalVinyl wrote:
| I would sub the skim for heavy cream as well as cauliflower for spuds.
| Good timing, I just bought cauliflower to make ome faux mashed
| potatoes.
|
|
| DiGiTAL_ViNYL (no email)
| 350/279/Jun-273/200
| Atkins since Jan 12, 2004
| OWL-40 carbs/day (CCLL=50-60)


I've started substituting Hoods low-carb milk instead of cream in
recipes. -- fewer carbs and calories.
--
Peter
270/215/180
Before/Current Pix:
http://users.thelink.net/marengo/wei...htlosspix.html

marengo wrote:

I've started substituting Hoods low-carb milk instead of cream in
recipes. -- fewer carbs and calories.

This is a product I've been curious about. Does anyone know *what* is done
to the milk to make it lower in carbs? I've been leery of trying it out for
fear that it's another Frankenfood, but I had admit I have have not stopped
at the store to read labels.
--
Debbie

On Wed, 30 Jun 2004 23:08:33 GMT, "Debbie Cusick"
wrote:

This is a product I've been curious about. Does anyone know *what* is done
to the milk to make it lower in carbs? I've been leery of trying it out for
fear that it's another Frankenfood, but I had admit I have have not stopped
at the store to read labels.

It's my understanding that they remove the lactose somehow, and replace it
with Splenda. In my opinion, they use too much Splenda. It's quite sweet.
That's fine for the chocolate, because I've just used that for making hot
cocoa. However, I don't care for the white "dairy products" because
they're unnaturally sweet.

Carol
--
227/214.5/150 (official weigh-in day: Thursday)
June Challenge Goal: 213
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

"Damsel in dis Dress" wrote in message
news
On Wed, 30 Jun 2004 23:08:33 GMT, "Debbie Cusick"
wrote:

This is a product I've been curious about. Does anyone know *what* is
done
to the milk to make it lower in carbs? I've been leery of trying it out
for
fear that it's another Frankenfood, but I had admit I have have not
stopped
at the store to read labels.

It's my understanding that they remove the lactose somehow, and replace it
with Splenda. In my opinion, they use too much Splenda. It's quite
sweet.
That's fine for the chocolate, because I've just used that for making hot
cocoa. However, I don't care for the white "dairy products" because
they're unnaturally sweet.

Carol
--
227/214.5/150 (official weigh-in day: Thursday)
June Challenge Goal: 213
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

I like to mix the white and chocolate, the chocolate by itself is too rich
for my taste. Don't they also up the protein in Hood's? I'm out now, so I
can't check, but it seems they have that printed on the carton.

Lynne A

In article , "Debbie
Cusick" wrote:

marengo wrote:

I've started substituting Hoods low-carb milk instead of cream in
recipes. -- fewer carbs and calories.

This is a product I've been curious about. Does anyone know *what* is done
to the milk to make it lower in carbs? I've been leery of trying it out for
fear that it's another Frankenfood, but I had admit I have have not stopped
at the store to read labels.
--
Debbie

Ok...ingredients listed in same order as on the product:
Water
ultrafiltered fat free milk
cream
calcium caseinate
whey protein isolate
buttermilk
tricalcium phosphate
salt
disodium phosphate
mono and diglycerides
carrageenan
locust bean gum
natural flavor
sucralose (Splenda!)
acesulfame potassium
Vitamin A
palmitate
vitamin D3

"Shake well before serving"

I have no idea how it's processed but the web site is:
www.HPHOOD.com

I've never been much of a milk drinker but I do like this product and
tend to substitute it for cream, too.

Aloha...Sue

It's my understanding that they remove the lactose somehow, and replace it
with Splenda. In my opinion, they use too much Splenda. It's quite sweet.
That's fine for the chocolate, because I've just used that for making hot
cocoa. However, I don't care for the white "dairy products" because
they're unnaturally sweet.

I'm a tea freak and drink it with milk. I hated using 13 grams of carbs for
milk, so I got the Hood milk. I measure out 1 cup of the 2% version, and add an
equal amount of water. I keep this in the fridge and use it for the day. I find
the Hood beverage a little too thick (or something I can't put my finger on),
but diluting it (for me) seems to work.
Oh and another thing, when you put the Hood beverage in the blender, it poofs
up, much more than regular milk - wonder if it's the thickeners they put into
it?

Damsel in dis Dress wrote:

This is a mashed potato side dish that I'm known for over on
rec.food.cooking. It's wonderful. I'm thinking that it could be converted
to a cauliflower dish quite easily. If anyone tries it, let me know what
you think!

This worked fairly well. The flavor was good. I did use more butter
though. I used a full head of cauliflower and bacon (had on hand).

I tried the Ruby Tuesday version of mashed cauliflower and while the
taste was fine I thought it was too pureed.

I microwaved the cauliflower, uncovered, to avoid too much moisture. I
pureed it for quite a while but it still had a "grainy" texture. It
did stick together more like mashed potatoes than the Ruby
Tuesday--which I thought was more like baby food. I could even do a
little "Close Encounters" style mountain shape with it at first. Next
time I'm going to microwave it a bit longer. I was thinking if I
pureed the hell out of it I can try to use some Thicken/Thin
(cornstarch substitute) on it to stiffen it back up.

I'll be experimenting with variants. Garlic mash and a variant with
mozzarella mixed in are on the list. I've seen some
faux-risotto-recipes too. I'm also curious if I could make a
potato-pancake (Rosti) with cauliflower. I've got five heads of
cauliflower that should be ready to pick in the garden in the next two
weeks. I know one or two are ready to be picked. I've also got a
spaghetti squash plant that is overproducing and have gone through 6-7
lbs of zucchini and almost as much in kirbies. Its been a good season
in the northeast so far.


* Exported from MasterCook *

Mashed Potatoes with Prosciutto and Parmesan Cheese

Recipe By :adapted by Damsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced,
finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.
2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.
3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons
cheese; serve.

Cuisine:
"Italian"
Source:
"Bon Appétit"
Copyright:
"November 1998"
Yield:
"4 cups"


- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 5g Total Fat; (34% calories from fat); 7g
Protein; 17g Carbohydrate; 18mg Cholesterol; 321mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

DiGiTAL_ViNYL (no email)
350/281/Jul-275/200
Atkins since Jan 12, 2004
Summer Maintenance-60-70 carbs/day (CCLL=50-60)