Ferme Rêveuse doesn’t just produce incredible eggs, veal, chicken and beef, but they also make traditional European foods such as sauerkraut and their delicious spaetzle. Spaetzle is an egg based quick noodle made by straining a thin dough through the holes of a colander over boiling water. It’s relatively simple to make yourself but why not buy it made with pasture raised eggs?
The holidays are in full swing and it’s time for entertaining! If you’re stuck on appetizer ideas, a Holiday Charcuterie Board is the best way to to go. I’ll show you a few ideas of how to make the board as beautiful as possible and even show you how to make pro-tasting DIY marinated olives for the charcuterie tray.
I love making corn bread in the air fryer. You get a delicious crispy crust without needing to preheat a pan. This is a European style corn bread in that it’s less muffin-like and it is unsweetened. Don’t be fooled though, you’ll love this as a snack or with a stew. I grew up having this corn bread quite often. In Serbia, where I’m from, it’s called proja (pronounced pro-yah). I love it with cheese but traditionally it’s also filled sometimes with chopped smoked pork rinds or cooked spinach. It comes together in no time and with the air fryer, this corn bread is cooked in 20 minutes.
How do you cook quinoa in the Instant Pot? Well, it’s very easy. Not to mention cooking quinoa in the instant pot takes just 3 minutes under pressure! A pilaf is normally made with something like couscous or rice and can be mixed with dried fruit, meat, vegetables, depending on what part of the world you’re cooking from. My instant pot quinoa recipe is inspired by seasonal fall flavors and will be a perfect gluten-free holiday side. Quinoa pressure cooker recipes are a great dish to serve for vegetarians who may be joining you this holiday. Quinoa is a grain that’s also high in protein.
I spent a few years cooking in restaurants in Ontario, Canada before taking the plunge and getting formal training at the Ballymaloe Cookery School in Shannagary, Ireland. It was located on its own 100 acre organic farm on the quaint coast near the city of Cork. There we learned plenty of gourmet recipes but they also taught us how to embrace the humble potato. So much so, in fact, that we learned 22 potato recipes total.
According to the school’s cookbook, colcannon, is actually a Halloween dish. What makes it unique is the folding in of cabbage or kale throughout the mashed potatoes and topping it with a giant pat of butter. Be sure to enjoy this on your St Patrick’s Day celebration!
The ingredients for these mashed potatoes are fairly simple. Potatoes, chicken stock (or you can just use water), salt, cream, butter green onions and kale.
I love making mashed potatoes in an Instant Pot. No draining required! Just make sure to peel then cut the potatoes into equal size pieces.
Warming the cream ahead of time keeps the mashed potatoes piping hot before you serve them.
I used frozen kale since we don't have any seasonal greens available locally yet. Having a stash of frozen veggies in the freezer is always a good idea.
Happy St. Patrick's Day!
Servings: 8 people
Instant Pot
1 small pot for warming cream
1 pot for blanching kale
3 lbs red potatoes peeled and cut into 1" cubes
1 ½ cup frozen kale I weighed mine out to about 130g worth of kale
½ cup heavy cream
1 cup chicken broth or water
1 ½ tsp kosher salt plus more for blanching kale
2 green onions tipped and sliced
¼ cup salted butter room temperature
Put peeled and diced potatoes in the bottom of the Instant Pot insert. Pour in all of the chicken broth (or water) and sprinkle 1 ½ tsp kosher salt over top.
Pressure cook on high for 12 minutes and manually release the pressure.
Meanwhile, blanch the kale in a large pot of boiling water. Before you add the kale, add a pinch of salt to the water. Add the frozen kale to the boiling water and simmer for 3 minutes or until the kale is tender and bright green. Drain in a colander and set aside. Press any extra liquid out of the kale.
Put the cream into a small saucepan and heat gently over medium-low heat until just steaming, about 2-3 minutes, stirring occasionally. Turn off the heat, set aside and add in the green onions.
As soon as the potatoes are done cooking, add the warmed cream to the potatoes and mash potatoes until smooth to your liking.
Fold kale into the mashed potatoes. Remove from instant pot and put into a serving dish.
Make a well in the center of the mash and put all of the butter in. Allow to melt slightly, 3-5 minutes before serving.
