Wednesday, February 10, 2016
Now is a great time to scout for the next hunting season because there's snow on the ground for tracking. It's also a great time to find out how many deer made it through hunting season.
So I walked out to my game cam that's been in the woods for a few weeks now.
My game cam showed that there's plenty of deer left at the state gamelands and I got some cool shots of a coyote.
Posted by Tim Rosanelli at 1:37 PM
I got a big bag of kale from a food cooperative because the patrons didn't want it.
Since I had some leeks left from the fall garden and potatoes this time of year are on sale and cheap, I made Irish Mashed Potatoes with kale.
5 lbs russet potatoes, cleaned, and peeled
2 stick unsalted butter, divided
1 1/2 cup heavy cream
2 to 4 garlic cloves minced
4 leeks, cleaned and whites thinly sliced
4 bunches kale, stems removed and chopped
1 1/2 cup chicken broth
Salt and pepper to taste
Place the potatoes in a large pot and fill with water to cover.
Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
Place 12 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
In a large saute pan melt the remaining 4 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
Pour the broth over the kale and leek mixture, stir and cover.
Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
Once the potatoes are fork tender, drain them and place them back into the pot.
Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.
Posted by Tim Rosanelli at 1:36 PM