Eight Tulsans share some of their favorite holiday recipes.
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Amanda Simcoe is a chef, culinary instructor, home brewer, urban chicken farmer and writer. She’s host/producer of “Tasting Oklahoma,” a live cooking show found online and “Feed Tulsa Now,” an audience-driven web show filmed at local restaurants and events, showcasing chefs and local food news.
Known locally as The Cheese Wench, Simcoe shares her favorite cheesy potato recipe.
“Mashed potatoes are a Thanksgiving and holiday staple, and blue cheese makes everything better … sometimes even ice cream,” she says.
Rosemary Blue Cheese Mashed Potatoes
8-10 red potatoes, unpeeled and quartered
3/4 cup heavy cream
3/4 stick butter
8 ounces crumbled blue cheese
1 tablespoon fresh rosemary, chopped
Salt and black pepper
1. In a saucepan, cover potatoes with cold water and bring to a boil. Cook just until tender, taking care not to overcook.
2. Drain well, return pan with potatoes to low heat. Add cream, butter, cheese, rosemary, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still slightly lumpy.
Simcoe also shared her quick and easy recipe for cranberry sauce. This boozy version packs a punch. It’s perfect strewn across a turkey sandwich or even dolloped over the curried carrots featured on p. 40.
Orange and Ginger Spiked Cranberries
Serves 4-6 (makes about 3 1/2 cups)
1 inch knob of fresh ginger, peeled and cut in half lengthwise
3 cups fresh cranberries
2 cups water
1 1/4 cups sugar
2 tablespoons Grand Marnier
2 tablespoons ginger liqueur, such as Domaine de Canton
Pinch of sea salt
1. Into a small pot, zest the orange. Slice the orange in half and squeeze the juice in with the zest. Add the ginger.
2. Sort through the cranberries to discard any soft ones. Add cranberries to the pot along with the water and sugar.
3. Bring to a boil over high heat, then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens and the cranberries have burst, 10-15 minutes.
4. Stir in the Grand Marnier, ginger liqueur and salt.