theme: Peppers

Chipotle-White Cheddar Mashed Potatoes
Bon Appétit November 2006

yield: Makes 6 servings

Perfect Mashed Potatoes (recipe follows)

1 cup grated white cheddar cheese
1 to 2 teaspoons of pureed chipotle chiles in adobo.*

*Available at some supermarkets and at Latin markets.

Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.

Perfect Mashed Potatoes
Bon Appétit November 2006

yield: Makes 6 servings

2 pounds Yukon Gold or russet potatoes (unpeeled)

1/2 cup whole milk
1/4 cup (1/2 stick) butter

Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.

Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

Chilled Red Pepper Soup with Basil and Croutons
Bon Appétit August 1993

yield: Serves 4

4 large red bell peppers (about 2 1/4 pounds total)

4 tablespoons olive oil
1 onion, cut into 3/4-inch pieces
3 cups (or more) chicken stock or canned broth
1/8 teaspoon dried crushed red pepper

1 1/2 cups 1/2-inch French bread cubes
Fresh basil leaves, slivered

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)

Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.