Mashed Potato Waffles

This is the best thing that ever happened to left over mashed potatoes!

Ingredients:
2 c mashed potatoes
1 c cheddar cheese
1/2 c chopped green onions
1 c flour
2 tsp baking powder
2 eggs, lightly beateb
1/2 c – 1 c milk

Toppings:
Chives
Sour Cream
Grated Cheese

Combine ingredients in a bowl and stir to combine. Start with 1/2 c milk and depending on how thick the mixture is add more – you want it slightly thicker than normal batter. 

Cook in the waffle iron u too crispy.

Tops with sour cream, chives and a little cheese.

Serves 4.

Prime Rib Tacos

What to do with left over prime rib? Well, if your form California you make tacos!

Ingredients:
2 c chopped prime rib
1 onion, sliced thin
2 tsp grape seed oil
1 avocado, sliced thin
Horseradish cream*
Chopped cilanro
Taco shells

In a medium pan, heat oil over medium heat, add onions and cook until soft, add meat and cook until just warmed through.

Spread some horseradish cream on the taco shells, top with avocado, meat and cilantro.

Serves 2.

For horseradish cream whip 1/4 c heavy cream with 1 tbsp red wine vinegar, stir in  2 tbsp horseradish. 

Chocolate Caramel Tart

This is from the NYT – it takes a bit of work, but it is totally worth it! I used coconut palm sugar and agave syrup instead of regular sugar and corn syrup.

FOR THE CHOCOLATE DOUGH:
½ c unsalted butter, at room temperature
½ c powdered sugar
¼ c unsweetened cocoa
1 large egg yolk
¾ tsp vanilla
1 ¼ c flour

FOR THE CARAMEL FILLING:
2 c sugar
½ c water
¼ c agave syrup
½ c butter
½ c heavy cream
2 tbsp creme fraiche
PInch of salt

FOR THE CHOCOLATE GLAZE:
3 ½ ounces extra-bittersweet chocolate (70 to 85%), chopped
½ c heavy cream

Prepare chocolate dough:

In bowl of an electric mixer, combine the butter, confectioners’ sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.

Stir flour into dough mixture. Beat on low speed until combined. Press into the bottom and up the sides of a 10-inch tart pan.

Preheat oven to 350 degrees.

Line tart with parchment and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes.

Prepare caramel filling:

In a large saucepan, bring sugar, water and agave syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.

Prepare chocolate glaze:

Place chocolate in a bowl with cream. microwave on medium for 1 minute, stir, if chocolate is not melted enough, micorwave in 30 second intervals. Stir until smooth. Pour glaze over tart, tilting tart for even coverage.

Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Serves 8 – 10.