Marta Sgubins Mashed Potatoes For Jackie Kennedy Onassis Recipes

MARTA SGUBIN'S MASHED POTATOES FOR JACKIE KENNEDY ONASSIS

Steps:

• Peel the potatoes and place them in a large pot with cold water to cover.
• Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander.
• Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled.
• When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy.
• Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter.
• Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream.
• Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk.
• Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.

JACQUELINE KENNEDY ONASSIS' CREME BRULEE

Steps:

• In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean. In a bowl, beat 6 tablespoons of sugar with the egg yolks and eggs until light and creamy. Take out the vanilla bean, and stir the warm cream into the yolks very carefully and slowly. Return the mixture to the double boiler, over boiling water. Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set. When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more. Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes. Keep watching it, for the sugar will burn. Serve immediately.

SHEPHERD'S PIE FOR JACQUELINE KENNEDY ONASSIS

Steps:

• See separate recipe for Marta Sgubin's Mashed Potatoes --
• Preheat oven to 350.
• Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
• Melt 6 tablespoons butter in a large skillet and stir in the flour.
• Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
• Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste.
• Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
• Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter.
• Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.