Confetti Mashed Potatoes with Creme Fraiche   (serves 6)

2 1/2 lbs Yukon Gold or Russet potatoes, peeled and cut in to large dice

Generous pinch salt

6 whole cloves of garlic, peeled

1/2 c milk

3/4 stick unsalted butter

1 c creme fraiche

for confetti:

2 T unsalted butter

2 medium carrots, peeled and diced

3 ribs celery, diced

2 medium leeks, wahed and diced

2 T fresh chopped chives

Place potatoes and galic cloves into saucepan, cover with cold water and add pinch of salt.  Bring to a boil and simmer until fork tender (15 to 18 mins).

While potatoes are cooking, make the confetti by sauteing (in 2 T butter) all the vegetables except the chives, until tender crisp and heated through. 

When potatoes are done, drain and return to low heat to remove any excess water.  Put potatoes through a potato ricer into a large bowl. 

In a small saucepan, heat the milk, butter and creme fraiche until very warm (do not boil).  Stir this mixture into the riced potatoes and adjust with salt and white pepper if desired.  Finally, stir in the confetti vegetables and fresh chives, and serve at once. 

Carrot, Orange and Cilantro Soup   (serves 6)

A wonderful creamy-textured, low-fat soup.

6 medium carrots, peeled and coarsely chopped

1 medium onion, peeled and diced

2 cloves garlic, mashed

2 T olive oil

Good dash of red pepper flakes

4 c chicken or vegetable stock

juice and zest of 3 large oranges (make sure zest is chopped finely)

1/4 c finely chopped cilantro

Salt and freshly ground white pepper to taste

Optional: creme fraiche for garnish

Combine orange zest, juice and cilantro in small bowl and set aside.

Heat olive oil in a large soup pot until hot.  Add onions, carrots and garlic and lower heat to medium.  Add pepper flakes, and saute until somewhat soft, covered tightly (you will be sweating the vegetables for maximum flavor).  Then, add stock and cook until carrots and onions are very soft, 20 - 30 mins.  Remove from heat and let cool slightly.  Puree the solids and part of the liquid in batches, leaving rest of liquid in the pot.  Return puree to soup pot with reserved liquid, and mix in the orange juice/cilantro mixture.  Can be served immediately, or refrigerated for later.  Bring to a boil again before serving stored soup.  Ladle soup into hot bowls and garnish with creme fraiche if desired.

Cranberry Sauce with Dried Fruit and Rosemary  (makes about 3 cups)

2 c sweet wine, hard cider or dry Marsala wine (try using Rockridge Orchard's hard cider or fruit wines)

3 c dried fruit (I prefer sour cherries)

12 oz fresh cranberries

3/4 to 1 c packed brown sugar

1 T fresh rosemary, finely chopped

Zest of 1 orange, finely chopped

Combine wine or cider and dried fruit in a deep saucepan.  Simmer until reduced by 1/2.  Mix in remaining ingredients and bring to a boil.  Cook until cranberries burst and mixture thicken slightly, stirring occasionally, about 8 minutes.  Transfer to a bowl to cool and refrigerate.  Sauce will thicken more as it cools.  Can be prepared and refrigerated, covered, up to 5 days ahead. 

All recipes from Chef Mark of Roux Seattle  www.rouxseattle.com