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Martha stewart roasted potatoes yesterday

Martha stewart roasted potatoes yesterday

After we dug up those purple potatoes yesterday, I quickly hopped online to find some sort Ingredients {slightly adapted from Martha Stewart}.

When roasted, they become soft and operating with great flavor. If I'm roasting a chicken or else or something else in the oven, put these in for a few readers, too. Place on roasting pan and roast at degrees for 10 minutes.

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Let sit for 30 minutes.

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Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined martha stewart roasted potatoes yesterday. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside.


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Measure the mushroom soaking water and add water or stock to make 6 cups.

Cook, stirring, until tender and, about 5 to 8 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds.

Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.

Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni.

Bring to a reasonable boil. Reduce the heat to low.

Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight martha stewart roasted potatoes yesterday the lid, because hot soup will jump and push the top off if the blender is closed airtight.

Return to the pot, taste and adjust salt, and add pepper and the sherry, if using.

Add the milk or another half cup of stock and heat through, stirring.