Creamed Chicken with Garlic Mashed Potatoes and Harvard Beets
2 to 3 pounds chicken, cut into stewing pieces ¼ pound butter 2 medium onions, diced 2 cans chicken broth 3 cups heavy cream 2 cups mochiko ½ cup parsley, chopped salt and pepper, to taste
In your favorite braising pot, melt butter and brown chicken and onions about 5 to 8 minutes. Stir from time to time on medium heat, until chicken is lightly browned. Add broth to cover and let simmer for 30 minutes.
Skim off fat, add cream and bring to a boil. Cook for 2 minutes. Thicken with a paste of mochiko mixed with water. Pour the paste slowly into cream sauce and keep stirring and cooking for about 3 minutes, or until it reaches the desired consistency. Adjust seasoning with salt and pepper to taste and fold in parsley.
Garlic Mashed Potatoes
2¼ pound potatoes 4 whole cloves garlic ½ pound butter 3 ounces cream white pepper and salt, to taste
Peel and cut potatoes into 1-inch cubes. In a pot, cover the potatoes with cold water, add garlic and bring to a boil. Cook for 8 to 10 minutes, or until done. Drain. Puree in a food processor or whip with an electric mixer. Add the butter and cream. Season with salt and white pepper.
2 cans sliced beets 2 Tablespoons sugar, or more to taste 1 Tablespoon vinegar, or more to taste 2 Tablespoons cornstarch, mixed with 1½ Tablespoons water Dash of white pepper
Bring to a boil the sugar, beet liquid, and vinegar. Gradually add cornstarch mixture, cooking and stirring until you get the consistency you like. You may need to make more cornstarch paste if you want it thicker. Some beets come packed in more liquid than other, you may need to adjust the amount of sugar and vinegar until you get just the right balanced taste of sweet and sour.
Add a dash of white pepper, fold in the beets and heat through.