Deluxe Potatoes au Gratin

Every Christmas dinner in our family is hosted at my Aunt's home.  No matter what the menu, my Uncle makes his "Company Potatoes"; the recipe is a secret and I've not tried to reverse engineer them as they are awesome and his thing.  He is THE Potato Guy in our family.  He loves potatoes.  However, this Easter I was tasked with a potato side dish.  I knew the bar was set high, and I went for it.

Like many of my sauces, I needed to keep extra of each ingredient on hand to keep things flexible; just add more or less to the bechamel sauce based on your tastes and how the batch of sauce is behaving.  Of course, I am of the belief that you can never have too much garlic or too much pepper.  I wanted this to stand out and bring out different elements, so I used a bit of wine and added a touch of horseradish.

THE RECIPE--
1# thickly sliced pepper bacon
1 stick unsalted butter, divided, + more for lining baking dish
One large onion, halved then sliced thinly
6 cloves garlic
6 T flour
2 C whole milk
3/4 C half & half
Sea salt and freshly ground black pepper, to taste
3 - 4 dashes Tabasco sauce
3 - 4 dashes Worcestershire sauce
1 bunch fresh thyme leaves, minced
1 bunch fresh Italian flat-leaved parsley, minced
1/2 bunch fresh oregano leaves, minced
1/2 bottle dry white wine
2 t prepared horseradish, +/-, to taste - start off with a smaller amount then add more until you can just detect a hint of this flavor.
4-5 large russet potatoes peeled, 1/4" slices -- put in cold water until ready for cooking
1 C Romano or Parmesan cheese, grated
3 C shredded cheese blend, esp. sharp cheddar + more for garnish

Preheat oven to 400° F.

Broil pepper bacon until crisp.  Cool, chop finely and reserve.

In a large, deep skillet heat 2 T butter over medium flame.  Saute onions until pliable; add garlic and saute for another minute.  Season and set aside.

Return pan to medium flame; melt butter and whisk in flour, stirring constantly for 3 minutes.  Slowly add milk and half & half, stirring constantly.  Season and add herbs and wine.  Keep in mind these flavors will concentrate as the sauce reduces.  Add horseradish and taste.  Simmer lightly until reduced, stirring frequently.  Taste and adjust seasoning.  Gradually stir in the cheese and remove from the flame once it is melted.

Butter a large baking dish.  Place a layer of sliced potatoes in the bottom; season with salt and pepper, onion and garlic mixture, bacon and bechamel sauce.  Repeat this layering until the pan is full.  Top with more shredded cheese and cover with aluminum foil.  Bake at 400°F for approximately 1 1/2 hours.  Garnish with shredded cheese and fresh herbs.

EASY Spicy Cheese and Vegetable Enchiladas

Weeks of limited mobility and stress-eating have resulted in a strained belt line; back to salads and vegetables.  But I've never met a vegetable I didn't like, so this is not a challenge.  I've been thinking
about these for a while, so here we go.  This is also my first attempt at making homemade enchilada sauce (easier than I thought).  Of course, lacking any sense of portion control, I filled an entire 9" X 11" baking pan for just myself; if you let these rest in the fridge for a few days, you end up with tamale pie - or something like that.  You're welcome.

THE RECIPE

FILLING

2T EV olive oil
1 large onion, minced
6 cloves garlic, minced
3 carrots, shredded
3 stalks celery, minced
1/4 head cauliflower, minced
1/8th head green cabbage, shredded
1/4 C spinach leaves, sliced
12 - 15 crimini mushrooms, thinly sliced
8-10 Thai chilies, thinly sliced
8 oz. frozen or fresh green peas
1/2 C garbanzo beans, minced

1/2 bunch Italian parsley leaves, minced
1/2 bunch cilantro leaves, minced
Sea salt & ground black pepper, to taste
1T lemon juice

Shredded cheese
Corn tortillas

Preheat oven to 350° F

3T EV olive oil
Extra cheese for garnish
Extra cilantro for garnish

Saute all vegetables over medium high flame until cooked; remove from heat.  Heat the 3T oil in a skillet over medium heat.  Dip corn tortillas into hot oil; turn and set onto a large plate.  Stuff tortillas with vegetable mixture, add cheese

 and roll enchiladas, leaving the outside edge on the bottom.  Line up in a baking dish.

Top with enchilada sauce, cheese and cilantro garnish.

 Bake approximately 30 minutes, until enchiladas are heated through, and cheese is melted.  Serve with charro beans, rice, or green salad.

THE RECIPE

ENCHILADA SAUCE

1/4 C EV olive oil
1/2 large onion, minced
3 cloves garlic, minced
2T flour

1/4 C dark chili powder
1T cayenne chili powder
1 t cumin powder
 2-8 oz. cans tomato sauce
3 C water

Saute onion and garlic until translucent; add flour and stir to avoid scorching.  Add remaining ingredients and simmer until reduced to desired consistency.  Blend in a food processor until smooth.

Let's eat!

Grilled BCT with Swiss cheese

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Home today - working out of the pantry / fridge.  I have this SPECTACULAR bacon, but no lettuce.  So green cabbage it is!  If you missed the tomato vinaigrette from the last post, I have included the recipe below.
 
THE RECIPE

4 slices thick hickory smoked bacon
2 slices bread
3-4 leaves green cabbage OR if you were smart enough to go to the store, lettuce leaves
2 slices Swiss cheese
Mayonnaise, to taste
1 tomato, sliced
Leaves of 5 - 6 stalks cilantro
2 slices onion
2 oz. tomato vinaigrette (see below)
Sea salt and ground black pepper, to taste

Fry the bacon over a medium high flame; set aside and reserve the fat.  Toast the outside of the bread in the bacon fat.  Cover the inside of the bread with the mayo, place the cheese on each slice and layer the other ingredients to create the sandwich.  Top with the tomato vinaigrette season, cut into halves, and enjoy!

THE RECIPE
TOMATO VINAIGRETTE

7T EV olive oil
4T red wine vinegar
1 t Dijon mustard
6 oz. tomato sauce
1 T dried basil leaves
1/2 t dried oregano leaves
(If using fresh leaves, double the amount)
Sea salt and ground black pepper to taste

Blend in a food processor and chill until needed.  Make ahead if desired to meld flavors more strongly.  This yield is a bit heavy for a single portion, probably plenty for two; if you have extra use it on another salad or as a marinade.

Cheddar chipotle popovers with rosemary

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I wanted to revisit the Gouda popovers with black pepper of last year, but did not want to drive to the market for Gouda - OK, I still had to drive to the 7-11 for milk, but at least that's only a mile off.  I had shredded cheese on hand, and thought to make a "warmer" version with smoky, spicy chipotle powder and a pinch of fresh rosemary.  What a treat - Especially slathered with fresh butter, right out of the oven!

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THE RECIPE

1 1/2 cups whole milk
2T sweet butter
3 large eggs
1 1/4 t sea salt
1 T chipotle powder
1 T E.V. olive oil
1 t minced fresh rosemary leaves, or 1/2 t chopped dried
3/4 t freshly cracked black pepper
1/2 t ground cinnamon
1 1/2 cups all-purpose flour
4 oz. shredded sharp cheddar cheese


Preheat oven to 375º Fahrenheit.  Place muffin or popover pan on a lower rack.  Meanwhile, heat the milk and butter over medium flame until warm and the butter has melted. 

Whisk together the eggs and spices until smooth; slowly stir in the hot milk and butter.  Add the flour in small increments and whisk until smooth.

Once the above steps have been completed, pull the pan out of the oven and coat thoroughly with pan release spray.  Pour the batter evenly among the baking cups and top each with a pinch of cheese in the center.

Bake at 375º Fahrenheit for approximately 40 minutes.  Check after 35 minutes.

RESIST the temptation to peek in the oven and don't, as my Mom would say when she was baking, "For God's sake, don't go stomping around the house, or it will fall!".

(Click on image for larger view) Just out of the oven; perhaps a little more batter, and 2 - 3 minutes fewer.

Serve the popovers immediately, and don't be afraid to top with some more grated cheese or butter (or both!).

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Mesquite-grilled rib eye steak with brie sauce

(Click on image for larger view) Finished product, vegetables just off the grill.

Here am I with a rare summer day off, and grilling season is open.  I am not as practiced on the grill as I should be, so I approach these projects with enthusiasm - and some trepidation.

I blame today's overindulgence on the supermarkets with their 50% off meat sale, and their 3-inch thick cut steaks in the meat case.  I locked onto one, and suddenly I was Mike Myers in Wayne's World..."oh, yes...it will be mine..."

How to make it more decadent? you may ask  (OK, maybe that was me.) - the answer is simple - MORE FAT.  Oh, and tons of freshly ground black pepper.  A splash of Cognac can't hurt, either.

I paired this steak up with grilled vegetables and skin-on white rose potatoes; bonus round -- after searing the steak, I finished it up on indirect heat and seared my sides directly over the mesquite coals in a cast-iron grilling basket.

THE RECIPE

Rib Eye (or your favorite) steak, brought to room temperature

Worcestershire sauce, sea salt, Tabasco and freshly cracked ground black pepper to taste.

Season the steak on both sides, turning every 20 minutes until grilling time.  Sear over hot coals then set on the opposite side of the grill until you reach your preferred temperature, then let rest for 10 minutes.  While the steak rests, start the sauce.

BRIE SAUCE

3-4 slices thick pepper bacon, fat reserved (cook and cool this ahead of time)

1 medium shallot, minced
1 large clove garlic, grated
1/2 t dried basil
1/2 t capers, minced
2 T Cognac

+/- 2 T butter
+/- 2 T flour (adjust the roux as needed)


1 wedge brie (I found a nice double creme brie with mushrooms), rind peeled
 3-4 T cream
Coarsely cracked black pepper, to taste

Chop the bacon for garnish; set aside.

Sautee shallot, garlic, basil and capers briefly in one teaspoon of the rendered bacon fat.  Add and cook off the cognac, 3-4 minutes.  Transfer to another pan.  Combine the butter and flour to create a roux, whisking continuously for 4-5 minutes to cook the flour well.  In the second pan, melt the cheese over medium heat with the first ingredients.  Stir to prevent scorching.  Add the cream, roux, and season.  Stir over medium heat until proper consistency is reached.  Pour over the steak and garnish with bacon.

**keep the cream at hand, and add more if needed to smooth out the sauce.  This batch took nicely to a little fresh beef stock as well.**



THE SIDES

I took corn, carrots, white rose potatoes and parboiled them.  To these, I added onion, celery, jalapeno pepper slices and broccoli, drizzled in olive oil and sprinkled with garlic salt and lots of black pepper.

First turn; I ended up with a nice char for the plateup.

This will either make three great meals, or two plus incredible hash tomorrow for breakfast!  Let me know if you try this one.

Poached pears with bleu cheese

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I am not a freak for sweets and desserts, but this is one I enjoy.  I think it's because this is not insipidly sweet; it picks up tart flavor from the balsamic vinegar and lemon juice.

This is a wonderful end to any meal; ripe, succulent pears poached in port and stuffed with bleu cheese, drizzled with a silky, syrupy port reduction.  Serve this with a snifter of Cognac or your favorite cordial -- even serve it alongside a little lavender ice cream!

I first tasted these lovelies in Palm Desert; they have been a staple of mine ever since - with the requisite additions to make them my own.

Cast of characters.

THE RECIPE

1 pear per person (these are red d'anjou)
1 bottle cooking quality port wine, 750ml / 1/5 Liter as needed
1-2 T granulated sugar
2 T balsamic vinegar
1 t lemon juice
1/2 t dried tarragon leaves
1/2 t dried basil leaves

In the poaching liquid; the port imparts a beautiful rose tint to the pears.

4 - 8 oz. blue veined cheese, crumbled (this is where you can splurge, since you saved money buying cheap port - look for Maytag bleu cheese or English Stilton)

Peel and core the pears; set into the smallest sauce pan which fits the pears without stacking.  Cover with port wine and add the remaining ingredients.  Bring the port to a simmer and poach the pears until very tender, 10 -15 minutes.  Remove the pears with a slotted spoon and chill them in the refrigerator.

Chill a dessert plate for each pear in the freezer.

Strain the port mixture to remove the herbs.

Pour port mixture into a deep skillet or larger sauce pan with wide surface area.  Simmer over medium heat; do not boil.  Reduce the port mixture to syrup.  Check the flavor and adjust the tart / sweet components to your taste.  Remove from heat.

Slice the base of each pear to ensure it will sit flat on its plate.  Plate each pear, fill the core with cheese, drizzle with port syrup and garnish with a little more of the cheese. 

Sit back and accept compliments.

Decadent baked pasta with herbs, ricotta and sausage

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Necessity is the mother of invention, yet all too often in THIS house invention is the mother of leftovers.  Okay, many will bandy about the word, "casserole" -- well, bite your tongue ~ and allow me the term, "one dish meal" and my moment in the sun.  This dish has wonderful flavor, bright fresh herbs, two cheeses, spicy sausage and rich cream.

SO - I revisited a December post, "ricotta -- herb stuffed pork tenderloin" as I prepped one of these beautiful roulades for a friend to have as a special dinner; it was fun, and I netted a few new photos BUT I ended up with half a batch of the stuffing left over.  It had egg in it, so I needed to do something with it right away.  This idea was percolating in my head even as I finished the stuffing and saw I had nearly 4 cups remaining.

The pork loin was great - if you missed it, you can see the original here:

http://rogueamateurchef.blogspot.com/2010/12/ricotta-herb-stuffed-pork-tenderloin.html

Not quite shells and cheese nor baked ziti, but I am happy to have this in the fridge for a while for snacking - and sharing.  This baked up with the texture of lasagna.  Perfect for me, but if you want more of a "saucy" dish, add more half and half or milk.  Actually this was one of my quicker dishes to prep, and came together in under an hour; not quick but those of you who read me and know me will appreciate this.

THE RECIPE

1 batch ricotta - herb stuffing (see below), brought up to room temperature

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RICOTTA HERB STUFFING
1 cup baby spinach leaves, chiffonade
1/2 bunch flat leaf Italian parsley, chopped
1/2 bunch basil, chiffonade
2T thyme leaves, chopped
2 shallots, minced
2 large cloves garlic, minced
20 pieces sun dried tomatoes, reconstituted in hot water and minced
6 mushrooms, minced
1 cup ricotta cheese
1 egg, lightly beaten
1/4 - 1/3 cup plain bread crumbs, as needed for binding
Salt and pepper, to taste

2T EV olive oil
1 medium onion, diced
1 # Italian sausage (spicy for me!)

1/2 cup sharp cheddar cheese (or parmesan), shredded plus more for garnish
2T flour

1 pint half and half

1/4 cup bread crumbs

1 # tube pasta such as rigatoni, penne, mostaccioli, ziti (I used mezze penne)
boiling salted water with 1T oil

Saute the onion in EV olive oil; add the sausage.  Brown and crumble the sausage but remove from heat while still partially pink.  Drain partially and add to the ricotta mixture.  Stir to combine.

Toss the cheese in the flour; stir into the mixture.  Add 3/4 of the half and half.  Stir to combine.

Sauce mixture.

Cook the pasta in boiling water until (very) al dente, 6-8 minutes, according to pasta directions.  You want the pasta to be slightly underdone so it will not end up mushy after baking.

Preheat oven to 350 degrees Fahrenheit.

Pour pasta and sauce mixture into a baking dish; pour a bit more of the half and half over the top and sprinkle a bit of the cheddar cheese and bread crumbs.

(Click on image for larger view) Ready for the oven.

Bake, covered, for 35 - 40 minutes.  Check, add more half and half if desired.  Turn oven to Broil; place baking dish on upper rack and brown the top.

Here's a look at the big portion I baked:

(Click on image for larger view) Piping hot out of the oven.

Garnish with crushed red peppers, and serve with green salad.  Buon Appetito!

Gouda and black pepper Popovers

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Baking is less forgiving than many other cooking technologies, and more exacting in its recipes; I like to experiment and thus work in this arena less frequently than others.  I came across a base recipe not long ago which looked delicious and simple and seemed to leave itself open to a bit of interpretation so I gave it a shot.  I used a muffin pan, as I could not find a popover pan.  Some of the popovers came out looking a little funny and I lost some presentation points, but the result was great.

The base recipe appeared recently on Tasting Table ("Gruyere and Black Pepper Popovers").

https://webmail.nethere.net/x/m/view.php?thismailbox=INBOX&index=14115&id=2&actionID=113&mime=3c5a08e259073c342addb7f7ddbe5f40

I found these to be light and airy inside with a crisp exterior.  My attempt came out rich and savory with the addition of a little sweet creamery butter and a touch of smoky paprika and cinnamon.  They really satisfied!

THE RECIPE

1 1/2 cups whole milk
2T sweet butter
3 large eggs
1 1/4 t sea salt
1T smoked paprika
3/4 t freshly cracked black pepper
1/2 t ground cinnamon
1 1/2 cups all-purpose flour
3 oz. Gouda cheese, cut into 12 cubes (feel free to substitute any other semi soft cheese you prefer)

Preheat oven to 375 degrees Fahrenheit.  Place muffin or popover pan on a lower rack.  Meanwhile, heat the milk and butter over medium flame until warm and the butter has melted. 

Whisk together the eggs and spices until smooth; slowly stir in the hot milk and butter.  Add the flour in small increments and whisk until smooth.

Once the above steps have been completed, pull the pan out of the oven and coat thoroughly with pan release spray.  Pour the batter evenly among the baking cups and top each with a cube of cheese.  Bake at 375 Fahrenheit for 40 minutes.

RESIST the temptation to peek in the oven, or as my Mom would say when she was baking, "For God's sake, don't go stomping around the house, or it will fall!".

Serve the popovers immediately, and don't be afraid to top with some grated cheese or more butter.