Even in the best steakhouses, Potatoes Gratin often fall short of their potential. Too often the lose their cheesiness to a bland and muddled potato creaminess. This recipe adds a little blue cheese to the mix to help retain just the right amount of cheesy sharpness. I promise it's not too overpowering for those afraid of blue cheese. It's a pretty solid recipe.
3 pounds potatoes, sliced 1/4-inch thick
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup shredded Gruyere
5 oz crumbled blue cheese
Salt and pepper
Preheat oven to 375 degrees F. Butter a 9 by 13-inch baking dish or similar sized casserole dish.
Arrange the sliced potatoes in the prepared dish and set aside. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.
Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned.
This recipe from the Barefoot Contessa is a simple hors d'oeuvre. It is also a great with soup or salad for lunch or dinner. Start with layer a sheet of puffy pastry with Dijon mustard, ham, and cheese. Then seal and egg wash the pastry and bake it until its beautiful and delicious.
Ham & Gruyere in Puff Pastry
1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 lb black forest ham, sliced
1/2 lb swiss or gruyere cheese, sliced
1 egg, beaten with
1 tablespoon water, for egg wash
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Chess pie is a traditional southern pie that is like a zesty custard with a slight texture. In the past few months, it has risen through the ranks to become my favorite all time pie (beating out key lime, apple, and pecan). My friend Kelly did the legwork to create the perfect chess pie recipe and it is my duty to share it with the world.
1 frozen or homemade crust
2 cups white Sugar
2 tbs vinegar
1 stick Butter, melted
4 Eggs, beaten
1/4 cup milk
3 TBS Cornmeal
2 TBS Flour
1/2 tsp lemon juice
Combine sugar, flour and meal. Add melted butter. Add eggs, milk, vinegar, salt and lemon juice. Beat until well mixed. Bake in a pie shell at 400 degrees, for 10 minutes. Then lower heat to 350 degrees and bake for 30 minutes.
Sloppy Joes aren't just for cafeterias anymore. This recipe from Tyler Florence is tangy and savory in a more adult way. He tops his with a butternut squash coleslaw with honey goat cheese dressing, but I got lazy and skipped that part. You can also sub ground beef, chicken, or pork.
Homemade Turkey Sloppy Joes
1 large onion, diced
1 1/2 pounds lean ground turkey
salt and pepper
2 cups ketchup
1/4 cup yellow mustard
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
2 tablespoons tomato paste
1 tablespoon red wine vinegar
12 large rolls or buns
Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Season to taste. Finish with a splash of red wine vinegar and season it once more before serving on rolls.