Archive for August, 2019

Aug 31

Potatoes au Gratin

8 servings

5 tablespoons unsalted butter, divided

1 sweet onion, thinly sliced

3 garlic cloves, minced

1 tablespoon grainy mustard

2 cups half-and-half

2 pounds potatoes, peeled and thinly sliced

Salt and freshly ground black pepper

½ teaspoon freshly grated nutmeg

¾ cup grated Gruyère cheese

 

1. Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.

2. In a large pot, heat the remaining 4 tablespoons of butter over medium heat. Add in the onion and sauté until tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

3. Stir in the mustard. Then add the half-and-half and bring to a simmer. Add the potatoes and simmer for 4 to 5 minutes. Season with the salt, pepper and nutmeg.

4. Pour the potato mixture into the prepared casserole dish and spread into an even layer. Top with the cheese in an even layer. (The dish can be stored, covered, in the refrigerator at this point if you want to prepare it ahead.)

5. Bake until the cheese is golden, the sauce is bubbly and the potatoes are easily pierced with a fork, 25 to 30 minutes (add 5 to 7 minutes if baking after storing in the refrigerator). Let cool 5 minutes before serving warm. Prepare thy tastebuds.

 

https://www.purewow.com/recipes/Potatoes-au-Gratin

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Aug 31

Easy Quiche Lorraine

Prep Time 30 minutes
Cook Time 35 minutes
Pre-bake Crust 40 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 437 kcal

Ingredients

Instructions

  1. Preheat oven to 350°F. Pre-bake frozen pie shell for 40 minutes as directed in my all-butter pie crust recipe.

  2. While pie shell is baking, whisk the half and half, eggs and white pepper in a bowl or 4-cup measuring cup and set aside. Fry the bacon in a large skillet over medium heat until browned. Transfer to a paper-towel lined plate to drain, then slice or break into 1/2-inch chunks. Reserve 1 tablespoon of the clear, rendered bacon fat, discard the rest, and carefully wipe out the warm skillet. Add the bacon fat back to the skillet and cook the onion over medium heat for 4-5 minutes or until tender, and set aside.

  3. Once pie shell has pre-baked, remove from the oven and raise the temperature to 375°F. Scatter the cheese on the pre-baked pie shell then top with the bacon and onion. Slowly pour in the custard mixture over the bacon mixture. Bake for 30-35 minutes or until the top of the quiche puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly.

  4. Transfer to a cooking rack where the egg will continue to set. Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.

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Aug 31

Cheater’s Slow-Cooker Beef Bourguignon

6 servings

5 slices bacon, diced

3 pounds beef chuck, cubed

Kosher salt and freshly ground black pepper

3 tablespoons all-purpose flour

8 ounces pearl or cippolini onions, peeled

4 carrots, peeled and sliced into 1-inch pieces

1 quart cremini mushrooms, quartered

3 garlic cloves, minced

2 cups beef broth

1¼ cups red wine

2 tablespoons tomato paste

1 bay leaf

2 tablespoons unsalted butter

2 tablespoons chopped fresh thyme

⅓ cup chopped fresh parsley

Mashed potatoes, for serving

 

1. In a large skillet, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the skillet and transfer to the bowl of a slow cooker.

2. Season the beef with salt and pepper and add each piece to the skillet in an even layer (work in batches if needed). Sear until well browned on each side, about 3 minutes per side. Transfer to the slow cooker.

3. Sprinkle the flour evenly over the beef and bacon, then stir to combine. Add the onions, carrots, mushrooms and garlic and stir gently to combine.

4. Add the beef broth, red wine, tomato paste, bay leaf and butter. Place the lid on the slow cooker and cook on low for 8 hours, or until the beef is tender.

5. Stir in the thyme and serve garnished with the parsley.

 

https://www.purewow.com/recipes/cheaters-slow-cooker-beef-bourguignon

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Aug 31

Cherry Clafoutis

8 servings

2 tablespoons butter, softened

¾ cup whole milk

¼ cup heavy cream

2 eggs

1 egg yolk

¾ cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract (optional)

½ cup all-purpose flour

1½ cups pitted cherries

Confectioners’ sugar, for garnish

½ cup sliced almonds, toasted

1. Preheat the oven to 325°F. Grease a 9-inch pie plate (or other shallow baking dish) with the softened butter.

2. In a large bowl, whisk the milk with the cream, eggs, egg yolk, sugar, vanilla extract and almond extract (if using) to combine. Whisk in the flour until the batter is smooth.

3. Pour the batter into the prepared pie plate and scatter the cherries evenly on top. Bake until the clafoutis is just set and the surface is golden brown, 35 to 40 minutes.

4. Garnish with the confectioners’ sugar and toasted almonds. Serve warm.

 

https://www.purewow.com/recipes/cherry-clafoutis

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Aug 31

Croque Monsieur Crostini

MAKES 15-20 pieces

INGREDIENTS
CHEESE SAUCE
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon flour
  • 2/3 cup half and half
  • 1 cup freshly grated gruyere cheese
  • pinch of salt, pepper + nutmeg
CROQUE MONSIEUR
  • 6 ounces deli ham
  • 1 large baguette, sliced (you want 15 to 20 pieces)
  • 1/2 cup grainy dijon mustard
  • 1/2 cup freshly grated gruyere cheese
  • 1/4 cup freshly grated parmesan cheese
  • fresh herbs for sprinkling, parsley, basil, sage
INSTRUCTIONS
  1. Note: I love to use crispy ham in this recipe, but you don’t have to.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  3. Heat a large nonstick skillet over medium-high heat. Once hot, add ham in batches, turning with kitchen tongs and cooking until crispy on all sides. Remove and place on a plate. Once cool, tear into pieces since the crostini is smaller.
  4. Heat a small saucepan over medium heat and add the butter. Once sizzling, whisk in the flour and cook until golden, about 1 to 2 minutes, to create a roux. Add milk and stir constantly until slightly thickened, then reduce heat to low and add in gruyere. Stir until melted, then season with salt, pepper and nutmeg.
  5. In a bowl, mix together the grated gruyere and parmesan.
  6. Take each slice of baguette and spread it with the grainy mustard. Add a sprinkling of cheese, then top that with a piece of crispy ham. Cover the top with a heaping spoonful of cheese sauce. Add another sprinkling of grated cheese. Repeat with all the bread slices.
  7. Bake the crostini for 15 minutes, until golden and bubbly on top. If desired, you can broil at the end for a moment to make the cheese even more bubbly and golden.
  8. Serve immediately.

 

https://www.howsweeteats.com/2015/12/croque-monsieur-crostini/

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Aug 31

Sweet Crepes with Caramelized Pears

6 servings

CREPES

1 cup milk

¼ cup water

2 eggs

4 tablespoons melted butter, plus more for the pan

¾ teaspoon pure vanilla extract

1 cup all-purpose flour

Pinch of cinnamon

FILLING AND FINISHING

1½ cups mascarpone cheese

¼ cup heavy cream

½ cup confectioners’ sugar, plus more for garnish

1 tablespoon butter

2 pears–halved, cored and thinly sliced

3 tablespoons brown sugar

Pinch of cinnamon

1 pint blackberries

Honey, for garnish

 

1. MAKE THE CREPES: In a large bowl, whisk the milk with the water, eggs, butter and vanilla extract to combine. Add the flour and cinnamon, and mix to combine. If the mixture looks lumpy, strain it to remove the lumps. (If making ahead, the batter can now be stored, refrigerated, for up to two days.)

2. COOK THE CREPES: Brush a medium nonstick skillet or crepe pan with melted butter (about 1 teaspoon) and heat over medium-high heat. When the pan is hot, use a small ladle or ½-cup measuring cup to pour batter into the pan; pour in a circular motion to cover the whole base of the pan. (You can also lift the pan off the burner and swirl the batter around the base to spread it evenly.)

3. Cook the crepe until the edge looks lacy and golden, 2 to 3 minutes. Use a rubber spatula to loosen the crepe around the edge, then vigorously shake the pan back and forth to loosen the entire crepe from the base of the pan.

4. Use the spatula to carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side, or until lightly golden. Transfer the crepe to a plate and top with a piece of parchment or waxed paper. Repeat steps 2 to 4 until all the batter has been used.

5. MAKE THE FILLING: In a small bowl, whisk the mascarpone with the cream and confectioners’ sugar to combine. Set aside.

6. In a large sauté pan, heat the butter over medium heat. Add the pear slices, brown sugar and cinnamon; cook, tossing occasionally, until the pears are golden and soft, 4 to 5 minutes.

7. FILL THE CREPES: To serve, place 2 tablespoons mascarpone cream, 3 tablespoons pear mixture and a few fresh blackberries in the center of each crepe. Then fold the crepe into quarters and set on a plate. Finish with a sprinkle of confectioners’ sugar and/or a drizzle of honey.

 

Make-ahead tip: The batter can be kept in the fridge for up to two days.

 

https://www.purewow.com/recipes/Sweet-Crepes-with-Caramelized-Pears

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Aug 31

Thyme and Garlic Baked Camembert

INGREDIENTS

  • 1 8-ounce wheel Camembert Cheese (that’s the cheese that comes with the wooden box)
  • 1 clove garlic, sliced
  • 1 sprig fresh thyme
  • 2 tablespoons olive oil
  • Toasted crostini

INSTRUCTIONS

  1. Pre-heat the oven to 350 degrees F.
  2. Unwrap the cheese and discard the plastic wrap. Place the cheese back into its box. Score the top in a crosshatch pattern.
  3. Wedge pieces of the garlic into the top of the cheese and sprinkle with fresh thyme. Drizzle with the olive oil and transfer onto a baking sheet.
  4. Place the baking sheet into the oven for 20 minutes. Remove and let set for 2-3 minutes before serving with crostini.

Thyme and Garlic Baked Camembert

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Aug 31

Vegetarian Cassoulet with Mushrooms and Chard

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 tablespoons olive oil or unsalted butter
  • 2 medium leeks (about 2 cups), halved and thinly sliced
  • 2 celery ribs, about 1 cup, finely diced
  • 2 medium carrots, about 1 cup, peeled and finely diced
  • 2 large garlic cloves, minced
  • 8 ounces cremini or baby bello mushrooms, quartered
  • 1 bunch red chard, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 cup dry red wine
  • Two 15-ounce cans cannellini or great northern beans rinsed and drained
  • 1 1/2 cups vegetable broth
  • 4 thyme sprigs
  • 1/3 cup gluten-free breadcrumbs or nut crumbs (see note)

Instructions

  1. In a large cast iron or oven-proof skillet (a shallow Dutch oven will also work), heat the oil. Sauté the leeks, celery and carrot over medium-high heat until soft and beginning to brown, about 10 minutes. Add the garlic and mushrooms; continue cooking until the mushrooms have released their moisture and browned, about 5 minutes. Fold in the chard and sauté until wilted, 2 minutes.
  2. Season the vegetables with sea salt and pour in the wine, scraping up any brown bits that may have formed on the bottom of the pan. Stir in the beans to incorporate. Pour the broth over the bean mixture and arrange the thyme sprigs on top. Bring to a simmer and cook, uncovered, over medium heat until the beans are soft and the liquid is mostly absorbed, 10 minutes. With the back of your spoon or a potato masher, smash a quarter of the beans to thicken the sauce.
  3. Preheat the broiler.
  4. Sprinkle the cassoulet with the breadcrumbs and broil until golden brown. Serve warm alongside crusty bread or cauliflower mash.

Recipe Notes

An easy paleo swap for breadcrumbs are nuts. Simply pulse in a food processor and toast in a dry skillet until golden brown and crispy.

Vegetarian Cassoulet with Mushrooms and Chard

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Aug 31

Slow-Cooker French Onion Soup

6 servings

4 tablespoons unsalted butter

3 sweet onions, thinly sliced

2 garlic cloves, minced

6 cups beef broth

¼ cup brandy

1 bay leaf

2 tablespoons chopped fresh thyme

Kosher salt and freshly ground black pepper

⅓ baguette, sliced

1½ cups shredded Gruyère cheese

Chopped fresh chives, for serving

 

1. In a large skillet, melt the butter over medium heat. Add the onions and sauté until tender and beginning to soften, about 5 minutes. Reduce heat to low and continue to cook until the onions are golden and caramelized, 15 to 20 minutes. Stir in the garlic.

2. Transfer the onion mixture to the bowl of a slow cooker and add the beef broth, brandy, bay leaf and thyme. Turn the slow cooker on low and cook until the soup has good flavor, 6½ to 7 hours.

3. Season the soup with salt and pepper. Preheat the broiler on your oven.

4. Ladle the soup into oven-safe bowls and place 2 slices of baguette on top of each. Mound ¼ cup of Gruyère on top of the baguette. Broil the soup until the cheese is melted and well-browned, 2 to 3 minutes. Serve immediately, garnished with chives.

https://www.purewow.com/recipes/slow-cooker-french-onion-soup

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Aug 31

Cheater’s White Wine Coq au Vin

6 servings

3 pounds chicken (8 pieces total—thighs, breasts and drumsticks)

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

4 strips bacon, diced

1 large sweet onion, diced

3 garlic cloves, minced

1 pint cremini mushrooms, sliced

2 cups dry white wine

1 tablespoon whole-grain mustard

½ cup heavy cream

¼ cup chopped fresh parsley

 

 

1. Season the chicken with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it’s well browned, about 4 minutes per side.

2. Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.

3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.

4. Add the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat.

5. Cover the skillet and simmer until the chicken is almost fully cooked, 15 to 20 minutes.

6. Uncover the skillet and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.

7. Garnish with parsley and serve immediately.

 

https://www.purewow.com/recipes/easy-white-wine-coq-au-vin-recipe

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