prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
4 tablespoons unsalted butter + more for greasing ramekins
1/4 cup flour
1 1/2 cups whole milk
1 thyme sprig
1 bay leaf
salt
pepper
cayenne
nutmeg
2 pounds small fresh zucchini - coarsely grated
4 large eggs - separated
1 small green serrano chile - finely chopped
4 ounces gruyere cheese - grated
1 tablespoon finely cut chives
2 tablespoons roughly chopped basil
6 - 8 squash blossoms - tough part removed, torn into 1/2-inch stips
steps:
1. butter ramekins well and set aside. heat oven to 400 degrees. melt 4 tablespoons butter in a heavy bottomed saucepan. stir in flour and cook together over medium heat for a few minutes, without browning. slowly add milk, stirring constantly with a wire whisk. add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk if the sauce gets too thick. remove and discard thyme sprig and bay leaf. season sauce well with salt and pepper, then add cayenne and nutmeg. remove from stove and let cool slightly.
2. sprinkle grated zucchini with 1 teaspoon salt and mix well. put zucchini in a colander and let drain for 15 minutes. working with on handful at a time, squeeze out excess liquid from zucchini. discard liquid or use for another purpose.
3. pour egg yolks into bechamel sauce and beat until smooth. add zucchini, chopped chile and grate cheese and mix well with a wooden spoon or spatula. add a bit more salt and pepper, then add chives, basil and squash blossoms. mix to distribute.
4. in a separate bowl, beat egg whites until stiff. stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. quickly spoon souffle batter int ramekins. place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. lower heat to 350 and rotate baking tray. bak and additional 10 - 15 minutes, until tops are nicely browned and small knife inserted emerges dry. serve immediately.
- new york times, july 2014
Showing posts with label gruyere cheese. Show all posts
Showing posts with label gruyere cheese. Show all posts
1.03.2014
cheese puffs
prep time: tbd
cook time: 20 minutes
servings: 30 puffs
ingredients:
3/4 cup flour
1 cup water
6 tablespoons butter - cut into small pieces
2 cloves garlic - finely grated
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoon dijon mustard
4 large eggs
1/2 cup coarsely grated gruyere cheese
1/2 cup cheddar cheese
steps:
1. preheat oven to 425 degrees. butter 2 large baking sheets and sprinkle with a dusting of flour. in a medium saucepan, combine the water, butter, garlic, salt and pepper. over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. continue stirring for about 2 minutes more until you see a film forming over the bottom of the pan, then remove from heat.
2. add mustard and eggs, 1 at a time. mix well to combine, then add cheese and mix again.
3. using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. bake for 20 minutes.
- goop, december 2013
cook time: 20 minutes
servings: 30 puffs
ingredients:
3/4 cup flour
1 cup water
6 tablespoons butter - cut into small pieces
2 cloves garlic - finely grated
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoon dijon mustard
4 large eggs
1/2 cup coarsely grated gruyere cheese
1/2 cup cheddar cheese
steps:
1. preheat oven to 425 degrees. butter 2 large baking sheets and sprinkle with a dusting of flour. in a medium saucepan, combine the water, butter, garlic, salt and pepper. over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. continue stirring for about 2 minutes more until you see a film forming over the bottom of the pan, then remove from heat.
2. add mustard and eggs, 1 at a time. mix well to combine, then add cheese and mix again.
3. using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. bake for 20 minutes.
- goop, december 2013
2.06.2013
roast pumpkin soup
prep time: tbd
cook time: 1 hour
servings: 2
ingredients:
2 small pumpkins
1 cup chicken broth
1/2 cup heavy cream
3 fresh sage leaves
2 sprigs fresh thyme
1 clove garlic - minced
1 thick slice of day old bread - torn into small pieces
2 slices bacon
1/4 cup gruyere
nutmeg
butter
olive oil
salt
pepper
steps:
1. preheat oven to 375 degrees. cut a small circle around the diameter of the pumpkin to remove the top; set aside. with a spoon, scrape out the seeds and any loose, stringy fibers, but not any of the flesh.
2. over medium high heat in a large saute pan, cook bacon until crispy. drain on a paper-towel lined plate and remove grease from pan. tear into bite-size pieces when cool.
3. in the same pan over medium high heat, add a large tab of butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf. saute for about a minute until garlic is soft. add bread and bacon and season with salt and pepper. cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil if the bread feels too dry.
4. whisk together the broth, cream and a pinch of nutmeg with a pinch of salt and pepper in a bowl.
5. add bread mixture to the pumpkins, pressing them firmly into the bottom. pour the liquid into each pumpkin and replace top. place pumpkins in a small, greased roasting pan and lightly brush the flesh with olive oil. bake for 1 hour until pumpkin flesh is soft but sill holds its shape. remove from oven.
6. remove thyme and sage leaves. gently spoon liquid out of the pumpkin and add to the blender, leaving the bread bits behind. gently spoon out the inside of the pumpkin flesh, being careful not to rupture the structure of the pumpkin, and add to the blender. blend until smooth.
7. meanwhile, add gruyere to the bread pieces in the pumpkins. pour soup on top, garnish with sage leaves and serve.
- goop, november 2012
cook time: 1 hour
servings: 2
ingredients:
2 small pumpkins
1 cup chicken broth
1/2 cup heavy cream
3 fresh sage leaves
2 sprigs fresh thyme
1 clove garlic - minced
1 thick slice of day old bread - torn into small pieces
2 slices bacon
1/4 cup gruyere
nutmeg
butter
olive oil
salt
pepper
steps:
1. preheat oven to 375 degrees. cut a small circle around the diameter of the pumpkin to remove the top; set aside. with a spoon, scrape out the seeds and any loose, stringy fibers, but not any of the flesh.
2. over medium high heat in a large saute pan, cook bacon until crispy. drain on a paper-towel lined plate and remove grease from pan. tear into bite-size pieces when cool.
3. in the same pan over medium high heat, add a large tab of butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf. saute for about a minute until garlic is soft. add bread and bacon and season with salt and pepper. cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil if the bread feels too dry.
4. whisk together the broth, cream and a pinch of nutmeg with a pinch of salt and pepper in a bowl.
5. add bread mixture to the pumpkins, pressing them firmly into the bottom. pour the liquid into each pumpkin and replace top. place pumpkins in a small, greased roasting pan and lightly brush the flesh with olive oil. bake for 1 hour until pumpkin flesh is soft but sill holds its shape. remove from oven.
6. remove thyme and sage leaves. gently spoon liquid out of the pumpkin and add to the blender, leaving the bread bits behind. gently spoon out the inside of the pumpkin flesh, being careful not to rupture the structure of the pumpkin, and add to the blender. blend until smooth.
7. meanwhile, add gruyere to the bread pieces in the pumpkins. pour soup on top, garnish with sage leaves and serve.
- goop, november 2012
7.13.2012
ham and gruyere croissants
prep time: 3 hours
cook time: 15 minutes
servings: 20
ingredients:
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup sugar
3 tablespoons butter - melted and cooled + 1 cup butter - softened
1 1/2 teaspoon salt
20 thin slices of ham
2 cups shredded gruyere cheese
1 egg
2 tablespoons milk
steps:
1. dissolve the yeast in the water for 5 minutes. add the flour, milk, sugar, melted butter and salt to the dissolved yeast water and mix the dough on medium speed for about 2 minutes. if dough is too sticky, add 1 tablespoons of extra flour at a time until the dough is just firm enough to fold a shape.
2. shape dough into a ball and loosely cover with plastic wrap. allow it to rest at room temperature for 30 minutes. roll the dough into a 10 x 15-inch rectangle and cover loosely. allow to rise for 40 minutes.
3. brush the rectangle with the softened butter and fold the dough into thirds, like a letter. roll the long, thin rectangle back into the original 10 x 15-inch shape. fold the dough into thirds again, then cover with plastic wrap and refrigerate for 1 hour. repeat process one more time.
4. using a sharp knife, cut the dough diagonally to make 20 triangles. place 1 slice of ham and 1 1/2 tablespoons gruyere cheese over the dough. pull the tip of each triangle taut and roll the croissants up from the base curing the ends slightly to make the crescent shape. arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between them. cover them loosely with plastic wrap and allow them to rise for 45 - 60 minutes until they are nearly doubled in size.
5. preheat the oven to 375 degrees. whisk the egg and 2 tablespoons milk together to make an egg wash. brush the egg wash across the surface of each pastry. bake the croissants for 14- 16 minutes until they are puffed and golden brown.
- about.com
cook time: 15 minutes
servings: 20
ingredients:
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup sugar
3 tablespoons butter - melted and cooled + 1 cup butter - softened
1 1/2 teaspoon salt
20 thin slices of ham
2 cups shredded gruyere cheese
1 egg
2 tablespoons milk
steps:
1. dissolve the yeast in the water for 5 minutes. add the flour, milk, sugar, melted butter and salt to the dissolved yeast water and mix the dough on medium speed for about 2 minutes. if dough is too sticky, add 1 tablespoons of extra flour at a time until the dough is just firm enough to fold a shape.
2. shape dough into a ball and loosely cover with plastic wrap. allow it to rest at room temperature for 30 minutes. roll the dough into a 10 x 15-inch rectangle and cover loosely. allow to rise for 40 minutes.
3. brush the rectangle with the softened butter and fold the dough into thirds, like a letter. roll the long, thin rectangle back into the original 10 x 15-inch shape. fold the dough into thirds again, then cover with plastic wrap and refrigerate for 1 hour. repeat process one more time.
4. using a sharp knife, cut the dough diagonally to make 20 triangles. place 1 slice of ham and 1 1/2 tablespoons gruyere cheese over the dough. pull the tip of each triangle taut and roll the croissants up from the base curing the ends slightly to make the crescent shape. arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between them. cover them loosely with plastic wrap and allow them to rise for 45 - 60 minutes until they are nearly doubled in size.
5. preheat the oven to 375 degrees. whisk the egg and 2 tablespoons milk together to make an egg wash. brush the egg wash across the surface of each pastry. bake the croissants for 14- 16 minutes until they are puffed and golden brown.
- about.com
5.11.2012
best homemade mac & cheese
prep time: tbd
cook time: 20 - 25 minutes
servings: 8
ingredients:
4 cups dry macaroni
1 egg
1/4 cup + 2 tablespoons butter - separated
1/4 cup flour
2 1/2 cups whole milk
2 teaspoon dry mustard
1/2 pound gruyere cheese - freshly grated
1/2 pound white sharp cheddar cheese - freshly grated
salt
pepper
1 pound bacon
1 medium onion - thinly sliced
4 pieces of bread
steps:
1. preheat oven to 350 degrees. when oven is heated, place bacon on a baking sheet and bake for 20 minutes. set aside and crumble when cool.
2. cook macaroni according to package instructions. meanwhile, in a saute pan, melt 2 tablespoons butter. add sliced onions and cook for 10 minutes until golden, stirring occasionally. set aside.
3. lightly beat egg in a small sized dish. add butter to a large pot of and melt over medium-low heat. slowly whisk in flour and stir until no flour chunks remain (about 5 minutes). pour milk into pot and whisk in mustard. cook for 5 minute until sauce has thickened. reduce heat to low.
4. to temper the egg, slowly add 1/4 cup of the sauce to the egg while whisking continuously. once combined, pour egg mixture into the sauce mixture and stir.
5. add all but 1/2 cup of cheese to the sauce and stir until melted. season with salt and pepper to taste. combine sauce with pasta and caramelized onions.
6. toast bread and coarsely chop with a food processor. spread pasta in a buttered casserole dish. top with reserved 1/2 cup cheese, bacon and breadcrumbs. cook for 20 - 25 minutes.
- burnt carrots; recipe by the pioneer woman cooks
cook time: 20 - 25 minutes
servings: 8
ingredients:
4 cups dry macaroni
1 egg
1/4 cup + 2 tablespoons butter - separated
1/4 cup flour
2 1/2 cups whole milk
2 teaspoon dry mustard
1/2 pound gruyere cheese - freshly grated
1/2 pound white sharp cheddar cheese - freshly grated
salt
pepper
1 pound bacon
1 medium onion - thinly sliced
4 pieces of bread
steps:
1. preheat oven to 350 degrees. when oven is heated, place bacon on a baking sheet and bake for 20 minutes. set aside and crumble when cool.
2. cook macaroni according to package instructions. meanwhile, in a saute pan, melt 2 tablespoons butter. add sliced onions and cook for 10 minutes until golden, stirring occasionally. set aside.
3. lightly beat egg in a small sized dish. add butter to a large pot of and melt over medium-low heat. slowly whisk in flour and stir until no flour chunks remain (about 5 minutes). pour milk into pot and whisk in mustard. cook for 5 minute until sauce has thickened. reduce heat to low.
4. to temper the egg, slowly add 1/4 cup of the sauce to the egg while whisking continuously. once combined, pour egg mixture into the sauce mixture and stir.
5. add all but 1/2 cup of cheese to the sauce and stir until melted. season with salt and pepper to taste. combine sauce with pasta and caramelized onions.
6. toast bread and coarsely chop with a food processor. spread pasta in a buttered casserole dish. top with reserved 1/2 cup cheese, bacon and breadcrumbs. cook for 20 - 25 minutes.
- burnt carrots; recipe by the pioneer woman cooks
5.04.2012
bacon mac & cheese with wisconsin gruyere
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
4 cups heavy cream
4 tablespoons fresh rosemary - chopped
salt
pepper
1/2 pound bacon - diced, fried crisp and drained
1 pound elbow macaroni - cook according to package directions and drained, reserving 3 teaspoon pasta water
2 cups wisconsin gruyere cheese - grated
chives - chopped (garnish)
steps:
1. place cream in large saucepan with rosemary. add salt and pepper to taste. bring to a boil and keep at boil until reduced by half.
2. stir in bacon and pasta and simmer until hot. add the gruyere cheese and 3 teaspoons pasta water. stir until cheese is melted.
3. garnish with chopped chives. serve immediately.
- savory sweet life; recipe by chef michael symon
cook time: tbd
servings: 4 - 6
ingredients:
4 cups heavy cream
4 tablespoons fresh rosemary - chopped
salt
pepper
1/2 pound bacon - diced, fried crisp and drained
1 pound elbow macaroni - cook according to package directions and drained, reserving 3 teaspoon pasta water
2 cups wisconsin gruyere cheese - grated
chives - chopped (garnish)
steps:
1. place cream in large saucepan with rosemary. add salt and pepper to taste. bring to a boil and keep at boil until reduced by half.
2. stir in bacon and pasta and simmer until hot. add the gruyere cheese and 3 teaspoons pasta water. stir until cheese is melted.
3. garnish with chopped chives. serve immediately.
- savory sweet life; recipe by chef michael symon
1.25.2012
mushroom lasagna
prep time: tbd
cook time: 45 minutes
servings: 6 - 8
ingredients:
1/2 cup olive oil or herb oil
6 large shallots - peeled and minced
1 1/2 pounds mushrooms (oyster, shiitake, cremini) - trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio - halved, cored & cut into 1/2-inch slices
salt
pepper
4 tablespoons unsalted butter
3 large cloves garlic - peeled and minced
4 tablespoons flour
3 cups milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese - grated
1 cup fontina cheese - grated
2 tablespoons truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella - sliced
1 cup parmesan - grated
steps:
1. preheat oven to 350 degrees. place a large saute pan over medium-high heat and add 1/4 cup of the olive oil. when it begins to shimmer, add half of the shallots and cook, stirring occasionally, utnil translucent. add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 - 15 minutes. add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 - 7 minutes. put the mushrooms into a large bowl and reserve.
2. meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil and season with salt and pepper. spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. combine with mushrooms and reserve.
3. make the bechamel. place a saucepan over medium heat and melt the butter. when it foams, add the rest of the shallots and cook until they begin to turn translucent. add the garlic and stir to combine, then cook until the garlic has started to soften. sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. add milk to the mixture, whisking all the while, until the sauce is thick and creamy. add the nutmeg and 1/4 cup gruyere and 1/4 cup of fontina then stir to combine. season to taste with salt and pepper.
4. reserve a cup of bechamel. pour the rest over the mixture of mushrooms and radicchio, and stir to combine. add truffle oil if using.
5. assemble lasagna. spread plain bechamel across the bottom of a 9 x 13-inch baking pan. place a layer of lasagna sheets across the sauce, being careful not to overlap. spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated fontina and gruyere. put another layer of pasta above the cheese and top with smoked mozzarella. repeat until the pasta is gone and the pan is full. top with remaining cheeses and a generous amount of parmesan. cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. remove foil and cool until top is golden and bubbling.
- new york times, november 2011
cook time: 45 minutes
servings: 6 - 8
ingredients:
1/2 cup olive oil or herb oil
6 large shallots - peeled and minced
1 1/2 pounds mushrooms (oyster, shiitake, cremini) - trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio - halved, cored & cut into 1/2-inch slices
salt
pepper
4 tablespoons unsalted butter
3 large cloves garlic - peeled and minced
4 tablespoons flour
3 cups milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese - grated
1 cup fontina cheese - grated
2 tablespoons truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella - sliced
1 cup parmesan - grated
steps:
1. preheat oven to 350 degrees. place a large saute pan over medium-high heat and add 1/4 cup of the olive oil. when it begins to shimmer, add half of the shallots and cook, stirring occasionally, utnil translucent. add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 - 15 minutes. add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 - 7 minutes. put the mushrooms into a large bowl and reserve.
2. meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil and season with salt and pepper. spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. combine with mushrooms and reserve.
3. make the bechamel. place a saucepan over medium heat and melt the butter. when it foams, add the rest of the shallots and cook until they begin to turn translucent. add the garlic and stir to combine, then cook until the garlic has started to soften. sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. add milk to the mixture, whisking all the while, until the sauce is thick and creamy. add the nutmeg and 1/4 cup gruyere and 1/4 cup of fontina then stir to combine. season to taste with salt and pepper.
4. reserve a cup of bechamel. pour the rest over the mixture of mushrooms and radicchio, and stir to combine. add truffle oil if using.
5. assemble lasagna. spread plain bechamel across the bottom of a 9 x 13-inch baking pan. place a layer of lasagna sheets across the sauce, being careful not to overlap. spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated fontina and gruyere. put another layer of pasta above the cheese and top with smoked mozzarella. repeat until the pasta is gone and the pan is full. top with remaining cheeses and a generous amount of parmesan. cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. remove foil and cool until top is golden and bubbling.
- new york times, november 2011
1.11.2012
mac and cheese
prep time: tbd
cook time: 30 - 35 minutes
servings: 6 - 8
ingredients:
vegetable oil
1 pound fusilli, cavatappi, or elbow macaroni
1 quart milk
1 stick unsalted butter
1/2 cup flour
12 ounces gruyere - grated
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3/4 pound tomatoes - sliced
1 1/2 cups breadcrumbs
steps:
1. heat oven to 375 degrees. bring a large pot of salted water to a boil. drizzle the oil into the boiling water, add the pasta, and cook according to package instructions. drain well.
2. meanwhile, heat the milk in a small saucepan, but do not allow it to boil. melt 6 tablespoons of the butter in a large pot and add the flour all at once. cook over low heat for 2 minutes, stirring with a whisk. whisk in the hot milk and cook for a minute or two more, until thickened and smooth. remove from heat and stir in the cheeses, salt, pepper, and nutmeg. add the cooked pasta and stir well. pour into a 9 x 13-inch baking dish.
3. arrange the tomato slices on top. melt the remaining 2 tablespoons of butter; toss with the breadcrumbs to coat evenly, and sprinkle over the top of the casserole. bake for 30 - 35 minutes, or until the sauce is bubbly and the pasta is browned on top. let rest 5 minutes before serving.
- gq
cook time: 30 - 35 minutes
servings: 6 - 8
ingredients:
vegetable oil
1 pound fusilli, cavatappi, or elbow macaroni
1 quart milk
1 stick unsalted butter
1/2 cup flour
12 ounces gruyere - grated
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3/4 pound tomatoes - sliced
1 1/2 cups breadcrumbs
steps:
1. heat oven to 375 degrees. bring a large pot of salted water to a boil. drizzle the oil into the boiling water, add the pasta, and cook according to package instructions. drain well.
2. meanwhile, heat the milk in a small saucepan, but do not allow it to boil. melt 6 tablespoons of the butter in a large pot and add the flour all at once. cook over low heat for 2 minutes, stirring with a whisk. whisk in the hot milk and cook for a minute or two more, until thickened and smooth. remove from heat and stir in the cheeses, salt, pepper, and nutmeg. add the cooked pasta and stir well. pour into a 9 x 13-inch baking dish.
3. arrange the tomato slices on top. melt the remaining 2 tablespoons of butter; toss with the breadcrumbs to coat evenly, and sprinkle over the top of the casserole. bake for 30 - 35 minutes, or until the sauce is bubbly and the pasta is browned on top. let rest 5 minutes before serving.
- gq
12.26.2011
simple scalloped potatoes
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 1/2 tablespoons unsalted butter - cut into pieces + more for brushing
1/2 clove garlic
2 pounds russet potatoes - peeled and sliced 1/8-inch thick
salt
pepper
1 1/4 cups chicken broth
1/2 cup milk
1/4 teaspoon nutmeg
4 bay leaves
1/2 cup grated gruyere cheese
steps:
1. position a rack in the upper third of the oven and preheat to 425 degrees. generously brush a large skillet with butter, then rub with the garlic. heat the skillet over medium-high heat. add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. top again with salt and pepper. pour the broth and milk over the potatoes, add the nutmeg and bay leaves; simmer 3 minutes.
2. generously brush a shallow baking dish with butter and slide the potatoes into the dish. dot the potatoes with the cut-up butter and sprinkle with the gruyere. bake until golden, about 25 minutes. let rest 5 minutes before serving. discard the bay leaves.
- food network magazine, april 2011
cook time: tbd
servings: 6 - 8
ingredients:
1 1/2 tablespoons unsalted butter - cut into pieces + more for brushing
1/2 clove garlic
2 pounds russet potatoes - peeled and sliced 1/8-inch thick
salt
pepper
1 1/4 cups chicken broth
1/2 cup milk
1/4 teaspoon nutmeg
4 bay leaves
1/2 cup grated gruyere cheese
steps:
1. position a rack in the upper third of the oven and preheat to 425 degrees. generously brush a large skillet with butter, then rub with the garlic. heat the skillet over medium-high heat. add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. top again with salt and pepper. pour the broth and milk over the potatoes, add the nutmeg and bay leaves; simmer 3 minutes.
2. generously brush a shallow baking dish with butter and slide the potatoes into the dish. dot the potatoes with the cut-up butter and sprinkle with the gruyere. bake until golden, about 25 minutes. let rest 5 minutes before serving. discard the bay leaves.
- food network magazine, april 2011
11.14.2011
mushroom risotto
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/4 cup +1 tablespoon butter
1/4 cup olive oil
1 medium onion - minced
1 1/2 cup raw arborio rice
10 ounces raw mushrooms - sliced
1/2 cup dry white wine (like chardonnay)
4 to 5 cup boiling broth
1/2 cup parmesan cheese - shredded
1/2 cup swiss or gruyere cheese - shredded
salt and pepper to taste
steps:
1. melt 1 tablespoon of butter in a saute or frying pan. cook the mushrooms until brown and tender. set aside.
2. melt 1/4 cup of butter and 1/4 cup of olive oil in a large, heavy skillet (or large pot). add the onions and saute slowly until tender, but be careful not to brown them.
3. add rice and stir gently allowing each grain to get a little toasted (this is the "tostatura" part). this should only take about 10 minutes.
4. after the rice is sufficiently toasted, add the mushrooms and stir gently for a couple minutes.
5. add salt and pepper to taste, then add the wine.
6. stir for a minute or two then add the broth, one ladle at a time, until the rice is tender and the liquid is fully absorbed. it should take about 25 minutes for the rice to fully cook to al dente and you should stir gently this entire time (this is where patience comes in!). note - you may not need the full 5 cups of broth but have it warm and ready, just in case.
7. when rice is fully cooked, remove from heat and gently stir in the cheeses.
- big mario blog
cook time: tbd
servings: tbd
ingredients:
1/4 cup +1 tablespoon butter
1/4 cup olive oil
1 medium onion - minced
1 1/2 cup raw arborio rice
10 ounces raw mushrooms - sliced
1/2 cup dry white wine (like chardonnay)
4 to 5 cup boiling broth
1/2 cup parmesan cheese - shredded
1/2 cup swiss or gruyere cheese - shredded
salt and pepper to taste
steps:
1. melt 1 tablespoon of butter in a saute or frying pan. cook the mushrooms until brown and tender. set aside.
2. melt 1/4 cup of butter and 1/4 cup of olive oil in a large, heavy skillet (or large pot). add the onions and saute slowly until tender, but be careful not to brown them.
3. add rice and stir gently allowing each grain to get a little toasted (this is the "tostatura" part). this should only take about 10 minutes.
4. after the rice is sufficiently toasted, add the mushrooms and stir gently for a couple minutes.
5. add salt and pepper to taste, then add the wine.
6. stir for a minute or two then add the broth, one ladle at a time, until the rice is tender and the liquid is fully absorbed. it should take about 25 minutes for the rice to fully cook to al dente and you should stir gently this entire time (this is where patience comes in!). note - you may not need the full 5 cups of broth but have it warm and ready, just in case.
7. when rice is fully cooked, remove from heat and gently stir in the cheeses.
- big mario blog
7.13.2011
eggs en cocotte two ways
note: cocotte refers to the small oval casserole often used in france for baking eggs. ramekins or custard cups are likely substitutes, but 8-ounce wide-mouth canning jars are best.
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
6.08.2011
izaak's proscuitto, roasted red peppers and asparagus-stuffed chicken breast with mornay sauce
prep time: tbd
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
1.08.2011
crustless quiche
prep time/ cook time: 30 - 40 minutes
servings 4 - 6
ingredients:
1 cup cream - gently heated just until warm
3 eggs - at room temperature
3/4 cup grated emmenthal, gruyere, cantral or a combination
1/4 cup grated parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne
butter as needed
steps:
1. heat oven to 325 degrees and set rack in middle of it. combine all ingredients except butter and beat until well balanced.
2. pour into 4 - 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 - 30 minutes, or until almost firm; it should still jiggle just a little in the middle. cool on a rack, then serve warm or at room temperature.
- new york times, may 2008
servings 4 - 6
ingredients:
1 cup cream - gently heated just until warm
3 eggs - at room temperature
3/4 cup grated emmenthal, gruyere, cantral or a combination
1/4 cup grated parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne
butter as needed
steps:
1. heat oven to 325 degrees and set rack in middle of it. combine all ingredients except butter and beat until well balanced.
2. pour into 4 - 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 - 30 minutes, or until almost firm; it should still jiggle just a little in the middle. cool on a rack, then serve warm or at room temperature.
- new york times, may 2008
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