Leek & Potato Gratin

 1 clove garlic & butter

3 tablespoons butter

5 cups leeks, cleaned & sliced thin

Salt and pepper to taste

Fresh nutmeg

1 ¼ pounds russet potatoes, sliced 1/16 “thick

4 ounces Gorgonzola cheese

1 ½ cups milk

½ cup heavy cream

2 tablespoons Parmesan – for topping

 

Rub the baking dish with garlic clove and let the dish dry.  Then rub the dish with butter.  Sauté leeks in 3 tablespoons butter for 10-12 minutes.  Add nutmeg salt and pepper to leeks and stir well.  In the baking dish layer 1/3 of the potatoes, then a layer of leeks, and then cheese, repeat, and end with a layer of potatoes.  Heat milk and cream and pour over the layers.  Sprinkle Parmesan cheese over the top and bake in a 350-degree oven for 40 minutes or until potatoes are tender and browned.  Rest for 10 minutes and serve.

Potato-Cheddar-Chive Casserole

 1 ½ - 2 pounds russet potatoes, cooked until almost tender

4 tablespoons butter, melted

1 cup sour cream

1 ½ cups Cabot Cheddar Cheese, grated

¼ cup fresh chives, minced

Fresh pepper & salt

 

Preheat oven to 350 degrees.  Using a box grater, grate the potatoes.  Then mix potatoes with all the other ingredients and bake in a buttered or sprayed casserole dish for 40 minutes.   

Oven Fries

2 - 2 ½ pounds russet potatoes, cleaned, not peeled

EVOO

Coarse salt and fresh pepper

 

Cut potatoes into very thin slices and soak in cold water for 1 hour.  Pat potatoes dry.

In a clean dry bowl mix potatoes with just a small amount of EVOO and then salt and pepper.  Spray a baking sheet and spread potatoes in a single layer and bake in a 450-degree oven for 40 – 50 minutes; turning once after 25 minutes. Serve immediately.  

Roasted Red Potatoes

 Roasted Red Potatoes

 

1 ½ pounds red potatoes, cut into thin slices or wedges

3 tablespoons EVOO

1 tablespoon fresh chopped rosemary

Coarse salt & fresh pepper to taste

 

Dry potatoes and then mix with EVOO, and spice.  Roast potatoes in a 375-degree oven in a single layer for I hour.

 

Stove Top Mac & Cheese

8 ounces elbow macaroni

4 tablespoons butter

2 eggs

¾ teaspoon dry mustard

1 teaspoon hot sauce

8 ounces of evaporated milk

10 ounces of grated cheese, cheddar, or mixture of cheeses you desire

Pepper to taste

Cook macaroni, drain, and return to pan.  Add butter and mix well.  In a small bowl beat 2 eggs and then add all other ingredients except the cheese and mix well.  Pour egg mixture into macaroni and stir well.  Add cheese and cook until all the cheese has melted.  Serve. 

Broccoli Casserole

2-3 crowns of broccoli, cut into florets and either steamed or roasted just until they start to soften

¼ cup mayonnaise

1 egg

1 can cream of celery soup

¼ cup grated Parmesan cheese

Dash cayenne pepper

Dash white pepper

1 can water chestnuts, drained and chopped

 

Topping:

¼ cup panko breadcrumbs

¼ cup grated Parmesan cheese

 

Preheat oven to 350 degrees. While the broccoli cools slightly, mix all the other ingredients together, and then fold in the broccoli florets. Pour into a sprayed casserole dish and sprinkle topping over the top. Bake for 30 minutes.

Scalloped Potatoes with Cheese

1 cup milk

1 cup half-and-half

1 large garlic clove

1 cup Gruyere

2 ½ lbs. baking potatoes

Grated nutmeg

Ground white pepper

 

Combine 1 cup milk, 1 cup half-and-half, 1 large garlic clove, white pepper, and

freshly grated nutmeg in a pan over moderate heat.   Just heat until hot. 

Slice 2 ½ pounds of baking potatoes (Do not peel!), pat them dry and layer them

in a buttered baking dish.  I put a little cheese in the middle.   Pour

the milk mixture over the top and sprinkle with the rest of the Gruyere. Bake at 400 for 1 hour.

 

T’s Cornbread Dressing

1 recipe of homemade cornbread- no sugar added

1 onion, chopped fine

1 cup celery, chopped fine

1 tube Sage Recipe Sausage cooked and crumbled- spoon onto several sheets of paper towels and press to squeeze out as much grease as possible

1-2 teaspoons each sage, thyme, and poultry seasoning

Cayenne and black pepper to taste

Mix-

2/3 cup melted butter

¾ cup chicken broth- approximately

3 eggs, beaten

 

Sauté onions and celery in a little oil just until softened then mix with cubed cornbread, sausage, herbs, and liquid mixture.  The mixture should be moist but not really wet, if needed you can add more chicken broth to moisten the mix.  Spoon dressing mixture into a greased baking dish and cover the dish with buttered foil.  Bake in a 350-degree oven for 30 minutes, then remove the foil and bake for 20 minutes.

 

Perfect with Thanksgiving Turkey, baked chicken, or pork chops! 

Tomato Pie #2

9-inch pie shell, or a thawed frozen pie shell

3 large tomatoes, about 1 ½ pounds, cut into ½-inch-thick slices
Kosher salt, for sprinkling
¼ cup Dijon mustard
1 cup coarsely grated Gruyere
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Additional kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Line the shell with foil and fill it with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until lightly golden. Cool the pan on a wire rack. Turn up the oven to 400 degrees.   Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown, and the tomatoes are very soft, 35 to 40 minutes.  In a small bowl, stir together the parsley, thyme, garlic, olive oil, and salt and pepper to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.

Roasted Cauliflower

 ½ medium cauliflower, leaves removed

About 2 tablespoons olive oil

Kosher salt and freshly ground black pepper

 

Preheat oven to 450 degrees.

 

Cut cauliflower into wedges and rub with oil and then the salt and pepper.  Place cauliflower on a baking sheet and roast for about 20 minutes.

 

* For a change sprinkle veggie with a bit of Parmesan cheese just before you serve it!

Nutty Blue Green Beans

Kosher salt

1-pound green beans, trimmed

3 slices bacon

4 ounces blue cheese, cut into small chunks

1 1/2 cups toasted whole pecans, coarsely chopped

1/4 teaspoon freshly ground black pepper

 

Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place them in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.  In a large sauté pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to the pan. Finish by stirring in the toasted chopped pecans. Season with freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

 

Green Beans and Portobello Mushroom Sauté

1 ¼ pounds green beans, trimmed and cut in half

Coarse salt

2 tablespoons extra-virgin olive oil

1 tablespoon butter

1 onion, chopped

2 Portobello mushroom caps, halved and thinly sliced

½ cup dry sherry

Directions

Steam the green beans for about 5 minutes.   While the beans are steaming in a skillet with moderate heat add oil and butter to the pan. Add onions and sauté for 2 to 3 minutes. Add mushrooms and season with salt and pepper. Sauté mushrooms for 3 to 5 minutes with onions, and add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.  Serves 4.

Easy Green Beans

1 package of frozen French-style green beans

1 medium onion- chopped

¼ - ½ teaspoon lemon pepper

1 tablespoon EVOO

1 tablespoon butter

 

Sauté onion in butter and EVOO until very soft; add frozen green beans, lemon pepper, and just enough water so the beans do not stick and burn.  Cook until the green beans are done to your liking.

Candice & Teri’s Christmas Roasted Green Beans

Fresh green beans- cleaned & trimmed

1 clove garlic- sliced

1 shallot- chopped

2-3 teaspoons fresh thyme leaves

2 teaspoons fresh lemon jest

juice from ½ of the lemon

2-3 tablespoons EVOO

 

Mix all but green beans together in a mini food chopper or hand blender.  Pour mixture over green beans and place in a single layer on a baking sheet.  Add a light coating of freshly ground black pepper.  Bake in a 425-degree oven for about 25 minutes.  Cooking time will depend on how crunchy or soft you like your beans!  

Potatoes Au Gratin

 3 lbs. small Russet potatoes

2 cloves garlic, peeled and cut in half

1 Tablespoon butter

2 cups milk

1 cup heavy cream

Pepper

Freshly grated nutmeg to taste

1 cup + grated Gruyere cheese

 

 

Preheat oven to 400F.

Peel the potatoes and cut them into very thin slices. As they are sliced, drop them into cold water. Drain and pat dry.  Rub a baking dish big enough to hold potatoes with the cut garlic cloves (don't throw the garlic away) and the butter. Neatly layer the pan with the potatoes.  Crush the garlic cloves slightly and put them in a saucepan. Add the milk, cream, salt and pepper, and nutmeg, and bring to a boil. Strain this mixture over the potatoes, discarding the garlic.  Sprinkle top with grated cheese. Bake on a baking sheet to catch any drips. Bake for about 1 hour or till potatoes are tender and cheese is golden.

 

Zucchini Fries

2 eggs

1 tablespoon water

Dash cayenne pepper

¼ plus 2 tablespoons flour

2 -4 Zucchini cut into strips, like a French fry, and lay out on paper towels

 

Peanut oil

Salt

 

Beat eggs and water together. Add flour and cayenne pepper and beat until smooth.  Let them sit while you cut the zucchini. Dip zucchini strips into the batter and then carefully into the hot peanut oil. Cook until they have browned and place on a single layer of paper towels. Sprinkle them with salt.

New Year’s Black-Eyed Peas

1-pound black-eyed peas, rinsed and soaked overnight

1 tablespoon olive oil or canola oil

1 – 2 cups diced ham of  choice

4 slices bacon, diced

1 large onion, diced

1 cloves garlic, minced

4 cups water, approx.

Dash red pepper flakes

Dash black pepper

¼ teaspoon mace

Salt to taste

 

Sauté ham, onions, and garlic just until tender.   Add peas, water, and all spices and cook until tender.

 

Crustless Quiche

 

6 eggs

1 cup evaporated milk or whole milk

1 cup grated cheddar cheese or ½ each of grated Cheddar and Swiss

2 tablespoons Parmesan cheese

salt & pepper to taste

1/2 cup of lightly cooked diced spinach or use raw and diced

¼ cups diced artichoke hearts

¼ cup cooked diced onions

Dash nutmeg

Dash cayenne pepper

Dash garlic powder

 

Directions:

Preheat your oven to 350 degrees. Whisk together the milk and eggs, then stir in all other ingredients. Pour the egg mixture into a buttered pie dish, and bake uncovered for about 45 minutes. Or until the center is set and not jiggly.

Jan’s Macaroni and Cheese - Our New Years Day Tradition

8 ounces elbow macaroni

2 eggs

¾ cup whole milk

½ cup half & half

½ cup heavy cream

1 teaspoon chopped fresh parsley

¼ teaspoon sugar

Dash cayenne

½ teaspoon salt

½ tablespoon ranch dressing mix

10 ounces Cabot, sharp cheddar cheese, grated

5 ounces Gruyere or Swiss cheese, grated

5 ounces Parmesan cheese, grated

 

Preheat oven to 350 degrees.

Cook elbows, drain, and set aside.  In a large bowl beat the eggs, then add in the milk, half & half, cream, parsley, sugar, cayenne, salt, and ranch seasoning.  Mix in the macaroni and cheese.  Pour into a buttered baking dish cover with plastic wrap and then cover with foil.  Bake for 30 -35 minutes.  Remove plastic wrap as soon as the macaroni comes out of the oven!  

Broccoli Casserole

2-4 crowns of broccoli, cut into florets and either steamed or roasted just until they start to soften

¼ cup mayonnaise

1 egg

1 can cream of celery soup

¼ cup grated Parmesan cheese

Dash cayenne pepper

Dash white pepper

1 can water chestnuts, drained and chopped

Topping:

¼ cup panko breadcrumbs

¼ cup grated Parmesan cheese

Pre-heat oven to 350 degrees. While the broccoli cools slightly, mix together all the other ingredients and then fold in the broccoli florets. Pour into a sprayed casserole dish and sprinkle topping over the top. Bake for 30 minutes.