April 29, 2013
Baking, Cheese, French, Kosher, Side Dish, Vegetable, Vegetarian
baking, cheese, cooking, dinner, food, Gourmet, Kosher, postaday, recipe, recipes, side dish, vegetable, vegetarian
Several years ago I decided I would start using a wider variety of vegetables. I walked through the produce section and would buy something new and then go home a look for a recipe to cook it. Often it necessitated a return trip to the store to pick up an extra ingredient or two, but because of it I have been able to add some new veggies to the rotation. One of those, parsnips, only made a single trip to the house. I cannot recall what I made, but it wasn’t something that just grabbed me. I think I need to give them another try, and thanks to Maggie, I have a new recipe to try them. Here it is…
I don’t prepare potatoes often as we try to watch our carb intake. However, when I do make them, I go all out. What the heck- if you’re gonna splurge, there should be lots of cream, butter and cheese, right?
I like adding parsnips to this dish just to sweeten it a bit. You can easily omit them and just add another potato or two. This recipe is huge. When I make this for just the family, I cut it in half. If cooking for a bit of a crowd, make the whole recipe.
These are creamy, tender and just delicious.
Au Gratin Potatoes & Parsnips
What you need:
1 1/2 sticks butter
3 1/2 cups heavy cream
2 tsp thyme
2 tsp salt
4 tsp dried ground mustard
1 tsp black pepper
6 potatoes, 1/4 inch slices
2 parsnips, peeled and sliced
1 small onion, chopped
2 cups shredded cheddar cheese
What you do:
Preheat oven to 375. Place the potatoes and onions in a deep casserole dish, lightly greased. In a sauce pan, melt butter, slowly add the flour, stirring constantly for about 3 minutes. Slowly add the cream and spices, continuing to stir. Add the cheese, and stir until melted. Pour over the potatoes, and bake for about an hour, or until potatoes are soft.
April 28, 2013
Vegetable, Side Dish, Soup, French, Lunch, Appetizer
Gourmet, recipes, recipe, dinner, food, cooking, lunch, vegetable, soup, postaday
Cup and a half of broth: $0.35*
Slice or two of onion: $0.27*
Small piece of stale French bread: $0.19*
Slice of Cheese: $1.00* (Gruyère), $0.18* (swiss)
Other ingredients and heat: $0.45*
Cost of French Onion soup at the restaurant: $6.95*.
*all prices completely made up by me
Now that’s a racket I want to get into.
I’ve made French Onion soup once before. At the table while eating it my wife asked me my thoughts and I replied, it would be easier to open a can and possibly just as good. This recipe was better than that and now that I have a mandolin to thinly slice four onions quickly, the recipe was not too much of a pain.
Who doesn’t like gooey melted cheese?
Quite a bit of broth.
The thinly sliced onions cooking down.
With the liquids added.
In the crocks.
With toasted bread.
And cheese for melting.
French Onion Soup Gratinee
Prep Time: 15 m | Cook Time: 1 h 15 m | Makes: 4 servings
- 4 tablespoons butter
- 1 teaspoon salt
- 2 large red onions, thinly sliced
- 2 large sweet onions, thinly sliced
- 1 (48 fluid ounce) can chicken broth
- 1 (14 ounce) can beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French or Italian bread
- 8 slices Gruyère or Swiss cheese slices, room temperature
- 1/2 cup shredded Asiago or mozzarella cheese, room temperature
- 4 pinches paprika
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyère cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins
Calories 618 kcal 31% Carbohydrates 39.5 g 13% Cholesterol 114 mg 38% Fat 35.9 g 55% Fiber 4.2 g 17% Protein 29.7 g 59% Sodium 3433 mg 137%
March 31, 2013
Beef, French, Kosher, Lunch, Recipes, Slow Cooker
beef, cooking, dinner, food, French, Gourmet, Kosher, lunch, postaday, recipe, recipes, slow cooker
Weekend lunches at the Ranting Chef’s house are often a quick affair. I generally try to make something for us all, but there is often a focus on speed of preparation and simplicity. I was scanning my recipe collection to make the weekly menu and saw French Dip sandwiches.
OK. Easy. Buy some deli roast beef and either a packet of au jus or make some quickly with beef broth and voila! After committing my mind (and stomach) to wanting French dip sandwiches, I noticed this was the long version – good, but long.
The meat is so savory and the carmelized onions just put the taste through the roof.
Not very many ingredients.
I had to start this right after breakfast in order for it be done in time for lunch.
Heating up the au jus.
I decided to slice the beef a little thicker than you would expect, but still relatively thin slices.
It was just awesome.
French Dip Sandwich
Prep Time: 15m | Cook Time: 8hr 15m | Makes: 4
- 2 cups low-sodium beef broth
- 1 medium onion, sliced
- 2 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 1/2 pounds beef brisket, trimmed
- kosher salt and black pepper
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 5 ounces mixed greens (about 6 cups)
- 1 large baguette—cut into 4 pieces, split horizontally, and lightly toasted
1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, and flour. Season the brisket with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
2. Ten minutes before serving, transfer the brisket to a cutting board and thinly slice against the grain. Strain the cooking liquid into a small saucepan and reserve the onions. Boil the cooking liquid until reduced to 1½ cups, 5 to 7 minutes.
3. In a large bowl, whisk together the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine.
4. Dividing evenly, form sandwiches with the baguette, brisket, and reserved onions. Serve with the cooking liquid, for dipping, and the salad.
Calories 680 Fat 25g Sat Fat 6g Cholesterol 106mg Sodium 1,248mg Protein 50g Carbohydrate 61g Sugar 7g Fiber 4g Iron 8mg Calcium 74mg
March 28, 2013
Appetizer, Baking, Beef, Cheese, Dessert, Eggs, English, French, Fruit, Kosher, Lamb, Low Carb, Pork, Recipes, Salad, Seafood, Side Dish, Vegetable, Vegetarian
Appetizer, baking, cheese, cooking, dessert, dinner, Easter, food, fruit, Gourmet, Kosher, low carb, party, pork, postaday, recipe, recipes, salad, seafood, side dish, spices, tomato, vegetable, vegetarian, wine