Potato and Mushroom Gratin

Potato and Mushroom Gratin
Potato and Mushroom Gratin

2 cups whole milk
1 cup heavy cream
4 cloves garlic
6 sprigs fresh thyme
1 bay leaf
salt and pepper to taste
3 lbs red potatoes, cleaned and sliced paper thin
1 lb shiitake mushrooms, stems removed, caps thinly sliced
1 lb portobello mushroom caps, thinly sliced
1/4 cup butter
2 tablespoons dried parsley
1/4 cup chopped chives
1/4 cup freshly grated parmesan cheese
2 cups smoked cheddar cheese, grated

Preheat oven to 350°.

Combine milk, cream, garlic, thyme, and bay leaf in a small saucepan over medium heat. Bring to a simmer and remove from heat. Cover and set aside to steep for 30 minutes.

Melt butter over medium-high heat in a large saute pan or wok. Cook mushrooms, in batches if necessary, until they are soft and most of their juices have been expressed and evaporated. Season with salt and pepper; set aside.

Grease a large casserole dish.

Create three complete layers of the gratin: potatoes, parsley, chives, parmesan, mushrooms, cheddar.

Strain the infused milk and pour over the potatoes, squeezing the layers with another casserole dish or a large spatula to evenly distribute the liquid. Cover and bake for 90 minutes.

Uncover and bake for an additional 15 minutes, or until top is brown.

Let stand for 30 minutes before serving.

Serves 6-8.

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Roasted New Herbed Potatoes

Roasted New Herbed Potatoes

Roasted New Herbed Potatoes

12 new potatoes, cut in half or quartered depending on size
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives

Preheat oven to 375°F.

Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.

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Zucchini Southern Style

Zucchini Southern Style

Zucchini Southern Style

2 medium zucchini
2 slices bacon
1 medium onion
salt and pepper

Wash zucchini well under cold tap water. Cut off ends. Slice 1 inch thick. Put aside.

Cut up bacon in 1 inch pieces. Put in 2 quart saucepan.

Peel and chop onion. Put in saucepan. Add zucchini. Cover pan. Put on medium heat. Cook 15 to 20 minutes. Stir around 2 to 3 times during cooking. Add salt and pepper to taste.

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Zucchini Casserole

Zucchini Casserole

2 tomatoes, sliced and peeled
4 to 6 cups cubed zucchini
2 tablespoons oleo (margarine), melted
2 eggs, beaten
1 1/2 teaspoon salt
1/2 teaspoon oregano
4 oz. sharp Cheddar cheese, grated
1/3 cup Parmesan cheese
1 cup bread crumbs

Place tomatoes on bottom of a greased casserole dish.

Boil zucchini for 3 minutes and drain.

Mix together oleo, eggs, salt and oregano; add zucchini. Pour this mixture over tomatoes. Sprinkle Cheddar cheese over this mixture. Sprinkle Parmesan cheese on top of Cheddar cheese.

Sauté bread crumbs in butter and place on top.

Bake at 375° for approximately 40 minutes.

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Roasted Asparagus with Parmesan Cheese

Apple Spice Cake

1 pound asparagus cleaned and trimmed
1 tablespoon olive oil, divided use
2 tablespoons grated Parmesan cheese
1 tablespoon soft white bread crumbs
2 teaspoons margarine, melted

Heat the oven to 450°.

Place the asparagus on a baking pan. Drizzle the spears with 1 to 2 teaspoons olive oil and toss to coat.

Combine the cheese, bread crumbs and margarine. Sprinkle the asparagus with the cheese mixture and drizzle with the remaining olive oil.

Bake, uncovered, until the asparagus is just tender, about 15 minutes

Yield: 4 servings

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Red Cabbage and Cranberries

2 tablespoons butter or margarine
1 1/2 lb red cabbage; shredded
1/4 cup red wine vinegar
1 1/4 cups sugar
1/3 cup orange juice
1 3″ cinnamon stick
1 lb fresh cranberries
1 tablespoon + 1 teaspoon grated orange rind

Melt butter in a large Dutch oven over medium-high heat. Add cabbage and cook 5 to 6 minutes, or just until cabbage is tender. Stir in vinegar; bring mixture to a boil and cook 2 minutes.

Add sugar, orange juice and cinnamon stick, stirring well.

Cover, reduce heat and simmer 8 minutes.

Add cranberries, stirring well; cook over medium-high heat, uncovered, for 5 to 6 minutes or until cranberry skins pop.

Remove from heat; remove and discard cinnamon. Stir in orange rind.

Serve warm.

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Penne Pasta with Ricotta and Tomatoes

12 ounces penne pasta
1 can (28 ounces) plum tomatoes and liquid
1/2 cup loosely packed fresh basil
2 cloves minced garlic
1 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
Chopped fresh basil for garnish

Cook pasta according to directions; drain.

Meanwhile, in blender or food processor, combine tomatoes, basil and garlic. Blend on low until tomatoes are completely pureed.

Pour mixture into large saucepan. Heat to boiling; reduce heat and simmer 5 minutes.

Return pasta to cooking pot, add tomato sauce and heat over low heat until sauce is simmering and pasta is coated with sauce.

Remove from heat and stir in ricotta and Parmesan until evenly distributed.

Divide among serving plates and top with chopped basil.

Makes 6 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per serving: 314 calories, 51g carbohydrates, 15g protein, 6g total fat (3g saturated), 16mg cholesterol, 3g fiber, 329mg sodium. Calories from fat: 17%.

Cooking with Basil

Cooking with Basil

Irish Potato Casserole

10 medium potatoes — peeled
8 ounces cream cheese (soft)
8 ounces sour cream
1/2 cup butter or margarine — melted
1/4 cup chives
1 clove garlic — minced
1 teaspoon salt
1/8 teaspoon garlic powder
paprika

Cook potatoes in boiling water for approximately 30 minutes or until tender. Drain and mash.

Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat just until combined.

Spoon mixture into a lightly buttered 2 qt casserole; sprinkle with paprika. Cover and refrigerate overnight.

Remove 15 minutes before baking. Uncover and bake at 350° for 30 minutes.

Serving Size: 8

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Go for the Grains Casserole

2 Maggi Vegetarian Vegetable Flavor Bouillon Cubes
1 cup hot water
1 can (15 ounces) black beans rinsed and drained
2 small carrots thinly sliced
1 cup loose-pack frozen whole-kernel corn
1/2 cup pearl barley
1/3 cup chopped fresh parsley
1/4 cup bulgur
1/4 cup chopped onion
1/4 teaspoon garlic salt
1/2 cup (2 ounces) shredded cheddar cheese
2 ounces chopped fresh parsley

Preheat oven to 350°F. Dissolve bouillon in water.

Combine beans, bouillon mixture, carrots, corn, barley, 1/3 cup parsley, bulgur, onion and garlic salt in 1 1/2-quart baking dish; cover.

Bake, stirring once halfway through cooking time, for 60 to 70 minutes or until barley and bulgur are tender.

Sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted. Sprinkle with additional chopped fresh parsley.

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