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Thread: Dinner on Saturday

  1. #1
    Terry Pulliam Burd Guest

    Default Dinner on Saturday

    We had a little birthday dinner for the family yesterday and I tried
    out two new recipes and tweaked an old one. We had a Honeybaked ham,
    which was the Birthday Girl's choice, along with a "cheater" Boston
    baked beans recipe, broccoli with a lemon sauce, tossed salad, garlic
    cheese toasts, potatoes au gratin and pineapple slices sauteed in
    butter and brown sugar. Lots of "noisy" flavors, but it seemed to work
    well. The two new recipes were the lemon sauce and the cheese toasts
    (I've posted that recipe before, but prior to actually making it). The
    lemon sauce got raves from half the crowd (I liked it - I've also
    misplaced the attribution, so if you recognize it, please lemmeno),
    but the cheese toasts really got applause. And my potatoes au gratin I
    have now tweaked to combine two different recipes that definitely had
    a "wow!" factor:

    @@@@@ Now You're Cooking! Export Format

    Three-Cheese Potato Gratin

    vegetables

    1 tablespoon Butter
    1 clove garlic
    1/4 cup gorgonzola cheese; crumbled
    1/2 cup fontina cheese; grated
    3/4 cup parmigiano Reggiano; grated
    1 tablespoon thyme
    2 teaspoons Salt
    1 teaspoon pepper
    1/4 cup flour
    3 pounds russet potatoes; peeled, thinly sliced
    4 cups chicken broth
    1 cup whipping cream
    6 tablespoons dijon mustard

    Heat the oven to 325F. Butter an 8 x 12" square or oval gratin pan.
    Cut the garlic in half and rub the cut side all over the interior of
    the pan. Set aside.

    Combine thyme, salt, pepper and flour. Using only 1/4 C. plus 2 T.
    parmigiano Reggiano, combine the cheeses with the flour and seasoning
    mixture. Set aside.

    Peel the potatoes and place them in cold water. Remove potatoes one
    at a time and pat dry. Thinly slice them and overlap the slices in the
    gratin dish until one layer is complete. Distribute the one-half the
    combined cheeses evenly over the potatoes. Thinly slice the remaining
    potatoes and layer them over the cheese. Distribute remaining combined
    cheeses evenly over the potatoes.

    Whisk chicken broth, whipping cream and mustard together and
    distribute evenly over the potatoes. Distribute remaining parmigiano
    Reggiano evenly over the cream.

    Bake 1 hour, 15 mins. until the cream is bubbly, the top well browned
    and the potatoes are tender. Let stand 5 mins. before serving.

    [This is a recipe tweaked from 2 other recipes published by the LA
    Times and Bon Appetit.]

    Contributor: LA Times Food Section/B on Appetit

    Yield: 8 servings

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    Roasted Garlic Cheese Toasts

    appetizers, breads

    3 heads garlic; top 3/4 inch cut off
    1/4 cup olive oil
    3/4 cup parmesan cheese; grated
    1/4 cup cream cheese; room temperature
    2 tablespoon mayonnaise
    1 teaspoon thyme
    1 baguette; cut in 1/2 inch slices

    Preheat oven to 500. Place garlic, cut side up, in small glass baking
    dish; pour oil over each head and sprinkle with salt. Cover; bake
    until garlic is tender, about 1 hour (make sure garlic is completely
    covered with oil. Uncover; let cook 15 mins. Squeeze garlic from each
    clove into medium bowl and mash. Mix in Parmesan, cream cheese,
    mayonnaise and thyme. Season to taste with salt and pepper. (Can be
    made one day ahead; cover and refrigerate. Allow to soften slightly at
    room temperature before continuing.)

    Preheat oven to 400. Spread garlic mixture on bread slices; arrange
    on 2 baking sheets. Bake until toasts are beginning to brown at edges,
    about 9 - 10 mins.

    Contributor: Bon Appetit

    Yield: Makes about 32

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    Lemon Sauce For Veggies

    sauces, vegetables

    1/4 cup strips of lemon peel
    1/3 cup lemon juice from lemons.
    1 1/2 cups water
    5 fat garlic cloves
    2 medium onions in large chunks or wedges
    1/4 tsp hot red pepper flakes
    1/2 teaspoon salt
    2 tablespoons extra virgin olive oil

    Put all of the first 7 ingredients, plus 1 tablespoon of the olive
    oil, in a saucepan. Bring to a boil and cover and cook for about 20
    minutes, at a gentle boil. Then remove the cover and cook rapidly for
    about another 20-30 minutes til the onion pieces are barely covered in
    liquid. Puree the sauce: I used a hand blender. With the blender
    running, pour the remaining 1 tablespoon of olive oil into the sauce,
    so that it incorporates. Add more salt if necessary. Serve warm, on
    vegetables, such as aparagus, broccoli, zucchini.

    I added a bit more olive oil, to cut the tartness a bit. It can be
    stored in the fridge.

    Terry "Squeaks" Pulliam Burd
    --
    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    -- Duncan Hines

    To reply, replace "meatloaf" with "cox"





  2. #2
    Michael \Dog3\ Guest

    Default Re: Dinner on Saturday

    Terry Pulliam Burd <[email protected]>
    news:[email protected]: in rec.food.cooking

    > We had a little birthday dinner for the family yesterday and I tried
    > out two new recipes and tweaked an old one. We had a Honeybaked ham,
    > which was the Birthday Girl's choice, along with a "cheater" Boston
    > baked beans recipe, broccoli with a lemon sauce, tossed salad, garlic
    > cheese toasts, potatoes au gratin and pineapple slices sauteed in
    > butter and brown sugar. Lots of "noisy" flavors, but it seemed to work
    > well. The two new recipes were the lemon sauce and the cheese toasts
    > (I've posted that recipe before, but prior to actually making it). The
    > lemon sauce got raves from half the crowd (I liked it - I've also
    > misplaced the attribution, so if you recognize it, please lemmeno),
    > but the cheese toasts really got applause. And my potatoes au gratin I
    > have now tweaked to combine two different recipes that definitely had
    > a "wow!" factor:


    <snip for space and recipes saved>

    Well, the birthday girl made out like a bandit It all sounds delish but
    I can't picture the lemon sauce and would never have thought of it. Great
    job !

    Michael

    --
    ""There is no federal agency which oversees levees. That doesn't exist."
    ~~BUTCH KINERNEY, a spokesman for FEMA.

    To email - michael at lonergan dot us dot com

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