Scalloped potatoes may seem easy, but getting the desired results often isn't. This recipe, adapted from Serious Eats, is simple (well, perhaps not as easy as turning to that cupboard staple, Betty Crocker), yet still manages to be Sunday-dinner worthy. A little ham would make for a terrific one-dish supper, too.
Scalloped Potatoes
1 tablespoon butter
1 teaspoon olive oil
1 1/4 pounds potatoes (russet is recommended), thinly sliced
1/2 medium onion, minced
1 garlic clove, minced
1/2 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf (if desired)
4 oz. cheddar cheese, grated (or more to taste)
salt and pepper to taste
Preheat the oven to 425 degrees.
Heat a large cast iron skillet over medium-high heat. Add the butter. Once melted, stir in the onion and saute until soft, about 4 minutes.
Add in the garlic and thyme, cooking until garlic become fragrant, about 30 seconds. Add potatoes, chicken broth, cream, salt, pepper and bay leaf (if desired). Bring mixture to a simmer, then reduce heat, cover and allow to cook for 10 minutes.
Remove cover and bay leaf, sprinkle cheese on top and place skillet in the oven. Bake for 15 minutes or until cheese is bubbling and slightly browned. Allow to rest for 5 to 10 minutes before serving.
Sunday, February 15, 2009
Chocolate Chip Cookies Revisited
If you're like me, you haven't met a chocolate chip cookie you didn't like at least a little. While I simply love Giada De Laurentiis' recipe (see below), this one, adapted from the Easy to Bake, Easy to Make series, is equally magical. The oatmeal and lemon juice do wonders for the texture, the extra chocolate chips are absolutely indulgent and the pinch of cinnamon adds that special touch. You might want to make half of the cookies with nuts and the other half without, so everyone in the family is happy.
Oatmeal Chocolate Chip Cookies
1/2 cup quick oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts (if desired)
Preheat the oven to 350 degrees.
Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.
Using a stand mixture, cream butter. Beat in sugars, vanilla and lemon juice. Add eggs and continue beating until fluffy.
Add in flour mixture, blending well. Mix in chocolate chips (and nuts, if desired) by hand. Using a small cookie scoop, place dough evenly on parchment-lined cookie sheets. Bake for 9 to 11 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool on the sheet for 1 minute before transferring to a wire rack.
Oatmeal Chocolate Chip Cookies
1/2 cup quick oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts (if desired)
Preheat the oven to 350 degrees.
Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.
Using a stand mixture, cream butter. Beat in sugars, vanilla and lemon juice. Add eggs and continue beating until fluffy.
Add in flour mixture, blending well. Mix in chocolate chips (and nuts, if desired) by hand. Using a small cookie scoop, place dough evenly on parchment-lined cookie sheets. Bake for 9 to 11 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool on the sheet for 1 minute before transferring to a wire rack.
Lighter Fettuccine Alfredo
Kids will love this easy recipe, adapted from Cook's Country... and you won't even miss the heavy cream. The original recipe called for as much as 1/2 teaspoon of black pepper, but that's far too much for most of us. For that restaurant touch, don't forget to add a sprinkling of fresh, chopped parsley (Italian is best).
Lighter Fettuccine Alfredo
1 tablespoon butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1 cup freshly grated Parmesan or Grana Padano
1 8 or 9 oz. package fresh fettuccine
salt and pepper to taste
freshly grated nutmeg
Bring a large pot of water to boil over high heat.
Meanwhile, heat butter over medium heat in a large saucepan. Whisk in flour, stirring until mixture is smooth and golden, about 2 minutes. Whisk in milk and half-and-half. Drop in garlic and grate in a little fresh nutmeg. Season with salt and pepper. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce has thickened a bit, another 2 minutes. Remove garlic and stir in Parmesan or Grana Padano.
Add pasta to boiling water and cook until al dente, per package directions. Drain, reserving 1/2 to 1 cup of pasta cooking water. Toss pasta with white sauce, adding a few tablespoons of pasta water at a time so sauce reaches the desired consistency. Check for seasoning and serve with additional cheese at the table.
Lighter Fettuccine Alfredo
1 tablespoon butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1 cup freshly grated Parmesan or Grana Padano
1 8 or 9 oz. package fresh fettuccine
salt and pepper to taste
freshly grated nutmeg
Bring a large pot of water to boil over high heat.
Meanwhile, heat butter over medium heat in a large saucepan. Whisk in flour, stirring until mixture is smooth and golden, about 2 minutes. Whisk in milk and half-and-half. Drop in garlic and grate in a little fresh nutmeg. Season with salt and pepper. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce has thickened a bit, another 2 minutes. Remove garlic and stir in Parmesan or Grana Padano.
Add pasta to boiling water and cook until al dente, per package directions. Drain, reserving 1/2 to 1 cup of pasta cooking water. Toss pasta with white sauce, adding a few tablespoons of pasta water at a time so sauce reaches the desired consistency. Check for seasoning and serve with additional cheese at the table.
White Bean Stew
Do you ever find yourself with just a little too much meat sauce on hand? This is a delicious way to bring new life to your Bolognese. Adapted from the February 2009 issue of Every Day with Rachael Ray, I've omitted the pork sausage, since it's meaty enough, as well as used considerably less herbes de Provence... 2 teaspoons is plenty. If you really love your beans, feel free to add the additional can. I've also included a carrot, since my sauce uses a puree of carrots, celery, onion and garlic. By the way, Rachael Ray's idea of adding a pinch of allspice to the Bolognese is shear genius.
White Bean Stew
1/2 pound potatoes, cubed
1 carrot, sliced
1 15 oz. can cannellini or great northern beans, drained and rinsed
3 cups meat sauce
2 cups chicken broth
2 teaspoons herbes de Provence
salt and pepper to taste
Blanch carrots and potatoes until tender, about 10 to 15 minutes in a large pot; drain. Add in meat sauce, beans, chicken stock and herbs de Provence. Bring to a simmer and cook until slightly thickened, about 20 minutes. Check for seasoning and serve with freshly grated Grana Padano.
White Bean Stew
1/2 pound potatoes, cubed
1 carrot, sliced
1 15 oz. can cannellini or great northern beans, drained and rinsed
3 cups meat sauce
2 cups chicken broth
2 teaspoons herbes de Provence
salt and pepper to taste
Blanch carrots and potatoes until tender, about 10 to 15 minutes in a large pot; drain. Add in meat sauce, beans, chicken stock and herbs de Provence. Bring to a simmer and cook until slightly thickened, about 20 minutes. Check for seasoning and serve with freshly grated Grana Padano.
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