Thursday, February 23, 2012

Potato and Creme Fraiche Gratin

This is a great base, you can add minced garlic, trade out the sage for thyme or vary the cheeses.

2 medium sweet potatoes or yams, peeled
2 large Yukon Gold potatoes
8 ounces creme fraiche
1 teaspoon dried sage
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sliced green onions
1 cup grated Gruyere
1/4 cup grated Parmesan
1/4 cup half and half

Heat oven to 400F. Butter 12x8 inch baking dish. Slice all potatoes thinly (best using a mandoline) and put in water with a little vinegar. Blend creme fraiche, sage, salt and pepper together.
Dry potatoes on paper towels and place half of them in bottom of baking dish, spoon half of creme fraiche mixture over top and smooth to cover. Sprinkle with half of green onions and half of cheeses. Repeat and pour in half and half along the side of dish.
Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until top is browned and potatoes are tender.
Serves 6

Wednesday, February 22, 2012

Red Curry with Chicken and Brown Rice

This is similar to the Quick Red Curry dish posted earlier on the blog, only with boneless chicken breasts.

Sunday, February 19, 2012

Tropical Green Drink

Longing for the tropics but stuck in the cold of winter? Here is a drink that will transport you.
8 ounces coconut water
2 cups greens (spinach, romaine, kale, etc.)
1 cup of chopped pineapple
1 cup of chopped mango
honey to taste, if desired

Blend the water and greens together until juiced. Add the pineapple and mango, blend well.
Serves 2

Thursday, February 16, 2012

Flourless Oatmeal Peanut Butter Cookies

This is a gluten free cookie recipe that I found on the back of Trader Joe's rolled oats bag.
1/4 cup of butter
1 1/4 teaspoon baking soda
3/4 cup sugar
3 cups rolled oats
3/4 cup brown sugar
6 ounces chocolate chips
2 eggs
1/2 cup chopped walnuts
1 teaspoon vanilla
1 cup peanut butter

Preheat oven to 350F. In a large bowl, combine sugar, brown sugar, and butter and beat until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart. Bake 10-12 minutes until lightly brown around edges.
Makes about 48 cookies.

Thursday, February 9, 2012

Braised Artichokes

Recently, I learned that braising artichokes is a great alternative to steaming them and that the blue color on the outside leaves means they have been kissed by frost and that adds a sweetness to them.
2 large artichokes
2 garlic cloves, peeled and smashed
1/2 cup dry white wine
2 cups vegetable or chicken stock
2 Tablespoons olive oil
salt and pepper

Trim stems of artichoke and cut tips of leaves. Cut artichoke in half lengthwise and scoop out fuzzy choke bits. Keep artichoke halves in lemon water to keep from browning.

Heat olive oil in saute pan and put artichokes heart side down and saute until caramelized. Add white wine and garlic and reduce slightly. Add stock half way up artichokes, season with salt and pepper. Cover and simmer for about 15 minutes. Turn artichokes, cover and cook about another 20 minutes until artichokes are done, a leaf comes out easily when pulled. Serve hot with melted butter.

I chilled these artichokes and served with caper mayonnaise.

Caper Mayo:
1/2 cup Mayo or Vegenaise
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
dash of Tabasco
1 Tablespoon capers
dash of smoked salt

Friday, February 3, 2012

Roasted Cauliflower

Kati made this for dinner using broccoli and even the little kids gobbled this up, so tonight I tried it with cauliflower and got the same results.
1 head of cauliflower, small florets
2 teaspoons olive oil
3 cloves of garlic, sliced
1 Tablespoon fresh lemon juice
sprinkle of Alfies seasoning
1 Tablespoon of shredded Parmesan cheese

Preheat oven to 400F.
Line a baking sheet with foil.
Mix cauliflower, olive oil, garlic, lemon juice and Alfie's seasoning together in a bowl and put on baking sheet.
Roast for about 30 minutes. When finished sprinkle with Parmesan, serve hot.