RECIPE: POTATO AND ONION GRATIN; COMFORT FOOD TO FEED A FEW OR A CROWD

I love recipes that can feed a few folks or easily expand to feed an army on the cheap. Well, this is one of those dishes, it is comforting, delicious, so easy to make... best of all, it's so affordable, you can feed a huge crowd for not very much money. Yes, Parmegano-Reggiano is expensive so substitute something else if you must. This is really one of those recipes you will go to time and again. You remember how Bob Tuschman, the head honcho at Food Network said my food was like hot cocoa and warm flannel pajamas? Well, this dish is just that. Get ready to blow the diet; you might eat the whole thing!

Easy and affordable, a potato and onion gratin can feed a few people or a huge crowd!

POTATO AND ONION GRATIN

Serves 6   Prep: 15

Bake: 1 hour

 INGREDIENTS

3-4 large potatoes, peeled and sliced about 1/4 inch thick

1 medium yellow onion, sliced extremely thin

1 tablespoon unsalted butter, at room temperature

1 ½ teaspoons Kosher salt

½ teaspoon white pepper

¼ teaspoon ground black pepper

¼ teaspoon freshly grated nutmeg

3 tablespoons grated Parmigiano-Reggiano cheese plus 2 tablespoons for the top

3 tablespoons grated Gruyere cheese or any other cheese that melts nicely

1 cup heavy cream

1/4 cup milk (use low fat or whole, it doesn’t matter. I use 2%)

INSTRUCTIONS

Preheat oven to 350° F

Slice the potatoes and rinse. Keep them in water until you assemble the dish. Mix the salt, pepper, and nutmeg together in a small bowl. Set aside.

Liberally grease the bottom of a 12-inch casserole or gratin dish with the butter.

Drain the potatoes. Blot excess moisture with a paper towel. Arrange a layer of potatoes, overlapping them slightly on the bottom of the dish. Season with thesalt and pepper mixture. Add a very thin layer of onion, do not overlap. Add half of the cheese. Add another layer of potatoes. Season each potato layer with the salt mixture. Add the remaining cheese on top. There should be at least three layers, ending with the cheese on top. You may have more, depending on the size of the dish you used.

Mix the milk and the cream together. Carefully pour the cream mixture into the dish, taking care not to pour on the top of the cheese so that it goes down into the bottom of the dish. NOTE: You may not need the full 1 1/4 cups, based on the size dish you use. AND you can always omit the milk if you want a richer sauce.

Bake for 1 hour or until the potatoes are very soft, the milk is absorbed and the top is golden brown and delicious. It tastes best if allowed to sit for 5-10 minutes before serving.

RECIPE: ONE BITE PARTY APPETIZER GOUGERES AKA CHEESE PUFFS

There are lots of easy appetizers I have in my arsenal of recipes but this one is one of my favorites... Gougères, the fancy French name for cheese puffs, are simple to make and you can freeze them and reheat them later so that makes them perfect party food in my book. Based on a classic French recipe for cream puffs but without the sugar, this base recipe can be used for all sorts of things: make them a bit larger, slice in half and use as a bun for a tea sandwich, for example. With sugar, it becomes a cream puff when you fill it with custard. Perfect for just about any menu- make a ton and freeze some for later... they are best served warm. Change up the cheese as you like; the traditional method uses Comte or Gruyere. I like adding a bit of Parmesan, too. I often just use scraps of whatever cheese I have around that need to be used.

***Scroll down for v2 of this recipe which uses an ice cream scoop rather than a piping bag.

These are so easy and so delicious... Classic Cheese Puffs are always a hit.

GOUGERES (CHEESE PUFFS)

INGREDIENTS

11/2 cups water

1 stick unsalted butter, cubed

1 1/2 cups all-purpose flour

6 large eggs, beaten

1 1/4 cups shredded white Cheddar cheese (or use Gruyere for the traditionalist)

pinch cayenne pepper

1- 1/4 teaspoon coarse ground black pepper

1/2 teaspoon kosher salt plus 1 teaspoon for tops

INSTRUCTIONS

Prepare a sheet pan with parchment paper. Preheat oven to 400F degrees.

Put the water into a large pan over high heat. Add the butter and bring to a rolling boil. Remove from the heat. Add the flour all at once, stirring until the mixture becomes a smooth, thick paste with no lumps. Add in the beaten eggs, a little at a time, stirring vigorously after each addition until incorporated and the dough is not slippery.

Stir in cayenne, black pepper, and the cheese, and 1/2 teaspoon of the salt. Put the dough in a pastry bag or a ziptop bag and push it down into the corner. Snip the end.   

Pipe the dough into 2" mounds. Use a bit of water on your finger to tap down the top slightly so the tip won't burn. Sprinkle the top of each with the remaining sea salt. Bake at 400 for about 25-30 minutes or until dry and golden brown. Baking time is determined by how large you pipe the rounds. Check one by pulling it apart to make sure the inside is not still doughy.

Remove from the oven and pierce each puff to allow the steam to escape. Serve warm.

Leave off the cheese and you can make these to stuff with all sorts of goodies. Chicken salad comes to mind.....

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GOUGÈRES – v2

This recipe is a basic 1-1-1 ratio: 1 cup liquid, 1 cup flour, 1 stick butter. It works best using an ice cream scoop rather than a pastry bag.

Yield: about 36 using a small ice cream scoop

 INGREDIENTS

1/2 cup whole milk

1/2 cup water

1 stick unsalted butter (8 tablespoons) cut into 8 pieces

1/2 teaspoon fine sea salt

1 cup all-purpose flour

5 large eggs, at room temperature

1 1/2 cups (about 6 ounces) grated cheese, such as Gruyere or Cheddar

1/4 teaspoon cracked black pepper

DIRECTIONS:

Preheat the oven to 425˚ Fahrenheit. Position the racks to divide the oven into thirds. Line two baking sheets with parchment paper.

In a saucepan, bring the milk, water, butter and salt to a rapid boil over high heat. Whisk in the flour all at once and lower the heat to low. Switch to a wooden spoon and stir quickly until the dough comes together and a “crust” forms on the bottom of the pan. Continue stirring for 2 minutes to dry the dough.

Turn off the heat and allow the dough to sit for a minute. Add the eggs, one at a time. The dough will be slippery and appear broken, but it isn’t. Continue to beat the dough with the wooden spoon until the dough accepts the egg and isn’t slippery; then add the next egg and do the same thing until you have added all five eggs.

Beat in the grated cheese. Using a small ice cream scoop, drop the dough onto the prepared baking sheet leaving room for the dough to spread.

Place the baking sheets into the oven and turn down the heat to 375˚ Fahrenheit.

Bake for 12-15 minutes. Rotate the pans. Continue baking until the gougères are golden, firm and, of course, puffed, another 12 to 15 minutes. I find the cheddar takes longer to bake than the Gruyere.  

You may freeze the dough. Simply put them on a baking sheet and freeze solid, then store them in a freezer bag. You may bake them frozen, but it will take a bit longer.

COCKTAIL RECIPE: CHAMBORD FRENCH MARTINI

Have you tried Chambord liqueur lately? I was just fooling around with it earlier- I absolutely love it to spike my lemonade: mix fresh squeezed lemonade, cranberry juice, and vodka together and serve over ice. It is also a great quick dessert when you chill it and pour over Raspberry or lemon sorbet or vanilla ice cream It is sssoooo good!  As good as that is, this classic French Martini cocktail is my favorite. That might be because I was in Paris the first time I had one... typical, I guess. But since then, every time I have one of these, I'm transported back to a certain day, a certain ex-boyfriend, and a lovely cafe in Paris. Let's go back! (without the ex-boyfriend, that is).

CHAMBORD FRENCH MARTINI
The traditional garnish for this is a blackberry as shown but you can also garnish with a raspberry skewer because Chambord is made from raspberries and blackberries.

1 1/2 ounces vodka
1/2 Chambord Liqueur
3 ounces pineapple juice
Put all ingredients into a cocktail shaker with ice... shake, strain, serve. Yum.