Chard is brilliant with pasta. I enjoy it with linguini, olive oil, garlic, and plenty of Parmigiano-Reggiano. Although, your blue cheese dish sounds excellent.
You guys are making me hungry! LOL!
Havarti on good crackers with a glass of Kendal Jackson cabernet.
Brilliant. I love root vegetables! In a gratin? Bloody brilliant.Again, a tweaking of a Nigel recipe:
Nigel (the revered) has a wonderful Potato Gratin recipe - Dauphinoise Potatoes.
(He cooks them from scratch, adds them to a roasting tin, or dish, peeled and sliced with plenty of finely diced garlic - rub the dish with the garlic first - and cream).
Now, from experience, cooking this from scratch in the oven, I have found that this takes hours, so I parboil them first (peeled, of course). You can reserve their cooking water for stock.
So, the standard recipe - as I have tweaked it - is parboiled (peeled) potatoes, along with plenty of diced garlic, in a roasting tin/dish, put into a preheated oven at around 150 (C). Add double cream, - and pour in enough cream so that the peaks of the potatoes are peeking out above the cream.
Nigel is sparing with the garlic (the recipe come so from one of his earlier books). I am not. I have been known to use a whole head of garlic, or half a head of garlic, when preparing this dish, or its many variants.
You can sometimes dilute the cream with milk if you prefer the sauce to be less rich. Personally, I like it rich - and cook for up to an hour, checking on it every twenty minutes or so. The potatoes drink the cream, and the top of the dish goes a lovely dappled, speckled brown.
This gratin dish goes with everything, by the way - steak, lamb cutlets, chicken, - whatever takes your fancy. You don't even need meat. Or fish.
Actually, this was another favourite.
Precisely because I made it so often, I tweaked it a bit. One form took dropping bits of blue cheese into the cream mix, to give a potato and blue cheese infused gratin. Parmesan has also been used for that, as has Comte.
A further tweak is to parboil a selection of root vegetables - @mobilehaathi might like this interpretation - say, potato, sweet potato, carrot, parsnip, and then, rinse, repeat: In other words, tip into a roasting tin, with plenty of garlic, add the cream, and put into the oven. Or, tip into a roasting tin, add your cream, grate your cheese, and add to the oven for the same length of time as the earlier recipe (45 minutes to an hour - anything under 35 will rarely be enough).
This is a superb winter dish - especially my own take, the root vegetable gratin version: That needs nothing else other than a green salad, or the wilted spinach/chard of the blue chases and pasta recipe.
Brilliant. I love root vegetables! In a gratin? Bloody brilliant.
We haven't tried it yet, but are looking forward to it. The wife just picked up a "baked brea." Will let everyone know how it was once we bake it! Seems kinda weird, but can you really go wrong with baked cheese!
Where did you get it? Sounds like a great idea.
Pretty simple to make, actually. You can use puff pastry, phyllo or your own dough recipe. I simple use puff pastry because it doesn't get soggy fast from the steam after taking it out and setting it somewhere. Also if you use any toppings within.
Off the top of my head, orange marmalade and apricot preserves work well with baked brie.
Pepeki | Traditional Pie from Epirus
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 10
A really easy pie with everyday ingredients that you can serve hot or cold. Use a wide and shallow baking pan because it must be thin.
By Argiro Barbarigou
Ingredients
Instructions
- 200g plain flour
- 1 teaspoon baking powder
- 2 eggs
- 400g full-fat strained yoghurt
- 1/4 teacup of extra virgin olive oil
- 1 tablespoon sweet paprika (optionally)
- 300g feta cheese, crumbled or coarsely grated
- Sieve the flour and baking powder together.
- Place the eggs, yoghurt, olive oil and paprika in a large bowl.
- Whisk with a whisker until you have a homogenous mixture, then, add the feta cheese and stir.
- Add the flour, a little at a time and combine everything using a spoon or with your hands.
- Grease with olive oil and dust-flour a 36cm shallow baking pan.
- Empty the lot in and smooth it over with the back of a spoon.
- Place the pan on the bottom shelf of a preheated oven and bake at 180ºC for 45 minutes, until golden and crispy.
Ingredients
How-to-videos
- 1kg/2lb 4oz Charlotte potatoes, peeled
- 250g/8oz bacon lardons
- 2 shallots
- 1 garlic clove
- 100ml/3½fl oz white wine
- 200ml/7fl oz double cream
- sea salt and freshly ground black pepper
- 1 whole Reblochon cheese (about 450g/1lb), sliced
Method
- For the tartiflette, preheat oven to 200C/400F/Gas 7.
- Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
- Drain and set aside to cool slightly.
- Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
- Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
- Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
Ok I have two recipes for my fellow cheese lovers.
Just to repeat for those who don't know me, I am Canadian of Greek origins currently living and working in Geneva Switzerland. So 3 different cheese cultural traditions to draw on. Well Canada like the US is a mix-but won't be featured today.
I'll start with the Greek side. There are actually many different types of cheese in Greece - more than feta. Though today's recipe features feta - nope not Greek salad or tyropita (filo pastry pie).
A pie from Epirus - Northern Greece around Ioaninna where my mother's family orginates. They called it "kashopta* but I found it listed as "pepeki" so here it is:
http://www.reveal-greece.com/pepeki-traditional-pie-from-epirus/
Great with a green salad and a nice white wine. Or on a table with mezzes.
[doublepost=1479060915][/doublepost]Now from my region of French-speaking Switzerland or more accurately the Savoy region of France (Haute Savoie) which borders Geneva. There is a heavenly soft cheese called reblochon that is possibly my favourite French cheese - even over camembert or roquefort. Soft, fragrant and full of flavour.
https://en.wikipedia.org/wiki/Reblochon
http://www.reblochon.fr/
So it marries very well melted served with potatoes. Here is the recipe for a specialty called tartiflette.
http://www.bbc.co.uk/food/recipes/tartiflette_59096
Personally I omit the cream and often the bacon - it's a bit heavy for my taste - and add root vegetables with the potatoes and maybe some broccoli or cabbage. Your tastes may be different.
It appears that one of the Lancashire bombs fell out of the refrigerator's back, bounced and landed on a cutting board where a knife appeared at of nowhere and cut the poor thing in half. And then, another magical force caused the cheese from within to be scooped out.
Very strange. Especially as it was I who discovered it had been cut by some force. I did try it later on and found it be very delectable. I'll be buying more.Strange, - aren't they? - these happenings for which there appears to have been no logical, rational, or scientific explanation.
Very strange. Especially as it was I who discovered it had been cut by some force. I did try it later on and found it be very delectable. I'll be buying more.
My recipe for a Carbonara is not for the faint of heart. It consists of equal parts of (free range and organic) bacon, full (organic) cream, the best Parmesan cheese you can lay your hands upon and lashings of freshly cracked black pepper.Anyone have good recipe for spaghetti carbonara? I know that this is a recipe that requires considerable quantities of (very good) Parmesan (that is, proper Parmigiano-Reggiano) cheese - the real stuff, that you buy as a block and grate yourself - but what else do people use when preparing this dish?
My recipe for a Carbonara is not for the faint of heart. It consists of equal parts of (free range and organic) bacon, full (organic) cream, the best Parmesan cheese you can lay your hands upon and lashings of freshly cracked black pepper.
Fry the bacon first, then add the cream, simmer till thickened adequately then introduce the cheese (freshly grated of course) slowly and finally add in lashings of freshly ground black pepper (to taste). Coat your pasta in the sauce and serve.
Simple, but yummy. I do not abide by the addition of either garlic or onions with my Carbonara, but each to their own.
I don't have a strict recipe, but I add a little lemon zest to the cream as I heat it up. It gives a very light citrus flavor that seems to cut the heaviness of the sauce and bacon. I've got some fatty cuts of lamb that will probably be turned into lamb bolognese the week after this one, after Thanksgiving. Probably pick up some good sausages from my specialist or grind some good beef which seems to be the healthier option.
Of noodles, I like spaetzle a tad more than other noodles. A perfect noodle should be cooked to al dente and the remainder cook with its own heat. It should take up the flavor of the sauce you use and it should deliver a warm enveloping feel in the mouth. It should stir the emotion of being wrapped up in a wonderful tufted comforter.
At least that's what I'd been told in the past. I've always been tempted to make one of those 3-10 day sauces. I've never had it before but I've been told it's heavenly.