Prime rib roast, also known as standing rib roast, is a traditional and luxurious choice for special occasions such as holidays and celebrations because it is an impressive and flavorful cut of meat. Prime rib is made from the ribs of the cow, which are …
Potatoes au gratin, also known as gratin dauphinois, is a classic French dish that consists of thin slices of potatoes baked in a creamy sauce made with milk or cream and grated cheese. It is a comforting and flavorful dish that is perfect for serving as a side or as a main course.
There are a few reasons why potatoes au gratin is so comforting:
- Potatoes are a comforting food in and of themselves. They are hearty and filling, and have a smooth and creamy texture when cooked.
- The creamy sauce and grated cheese add an extra layer of richness and flavor to the dish, making it even more comforting.
- The baking process results in a bubbly and golden crust on top of the potatoes, which adds a crispy and satisfying texture.
- The dish is typically served hot, which adds to its comforting nature.
Overall, potatoes au gratin is a comforting and satisfying dish that is perfect for serving on cold winter days or anytime you want a comforting and flavorful meal.
POTATOES AU GRATIN
- 2 ¼ pounds Idaho potatoes — peeled and sliced 1/8″ thick
- 1 pint whole milk
- 1 pint heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- pinch nutmeg
- 6 ounces Gruyere cheese — grated
- 4 ounces Parmesan cheese — grated
- 4 ounces bread crumbs
- 3 ounces unsalted butter
- In a large sauce pan, add the potatoes to the milk and bring to a boil. Simmer until the potatoes are par cooked. Meanwhile, in a separate sauce pan, heat the heavy cream just to a boil. Add the hot cream to the potato mixture. Season potatoes with salt, pepper, and nutmeg to taste. Butter a large casserole dish. Layer the potatoes, with the sauce, alternating the layers with the grated cheeses. Finish the top layer with the remaining cheese, bread crumbs, and dot remaining butter on top. Bake the gratin at 300 to 350°F, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and a crust has formed.
As a chef, I believe that guests enjoy broccoli salad with bacon and raisins because it offers a delicious balance of flavors and textures. The crispness of the broccoli is complemented by the salty and smoky bacon bits, while the sweetness of the raisins and …
Bread and butter pickles are a type of sweet and tangy pickle that is made by pickling thin slices of cucumber in a mixture of vinegar, sugar, and spices. They are often referred to as “sweet pickles” because of their sweet and slightly spicy flavor.
Bread and butter pickles are a refreshing and tasty addition to many dishes because they add a burst of flavor and crunch. They are a common condiment for sandwiches, burgers, and hot dogs, and are also delicious served alongside grilled or roasted meats. Some people also enjoy eating bread and butter pickles on their own as a snack.
Bread and butter pickles are a good choice for serving at barbecues, picnics, and other casual gatherings because they are easy to transport and can be served as a topping or a side dish. They are also a popular choice for serving at parties and other events because they add flavor and interest to a variety of dishes. Overall, bread and butter pickles are a tasty and refreshing choice for adding flavor and crunch to many different types of dishes.
Recipe By: N. Jay Sorensen, RD
Preparation Time: 3:20
Categories: Sauces, Stocks & Accompaniments
4 pounds pickling cucumbers — 4 to 6 inches
1 ½ pounds onions — thinly sliced
1/3 cup canning salt
ice cubes or crushed ice
3 cups cider vinegar
3 cups sugar
2 tablespoons mustard seeds
1 ½ teaspoons celery seeds
1 teaspoon ground turmeric
Cut ends from cucumbers and cut into 1/4 inch thick slices. Place in a large deep stainless steel bowl. Mix in onions and salt. Top with 2- to 3-inch layer of ice cubes or crushed ice. Let stand for 3 hours, replenishing ice as needed. In a heavy-bottomed 8 quart stainless steel sauce pan, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to the boil. Next, drain and rinse cucumber mixture and rinse. Add mixture to vinegar solution and return to a boil. Pack hot into prepared, wide mouth pint jars, leaving 1/2 inch headspace. Gently run a nonmetallic spatula between pickles and jar slides to release air bubbles. Wipe rims and threads clean; top with hot lids and firmly screw on bands. Process in boiling water canner for 10 minutes. Makes about 7 pints.
Are you ready for eight to tens hours of smoking beef brisket, pork shoulder, pork ribs, and whole chicken. It first requires a BBQ Rub of essential spices to balance the smoke and goodness of each choice of meat. Try this signature blend. Use liberally on all sides of meat and let stand for thirty minutes before placing in the smoker or grill.
Ingredients can be blended together in equal portions or follow the recipe measurements below.
- granulated garlic
- granulated onion
- cayenne pepper
- white pepper
- black pepper
- brown sugar
Mix together all ingredients in a small bowl. Use immediately in a table shaker or store in a air tight container until use. Apply liberally on pork, beef, and chicken. Grill over coals or smoke slow and low.
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 1 tablespoon cayenne pepper
- 2 teaspoons white pepper
- 1 tablespoon black pepper
- 4 tablespoons salt
- 4 tablespoons paprika
- 3 tablespoons brown sugar — packed
- Mix ingredients together and store in dry container.