Monday, December 7, 2009

Potatoes Gratin




Ingredients:

-2 1/4 lb potatoes
-4 cups of whipping cream
-6 cloves of chopped garlic
-2/3 cup fresh grated Gruyere cheese (or Cheddar)
-salt, pepper and nutmeg to taste

Directions:

Peel and wash the potatoes. Pour the cream in a pot. Thinly slice the potatoes. Place them in the pot. Add chopped garlic, salt, pepper, and a pinch of nutmeg. The potatoes should be totally covered by not "swimming" in the cream. Bring to a boil on medium heat. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot.

Arrange the potatoes evenly in a generously buttered dish. The bottom of the dish can be rubbed with garlic. Cover completely with grated cheese. Place the gratin on a baking tray just in case the cream boils over. Cook in the oven at 425 degrees F for about 30 min. Then reduce heat to 350 degrees F for 15-20 minutes. Cook until the potatoes become golden brown on the top and cooked on the inside.

Serve hot. Serves 6.

Hungarian Hamburger Steaks



Ingredients:
-1 1/2 pounds extra-lean ground beef
-1 large onion, chopped
-6 cloves garlic, pressed
-3 teaspoons paprika
-1 1/2 tsp dried marjoram
-salt and pepper to taste
-1 cup sour cream

Directions:

In a bowl, mix together ground beef, onion, garlic, paprika, marjoram, salt, and pepper until well combined.
Divide into 6 equal portions; with wet hands, form into patties.
Heat grill, grill on medium, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

Serve with sour cream for dipping....I also like to serve with horseradish sauce.

Saturday, December 5, 2009

French Onion Soup


This, if you want it to be authentic, should have a slice of gluten free bread on it, but you don't HAVE to have it. You could just gob ooey-gooey cheese on top. You can find gluten free bread at health food stores like Whole Foods and even Trader Joes (Brown Rice Loaf). Tip about gluten free bread -- toast it! It tastes a whole lot better for your guests.

-2 cups thinly sliced yellow onion (2 large)
-2 tablespoons butter or margarine
-4 cups beef broth (SWANSONS regular and organic..NOT SEASONED...PACIFIC NATURAL FOODS are gluten free)
-2 tablespoons dry sherry or dry white wine (optional)
-1 teaspoon Worcestershire sauce (LEA AND PERRINS is gluten free)
-Dash black pepper
-6 slices GLUTEN FREE bread, toasted
-1 cup shredded Smoked Cheddar, Gruyere, or Jarlsberg cheese (4 ounces)

DIRECTIONS
In a large saucepan cook onion, covered, in hot butter over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Meanwhile, arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice.

Serves 6 as part of a main course or 4 as THE main course.

Tuesday, December 1, 2009

Oven Roasted Potatoes with Onions


Woops! This was so good that there was none left when it was time to take the picture!



Ingredients

* 1/8 cup olive oil
* 1 onion chopped
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed

Directions

1. Preheat oven to 475 degrees F
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.