Σκορδόψωμο με Gorgonzola
ΥΛΙΚΑ
- 1 μπαγκέτα ψωμί
- 1/4 φλιτζάνι βούτυρο
- 1/2 φλιτζάνι τυρί Gorgonzola
- 2 σκελίδες σκόρδο
- Μαϊντανός
- αλάτι και πιπέρι
- Φρέσκια τριμμένη παρμεζάνα
- Αποξηραμένο βασιλικό η ρίγανη
ΕΚΤΕΛΕΣΗ
Προθερμαίνουμε το φούρνο στους 180
Ψιλοκόβουμε το σκόρδο και ανακατεύουμε καλά σκόρδο, το βούτυρο, το μαϊντανό, αλάτι και πιπέρι και (βασιλικό η ρίγανη προαιρετικά)και gorgonzola ,αφαιρούμε την ψίχα από το ψωμί. Γεμίζουμε με το μείγμα .Ρίχνουμε λίγη παρμεζάνα επάνω στην φραντζόλα και κόβουμε σε φέτες ,αφήνοντας το σχήμα της φραντζόλας,καλύπτουμε με αλουμινόχαρτο
Ψήνουμε για 10 έως 20 λεπτά
Από Thibeault
ΠΑΤΑΤΟΣΑΛΑΤΑ
5 μέτριες πατάτες
3 αυγά
10 λωρίδες μπέικον
10 πολύχρωμα τοματίνια
1 κ.σ. μαϊντανό
1 κ.σ. σχοινόπρασο
μαγιονέζα
-Σε μια κατσαρόλα βράζουμε τις πατάτες,τις σουρώνουμε, τις ξεφλουδίζουμε και τις κόβουμε σε κύβους.
-Βράζουμε τα αυγά,τα κόβουμε και τα βάζουμε μαζί με τις πατάτες.
-Ψιλοκόβουμε το μπέικον, το σοτάρουμε σε αντικολλητικό τηγάνι και το ρίχνουμε μαζί με τα υπόλοιπα.
-Στο ίδιο μπολ προσθέτουμε τα τοματίνια,τον ψιλοκομμένο μαϊντανό,το ψιλοκομμένο σχοινόπρασο ,αλάτι και πιπέρι.
-Τέλος στο μπολ,προσθέτουμε μαγιονέζα.
Αρωματικές πατάτες φούρνου
7 μέτριες πατάτες
2 κ.σ. βούτυρο
4 κ.σ. ελαιόλαδο
χυμό από 1 λεμόνι
1 κ.σ. μέλι
1 κ.σ. μουστάρδα
2 φύλλα δάφνη
θυμάρι
ρίγανη
χοντρό αλάτι
πιπέρι
-Πλένουμε πολύ καλά τις πατάτες,επειδή θα τις μαγειρέψουμε με τη φλούδα τους.Τις κόβουμε σε μεγάλα κομμάτια και τις τοποθετούμε στο ταψί.
-Στο ταψί με τις πατάτες προσθέτουμε όλα τα υλικά και ψήνουμε στους 180'C.
Wash and dry the Anaheim chilies, bell peppers and jalapenos prior to roasting.
I always use thick cut bacon, dice it into 1/2 inch slices.
Dice, peeled russet potatoes into 1 inch chunks.
After peppers are roasted allow them to rest.
Dice all four peppers into small chunks. You can choose to devein the jalapenos
to reduce the spice.
Add heavy cream and whole milk to pot after you reduce the heat to medium
to prevent the cream from boiling.
Ladle soup into a large hallowed out bread bowl and serve.
For parties I suggest using mini bread bowls and creating a soup bar.
Gratin Dauphinois
Εύκολες πατάτες ογκρατέν με τραγανή κρούστα
Το «γκρατινάρισμα» ή Γαλλικά «au gratin» είναι μια τεχνική ψησίματος, όπου η επιφάνεια του φαγητού είναι καλοψημένη και τραγανή, είτε σκέτη είτε με ένα μείγμα τριμμένης φρυγανιάς και τυριού. Το πιο διάσημο ογκρατέν, αυτό με τις πατάτες, λέγεται «gratin dauphinois» κι έχει πάρει το όνομά του από την περιοχή Dauphine στην νοτιο-ανατολική Γαλλία. Αρωματίζουμε το ταψί με λίγο σκόρδο, απλώνουμε τις πατάτες σε πολύ λεπτές φέτες, αλατοπιπερώνοντας σε κάθε στρώση, περιχύνουμε με κρέμα γάλακτος και ψήνουμε. Απλά πράγματα.
Υλικά
- 1 κιλό πατάτες (περίπου 4-5 μεγάλες)
- 200γρ γραβιέρα τριμμένη
- 100γρ κασέρι τριμμένο
- 500ml κρέμα γάλακτος με λιγότερα λιπαρά ("για ζυμαρικά")
- 1 σκελίδα σκόρδο ολόκληρη
- 4 κουτ. σούπας βούτυρο
- αλάτι, πιπέρι
- μια πρέζα τριμμένο μοσχοκάρυδο
- 1 σακουλάκι πατατάκια ή 2 φρυγανιές τριμμένες
Εκτέλεση
Προθερμαίνουμε το φούρνο στους 200C στις αντιστάσεις. Ξεφλουδίζουμε τις πατάτες και τις κόβουμε στη μέση. Βράζουμε μπόλικο αλατισμένο νερό σε μεγάλη κατσαρόλα και τις βράζουμε για 10-15 λεπτά, να μαλακώσουν ελαφρά (τόσο όσο να τσιμπιούνται εύκολα με το πιρούνι αλλά να μην διαλύονται).
Βγάζουμε τις πατάτες από το νερό και τις αφήνουμε να κρυώσουν για να μπορούμε να τις δουλέψουμε. Αφού κρυώσουν, τις κόβουμε σε πολύ λεπτές φέτες.
Βγάζουμε τις πατάτες από το νερό και τις αφήνουμε να κρυώσουν για να μπορούμε να τις δουλέψουμε. Αφού κρυώσουν, τις κόβουμε σε πολύ λεπτές φέτες.
Βουτυρώνουμε καλά ένα τετράγωνο ταψί ή πυρέξ, διαστάσεων 25Χ25 εκατοστά. Παίρνουμε τη σκελίδα σκόρδο και τρίβουμε το ταψί παντού να πάρει τη μυρωδιά. Πετάμε το υπόλοιπο σκόρδο.
Απλώνουμε μια στρώση πατάτες. Αλατίζουμε και πιπερώνουμε. Πασπαλίζουμε με ελάχιστο τριμμένο μοσχοκάρυδο. Απλώνουμε λίγα μικρά κομματάκια βούτυρο εδώ κι εκεί. Πασπαλίζουμε με το ⅓ των τυριών. Επαναλαμβάνουμε: μια στρώση πατάτες, αλάτι, πιπέρι, μοσχοκάρυδο, λίγο βούυρο, τριμμένο τυρί - μέχρι να τελειώσουν οι πατάτες.
Ρίχνουμε όλη την κρέμα γάλακτος πάνω στις πατάτες. Τρίβουμε ένα σακουλάκι πατατάκια Lays (το πράσινο σακουλάκι) με τις χούφτες μας πάνω στις πατάτες. Πασπαλίζουμε με όσο τυρί περίσσεψε. Σκεπάζουμε το ταψί με αλουμινόχαρτο. Ψήνουμε το ογκρατέν σκεπασμένο για 1 ώρα. Ξεσκεπάζουμε, χαμηλώνουμε τη θερμοκρασία στους 180C και ψήνουμε για μισή ώρα ακόμα,σε αντιστασεις να ροδίσει καλά η επιφάνεια.
KFC
KFC BBQ Baked Beans
2 15−ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans
into a covered casserole dish. Combine the water with the cornstarch in a small bowl
until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients
into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.
2 15−ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans
into a covered casserole dish. Combine the water with the cornstarch in a small bowl
until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients
into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.
KFC Extra Crispy
1 whole frying chicken, cut up
6−8 cups shortening
Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in
a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients (flour, salt,
pepper and MSG). When the chicken has marinated, transfer each piece to paper
towels so that excess liquid can drain off. Working with one piece at a time, first
dip in egg and milk then coat the chicken with the dry flour mixture, then the egg
and milk mixture again, and then back into the flour. Be sure that each piece is
coated very generously. Stack the chicken on a plate or cookie sheet until each piece
has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry
half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so
that each piece cooks evenly. Remove the chicken to a rack or towels to drain for
about 5 minutes before eating.
1 whole frying chicken, cut up
6−8 cups shortening
Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in
a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients (flour, salt,
pepper and MSG). When the chicken has marinated, transfer each piece to paper
towels so that excess liquid can drain off. Working with one piece at a time, first
dip in egg and milk then coat the chicken with the dry flour mixture, then the egg
and milk mixture again, and then back into the flour. Be sure that each piece is
coated very generously. Stack the chicken on a plate or cookie sheet until each piece
has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry
half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so
that each piece cooks evenly. Remove the chicken to a rack or towels to drain for
about 5 minutes before eating.
KFC Pork BBQ Sauce
2 1/2 cups Water
1/4 cup Vinegar
1 tablespoon Sugar
3 teaspoons Pepper
2 tablespoons Butter
3 teaspoons Salt
1/4 cup Chopped onion
1 Clove garlic, minced
1 teaspoon Red pepper
2 teaspoons Chili powder
1 teaspoon hot pepper sauce
1 teaspoon Dry mustard powder
3 tablespoons Worcestershire sauce
Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce
heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting
meat with this at the beginning of the cooking process. Baste and turn until pork
registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)KFC Pork BBQ Sauce 5
2 1/2 cups Water
1/4 cup Vinegar
1 tablespoon Sugar
3 teaspoons Pepper
2 tablespoons Butter
3 teaspoons Salt
1/4 cup Chopped onion
1 Clove garlic, minced
1 teaspoon Red pepper
2 teaspoons Chili powder
1 teaspoon hot pepper sauce
1 teaspoon Dry mustard powder
3 tablespoons Worcestershire sauce
Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce
heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting
meat with this at the beginning of the cooking process. Baste and turn until pork
registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)KFC Pork BBQ Sauce 5
KFC Extra Crispy Strips
Marinade:
4 cups water
1 tablespoon salt
1/2 teaspoon MSG
Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips. . Preheat the shortening in a deep−fryer to
350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture.
Dip the the chicken into the coating. Fry in fryer a few at a time till they are
golden brown and float. Remove the chicken to a rack and allow to drain for 5 minutes.
Marinade:
4 cups water
1 tablespoon salt
1/2 teaspoon MSG
Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips. . Preheat the shortening in a deep−fryer to
350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture.
Dip the the chicken into the coating. Fry in fryer a few at a time till they are
golden brown and float. Remove the chicken to a rack and allow to drain for 5 minutes.
Spisy Roasted four Chiles Potato Soup
This is my baby girl favorite soup. I have been making this soup for her since
she was three years old. I used to remove the seeds from the jalapenos
but the older she get the spicier she likes it.
she was three years old. I used to remove the seeds from the jalapenos
but the older she get the spicier she likes it.
Wash and dry the Anaheim chilies, bell peppers and jalapenos prior to roasting.
I always use thick cut bacon, dice it into 1/2 inch slices.
Dice, peeled russet potatoes into 1 inch chunks.
After peppers are roasted allow them to rest.
Dice all four peppers into small chunks. You can choose to devein the jalapenos
to reduce the spice.
Add heavy cream and whole milk to pot after you reduce the heat to medium
to prevent the cream from boiling.
Add 1 cup of grated cheese to soup and stir well. Do not boil soup when adding
cream and cheese.
Ladle soup into a large hallowed out bread bowl and serve.
For parties I suggest using mini bread bowls and creating a soup bar.
This soup is rich and creamy with a little kick of spiciness.
It will surely warm you up.
If you can't handle the heat, I would suggest you limit or omit the jalapenos.
It will surely warm you up.
If you can't handle the heat, I would suggest you limit or omit the jalapenos.
Spicy Roasted Four Chiles Potato Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients:
4 large russet potatoes, peeled, diced into 1 inch chunks
5 Anaheim chilies
1 bell pepper red
1 bell pepper yellow
2-4 jalapenos (optional)
5 cloves of garlic
½ red onions, diced
6 slices of thick cut bacon
2 c. heavy cream
1 c. whole milk
1 can of chicken broth
4 tbsp. of extra virgin olive oil
2 tbsp. butter
4 tbsp. flour
1 cup of cheese
Soup spice blend (recipe below)
Garnish:
Bacon
Green onions
Cheese
Sour cream
Directions:
Preheat oven to broil. Rinse and dry Anaheim Chiles, bell peppers, and jalapenos.
In a baking pan add chilies, bell peppers, jalapenos and garlic.
Cover vegetables with two tablespoons of olive oil and ½ teaspoon of salt.
Roast until skin blisters on peppers turning roast the other side.
In a baking pan add chilies, bell peppers, jalapenos and garlic.
Cover vegetables with two tablespoons of olive oil and ½ teaspoon of salt.
Roast until skin blisters on peppers turning roast the other side.
While peppers are roasting, place two tablespoons of olive oil in a large soup pot
on medium high heat. Dice bacon into ½ inch slices. Cook bacon in oil until
bacon is crispy, remove, drain and set aside.
on medium high heat. Dice bacon into ½ inch slices. Cook bacon in oil until
bacon is crispy, remove, drain and set aside.
Add 2 tablespoons of butter to bacon grease; add chopped red onion and sauté 5 minutes. Add diced potatoes to pot and add 1 tablespoon of soup spice blend, reduce heat to medium.
Sauté mixture for about 15 minutes, stirring occasionally. Add flour and sauté
about 5 minutes more.
Sauté mixture for about 15 minutes, stirring occasionally. Add flour and sauté
about 5 minutes more.
Remove vegetables from oven and cover with a towel for about 5 minutes.
Remove Anaheim chilies, peel skin off of them and devein.
Dice bell peppers, jalapenos and garlic.
Remove seeds from jalapenos if you don’t want the heat.
Remove Anaheim chilies, peel skin off of them and devein.
Dice bell peppers, jalapenos and garlic.
Remove seeds from jalapenos if you don’t want the heat.
Add diced vegetables to pot and add 1 tablespoon of spice blend to pot.
Stir mixture and add 1 can of chicken broth to pot and stir well.
Let cook about 10 minutes are until potatoes are tender, stirring occasionally.
Stir mixture and add 1 can of chicken broth to pot and stir well.
Let cook about 10 minutes are until potatoes are tender, stirring occasionally.
Don’t forget to scrape the bottom of the pot that is where all the goodies are.
With a whisk, mash potatoes until desired chunkiness. If you have an immersion blender
that would work well or you could use a regular blender but please be careful when
blending hot things, I learned this lesson the hard way.
With a whisk, mash potatoes until desired chunkiness. If you have an immersion blender
that would work well or you could use a regular blender but please be careful when
blending hot things, I learned this lesson the hard way.
Reduce heat to medium low, add heavy cream and whole milk and stir.
Add last tablespoon of soup spice blend and stir well, let cook about 5 minutes.
Add last tablespoon of soup spice blend and stir well, let cook about 5 minutes.
Add 1 cup of cheese and stir well. Let cook 5 more minutes and serve.
Garnish soup with extra cheese, green onions, sour cream and bacon if desired.
Garnish soup with extra cheese, green onions, sour cream and bacon if desired.
Soup Spice Blend:
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. oregano, dried
½ tbsp. black pepper
½ tbsp. paprika
½ tbsp. creole seasoning
1/2 tsp. cayenne pepper (optional)
Pinch of thyme
Mix together, do not forget to crush oregano between hands to release flavor.
By Creole Contessa
