Au Gratin Potatoes - Easier than You Think

You'll never want to make a boxed version again.

I served these last night for our next door neighbor and his 5th grade daughter.  She was the first to finish.

This will be an easy crowd pleaser for holiday get-togethers.  Mom serves homemade au gratin potatoes every Christmas, so I know this will go very well with an Easter ham.

They also were a great accompaniment to our crock pot BBQ ribs last night.

This recipe can be done economically or you can be really decadent and use artisan cheeses.  The cheese sauce is the same as when I make homemade macaroni and cheese.

My special ingredient is cream cheese, or goat cheese when I can afford to splurge.  I have found that they bring the same creaminess as using whole milk or cream but adds more flavor and dimension ; therefore, more delicious and addictive.


Prep Time:  approx. 20-30 minutes.  Cook time: 1 1/2 hours  Makes approx. 6-8 servings  (you or your guests will WANT leftovers)

Ingredients:

2 Tablespoons butter
2 Tablespoons olive oil
4 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dry rosemary, or 3 teaspoons fresh (I used 2 teaspoons of powdered rosemary from Penzey's Spices - online ordering possible if no retail stores are around)
2 Tablespoons parmesan cheese

2 cups of shredded or finely diced cheese.  (I used a cup of extra sharp cheddar and a cup of sliced swiss chopped into tiny squares)
4 ounces of cream cheese (half of a standard package) or 4 ounces of goat cheese

6 cups of yukon gold or russet potatoes, peeled and thinly slices (about 6-7 medium potatoes)

3/4 cup of white or yellow onion, finely diced (about one medium)

1 large or two small cloves garlic, minced

Non stick cooking spray


Preheat oven to 350

Peel and slice onions as thin as possible.  Use a mandolin if available and use most narrowest blade.  Keep the slices submerged in a bowl of cold water so they don't turn gray by the time you need them.

Dice onion and garlic and set aside

In a large saucepan, melt butter and add oil on low heat 

Sprinkle in flour and mix until all is smooth

Add milk slowly while mixing to retain smoothness

Add salt, pepper, rosemary and parmesan

Turn stove to medium heat and add the rest of the cheese.  Stir until melted and smooth.  

Turn stove onto high and stir until sauce starts to bubble up.  Remove from heat.

Add onion and garlic, drain potatoes from the water and add.  Stir well.

Pour into a casserole dish or individual gratin bakers that have been sprayed with non-stick cooking spray.  Cover with foil.

Bake one hour.  Uncover.  Bake 30 minutes until fork tender and until desired browning.

Enjoy.

Easiest Way to Make Fresh Mozzarella Cheese

Making tasty, fresh mozzarella cheese is easier than you think, especially with this 30 minute method.

 I tried two other 'traditional' methods I found online.  I can see where these methods were necessary in the process and most likely had spectacular results for the seasoned at-home cheese maker with a double boiler, curd cutting knife, etc.  This newbie came upon humorous, lumpy and tasteless results.

This method was the easiest and tastiest.   All you need is milk, distilled water, citric acid and rennet.  Citric acid can most likely be found in the section of canning materials at most local groceries and even big box stores.  Or, you can buy it online along with your tablet or liquid rennet, which may be the only place you will find rennet to buy.

You will also need a cooking thermometer and thick dishwashing gloves.  

Don't skimp on the salt.  Without salt, any cheese will only taste like hard milk.  

Hey, that sounds like a cool band name: Hard Milk.  That now ranks up there with the other name for my fantasy rock band, The Meaty Bits, inspired by our cats' favorite canned food.

Whole milk of course works best.  2% will be a bit more like string cheese; just a bit.

DO NOT use ultra pasteurized milk for ANY cheese you try to make.

Distilled water IS the best, for this and any cheese you try to make, especially at the beginner stage like me.

Here is the link to my favorite, easiest mozz recipe.  I divided it by half and came up with the photo you see.

Enjoy, and a BIG THANKS TO THE CREATOR OF THIS EVERYMAN METHOD.

http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/

My First Time Making Cheese

India calls this Paneer.  The US calls it Farmer's Cheese.  I call it easy and delicious.  I was astonished at how wonderful this was.  It does taste like chevre goat cheese and has a similar texture - spreadable with a light creamy fluffiness.  

I had NO plans on blogging about my first evening (second try) of making cheese.  I had plans on blogging about my 6th or 7th creations, after authentic and more complex ingredients will be delivered.

Yet,   this recipe link is too good and too easy not to share.  I made this the first time with 1 pint of whole milk with 2 tablespoons of lemon juice.  After a lot of squeezing after taking the warm curd out of the cloth,  I rolled it into a ball and put it into a bowl of ice water.  I stored it in some of its drained whey.  It tasted fine, but had more of a firm texture.  It was actually more chewy, slicable and meltable.  

I prefer the goat-like--chevre.  Goat's milk is not easy to find around these parts.  Regular milk, lemon, vinegar or pure citric acid is.  No wonder this is a simple "Farmer's Cheese" across the globe or part of your own family's heritage.

I don't know how to mold this yet, nor do I yet have any cool molds. Time will come.

Until then, this cheese does just fine in a small bowl or ramekin.

If this is your first time, consider making half or a quarter of the batch that I am posting.  I did, and wasn't sorry I got two different outcomes.  Everyone deserves a practice swing.

I'll have more photos of my own when I'm actually ready to post.  Until then, and always, refer to THIS LINK:  as my inspiration.

Chocolate Pecan Pie

You really won't believe how easy this is unless you read and try it for yourself.  You don't even need an electric mixer.

I have done this recipe with homemade pie crust, as well as the refrigerated and frozen crusts and pie shells.  However, I generally use one or two pre-made graham cracker crusts which seem to be a huge hit.  It may not look as pretty when served.  The mixture soaks into the crust and creates a toffee-like, chewy bottom, which seems to induce much eye-rolling and yummy sounds.  

This recipe with the graham crusts has become a favorite of my husband's, his co-workers and our friends.  So, here's the easy-peasy:

Pre-heat oven to 300 degrees F

1 or 2 ready-made graham cracker crusts

1 cup brown sugar, firmly packed
2 tablespoons of melted, salted butter (you can use unsalted if necessary)

1 teaspoon vanilla extract

1/2 teaspoon of almond extract

1/4 cup of unsweetened cocoa powder
3 eggs
1 cup light corn syrup or molasses
1 cup (8 ounces) of pecan halves or pieces

Add everything except eggs and syrup and nuts to a large bowl.  Mash together until well blended.  Add eggs and mix them in.  Add syrup and mix until throughly combined.  Add nuts and stir until distributed.

Pour into one pie shell, or evenly distribute to two.

Bake 60 minutes for one, 40 - 45  minutes for two, or until the middle has a slight spring-back to the touch.

If you leave the mixture to only one pie shell you may have some extra or overflow.  Cover cookie sheet with foil and place pie on top.  If you use two graham crusts you will definitely see graham on the top, but it usually crumbles during baking or slicing.

As I said before, this won't be the easiest or prettiest slice of pie that you have served.  But, because of the flavor and the now-demanded graham crust to make a chewy bottom crust, no one will worry about its appearance. 

Chile Pasilla and Garlic Soup - a Healthy Fiesta for Your Taste Buds

My three favorite things about visiting Cozumel, Mexico are diving, eating and grocery shopping to bring a bit of this beautiful island and country into my own cocina.  

I just came home from another delightful journey to Cozumel.  I can still feel the power of Nature's currents pushing us along fantastic drift dives.  I can still taste the tacos I had with a group of nine at Los Otates, where the entire bill for nine with dinner, water and beer cost us $77 US dollars.   I bought a heap of chiles I don't usually find in the international markets, or even in the local mercados, especially for the price I paid.

Today I tried a delicious soup from my new package of Pasilla Chiles.  Before trying, I've read that they are a lower to medium-hot pepper with a sweet, but smoky flavor with hints of cocoa, excellent for salsas, stews and soup.  These are sometimes used for mole sauces.  I also read that ancho peppers are mistaken for pasillas up here in the States, but are a good substitute if the real deal is not available.

This soup is wonderful for so many reasons.  It's vegan (without the sour cream), vegetarian, low carb, low fat and healthy.  Just guessing with the said ingredients, it's probably low-calorie and vitamin-packed.  It is also not too hot or spicy for those who prefer things that way.  It's savory, earthy and perfect comfort food in the colder months.

I found an easy, low-cost way to do this soup on the Food and Wine website.  I tried the recipe exactly, but found the soup slightly bland.  I know in my Mexican travels and recipes that not all Mexican cuisine needs to be spicy; however, I did need a bit more depth to remind me of the savory but not spicy flavors I was enjoying a week ago in soups and stews.

So, this is my altered recipe adapted from the Food and Wine recipe I found here.

I opted not to make my own croutons, and did not have an avocado on hand for the toppings.  I did not use crème fraîche, as the original recipe calls for.  I am just guessing that the average Mexican home cook on a budget tighter than ours use sour cream instead.


You will need:
large saucepan 
your favorite way to puree - food processor, stick blender, regular blender, etc.

1. 3 large dried pasilla chiles
2. 1 quart hot water, boiled
3. 2 tablespoons olive oil
4. 1 medium onion, coarsely chopped
5. 1 head garlic, cloves peeled and coarsely chopped
6. 1 large tomato, cut into 1-inch dice
7. 1 teaspoon dried oregano, preferably Mexican
8. 1 teaspoon powdered cumin
9. 1/2 Tablespoon of concentrated tomato paste, or 1 Tablespoon of regular
10. Salt to taste (start with 1/2 teaspoon, go from there)
11. 1/2 of a lime
12. 1/4 cup sour cream
13. 1 Hass avocado, cut into 1/2-inch dice (optional)
14. 1/4 cup cilantro leaves

In a large bowl, cover the chiles with the boiled water; set plate over the chiles to keep them submerged. Let soak until softened, about 20 minutes.






  

Strain and reserve the soaking liquid. Do this by taking out the chilies first, in what now should be finger-friendly warm water.  Squeeze gently to get more of the flavorful liquid and seeds out before straining. Stem (if necessary), seed and coarsely chop the chiles.

 
In a large saucepan, heat 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chopped chiles and cook, stirring, for 1 minute. Add the tomato, oregano, a pinch of salt and the strained chile soaking liquid and bring to a boil. Cover the soup and simmer gently over low heat for 20 minutes.

Working in batches, puree the soup in a blender, processor or your stick blender. Return the soup to the saucepan, bring to a simmer and season with salt to taste, tomato paste, cumin and squirt in the lime.  Simmer low and uncovered for 20-30 minutes to slightly reduce, thicken and marry the new additions.

Ladle the soup into bowls. Top with sour cream, avocado, cilantro leaves, croutons and serve.

Makes about four 1 cup servings.  (One cup for me, three for my husband)

Muy delicioso!

(Very delicious)!

Thank you for reading!