1/3 cup finely grated Gruyere cheese
¼ cup finely grated Parmigiano Reggiano
2 cups heavy cream
2 medium garlic cloves, mined
2 tablespoons harissa
4 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 tablespoons unsalted butter
Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and harissa to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
I modified this recipe from NYTimes.
Roast the Brussels sprouts with a drizzle of olive oil and sprinkle of salt and pepper in a 400 degrees oven for 15 minutes, till golden brown. Set aside and let cool.
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup fresh parsley, leaves picked and cleaned
2 tablespoons tahini, room temperature
Juice of one large navel orange
Juice of one lime
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon pepper
Mix all the ingredients in a bowl, check for seasonings and adjust if necessary.
Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or fix seasonings by adding salt and pepper. Serve room temperature.
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 pack fresh Mexican chorizo, casings off and crumbled
- 2 medium shallots, chopped
- ½ cup pine nuts
- ½ cup fresh cilantro, chopped
Preheat oven to 400 degrees F.
Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.
Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.
Transfer the washed cranberries into a medium saucepan. Add the orange juice, sugar, salt and harissa. Bring to a boil and lower heat to a simmer. Cook on a simmer for 15 to 20 minutes or till the cranberries burst and the sauce thickens. Check for seasoning and cool completely. Add the orange supremes and fresh parsley and serve.
- 1 ½ cups whole milk
- 3 teaspoons powdered gelatin
- ½ cup sugar
- 1 ½ cups heavy cream
- 5 cardamom pods
- 1/8 teaspoon crushed saffron threads
- ¼ teaspoon salt
- Eight 4 ounce ramekins
- ¼ cup pistachios
- ½ teaspoon salt
- 1 teaspoon brown sugar
In a small saucepan heat the cream, sugar and salt until steaming hot (not boiling), stirring from time to time. Add the cardamom pods and saffron. Cover and allow to steep for 30 minutes. Meanwhile pour the milk into a small bowl and sprinkle the gelatin over it. Set aside for 15 minutes.
Add the milk and gelatin to the cream and reheat to steam, stirring well to dissolve gelatin (make sure not to boil). Strain the mixture into the ramekins and refrigerate overnight.
Grind the pistachios, salt and brown sugar in a grinder.
Top the panna cottas with ground pistachio mixture and serve.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 5 ounces Cremini mushrooms, chopped
- 1 pound ground turkey meat
- ½ cup panko bread crumbs soaked in 1/3 cup of milk
- ½ cup burrata cheese, torn into chunks
- ½ cup grated Parmigiano Reggiano cheese
- 1 egg, beaten
- 4 cups store bought or homemade marinara sauce
Heat a medium frying pan with the olive oil. Add the mushrooms and sauté on a medium high heat for 5 to 6 minutes, stirring constantly. Add the onion, garlic and thyme and a sprinkle of salt. Continue to sauté for another 4 to 5 minutes. Turn heat off and cool completely.
Add the turkey meat to a medium bowl, add the cooled mushroom mixture, both the cheeses, egg, 1 to 2 teaspoons salt and the soaked breadcrumbs. Mix well and keep the mixture aside for about an hour in the fridge for the flavors to marinate.
Heat the marinara sauce in a large saucepan. Form medium sized balls from the turkey meat and gently drop into the simmering tomato sauce. Once all the meat used up, bring the sauce and meatballs to a gentle boil, reduce the heat, cover with lid and cook for 20 minutes. Serve with spaghetti!
- 1 pound medium shrimp, cleaned and deveined
- 2 tablespoons peanut oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon onion seeds (nigella seeds)
- ¼ teaspoon fenugreek seeds
- 1 medium onion, sliced
- 1 serrano chili, chopped
- 2 tablespoons tomato puree
- ½ cup cilantro, chopped
- Juice of half a lime
Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.