Gourmet Potatoes

Apr 21, 2013

Adapted from one of the recipes in my mother-in-law’s collection. These are cheesy and saucy and heavy and delicious, which was considered gourmet back in the day. If you’re looking for something lighter, look for another recipe. Given that the main ingredients are starch and fat, it’s pointless to try to lighten these up.

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Gourmet Potatoes

Course Side Dish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 6 medium potatoes
  • 2 cups shredded cheddar cheese
  • 1-1/2 cup sour cream
  • 1/4 cup butter
  • 1/2 cup onion chopped
  • 1/2 cup chives or green onions chopped
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • smoked paprika

Instructions

  1. Bake unpeeled potatoes until almost done. Cool and peel. Or don't peel: I prefer to leave them unpeeled.
  2. Slice (1/4" thick) or cube (1/2") the peeled or unpeeled potatoes. I prefer cubed.
  3. In a separate bowl, combine the rest of the ingredients and stir well.
  4. Fold potatoes into the cheesy-deliciousness mixture.
  5. Place into a greased casserole dish.
  6. Sprinkle with paprika.
  7. Bake at 350° for about 1 hour, or until bubbly and potatoes are completely done.

 

Pickled Green Beans with Lemon and Rosemary

Jan 1, 2013

This is a variation of an Emeril Lagasse recipe that I found on foodtv.com. They’re a fresh taste that’s different from the usual pickled dill green beans.

Look here for directions on sterilizing canning jars and lids. Taking shortcuts in canning is never a good idea.

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Pickled Green Beans with Lemon and Rosemary

Course Appetizer
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 4 lb fresh green beans
  • 8 sprigs fresh rosemary
  • 8 cloves garlic peeled
  • 8 strips lemon peel about the length of the lemon
  • 5 cup water
  • 5 cup vinegar
  • 6 tblsp pickling salt
  • 4 tblsp sugar
  • 8 dried chili peppers anything that will add just a touch of heat

Instructions

  1. You'll need 8 pint jars and lids.
  2. Get out your big canner, put the empty, clean jars in it, and boil enough water in it to cover the jars by about an inch.
  3. Boil the lids in a separate pan, then turn down to a simmer.
  1. Trim the beans to fit in the jars.
  1. While the jars are sterilizing, combine the water, vinegar, salt, and sugar in a pot and bring to a boil. Simmer for a couple of minutes, stirring occasionally, until the sugar and salt is dissolved.
  1. After the jars have been in the boiling water for ten minutes, take them out of the canner
  2. Divide the beans, rosemary, garlic, lemon peels, and chilies evenly among the jars.
  3. Pour the hot liquid into the jars, leaving about a half-inch to the top of the jars.
  4. Wipe all the rims of the jars and screw the hot lids on tightly.
  5. Put the filled, closed jars back in the canner, bring back to a boil, and boil for 15 minutes.
  6. Lift the jars out gently and let sit until cool. If you can, let them sit undisturbed overnight to be sure the lids stay sealed.
  7. Store the jars in a cool, dark place for at least three weeks to allow the flavors to blend.
  8. Once you open a jar, refrigerate it.
  1. If you don't want to can these beans, cover the beans with the pickling liquid and keep refrigerated. Let sit for at least a few days before eating.

Marinated Carrots

Oct 7, 2012

Also makes a good appetizer if you use whole baby carrots. Another recipe adapted from a recipe in the 1995 Neiman Marcus No Jacket Required cookbook. Make this the day before so the flavors meld.

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Marinated Carrots

Colorful and tangy-sweet carrots. Good for salad or appetizer.

Ingredients

Salad

  • 2 lb carrots cooked until just past crunchy
  • 1 bell pepper chopped
  • 1 onion chopped

Marinade

  • 12 oz V-8 vegetable juice I don't like V-8, either, but this salad is delicious
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3/4 cup apple-cider vinegar
  • 1 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

Salad

  1. Slice cooked carrots into rounds or sticks. Or use whole, cooked baby carrots.
  2. Combine carrots, bell pepper, and onions.

Marinade

  1. Stir together remaining ingredients and pour over vegetables.
  2. Cover and chill overnight.

 

Broccoli Salad

Oct 7, 2012

A mashup of lots of different recipes. If you like raisins and sunflower seeds, add to taste.

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Broccoli Salad

Typical broccoli salad that everyone loves, in spite of their sophisticated palates.

Ingredients

Salad

  • 6 cups broccoli florets discard stalks
  • 8 slices bacon
  • 1/2 cup red onion finely chopped
  • 1 cup cheddar cheese shredded

Dressing

  • 1-1/4 cups mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons apple cider vinegar
  • 6 tablespoons sugar

Instructions

  1. Mix dressing well and toss with salad ingredients.

Broccoli-Onion Casserole

Oct 7, 2012

Adapted from the 1995 Neiman Marcus cookbook No Jacket Required. Very rich and really good for special occasions.

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Broccoli-Onion Casserole

Rich, creamy, delicious side dish for special occasions.
Course vegetable
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 sweet onions chopped in large chunks
  • 1 lb broccoli florets
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 2 teaspoons lemon juice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder or to taste
  • 2/3 cups milk sometimes I use part sour cream
  • 3 oz cream cheese cubed

Instructions

  1. Sauté onions and broccoli until onions are almost soft. Drain.
  1. In a large bowl, combine Parmesan, mayonnaise, garlic powder, and lemon juice.
  2. Toss in onions and broccoli and mix together gently.
  3. Place mixture into a casserole dish.
  1. Melt butter; blend in flour, salt, curry powder, and milk.
  2. Cook until thick, stirring every minute or so. I do this in the microwave. If you use the stove, stir constantly.
  3. Remove from heat; stir in cream cheese until melted.
  4. Spoon over broccoli mixture.
  5. Bake, uncovered, at 350º for 20–30 minutes or until heated through and bubbly.

Recipe Notes

The original recipe is for broccoli-stuffed onions, which was a lot of work and harder to eat. Over time, we added the curry powder, garlic powder, fresh instead of frozen broccoli, and the preparation method. Also good with nutmeg instead of curry powder.