Parmesan Baked Potato Halves
6-8 small potatoes scrubbed and cut in half
1/4 cup melted butter
grated Parmesan cheese (NOT shredded*)
garlic powder and/or other seasonings to your liking
Preheat oven to 400 degrees. Melt butter and pour into a 9 x 13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and seasonings all over the butter. Place potato halves face down on the butter and seasonings. Bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve with sour cream.
NB…do NOT use shredded cheese unless you want a sticky mess of ‘fried’ cheese in your pan!
After much consideration, I bought a good mandoline while in Canada! Of course, this was going to be my first recipe using it, and it worked out great! I managed not to slice my fingers and both the potatoes and onions were oh so evenly sliced. I made a few changes to Jamie’s recipe, like dropping the chestnuts and substituting onions. In case you are wondering, these are not scalloped potatoes with mushroom soup like our mothers made, but it is equally tasty…
Jamie Oliver’s Perfect Potato Gratin (adapted)
Serves 4 hungry men!
Preheat the oven to 200°C/400°F. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
Add the potatoes to the cream mixture and most of the thyme leaves and stir well. Spoon one-half into the gratin dish and shake to even everything out. Add the sliced white onions. Follow with other half of potatoes. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
Meanwhile, fry the bacon in a little olive oil until crispy and golden or use Ready Crisp precooked bacon. Add the remaining thyme and stir in the chestnuts. (I skipped the chestnuts and used more onions). When your gratin is ready, remove the foil and spoon the bacon and chestnut/onion mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.
Just trying to clean out the fridge and use up a few veggies. Also wanted to try a new recipe from my friend, Karen – Chinese Five Spice Scallops! They will appear next week 🙂
Decided the best thing was to make up the cauliflower like mashed potatoes. Lo and behold my favourite Food Network had this great recipe by George Stella and it was easy! Ya gotta try this!!!! Even the kids will eat it…no matter what age…LOL
“Mock” Garlic Mashed Potatoes
Recipe courtesy George Stella
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smoo
Was looking for something easy and quick to make for supper last night and came across this on Bon Appetit….it was very simple and uses just a few ingredients. My additions are indicated in red….
Egg Ribbon and Parmesan Soup (Bon Appetit September 2004)
Robyn Fuoco of Mainly Café and Bakery, Philadelphia, PA, writes: “Although I don’t have any formal culinary training, I’ve spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I’m co-owner of the Mainly Café and Bakery, where I also happen to be the pastry chef. After I’ve spent all day baking—and tasting—sweets, it’s good to go home and make “real food” to eat. Because I’m busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans.”
- 3 large eggs
- 3/4 cup grated Parmesan cheese, divided
- 6 cups low-salt chicken broth (or half chicken and half vegetable)
- 3/4 cup tiny pasta (such as acini di pepe or orzo) (I used Barilla fideos…very small noodles for chicken soup)
- Chopped fresh Italian parsley or basil
- When I do this again, I will add slivers of carrot. If ya gotta have it, add cooked chicken…
- Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.
This just in….the liquor cabinet is running low, Heather. Instead I am posting this great New Year’s Eve dish for a romantic dinner! Just add candles, soft music and…of course a bottle of Ontario wine!!! How ’bout a little Tony Bennett and Diana Krall?
Shrimp Fettucine Alfredo
Makes: 4 servings Total Time: 1 hr
What you need
- 1 tablespoon Philadelphia Cream Cheese, softened
- 1 pint heavy whipping cream
- 3-5 cloves garlic, minced and halved, divided
- 1 stick real butter, divided
- 8 oz. package fettuccine noodles, cooked according to package
- 1 lb. cooked shrimp
- Garlic salt
- 1 and 1/2 cups Kraft Parmesan Cheese
Heat cream cheese, whipping cream, 2 cloves minced garlic, and 3/4 stick of butter until reaches slight boil. Keep at a low boil for 20 minutes, continuously stirring.
In the meantime, cook noodles according to package. Place remaining butter and garlic in a large fry pan and heat. Add shrimp and heat until thoroughly cooked. ( I added some bay portobello mushrooms). Add garlic salt, salt, and pepper to taste.
After 20 minutes, turn heat off the sauce and add Parmesan cheese. Stir and add any garlic salt, salt, or pepper if needed. Add the shrimp to the sauce and then pour over the cooked noodles. Grate some fresh nutmeg over top if you like that taste!