Yukon Gold Potato Gratin with Horseradish & Parmesan

There are certain recipes you need a staple for – your go-to recipes. The basic chocolate chip cookie. Mashed potatoes. Spaghetti sauce. For me, the one I kept trying but never found “the one” was potato gratin.

After perfecting my mashed potatoes – Yukon golds smashed rustic style with butter, cream, creme fresh and rosemary – I now needed a great alternative starch to serve with my favorite filet, roast or ham.

When making filet mignon for my parents the other weekend, I tried this one as another attempt at finding my new go-to gratin recipe. After much searching, I found it. I am convinced the thing that sets it apart (aside from the large quantities of cream, of course) is the addition of horseradish. I never would have thought of it, but it is such a natural combination that I sure should have. This gratin has a creamy sauce, a little kick from the horseradish and a salty top layer of parmesan. The perfect gratin dish.

A little tip – I didn’t have cheesecloth so instead I chopped up the garlic, thyme and just used ground pepper. Worked just fine!
Thanks to Epicurious for this great recipe that I will now frequently serve with my balsamic filet mignon.

Also to note, it is clear that I am not able to take a photo as beautiful as this one. Like some of my other posts, I have been lucky enough to have my dad be able to take a photo, so credit goes to him – http://www.robertstonephotography.com.

YUKON GOLD POTATO GRATIN WITH HORSERADISH AND PARMESAN
10 servings

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

Place rack in middle position and preheat oven to 400°F.

Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.

Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.

In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.

Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

Pimiento Mac and Cheese

Everyone has their own comfort food – the indulgence you turn to when you have had a bad day, the weather is glum or you just want to ignore calories and common sense. For some people it comes from a classic dish their mother made, for some it is the food of where they grew up. For me, it is the food that just makes me feel warm and cozy inside. Pasta. Spaghetti with a gravy that has simmered all day long or baked mac and cheese makes me want to put on my pjs, open a bottle of wine and watch terrible TV. And the best thing about comfort food, is it makes all of that ok – no guilt. Well, at least not until the next day…

So it is surprising, really, that I only have one version of mac and cheese on my blog so far. It has always been a go to – many types of cheeses with the salty richness of pancetta. But when I saw this unique version from Bon Appetit, I thought I would try it in hopes of finding another treat for the days I need a pick me up.

Oh. My. Goodness. There is something in this dish that is special – not your average mac and cheese. Yet it isn’t so gourmet that it loses the simple heartiness that makes the dish what it is. You taste this amazing pimento flavor, with a hint of heat and rich, gooey cheese.

Peppadew peppers are easy to find once you know where to look. In my grocery store they were with the pickles – but check around for where they might be at your store. There is something about the shells vs. elbows, as well, that really catch the rich sauce.

So, next time I have a bad day, the skies open up with some nasty weather or I just want to eat an amazing dinner, this one will be on my list.

PIMIENTO MAC AND CHEESE
6 Servings (although I think it is less)

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces 2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta

Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.

Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.

Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.

Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.

Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Walnut and Rosemary Oven-Fried Chicken with Toasted Garlic Escarole

In the winter, my tendency is to make tagines, baked pastas and all day stewed meats. It is a season of hearty food, rich food and the king of comfort food. The cold weather makes us craves rich, warm dishes that satisfy the belly and the soul.

But generally, around the end of February, I start to feel – well, large. Fortunately, this winter didn’t tag me with the extra 10 pounds it normally does (thanks to an upcoming beach vacation that keeps me sticking to my workout routine). However, I still get to a point where I want something a bit lighter. Something that I don’t eat with a glass of wine and fall asleep on the couch at 9pm.

And, with the uncharacteristically warm weather we have had as of late, this felt like a good dish that can transition to the summer months.

The chicken is so crispy and has a fried taste, without the added guilt (this dish has less than 300 calories). The rosemary and walnut give it extra flavor, and is balanced by the lemony salad. It was so delicious, light, and surprisingly very filling. This one will be making more appearances as the seasons change.

So, if you are like me and need to have a slight departure from your winter food rut, this recipe is a great one – and without the guilt. Thanks to Cooking Light for this one!

WALNUT AND ROSEMARY OVEN-FRIED CHICKEN
Serves 4

1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

Preheat oven to 425°.

Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
TOASTED GARLIC ESCAROLE
Cut a 1½-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1½ tablespoons olive oil in a small skillet over medium-high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1½ tablespoons fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Drizzle dressing over escarole, and toss to coat.

Pasta with Pumpkin and Sausage

Yes, this is the second pumpkin recipe I am blogging about in two days. But for those who know me, know I live by seasonal cooking. So, being mid-October, you will be seeing lots of pumpkin, butternut squash and my transition from grilling to comfort food.

This recipe is a favorite in our house. The pumpkin with nutmeg and cozy spices make it a comforting dish – and the sausage give it an extra kick of flavor.

This recipe originally comes from Rachael Ray.

PASTA WITH PUMPKIN AND SAUSAGE
4 Servings

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Summer Chicken Parmesan

For those who know me, know I love to cook seasonally. And, one of my favorite winter dishes is chicken parmesan, but for some reason it just doesn’t feel right in the summer. A bit heavy, a bit rich and a bit out of place.

So when I stumbled upon this Bon Appetit recipe they call “new chicken parmesan” I knew I had found the summer solution to one of my winter favorites.

This dish can be served with whichever side you would like, but I love the traditional pasta with olive oil.

SUMMER CHICKEN PARMESAN
Serves 4

1/3 cup extra-virgin olive oil
2 large garlic cloves, pressed
1/2 teaspoon salt
1 12-ounce container grape tomatoes
1 1/2 teaspoons dried oregano
Large pinch of dried crushed red pepper
4 skinless boneless chicken breast halves (about 6 ounces each)
1 1/4 cups finely grated Parmesan cheese, divided
6 ounces fresh mozzarella cheese in water, drained, thinly sliced

Preheat oven to 500° F. Whisk first 3 ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper. Add chicken to large bowl with remaining garlic oil and turn to coat.

Place 1 cup Parmesan in pie dish. Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.

Roast chicken until just cooked through and firm to touch, about 10 minutes. Arrange mozzarella slices atop chicken. Return to oven; roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates. Sprinkle with remaining 1/4 cup Parmesan cheese.

Creamy Parsley and Pistachio Fettuccine

I am a sucker for pasta. Ok, I know the carbs aren’t that great for you, but nothing screams comfort food to me more than a big bowl of noodles. My husband, a bit more health conscious than I, does limit me to one pasta dish a week. But believe me, I always make the one I am allowed – and it generally comes on a Thursday night with a bottle of wine. Starting a few years ago, this Thursday pasta and wine night has now become a tradition, celebrating the fast approaching weekend.

I love this recipe because it works well in the summer, when you might not be in the mood for baked pasta or a heavy tomato sauce. The pistachio pesto gives is a very unique flavor, brightened up with a light citrus freshness.

This one come from Rachael Ray, who seems to be a pasta lover like myself. This recipe is verbatim, however I throw in fresh pasta instead of dried, something I tend to do whenever I get the chance!

CREAMY PARSLEY AND PISTACHIO FETTUCCINE
Serves 4

Salt
1 pound fettuccine pasta
3/4 cup heavy cream
Grated peel and juice of 1 lemon
1 cup packed flat-leaf parsley leaves
1/3 cup grated Parmigiano-Reggiano cheese (a generous handful)
1/4 cup shelled natural pistachio nuts, lightly toasted
1 large clove garlic, grated or finely chopped
3 tablespoons extra-virgin olive oil (EVOO)
Pepper

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.

While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat.

Using a food processor, puree the parsley, cheese, nuts and garlic. Mix in the lemon juice. With the machine on, blend in the EVOO until combined.

Place the pesto in a large pasta bowl; season with salt and pepper. Stir in the hot cream mixture, add the pasta and toss.

Pastitsio

Now I will admit, when I made pastitsio the other night, it was the first time I had even attempted it. It is a Greek dish – almost the Greek’s version of Italian lasagna. The bottom is a traditional pasta with tomato sauce (with some comfort spices like cinnamon) topped with a cream topping – either a custard or a cream sauce.

When I made it, one thought came to mind – why on earth hadn’t I made this before?! It is an amazing comfort dish that makes you feel all warm inside. To give you an indication as to how filling it is, the Greeks would traditionally eat pastitsio on Easter after a long period of fasting.

This version has lamb, but I have seen others with any type of meat. If you aren’t sure if you like lamb, this would be a great dish to test it out – it gives an earthy flavor that compliments the sauces perfectly!

This particular recipe is from my PBS station, The Everyday Food television series.

PASTITSIO
Serves 8

Coarse salt and ground pepper
1 pound penne, cooked and drained
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 can (6 ounces) tomato paste
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup all purpose flour
3 cups milk
1/8 teaspoon cayenne pepper
1/4 cup Parmesan cheese

Preheat oven to 375 degrees. Cook pasta and drain. Meanwhile, in a large saucepan over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.

Transfer to a colander, drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes. Stir in tomato paste, cinnamon and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

Make Parmesan cheese sauce while mixture is simmering. In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.

Add pasta to lamb mixture, transfer to a 9- by 13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes.

Remove from oven, let cool 15 minutes before serving.

White Four-Cheese Pizza with Basil and Garlic

White pizza always sounds a bit strange – isn’t pizza supposed to have tomato sauce? But there is something about white pizza that I just love – a great variety vs. the traditional pizza we all expect.

Pizza is an easy weeknight meal that doesn’t entail much prep work, unless you want to make your own dough. I use refrigerated dough in this one, but you could easily make your own if you choose. I am sure if you have a love for other white cheeses, they would deserve some real estate on this pizza as well. This recipe is thanks for Bon Appetit.

WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC
3 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 13.8 oz tube refrigerated pizza dough
All purpose flour
6 ounces fresh mozzarella cheese, cut into 1/4-1/3 inch cubes
3 ounces soft fresh goat cheese, crumbled
1/2 cup part skim ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced basil

Preheat oven to 450 degrees. Brush 13x9x2-inch metal baking pan with 1 tablespoon oil. Mix remaining 2 tablespoons oil and garlic in small bowl.

Roll out pizza dough on lightly floured work surface to 14×10-inch rectangle. Transfer dough to prepared pan, pushing dough slightly up sides. Brush dough with garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan cheese and basil.

Bake pizza until crust is golden brown and cheeses melt, about 18 minutes. Let stand 3 minutes.

Mac and Cheese with Pancetta

There is something about Mac and Cheese that just screams comfort food, and seems to make you feel all warm inside when the winter weather is dreadful.

Mac and cheese is one of those classics that I have about 10 recipes for – the classic, butternut squash, etc. But, the following recipe is one of my favorites. Reason one – pancetta. Reason two – the mixture of cheeses.

Pancetta, Italian bacon, is one of my favorite ingredients. It has all of the greasy goodness of bacon but without the smoky flavor that can sometimes distract. This recipe can surely be made without it if you want, but unless you are a vegetarian, I wouldn’t consider omission.

The cheeses are another reason I love this recipe. It not only has the classic cheddar but also a little Parmesan for some saltiness/sharpness and mascarpone for a tangy kick (you could probably use cream fraiche for the same flavor).

The recipe is attributed to Bon Appetit. I cut it in half so it works with an 8×8 pan and is the perfect amount for 4 (or a very hungry 2!).

SIDE NOTE – The recipe calls for Panko, which is a Japanese breadcrumb. Although you could certainly substitute regular breadcrumbs, I highly recommend you take the time to go down your international food aisle and pick them up. I promise once you use them, you will never go back to regular breadcrumbs!

MAC AND CHEESE WITH PANCETTA
4 tablespoons butter, divided
4 oz thinly sliced pancetta, coarsely chopped
1/2 cup finely chopped onion
1/2 (or less to taste) teaspoon dried crushed red pepper
1 garlic clove, minced
1/8 cup all purpose flour
1 3/4 cups whole milk
2 cups coarsely grated sharp cheddar cheese
1/2 cup finely grated Parmesan cheese
4-5 oz container mascarpone cheese (generally this is half of a standard size container)
3/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh parsley
1/2 pound elbow macaroni

Melt 1/2 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; saute until crisp, about 6 minutes. Add onion and saute until tender, about 5 minutes. Add crushed red pepper and garlic, stir 1 minute. Stir in 1.5 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 1 3/4 cups milk, simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by small amounts until sauce is thick but pourable. Season with salt and pepper.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley.

Preheat oven to 350 degrees. Lightly butter 8×8 glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot. Add warm cheese sauce, toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.