Potato Gratin with Gruyere

Cheese, who doesn't love it? Bubba says that I shouldn't be let loose in the gourmet cheese department of the supermarket because I'm a mouse. The cheese's all look so good to me and I usually come with more than we could ever eat. So, if I don't eat it all first, I have to find different ways to cook with all the cheese I buy. To me cheese is the ultimate munchie food. This classic French side dish { made with nutty Gruyere cheese } is well suited to accompany roasted meat or poultry. I serve it with Turkey Breast with Spinach-Herb Stuffing and Steamed Broccoli with Gremolata Crumbs. For a perfect Sunday Supper!

 

INGREDIENTS:

• 2 cups heavy cream
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 3 pounds Yukon Gold potatoes, peeled and thinly sliced
• 6 ounces Gruyere cheese, shredded { 1 1/4 cups }

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease a shallow 8-cup baking dish. Set aside,
2. In a 6-quart saucepan, combine heavy cream, cayenne, and salt; heat to boiling over medium-high heat.
3. Add potatoes and cook 2 minutes or until cream thickens slightly, stirring gently with heat safe spatula.
4. Transfer half of potato mixture to prepared baking dish; sprinkle evenly with half of Gruyere. Top with remaining potato mixture and Gruyere.
5. Bake 35 to 40 minutes or until potatoes are fork-tender and top is golden and bubbly.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
MAKES: 8 SIDE-DISH SERVINGS

   

Spaghetti Carbonara

Here's a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a creamy sauce in this bacon-studded pasta dish. I usually serve this as a side-dish to steaks. I add some crusty Italian bread or Garlic bread and a salad of baby greens with my creamy Italian Dressing or my creamy Caesar Dressing. It's a hearty meal that Bubba and the Crew truly love.

INGREDIENTS:

• 2 POUNDS SPAGHETTI
• 2 TABLESPOONS OLIVE OIL
• 6 THICK SLICES BACON OR 8 OUNCES PANCETTA, CUT INTO 1/4-INCH PIECES
• 2 SMALL ONIONS, CHOPPED
• 10 LARGE EGGS
• 1 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING
• 1/2 TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER
• 1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD SPAGHETTI AND COOK AS PACKAGE DIRECTS.
2. MEANWHILE, IN A LARGE CAST-IRON SKILLET, HEAT OIL OVER MEDIUM HEAT 1 MINUTE.
3. ADD BACON AND COOK UNTIL BROWNED. WITH A SLOTTED SPOON, TRANSFER BACON TO PAPER-TOWEL LINED PLATE. POUR OFF ALL BUT 4 TABLESPOONS FAT FROM SKILLET; ADD ONION AND COOK 5 TO 6 MINUTES OR UNTIL TENDER. REMOVE SKILLET FROM HEAT.
4. RESERVE 1/2 CUP PASTA COOKING WATER. DRAIN PASTA; ADD TO SKILLET WITH RESERVED COOKING WATER AND BACON. COOK OVER MEDIUM HEAT, STIRRING, UNTIL WATER IS ABSORBED. IN A BOWL WHISK EGGS WITH ROMANO AND PEPPER.
5. REMOVE SKILLET FROM HEAT; STIR IN EGG MIXTURE { HEAT FROM PASTA WILL COOK EGGS }. ADD PARSLEY AND TOSS UNTIL PASTA IS WELL COATED.
6. SPOON INTO WARM PASTA BOWL; SERVE WITH ROMANO AND COARSELY GROUND PEPPER TO TASTE.

ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

   

THREE CHEESE CALZONES

Now that you have made your Homemade Hot Giardiniera you can serve it with these Three Cheese Calzones. Along with a few slices of Italian salami, marinara for dipping and a mixed baby green salad with a simple vinaigrette and you have a complete meal. That is sure to satisfy even the hungriest man in your house. Bubba, his crew, and the grand-kids just love this meal.

Ingredients:

• 2 cups shredded mozzarella cheese {about 8 ounces}
• 1/2 cup ricotta cheese
• 1/2 cup fresh basil, chopped
• 2 scallions, sliced
• 1/4 cup plus 2 teaspoons freshly grated parmesan cheese {about 1 1/2 ounces}
• 1 tablespoon breadcrumbs
• 1 pound prepared pizza dough, at room temperature
• All-purpose flour, for dusting
• 1 large egg, lightly beaten
• Marinara sauce, warmed for dipping
• 4 ounces sliced Italian salami
• Homemade Hot Giardiniara, for serving

Directions:

1. Preheat the oven to 450 degrees. Line a baking sheet with foil.
2. Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined.
3. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface, to a 7 to 8-inch round.
4. Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. 
5. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer calzones to the prepared baking sheet.
6. Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape.
7. Sprinkle calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes.
8. Serve with marinara sauce, the salami, Homemade Hot Giardiniera and a salad of baby mixed greens with a simple vinaigrette.  

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES 
SERVES: 4