Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Perfect Potatoes au Gratin

Ingredients

  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-½ cup Heavy Cream
  • ½ cups Whole Milk
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated

Directions

Preheat oven to 400 degrees.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of a greased baking dish.  Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture.  Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling.  Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving.

From Perfect Potatoes au Gratin by the Pioneer Woman.

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Ginger Carrot Soup

Ingredients

  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cups vegetable broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger, or 2 teaspoons dried
  • 1 cup whipping cream
  • Salt and pepper

 

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp.  Add broth, carrots, and ginger.  Cover and bring to a boil.  Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and use an immersion blender to puree until smooth.  Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

From Carrot Ginger Soup by Maxine Bonneau.

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Broiled Zucchini and New Potatoes

Ingredients

  • 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 small zucchini (about 1-inch wide by 6 inches long)
  • Pinch kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, halve zucchini lengthwise and cut into 1 1/2 inch chunks.  Season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

From Broiled Zucchini and Potatoes with Parmesan Crust by Giada De Laurentiis.

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Green Beans with Almonds

Ingredients

  • 1 pound fresh green beans, chopped
  • Salt to taste
  • 1 to 2 tablespoons unsalted butter
  • 1/4 cup slivered almonds
  • 1/2 lemon, juiced
  • Ground black pepper

Directions

Bring 1 inch of water to a boil in a high-sided saute pan.  Add salt and green beans to boiling water and cook until just tender.  Drain beans and rinse under cold water to stop the cooking.  Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.  Return the green beans to the pan, along with the lemon juice, add salt and pepper, to taste.  Cook until heated through.

Adapted from French Cut Green Beans with Almonds and Fried Onions by Rachel Ray.

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Eggplant Pizzas

Ingredients:
1 medium to large globe eggplant
salt, for drawing water out of eggplant
olive oil, for brushing eggplant before roasting
dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips, or dried basil to taste
1/3 cup freshly grated Parmesan
1/3 cup finely shredded mozzarella

Sauce Ingredients:
1 tbsp olive oil
3 large garlic cloves, minced
1 28-oz can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices.  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce.  Heat 1 tbsp olive oil and saute the finely chopped garlic just until it becomes fragrant.  Add the tomatoes, Italian seasoning, and oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks.  (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with Italian seasoning.  Roast the eggplant about 25 minutes.

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and mozzarella.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  Serve hot.

From Recipe for Julia Child’s Eggplant Pizzas (Tranches d’aubergine á l’italienne) on Kalyn’s Kitchen.

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Butternut Squash Soup

Ingredients

  • 3 to 3 1/2 lbs butternut squash
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 cups vegetable stock
  • 3 tablespoons honey
  • 1/4 teaspoon ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg

Directions

Preheat the oven to 375 degrees F.

Halve the squash and place it cut side down on a baking sheet.  Bake 30-45 minutes, or until flesh is soft and maybe beginning to caramelize.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in
the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Adapted slightly from Squash Soup by Alton Brown.

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Vegetable Pot Pie

Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 cups water
  • 3 bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cup chopped onions
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 2 cups broccoli florets
  • 2 cups peeled, diced potatoes
  • 2 cups chopped mushrooms
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1/2 cup minced fresh parsley leaves

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1 stick (1/2 cup) cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash

Directions

In a small saucepan, heat the water and dissolve the bouillon cubes in it. In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add the hot broth to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick.  Add salt, pepper, and heavy cream.  Add the vegetables and parsley.  Mix well.

For the pastry, mix the flour, salt, and baking powder in a bowl with a pastry cutter. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas.  Slowly add the ice water;just enough to moisten the dough and have it just come together.  Dump the dough out onto a floured surface and knead quickly into a ball.  Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4-6 ovenproof bowls. Divide the dough accordingly and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.  Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Adapted from Chicken Pot Pie by Ina Garten.

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Gazpacho

I eat this for lunch all the time during the summer, with a piece of garlic bread on the side. 🙂

Ingredients

  • 2 cloves Garlic, Minced
  • 1 whole Large Cucumber, Diced
  • 5 whole Roma Tomatoes, Diced
  • 1 whole Zucchini, Diced
  • 2 stalks Celery, Diced, or celery salt to taste
  • 1 dash Salt To Taste
  • 1 quart Tomato Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco
  • 1 dash Black Pepper To Taste

 

Directions

In the bowl of a food processor or in a blender, combine the minced garlic with the cucumber, tomato, zucchini, celery if using, olive oil, red wine vinegar, sugar, Tabasco, and salt.

Pulse until all ingredients are in small chunks, and the mixture has a nice speckled, colorful texture.  Pour into a large bowl and add the tomato juice.

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado, sour cream, and/or cilantro.

 

From Gazpacho by The Pioneer Woman.

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Tomato Tart

This is such a tasty way to use summer tomatoes from the garden.  Plus, it looks pretty and elegant and will impress your friends. 😉

Ingredients

  • Flour, for dusting work surface
  • 1 recipe basic flaky pie crust, or 1 (9-inch) ready-made refrigerated rolled pie crust
  • 3 large tomatoes, sliced 1/4-inch thick
  • 8 ounces mozzarella, sliced or shredded
  • 1/4 cup chiffonade basil leaves
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil

Directions

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.

Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

From Gina’s Summer Tomato Pie from FoodNetwork.com.

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Baked Spaghetti Squash Lasagna Style

Tyson is not a squash fan, but even he likes this rendition.  And it is one of my favorites, too!

 

Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 (14 ounce) cans stewed tomatoes
  • 1 tablespoon dried basil
  • 1 cube vegetable bouillon
  • black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese

 

Directions

Preheat oven to 325 degrees. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet and bake for 35 minutes, or until a knife can be easily inserted. Remove from oven, and cool.

Heat a tablespoon or two of oil in a saucepan over medium heat.  Saute the onion until golden brown.  Add the garlic, and saute one minute more.  Stir in tomatoes, basil, bouillon cube, and black pepper.  Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork.  Grease a 8×12-inch baking dish.  Layer with half of the sauce, half of the spaghetti squash strands, and half of the cheese.  Repeat layers.

Bake for 20 minutes in the preheated oven, or until the cheese melts.

 

From Baked Spaghetti Squash Lasagna Style from AllRecipes.com.

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