There is nothing better, I swear, than a bowl of PERFECTLY mashed potatoes on the plate with gravy, steak or poultry. YUM!
- 4 1/2 lbs. Yukon gold potatoes (best for mashed potatoes), peeled,
- 1 stick of butter
- 1 cup or more of whipping cream
- 1 1/4 cups of grated parmesan cheese
- Italian parsley – optional
Cut the potatoes in cubes and cook for about 20 minutes in a pot of boiling water. Drain well and put in potato ricer, then put potatoes in bowl of electric mixer, add the cream and cheese and mix well.
Add a pinch of salt and mix in. Taste…..okay, that’s enough! Leave some for the table.
If dining ‘family style’ add a few sprigs of italian parsley.
If plating in the kitchen, use your imagination and make it look really good. After all, we eat with our eyes first, then the stomach.
Victor’s Bruschetta
At a dinner at Suzanne and Victor’s just before we left on our cruise, we had this “Bruschetta” and believe me, it is so easy and so-so good! We have made this twice since and not a tomato is left behind and fingers seem to attack the dish for the cheese that might be left behind. (Even Suzanne and the girls tried it and LIKED it).
- 2 pints of cherry tomatoes
- balsamic vinegar (the best you can afford)
- olive oil
- basil, chiffonade fashion (fresh, not dried)
- Baguette, cut into 1/4 inch rounds and lightly toasted on one side
- grated Parmesan cheese
Turn oven to 425 degrees. Place the tomatoes in rows, close together in a 13 x 9 inch baking dish. Drizzle oil on top of the tomatoes and turn them over to coat. Lightly sprinkle with sea salt. Take some fresh basil chiffonade and sprinkle on top. Bake for 18 minutes.
Take out of the oven, sprinkle some balsamic vinegar and parmesan cheese. Put back in the oven for about 5 minutes and voila….yummy.
The thing to do is place a couple of tomatoes on the toasted round, gently press it down being very careful not to spray everyone and enjoy.
I told you it was simple but oh so good.
Three Cheese Scones
Another great addition to a breakfast of eggs, bacon and juice. You could also serve these at lunch with a salad. They are truly yummy.
- 1/2 cup Emmental cheese
- 1/2 cup Balderson ‘s 5 year aged cheddar
- 1/2 cup grated fresh Parmesan cheese
- 1 whole egg
- 1 egg, separated
- 1/2 cup light cream
- 2 cups flour
- 4 tsp. baking powder
- pinch of salt
- 1/4 cup very cold, unsalted butter
Preheat oven to 425 degrees. Mix the Emmental and cheddar cheeses and only 1/4 cup of the Parmesan cheese in a large bowl.
In a small bowl, beat a whole egg, egg yolk and cream until well blended. In a food processor mix the flour, baking powder, and salt. Grate the cold butter into the flour. Add this to the cheese mixture and mix together.
Add the egg mixture all at once and stir with a fork. Press the dough into a ball and knead gently on a floured surface up to 10 times.
Roll into a circle 1/2″ thick. Place on a parchment covered pan and score the surface into 12 wedges. Brush with the egg white and sprinkle the remaining cheese over the top. Bake 12-15 minutes.
Serve warm with butter, scrambled eggs, sausages or bacon and enjoy.
Baked Mushrooms in Cheese Sauce
I love mushrooms ….cooked, raw, baked…it doesn’t matter.
- 8 large white button mushrooms
- 2 slices bacon, diced
- 1 recipe of white sauce
- 1 cup grated Romano cheese
- 1 1/2 cups fine bread crumbs
Remove stems and coarsely chop. Fry the bacon until crisp. Remove. Add the chopped mushrooms – cook over medium heat until all the fat has been absorbed.
Combine the white sauce and 3/4 cup of cheese. Stir until melted. Stir in the chopped mushrooms.
Arrange caps in a shallow baking dish and sprinkle with the crumbs.
Pour sauce on, sprinkle with the remaining cheese. Bake in a 350 degree oven for about 20 minutes until the topping is brown.
**parmesan or any hard cheese can be used.
This will yield 4 servings.
Potato Mushroom Make Ahead
This should be made the day before and will also allow more time for other pressing things to do. This recipe serves 8
You will need:
- 4 tbsp. extra virgin oil, divided
- 3 lbs. Yukon potatoes, peeled, cut lengthwise into 1/8″ slices
- 1 tsp. salt, plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (more if needed)
- 1 cup grated FRESH parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb. button white mushrooms
Preparation:
Preheat oven to 350 degrees
Brush 13 x 9 inch baking dish with olive oil. Arrange 1/3 of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt.
Pour about 1/3 of the cream over top and about 1/4 of the cheese. Repeat layering as above 3 more times. Bake uncovered about 40-45 minutes. Adding more cream, if necessry to keep moist.
Slice mushrooms and toss with remaining oil and layer over top of the potatoes being sure to go to the edges. Drizzle 1/4 cup of cream over top of the mushrooms and 1/4 cup of cheese.
Continue baking for another 20 minutes until the potato edges are golden.
When making ahead, cool one hour. Cover and place in the fridge. Before serving, cut into serving portions, place on a parchment lined cookie sheet and heat in a 350 degree oven for about 15-20 minutes.
The smells coming from your kitchen when making this will probably have your neighbors forming lines outside your door. My husband always comes in and says, ‘Man, that sure does smell good. Too bad dinner is not today”
This is rich but ever so good. Now say, Damn, I did this…your guests will be impressed for sure.
Parmesan Baked Asparagus
Now we need to eat our veggies and I fell in love with fresh asparagus over 20 years ago when we first moved here and found it really wasn’t that slimy goo in a can. Ever since then it really has become my favourite veggie to serve.
You will need:
- 1 bunch of asparagus, thin stalks if possible
- 2 tsp. olive oil
- Pinch of salt and ground pepepr
- 1/2 cup grated parmesan cheese
Preparation:
Preheat oven to 425. Place the asparagus on a nonstick baking sheet. Drizzle with oil, sprinkle the salt and pepper over and toss to coat. Bake for ten minutes. Sprinkle with cheese and bake another two to three minutes.
Doesn’t get any easier, I promise you but it looks and tastes like it was much more. Enjoy!
Parmesan Baked Asparagus
You will need:
- 1 bunch of asparagus, thin stalks if possible
- 2 tsp. olive oil
- Pinch of salt and ground pepper
- 1/2 cup grated parmesan cheese
Preparation:
Preheat oven to 425. Place the asparagus on a nonstick baking sheet. Drizzle with oil, sprinkle the salt and pepper over and toss to coat. Bake for ten minutes. Sprinkle with cheese and bake another two to three minutes.
This is a lovely vegetable side dish.