Potato Gratin with Keisarinna

Mmmm creamy cheesy potatoes!  These are quite the treat and worth the effort to make...10/10 once again :)  they went especially well with the steak I made with Merlot sauce (posted yesterday)...mmmmmmmm ok yeah you need to have these in your life as soon as you can.  I was inspired by the cheese I bought at Costco: Finlandia's Keisarinna.  This cheese describes itself as a cross between 'sweet Gouda and sharp Parmesan'--and I find that to be quite accurate.  When I went on Finlandia's site to find a recipe for potatoes, I landed on this one.  It has their Swiss in the recipe, but I opted to sub for Keisarinna--and I think you will happy if you do the same :)  Aside from that, only other modification was the amount of potatoes and cream.  I used about 1 3/4 lbs. instead of 2 and about 1 3/4 c. cream.  I have listed these as the amounts used in my ingredients list.  Enjoy!

Link to original recipe:
http://finlandiacheese.com/cheese-recipes/classic-potato-gratin/

Ingredients:

1 3/4 lbs. yukon gold potatoes, peeled (I am not so sure it's necessary to peel them, though) and slice super thin (using a mandolin slicer)
1 T. unsalted butter, softened
kosher salt and freshly cracked pepper
8 oz. Finlandia Keisarinna cheese, grated
1 3/4 c. heavy cream
1/8 tsp. freshly grated nutmeg
1/2 c. panko

Instructions:

1. Heat oven to 350°F.  Use the softened butter to butter bottom and sides of an 8" x 8" glass (or ceramic) baking dish.

2. Cover bottom of dish with one layer of potatoes.  Sprinkle lightly with salt and pepper, followed by scant layer of Keisarinna.  Repeat pattern until everything has been used up.

3. Pour the cream over the potatoes.  Press down very gently to get any air pockets out.

4. Grate fresh nutmeg on top, then sprinkle the panko over to make the very top layer.

5. Bake for 1 hour (I think I went exactly this, but you may need longer)--or until top is golden brown and knife can be easily inserted in center. 

6. Cool for at least 10 min. prior to serving.  Enjoy!

Steak with Merlot Sauce

Can't believe I have not blogged this one yet.  Then again, I haven't made it in forever...had to look back through my emails where I sent it to my mom...in 2009!  Made it again back in November and it was just as wonderful as ever, especially with the cheesy potatoes that accompanied it (will be in next entry :)).  Anyhow, if you love wine reduction steak sauces, this is the top, 10/10 all the way.  It does take a bit of time, but it's easy and so very worth it, I swear!  I used Red Diamond Merlot this time, but you could use any Merlot that you would also drink :)  Enjoy!
p.s. Didn't get a lot of pix to accompany this--will post more if I remember to take them next time I make it...

Link to original recipe:
https://www.epicurious.com/recipes/food/views/filet-mignon-with-merlot-sauce-5653

*I made only half of this, thus it did not take quite an hour to reduce.  I'm putting the FULL recipe amounts below; whichever amount you do, make sure you pay close attention to the reduction after 30 minutes!*

Ingredients:

1 bottle (750 mL) Merlot
2 cans (14.5 oz each) low-salt chicken broth
1 can (14.5 oz) beef broth
2 T. unsalted butter, softened
1 T. all-purpose flour
1 T. olive oil
6 filet mignon steaks (6 oz. each)
freshly cracked pepper
1/4 c. chopped shallots
1 T. chopped garlic
1 tsp. chopped fresh thyme

Instructions:

1. In a large, heavy saucepan over high heat, boil wine, chicken broth, and beef broth together until mixture is reduced to 2 cups--about 1 hour (start checking at 30 minute mark to make sure you don't reduce too far!).

2. In a small bowl, mix/mash together butter and flour.

3. Heat a large (preferably cast iron) skillet over medium-high heat and add the olive oil to the pan.  Season steaks with salt and cracked pepper, then add to pan.  Sear steaks for around 4 minutes on each side (depending on thickness, this should yield medium-rare).  Transfer steaks to plate and cover to keep warm.

4. Add shallots, garlic, and thyme to skillet; stir for 30 seconds.

5. Carefully add 1 1/2 c. of the reduced wine mixture to the skillet (reserve remainder for another use).  Bring to a boil, scraping pan as you stir.  Whisk in butter mixture, then boil for additional 2 minutes.  Serve atop steaks and enjoy!

Bacon and Leek Quiche

Mm. Mmm. Mmmm.  I have a bunch of other posts waiting to be finished from the past few months, but I had to do this one first--it's just that good :) I made it the other day when we were staying out of the -50 something wind chills going on outside due to the polar vortex.  So very glad I did, too! This one is a 10/10--great taste and easy to make, even the crust!  The original recipe is for 2 quiches; I reduced by half to make just one, the amounts for which are reflected in my post. 

Update: In the video, I made the full version of the crust (for 2 quiches), just to be sure I'd have plenty, plus the scraps are excellent topped and baked with cinnamon and sugar.

Link to my YouTube "making of the recipe" video: https://youtu.be/nfFqWCI5jdQ

Original recipe link: https://www.foodandwine.com/recipes/bacon-and-leek-quiche

Recipe below contains my modifications.

Ingredients (for 1 quiche):

Crust--

1 1/4 c. all-purpose flour, plus more for flouring the prep surface
1/4 tsp. salt
3/4 stick (6 T.) unsalted butter COLD, cut in small chunks/dice
1/2 of a large egg yolk (if you want to be precise, use measuring spoons for this; I did not)
7 T. ice water

Filling--

8 oz. bacon, cut into small strips across the grain
1 large leek, white and light green part only, thinly sliced
1/2 tsp. fresh thyme, chopped
kosher salt and white pepper, to taste
4 oz. Gruyère cheese, shredded
2 large eggs plus 1 large egg yolk
1 1/4 c. heavy cream or half-and-half (I used heavy cream)

Equipment: shallow tart pan with removable bottom, pie weights

Directions:

1. Using the dough blade, in a food processor, combine flour and salt.  Add butter, then pulse a few seconds at a time until it looks like grains with peas-sized pebbles mixed in.  (If your dough blade is small like mine is, you may need to scrape the bowl after a few pulses to blend completely.)

2. Add the half egg yolk and ice water.  Pulse again for a few seconds at a time, until dough has just moistened and formed.

3. Flour a work surface and knead dough gently 2 or 3 times.  Form dough into a small round disc shape and cover in plastic wrap.  Place in fridge for 20 min.  (I actually went closer to 30 and it was still fine.)

4. Unwrap dough and roll out on the floured work surface until it is just a bit larger than the tart pan.  Carefully transfer dough to tart pan without stretching and press to fit, removing any excess at edges (can use excess pieces to fill any gaps if needed).  Place in fridge for 10 min.

5. Heat oven to 375°F.  Cover pastry with aluminum foil and add pie weights, then bake for 30 min.

6. Remove the weights and foil, then bake for additional 10-15 min, until dry and golden. (Note: I went 15 min like original recipe said and it was a bit too long, shell came out a bit overdone, but it was still super tasty :))

7. Place tart pan on sturdy baking sheet and set aside.

8. In a large skillet, cook bacon pieces over medium to medium-high heat, until just starting to crisp/brown at edges. 

9. Remove bacon from pan with slotted spoon, leaving rendered fat behind, and transfer to paper towel lined plate/dish.

10. Add the leeks and thyme to skillet and lower heat to medium.  Season with kosher salt and white pepper, then cook leeks until softened, not browned.

11. Transfer leeks to a bowl and let cool for a couple of minutes, then stir in the bacon and Gruyère.

12. Spread bacon mixture (gently) over the baked shell.

13. In a bowl, whisk together the eggs, yolk, and cream.  Pour this mixture evenly over the bacon mixture in the shell.

14. Bake the quiche for 30 min, rotating the shell for even baking around the 15 min mark. 

15. Let quiche cool for 15 min before removing outer ring,  Serve and enjoy!

My Lasagna

Happy Groundhog Day! Ah, let's kick off my first post of 2019 with a recipe I thought I had already posted--one of my own creations, my version of lasagna! Like most of my other recipes, I was inspired to create it when I could not find a recipe that matched what I wanted. I love mushrooms, I had some fresh basil (it was last summer...), and I did not want to have to mess with making my own sauce. I've made this a few times now and everyone that has had it has loved it. I've even left out the sausage on part of it for my brother and it was still quite tasty. Enjoy!

Update! Link to my YouTube "making of the recipe" video: https://youtu.be/4r4KbSNVPrw

Ingredients:

16 lasagna noodles

1 package (5 links/~16-19 oz.) hot Italian sausage

olive oil or butter

16 oz. button mushrooms, sliced

1 T. jarred minced garlic (or 6 cloves fresh, if preferred)

~2 T. chopped fresh basil

15 oz. whole or part-skim milk ricotta

½ c. shredded Parmesan

1 (8 oz.) bag Italian blend cheese

1 T. Italian seasoning

1 egg

1 jar Classico tomato & basil sauce

1 jar Classico four cheese sauce

1 (16 oz.--I think) bag Mozzarella

extra Parmesan for top

if desired: shredded Fontina cheese for top (I have done it both with and without this)

Directions:

1. Cook lasagna according to package directions.

2. Remove casings from sausages and cook in a skillet, over medium high heat, breaking up into crumbles, until sausage is cooked through.

3. Using a slotted spoon, remove sausage from pan (transfer to a bowl), leaving rendered grease behind in pan. Lower heat to medium, add a little olive oil or butter to the grease, then add the mushrooms and garlic. Cook until mushrooms are softened/done, then remove from heat and stir in basil. Set aside.

4. Combine next 5 ingredients (ricotta through egg) in a medium bowl.

5. Blend the 2 jars of sauces together (I use my food processor, as we don't prefer chunky tomatoes. If you use a food processor, you may have to combine half of each jar at a time--look for the 'max liquid' level).

6. Heat oven to 375°F.

7. Construct lasagna: start with a small amount of sauce to coat bottom of pan.

8. Add a layer of 4 noodles, then top with a thin layer of around 1/3 of the ricotta mixture.

9. Top ricotta mixture with around 1/3 of mushroom mixture, followed by around 1/3 of crumbled sausage. (I forgot to take the pic with the sausage on)

10. Top with around 1/4 of the Mozzarella, followed by around 1/4 of sauce.

11. Repeat layering (starting with noodles) 2 more times. Top with a layer of noodles, followed by the last 1/4 of the sauce and last 1/4 of the Mozzarella. Sprinkle Fontina over top of Mozzarella (if desired/using). (And I forgot to get pic with the cheese on, d'oh!)

12. Bake, uncovered, for 45 min. Let cool/rest for 10 min, then serve and enjoy!!

Chorizo Stuffed Poblano Peppers

...or spicy heaven on Earth?  Yeah, they really are, I swear.  Hi, it's me, that person that loves to cook yet has 3,657,982 other things that seem to interfere lol.  Anyway, I decided to indulge myself a bit and finally cook something new this Labor day weekend.  As I have done many times, I looked around for recipes, found inspiration but not exactly what I wanted, and created my own.  And, oh, how glad I am that I did!  It's so easy and tasty...yep, another 10...and I already want to make it again!  Enjoy :)  P.S. I wasn't sure if it would turn out, so I only have a pic of the end result for now; will post step pictures after next time I make.

Ingredients:

4 poblano peppers
12 oz. mild (or spicy, if you like) chorizo sausage, casings removed
6 oz. tomato sauce
heavy cream (I did not measure--am guessing around 1/4 to 1/3c.)
1 T. taco seasoning (I use McCormick brand)
Shredded Chihuahua cheese, to taste/for topping (I think I used around 2 oz.)

Instructions:

1. Turn broiler on HI.  Cut poblanos in half lengthwise, remove seeds, and place on a broiler pan.  Broil with cut side up for 5-7 min., then turn over and broil for additional 4 min.

2. Remove from oven and place poblanos in a plastic zip bag.  Let them rest for a few minutes, then remove and peel off loose skin pieces.

3. In a large skillet over medium-high heat, cook chorizo sausage, chopping into crumbles as you cook it.  Drain off fat from skillet.

4. Add tomato sauce, cream, and taco seasoning to skillet.  Stir and cook for around 2 minutes more (I did not time this).

5. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.  Place poblanos cut side up on prepared sheet, then fill each with chorizo mixture.

6. Top each filled pepper with cheese, then return to broiler for 2-3 minutes (until cheese has melted).  Serve with desired side and enjoy! (I served with Rice-A-Roni Mexican Rice and chips and salsa, mmm!  Oh, and a margarita to drink :D )

Cajun Shrimp and Sausage Skillet with Veggies

This is a recipe I tried out with my mom during my most recent visit to her place.  There aren't many pictures because it's a very simple/easy recipe.  We modified a bit, especially when it came to the amount of zucchini and summer squash.  It seemed to be turning out larger than perhaps the original recipe had intended, so I went with 3 T. of cajun spice instead of the 2 in the original recipe.  This made it VERY spicy; I will use the 2 T. next time, so that is what I wrote in the recipe below.  It's a super delicious way to get in lots of veggies, so I'm giving it a 9.5--might go 10 if the spice balance is better when I make this next time (will update then).  Enjoy!

Original recipe link: https://therecipecritic.com/cajun-shrimp-and-sausage-vegetable-skillet/

Ingredients:

12 oz. frozen medium shrimp, peeled and deveined, tails removed (we used the pink/pre-cooked, but think you could use either)
14 oz. Kielbasa sausage
3 to 4 cups sliced/chopped zucchini  (I used 2 good size zucchini, sliced them in the food processor, then cut the slices in fourths)
1 yellow summer squash, slices/chopped (same as zucchini)
1 bunch asparagus, snapped and top part cut into bite-size pieces (discard lower halves)
2 red bell peppers, cored and seeded, sliced in thin strips
salt and pepper, to taste (I think I may leave out the pepper next time)
2 T. Cajun spice
2-3 T. olive oil

Directions:

1. Stir all ingredients except olive oil together in a large bowl (we had to use mom's Tupperware 'fix and mix' to hold it all).

2. Heat a large cast iron skillet over med-high heat.  Add olive oil to coat bottom, then add the contents of bowl to pan.  (Note: we had to cook in 2 batches because it would not all fit in her largest cast iron skillet!)

3. Cook, stirring occasionally, until veggies have softened (around 8 minutes).  Serve up and enjoy!

Creamy Bacon Mushroom Thyme Chicken

Pardon my absence of the last couple of months--it's been hectic with the moving in to the new place, so I haven't gotten a lot of cooking in.  And even when I have, I haven't managed to blog about it, so I have a few to catch up on once I get back in the flow.
As for this dish, it's an absolute 10 all the way--so very tasty!  So much so that I forgot to take a picture of the finished product before we all dove in...oops.  I will do my best to get a pic up of the finished product next time I make it...or the next...or the next after that...
Enjoy!

Adapted from this recipe: https://therecipecritic.com/creamy-bacon-mushroom-thyme-chicken/

Ingredients:

6 slices of bacon, cut crosswise into small strips
6 boneless, skinless chicken thighs
Italian seasoning (I did not measure)
Kosher salt (did not measure)
coarse ground black pepper (did not measure)
8 oz. button mushrooms, sliced
1 c. heavy cream
1 tsp. garlic powder
~1 T. fresh thyme leaves, chopped

Instructions:

1. Cook bacon strips over medium heat (in cast iron skillet if possible) until starting to crisp at the edges.  Transfer out of skillet to drain on a paper towel.

2. Season chicken thighs with Italian seasoning, Kosher salt, and coarse ground black pepper.  Place thighs in the skillet (in rendered fat from the bacon, still over medium heat).  Cook, turning occasionally, until no pink remains and thighs are starting to brown well.  Transfer thighs to a plate.

3. Add mushrooms to skillet and cook, frequently, until mushrooms have rendered their moisture.  As more moisture is released, scrape the browned bits from the chicken that loosen while stirring.

4. Return cooked bacon pieces to pan and add all remaining ingredients.  Cook, stirring frequently and scraping up remaining browned bits from chicken, until sauce begins to thicken slightly.

5. Return chicken to pan and stir to coat in the sauce.  Serve with desired side and enjoy!  (I served this with rosemary potatoes, paired perfectly :))