Right before Pessach we did a two hour show featuring various wine experts and distributors, talking about kosher wines from around the world. It ended with a half hour conversation with Chef Jeff Nathan of Abigael’s. You can listen to the archived show here.
This evening our internet radio guest will be Chef Sarah Lasry. Mrs. Lasry is Food Editor at Binah Magazine, author of The Dairy Gourmet and The At Home Gourmet. For eight years she owned and operated Tastebuds, a very successful dairy restaurant in the Howell/Lakewood area in New Jersey. You can hear our conversation, at 8:00pm (Eastern Time) on BlogTalk Radio. To talk to our guest, or to comment, you may call in at: 714.333.3357, we will be on from 8:00 – 8:30pm.
Looking through her latest of cookbook, The At Home Gourmet, I found it well organized and easy to follow. It’s divided in seven sections (Amazing Appetizers, Simple Soups, Zestful Salads, Lazy Lunches, Delicious Dinners, Waist Watchers, Basic Desserts) )and has a well organized Index. Quite a few of its recipes are destined to become new favorites, among them some of the very decadent desserts.
While I’m a carnivore to the core, those who follow this blog also know that any recipe that calls for cheese is sure to get my attention. Therefore, out of the many mouthwatering recipes in this book, I thought the one below would be perfect…
So Cheesy Onion Potato Gratin
- 1 large onion sliced thin
- 2 tbsp.extra virgin oil
- 2 lbs. Yukon Gold potatoes, sliced into thin rounds
- 2 1/3 cups heavy cream
- 2 tsp. Kosher salt
- Fresh ground black pepper
- 1 cup grated Mozarella cheese
- 1 cup grated cheddar cheese
- 1 cup bread crumbs
- 4 tbsp. melted butter
- Extra shredded Cheddar or Mozzarella for sprinklingPreheat oven to 350 degrees.In a skillet over med-high heat, saute the onions in olive oil until they have browned (about 4-5 minutes). In a sprayed 9 x 13 baking pan, layer the bottom with the fried onions. Then layer the potatoes over the onions, covering them completely and overlapping the potatoes one on top of the other.In a small mixing bowl, whisk the heavy cream, salt, black pepper and both cheeses together. Pour the heavy cream mixture over the potatoes. In a separate bowl, add the crumbs and melted margarine, mix well and then spread generously over the top layer of potatoes. Sprinkle with a little more cheese and bake the gratin until it becomes bubbly, the top is brown and the potatoes are completely soft, about 20-30 minutes. Let gratin rest for about 15 minutes before serving.
Enjoy, gentle reader, enjoy! As for me I plan on pairing it tonight with a well chilled Balma Venetia 2006 Muscat Beaumes de Venise… can’t wait!