Mushrooms au Gratin

I’ve mentioned before that I watch a lot of Italian television. I also watch a lot of French television. The fact of the matter is, I watch a lot of international television, far preferring it to most of what America has to offer. I do so because I am a subscriber to MHz Choice. I am not affiliated with them in any way, I just absolutely love their programming. The other day I was watching “Les Petits Meurtres d’Agatha Christie (The 70’s)” when I noticed that commissaire Annie Greco (who loves food as much as I do) ordered mushroom au gratin. This is the first time I had ever heard of that dish. Sure, I’ve had potatoes au gratin, but mushrooms? Mushroom lover that I am, this sounded so good, and something that I absolutely had to try. I got to thinking about how I would make this dish, and came up with the following. It is so decadent! It’s good on its own — you only need a small amount because it is rich — it is also excellent as a topper for a baked potato, particularly if you are using a large potato as a meatless main dish. You might also consider spooning it over baked chicken. This is a must try. I’m not kidding you. 

Mushrooms au Gratin

2 T. butter

8 oz. crimini mushrooms, sliced

1 .5-oz. pkg. Melissa’s dried shiitake mushrooms

1 .5-oz. pkg. Melissa’s dried oyster mushrooms

2 scallions, chopped

1 garlic clove, minced

½ c. dry white wine

 ½ c. sour cream

¼ t. seasoned salt, more or less to taste

1/8 t. ground black pepper, more or less to taste

2 T. flour

2 T. chopped fresh parsley

½ c. grated Gruyere cheese

Preheat oven to 400° F. Spray an au gratin dish (or any other shallow baking dish) with PAM; set aside.

Hydrate dried mushrooms according to package directions. Drain, and roughly chop; set aside.

In a medium skillet, sauté fresh mushrooms with butter over medium-high heat. Add scallions and sauté another 1-2 minutes. Add chopped hydrated mushrooms and garlic, and cook for 1 minute more. Stir in wine and cook down until half has evaporated.

 In a small bowl, blend together sour cream, salt, pepper, and flour. Stir into mushroom mixture. Heat through, transfer to your prepared baking dish, sprinkle with chopped parsley and cheese, and bake for 10 to 15 minutes until the cheese has melted, and it is bubbly around the edge. 

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French Onion Potato Soup

I got into a bit of a pickle on Thanksgiving last week when the supply of leeks that I expected to be delivered, wasn’t. I haven’t served a Thanksgiving dinner in 25 years that hasn’t started with soup, twenty three of those years my legendary potato leek soup, the recipe of which I will take to my grave. As luck would have it, my number one son shared a recipe that he had recently discovered, and I took the opportunity to give that a try, adapting it to suit my needs. What a winner! Creamy, flavorful, and with the wonderful nuttiness of Gruyere cheese. Make a meal out of this with a side salad and crusty roll, or serve it as a starter for an elegant meal. Either way, don’t pass this one up.

French Onion Potato Soup

Heavily adapted from cookingprofessionally.com

 5 T. butter

 1 large yellow onion, thinly sliced*

 1 t. dried thyme

 1 t. kosher salt

Freshly ground black pepper, to taste

1 bay leaf

2 garlic cloves

½ c. dry white wine

 2 pounds russet potatoes (about 3 large), peeled and chopped into 1-inch pieces

6 c. low-sodium chicken broth

½ c. heavy cream

6 oz. Gruyère cheese, grated

In a 4-qt. pot, melt 4 T. butter over medium heat. Stir in thyme, onion, salt, and pepper. Cook and stir occasionally for 10-15 minutes, or until the onion is slightly golden brown and soft. Add the garlic, bay leaf, and wine, cooking until the wine has mostly evaporated, about one minute.

 Mix in the chicken broth and potatoes, bringing it to a boil. Simmer for 12-15 minutes until the potatoes are tender. Remove and discard the bay leaf.

Using an immersion blender, puree the soup in the pot until smooth. Mix in the remaining tablespoon of butter, heavy cream, and Gruyere, stirring until blended.

 *I used a mandolin for this. 

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The Ultimate Lobster Mac & Cheese

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Because this has been such a weird year I decided to get a little fancy for one of the two holiday dinners that I was serving. I try very hard to accommodate everyone’s schedule, so we celebrated “Festivus” on the 23rd. There were just three of us, but we had a lovely time, and the food was delicious. I had baked a ham, made Cheese Peta, and a casserole of Lobster Mac & Cheese. Trust me when I tell you that this is the most money and time that I have ever spent on a casserole, but it was well worth it. It took a good bit of honing to get everything just right, so please do not skimp on ingredients or alter any of them, and please use the cavatappi. My daughter-in-law (whose grandmother is Sicilian) and I agree that it is an underutilized pasta, and we aim to change that. If you’re looking to celebrate a special event, or just treat you and your sweetie, give this a try. It can be baked up in a casserole or spooned into individual ramekins. It also freezes beautifully; when you want to bake it up, put it into the oven cold and bake for 45-55 minutes until hot and bubbly. Delish!

  The Ultimate Lobster Mac & Cheese

8 c. water
2 8-oz. lobster tails in the shell
8 oz. cavatappi
3 T. butter
3 T. flour
2 c. whole milk
1 ½ c. heavy whipping cream
1 T. lobster base

6 oz. Gruyere cheese, grated

6 oz. white cheddar, grated
1 - 2 t. salt
Freshly ground black pepper
Few gratings whole nutmeg
3-4 T. dry sherry

 

Topping:
1 c. Panko breadcrumbs
2 strips bacon fried and finely chopped
1 clove garlic, finely chopped
½ c. freshly grated Parmesan cheese
2 T. butter, melted

Preheat oven to 375° F.

Combine topping ingredients in a medium mixing bowl; set aside.

Bring water to a boil in a medium stockpot, add lobster, and boil 5-6 minutes until the shell is pink and the meat is cooked through. Remove lobster with tongs; reserve water. Return lobster water to a boil and cook pasta until al dente, 6 to 8 minutes; drain.

Combine milk and heavy cream in a medium saucepan. Heat until simmering, but not boiling. Whisk in lobster base.

In the same pot that you used to cook the lobster and pasta, melt butter and then whisk in flour. Cook over low heat for 2 minutes, whisking constantly. Continue to whisk as you add the hot milk/cream mixture and cook for a minute or two more until thickened.

Remove from heat and add the cheeses, 1 teaspoon of salt, pepper, a few gratings of nutmeg, if desired, and sherry. Add cooked cavatappi and lobster meat, and stir well. Place the mixture into a 2-quart casserole dish and scatter topping to cover. Bake for 30 to 35 minutes or until the sauce is bubbly and the topping is browned.

 

 

Madame Quiche’s Quiche au Fromage

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I believe that there is beauty in simplicity, or at least that’s what I used to tell my parents when I would get a less than stellar mark on my report card. Nonetheless, it is often true, and you will find no better example of that than in this simple and delicious quiche, a close representation of the ones sold by Madame Quiche every Saturday at the Louviers market in France. Her quiches are so delicious that many have tried to copy them. This recipe, from a 1999 issue of Gourmet magazine, is the one that I use. If you want to make it even simpler, use store-bought piecrust, roll it to fit a 10-inch pie pan, and blind bake it as described below. Once you’ve tried this one, you will kick all others to the curb.

 

Madame Quiche's Quiche au Fromage 

 

One recipe for basic pastry*

6 large eggs

2/3 c. heavy cream

1 c. whole milk (WHOLE! Absolutely nothing else will do, I mean it!)

Pinch of salt (1/8 – ¼ t.)

Few gratings of freshly ground black pepper

8 oz. Gruyère, Emmenthal, or other Swiss-type cheese

¼ t. freshly grated nutmeg

 Roll out the pastry to fit a 10½” pie plate. Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes. Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and reserve.

In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with salt and pepper, then add the cheese and stir until it is blended. Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom. Sprinkle the top with nutmeg and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30-45 minutes. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.

 *If you want to make it easy on yourself, use store-bought pastry, roll it between two pieces of parchment paper to fit a 10-inch pie pan, and blind bake as mentioned above.

 

 

Mushroom and Gruyere Pizza

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I am in love with Jacques Pépin, and I’ll tell you what, if his wife, Gloria, didn’t look so formidable, I would give her a run for her money. Like many of you, I have been watching his short videos online wherein he prepares a wonderful dish in seemingly a matter of minutes. These short videos have led me to his books, and now his magnificent Heart and Soul in the Kitchen resides on my shelf of favorites.

Quickly becoming one of my most thumbed, this book is full of recipes that are simple yet elegant. Every one that I have tried is more delicious than the last, and I marvel at how he is able to make the most wonderful things out of the commonest of items. Because I had bought a package of flour tortillas, and then for the life of me couldn’t figure out why, I gave his Mushroom and Gruyere Pizza recipe a shot.

This is stunningly good! It really did go together in just a matter of minutes, the portobello mushrooms made this taste beefy, earthy, and complex, and I cannot thank him enough for giving me an excellent use for my flour tortillas.

Ever since making this, I have become a bit obsessed. Considering the cheese is a given, I found that quite a wide variety of vegetables will do. Essentially, with a package of flour tortillas, some good Gruyere cheese, and an assortment of vegetables, you can make a flavorful, can’t-stop-eating-it pizza in no time. Based upon personal experimentation, some of my favorite combinations are spinach/shallot/hearts of palm; portobello/red onion/spinach; portobello/scallion/bacon; spinach/artichoke/Parmesan.

This recipe makes two, but I can tell you that if you’re only serving one, the leftover filling will last in the refrigerator 1 to 3 days, so you can enjoy it later in the week. Get the kids involved in this, and let them choose their own toppings. This is great fun!

Mushroom and Gruyere Pizza
From Heart and Soul in the Kitchen by Jacques Pépin

2 T. olive oil
2 flour tortillas (8 inches across)
1 c. diced Gruyere cheese (about 5 oz.)
3 c. sliced portobello mushrooms (about 6 oz.)
2 scallions, cut into 1” pieces
¼ t. salt
¼ t. freshly ground black pepper

Preheat oven to 425° F.

Rub 1 teaspoon of olive oil on both sides of the tortillas and place them onto a baking sheet lined with aluminum foil.

In a food processor combine the cheese, mushrooms, scallions, salt, and pepper, processing until you have a course purée.

Spread the purée on the tortillas, covering the entire surface of each one. Drizzle remaining olive oil on top.

Bake the pizzas for 12 to 14 minutes until hot, bubbling, and browned on bottom and edges. Cut into quarters and serve.

Crustless Asparagus and Spring Onion Quiche

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There are plenty of things to love about spring, and I am reflecting upon them as we move into the heat of summer. One of my favorite things about spring, and surely a harbinger of the season, is fresh asparagus. I get as much is I can, and use it in as many ways possible. This crustless quiche employing the use of both fresh asparagus, and those wonderful, crunchy, peppery spring onions is a real winner. It captures the taste of spring, combining it with the richness of three flavorful cheeses, to make one wonderful reason for getting up in the morning.

Crustless Asparagus and Spring Onion Quiche

½ lb. Melissa’s fresh asparagus, trimmed and cut into 1½” diagonals

4 extra large eggs
1/4 c. heavy cream
1 t. Dijon mustard
½ t. salt
¼ t. paprika
Pinch cayenne pepper
Few gratings fresh nutmeg
1 c. small-curd cottage cheese
1 c. grated Gruyere cheese
¼ c. freshly grated Parmesan cheese
1 small bunch of scallions, diced

Preheat oven to 350° F. Spray a 9-inch deep-dish pie plate with Pam; set aside.

Bring ½ cup water to boiling in sauté pan. Add asparagus, cover, and remove from heat. Allow the asparagus to steam while you prepare the other ingredients.

In a medium mixing bowl, at medium speed, beat eggs until frothy and lemon yellow in color. At low speed, beat in cream, mustard, salt, paprika, cayenne, and nutmeg until combined.

Using a heavy wooden spoon, stir in the three cheeses until fully incorporated.

Drain asparagus; pat dry. Arrange over the bottom of prepared pie plate. Sprinkle chopped onions over asparagus. Pour mix egg mixture over all.

Bake for 35 to 40 minutes, or until the quiche has puffed, browned, and is set in the center. Allowed to cool 5-10 minutes before slicing and serving.

Croque-Monsieur

Directly translated, the words croque monsieur become “crispy mister.” Essentially, it’s a grilled ham and cheese sandwich. But don’t let the seeming simplicity of this bore you. It is so much more than that. This simple grilled ham and cheese sandwich is also topped with a rich and creamy béchamel, additional freshly grated cheese (in this case Gruyere), and then put under the broiler until it gets hot, brown, and beautifully bubbly. This is like no grilled cheese sandwich you have ever had. Yes, it’s a little more effort than just slapping some cheese between two pieces of bread and shoving it into your toaster oven, but the extra work is well worth the sinfully delicious taste. Make this once, and you will never be satisfied with a plain old grilled cheese sandwich again. 

Croque-Monsieur

2 tablespoons butter

2 tablespoons all purpose flour

1 cup whole milk

Pinch of freshly ground nutmeg

1 bay leaf

4 slices firm white sandwich bread

4 ounces thinly sliced Black Forest ham

4 ounces sliced Gruyère cheese

1 tablespoon melted butter

1/4 cup grated Gruyère cheese

2 teaspoons chopped fresh chives

Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.

Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

PRINT RECIPE

Looking for something to feed the family? Try this Croque-Monsieur Pie!

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Wonderful Wednesday

Whimsical Wednesdays

O My Heartsie Girls Wonderful Wednesday
 Wine’d Down Wednesday

Full Plate Thursday

Thursday Favorite Things

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Zucchini, Bacon, and Gruyère Quiche

A welcome addition to the weekend paper during the past year has been the Dash Magazine.  Assembled by the people at Parade, it contains recipes culled from Bon Appétit, Gourmet, and epicurious.com, seasonally and attractively presented. 

As zucchini season is in the offing, or perhaps in full swing, depending upon where you live, I decided to give this quiche recipe, from the May 2013 issue a try.  I did not halve the zucchini, but sliced it into 1/8” rounds instead, in order to get more ample slices into each bite.  Perfect!

Zucchini, Bacon, and Gruyère Quiche

1 (9-inch) pie dough round (from a 14- to 15-oz package)

¼ lb. bacon, coarsely chopped

2 medium zucchini, halved lengthwise and sliced

½ tsp. kosher salt, divided

¾ cup heavy cream

¾ cup whole milk

¼ tsp. black pepper

3 large eggs

2 oz. Gruyère, coarsely grated (½ cup)

Preheat oven to 450°F.

Fit pie dough into a 9½-inch deep-dish pie plate. Lightly prick dough all over. Bake according to package instructions. Cool on a rack. Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to a paper towel–lined plate, reserving fat in skillet.

Add zucchini and ¼ tsp. salt to fat in skillet and sauté over medium-high heat, stirring occasionally, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to plate.

Heat cream, milk, pepper, and remaining ¼ tsp. salt in a medium saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then slowly and gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Cool quiche on rack, about 20 minutes, before cutting.

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Be Inspired Friday

Foodie Friday

Emmentaler on Rye with Sweet & Sour Onions

Grilled cheese sandwiches have been one of my favorite lunches as far back as I can remember.  In my youth, bliss was known as a slab of Velveeta sandwiched between two slices of Wonder Bread. Truth be told, while it’s not often, there are days when I revisit that old favorite just to wax nostalgic about the carefree days when I sat at the kitchen table in my mother’s warm kitchen, munching on a gooey sandwich, swinging my legs back and forth all the while.  These days I look for variety.  I’ve found it in one of my favorite books on the subject, Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker and then I saw this recipe in The Smitten Kitchen Cookbook.  Oh, my!  This sandwich is singular in its deliciousness.  The nutty, melted cheese, paired with the not-too-sweet, not-too-sour onions is a marriage made in heaven.  The onions can be made ahead making this easy to throw together when you want to dazzle someone at lunch.

Emmentaler on Rye with Sweet & Sour Onions

Onions
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced (about 2 cups)
2 teaspoons brown sugar, light or dark
¼ teaspoon salt, plus more to taste
1 tablespoon balsamic vinegar
Freshly ground black pepper

Sandwiches (Serves 2)
Four ½ inch-thick slices rye bread
2 tablespoons butter, salted or unsalted, softened
¾ cup (about 3 ounces) Emmentaler or another Swiss cheese (I used Gruyere), grated

Cook onions: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the onion, and sauté for 5 minutes. Add the brown sugar and salt, lower the heat to medium-low, and cook another 10 minutes, stirring occasionally. Add the vinegar, and scrape and stuck onion bits from the bottom of pan with a spoon. Simmer for 1 to 2 minutes, until the onion mixture thickens, and season to taste with black pepper. Cool to lukewarm, or store in an airtight container in the refrigerated until needed, up to 5 days.

Make sandwiches: Generously butter 1 side of each slice of bread. Arrange one slice, buttered side down, on a plate. Spread thickly with jammy onions (about 2 tablespoons per sandwich; you’ll have extra). Sprinkle with half the grated cheese. Arrange a second slice of bread on top of the cheese, buttered side facing up. Repeat with the remaining slices.  Heat a heavy 12-inch skillet to medium-low, or an electric griddle set to 325. Once it’s hot, place the sandwiches on the griddle, and cook them until crisp and deep golden brown, about 5 minutes per side. Slice the sandwiches in half and serve immediately.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday