Monday, December 7, 2009

Potatoes Gratin


-2 1/4 lb potatoes
-4 cups of whipping cream
-6 cloves of chopped garlic
-2/3 cup fresh grated Gruyere cheese (or Cheddar)
-salt, pepper and nutmeg to taste


Peel and wash the potatoes. Pour the cream in a pot. Thinly slice the potatoes. Place them in the pot. Add chopped garlic, salt, pepper, and a pinch of nutmeg. The potatoes should be totally covered by not "swimming" in the cream. Bring to a boil on medium heat. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot.

Arrange the potatoes evenly in a generously buttered dish. The bottom of the dish can be rubbed with garlic. Cover completely with grated cheese. Place the gratin on a baking tray just in case the cream boils over. Cook in the oven at 425 degrees F for about 30 min. Then reduce heat to 350 degrees F for 15-20 minutes. Cook until the potatoes become golden brown on the top and cooked on the inside.

Serve hot. Serves 6.

Hungarian Hamburger Steaks

-1 1/2 pounds extra-lean ground beef
-1 large onion, chopped
-6 cloves garlic, pressed
-3 teaspoons paprika
-1 1/2 tsp dried marjoram
-salt and pepper to taste
-1 cup sour cream


In a bowl, mix together ground beef, onion, garlic, paprika, marjoram, salt, and pepper until well combined.
Divide into 6 equal portions; with wet hands, form into patties.
Heat grill, grill on medium, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

Serve with sour cream for dipping....I also like to serve with horseradish sauce.

Saturday, December 5, 2009

French Onion Soup

This, if you want it to be authentic, should have a slice of gluten free bread on it, but you don't HAVE to have it. You could just gob ooey-gooey cheese on top. You can find gluten free bread at health food stores like Whole Foods and even Trader Joes (Brown Rice Loaf). Tip about gluten free bread -- toast it! It tastes a whole lot better for your guests.

-2 cups thinly sliced yellow onion (2 large)
-2 tablespoons butter or margarine
-4 cups beef broth (SWANSONS regular and organic..NOT SEASONED...PACIFIC NATURAL FOODS are gluten free)
-2 tablespoons dry sherry or dry white wine (optional)
-1 teaspoon Worcestershire sauce (LEA AND PERRINS is gluten free)
-Dash black pepper
-6 slices GLUTEN FREE bread, toasted
-1 cup shredded Smoked Cheddar, Gruyere, or Jarlsberg cheese (4 ounces)

In a large saucepan cook onion, covered, in hot butter over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Meanwhile, arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice.

Serves 6 as part of a main course or 4 as THE main course.

Tuesday, December 1, 2009

Oven Roasted Potatoes with Onions

Woops! This was so good that there was none left when it was time to take the picture!


* 1/8 cup olive oil
* 1 onion chopped
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed


1. Preheat oven to 475 degrees F
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.