2 onions thinly sliced
4 potatoes
1 tbsp corn oil
1 cup hot chicken broth
parsley, salt, pepper
Heat oil and when hot, cook onion for 3 minutes, stirring occasionally. Add potatoes, season and cook for 1 minute. Put into a casserole dish, cover with tinfoil. Remove and sprinkle with parsley
Cook 40 minutes
1/3 cup unsalted butter, melted
3 lb. russet potatoes, cut into lengthwise quarters
kosher salt
¾ cup milk
1 cup 35% cream, whipped to soft peaks
black pepper
Brush a 13"x9" dish with melted butter. Boil potatoes in large pot with cold water by 1” - bring to a boil and boil gently till quite tender - 10-15 minutes - drain and dry in pot over low heat - put through ricer. Put in milk and half of butter. Stir with wooden spoon - stir 1/3 of whipped cream to lighten it with a whisk. Fold rest of cream into mix. Add salt and pepper. Spread into baking dish - drizzle butter over potatoes and refrigerate. Reheat room temperature potatoes.
Bake at 250F, for 30 minutes
Place under broiler for 2-4 minutes until lightly browned
Make a day ahead:
1 ½ cups sharp cheddar “orange”
1 bunch green onions, chopped
1 ½ tsp salt
¼ tsp pepper
2 cups sour cream
paprika to taste
Preheat oven. Cook potatoes in jackets until tender. Peel and shred into a 13"x9" casserole dish. Stir in 1 cup cheese, onions, sour cream, salt and pepper. Top with remaining cheese. Sprinkle with paprika. Cover and refrigerate for several hours, or overnight.
Bake uncovered at 350F, for about 30 minutes
Sauce:
2 tbsp finely chopped shallots
2 tbsp white wine vinegar
2tbsp water
1 tbsp lemon juice
1 large egg yolk
2 tbsp drained capers
3 tbsp melted unsalted butter
Combine shallots, vinegar, lemon and water. Simmer, stirring occasionally till 2 tbsp remain. Transfer to a blender, add yolk and capers. Blend for 3 seconds. Add heated butter in a stream. Blend sauce till well combined. Add salt and pepper.
Sprinkle snappers with salt. Arrange in a non-stick skillet. Skin side up, top with a lemon slice.
Cook over a moderate heat, 8-10 minutes, tightly covered
1/3 cup fine bread crumbs
¼ cup parmesan
3 ½ / 8 oz. cream cheese
4 large eggs
½ cup heavy cream
½ lb. bacon
1 medium onion finely chopped
½ lb. blue cheese
salt and pepper
2 - 3 drops of tobasco
Sprinkle bread and parmesan in buttered 8” spring form water tight pan. Combine cream cheese, eggs and cream in mixer. Saute bacon till crisp, drain and chop. Finely sauté onion in 1 tbsp of bacon fat. Add all ingredients to cream cheese mixture and pour into pan. Place pan in larger one, pour in 2" of boiling water.
Bake at 350F, for 1 hour and 40 minutes
Turn oven off, let it sit 1 hour. Remove pan and let cool 2 hours.
