Parsnip and Carrot Gratin

Posted on April 5, 2017 by admin
Parsnip and Carrot Gratin
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Ingredients
  1. 1 1/4 cups sliced parsnips
  2. 1 1/4 cups sliced carrots
  3. 1 cup shredded kale, loosely packed
  4. 1 clove garlic, minced
  5. 1/2 teaspoon kosher salt
  6. 1/8 teaspoon fresh black pepper
  7. 2 teaspoons chopped fresh rosemary
  8. 1 teaspoon olive oil
  9. 1 cup heavy cream
  10. 1 tablespoon Dijon mustard
  11. Butter for greasing the pans
  12. 3/4 cup grated Gruyere cheese
  13. 2 tablespoons butter
  14. 2 tablespoons almond meal
Instructions
  1. Preheat oven to 375 F.
  2. Wash and peel parsnips and carrots. Slice on the bias into 1/8-inch-thick oval slices. Remove stems from kale leaves and shred finely. In a medium bowl, toss together parsnips, carrots, kale, garlic, salt, pepper, rosemary, and olive oil.
  3. Heat cream in a small saucepan until hot but not simmering. Whisk in the mustard.
  4. Butter the insides of two Le Creuset 1-quart Oval Dutch ovens. Layer 1/2 cup of the vegetable mixture into the bottom of each pan, then sprinkle over 2 1/2 tablespoons of Gruyere cheese. Repeat twice more in each pan, reserving the cheese from the top layer.
  5. Pour warm cream into each pan until it comes about 3/4 of the way up the sides. Cover with lids and bake 30 minutes. (The gratins can be made ahead up to this point. Cool to room temperature and store in the refrigerator. Warm to room temperature before heating in the oven.)
  6. In a small bowl, combine butter and almond meal. Remove the gratins from the oven and remove the lids. Gently press down the tops of the gratins with a spatula. Dot with the almond and butter mixture and sprinkle over the remaining cheese.
  7. Return to the oven, uncovered, and bake 10 – 15 minutes until the top is browned and crisp. Let stand 10 minutes before serving.
Notes
  1. All images and content are © 2017 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Make Ahead Frittata Muffins

Posted on March 29, 2017 by admin
Make Ahead Frittata Muffins
Yields 12
These flavorful muffin frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.
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Ingredients
  1. 6 EGGS
  2. 1/2 cup milk
  3. 1/4 tsp. salt
  4. 1/8 tsp. pepper
  5. 1 cup shredded Cheddar cheese (4 oz.)
  6. 3/4 cup chopped zucchini
  7. 1/4 cup chopped red bell pepper
  8. 2 tbsp. chopped red onion
Instructions
  1. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until well-blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
  2. BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.
Notes
  1. Quick breakfast solutions: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
  2. Lighter Option: This frittata muffin recipe can be made with reduced-fat cheese, if desired.
  3. © 2017 American Egg Board. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Fast Mexican Egg and Potato Breakfast Skillet

Posted on March 29, 2017 by admin
Fast Mexican Egg and Potato Breakfast Skillet
Serves 4
Scramble Mexican favorites, like cheese, salsa and tortilla chips, for a tasty skillet that’s fast enough for breakfast and filling enough for lunch or dinner.
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Ingredients
  1. 1 tbsp. olive oil
  2. 2 cups frozen potatoes O'Brien
  3. 4 EGGS
  4. 1/4 cup milk OR water
  5. 1/4 tsp. salt
  6. Pepper, as desired
  7. 1/2 cup shredded Mexican cheese blend (2 oz.)
  8. 1/4 cup salsa
  9. 1/4 cup crumbled tortilla chips
  10. 1 tbsp. chopped fresh cilantro, OPTIONAL
Instructions
  1. HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes.
  2. Meanwhile BEAT eggs, milk, salt and pepper in medium bowl until blended.
  3. REDUCE heat to medium. POUR eggs over potatoes in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
  4. SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted, 2 to 3 minutes. TOP with salsa, chips and cilantro, if desired.
Notes
  1. Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  2. Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  3. How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
  4. © 2017 American Egg Board. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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