Goat Cheese & Potato Gratin

To make up for my lack of posting I am giving you a good one.  A Valentine's or Christmas dinner good one.  Make this Goat Cheese & Potato Gratin for those you love.  Trust me they will love you back.

Goat Cheese & Potato Gratin
4 large servings
1 1/2 pounds of fingerling potatoes, thinly sliced
1/2 cup crumbled goat cheese
1/2 cup shredded Gruyere
2 tsp red pepper flakes
2 tbsp fried onions, crumbled
Gray Salt & Black Pepper
1 cup 1/2 & 1/2
1 tablespoon butter
1 teaspoon minced garlic
6 sprigs of fresh thyme

Preheat oven at 350 degrees

Slowly melt butter on the stove-top, add the 1/2 & 1/2 and the garlic to the butter, stirring to blend and then remove from the heat (watch closely so the mixture doesn't boil over).

In a small bowl toss together the fried onions and red pepper flakes, set aside.

Begin with a layer of potatoes in the bottom of your gratin pan (approximately 1/3 of your potatoes per layer).  Sprinkle the potatoes with salt, pepper & 1/3 of your onions and pepper mixture & finally with 1/3 of your cheeses. Add your next layer of potatoes and before seasoning slightly press down with a spatula to compact the layers.  Repeat the process creating a total of 3 layers, but wait to add the final cheese.  Pour the garlic 1/2 & 1/2 over your layered potatoes, and finally top with remaining cheese.  Bake uncovered for about an hour and 15 minutes.  Remove from the oven and top with the fresh thyme sprigs.  At this point tent your dish tightly and leave for 10 minutes.  Uncover, remove the thyme, & Serve.

And delicious the next time we made it

 Isn't this just gorgeous! We got to lounge all of Easter weekend and enjoy this view...

Endives with Oranges

This dish is not a photogenic one at all & I meant to get this post up in March.  However I saw some beautiful Belgian Endive yesterday so there is still time. I served this as an appetizer & we were shocked that the flavors.  It could easily pass as a healthy dessert. Hope you enjoy!

Endive with Oranges
adapted from Laura Calder

4 Belgian Endive
2 tablespoons butter
2 tablespoon of butter
2 tablespoons of Blood Orange Vinegar
1/3 cup Shiraz
2 oranges
Grey Salt & Pepper

Melt the butter in a braiser or saute pan over medium heat, add the sugar and vinegar and allow to thicken.  In the meantime clean and quarter the endive.  Once the sauce has thickened add the wine and endive, season with salt and pepper.  Cover the braiser & let cook for 35 - 40 minutes (until very tender), turning several times.
Slice the peel and pith from your oranges.  When the endive are almost ready, separate the oranges over the braiser incorporating the juice to your sauce.  Toss gently and leave uncovered for 5 minutes & then add the oranges. Cook for another 5 minutes and serve.

If you can't find blood orange vinegar - red wine or champagne will do.

Chicken Saute with Fine Herbs

This dish seemed appropriate to utilize all of the herbs that are going wild in our potted garden.  Hope you enjoy.

Chicken Saute with Fine Herbs
adapted from James Beard's House & Garden article, December 1959
Serves 3 to 4

3 to 4 boneless, skinless chicken breasts
4 tablespoons butter
Salt and Pepper
1 cup of white wine
3 tablespoons (chopped) of any one one of the following fresh herb combinations:

Tarragon & Parsley
Tarragon, Parsley & Chives
Parsley & Rosemary
Parsley & Chervil
Parsley, Chives & Dill
 
Pound the chicken slightly & season with S&P.  Brown chicken in the butter, turning to keep even.  Once brown add 1/2 the wine and season with a touch more S&P.  Bring to a light simmer, turning at least once, until cooked (5 to 8 minutes). Add your chopped fresh herbs and remaining wine, turn chicken to make sure it is coated, letting the sauce come to a slight simmer and then remove from heat.  Plate the chicken and cover with the pan juices & serve.

So far I have tried the tarragon and parsley combination.  It was a very light, clean tasting dish - perfect for a weeknight supper.

I am coming back soon...

Please forgive my absence, March is my craziest month of the year.  Unfortunately it has been consumed by financial statements and tax returns, but April 18th is just around the corner.  I am blessed with a wonderful place to work and co-workers who make the passing hours enjoyable, that or we are all delirious.  Outside of very long days I have done a few fun things this month...

2011 Potted Herb Garden

I planted out potted herb garden - I learned the hard way with boy pups - the higher the herbs, the safer they are.

My Surprise Party

I celebrated my 34th birthday.  Of course I spent the entire day working, but came home to a wonderful party. My husband can be very sneaky.  I thought the gorgeous pink tulips were the big surprise, well he fooled me!

Sinful White Chocolate Cake

And last, but definitely not least, we added to our family...

Mademoiselle Eloise "Louise" Knight

Isn't she gorgeous!!!  I thought we had lost our minds with the 3 Musketeers we already share our home with, but Ms. Louise proved us wrong.  There are so many coincidences that brought her into our lives, it was simply meant to be.

Alexander, Tad & Beauregard

No longer the "boys only" club....

Grilled Jalapeno Porkchops with Pineapple Salsa

Hello March!  I don't think I have ever been as ready for Spring as I am right now.  I have seen enough snow & blizzards to last at least a year.   I love grilling out on a nice spring evening.  This is one of our favorite dishes for this season.  The flavors are amazing. Hope you enjoy!

Grilled Jalapeno Pork Chops with Pineapple Salsa

Adapted from the Neelys on The Food Network

4 boneless pork chops
3 Tbs Hot Mustard Sauce
3 tsps diced jalapenos
1 tsp Worcestershire sauce
2 tablespoons minced red onions
Salt & Pepper

Season the chops with the salt and pepper, add chops and all other ingredients to a large ziplock bag.  Ensuring the bag is sealed toss bag a few times to ensure chops are coated.  Refrigerate for at least 3 hours or even better 24 hours.  30 minutes before grilling allow bag to rest at room temperature.  Grill chops for 5 to 8 minutes per side. Remove from grill and lightly tent for 10 minutes before serving. Serve with a drizzle of hot mustard and scoop of pineapple salsa (below).

Pineapple Salsa
1 cup of pineapple chunks, diced
1 tomato, seeded and diced
2 Tbs diced jalapenos
Juice of 1 lime
1/2 red onion, diced

Mix all together and allow it to marinade as long as the pork.  Can keep in a sealed container for a week.  It is wonderful on white fish and chicken.  I served it with baked sweet potatoes and grilled broccoli.

Spring's Promise camellia in full bloom