Potatoes A La Bakery

Potatoes a la Bakery
Inspired by Laura Calder
Serves 6

3 Tbs Butter
1 Tbs Olive Oil
1 Yellow onion, thinly sliced
1 Purple onions, thinly sliced
2 lbs Red potatoes, sliced
1 Tbs Chopped thyme
1 Tbs Chopped chives
1/4 cup French fried onions
1 cup of Beef broth
1/4 cup of Parmesan Cheese
Salt & pepper

Preheat the oven to 300 degrees F.


In a saute pan melt the butter with the olive oil and the onions & cook for about 20 minutes.  Onions should be soft & translucent at this point. To the bottom of a deep casserole dish add half the onions. Add a layer of sliced potatoes, season with salt and pepper, and add half of the thyme, chives & French fried onions, and then repeat with remaining onions, potato & spice layer.  Take a spatula and pat the potato & onions layers down, ensuring a snug fit.  Pour broth evenly over the casserole. Cover the pan with foil, and bake for 2 1/2 hours, remove the foil from the top and bake another 30 minutes, remove from oven & sprinkle with Parmesan cheese and bake from another 10 minutes.  Enjoy!

This is such a tasty side dish.  I love to use it in combination with a crock pot entree.  It goes nicely with my Sweet & Spicy Pork Tenderloin.

The second set of layers

Awaiting the broth

The Finished Product - Potatoes a la Bakery



Skyler's Summer Salad

Skyler's Summer Salad
Serves 4

2 cups spring mix lettuce, torn
2 cups spinach, torn
1 can Mandarin oranges, drained
1 cup fresh raspberries
2 ozs goat cheese, crumbled
Handful raw walnuts, crumbled
1 thick slice of red onion, minced
2 grilled chicken breasts, chopped
1 avocado, diced
Raspberry balsamic dressing (I used Annie's but any type of raspberry or strawberry dressing will do)

Toss all ingredients in a large serving bowl & then drizzle with dressing (don't toss). Cover with plastic wrap & let the salad sit for 10 - 30 minutes in the refrigerator (this marries all of the flavors). Toss, Serve & Enjoy



Darling Skyler herself, eating edamame with chopsticks



Almond & Goat Cheese Salad

Almond & Goat Cheese Salad

Serves 4 as a side & 2 as main

1 bunch butter lettuce

1 pint cherry tomatoes

2 oz goat cheese, crumbled

1 oz raw almonds

Salt, pepper & cruched red pepper flakes

Your favorite balsamic vinagrette

Tear lettuce into large serving bowl, add tomatoes, goat cheese & spices.  Place almonds between 2 paper towels and pound lightly with a rolling pin or hammer.  Add to salad and toss.  Lightly dress with your favorite balsamic dressing and let it sit for ten minutes, toss and serve.

This light salad is perfect as a side or add grilled chicken and use it as your main dish.

Coq Au Vin

Coq Au Vin
Serves 4

8 Chicken thighs
Extra virgin olive oil
1 cup flour
Salt & pepper
Herbs de Provence
4 sprigs fresh thyme
1 bay leaf
1 onion, minced
1 large shallot, diced
2 teaspoons minced garlic
6 carrots, peeled and sliced into 1" pieces
1 bag frozen pearl onions
1 lb cremini mushrooms, wiped clean
1 can Italian stewed tomatoes
1 cup of Cabernet sauvignon
1 cup low sodium chicken broth
Parsley, roughly chopped
Parmesan cheese, grated
Hot buttered egg noodles or rice to serve
Crusty French bread

Preheat oven to 275 degrees
In a shallow dish add the flour, salt, pepper & herbs de Provence and toss together (heavy on the spices).  Dredge chicken in flour & brown in a large dutch oven with a splash of extra virgin olive oil.  Once it has browned remove it from the pan and add another splash of olive oil and the minced onion & shallots.  Saute for about 10 minutes, add the garlic and let it brown, another 2 minutes or so. Add the tomatoes, wine & broth.  Bring to a light boil.  Add the chicken to the bottom of the dutch oven and then top with carrots, frozen pearl onions, mushrooms, thyme sprigs, bay leaf, sprinkle of salt & pepper, and cover.  Bake at 275 degrees for two hours.  Remove thyme sprigs & bay leaf.  Serve over noodles or rice with a sprinkle of parsley & Parmesan cheese & French Bread.
Enjoy!!!

Honey & Brie Grilled Peaches

Honey & Brie Grilled Peaches

This is a light dessert that would be even better with a dollop of vanilla ice cream.  All you need is:
Fresh Peaches
Local Honey
Slices of Brie

Half the peaches & remove the pit (this is much easier with very ripe peaches).  Place flesh side down & grill for 5 minutes, rotate clockwise & grill for a few more minutes.  Remove from grill & drizzle with honey.  Place slices of brie over the peaches and bake at 350 degrees until the cheese starts to melt (around 10 minutes).

I would estimate 2 halves per person.  To make it even easier these are the first things I put on the grill, I drizzle the honey while they are warm & just place them in the fridge until after dinner.  If we are having dessert we always wait a bit after supper is finished.  Hope you Enjoy!

I just love this honey!  Cute name too.