#roasted garlic au gratin potatoes

[lustingfood]

Loaded Bacon & Roasted Garlic Potatoes Au Gratin (x)

[sheawritesstuff]

Shaw Pack Friendsgiving Dishes

[What would they bring??]

✩ David - Brown Sugar Ham, Turkey, Turkey Gravy

✩ Angel - Baked Mac n Cheese, Sweet Potato Wedges

✩ Asher - Bottled Drinks, Cloth Napkins

✩ Baabe - Corn Bread Stuffing, Green Beans

✩ Milo - Au Gratin Potatoes, Roasted Veggies

✩ Sweetheart - Homemade Rolls with Garlic Butter, Hello Dolly Bars / 7 Layer Cookies

✩ Sam - His Nana’s Pecan Pie, Homemade Cranberry Sauce

✩ Darlin - Nana’s Pumpkin Pie [Sam helped], Box Mix Brownies

[justforbooks]

Potatoes Au Gratin (Gratin de pommes de terre), tender and creamy with a deliciously crispy and cheesy crust! It's the best carb-loaded side dish for almost any meal❗

An au gratin is a traditional French technique that is comprised of a dish topped with cheese, butter, breadcrumbs, or a combination of the three and baked and/or broiled to form a browned and crisp top. The most commonly known gratin dish is a gratin de pommes de terre.

Gratin de pommes de terre is a dish that you can have anytime of the year, although our favorite time to enjoy them is during the fall and winter. They make a perfect side dish with just about anything and are especially great to serve to a larger group of people.

Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. The potatoes are tender, creamy and soak up all the delicious garlic and cheese flavors and it’s finished with a crisp, golden, bubbling top 😋😋😋

For a more savory garlic flavor, you can roast a few cloves of garlic ahead of time and mash them into the cream mixture before tossing the potatoes and pouring over the dish. You can also add herbs such as thyme, rosemary or chives to give the gratin an herbaceous flavor. Last but not least toss some diced ham or crumbled bacon into the potato and cream mixture❗💥

Daily inspiration. Discover more photos at Just for Books…?

[loosesodamarble]

BC Next Gen OCs Favorite Foods

Yeah I have so many next gen ocs for BC that they needed their own post for this.

..........

Fausts

-Sterling: tempura with udon -Dawn: rabbit stew (with a bone broth and vinegar added in) -Dusk: rabbit stew (with a cream-based broth) -Sirius: tomato soup with grilled ham and cheese sandwich -Merel: clam chowder (extra potatoes) -Vivian: sōmen with ginger in the mentsuyu

Roulacases

-Caelum: scotch egg (prefers beef sausage) -Raphael: spaghetti carbonara

Adlais

-Silver: chicken noodle soup -Clara: clam chowder (extra clam)

Silvas

-Aecor: spinach and feta salad -Fleuriana: fish and chips -Chalivas: stuffed quail -Soleil: garlic herb butter and cheese popcorn -Skylar: pulled pork sandwiches -Elana: eggs benedict -Eirlys: beef wellington -Ferro: tatoes au gratin -Aimee: baked tatoes -Naru: tato croquette -Filomina: seafood paella

Hearthas

-Maris: savory salmon crepes -Neave: pesto chicken sandwich -Petrus: chicken tacos (soft shell)

Deomines

-Remus: club sandwich on toasted bread -Romulus: hamburger with avocado -Fantasia: roasted tomato and bell pepper quiche

Yamis

-Saki: omurice with vegetables -Ann: onigiri with umeboshi -Kenzou: anything flavored with wasabi -Kai'ichi: ramen with miso based broth -Shigehiro: sōmen with wasabi in the mentsuyu

Cresswells

-Daniel: roasted vegetables (typically squashes) -Jill: granola bars with raisins

Elves

-Avery: ambrosia salad -Elfrieda: stuffed bell peppers -Alfred: cream of mushroom soup

Others

-Leoray Vermillion: ghost pepper chicken wings -Cynthia Enoteca: barbecue baby back ribs -Jesse Voltia-Swing: chicken casserole with tabasco sause -Kohaku Shirazaki: ginger marinated pork over rice

[tasteencoded]

Sides and Sauces: Enhancing Your Steak Dining Experience

When searching for steak restaurants Suffolk VA , you’re not just looking for a great steak, but also for the perfect accompaniments to elevate your dining experience. This blog will guide first-time diners through choosing the best sides and sauces that complement and enhance the flavors of your steak.

Starting with sides, one of the most classic and beloved options is garlic mashed potatoes. Creamy, buttery, and rich, they pair wonderfully with any steak, providing a comforting balance to the meat’s savory flavors. If you prefer something with a bit of texture, consider ordering roasted or baked potatoes.

For a green vegetable side, creamed spinach is a steakhouse staple. Its rich, velvety texture and slightly bitter taste offer a delightful contrast to the robust flavors of a grilled ribeye or New York strip. Alternatively, steamed asparagus or green beans are lighter options that add a fresh, crisp element to your meal.

If you enjoy a bit of decadence, consider ordering truffle fries or au gratin potatoes. These luxurious sides add an extra layer of flavor and richness, making your steak dinner feel even more special. For a lighter option, a simple mixed greens salad with a tangy vinaigrette can cleanse your palate between bites of steak.

Now, let’s talk about sauces. A classic béarnaise sauce, with its creamy texture and subtle tarragon flavor, is perfect for filet mignon, enhancing its delicate taste. For a bolder flavor, consider a peppercorn sauce, which adds a spicy kick that pairs well with the juicy, marbled ribeye.

Chimichurri, a fresh, herbaceous sauce made with parsley, garlic, and vinegar, is an excellent choice for those who enjoy a zesty, tangy complement to their steak. It’s particularly good with grilled cuts, adding a refreshing contrast to the smoky flavors.

Red wine reduction, with its deep, rich flavor, is another popular choice that pairs beautifully with a variety of steaks, especially those cooked medium to well-done. It enhances the meat’s natural flavors and adds a touch of elegance to the dish.

By selecting the right sides and sauces, you can enhance your steak dining experience, making it memorable and satisfying. So next time you're at one of the steak restaurants in Suffolk, VA, use these tips to create the perfect meal.

[downtoearthmarkets]

Easter arrives early this year, hopping in on the last day of the month this Sunday, March 31st. Let’s hope that the Easter Bunny brings us a respite from the drenching downpours of late and gifts us with a bright, sunshiny day. In cheery anticipation, our market vendors will deck their stalls with an array of edible delights to fill your shopping baskets this weekend. From local ham to pastured lamb to award-winning cheeses, we’ll have it ready and waiting. And, to fully prime your holiday table, here are a few recipes to complement whatever it is you’re dishing up as the main attraction this Sunday. Sautéed Oyster Mushrooms with Garlic & Scallions Oyster mushrooms are prized the world over for their culinary uses and are one of the most commonly cultivated types of mushrooms across the globe. Also known as tree oyster mushrooms, these fungi grow naturally on or near trees in temperate and subtropical forests. Our vendors produce oyster mushrooms indoors in climate-controlled sheds in a substrate usually composed of sawdust or straw.    Oyster mushrooms come in several different varieties and vibrant hues including:

Pearl oyster (Pleurotus ostreatus) 

Blue oyster (Pleurotus columbinus) 

Golden oyster (Pleurotus citrinopileatus) 

Pink oyster (Pleurotus djamor) 

Phoenix oyster (Pleurotus pulmonarius) 

King oyster (Pleurotus eryngii) 

These pretty, shell-shaped fungi possess a mild umami flavor and meaty texture that make them the perfect candidates to whip up in a quick and simple sauté for serving alongside your Easter headliner: 

Yields four servings:

2 tablespoons olive oil

1 pound Mushrooms.NYC oyster mushrooms 

4 Jersey Farm Produce garlic cloves, minced 

4 4E Green Farm scallions, finely chopped 

Salt and pepper 

Instructions:

Heat olive oil in a large skillet on medium heat until hot but not smoking.  

Immediately add mushrooms and garlic, and sauté for 2-3 minutes, regularly stirring with spatula.  

After 2-3 minutes of sautéeing, reduce heat a bit and sprinkle mushrooms with a bit of salt, stir to mix. 

Cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until mushrooms soften and release some juices.  

Mushrooms should be cooked for a total of 7-10 minutes. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate. 

When mushrooms are ready, add half of chopped scallions to the mix and season with salt and pepper. 

Top each serving with remaining chopped scallions. 

Potatoes Au Gratin Creamy, cheesy and decadent, potatoes au gratin pair beautifully with robust and hearty Easter main dishes such as leg of lamb or baked Mangalitsa ham from Goode and Local. Thanks to their ability to last so well in cold storage, potatoes are available year-round at our markets so you can gather up Yukon Gold or another variety that will work well in this recipe: 

1 lb peeled Jersey Farm Produce white or yellow potatoes 

¾ cup milk 

¾ cup heavy cream 

1 tsp Kosher salt 

1 tsp dry mustard 

1 tsp pepper and ¼ tsp nutmeg, to taste 

1 cup Havarti, Fontina, Swiss, Gruyère, or Gouda cheese

3 tbsp Maplebrook Farm butter, diced 

2 tsp smoked paprika 

12 oz fresh cheese curd (optional)

Maple Roasted Carrots Down to Earth Markets’ logo is a bright orange carrot so naturally we relish a tasty carrot-based side dish, and so does the Easter Bunny! Carrots remain in peak season through late April but, like potatoes, will store unpeeled in your refrigerator for weeks at a time under the right conditions. 

Add a splash of color and sweet appeal to your tablescape with a platter of these scrumptious maple glazed carrots. The easy-to-source ingredient list and simple cooking instructions will take the hassle out of your prep, leaving you more time to sit back and enjoy the feast!

2 ½ lbs Sun Sprout Farm medium carrots, scrubbed and trimmed 

4 tbsp Maplebrook Farm butter, cubed 

½ tsp black pepper 

1 tsp kosher salt 

¼ cup Maplebrook Farm maple syrup 

2 tbsp 4E Green Farm parsley, minced

To all who celebrate, we wish you a dry, colorful and relaxed Easter weekend and we look forward to seeing you at the market!

[jimi-rawlings]

WELFARE FRENCH GASTRONOMY (PANTRY & RATIONS WEEKLY GROCERY SHOPPING)

Crème Fraîche Tomato-Peanut Soup (Sautée Veggies-Broth Layering) with Challah Bread & French Sole Meunière with Salmon Substitute

Skin On Pomme Puree & French Sole Meunière with Salmon Substitute

Haitian Macaroni au Gratin Roux et Crème Fraîche (Sunday Meal)

Mason Jar Overnight Oatmeal

French Vanille Blueberry Meal Replacement Smoothies

Whipped Cream Chocolat Chaud Angelina with Eggs, Sausage, Challah Bread, and Hash Browns Breakfast

Gâteau au rhum

Dark Chocolate Chip Banana Bread

Chocolat Noir Oatmeal Cookies

Dark Chocolate Covered Almonds

Salmon

Tomato Soup

Yukon Potatoes

Challah Bread

3 Block Cheese

4 Boxes of Conchiglie

Eggs

Hash Browns

Sausage

Milk

Butter

French Vanille Creamer

Heavy Cream

Buttermilk

Flour

Roasted Garlic Chicken Broth

Olive Oil

Celery

Carrots

Sweet Onion

Basil Seasoning

Roasted Herb and Garlic Seasoning

Lemon Juice

Mint Seasoning

Brown Sugar

Cinnamon

Vanille Extract

Espresso

Hennessy

4 Dark Chocolate Bars

Equipment: Alkaline Filter, Mason Jar*, Saucepan, Toaster Oven*, Panini Griddles, Fruit Ninja Blender, Cup Cake Pan*, Frying Pan*, Baking Pan*, Cutting Board*, Colander Bowl, Whisk, Tongs*, and Spatula*

Kitchen Bible: Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence

VŒUX DE CHAMPAGNE

[wistfulweaverwoman]

For Christmas breakfast we’ll have Christmas hot chocolate (my own recipe made with ganache and milk and heavy cream and butter and sea salt) and almond danishes and my husband will make a traditional Portuguese pork marinated in wine and garlic thing (Carne Vinha d’ Alhos)

Then I’ll put out stuff to graze on (crudité, shrimp cocktail, charcuterie with meat/cheese/fruit/mini quiches).

For dinner I’ve got a standing rib roast coated in herb butter that I’m popping in the sous vide immersion cooker this evening to cook for the next day and then I’ll sear it around an hour before we eat. Also my husband will make his Christmas potatoes (a combination of scalloped and au gratin with loads of garlic) and I’ll make Brussels sprouts sautéed with apples and bacon. And salad, I guess.

Have to figure out a desert 🤔 might just buy something

Alright what’s everyone eating this weekend lay it on me Redwall-style

[dilfsisko]

i crave..... potatoes.... and cream... and cheese

[breelandwalker]

Recipe Roundup in Review

In years past, I posted a two-month series of recipes suitable for the autumn season, which everyone seemed to enjoy very much. I’ve been too busy this year to make up a new queue, so I thought I’d compile a big long list of links for anyone who’s looking for recipe ideas this fall.

Update: I’ve posted more recipes since the original roundup and I’ve added those additional links to the list below. I’ve also done my best to mark which ones are vegetarian (🌿) or could be easily altered to be so. (Some could also be altered for a vegan diet using egg, milk, or butter substitutes.) Recipes which may include alcohol as an ingredient are also marked (🍷).

Some are fall-themed, others are for more wintry occasions. But all are designed to make the most of the season and keep our hearts and bellies full as we face the coming cold. Enjoy!

Appetizers, Sides, & Snacks

A Pair of Stuffing Recipes 🌿

Asparagus Salad 🌿

Baked Apples 🌿

Beets with Cloves and Cinnamon 🌿

Bree's Cheddar-Garlic Mashed Potatoes 🌿

Bree's Homemade Colcannon 🌿

Carrot Fritters 🌿

Cheese & Bacon Pinwheels

Cheese Toasties 🌿

Cranberry-Orange Sauce 🌿

Fish Cakes

Irish Stout Apple Fritters 🌿🍷

Oatmeal & Potato Bread 🌿

Parsnip & Apples 🌿

Pumpkin Seeds 🌿

Sprouts au Gratin 🌿

Soups

Butternut Squash and Pear Pottage 🌿

Cheese Soup & Dumplings 🌿

Chestnut Soup 🌿

Garlic Soup 🌿

Gingered Pumpkin Soup with Molasses Cream 🌿

King's Arms Tavern Cream of Peanut Soup 🌿

Mashed Potato Soup 🌿

Mushroom Soup 🌿

Entrees

Acorn Squash with Cinnamon and Honey 🌿

Bree's Baked Ziti

Bree's Crockpot/One-pot Chili 🍷

Bree's Fried Chicken Parmesan

Bree's Honey Baked Salmon

Bree's Poppy Seed Chicken Casserole 🍷

Bree's Roast Chicken with Apples and Potatoes 🍷

Bree's Sesame Ginger Chicken

Bree's Turkey Hash Casserole

Dill-Crusted Salmon

Irish Stew 🍷

Meat Patties in Crust

Michaelmas Goose with Sage & Onion Stuffing 🍷

Pan Haggerty

Pumpkin Plenty 🌿

Roast Pork Tenderloin with Orange & Onion Sauce

Rosemary-Orange Beef

Savory Yuletide Pie 🌿

Spiced Pot Roast 🍷

Stuffed Acorn Squash 🌿

Stuffed Braised Beef

Surry Sausage, Squash, & Apple Bake with Savory Streusel Topping

Xanodrian Beef Stew 🍷

Welsh Potato Pie 🌿

Welsh Trout in Bacon

Baked Goods

Applesauce Buttermilk Biscuits 🌿

Barm Brack 🌿

Beer-Bacon-Onion Muffins

Caerphilly Scones 🌿

Christiana Campbell's Tavern Sweet Potato Muffins 🌿

Drop Scones 🌿

Gingered Pumpkin Muffins 🌿

King's Arms Tavern Apple Cheddar Muffins 🌿

Tea Table Goodies

Apple & Potato Cake 🌿

Apple Raisin Cider Teabread 🌿

Bree's Cranberry Pumpkin Bread 🌿

Faerie Cakes 🌿

Irish Apple Cake 🌿

Irish Apple Teabread 🌿

Irish Whiskey Cake 🌿🍷

Isle of Wight Farmhouse Cake 

Marmalade Loaf 🌿

Porter Cake 🌿🍷

Seed Cake 🌿

Shortbread 🌿

Welsh Crumpets 🌿

Desserts

Apple Fritters 🌿

Baked Apples 🌿

Bramble Dessert 🌿

Bree's Easy-Peasy Molten Chocolate Cake 🌿

Bree's Semi-Sweet Chocolate Pumpkin Bundt Cake with Chocolate Liquer Glaze 🌿🍷

Chranachan 🌿

Christmas Plum Pudding 

Beverages, Jams, and Sauces

Eggnog 🍷

Hot Buttered Rum 🌿🍷

Mulled Cider 🌿🍷

Samhain Wine Cup 🌿🍷

Wassail 🌿🍷

Blackberry & Apple Jam 🌿

Irish Whiskey Marmalade 🌿🍷

Bree's Dad's Sauce Recipes 🍷

Delectable Dressings 🌿

Sources

Celtic Folklore Cooking (Asala)

A Kitchen Witch’s Cookbook (Telesco)

A Witch’s Brew (Telesco)

Kitchen WItch’s Guide to Brews and Potions (Telesco)

The Kitchen Witch (Soraya)

Witch in the Kitchen (Johnson)

The Colonial Williamsburg Tavern Cookbook (Gonzalez)

Favorite Meals from Williamsburg (Turgeon)

Holiday Fare: Favorite Williamsburg Meals (Gonzalez)

The Very Best of Irish Traditional Cooking (Lennon and Campbell)

An Irish Country Cookbook (Taylor)

And of course, a selection of family recipes, shared with all of you for the joy of the season.

Happy Cooking!

[petermorwood]

These aren’t Gratin dauphinois, or potatoes au gratin, or Pommes gratinée dauphinois, or any of the several other names, for one very important reason: pommes or potatoes aren’t involved.

Instead it’s a “Coiner’s Bake” using parsnips, because @dduane​ has been adding to the “Food and Cooking of the Middle Kingdoms” project, a cuisine where potatoes don’t exist.

The name comes, obviously, from its coin-shaped slices; for the rest it’s an adapted version compiled from the best bits of about six Gratatommes recipes. The cream sauce winds up a bit more liquid than regular Dauphinoise because parsnips are wetter than potatoes; the slight pepperiness of their flavour makes for a delicious variant.

It was made to accompany Darthene Garlicked Chicken.

We made a no-knead loaf, cut it into chunks and, along with butter, pepper, chopped onions and garlic both raw (but smoked) and roasted then puréed, we transformed it into stuffing with which the chicken was, well, stuffed. Or indeed well-stuffed, including under the breast skin. It was then roasted and let rest while a knife was sharpened and the drippings made into gravy.

The Coiner’s Bake was divvied into separate servings...

...and the whole thing plated up to have its picture taken...

...before the photo props were eaten, and very good they were.

Now, two people CAN dispose of an entire roasted chicken & trimmings between them if they put their minds and a good appetite to it, but DD wanted to try another dish mentioned in the Middle Kingdoms stories: Steldene spiced-honey Chicken Pastries.

So the meat was stripped from the chicken (carcass into stock-pot) and chopped together with an onion, a generous pinch of salt and several grinds of pepper. We did the chopping in our Magimix with blips of the pulse button, since DD wanted chunkiness, not mince.

This mixture was then put by spoonfuls onto puff pastry squares (ETA arranged in the recesses of a muffin tin) and drizzled with spiced honey *, a nut of butter went on top, the pastry corners were folded in and these packages were then baked until golden (the muffin tin goes on a tray, because butter and honey tend to boil, overflow and wander about when hot, and chipping involuntary caramel off the bottom of an oven is a task best avoided).

* The honey was heated gently, then had chilli, cubeb, long and Sichuan pepper steeped in it for about 48 hours. Next time we'll let the infusion go on for about a week, but even after a couple of days it had perked up enough that  it wasn't just honey any more.

The first pastry was too big, but we kept it (briefly) for reference purposes.

Double-bite-size is best, since these are finger food (think vol-au-vents). They’re excellent hot from the oven, and just as good as part of a cold collation, which is nice because that's how they're served in the story.

A sharp dipping sauce would be a Good Thing, perhaps based on tamarind assuming the Middle Kingdoms have tamarind, though any fruit that goes with meat would do, such as blackcurrants, gooseberries, cranberries...

The Palate of the Mind is is going “Ooh! Ooh!” and waving a hand while suggesting that adding the cooked, sieved, unsweetened fruit to a sharp Greek-style yogurt would be Another Good Thing.

I’m inclined to agree, but that’ll have to wait for next time because yet again, we seem to have eaten all the props.

Well, wouldn’t you?

I’m just surprised there were this many left to photograph...  :->

[lustingfood]

Roasted garlic cheesy potato bake (x)

[allwaysfull]

The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

[ourrecipebook]

Briam: Traditional Greek Roasted Vegetables

Serving: 6

Ingredients

1 ¼ lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about ⅛-inch thick)

1 ¼ lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about ¼-inch thick)

Salt and pepper

2 tsp/ 3.6 g dried oregano

scant 1 tsp/1.2 g dried rosemary 

½ cup/ 35 g chopped fresh parsley

4 garlic cloves, minced

Greek extra virgin olive oil

1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)

1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)

Directions

Preheat oven to 400° F. Place a rack in the middle.

Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.

Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan.

Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)

If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.

Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400° F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)

Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

Notes

Cook's Tip: If you don't feel like arranging the vegetables neatly in round rows, you can use a large au gratin dish like this one or a large and deep rectangular baking dish like this one. Pour ½ the tomatoes in the baking dish to cover the bottom as instructed, then simply spread the vegetables flat in the dish and top with the EVOO mixture and remainder of the tomatoes. Cover and follow instructions from here. It will look more like this casserole.

What to Serve Along: To serve briam as the main vegan course, simply serve it crusty or whole wheat pita bread, rice or grain of your choice. Greeks often add a hearty piece of feta and some olives to go along. And to start the meal, I often add a bowl of roasted garlic hummus. If you're serving a larger dinner, you serve briam as a side dish next to roast chicken, lamb or even fish. 

Leftovers Storing and Reheating Instructions: You can prepare this briam one night in advance. Let briam cool completely before storing. Cover tightly and store in the fridge. When ready, warm it up in a medium-heated oven (add a little bit of water and cover the briam to heat.) You can also prepare this recipe all the way and freeze for later use. Thaw out in the fridge overnight and heat in medium-heated oven same as instructed above.

Recommended for this Recipe: For best taste, use our Early Harvest or Private Reserve, both from organically grown and processed Koroeniki olives.

(Source)

[queerofdenial]

19, 26, and 28 for the weird asks plz!

tybb!!!

19. the veggie you dislike the most?

a solid tie between broccoli and kale. i will eat literally anything else.

26. how’s your spice tolerance?

i like to think of myself as a solid medium-spice person, but it’s really just a mild/medium with a bucket of water. that being said i do LOVE spice, i’m just a little bitch baby. but you could pry my garlic chili oil from my cold dead hands

28. last meal on earth?

it’s got to be mostly nostalgic, right? my mom’s passover brisket, my dad’s au gratin potatoes, my sister’s roasted asparagus and a crème brûlée cheesecake from my favorite bougie diner in dc.