Fried Zucchini

I took this recipe from Giada De Laurentiis, but when I tried it, it didn't turn out to be as crunchy as I thought it would be. So I made changes.

Panko is really great, but it doesn't adhere, so I used flour before the egg mixture. I have also heard that cornstarch does a great job, instead of flour. It comes out even crunchier with the cornstarch.

I serve it with a garlic yogurt sauce, which is very similar to tzatziki, but without the cucumbers. Actually I like it with cucumbers and use it in the sauce. You can prepare the sauce and see if you want to add them.

Enjoy:)

FRIED ZUCCHINI

Ingredients:
Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Directions:
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl.

Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes.

Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Dominican Beans

This Latin American bean recipe from Gourmet is one of the tastiest bean dishes that I know of. It's easy, but you need to simmer it for a while.

It's great with rice, or you can just have it by itself with some salad on the side. Add some shredded cheese on the side too, although I'm not sure that's how Dominicans would have it:)

Because it takes some time to prepare, you might want to double the recipe and freeze the leftovers for later use.

Enjoy:)

DOMINICAN BEANS

Ingredients:
2 (14- to 15-oz) cans pink or pinto beans, drained and rinsed
4 cups water
1 (2-oz) bunch cilantro (without roots)
1 large onion, chopped
2 large garlic cloves, chopped
2 tablespoons olive oil
3 tablespoons tomato paste
1 tablespoon distilled white vinegar
1 Cubanelle or Italian frying pepper (not spicy; 4 oz), halved lengthwise, stem and seeds discarded
2 Turkish bay leaves or 1 California
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper

Special equipment: cotton kitchen string

Directions:
Purée half of beans in food processor with 1 cup water until smooth.

Tie cilantro into a tight bundle with string.

Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softened but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.

Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.

Makes 4 (main course) or 8 (side dish) servings.

Caramelized Shallots AND Caramelized Shallot and Sage Mashed Potatoes

I'm going to add two recipes today. I watched Barefoot Contessa prepare caramelized shallots and I had to try them out. I'm glad I did.

Perfect side dish to meats, potatoes, chicken, fish or anything else you can think of. The recipe actually works great with onions too. I've found this wonderful and easy side dish where you can use these wonderful shallots, so I'm going to add that recipe below.

I do slice the shallots which speeds up the cooking time, and makes them easier to eat. But it does depend on the size of the shallots.

CARAMELIZED SHALLOTS

Ingredients:
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

Here is a recipe from Bon Appetit that updates mashed potatoes. The shallots and sage add a nice sweetness to the potatoes and make a wonderful side dish.

This recipe also has a section where you caramelize the shallots which takes a shorter time to prepare, but I would use the recipe above.

If you like rosemary, substitute with the sage, but I would try the sage first:)

Just a great side dish that doesn't require many changes. Enjoy....

CARAMELIZED SHALLOT AND SAGE MASHED POTATOES

Ingredients:
2 pounds Yukon Gold or russet potatoes (unpeeled)
1/2 cup whole milk
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
2 cups thinly sliced shallots
1 teaspoon chopped fresh sage
1 tablespoon white balsamic vinegar
2 teaspoons sugar
Salt

Directions:
Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 to 40 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.

Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

Heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

Makes 6 servings.

Butternut Squash and Creamed-Spinach Gratin

I love gratins, simply because I love cheese:) I had never thought of putting squash together with spinach until I saw this recipe at Gourmet.

I used a regular knife to cut the squash, you don't really have to have a mandolin. You can roast the squash slices for 20 min. in a 450 oven to bring out the sweetness. And you can probably find bagged spinach ready to go at your local market. Trader Joes has bags, and they are better than frozen ones. Make sure you get rid of juices as much as possible from the spinach, otherwise the dish will become soggy.

And because I like cheese, I actually used more Parmesan cheese between layers. I'm glad I did:) You can also add ricotta for texture.

Cooking time was a little bit longer than the recipe. I had to keep it in the oven an extra 10 minutes.

If you don't like heavy cream use a classic bechamel and stir the onion/spinach mixture into the bechamel. Then layer the butternut with the bechamel to make a "lasagna" type structure.

BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN

Ingredients:
3 lb fresh spinach, stems discarded, or 3 (10-oz) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 lb butternut squash (2 large), peeled, quartered, and seeded
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
Special equipment: an adjustable-blade slicer

Directions:
If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.

Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.

Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).

Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.

Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper.

Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

Note: Gratin can be assembled, but not baked, 1 day ahead and kept, surface covered with parchment or wax paper and then covered with plastic wrap, chilled. Let stand at room temperature 1 hour before baking.

Baby Brussels Sprouts with Buttered Pecans

For years I didn't touch Brussels sprouts, and then one day I was served at a restaurant. It was a side vegetable and I thought I should give it a try. I have been eating them since. If you use baby Brussels, which is completely different than the regular ones, I'm sure you will like them too if you never liked them:)

This recipe is from Gourmet, easy to make and great presentation as a side dish next to anything that you are serving.

Don't use frozen sprouts if you can help it, and when buying fresh choose the smallest ones possible.

The pecans work great in this recipe, but you can also try almonds. It's a completely different taste, but works just as well.

I hope you like this recipe:)

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS

Ingredients:
1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 lb baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

Directions:
Put oven rack in middle position and preheat oven to 350°F.

Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

• If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
• Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
• Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Makes 6 to 8 servings.

Saffron Rice with Tomatoes and Fresh Oregano

I had copied this recipe from Martha Stewart, and one day, when I have access to saffron, I will be cooking it. But for now, I'm just adding it so that I don't lose the recipe. If you cook it before me, please let me know what you think.

Saffron is actually the dried stigmas of the crocus; each flower yields only three stigmas. Saffron is hand-picked and is the world's most expensive spice. It imparts a golden color to food. Use it very sparingly as a few threads go a long way. Toast the threads before grinding them, or steep whole threads in water, stock, or milk to release the flavor. Do not use wood utensils when cooking with saffron as wood absorbs the spice.

According to the magazine the rice needs to be tossed gently, or it will become gummy. And it is cooked almost like cooking pasta, so don't be surprised when you have water left over.

SAFFRON RICE WITH TOMATOES AND FRESH OREGANO

Ingredients:
1 saffron
2 tablespoons coarse salt, plus more to taste
1 1/2 cups jasmine or long-grain white rice
3 tablespoons unsalted butter, room temperature
2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
Freshly ground pepper
6 fresh oregano, leaves picked from stem

Directions:
Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain rice well.

Place rice in a serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano leaves. Serve immediately.

Makes 4 servings.

Potato Roesti

I've always wanted to learn to cook roesti from scratch, which is very similar to hash browns, only better.

Then I saw Alton Brown prepare it with ease and I have been cooking them from scratch ever since.

There's nothing that I change in this recipe. It's great with steaks, eggs, in sandwiches etc. Yum!

POTATO ROESTI

Ingredients:
1 pound Yukon gold potatoes, chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Directions:
Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.

In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes.

Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes.

Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

Yellow Rice with Sofrito

I didn't know what sofrito means until I found this recipe at Gourmet. Sofrito is a Spanish word for a well cooked and fragrant sauce. And it's great with yellow rice. This recipe comes out great each and every time.

The amounts for the sofrito was not enough for me, so I doubled the amounts and it came out great. You can also use 1 cup rice to 2 cups of water which makes the measuring easier.:)

I didn't have turmeric handy, so I skipped it, and as far as I'm concerned it was fine without it. And I have been cooking it without it all the time. I keep thinking one day.....:)

YELLOW RICE WITH SOFRITO

Ingredients:
For sofrito:
1 tablespoon minced onion
1 tablespoon minced red or green bell pepper
1 tablespoon chopped fresh coriander sprigs
1 small garlic clove, minced
2 teaspoons olive oil

1/4 teaspoon turmeric
3/4 cup long-grain rice
1 1/2 cups water
1/2 teaspoon salt

Directions:
Make sofrito:
In a 1 1/2-quart heavy saucepan cook onion, bell pepper, coriander, and garlic in oil over moderately low heat, stirring, until vegetables are soft, about 5 minutes.

Add turmeric and cook, stirring, 30 seconds. Stir in rice, water, and salt and bring to a boil, uncovered.

Boil rice, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 5 to 8 minutes. Reduce heat to as low as possible and cook rice, tightly covered, 15 minutes more.

Remove pan from heat and let rice stand, covered, 5 minutes.

Cheddar Stuffed Potatoes

These overstuffed potatoes are not just tasty, but they are very easy to prepare. I've copied the recipe from Food and Wine, and being a potato lover tried it right away.

I like bacon with this type of potatoes, so I skipped the mushroom, and used bacon instead. They are just wonderful.

And if you have it white pepper works better than black pepper.

I added some fresh green onions to the mixture just because I have seen them served before, and it adds to the taste.

I also sprinkle with some red pepper, which gives it a happier appearance. Enjoy:)

CHEDDAR STUFFED POTATOES

Ingredients:
6 medium baking potatoes (3 3/4 pounds), scrubbed
1 stick unsalted butter, at room temperature
1 tablespoon extra-virgin olive oil
1/2 pound cremini mushrooms, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
6 ounces sharp white cheddar cheese, coarsely shredded (2 cups)
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
1/2 cup sour cream
1/4 cup snipped chives

Directions:
Preheat the oven to 400°.

Place the potatoes on a rimmed baking sheet and bake for 1 1/2 hours or until tender when pierced with a knife. Let stand until cool enough to handle.

Reduce the oven temperature to 350°. Meanwhile, in a medium skillet, melt 1 tablespoon of the butter in the olive oil. Add the sliced cremini mushrooms and cook over moderately high heat, stirring occasionally, until they are golden brown around the edges and tender, about 4 minutes. Season generously with salt and black pepper and transfer the mushrooms to a large bowl.

Cut off the top fourth of each potato. Scoop the flesh from the tops of the potatoes into the bowl with the sautéed mushrooms; discard the skins. Scoop the flesh from the potatoes into the bowl, leaving a 1/4 inch of shell. Place the potato shells on the baking sheet.

While the potato flesh is still warm, add the remaining 7 tablespoons of butter, 1 cup of the cheddar cheese, 1/2 cup of the Parmigiano-Reggiano cheese, the sour cream and 3 tablespoons of the snipped chives to the bowl. Using a potato masher, whisk or pastry blender, mash the filling until the potatoes are almost smooth, the cheese is incorporated and the butter has melted. Season the potato filling with salt and black pepper.

Mound the mushroom-and-cheese filling into the empty potato skins and top with the remaining 1 cup of shredded cheddar cheese and 2 tablespoons of grated Parmigiano-Reggiano cheese. Bake the stuffed potatoes for 30 minutes, until the filling is heated through and the cheese on top is lightly golden. Sprinkle the potatoes with the remaining 1 tablespoon of snipped chives and serve immediately.

The stuffed potatoes can be covered and refrigerated overnight. Bring to room temperature before baking.

Makes 6 servings

Persian Rice with Tadiq

Persian rice is a very distinctive rice and has a wonderful taste. I don't remember where I got the recipe from, but I use it as often as I can.

Any long grain white rice will work, such as Basmati or Jasmine. I use Jasmine. Don't use converted rice, such as uncle Ben's etc, it just will kill the dish:) And make sure you wash and soak it in water. You shouldn't skip this step.

What's special about the Persian rice is the "tadiq", which is the crust that develops at the bottom of the pan. Tadiq should be a golden color, never scorched or dark brown. The reputation of Iranian cooks rests on the quality of their tadiq, or golden crust.

The rice will need to steam for some time, try not to check it too often. Every time you take the top off you are letting go of the steam, which can dry the rice and you might end up burning the tadiq.

Don't substitute butter with margarine, you definitely need butter with this recipe.

Another variation to this recipe is by using thinly sliced potatoes. Heat the butter and some olive oil in the pan, place the thinly sliced potatoes (peeled) to cover the bottom of the pan, then place the boiled drained rice on top. Press down firmly, then follow the recipe.

This recipe might take a couple of times until you get comfortable with it, but hang in there. It will definitely be worth it:)

PERSIAN RICE

Ingredients:
2 cups long grain white rice
2 tablespoons cup melted butter
4 cups lightly salted water
1/4 teaspoon salt (or to taste)

Directions:
Place rice in a large bowl and fill with lukewarm water. Stir rice and pour off cloudy water; repeat four times. Cover rice with clean, cold water and allow to soak for 15 minutes.

Start the 4 cups water and salt boiling in large stock pot or dutch oven. Add rice to boiling water, boil about 10 minutes or until rice is about half cooked. Drain rice in colander, reserve.

In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.

Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible. This allows the rice to expand in the dish.

With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.

Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made.

Wrap a kitchen towel around underside of pan lid, making sure it is secured on top and away from heat. Steam rice about 40-45 minutes over a very low heat or until the bottom is "golden" crusty.

Remove pan from heat and place bottom inch in cold water for 5 minutes to loosen crust. Uncover pan, place a flat plate on top and invert pan. Ideally, golden crust should come out in one piece. If it does not, use a spatula to lift crust from bottom of pan; place on rice.

Makes about 4 servings.

Bulgur and Green Lentil Pilaf

A very nutritious and delicious recipe from Bon Appetit which makes the perfect comfort food:)

I do add chopped tomatoes after everything is cooked. I like the juiciness it brings to the dish.

This one makes a great leftover dish, so you can do the whole recipe. But if you want to you can cut the ingredient amounts to half.

I do skip the almonds and cinnamon, but that's my personal taste:)

BULGUR AND GREEN LENTIL PILAF

Ingredients:
5 1/4 cups water
3/4 cup green lentils (about 6 ounces)
2 Turkish bay leaves
2 1/4 cups medium bulgur (cracked wheat)
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
3/4 cup slivered almonds, toasted
1/3 cup caramelized onions

Directions:
Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes.

Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper.

Discard bay leaves. Serve topped with almonds and onions.

Makes 8 servings.

Perfect French Fries

Did you know there is a way to perfectly fry potatoes?:) I didn't, not until I watched Emeril and tried it. I had to. French fries are the only food that makes me give up on my diet, everything else I can say no to:) Well, maybe with the exception of ice cream:)

And they are perfect. Crunchy and golden, just like french fries are supposed to be.

One of the best things about this recipe is that you can prepare them and put them aside until you are ready to serve, and then all you need is another minute. This is great for me, because I always have a hard time timing the fries with the rest of the meal.

Peanut oil is the key here. I found out that peanut oil is better than olive oil when it comes to lowering cholesterol. It also doesn’t deteriorate as quickly as other oils which allows you to get multiple uses out of each batch. And it's especially great for frying because it has a high smoke point.

Go ahead, give it a try, you'll see how perfect they are:)

PERFECT FRENCH FRIES

Ingredients:
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and pepper

Directions:
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Potato Gratin with Goat Cheese and Garlic

This is an old recipe from Bon Appetit, and I use it often because the tastes blend together deliciously. And here are some tips:

If you slice the potatoes really thin you can reduce the cooking time, which you might want to do. It is very simple to prepare it but it does take some time to cook it. You can even leave the skin on if you peel them thin enough. But watch them after 45 minutes so that they don't get burned.

You can use skim milk instead of whole milk, the taste is still creamy because of the cheese, and you can't even tell the difference.

To speed up the blending and so that you don't have clumps of goat cheese, blend the milk/cream, goat cheese, and seasonings using a immersion blender. Just make sure you use a deep dish so it doesn't splatter around.

You can also increase the amount of garlic if you are a garlic lover. Enjoy:)

POTATO GRATIN WITH GOAT CHEESE AND GARLIC

Ingredients:
1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds Yukon Gold potatoes, peeled, thinly sliced

Directions:
Preheat oven to 400°F.

Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend.

Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over.

Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

Makes 4 to 6 servings.

Bbq Onion Steaks with Honey-Mustard Sauce

If you are barbecuing, try these onions as a side dish to anything you are preparing. You will keep on making them once you taste them:)

If you don't have summer savory like I don't:) use thyme instead, it works just as well. If you want, you can also use a little bit of sage with the thyme.

I don't like sweet sauces all that much, so I cut down the honey to 2 tablespoons.
It does take longer to cook than what the recipe suggests, which is another Bon Appetit recipe. So, calculate your timing accordingly.

I have tried making these on my panini maker, but it just doesn't work, so don't bother with it, but it should come out ok in a pan (I haven't tried yet).

BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE

Ingredients:
1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices

Directions:
Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.

Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes.

Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

Makes 4 to 6 servings.

Baked Garden Tomatoes with Cheese

This basic tomato recipe is from Bon Appetit which you can use as a base dish. It's great as a side dish. But it's so versatile that you can use it just about wherever you want. It's very tasty, and very easy to make.

But here are some tips that you must pay attention to, otherwise you will end up with a soupy dish with cheese:)

You have to take the seeds out of the tomatoes, take out as much as you can. And be careful with the salt, as it also will draw out the juice from the tomatoes.

I have tried these with green, red and yellow tomatoes, and have changed the cheeses according to what I have at home, and it always comes out good. Have fun:)

BAKED GARDEN TOMATOES WITH CHEESE

Ingredients:
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 medium onion, chopped
1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 cup (packed) freshly grated Parmesan cheese
1 cup (packed) freshly grated Romano cheese

Two more ways to go:
Add chopped fresh basil leaves and/or small cubes of mozzarella cheese. Or use yellow and green tomatoes with the red ones to add summer color.

Directions:
Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.

Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

Makes 6 servings.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

How can this recipe be bad? Potatoes, Parmesan and mozzarella all together. And it looks so much better than regular mashed potatoes. It's a Giada De Laurentiis recipe. I saw it during a show and tried it at once.

What's nice is that you can prepare it all before it goes in the oven and keep it until you are ready. For me that is a great time saver if I have company coming.

A nice tip to keep in mind is to add a teaspoon of butter with the breadcrumbs so that you make sure the top browns.

And if you want to have a smoother mashed potatoes just add a little bit more butter to the mix.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Ingredients:
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Directions:
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.

Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish.

Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend.
Sprinkle the bread crumb mixture over the mashed potatoes.

Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.

Couscous with Spiced Zucchini

This updated couscous recipe from Gourmet is a great side dish. It is easy and fast to make. Which seems to be my number one priority:)

The spiced zucchini by itself is also very delicious, you might want to try it with a salad.

I don't like mint all that much, so I substituted parsley instead and it came out great.

Try adding bell peppers, or even some mushrooms to the zucchini along with everything else, you might also like it that way.

Great as a leftover too:)

COUSCOUS WITH SPICED ZUCCHINI

Ingredients:
1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup small grain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Directions:
Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes.

Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes.

Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes.

Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Makes 4 to 6 side-dish servings.

Roasted New Potatoes with Spring Herb Pesto

The herbs mixed with lemon make this recipe great. It is a very easy and refreshing recipe from Bon Appetit.
It would pair great with the Wild Mushroom Chicken, or you can of course serve it with beef or lamb.
The key is to use fresh herbs as much as you can. And you can add just a little bit more olive oil if it doesn't look like it would be enough.

ROASTED NEW POTATOES WITH SPRING HERB PESTO

Ingredients:
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Directions:
Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes.

Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

Makes 6 servings.

Rice Pilaf

I love this combination rice recipe with a little twist, which gives it a rich flavor. I saw this recipe at Food Network, tweaked it a little bit and since than I have stopped using store bought rice.

I use basmati or jasmine rice which works out great, the starch amount is just right, and it comes out fluffy.

The trick with rice is not to take off the lid of the pot until it is cooked, so if you have a pot with a glass lid, use that one. If you do open it, you are letting the steam out, and rice will come out too crunchy.

And if you want to use the leftover as a salad, skip the butter and use olive oil (but don't saute too long, you will be frying the rice). Then you can eat the rice cold and still enjoy it:)

RICE PILAF

Ingredients:
3 tablespoons unsalted butter
1 shallot, thinly sliced
1 1/2 teaspoons kosher salt
Freshly ground black pepper 2
cups basmati-style long grain rice
3 cups low-sodium chicken or beef broth
1 bay leaf
1 sprig fresh rosemary
1/2 cup mixed minced soft herbs, such as parsley, green onions, tarragon, chives, basil, chervil

Directions:
Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes.

Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes.

Discard the rosemary and bay leaf. Fluff the rice with a fork. and add any of the soft herbs you prefer to the pan and toss with a fork to combine.

Hand-Mashed Pinto Beans with Cheese

You can't have a Mexican meal without beans, and this wonderful recipe is from Bon Appetit. It takes a long time to cook, but you don't need to be watching it all the time. Once the beans are cooked, it will take about 15 minutes to prepare it. Sure, you can use canned pinto beans, but try not to; it will taste so much better. These taste so much different than canned beans that once you make it, you will never go back to cans:)

If you don't want to use lard, which I don't, use bacon drippings from about 1/2 lb bacon. You can even crumble it into the beans.

I use chicken stock instead of using only water, to me it is much more tastier.

And I use a stick blender instead of mashing the beans which gives it a softer texture. Just be careful to do it in a deep pot, otherwise you will get it all over you:)

HAND-MASHED PINTO BEANS WITH CHEESE

Ingredients:
1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon fine sea salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated queso manchego* or Monterey Jack cheese (about 8 ounces)
Warm corn tortillas

Directions:
Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.

Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)

Serve beans warm with tortillas.

*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster. Choose the cheese you are using carefully as it does influence the taste greatly.

Makes 6 servings.