Ranch Cheddar Roasted Potatoes

These were a Pinterest idea I found and variated from… slightly. I quartered and roasted red potatoes, then tossed them with low fat ranch dressing, salt and pepper and topped with shredded cheddar cheese. I was skeptical about them and even more skeptical about how they would reheat, but my guy liked them quite a…

Rutabaga Gratin

We had picked up a rutabaga at the store a couple of weeks ago as an experiment of sorts. Neither of us had ever had rutabaga before, and I decided to give it a shot. I thinly, thinly sliced the peeled rutabaga on my mandolin and then layered the pieces in a pie dish. I…

Sauteed Asparagus with Fleur De Sel

“It doesn’t take much to make asparagus great- just great asparagus. But a little butter, flour de sel, and truffle oil don’t hurt,” Amanda Hesser, The New York Times Essential Cookbook No truffle oil for us. I would have loved it, but I had to track down flour de sel this week and just didn’t have…

Zucchini and Vermouth

I liked this flavor combo, however, I don’t know about the shredding of the zucchini. It could have used a bit more texture to it. Zucchini is soft, and shredded is even worse.  My guy was a different story though- he didn’t like this AT ALL. He barely finished the portion on his plate, and…

Risotto with Lemon and Creme Fraiche

I really liked this! I used the remaining creme fraiche from last week’s gratin potatoes. My guy wasn’t as much of a fan, saying that it looked like rice pudding and he didn’t like the lemon undertones to it. Personally, I didn’t even really taste the lemon. It more just tasted like a floral fragrance….

Orzo with Pine Nuts and Basil

Another yummy winner (if expensive) recipe from The New York Times Essential Cookbook. This was served warm a part of dinner with cherry bbq glaze pork chops and roasted cauliflower. -Orzo with Pine Nuts and Basil “This can be served warm or at room temperature. Either way, don’t add the basil until just before you carry…

Madame Laracine’s Gratin Dauphinois

“Gratin Dauphinois,” meaning potatoes and creme fraiche. And from France. These wonderful potatoes are first cooked in whole milk and seasonings and then baked with Gruyere cheese and creme fraiche. Definitely one of the best potato recipes I’ve made in awhile. My Guy liked them too, but in this case, I think he was more…