Saturday, February 14, 2015

How to make Bruschetta

Bruschetta is one dish that I never thought i would like.  I mean it is tomatoes basically with some  other stuff thrown in. I don’t like tomatoes that much. Yet, this dish is one of my favorites. No explanation on that one it is just amazing. This is one of the easiest dishes i’ve ever made as well.

This is what you will need:

4 Roma Tomatoes
3 Cloves of garlic
1 Ball of fresh Mozzarella
Balsamic Glaze - you can make your own do NOT use straight vinegar
1 Loaf of French Bread - Baguette or Loaf
Melted butter
Garlic Powder
Fresh Basil

Okay so all of this but the Mozzarella should be room temperature.  Grab the Bread and cut it at an angle you want this to look cute, place it on a large cookie sheet and preheat the oven to 400, this is better with stale bread. You can use your broiler for this next stage, however, I can not use mine without burning something so I don’t use it that often.  
Before you toast it grab the garlic and chop it on the cutting board until it’s tiny little pieces then I smashed it with the side of my knife (optional and please use proper knife safety). Afterwords I dropped it into some melted butter and let it sit for a minute. I grabbed my basting brush and drenched it in some garlic butter- yes I left the little bits of garlic on it too.  Then I threw some pepper, salt, and garlic powder on the bread to boot. After all of that I popped it into the oven and baked for about 10 minutes until it was nice and toasty.
Meanwhile back at camp I grabbed my tomatoes and completely seeded and removed the insides so that I just had the outside bit of flesh. Afterwords I diced the tomatoes and placed them into a bowl. Now it is time to shred up the mozzarella, I did mine with my hands. Considering I cut and did all of my prep on the same board it gave it a great taste of garlic without having to add it to the actual dish (that would be way too bitter). Once the tomatoes and mozzarella were all in the same bowl I just tossed it together and added some more pepper and salt.
Once the bread is done I placed it on a large platter and poured this stuff on top.

Next, I grabbed my fresh basil and rolled it up like a cinnamon roll type of thing and ran a knife through it, creating a chiffonade. You can google this or watch Alton Brown teach you how to do this. Anyway I sprinkled this over the top of my dish and then I drizzled this generously with my Balsamic glaze, which is the most amazing thing ever if you’ve never had it you have no clue what you are missing out on. This is literally simple and looks amazing! It looks like you spent hours perfecting this when in fact it took about 15 minutes. This would be perfect for a party or just pasta night at the BMS. Now I know what you want to know, how was it? Amazing go make this promptly!!!

This is a chiffonade


Monday, February 9, 2015

How to make Au Gratin Potatoes

About a month ago I made a potato dish that required the slicing of potatoes with a device called a mandolin. No this is not a musical instrument, well it is but it is also a kitchen utensil with a very sharp blade. This device should NEVER be used without a guard. That being said I could not find my guard for mine and I decided to use it without one and to go slow with the cutting of the potatoes as to not cut my finger. Well guess what the potato slipped and I cut about 1/4 of an inch of skin off my finger, yes it bled, for hours. I bled through several layers of paper towels and bandages. After this I threw away my mandolin and decided never again. I did not bleed on the potatoes though, and my dish was great! That being said though I decided I wanted to make the husband au gratin potatoes since he says he does not like them, but he has only ever had boxed ones. However, the dish I had made the first time was something else so I needed a way to slice potatoes easily without hurting myself again, and since I had thrown away my mandolin I was slightly put out, then my husband reminded me hey you can use that lovely food processor Tiffany gave you it has a slicing attachment. I could have shot myself I felt so dumb, I forgot I had that option! Therefore, this is the story of how to make au gratin potatoes.

What you will need:
6 medium potatoes – I used Yukon gold
1 medium onion
1 tbsp garlic
3 tbs of butter
3 tbs of flour
2 c milk
8 oz of cheese
1/2 tsp of pepper
1 1/2 tsp of salt
1/2 tsp garlic powder
1/2 tsp paprika

Pre-heat oven to 350 and then slice those potatoes and onions paper thin, I used my food processor this time if you use a mandolin PLEASE PLEASE PLEASE USE SAFETY PROCEDURES .  Grab your butter and melt it in the pan and put the garlic with that, cook for about 1 - 2 minutes, then add the flour, slowly add in the milk and bring to a simmer, then add in the cheese, mix until melted and add pepper and salt. Now grab a 13 x 9 inch pan, the recipe I found said use a 2 qt pan, this is a lie. Now add the potatoes to the pan and pour the mixture over the top of the potatoes, stir a little bit, and then put into the oven and cook for 30 – 45 minutes. Once the potatoes are cooked and this is golden brown and bubbly go ahead and serve it. This was okay, I would put more cheese in it next time! Oh and the husband liked it. 

Yes this is my salt shaker