I consider pesto to be a vegetable. Don’t you? It has basil, which is basically lettuce and lettuce counts as a vegetable so it should too. It also has olive oil which is a good fat and parmesan which is … Continue reading
I am pretty sure this is a cheat post because it doesn’t have a real recipe but it does have yumminess! Need a quick lunch? Thinly slice some good sourdough, layer on prosciutto, and and top each slice off with … Continue reading
I am on a serious risotto kick fueled by the fact that exams are coming up and I really do not want to start studying. Mushrooms and risotto are a perfect match. It’s easy, yummy, and makes you look like … Continue reading
Risotto, a favorite of many a foodie. For some reason a rumor has gotten out that making risotto is hard. It is a bit of an arm workout but once you understand the basic concepts that go into making a … Continue reading
Potatoes cooked in cream, garlic and rosemary. Really, what objections could you have? For the best results make sure that the potatoes are equal in thickness so that they cook at the same rate. Serve with roast chicken or a good steak and lots of veggies. I most recently made this at a friends house for a dinner party but it is a great dish to throw together whenever you need to feed a crowd and want something fancy looking but quick. Want to get really crazy? Make individual mini-gratin’s in a muffin tin. Layer potato slices and gruyere before pouring the milk mixture over top.
- 1 cup whole milk
- 3/4 cup cream
- 4 cloves garlic, peeled and crushed with the side of a knife
- 1 tbsp butter
- 2 lbs Yukon Gold potatoes
- 1 cup gruyere, grated
- 2 sprigs fresh rosemary
- salt and pepper
- Heat oven to 425 degrees F.
- Peel potatoes (if desired) and slice 1/4″ thick. Use a mandolin if possible to ensure that slices are equal in thickness.
- Bring milk, cream, 3 cloves of garlic, and rosemary to a simmer. Remove from heat and let steep.
- Rub baking dish with remaining clove of garlic and butter. Arrange potato slices in dish in an overlapping pattern. All slices should fit in 1 equal layer.
- Pour warm milk mixture over potatoes.
- Top with grated gruyere and season with salt and pepper.
- Bake for about 25 minutes or until browned and potatoes are soft but not falling apart.
My favorite part of the week is when I can get together with friends and cook dinner. I am not a dining hall girl whatsoever. I can count the number of times I’ve been into the Columbia and Barnard dining … Continue reading
This recipe was originally published in the Fall as my first post for the Columbia Culinary Society. I’ve had to put that series on hiatus because life is a bit crazy right now but I want to re-share what started … Continue reading