It is always interesting to watch onions, full of tear-jerking sulfur in raw form, slowly caramelize and transform into silky strands that are sweet in both texture and flavor. As long as you have 40 minutes to prepare the onions (with only a few minutes of actual work), you will be left with a great filler for sandwiches, omelettes, soups, pizzas and pies. Here, a classic pairing with gruyère cheese, which can be substituted with swiss if necessary.
Make room in your oven (and on your stovetop) by using your slow cooker to make these scalloped potatoes for your next holiday meal. Made with Gruyere, Parmesan, milk, and chicken broth, they are rich and decadent and so easy to make!Recipe courtesy of the Idaho Potato Commission and recipe author Elizabeth Lindemann
A crêpe is a very thin pancake usually made from wheat flour. They originate from Brittany, a region in the northwest of France, although have become popular in the rest of France and globally. I like to make my crêpes with both regular and buckwheat flour as I think it gives the pancake a lovely tang of a flavor when combined with the cheese and ham. If you have a crêpe maker, they are very useful pieces of equipment but if not a crêpe pan is necessary. It's also important to make the batter the day before you want to use it.
For even the most experienced cooks, making a soufflé can be intimidating. I’ve begun to play around with soufflé recipes, each time remembering a couple of tricks to ensure my soufflé always rises.
To begin, you make a white roux, cooking melted butter with flour until the raw scent of the flour is gone. As long as you keep your heat on medium or medium-high, and watch and stir your roux, it won’t burn. To the roux, you add seasonings and milk to create the béchamel. The key here is to essentially bring this mixture to a boil, constantly stirring the bottom so the roux dissolves into the milk, which will cause the mixture to thicken. How thick is thick? You want the mixture to stop moving clockwise when you stop stirring it clockwise.
I also don’t use cream of tartar when whipping my egg whites. Instead, I always make sure there are no traces of egg yolk in my whites, and that I whip them to stiff peaks (I still raise the bowl upside down with a little shake to test this). Once I fold the whites together with the cheese, I’m very gentle, taking care to not deflate my whites, or the soufflé won’t rise.
This is a simple soufflé recipe that you can put on the table within an hour. Serve with a hearty green salad with beets, or simply alone for a light appetizer. Just remember to serve it immediately, before it begins to fall as it cools.
Click here to see Recipe SWAT Team: Everyday Eggs.
This bacon gruyere mashed potato casserole is the kind of breakfast dish one can only dream of. It's packed with golden potatoes, Dijon mustard, bacon, melted cheese and more.This recipe is courtesy of Jason Goldstein of Chop Happy.
While there’s nothing quite like enjoying a boiling pot of cheesy fondue with a hunk of crusty bread, sometimes you’re at a loss when you don’t have a fondue pot on hand. Here’s our solution: fondue fries. Fondue is actually incredibly easy to make, so let those fries take the place of the pot and the bread and serve it as a sauce rather than something to dip into.
Click here to see 15 Over-the-Top Fry Recipes
This savory bread pudding is a great winter dish for a crowd. It can be made ahead of time for convenience and served at room temperature or warmed up for 15 minutes in the oven at 350˚F. You can serve smaller portions for a side item or large portions for a main course. Packed with savory flavor, this bread pudding is perfect for a holiday brunch, easy lunch or casual holiday dinner. You can even make it vegetarian friendly by omit the bacon, use 1 tablespoon of olive oil to sauté the vegetables and add an additional 1/2 cup of smoked Gouda cheese to the filling. If you can’t find Gruyere cheese, feel free to substitute Jarlsberg or Swiss.By Anolon® Gourmet Cookware