Kosher salt and freshly cracked black pepper (to taste)
Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
In a large bowl, toss together the tomatoes, garlic, thyme, olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet.
Bake for 10-12 minutes or until tomatoes slightly charred. Set aside to cool slightly.
Reduce the heat in oven to 350ºF.
Butter a 9×13-inch casserole dish. In a large bowl, add the eggs, milk and mustard. Whisk until blended. Fold in the gruyere, shredded potatoes, and oven roasted tomatoes. Season with salt and pepper. Pour the mixture into the buttered casserole dish.
Place in oven for 35-40 minutes. Let rest for 5 minutes before serving.
Tip: This casserole can be assembled and refrigerated 24 hours in advance.
Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.
Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons veggie base
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
1/2 pound (250 grams) stale white bread (Italian style loaf), crusts on
3 tablespoons extra virgin olive oil, plus more for serving
1/2 onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
1 clove garlic, minced
1/2 tsp marjoram
1/2 tsp oregano
1 pinch salt
pinch chili flakes
1 teaspoon dried chile (or chopped fresh chile)
4 cups (1 liter) water or veggie stock
3/4 cup (80 grams) finely grated Pecorino Romano or Parmesan cheese, divided
Handful of fresh parsley
Roughly chop the bread into chunks, pass under some cold running water quickly to soften (but not soak), and crumble into pieces. Set aside.
Add the olive oil to a large casserole or soup pot, and gently saute the onion, carrot, celery, and garlic with a pinch of salt until softened but not browned, about 10 minutes. Add the chile and water and bring to a boil. Add herbsLet simmer gently until the vegetables (in particular the carrot) are cooked through and the broth is fragrant, about 10 minutes.
Add the bread and cook until the soup has become thick and creamy with the appearance of oatmeal, about 10 minutes. Stir through half the cheese and remove from the heat. Let sit a further 5 to 10 minutes, covered, before serving in shallow bowls with the rest of the cheese sprinkled on top, some herbs, and a drizzle of olive oil. Serves 4
2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann’s
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.
By Jennifer Segal, adapted from Gourmet magazine
Servings: Makes 1-1/3 cups
1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese
Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.
6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chive blades
Preheat the oven to 400 degrees F.
Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately. Yield:4 servings