Thursday, July 4, 2024
Fun Stuff
Recipes
GRUYERE AU GRATIN POTATOES
INGREDIENTS
1/3 cup unsalted butter, softened
1 and 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika.
1) Preheat the oven to 350 degrees F.
2) Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
3) Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
4) In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
Submitted By: Sadun Suranofsky
LEMON BLUEBERRY LAYER CAKE
INGREDIENTS:
1 cup butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tablespoon pure vanilla extract
3 cups sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons lemon zest
1/2 cup lemon juice (about 3 medium lemons)
1 and 1/2 cups blueberries fresh or frozen (do not thaw if frozen)
1 Tablespoon all-purpose flour
CREAM CHEESE FROSTING
8 oz cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
3 and 1/2 cups confectioner's sugar
1-2 Tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
pinch of salt
1) Preheat oven to 350F. Grease three 8-inch round cake pans (For easy release use greased parchment paper rounds in bottom of pans)
2) Using a mixer with a paddle attachment beat butter on high until creamy- about 1 min. Add granulated and brown sugars and beat on medium-high until creamed- about 2-3 min. Add eggs and vanilla and beat on medium until everything is completely combined.
3) In a large bowl, whisk together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients from step 2. Beat on low for 5 seconds then beat in the buttermilk, lemon zest and lemon juice *just* until combined.
4) Gently toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick- do not over mix.
5) Spoon batter evenly into prepared cake pans. Bake for 21-25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely.
FROSTING: Using a mixer with a paddle attachment, beat cream cheese and butter on medium until no lumps remain- about 3 min. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract and salt with mixer running on low. Turns mixer to high and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired
ASSEMBLY: Trim the tops off the cakes to create a flat surface. Place 1st layer and frost, place 2nd layer and frost, 3rd layer and frost entirely. Garnish with blueberries and lemons if desired. Refrigerate for at least 45 minutes before cutting to prevent falling apart.
Submitted by: Ahnna Hindi
BROWN BUTTER RISOTTO WITH LOBSTER
INGREDIENTS
1 pound (about 2 medium) frozen lobster tails, thawed
4 and 1/2 cups reduced-sodium chicken stock
4 tablespoon butter, at room temperature
1 cup finely chopped onion
1 and 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper.
1) Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside. In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
2) In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
3) Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.
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