Vegetables

Insalata Caprese

December 25, 2010

Insalata Caprese

INGREDIENTS

2 Pounds Vine Ripened Tomatoes (About 4 Large Sliced ¼ Inch Thick)

1 Pound Fresh Mozzarella – Slice ¼ Inch Thick

¼ Cup Packed Fresh Basil

4 Tablespoons Olive Oil

Sea Salt & Pepper to Taste

On a large platter arrange tomato, mozzarella slices and basil leaves, alternating and overlapping them.  Drizzle with olive oil and season with salt & pepper.

Potato Apple Gratin

December 20, 2010

Potato Apple Gratin

INGREDIENTS

3 Eggs

3 Cups Buttermilk

1 Tablespoon Fresh Thyme Leaves

2 Tablespoons Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

2 Pounds Peeled & Sliced Baking Potatoes

2 Pounds Granny Smith Unpeeled Apples (cut into 1/8 inch slices)

1 Pound Shredded Swiss Cheese

¼ Pound Grated Parmesan Cheese

Preheat oven to 400° F.  Grease a 3 ½ quart casserole dish.  In a medium bowl, whisk together the eggs, buttermilk, thyme, salt and pepper.  Set aside.  Arrange a layer of slightly overlapping potatoes in the casserole dish.  Cover with a layer of apples and sprinkle with a third of both cheeses.  Pour a third of the egg mixture on top.  Make 2 more layers.  Bake covered for 1 hour and 15 minutes.  Remove the lid and bake another 15 minutes or until the potatoes are tender.  Remove from the oven and serve warm.

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