Scolloped Potatoes

What could be better than potatoes and cheese? This a twist on a holiday classic.
Ingredients

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Photograph courtesy Anna Williams


See original on Foodnetwork.com


http://www.foodterms.com/encyclopedia/russet-potato/index.html

chocolate torte

well, it is all most Valentine's Day. are you ready? Do you know how you will be celebrattorte try this, it's not hard, but looks really good

ingredients

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Equipment:
a 9-inch round fluted tart pan (1 inch


preparation

Make crust:
Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Cooks' note:
Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
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Read More http://www.epicurious.com:80/articlesguides/holidays/valentinesday/aphrodisiacs/recipes/food/views/Chocolate-Glazed-Chocolate-Tart-243610#ixzz1m8NvCb8F

Gnocchi with Gorgonzola Cheese Sauce

Sometimes you, just want a  taste of something different, or you want something that reminds you of a place.
This dish does it for me. Gnocchi  in a gorgonzola cheese sauce is very popular in Northern Italy.

Ingredients

1 pound baking potatoes, washed
Oil
Salt
Freshly ground pepper
1 large egg
1/2 cup, plus 2 tablespoons flour
2 cups milk
1 cup water
1 teaspoon olive oil
1 cup heavy cream
1 pound gorgonzola cheese

Directions

Preheat the oven to 400 degrees F. Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Garnish with black pepper.




Recipe from Emeril

Chicken Breast with Tarragon

Ingredients:


4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon unsalted butter
1 tablespoon canola oil
½ cup heavy cream
1 tablespoon Dijon mustard
¾ teaspoon dried tarragon
⅛ teaspoon salt
⅛ teaspoon pepper

Directions:

1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through.

2. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits.

3. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.

4. Season to taste with salt and freshly ground black pepper.

5. Pour sauce over chicken. Serve immediately.