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Sunday, October 30, 2016

Potato and Leek Gratin ala ~DKBB~

Potato and Leek Gratin ala ~DKBB~
(original recipe from Nov. 2016 Cooking Light)

2½ cups milk (whole milk preferred)
3 to 4 Yukon Gold potatoes, peeled and very thinly sliced
2 garlic cloves, smashed
1 Tbsp. butter
1 large leek, trimmed , halved lengthwise, and sliced (about 2 cups)
1 tsp. kosher salt, divided
2 oz. Gruyere cheese, shredded (about ½ cup)
1 oz. Parmesan cheese, grated (about ¼ cup)
½ to 1 tsp. freshly ground black pepper
  • Preheat oven to 375° F.
  • Combine milk, potatoes, and garlic in large saucepan; bring to a boil; reduce heat and simmer 5 minutes or until potatoes are almost tender; drain in a colander over a bowl, reserving ½ cup of milk mixture.
  • Melt butter in large cast-iron skillet over medium heat; add leek, cooking 8 minutes or until tender, stirring occasionally; remove pan from heat; place leeks in separate bowl.
  • Arrange half the potato slices in the bottom of the cast-iron skillet; cover evenly with half the leeks; sprinkle with ½ tsp. kosher salt and half of the Gruyere cheese; repeat layers.
  • Drizzle all with reserved milk mixture; sprinkle Parmesan cheese over all.
  • Cover skillet with foil and bake for 25 minutes to until cheese is melted.
  • Remove foil and either leave in oven or place under broiler for 5+ minutes, until top is bubbly and golden brown.
  • Sprinkle all with cracked pepper; cool; cut into wedges and serve.

Tuesday, October 11, 2016

Cheeseburger Salad ala ~DKBB~

Cheeseburger Salad ala ~DKBB~
(original recipe adapted from The Pampered Chef by The Pioneer Woman)

Photo from The Pioneer Woman
Serves 2-4 (amounts in parentheses serves 6-8)

1 (2) lb. ground beef
2½ Tbsp. (⅓ cup) ketchup
½ (1) tsp. yellow mustard
½ (1) Tbsp. spicy mustard
1 (2) Tbsp. barbeque sauce
2 (4) whole hamburger buns
½ (1) stick butter
1 (2) head(s) romaine or other green-leaf lettuce, torn
½ (1) cup grated sharp cheddar cheese
2 (4) Roma tomatoes, diced
4 (8) whole dill pickle spears, cubed/diced
½ (1) whole onion, thinly sliced or diced
Salt and cracked pepper
  • Brown hamburger over medium heat, then remove from heat and drain off the fat; add ketchup, mustards, and barbeque sauce to the meat; stir to combine; taste and add more ow whatever you think it needs; keep warm.
  • Cut hamburger buns into 1-inch cubes; melt half the butter in a separate skillet over low heat; add bread cubes and toss to coat; toast croutons in the skillet over low heat 10-12 minutes, adding a bit of the butter every couple of minutes until you’ve used it all (this ensures all the croutons soak up the butter and toast nicely).
  • To assemble each salad, pile lettuce on a plate, pile on a good quantity of the meat mixture, top with plenty of grated cheese. Then add diced tomato, chunks of pickles, and slices of onion over the top; sprinkle with warm croutons all around the plate. Top all with salt and pepper as desired.