Here is the classic potato gratin that I made at a makeshift studio during the first series of the Le Creuset demo videos. My daughter had come along to see lovely Charleston, look at the College of Charleston, and generally take in the scene, and the only comment when we returned to Cleveland was, “Why don’t you ever make that cheesy potato thing for us?” Nothing of course would have given me more pleasure, had I only thought to do it. Indeed, this is a dish so easy and delicious and do-ahead-able, it’s a shame I don’t make it monthly during these cold winter months. Simple indeed. Layer sliced potatoes in a dish, give them a good shot of salt and pepper and several scratchings of nutmeg, cover with half-and-half, and bake covered till tender. Read On »
Posts Categorized: cheese
Start off the day right with this slow cooker sausage, has brown and cheese casserole, via Brown Eyed Baker.
I am at the Chefs Collaborative in Charleston, about which I will write more. So in light of the new book Melt: The Art of Macaroni and Cheese, I’m reposting what has become one of the most clicked-on posts on this site. That it is a mac and cheese variation speaks to the fact of how beloved it is. Needless to say, raise the quality of your cheese and you make this dish stellar. I needed a dinner that was easy and delicious, would please everyone, one that also reheated well in case my daughter’s track meet ran late, and I had to be able to make it long before serving so it would be just a matter of reheating come dinnertime. There are of course a thousand options that fit these criteria, but last week, Read On »
My friends Stephanie Stiavetti, who writes The Culinary Life blog, and Garrett McCord, who writes the blog Vanilla Garlic, are publishing their very first book, Melt: The Art of Macaroni and Cheese, on that all-but-infallible pairing of pasta and cheese. When they asked me to write the foreword, I groaned. This is exactly the kind of cookbook we don’t need more of, I thought to myself. But then I read it, and thought this is exactly the kind of cookbook we need, this nation that has so readily accepted orange flavoring packets to stir into their food. Stephanie and Garrett attempt to raise this often thoughtlessly prepared dish to its highest possible level by asking us to take more care with it, to use excellent pasta and excellent cheese. This is not only a book filled with Read On »
Two different takes on the ever popular bacon, cheese, and egg sammy, via WSJ.