Potatoes Au Gratin
from The Pioneer Woman
- 4 whole Russet Potatoes, Scrubbed Clean
- 2 Tablespoons Butter, Softened
- 1-½ cup Heavy Cream
- ½ cups Whole Milk
- 2 Tablespoons Flour
- 4 cloves Garlic, Finely Minced (BUT I recommend only two)
- 1 teaspoon Salt
- Freshly Ground Pepper, to taste
- 1 cup Sharp Cheddar Cheese, Freshly Grated
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.Allow to stand for a few minutes before serving by the spoonful.
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
from The Pioneer Woman
- 2 whole Ribeye Steaks
- 2 Tablespoons Butter
- 4 Tablespoons Butter
- 1 whole Very Large Yellow Onion, Sliced
- 1 cup Heavy Cream
- ½ cups Crumbled Blue Cheese
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Ok I know I put the steak pictures up first but they cook pretty quick so do them last!
Chopped up Onions
adapted from Barefoot Contessa
8 oz thick cut bacon, such as Niman Ranch (I omit bacon now)
8 oz baby arugula
1 large Granny Smith apple, peeled and diced
½ cup toasted walnut halves, coarsely chopped*
½ cup dried cranberries
6 oz goat cheese
For the dressing:
3 Tbsps good apple cider vinegar
1 tsp grated orange zest
2 Tbsps freshly squeezed orange juice
2-1/2 tsps Dijon mustard
2 Tbsps pure maple syrup
½ tsp freshly ground black pepper
2/3 cup good olive oil
Cook about five bacon slices until crisp and set aside.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1-1/2 tsps salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with ½ tsp salt and toss well. Serve immediately. Serves 4 or 5.
On a personal note: This weekend I remembered why it's worth making an effort. Even when I'm exhausted and the last thing I want to do is make myself look presentable,
it's worth it.