Chop the mushrooms in two and coarsely chop the garlic. Start with frying the mushrooms, garlic and thyme for a couple of minutes. Season with salt and pepper. Mix in the onion and fry for another couple of minutes. Pour over the balsamic vinegar and remove from heat. Sprinkle with the dill and parmesan cheese […]
A luxurious potato dish, if there ever was one. Potato gratin is a good side order with almost all meat, poultry and game dishes. The addition of rutabaga, parsnips (and possibly some sweet potato) adds sweetness and flavor.
If you do not have the time for this slow cooking method, you can bake the gratin on a higher temperature -- say 350 degrees (175C) all the way - and use your fork to test for doneness.
Wash the potatoes and bake them in an oven at 180°C for about 45 minutes until they are tender. Remove the potatoes from the oven and cut them lengthwise. Give each potato a little cut at each end, pinch the peel so the potato slips out easily. Fry them crisp and golden on both sides […]
This is a nice gratin that goes well both with meats and flavorful fish and shellfish dishes. The celeriac and cauliflower should be hot when you bake them in the oven, if not the gratin will need more time in the oven, up to 25 minutes, at a lower temperature, 350ºF (175ºC).
Rinse the cranberries in cold water and put in boiled (sterilised) glass jam jars. Boil all the other ingredients and pour the steaming liquid over the cranberries. Screw the lids on the jars and let the cranberries soak up the liquid for a week before using.
Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the sauce boil 7-8 minutes. Combine the egg yolk and cream and whip it into the sauce, bringing it back to boil. Strain the sauce, […]