The exact origins of this dish are unknown, but it is believed that the Welsh have loved the idea of toasted cheese since the middle ages. The origin of this dish doesn't matter. What does matter is that this is a delicious dish and is not as boring as it sounds. Some people just like to place mounds of cheddar or American cheese on toast and broil it. I believe a more complex amount of flavors should be obtained through this dish. So I was writing recipes for my college menu project and I was revisiting the ingredients of a soup we serve in our student restaurant. I arrived at beer, onions, bacon, and of course the cheese! You start out by cooking up some bacon, then you saute onions in that fat. From there, you go on to make a Bechamel type of sauce with flour, cream, and cheddar cheese. You then add beer and seasonings to this sauce and allow it to thicken. You then serve it over some good toasted bread and top with the bacon and some chives or herbs. A simple yet delicious and elegant dish. Bon Appetit!
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This dish is both comforting and high-class. I absolutely love it. Ina Garten certainly knows how to take classic flavors and put them to a new/old comfort dish. She took the classic flavors of Beef Borguignon(wine, garlic, herbs) and paired them with a good old fashioned pot roast. The result is a delicious yet elegant meal that will easily serve 6 people. I think the best part is the leftovers. When I first made this, I made it for a few of my family members. Most of it was gone, but there was enough for me to reheat the next day. I am so glad there was, because it was just as, if not more delicious the next day. When it comes to side dishes, she chose to add a baked potato with sour cream and yoghurt. Those are absolutely delicious, but I am partial to herb roasted potatoes. However, if you are on a time schedule, you can of course opt for the baked potatoes which are less strenuous. Bottom line is that this is another Ina Garten specialty that I will always promote. Bon Appetit!
This is probably one of the quickest potato side dishes that I have ever made. The great potato is notorious for its long cooking times. This is proof that it is not entirely true. One thing I can't stand is those who claim the mashed potato style pancakes are the real kind. These are it! To the Jewish community, these are known as Latkes! They are so simple to make. You shred some potatoes on a grater. Then, you place them in a towel and squeeze out the excess water. You then add a beaten egg, flour and seasonings, and fry them quickly in a saute pan. Because of the thin grate, the potatoes cook quickly. Once they are made, they can stay crisp in a 200 degree oven for about 20-30 minutes uncovered. If they are covered, they will become soggy. A traditional way to eat them is with chunky applesauce. My personal preference is to spritz them with malt vinegar and eat them with ketchup. The combination of flavors with the potato, onion, vinegar, and ketchup works so wonderfully well, it is indescribable. They are a great accompaniment to any savory dish. A classic would be roasted pork and sauerkraut, or a a side dish with breakfast meats like bacon and sausage. If you are in need of a fast potato side dish, this is a winner! Bon Appetit!
I absolutely love this stuff. It is a classic Irish recipe that has been made for centuries. It is (to me) a cross between a cake and a large buttermilk biscuit. It does not have the texture of a regular loaf of bread, but rather a flaky type of texture. It is wonderful dipped in soups or stews or toasted with butter and topped with preserves. I first tried this recipe when I bought the "Unofficial Harry Potter Cookbook". It was back when I was just starting cooking. This was the first thing I made from this book. I ended up making it every week for a two months. Although most traditional recipes include currants or raisins, I rather like this plain recipe. It allows you to use it for sweet and/or savory dishes. But if you wish, you can add currents and some orange zest for a more sweet product. Enjoy! Erin go Bragh!
I always try this dish whenever I see it on a menu somewhere. If I am in the mood, I make it myself. I have always loved this soup but I never thought about making it myself until I saw Julia Child make it on her original show, "The French Chef". In this episode she also explains the proper ways of holding and using a knife. After watching this great episode, I decided to rewrite the recipe to my own specifications. Attached below is my result. I hope you enjoy it. I also urge you to watch the attached Julia Child episode. It is a great episode to watch if you are just beginning to cook. It shows some great kitchen skills. Bon Appetit!
This is the first recipe I made from Julia Child's "The Way to Cook" cookbook. Although I have to admit I was a little bit overwhelmed by the length of the recipe. So I re-wrote the recipe with far less steps and ingredients. I think it is better the way I have written it. As some of my culinary friends can tell you is that simpler can be better. Not to knock Julia Child of course, I still love her recipes and books. It has all of the best ingredients beef, onions, mushrooms, potatoes, and wine. If you look at it, it is a fast and thicker version of Beef Borguignon. You basically saute all of the elements in the same pan, but separately and at the end you make the sauce in that pan and add everything back to it. What you are left with is a stew-like meal. It is quick,delicious, and reliable! Bon Appetit!
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