Braised Carrots with Thyme - A Make-Ahead Vegetable for Company

From the kitchen of One Perfect Bite...I make it a point to test and feature outstanding vegetable recipes whenever I find them. These carrots were a last minute addition to my Christmas menu that I found late on Christmas Eve, when I learned that our head-count for the big meal had changed. I discovered the recipe, which is a creation of the renowned Daniel Boulud, on the Food and Wine site, and to be truthful, I honed in on it because it could be made ahead of time and simply rewarmed for serving. It was ideal for my holiday kitchen and it was so well received that I served it again on New Year's Day. I want to pass it on to you, because it is both easy and inexpensive to make, and while you will appreciate its simplicity, your family will enjoy its flavor. I do hope you will try the recipe or keep it in mind for your next company meal. The carrots add wonderful color to the table and almost everyone enjoys them, so they are sure to be a hit. Here is how they are made.

Potato and Carrot Gratin

We interrupt our regularly scheduled programming...I wanted to bring you up to date with some news that may affect the frequency with which I'll be posting here. I have been scheduled for two corneal transplants, the first of which will occur next week. I've prepared the blog as best I can for contingencies that may follow surgery, and using a combination of old, new, borrowed and blue posts, I should be able to follow a near normal posting schedule. I think! At least that's the plan. The next few months are going to have a circus aspect about them. We are also in the process of selling our home and that leads to craziness and cooking of a different sort. I'll be featuring more recipes for breads and desserts in an attempt to keep the house from smelling like a pizza parlor and, hopefully, we'll be back on a more normal track by January. I hope all of you will continue to stop by.

From the kitchen of One Perfect Bite...Our last big get-together before the first of the year is going to be tomorrow evening. I have planned a fairly elegant, but easy-on-the-cook menu, and much of what I'll be serving can be made well-ahead of time. While very rich, this potato and carrot gratin is a wonderful accompaniment to a roast or grilled meat and it can be made the day before it is to be served. There is, of course, a catch. The potatoes and carrots must be thinly sliced and you will need a mandoline or other slicing device to cut them. These are delicious when made with heavy cream, but half-and-half or light cream can be substituted if you are watching calories or counting fat grams. The potatoes can be table ready in about and hour. The recipe was developed by Alexis Touchet for the Huffington Post and I do hope you'll give it a try. You will not be disappointed. Here is how the potatoes are made.

Potato and Carrot Gratin...from the kitchen of One Perfect Bite courtesy of Alexis Touchet via Huffington Post

Ingredients:
2 tablespoons unsalted butter
3 pounds medium Yukon Gold potatoes
1 pound carrots
1-3/4 cups heavy cream
1-3/4 cups whole milk
2 large garlic cloves, finely chopped
1-3/4 teaspoons salt
1/2 teaspoon black pepper, freshly ground
2 cups coarsely grated Gruyere (about 6 ounces)

Directions:
1) Preheat oven to 400 degrees F with rack in middle. Spread butter into a 15- by 10-inch (4-quart) baking dish.
2) Peel potatoes and carrots, then cut both into 1/16-inch thick slices with slicer and transfer to a 6-quart heavy pot.
3) Add cream, milk, garlic, salt and pepper and bring just to a boil over moderate heat, stirring frequently to prevent scorching.
4) Spread mixture evenly in baking dish, then sprinkle with cheese and bake until vegetables are tender and top is golden brown in spots, 25 to 30 minutes. Let stand 15 minutes before serving. Yields: 8 to 10 servings.

Cook's Note: Gratin can be baked 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, uncovered, in a 350 F oven, 20 to 30 minutes.

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Frugal Foodie Friday - Slow Cooker Lentil Soup with Beef and Red Pepper

From the kitchen of One Perfect Bite...It's Frugal Foodie Friday and today's recipe is a gem that is kind to the pocket book and busy cooks who are searching for nearly effortless family meals. The recipe comes from Better Homes and Gardens and it packs enormous flavor into the crock of a slow cooker. For best flavor, the meat should be browned, but all the other ingredients are simply dumped into the ceramic insert of a slow cooker where they simmer until the meat is tender and the vegetables are done. While it is called a soup, this dish is substantial enough to the main course of a meal, especially if it is served with a crisp green salad and a great peasant bread. Come to think of it, a Shiraz would also make a lovely accompaniment. The soup may be a bit spicy for young children, but other diners will have no objection to the gentle heat that permeates the soup. As you scan the recipe,you will note that it calls for French lentils. They are smaller and more pellet-like than the red or brown lentils that you are probably familiar with. If you can't find them, use what you have on hand. I love to use them in soups and stews because they tend to hold their shape when simmered for a long period of time. I hope you will give this simple recipe a try. It's a perfect meal to serve when the North winds blow. Here is how the soup is made.

Lentil Soup with Beef and Red Pepper...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1 pound boneless beef sirloin steak
4 cups reduced-sodium beef broth
1 cup French lentils, rinsed and drained
1 cup water
1 medium coarsely chopped red sweet pepper
1 medium chopped onion
2 medium sliced carrots
3 stalks sliced celery
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup snipped fresh parsley

Directions:
Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. I cooked mine on low for 6 hours. Stir in parsley. Ladle soup into bowls. Yield:6 servings.

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Two Summer Sides - Asian Cucumber Salad + Cabbage, Pineapple and Peanut Salad

From the kitchen of One Perfect Bite...These recipes both were originally developed to feed four or six people. Last week,  it was necessary to double or triple the ingredients in order to feed the hungry mouths and hollow legs that gathered round the table. I made one salad, and the elder of my two daughters made the other. My cucumber salad was to accompany an Asian meal and her fancy slaw was part of a meal whose centerpiece was fresh fish tacos. The tacos were made with really fresh halibut and they were some of the best I've ever tasted. Kitchen limitations caused us both to take shortcuts and we used packaged vegetables that did away with the need to shred or julienne. I was unable to find English cucumbers, so I had to substitute the regular garden variety that is commonly found in supermarkets. My salad was delicious but it lacked the eye appeal I had hoped for. The slaw had lovely color and great crunch and it was a perfect topper for the tacos. When the time comes for me to relinquish my cooking crown, I know my family will not starve. There is an heir waiting in the wings. Both salads are delicious and each of them can be made in about 15 minutes. They are a great way to add substance and some texture to  lighter summer meals. I think you will enjoy both of them. Here is how they are made.

Asian Cucumber Salad...from the kitchen of One Perfect Bite inspired by Alice Currah@Savory Sweet Life

Ingredients:
3 English cucumber peeled and thinly sliced
1-1/2 cups shredded carrots
3/4 cup thinly sliced red onion
1-1/2 cups of rice vinegar
3/4 cup of sugar
1 tablespoon Thai chili garlic sauce
Salt to taste

Directions:
1) Combine vinegar, sugar, chili garlic sauce and salt in a microwave bowl. Microwave on HIGH power for 45 seconds. Stir until sugar is completely dissolved.
2) Combine cucumbers, carrots, and red onion in a large bowl. Pour vinaigrette over cucumber mixture and toss to coat. Chill for at least 30 minutes before serving. Yield: 12 to 16 servings.

Cabbage, Pineapple and Peanut Salad...from the kitchen of One Perfect Bite inspired by Marie Simmons' Fresh and Fast Vegetarian Cookbook

Ingredients:
Salad
2 (12-oz.) packages of shredded coleslaw
4 cups coarsely chopped pineapple
1 cup coarsely chopped dry-roasted peanuts
1 large jalapeno, halved lengthwise, seeded and cut crosswise into 1/8-inch slices
Dressing
1/3 cup extra-virgin olive oil
1/3 cup unseasoned Japanese rice vinegar
2 teaspoon grated peeled fresh ginger
2 garlic clove, grated
2 teaspoon coarse salt
1/2 cup chopped fresh cilantro (optional)

Directions:
1) Combine cabbage, pineapple, peanuts and jalapeno in a large bowl.
2) To make dressing: Whisk oil, vinegar, garlic, ginger and salt in a small bowl until blended. Add to  cabbage and toss to blend. Add cilantro, if using. Serve at room temperature. Yield: 12 to 16 servings.

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Gone Fishin' Series - Oven Roasted Cauliflower

It's family time again and I'll be with my gang on Cape Cod for a while. I thought this would be a good time to reprise some of the recipes you've indicated to be your favorites. Oven Roasted Cauliflower is one of the most popular posts on my blog. More than 500,000 of you have seen and read it. Let's hope this brings another 500,000 to the campfire. Here's the recipe for this runaway hit. Who knew cauliflower could be this popular?

From the kitchen of One Perfect Bite...I've been testing some new vegetable recipes for the Thanksgiving holiday. Most of them involve roasting vegetables that are topped with a separately prepared sauce just prior to serving. While they have all been delicious, I think they add an unnecessary layer of complication to an already busy meal. So, I kept refining my search and found a recipe for roasted cauliflower that had been developed by Emeril LaGasse. After an initial testing, I made a few modifications to his recipe and came up with the one I'm sharing with you today. Cauliflower prepared in this fashion is really delicious. I do, however, think the flavors are too strong to serve with turkey and the other elements of a traditional Thanksgiving meal. Having said that, I have no hesitation about serving it with pork, beef or lamb. I love the simplicity of this dish and the ease with which it can prepared. I will make it often. I hope you, too, will give it a try. Here's the recipe.

Oven Roasted Cauliflower...from the kitchen of One Perfect Bite inspired by Emeril LaGasse

Ingredients:
1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Directions:
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.

Spicy Oven Fries

                                        Today's thought for the day can be found  here.

From the kitchen of One Perfect Bite...Our neighbors were celebrating a special anniversary tonight, so I walked my whisk and skillet down the hill to make dinner for their crew. When you are removed from the day to day feeding of a family, you forget just how much food four teenage boys can consume in a single seating. Fortunately, potatoes and ground beef were in ample supply, so no one went hungry, but I must tell you that the boys went through 3 trays of potatoes, 2 pounds worth of sloppy Joes and a good-sized watermelon before they pushed their chairs away from the table. If you find yourself in a situation where you are cooking for a gang,  you might want to keep these potatoes in mind. The recipe comes from Bon Appetit and it is a preparation that defines simplicity. Unpeeled potatoes are cut into wedges, tossed in a seasoned oil and baked. The spices are nicely balanced and the finished potatoes, while more like roasted than fried potatoes, have great flavor. I let mine cook for an extra 5 minutes to insure all the surfaces would be crisp. This is a nice substitute for French-fried potatoes. Here is how they are made.

Spicy Oven Fries...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
3 russet potatoes (about 1-1/2 lb.), unpeeled, each cut lengthwise into 8 wedges
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
Kosher salt, freshly ground pepper

Directions:
1) Preheat oven to 450 degrees F.
2) Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.
3) Roast, turning once, until wedges are golden brown and crisp, 25-30 minutes. Yield: 4 servings.










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Carrot Salad

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...There are so many excellent recipes for barbecue and summer grills, that I've decided not to muddy the waters, and, plan instead, to devote my energy to the sides and desserts that pull summer barbecues together. I wanted to start with this lovely carrot salad that has several things to commend it. To wit, it is easy, inexpensive and delicious. The recipe was developed by Bobby Flay and I think you'll enjoy this simple, colorful salad. It is made with large carrot coins that are dressed with a refreshing cumin-scented lemon dressing. It is important to make the dressing while the carrots cook. You'll want it ready to go once the carrots have been sliced and are still warm. The warm carrots better absorbed the dressing and the salad will be more flavorful if it dressed while it is hot. The salad can be served cold or at room temperature. I prefer room temperature. This is such a nice refreshing salad that I really hope all of you will give it a try. Here is how it's made.

Carrot Salad...from the kitchen of One Perfect Bite courtesy of Bobby Flay and The Food Network

Ingredients:
6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/8 to 1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley

Directions:
1) Bring a large pot of salted water to a boil. Add whole carrots and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
2) Whisk together lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in olive oil until emulsified and stir in parsley. Add warm cooked carrots and toss to combine. Serve cold or at room temperature. Yield: 4 to 6 servings.









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Gratineed Leeks

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...Leeks come close to over-taking our farm stands at this time of year. That abundance guarantees reasonable prices,and, I must admit, that I'm a gal who can't resist a bargain. That's how I ended up with 12 leeks in the refrigerator that were in a state that demanded they soon be used. I had scads of recipes that used a leek or two, but  none that used them in quantity. That set me on one of my famous search and destroy missions, looking for a recipe that would restore some kind of order to my refrigerator without relegating the leeks to the compost heap. I found it in a most unlikely of places, a unique blog called Naturally Knocked Up. Other than to tell you there is nothing prurient to be found there, I'll let you wander over to find how and why the blog got its name. You will, coincidentally, find a bevy of wonderful recipes that will delight the  palate as well as the  eye. This recipe comes from that blog  and it immediately appealed to me because my family loves beef of the standing rib variety to be served with stuffed onions. I had a roast planned for the weekend  and while my stuffed onions, found here, are delicious, they are a considerable amount of work to prepare.  I thought the leeks would make a perfect, near effortless substitute. What took me by surprise was how very good this simple substitution turned out to be.  I suspect they will be edging out my onions on our holiday table.  The leeks are best served hot from the oven, but they can be assembled hours before you plan to serve them. This is a wonderful side to serve with baked or grilled meat. I suspect you'll find the recipe as addictive as I have. Here's how the leeks  are made. 

Gratineed Leeks...from the kitchen of One Perfect Bite courtesy of Donielle at Naturally Knocked Up

Ingredients:
6 large leeks washed and cut in half
1/2 cup chicken stock
salt and pepper
1/2 cup Gruyere cheese (kinda pricey – a nice aged cheddar would work great too)
1/4 cup Parmesan
2 tablespoons butter

Directions:
1) Preheat oven to 350 degrees F.
2) Wash leeks thoroughly to remove all dirt. Slice in half vertically down the leek. Lay leeks cut side up in a baking dish and pour stock over them. Sprinkle with salt and pepper. Cover baking dish with foil.
3) Bake until leeks are tender, about 30 minutes. Sprinkle cheeses over top, dot with butter. Place under the broiler for 2 to 3 minutes, or until top is golden brown. until the top is golden brown, 2-3 min. Serve hot. Yield: 4 servings.









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Spring Pea Salad with Feta and Prosciutto

My Thought for the Day can be found, here. If you like it, please let us know with an official  thumbs up.

From the kitchen of One Perfect Bite...I spend the winter months collecting recipes for salads and side dishes that will make the simple grilled meals of summer more interesting. I have several new dishes I want to share with you, but tonight I'd like to focus on just one of them. It is for an unusual cold pea salad that is unlike anything I've ever tried before. It was well-received at the table tonight, so, I'll be serving it often during the summer months. While the recipe was written with fresh peas in mind, I've found that frozen peas work nearly as well. That makes this dish seasonless and now that I've found it, it will be appearing on my table throughout the year. The peas are strongly flavored,so they will work best when served with simply seasoned grilled chicken or steak. This salad is easy to make and it comes together quickly. The recipe, which comes from Real Simple, is easy to follow and self-explanatory. I hope you will give this unusual salad a try. You will not be disappointed. Here's how it is made.

Spring Pea Salad with Feta and Prosciutto...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1-1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup)
2 scallions, thinly sliced

Directions:
1) Heat oven to 450 degrees F. Place prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, about 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2) Meanwhile, bring a large saucepan of salted water to a boil. Add peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3) In a large bowl, toss peas with oil, Feta, scallions, prosciutto, and 1/4 teaspoon each salt and pepper. Serve chilled or at room temperature. Yield: 4 servings.







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