Recipes of the Week–September 27, 2016

Scalloped Potatoes With Tomatoes and Bell Peppers from: http://www.foodnetwork.com/recipes/food-network-kitchens/scalloped-potatoes-with-tomatoes-and-bell-peppers-recipe.html

2 large egg yolks

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

3 cloves garlic, smashed

2 bay leaves

1 pound potatoes, peeled, sliced 1/8 inch thick and patted dry

 

1 1/2 cups coarsely grated gruyere cheese (about 6 ounces)

4 plum tomatoes, sliced 3/4 inch thick

2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips

1 onion, halved and sliced 1/2 inch thick

2 tablespoons extra-virgin olive oil, plus more for the baking dish

3 teaspoons herbes de Provence

1 1/4 cups breadcrumbs (preferably fresh)

Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.

Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.

Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.

Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

 

Sesame Parmesan Zucchini from: http://www.epicurious.com/recipes/member/views/sesame-parmesan-zucchini-57e04603666139be196fc521   

      

        1 recipe - 1 medium zucchini, quartered and cut into 1/2    

             inch slices

        2 tablespoons olive oil

        1/4 teaspoon sesame oil

        2 teaspoons sesame seeds

 

        2 tablespoons Parmesan cheese

        1/4 teaspoon cayenne pepper

        1/2 teaspoon garlic salt

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.

Bake 20 minutes in the preheated oven, until lightly browned.

 

Roasted Peppers & Celery Leaf - http://www.seriouseats.com/recipes/2011/10/roasted-pepper-and-celery-leaf.html

   

    2 medium red bell peppers, seeded and cut into 1/4-inch strips

    4 teaspoons extra-virgin olive oil, plus additional for drizzling the bread

    1/2 teaspoon kosher salt

    1/2 teaspoon smoked sweet paprika

    1/4 cup chopped celery leaves

    6 slices crusty bread, cut about 1/4 inch thick

    1 garlic clove, halved

    Anchovy fillets or drained capers, for serving (optional)

 

Preheat the oven to 375°F. In a bowl, toss the peppers with the olive oil, salt, and paprika. Spread on a large baking sheet and roast, stirring occasionally, until the peppers are very tender and jammy, 25 to 30 minutes. Let cool completely; toss the peppers with the celery leaves.

Preheat the broiler. Spread the bread slices out in an even layer on a baking pan and toast them until golden, 1 to 2 minutes. Immediately rub each slice with garlic and drizzle with oil.To serve, mound the peppers on top of the bread slices. Garnish each crostini with either a single anchovy fillet or capers, if desired (about 1/2 teaspoon per crostini).

 

Pan Cooked Celery with Tomatoes & Parsley – from: http://cooking.nytimes.com/recipes/1014499-pan-cooked-celery-with-tomatoes-and-parsley

1 bunch celery, trimmed and cut into 1-inch pieces

1 tablespoon extra virgin olive oil

4 garlic cloves, minced

1 anchovy, rinsed and chopped (optional)

1 14-ounce can chopped tomatoes in juice

3 tablespoons chopped flat-leaf parsley

Pinch of sugar

Salt and freshly ground pepper to taste

 

Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.

Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.