Yukon Gold Potato Gratin

Ingredients

1 ½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
1 cup dried breadcrumb, or panko
½ cup grated Parmigiano - Reggiano cheese
salt & pepper
2 pounds Yukon Gold potatoes

1. Preheat oven to 425° F.

2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with salt and pepper. Set aside.

3. In a small bowl, combine the breadcrumbs and cheese. Set aside.

4. Wash and slice the potatoes into 1/8 –inch slices Place in a large bowl, toss the potatoes with salt and pepper. Place them in an 8-x10 oven proof-baking dish, layering and over-lapping the slices as you go.

5. Pour the milk mixture on top, then sprinkle the breadcrumb topping on top.

6. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.

7. Remove from oven and allow to cool 10-15 minutes before serving.

Tips & Tricks

• This dish is best cooked then served, but you can prepare all the steps ahead then assemble it at the last moment. You can steep and strain the milk/cream mixture (just rewarm in before adding to potatoes). Prepare the breadcrumb topping ahead and slice the potatoes ahead, just cover them in water to keep them from turning brown, drain and pat very well before assembling dish.

• I love using Yukon gold potatoes because the texture is so creamy and buttery. T. hey also hold their shape very well after being cooked. But you could substitute and use Idaho potatoes. Their texture is fluffier.

• Potatoes need to sit 10-15 minutes after cooking so that the cream mixture will set. They keep warm for up to 30 minutes after cooking, but if you need to reheat cover with foil and pop in oven for just a few minutes, otherwise they will dry out

Shrimp Cakes with Red Pepper Aioli Sauce

Ingredients

Red Pepper Aioli Sauce:
4 cloves garlic, peeled
2 egg yolks
1T lemon juice
1 tsp. salt
4-5 grinds of pepper
½-cup olive oil
½ cup vegetable oil
½ cup roasted red peppers, drained
1T lemon zest

Cakes:
1 lb. shrimp, peeled and deveined
½ cup green onion (white and light green part), finely diced
1T parsley, finely chopped
1T lemon zest
2T lemon juice
1 egg, beaten
1 tsp. salt
4-5 grinds of pepper
1cup panko breadcrumbs
½ cup vegetable oil

1. Sauce: In the bowl of your food processor with the motor running, add the garlic. Process until finely chopped.

2. Add the eggs yolks, lemon juice, salt and pepper. Pulse until combined. Scrape down the sides of the bowl

3. Combine the oils into a liquid measuring cup.

4. With the motor running, slowly add a few drops of the oil, then in a steady stream, continue adding the oil until it becomes a thick sauce.

5. Place the aioli in a small bowl.

6. In the bowl of your food processor (no need to wash it) with the motor running, add the red pepper; process until finely chopped.

7. Fold the chopped red pepper and lemon zest into the aioli mayonnaise. Adjust seasoning if needed. Place in serving bowl. Set aside until needed.

8. Cakes: In the bowl of your food processor (no need to wash it if your preparing them right after the sauce), place half the shrimp. Pulse until finely chopped.

9. Add the remaining shrimp, green onion, parsley, lemon zest, and juice. Pulse until combined.

10. Add the beaten egg, salt and pepper; pulse a few times until combined.

11. Dampen your hands. Place a tablespoon of the shrimp mixture in your hands and form into a round patty. Place on a parchment-lined baking sheet. Repeat with remaining mixture, forming about 20 cakes. Place the tray in the refrigerator for 30 minutes.

12. Pre-heat oven to 450° F.

13. In a medium size bowl, place the panko breadcrumbs. Gently toss each patty in the panko until well coated, placing them on a cooking rack on a baking sheet pan.

14. In a medium sauté pan, over medium-high heat, add half the oil; when the oil is hot, add the patties to the pan (don’t overcrowd) and pat then down slightly into cakes. Cook the cakes for 2-3 minutes until golden brown, flipping over once. When the cakes are brown, transfer them back on to the cooking rack on the baking sheet pan. Continue with the remaining cakes. Add more oil if needed.

15. Place the baking sheet in the oven and cook 10-12 minutes until the shrimp are cooked.

16. Remove from oven and let cool slightly. Transfer to serving platter and serve with red pepper aioli sauce.

TIPS & TRICKS

• You may substitute 1-cup prepared mayonnaise instead of making the aioli. Just add the 4 cloves garlic to step 6 and pulse until chopped, then continue with# 7. Making homemade mayo is so delicious and easy with the food processor. Do give it a try once. It takes just 3 minutes and it could change your life. ☺ Sauce can be made 3 days ahead.

• You can prepared the shrimp cakes ahead and then reheat just before serving. To reheat: Place on a baking sheet with a rack in a 425° F oven for 5-7 minutes, or until hot.

Stuffed Mushrooms with Sausage & Peppers

Ingredients

24 medium mushrooms
1 pound Italian sausage, removed from casing
4T olive oil
1 small onion, finely chopped
½ red pepper, finely chopped
3 cloves garlic
½ cup ricotta
½ cup panko crumbs
½ cup Pecorino Romano
3T parsley, finely chopped
1T thyme, finely chopped
salt & pepper

1.    Preheat the oven to 400° F.

2.    With a damp towel or vegetable brush, gently wipe the mushrooms to remove any dirt.  Remove the dead ends from the stems.  Using a melon ball scoop, remove the stems.

3.    Carefully scoop out a little of the cap to make a bigger opening.  Chop the stems and caps bits into a fine dice.  Set aside.

4.    In a medium sauté pan over medium high-heat, add 2 tablespoons of the olive oil; when warm, add the sausage.  Using a wooden spoon, break the sausage into pieces.

5.    Cook the sausage 8-10 minutes while stirring and continuing to break into small pieces.  When browned, remove with a spotted spoon and place in a medium bowl.

6.    If needed, add the remaining 2 tablespoons of olive oil to the pan (you may have enough oil left from cooking the sausage); add the chopped mushroom, onions, and peppers and cook until soft, about 4- 5 minutes. Add the garlic and cook another minute.

7.    Remove from the heat and stir in the ricotta until it is melted and mixture is creamy. Add to the cooked sausage.

8.    Add the panko, cheese, parsley and thyme, and stir until combined. Season with salt and pepper.

9.    Place a generous tablespoon of the sausage mixture into each of the mushroom caps.  Place on a baking sheet.  Bake in a 400° F oven until mushrooms are slightly soft and browned, about 10-15 minutes.

10.    Transfer to serving platter and let cool slightly.  Serve warm.

TIPS & TRICKS

•    Because mushrooms have a high water content you never want to submerge them in water. Just brush or wipe them off with a mushroom brush or clean kitchen towel.
•    The mushrooms are best served warm. If too hot you could burn your mouth.
•    You can prepare the whole recipe a day ahead. Either fill the mushroom caps and place on baking sheet. Then cover with a piece of parchment paper and plastic wrap. (remove paper/plastic  before cooking)  OR store the filling in a container and place the mushrooms is a clean kitchen towel then in a plastic bag, so they don’t dry out. Fill the mushroom and bake before serving. 
•    They reheat beautifully