melissa-dallas
Well-known member
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I got a cuisinart mandoline for Xmas. What new dishes can I use it to play with?
- Thread starter melissa-dallas
- Start date
If you like parsnips, try REC: Potato & Parsnip Gratin
If not, try any good scalloped potato recipe.
1 t butter
1 clove garlic, minced (about 2 tsp)
2 cups heavy cream
1 cup chicken stock
1/4 tsp nutmeg
Salt and pepper to taste
3 parsnips (about 2 lbs total), peeled
3 large russet potatoes (about 2 lbs total), peeled
6 oz Gruyere cheese, shredded, divided (about 2-1/2 cups)
Preheat oven to 350 degrees F.
Butter bottom and sides of 13" x 9" baking pan. Add garlic, cream, chicken stock, and nutmeg; season to taste with salt and pepper.
Slice parsnips and potatoes very thin, 1/8 to 1/4 inch and immediately place slices into liquid in pan.
Cover bottom of pan with parsnip slices; top with 1-1/4 cup shredded cheese, pressing down into liquid to submerge. Add sliced potatoes and submerge in liquid. Top with remaining cheese.
Wipe edges of pan clean if needed; cover tightly with foil and place on baking sheet. Bake 1 hour on center rack of oven.
Remove foil, then bake 15 - 20 minutes more until golden brown. Allow to set 15 min before cutting and serving.
If not, try any good scalloped potato recipe.
1 t butter
1 clove garlic, minced (about 2 tsp)
2 cups heavy cream
1 cup chicken stock
1/4 tsp nutmeg
Salt and pepper to taste
3 parsnips (about 2 lbs total), peeled
3 large russet potatoes (about 2 lbs total), peeled
6 oz Gruyere cheese, shredded, divided (about 2-1/2 cups)
Preheat oven to 350 degrees F.
Butter bottom and sides of 13" x 9" baking pan. Add garlic, cream, chicken stock, and nutmeg; season to taste with salt and pepper.
Slice parsnips and potatoes very thin, 1/8 to 1/4 inch and immediately place slices into liquid in pan.
Cover bottom of pan with parsnip slices; top with 1-1/4 cup shredded cheese, pressing down into liquid to submerge. Add sliced potatoes and submerge in liquid. Top with remaining cheese.
Wipe edges of pan clean if needed; cover tightly with foil and place on baking sheet. Bake 1 hour on center rack of oven.
Remove foil, then bake 15 - 20 minutes more until golden brown. Allow to set 15 min before cutting and serving.
joyce-in-upstate-ny
Well-known member
Just great for slicing cabbage, great for slicing potatoes>>
which works well for so many vegetable soups this time of year! Just one caveat, don't ever be tempted to use it without the "protector". A few years ago I was impatient and grating a huge potato and ended up slicing the fleshy part off of my index finger! (Ouch was not the word!!! I ended up healing ok, but will never ever do that again!!
which works well for so many vegetable soups this time of year! Just one caveat, don't ever be tempted to use it without the "protector". A few years ago I was impatient and grating a huge potato and ended up slicing the fleshy part off of my index finger! (Ouch was not the word!!! I ended up healing ok, but will never ever do that again!!
Good old cucumber salad, or Ina Garten's Tian of sliced veggies.
link for the Tian
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29176,00.html?rsrc=search
link for the Tian
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29176,00.html?rsrc=search
music-city-missy
Well-known member
Barefoot Contessa's Potato & Fennel Gratin or Potato Chips!
Both are to die for. I love making the chips and serving with a warm blue cheese dip - just melt blue cheese (I used gorgonzola) with a little cream to thin just slightly. YUM!!!!!!!
Both are to die for. I love making the chips and serving with a warm blue cheese dip - just melt blue cheese (I used gorgonzola) with a little cream to thin just slightly. YUM!!!!!!!
Rec: Eggplant Rolls
* Exported from MasterCook *
EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE
Amount Measure Ingredient -- Preparation Method
For the tomato sauce
1 onion -- chopped
2 tablespoons olive oil
1 small garlic clove -- minced
1 large can crushed tomatoes
1 teaspoon salt
10 basil leaves -- chopped
For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
1/2 cup ricotta cheese -- room temperature
1/4 cup shredded fresh basil leaves
2 tablespoons olive oil -- (2 to 3)
fresh basil leaves for garnish
Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, basil, and salt and pepper to taste and cook the mixture over moderate heat, stirring, for 20 minutes.
Make the eggplant rolls:
With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes.
In a bowl stir together the mozzarella, the ricotta cheese, and the shredded basil.
Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread some of the cheese mixture on each eggplant slice, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves.
Alternative Method: Spoon sauce over eggplant rolls and bake at 350 degrees for about 15 minutes or until bubbly.
Source:
"Epicurious Gourmet September 1992"
Yield:
"12 rolls"
- - - - - - - - - - - - - - - - - - -
NOTES : Very good!
* Exported from MasterCook *
EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE
Amount Measure Ingredient -- Preparation Method
For the tomato sauce
1 onion -- chopped
2 tablespoons olive oil
1 small garlic clove -- minced
1 large can crushed tomatoes
1 teaspoon salt
10 basil leaves -- chopped
For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
1/2 cup ricotta cheese -- room temperature
1/4 cup shredded fresh basil leaves
2 tablespoons olive oil -- (2 to 3)
fresh basil leaves for garnish
Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, basil, and salt and pepper to taste and cook the mixture over moderate heat, stirring, for 20 minutes.
Make the eggplant rolls:
With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes.
In a bowl stir together the mozzarella, the ricotta cheese, and the shredded basil.
Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread some of the cheese mixture on each eggplant slice, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves.
Alternative Method: Spoon sauce over eggplant rolls and bake at 350 degrees for about 15 minutes or until bubbly.
Source:
"Epicurious Gourmet September 1992"
Yield:
"12 rolls"
- - - - - - - - - - - - - - - - - - -
NOTES : Very good!
melissa-dallas
Well-known member
These all sound great. Thanks to each of you!