In this recipe I teach how to make and onion and bacon gratin or casserole. This dish uses readily available ingredients but does require some time. The flavor of this is perfect for the Christmas season, festive, rich, filling-all perfect attributes for a holiday side dish….
This is a simple recipe yet it delivers some amazing flavors and is perfect for your fall table. Gruyere cheese delivers the WOW factor here and the subtle flavors of clove and sage play important roles here too….
Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese….
Created By: Chef Keith Snow
Active Time: 6 minutes
Total Time: 8 minutes
Eggs with spinach are fabulous for a spring or early summer brunch, quick, easy, healthy delicious.
1 cup spinach leaves (organic if possible)
2 eggs, pasture raised if possible
2 tbs extra virgin olive oil
2 tbsp Gruyere cheese
2 tblsp cream or whole milk
fresh cracked black pepper to taste
kosher salt to taste
fresh chives for garnish
1.-In a non-stick skillet over medium heat, add oil and spinach, cook until spinach wilts, about 1 minute.
2.-Add beaten eggs, cook until eggs are soft scrambled.
Chefs Note: Serve with sprouted grain toast and real butter.
Created By: Chef Keith Snow
The classic baked potato dish made with thinly sliced Yukon Gold potatoes, an infused milk mixture with garlic, and some butter, combine to make this awesome holiday classic. In this detailed video Chef Keith Snow demonstrates how-to make au gratin potatoes.
2 pounds Russet potatoes, thinly sliced
2 cups Shredded sharp cheddar or gruyere cheese
1-1/4 cups Organic heavy cream
3/4 cups Whole milk
1/8 tsp Freshly grated nutmeg
1 tsp Black pepper
2 tsp Kosher salt
1. Using a Mandolin, slice the potatoes as thin as you can..put potato slices in water bath to help keep from oxidizing.
2. Dry potatoes in a kitchen towel before assembly.
3. Layer potatoes, cheese and milk mixture until your heavy bottomed baking dish is full.
4. Be sure to season each layer.
5. Bake at 350F until bubbly and starting to brown.
Chef’s Note: Let cool to room temperature for optimal eating enjoyment.
French onion soup is rich and has a fantastic onion flavor with great texture and sweetness. This detailed demonstrates how to make this classic French onion soup, complete with a croûton topped with melted Gruyère cheese….
Looking for zucchini recipes kids love? This baked zucchini gratin recipe is a great way for children to include vegetables into their diets….
Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
Created By: Keith’s Mom
Active Time: 10 minutes
Total Time: 30 minutes
A simply delicious method of preparing Brussels sprouts with a cheesy Mornay sauce that is baked to perfection. A favorite of Chef Snow’s that was a Snow family holiday recipe.
1 lb steamed and cooled Brussels sprouts
1 recipe cheesy Mornay sauce
1/2 cup bread crumbs..preferably homemade (optional)
1. Preheat oven to 350 degrees.
2. Place steamed Brussels sprouts in a oven safe baking dish or casserole.
3. Spoon over Mornay sauce, top with optional bread crumbs and bake for 30 minutes until it’s bubbly and starting to brown a bit.[/private]