Classic Potato Gratin

CLASSIC POTATO GRATIN

Cream, cheese, potatoes, thyme – repeat. That’s how this Classic Potato Gratin rendition from Bon Appetit was made (well, kinda). While this particular dish was made for a Thanksgiving feast, I’m quite surprised that I’ve not incorporated more of these types of dishes throughout the year. Ignoring the caloric value, this particular dish is just absolutely delicious, feeds EVERYONE and is a great for a ‘make ahead’ option.

Here are a few tips if ever making a Potato Gratin recipe:

  1. Use a Mandolin: If you don’t already own one, I’d highly recommend purchasing a Mandolin. They are so incredibly convenient and made the entire arduous potato process just that make quicker.
  2. Always add more Garlic and Herbs: I added copious amounts of garlic and thyme to this recipe. The result? A kitchen that was not short in flavor.
  3. Be Meticulous with the Potatoes: Arrange the potato slices carefully in the dish. Large gaps can absorb the cream mixture and just create a soup-y mess.

Cheers!

CLASSIC POTATO GRATIN

Maple-Mustard Chicken

I normally would not think to combine maple syrup and mustard with chicken. In fact, this combination has never crossed my mind. But, in an attempt to be more adventurous, I decided to try this recipe from the latest issue of Cooking Light. In this situation, sweet + savory wins.

Step 1: Prepare Spices and Cut Garlic

Step 2: Saute Chicken for Two
Minutes on Each Side

Step 3: Combine Liquid Ingredients
to a Boil in Skillet; Add Chicken

Step 4: Bake and Serve

This chicken recipe was a good decision and in commitment to my New Year’s Resolutions. Even though this recipe is on the healthier side, it definitely packs plenty of noticeable flavor. I highly recommend you to try it!

Cheers!

Roast Chicken With Olives, Garlic, and Thyme

Olives are absolutely one of my favorite fruits. Yes, I said it — fruit. Most people don’t normally recognize an olive as a fruit because of it’s dark color and tart/bitter taste. Nonetheless, I love adding olives to everything — salads, sandwiches, pizzas, breads, and the like. My favorite type of olive is the traditional black olive; however, I do enjoy kalamata and green olives from time to time. My liking for olives first stemmed at a friend’s house when I was six years old. One of my kindergarten-aged friends proceeded to put a whole olive on each of his fingers. With my back turned to him, he frankly tapped me on the shoulder with his olive-draped claws (hands). While I chuckled at his creativity, I ensued to make my own “olive hands” and developed quite the fondness for olives.

Lately, I have felt that I’ve been neglecting using olives in my cooking. So, I decided to make Roasted Chicken With Olives, Garlic, and Thyme. After all, you need five servings of fruit a day, right? Well, at least this recipe will get me one serving closer to achieving that goal!

Step 1: Marinate Chicken With Vinaigrette,
Lemon Zest, Olives, Garlic, Thyme, Tomatoes,
Garbanzo Beans, and Salt


Step 2: Season Chicken With Pepper and Salt;
Roast for 20 Minutes

Step 3: Spoon Olives and Pan Juices
Over Chicken and Serve!

I was absolutely ecstatic after eating this meal. Grinning ear to ear, I definitely fulfilled my olive craving (perhaps even for the month). The vinaigrette seasoned the chicken perfectly and I’ve really come to like the technique of roasting chicken versus baking and frying. There’s just something extra special about the texture and flavor that arises from this technique. I’d definitely recommend anyone to make this meal (especially if you are an olive lover like me!).

Cheers!