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Posted on September 4, 2020 by bbgproperties

Dauphinoise Potatoes

Ingredients:

  • 1 tablespoon unsalted butter
  • 8 ounces Gruyère cheese
  • 2 1/2 pounds Yukon Gold potatoes
  • 3 cloves garlic
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 dried bay leaves
  • 1 teaspoon fresh thyme leaves

Directions:

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9×13-inch baking dish or other 4-quart baking dish with 1 tablespoon unsalted butter. Grate 8 ounces Gruyère cheese on the large holes of a box grater (about 2 cups).
  2. Peel 2 1/2 pounds Yukon Gold potatoes, remove any blemishes, slice into 1/4-inch thick rounds, and place into a large pot. Mince 3 garlic cloves. Add the minced garlic, 2 cups heavy cream, 2 cups whole milk, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg, and 2 dried bay leaves. Bring to a simmer over medium heat. Simmer, stirring often, until the potatoes are fork tender but still slightly firm, 5 to 7 minutes. Remove and discard the bay leaves.
  3. Using a slotted spoon, transfer half of the potatoes into the prepared baking dish and arrange in an even layer. Top with half of the grated cheese. Arrange the remaining potatoes on top of cheese in an even layer. Pour about 2 cups of the cream mixture over the potatoes, stopping just below the top layer. (Do not use all of the cream mixture.) Top with the remaining cheese.
  4. Bake until the potatoes are golden brown and easily pierced with a knife all the way to the bottom of the baking dish, 40 to 45 minutes. Garnish with 1 teaspoon fresh thyme leaves and let cool at least 15 minutes on a wire rack before serving.

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Posted on September 4, 2020 by bbgproperties

Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad

Ingredients:

  • 1 1/2 lb. small red potatoes
  • 4 tbsp. unsalted butter, room temperature
  • 3 tbsp. minced chives, divided
  • 1/2 small shallot, minced
  • 1 small garlic clove, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Dijon mustard
  • 2 tbsp. red wine vinegar
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. Finely chopped fresh parsley
  • 2 tbsp. finely chopped fresh basil
  • 2 green onions, halved lengthwise, white and light green parts thinly sliced
  • 2 10-oz. NY strip steaks, halved

Directions:

  1. Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.
  2. In small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.
  3. In large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add in potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Season with salt and pepper.
  4. Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.

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Posted on September 4, 2020 by bbgproperties

Niçoise Salad

Ingredients:

  • 8 oz. green beans, trimmed and halved
  • 4 large eggs
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. Dijon mustard
  • 2 tbsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 2 romaine hearts, sliced
  • 8 oz. oil-packed canned tuna, drained
  • 2 c. cherry tomatoes, halved
  • 1/4 c. black olives, sliced

Directions:

  1. Bring a medium saucepan of salted water to boil over medium-high heat, then cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. 
  2. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.
  3. Whisk oil, mustard, vinegar, and salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs.

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Posted on September 4, 2020 by bbgproperties

Chicken Cordon Bleu Roll-Ups

Ingredients:

  • 1 tube crescent rolls
  • 1 tbsp. extra-virgin olive oil
  • 3/4 lb. Boneless Skinless Chicken Breast
  • 3 tbsp. dijon
  • 1 tsp. honey
  • 1/2 lb. thinly sliced deli ham
  • 1/4 lb. thinly sliced gruyere

Directions:

  1. Preheat oven to 350 degrees F. On a floured work surface, roll out crescent rolls into one large rectangle, pinching together seams.
  2. In a large skillet over medium-high heat, heat oil. Cook chicken until cooked through and golden, 4 to 6 minutes per side. Transfer to a cutting board and thinly slice.
  3. In a small bowl, stir together Dijon and honey. Spread honey mustard all over Crescent rectangle and layer with ham, chicken, and gruyere.
  4. Starting from the bottom, tightly roll up the rectangle like a cinnamon roll, then slice into four rolls. Transfer to a glass baking dish and bake until puffed and golden, 15 to 20 minutes.

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Posted on September 4, 2020 by bbgproperties

French Onion Chicken

Ingredients:

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 large onion, halved and thinly sliced
  • 2 tsp. freshly chopped thyme
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 3/4 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 1/2 tsp. dried oregano
  • 2 tbsp. all-purpose flour
  • 1 1/2 c. low-sodium beef broth
  • 1 c. shredded Gruyère

Directions:

  1. In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
  2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
  3. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
  4. Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. 

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Posted on September 4, 2020 by bbgproperties

Chicken Roulade Stuffed with Brussels Sprouts, Walnuts, and Pecorino

Ingredients:

  • 1 3/4 c. finely chopped Brussels sprouts, stems and cores removed
  • 1/4 c. finely chopped walnuts
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. + 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Black pepper
  • 4 boneless skinless chicken breasts, tenderloins removed, breast butterflied and pounded to 1/2-in. thick

Directions:

  1. Preheat oven to 350 degrees F. Meanwhile, in medium bowl, combine Brussels sprouts and walnuts. Drizzle with lemon juice and 1 tbsp. olive oil; season generously with salt and pepper and toss to combine.
  2. Spread pounded, butterflied chicken pieces cut sides up and short sides facing you on clean work surface; season upward facing sides with salt and pepper. Lay thin layer of 2 to 3 pecorino slices over each piece of chicken and top with Brussels sprout mixture. Place 2 to 3 more slices of cheese on top. Starting at one long end, roll chicken around sprouts and cheese mixture like you would a carpet. Stuff any fallen sprouts back into cavity.
  3. In large cast iron or stainless steel skillet, add remaining 2 tbsp. olive oil over medium-high heat. Season outsides of chicken generously with salt and pepper, and clean away any sprouts that have adhered to outside. Carefully transfer chicken seam side down to the preheated pan, leaving as much space between each as possible. Let cook until golden brown and sealed, 2 to 3 minutes, then continue to rotate chicken every 2 to 3 minutes until golden brown on all sides, about 8 minutes total.
  4. Transfer to oven and cook until chicken is no longer pink throughout, 10 to 15 minutes.
  5. Remove and let cool slightly, then slice roulade into 1-inch-thick coins.

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Posted on September 4, 2020 by bbgproperties

Chicken Cordon Bleu Skillet

Ingredients:

  • 1 lb. penne
  • 4 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 3 tbsp. flour
  • 4 c. chicken broth
  • 1 c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. mustard powder
  • 2 c. shredded rotisserie chicken
  • 1 c. thick-cut ham, chopped
  • 2 c. shredded Gruyere
  • 1/2 c. grated Parmesan
  • 1 tbsp. fresh parsley, chopped

Directions:

  1. Preheat oven to 400°.
  2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
  4. Remove skillet from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
  5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.

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Posted on September 4, 2020 by bbgproperties

Viva Apple Tart

FOR THE FILLING

  • 5 apples, peeled, cored, and sliced
  • 1/3 c. packed brown sugar
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract

FOR THE CRUST

  • 1 1/3 c. all-purpose flour
  • 1/4 c. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 10 tbsp. butter, melted
  • 1 tbsp. granulated sugar
  • 3 tbsp. butter, cut into small cubes
  • Melted apricot preserves

Directions:

  1. Preheat oven to 350°. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together. 
  2. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth. 
  3. Arrange apples over crust, sprinkle with granulated sugar and dot top with butter. Bake until crust is golden and apples are tender, about 1 hour. Brush with melted apricot preserves.

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Posted on September 4, 2020 by bbgproperties

Steak Frite Bites

Ingredients:

  • 1 lb. flank steak, pounded 1/4-inch thick
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. freshly chopped rosemary
  • 1 tbsp. Dijon mustard
  • 2 tbsp. Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 (1-lb) bag frozen French fries
  • Steak sauce, for serving

Directions:

  1. Preheat oven according to French fry package directions. Slice steak against the grain, on the diagonal, into thin 2-inch-long strips. 
  2. In a large bowl, whisk together olive oil, rosemary, Dijon, and Worcestershire, then add steak and toss to coat. Let marinate in the fridge, at least 15 minutes and up to 2 hours. When ready to grill, generously season with salt and pepper. 
  3. Meanwhile, bake frozen fries according to package directions. Let cool slightly. 
  4. Heat a grill to medium-high or heat a grill pan over medium-high heat. Grease grates or pan with vegetable oil. Place four to five baked French fries on top of a piece of steak and roll up; secure with a toothpick. Repeat until all steak and fries are used up. 
  5. Grill until charred, about 2 minutes per side for medium-rare. 
  6. Drizzle with steak sauce before serving.

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Posted on September 4, 2020 by bbgproperties

Quiche Lorraine

Ingredients:

FOR THE CRUST

  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/2 c. (1 stick) cold butter, cubed
  • 3 tbsp. ice water

FOR THE QUICHE

  • 8 slices bacon
  • 1 1/2 c. shredded Gruyère, divided
  • 1 shallot, minced
  • 6 large eggs
  • 1 1/2 c. heavy cream
  • Pinch of cayenne
  • Pinch of nutmeg
  • Kosher salt
  • Freshly cracked black pepper

Directions:

  1. Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.
  2. Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
  3. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
  4. Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
  5. Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.
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