The 14 Best Gratin Recipes | Food Wishes
Hello Food Wishers! Chef John’s Corporate Overlords here with 14 comforting gratin recipes your family will love! Chef John has demonstrated many different types of gratin over the years, and Thanksgiving is the perfect time to revisit them. Classic Green Beans Au Gratin has a creamy, rich cheese sauce that enhances—but doesn't cover up—the green beans, so they are still the star of the show. Mom’s Scalloped Potato Gratin is a familiar potato side dish, while Scallop Gratin is a seafood entree that's so simple yet so delicious. Whether you want potato, scallop, cauliflower, or lobster, Chef John has the perfect gratin recipe for you!
Classic Green Beans Au Gratin:
Mom’s Scalloped Potato Gratin:
Potato Rose Gratin:
Potato & Parsnip Gratin:
Scallop Gratin:
Lobster Thermidor:
Creamy Scallop & Mushroom Gratin (Coquille Saint-Jacques):
Creamy Cod & Potato Gratin:
Ba'corn (Cheesy Bacon Corn Gratin):
Truffled Cauliflower Gratin:
Broccoli Soup Au Gratin:
Potatoes Romanoff:
Root Vegetable Gratin:
Macaroni and Cheese with Crunchy Potato Chip Gratin:
00:00:00 Classic Green Beans Au Gratin
00:07:34 Mom’s Scalloped Potato Gratin
00:15:02 Potato Rose Gratin
00:21:47 Potato & Parsnip Gratin
00:27:46 Scallop Gratin
00:34:00 Lobster Thermidor
00:44:14 Creamy Scallop & Mushroom Gratin (Coquille Saint-Jacques)
00:51:33 Creamy Cod & Potato Gratin
01:00:22 Ba'corn (Cheesy Bacon Corn Gratin)
01:07:26 Truffled Cauliflower Gratin
01:14:29 Broccoli Soup Au Gratin
01:22:19 Potatoes Romanoff
01:30:16 Root Vegetable Gratin
01:35:52 Macaroni and Cheese with Crunchy Potato Chip Gratin
POACHED EGGS | how to poach an egg (perfectly)
Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And they make for a delicious, healthy breakfast. With a few tips, you too can learn how to poach an egg perfectly every time!
For my best poached egg recipes (like the one shown in the video), make sure to click the recipe post link below.
For the FULL Poached Eggs recipe:
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Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Having guests over for brunch? Ina's frittata is sure to impress a crowd.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Potato Basil Frittata
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 servings
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder
Directions
Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
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Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Baked Scallops Supreme | Bay Scallops in wine and butter with and crumb topping | Creative Cooking
This recipe uses Bay Scallops which are smaller than Sea Scallops but they are sweeter and perfect for this cooking method. Absolutely the best baked scallops dish that I have ever made. Be sure to read the article below.
INGREDIENTS (for 3 -4 people)
1-1/2 lbs fresh Bay Scallops
Some white wine - any variety
1/2 tsp kosher salt
1 cup Ritz Crackers crushed (1 sleeve)
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp paprika
4 tbsp finely chopped parsley
8 tbsp (1 stick) salted butter
4 tbsp olive oil
4 tbsp finely grated Parmigiano Reggiano
Unless the fish or seafood you’ve bought is literally the catch of the day, chances are it will smell and taste at least a little fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO. This compound is odorless when fish and shellfish are alive, but once they’re killed, TMAO slowly transforms into TMA (trimethylamine), which has a fishy odor. But that doesn’t mean that the seafood has gone bad or is unusable. We’ve found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that’s sweet smelling and clean-flavored.
TIME CODES
00:00 - 00:17 Intro
00:18 - 01:07 How to make scallops smell sweet
01:08 - 02:24 How to make crumb topping
02:25 - 03:36 Individual gratin dishes
03:37 - 04:01 Green beans
04:02 - 04:48 Serving
#scallops #seascallops #bayscallops #seafoodrecipe #seafoodrecipes #creativecooking #creativecookingvideos
How to cook scallops- Vanilla Scallops , Sweet potato & cinnamon puree
Hello foodies,
Happy festive season and I hope this will find you well and ready to gather around the table with friends, love ones, your pet(s) or just yourself.
So, I have been reflecting the last few weeks on how was Christmas dinner for me as a child. Yes, I said dinner because in France most people celebrate on the evening of the 24th and keep going on the 25th for a long lunch. Growing up in a modest working-class family, Christmas dinner was a time of opulence of food and delicacy. What I mean by that? It was a dinner that you look forward for the entire year. Most people can now afford produce like brioche, smoked salmon, foie gras, oysters, scallops, prawns and even champagne. But once upon a time in France that was not accessible to a lot of people. So, Christmas’s Dinner was “epic”, an evening of gathering of family and friends where everyone was jolly, ready to feast on an amazing food and drink champagne.
Bon Appetit
Frenchy
This recipe is accessible here :
You can find the utensils I used for this recipe following the links:
Bowls:
Spatula:
Whisk:
Sauce pan:
Peeler:
For the full printable recipes and tips on baking and cooking check my blog at
cookingwithfrenchy.com
you can follow me on Instagram: cookingwithfrenchy
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if you want to know how to make the best:
Frenchy’s Hollandaise sauce:
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Thank you and Bon Appetit
David
Hola amantes de la comida,
Feliz temporada festiva y espero que esto le encontrará bien y listo para reunirse alrededor de la mesa con amigos, seres queridos, sus mascotas o simplemente a sí mismo.
Así que, he estado reflexionando las últimas semanas sobre cómo fue la cena de Navidad para mí cuando era niño. Sí, dije la cena porque en Francia la mayoría de la gente celebra la noche del 24 y sigue el día 25 para un largo almuerzo. Al crecer en una modesta familia de clase trabajadora, la cena de Navidad fue una época de opulencia de la comida y la delicadeza. ¿A qué me refiero con eso? Fue una cena que esperas con ansias durante todo el año. La mayoría de la gente ahora puede permitirse productos como brioche, salmón ahumado, foie gras, ostras, vieiras, langostinos e incluso champán. Pero había una vez en Francia que no era accesible para mucha gente. Por lo tanto, la cena de Navidad fue épica, una noche de reunión de familiares y amigos donde todos estaban alegres, listos para deleitarse con una comida increíble y beber champán.
Bon Appetit
Frenchy
Esta receta es accesible aquí :
Puedes encontrar los utensilios que utilicé para esta receta siguiendo los enlaces:
Cuencos:
Espátula:
Batir:
Olla de salsa:
Peeler:
Para obtener las recetas imprimibles completas y consejos sobre hornear y cocinar, consulte mi blog en
cookingwithfrenchy.com
puedes seguirme en Instagram: cocinandocon la francésa
puedes seguirme en facebook: cocinar con frenchy
si quieres saber cómo hacer lo mejor:
Salsa Hollandaise de Frenchy:
Frenchy's potato salad:
Mayonesa perfecta:
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Cheese Soufflé Recipe
Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy soufflés are made with three types of cheese, Swiss, Cheddar and Parmesan that bring an intense flavor and make them totally irresistible. You can prepare soufflé in a large soufflé dish or in individual portions, either way it is a great dish you can prepare for special occasions or simply for lunch or dinner.
#cheesesoufflerecipe #cheesesouffle
To print the recipe check the full recipe on my blog:
Ingredients
Makes 4 servings
3 tbsp (40g) butter
1/3 cup (40g) flour
1 cup (240 ml) milk
1 tsp (5g) Dijon mustard
1/2 tsp (2g) salt
1/4 tsp (1g) paprika
Freshly ground black pepper
4 large eggs
1/2 cup (50g) Swiss cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated
Topping
grated Parmesan cheese, optional
For coating the ramekins
butter and breadcrumbs for coating the ramekins
Background music: Café De Philosophie by Kyle Preston (Taxi Music) Artlist
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